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Used my newly delivered Peruvian spices, also used my favorite dark/stout beer Alesmith Speedway Stout and use aji amarillo instead of jalapeños for the green sauce. Very authentic and extremely good

Having owned KKs with pebbles and KKs with tiles I feel I am qualified to comment here. Upkeep is theoretically the same but, because you will love your tile KK more, you will end up cleaning and shining your tile KK up just that little more than a pebble KK.

No in-progress cooking shots, as it was drizzly rain all afternoon. Ribs were on for 5 hours, wrapped in pink butcher paper after 3 hours with smoked beef tallow slather, and rested in the cooler for 90 minutes. Cook was indirect @ 275F with smoker pot of hickory, mesquite & post oak chunks. Plated with rosemary/thyme mashed potatoes with shitake mushroom gravy. Leftover coleslaw from the other night's cook. Nice Rhone red blend to go with it all.

I’m pretty certain Dennis told me that he only does one grout colour. That said, he may have been trying to help me focus!

Color is the hardest choice especially because it really is personal preference. Nobody is going to tell you one over the other (except for team bronze) because they are all amazing, especially when seen in person. Pick your color with certainty over all else. After you order you are going to have a few months of anxious and exciting wait time, where you’ll dive deep into this forum and others, end up spending more than your wanted on accessories both from KK or another party, and ultimately build your excitement for delivery day. You don’t want to taint that experience by ogling other colors, second guessing yourself and creating buyers remorse for something you don’t even have yet. It will be a waste of your time and nerves, because no matter what you end up with you will love. The ooos and ahhhs at other colors and how good they look never goes away. It is why we all are genuinely excited for each new owner on the forum. Sent from my iPhone using Tapatalk

Careful...They know how to pry open your wallet!

Excellent choice @tony b ! Mine cooked for 8 hours but ideally could have done with a bit more time ( @tekobo suggested 8-12 hours at 150 celsius) We had some left over for tonight's supper and it is even better ! Would have gone well with stout , but didn't have the room.

Father's day gift from the wife and kids... put it to good use today!

Smoked a chicken on the Komodo kamado with lump and apple wood and roasted fingerling taters in the drip pan. It was the first time i used the cold smoker and it worked well. Filled it about 2/3 full of loose apple wood chips and it pumped smoke for a bit more than an hour. Tighter packing and filling it should get me more time but I'll need to figure out how tight the chips can be without the fire going out

Ok tekobo, stop messing with that catnip!

Can anyone tell me why my chickens look like they have a farmers tan on the legs? It’s so strange. I had an even distribution of coals/heat and I used a couple of small pieces of mesquite wood spread out over the coals. I also used the leftover marinade to baste evenly every 30 minutes. Very strong with the flavor and marinade but curious as to why at the end there is such stark color differentiation. Looking back at my original post from February I see the same thing one thing to note was I was very pleased with the marinade and I think the additional of the Alesmith Speedway Stout certainly helped with the overall flavor. (Although drinking 13% beer might not be the best idea for cooking 😀)

Oh my! Look at that....

In the webstore, there's several colors of grout available in tubes - black, light grey, dark grey and a dark mustard (not sure if I've ever seen a KK with it?), so if you're having a KK built, you might be able to pick from one of these colors??

I'm glad we got that straight, Poochie.

I use the same rule that I use for cars, Blue is faster so get the Blue one 😁

I think I’m leaning cobalt blue pebbles. For those with pebbles - is the upkeep any different?

I wouldn't mind having a plate of that right now. Looks yummy.

What Tony said…..

While I can get the "normal" Firestone Walker beers here, not much chance of scoring those "historical" ones. Lucky Dog you! Spun chooks with green crack sauce - doesn't get much better than that!

I was inspired. Got beef short ribs on the KK now for dinner tonight.

In my ongoing quest to tick off each major type of KK cooking- tonight was time to spin the first chickens. Thanks @Troble for the excellent recipe... Not able to source the proper chilis here in Melbourne at present, but we made do. Enjoyed a barrel-aged Firestone Walker (recently acquired a mixed 24-pack of historical releases from those guys)- happy days! IMG_3063.MOV

Thanks everyone for the feedback. I'm going to go ahead with the Beast 22" Table Top. Can't wait to place my order and get the process going! Now, what color and tiles or pebbles to get? .

This is a fairly simple and easy dish to make. I make this in batches of two chickens since I'm getting the rotisserie up and I save the extra chicken for a weekday meal. I also basted the chicken every 15 minutes after about the first 30 minutes Peruvian Pollo a la Brasa - Marinate overnight. Cook at 350 on rotisserie for 90 minutes, let rest 30 minutes before serving Ingredients 1 whole chicken giblets removed 1/4 cup plain vinegar 2 tablespoons ground ají panca chilli pepper 1/4 cup dark soy sauce 1/4 cup black beer such as Cusqueña Negra (optional) 2 tablespoons extra virgin olive oil 1/4 cup lime juice, from 2 limes 4 large garlic cloves, roughly chopped 1 tablespoon Peruvian pink salt 2 teaspoons paprika 1 teaspoon black pepper 1 tablespoon cumin 1 teaspoon dried oregano 1 tablespoon aji amarillo paste 1 diced aji amarillo (deseeded from jar) 2 teaspoons sugar Roasted Red Potatoes - bake 350 in covered pan for 45 minutes broil at 400 last 15 minutes Diced red potatoes Whole garlic head (diced) Peruvian pink salt Aji panca Diced sweet onion Peruvian Green Sauce - combine in food processor, refrigerate before serving Ingredients 3 whole jalapeño chiles, (If you want a spicier sauce leave the seeds in!) 1 cup fresh cilantro leaves 3 medium cloves garlic 1/2 cup mayonnaise 1/4 cup sour cream 2 teaspoons fresh juice from 1 lime 1 teaspoon distilled white vinegar Peruivan pink salt and freshly ground black pepper 2 tablespoons extra virgin olive oil

Very few tiles get the two grey colors.. dark mustard was before the acrylic grout. Pretty much everything we do now is black.

Would be really easy to make up a draft door with a tube and bracket welded to it that the male cold smoker tube could slide into. We've already done this for the 19" Gas burner

My best guess is that the legs aren't as thick as the rest of the bird and they don't have much fat, especially at the ends, so they will have a tendency to darken (burn) more so than the rest of the bird. One of the reason that you see folks putting AL foil on the ends of the legs of their Thanksgiving turkeys in the oven. If it's something that bothers you, you can always truss the legs together with butcher's twine, which will keep them closer to the body and not sticking out in the heat like antennae!

Looks delicious Tony , I can almost taste it. Nice robust wine to go with it. Yum

I'd eat da sh!t outta that!

Ain't that the living truth! If you don't believe me - open the thread on knives and sharpeners!

I have a 19" table top and having issues getting the grill hot when the pizza stone is in place. I followed advice on this forum to use large chunks of charcoal for maximum air, bottom vent open all the way and top open about 3/4 of a turn to maximize draft. With no stone on the main grate, and the charcoal fire going well, the dome temp runs right up to 500-600 degrees. If I place the stone in place, the dome temperature drops to about 300 and it takes hours to get it to 450. I let it run even after cooking to see how hot it would get and it never went over 500 - about 5 hours after putting the stone in. Seems like the stone blocks airflow, limiting temperature rise? Tried different settings of the upper vent but pretty much the same. Any suggestions?

Just can't fight it Troble, those Chickens are a KO.

I'm liking the idea of converting the old single port draft door (I upgraded years ago, as well) for using the Guru fan. Maybe @DennisLinkletter could fabricate a replacement for the dial that we could just plug the fan into??

Inspirational @Troble, must put my comfort blanket in the cupboard

I cannot tell a lie…this is true..^^^ Sent from my iPad using Tapatalk

You can add me to that list.

The way he put to me was that they always use black unless another color is requested. I think they have a grey too. He also said the grout can be darkened by applying silicone or Armor All.

Easiest answer - call Dennis!

Beautiful cook, great colour on that chicken.

Pooch here is an example of DD pan. Also another use I have most enjoyed from the cold smoker is smoked tea. Sent from my iPhone using Tapatalk

100% agree with@tekobo here. I don’t own it, but by design alone, I think you can expect a better more flexible cooking vessel with the 22”. Sent from my iPhone using Tapatalk

IMG_0227.MOV

@tony bmy wife’s family was in town last weekend from Peru and they brought me a TON of spices and sauces from Peru. I’m going to be refining this recipe with some of the rubs they brought me plus my Aji Amarillo plant has about 30-40 peppers on it that are about to turn

Super sweet of you to plan to cook this even though you don't like it. The best news is that you don't need to like anchovies when they are cooked this way. They "melt" into the meat, leaving great flavour and much less of the strong taste that you may dislike. I don't mash mine to a paste, I just poke holes in the lamb and stuff anchovy and slivers of garlic in alternate holes. Works out great every time.

If you wanted to take a road trip to North St Johns county, you're welcome to visit.

Close your eyes if you like a fine blade. A mate gave me his favourite knife and asked if it could be fixed. This was after 5 minutes with the work sharp belt sharpener. If another 10 minutes was spent on this, I’m sure the blade could be ground to be more even, however, this will do given the previous state it was in. He can bring it back in a year after he hacks it up again. Sent from my iPhone using Tapatalk

It's been awhile since I cooked something I thought was worth posting so I figured I'd share this one. Tuscan Tomato And Shrimp Soup with beans and spinach. A really easy soup which I've made many times in the past except this time I added grilled shrimp to give it a little something more. My best version to date. The base ingredients in the Dutch oven about to go on my 19" Komodo Kamado. After it simmered for awhile I grilled some Italian marinated shrimp on the 16" Komodo Kamado using a wok basket. When the soup was finishing up I added the spinach, shrimp and a dash or two of extra virgin olive oil. Dinner was served. A little fresh grated parmesan cheese and a slice of sour dough bread.

For the first cook, I decided to try a batch of St. Louis cut ribs. Peeled the skins and rubbed them down with some mustard and my favorite homemade rub last night. Then this morning gave them a nice coating of Meat Church GP. On they went at 1:00 at 225. She held nice and steady for 5½ hours, then bumped her up to 275 for 30 min. They were great. I prefer a little more bark that what I got so might try bumping up the temp at 5 hours instead of 5½. Suggestions are welcome. Burn in will happen this weekend. (The pre-cook and post cook pics got mixed up when I uploaded and I couldn't switch them out)

I myself prefer medium-rare, a little on the rare side. This is easy when I am cooking two separate steaks (mine goes on first). In this case, where I am cooking one piece of meat, sliced and served for both of us, I fall back on that old Louisiana saying: "If Mama ain't happy, ain't nobody happy."

My old post higher up in this thread illustrates the "problem" that I had. I wanted to be able to slide the hot/cold smoker off the KK without having to undo the bolts. I came to the conclusion that was not possible. Until now. Dear Dennis came to my (our) rescue and sent me the new parts on the left in the photo below. I replaced the part on my hot/cold smoker and now have this really elegant solution. IMG_7693.mov I love @DennisLinkletter