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Super simple and easy big a classic…Roast Chicken harvested a ton of Meyer Lemons off my tree so made a marinade of meter lemon, butter, olive oil, sea salt, black pepper & rosemary. Rubbed it all over the bird and inside the cavity as well as under the skin on the chicken breast. Stuffed the cavity with lemon rinds and rosemary. Threw it on the 3rd rack up top on the KK. Cut up a pan of celery, carrots and sweet onions and put that on the top grate under the chicken then used the double drip pan on the lower grate to get indirect heat above. Couple apple chunks in the coals and used @tony bjealous devil coals. Cooked at 325 for 1 hour 15 minutes rested for 30 minutes also made some baby potatoes and roasted them in the oven at 400 with olive oil, truffle salt, black pepper & rosemary. Pulled them out and sprinkled some Parmesan cheese on top took some chicken drippings and made a gravy with white wine, chicken stock, butter, rosemary & salt will eat this the next few days

Meanwhile back at the ranch I had a quick supper. It was a grilled cheese sandwich but the cheese was smoked last fall and it pushed this sandwich over the top. The bread was homemade using white and freshly ground whole wheat and rye flours.

Finally our state borders are opening and we can visit our beach… South Golden Beach. 1 hour south of Brisbane. Nobody else on this beach…… except 1 man and his dog. So good to be back here again. It’s 10 minutes south of the Queensland/ NSW border that only opened up recently. And finished the day with a G and T sundowner. Sent from my iPhone using Tapatalk

Chicken thighs last night. Icelandic rub, direct, main grate, 350F with leftover wood chunks from the pork butt cook. They produced a LOT of smoke, as you can see in this picture. Plated with melting potatoes with the Shallot Crack Sauce! Got some nice crispy skin on the chicken!

I have been planning on writing this review for the past two years I just have never been able to make the time. I’m not big on writing reviews but I decided I would go ahead and do that now I’m thinking about it. I have been thinking about getting a Komodo probably for the past three years, and once I decided to build a pool and a new outdoor area I figured this was the time to make the investment. Like most people I reached out to Dennis and he was very responsive yen answering all my questions and trying to figure out what works best for the area I was putting together. One part of the conversation that was especially notable was when I told him what the design of my outdoor area looked like and how I had to make space for a 42 inch gas grill. He laughed and asked what I wanted the gas grill for, ‘are you going to be storing stuff in there?’ And I remember thinking well that’s arrogant or someone who is very confident in his product. Delivery went smoothly as can be expected, the grill is super heavy as you all know, installation in my outdoor area was a massive undertaking with a platform being designed to accommodate the weight. So two years in what’s my conclusion? Boy what a waste of money. Specifically what a waste of $7000 for my 42 inch Alfresco gas grill. I probably use the gas grill once every 50 or 60 times I go outside to grill. In fact I’m fairly certain the last time I use the gas grill, coronavirus wasn’t even a thing. I think I would have probably been much happier with a much smaller gas grill for resale purposes, and the largest Komodo I could fit in my space. so what do I use my gas grill for you may wonder? The pictures tell the story and I’m not even making this up……….. sigh.…… Merry Christmas everyone.

If you're not using a controller, the time you might see it just a little bit is when you're closing the lid during a particularly smoky cook. The positive pressure created when the lid first hits the gasket can send a little smoke out the plates all around. Happens on my 42. I'm with you @tekobo - I'm probably not putting any permatex anywhere until I need some gasket repair, and if I ever do want to use those bottom openings for anything (who knows there may be some gadget we all start using one day on the burner ports) - i want to be able to easily remove the doors in the future. So no loctite on the bolts. I could always try something non-adhesive that is heat proof or something that will go on the outside and can be easily removed like flue tape if I really care.... but I don't. The cook went fine and the fire goes out when I close it down, so there's no concern at all. I was just making sure at least one other person had seen this and @tony bsays that it happens all the time with his guru and "no issue: for him, so - it's "all good" for me too.

Hey, we all have to learn in our own way. For my part I started off with pebble and then moved to the right side of the fence with my current tile KKs. I see you made the right choice straight out of the gate. I love you ODK space and design. I guess all you have to do now is figure out where your second KK needs to go...

Cute pooch!

My 23KK does this as well when using the Billows. I agree with @tekobo about the Loc-tite. I use all three Loc-tite strengths on various objects and projects but I would not be eager to apply it to my KK. As @tony b said, no issue, all good.

Troble, you are driving me crazy, it's bedtime here and I'm sure I'm going to be dreaming of this cook. Looks wonderful.

For years with my BGE I have been cooking pork butts to send up to my brothers-in-law who live in NYC where they say the BBQ choices are few and far between and when found are expensive, etc. Plus of course they live in situations where they can't cook their own. With my large BGE I could do 2 pork butts at once and I would do 2 or 3 cooks before christmas each year in order to send them off with a mess of good BBQ vaccum sealed and frozen to keep for weeks/months. This would take quite some time because of having to do those 2 or 3 cooks. One reason why I switched to the KK 42SBB is because it can fit so much food on the main grate. I cooked 5 pork butts at once for the christmas haul. Much more efficient to do it all at once and the product was amazing. Jansal Valley coffee and chili pepper rub Coffeechar (that came with my KK) Coffee smoking wood mini-splits (that came with my KK) First attempt with my new Thermoworks Billows (thanks to @BigO for the suggestions on how to set that up optimally with the $2.99 addition of the damper). I have never used ANY controller before but this thing really rocked. Kept my 42SBB within 2 degrees of 225 for 16 hours. I trusted the KK and the billows. From when I put the pork butts in to when the meat probe registered 195, I didn't open the KK. The results were fantastic. The pork just melted. I couldn't believe it. My first words included some elated profanity. I had to use gloved hands to lift these off the grates. They were just deconstructing. The fifth picture in this post is what they looked like after taking them off. I didn't try to break them up like that - that's what happened to them when lifting them off the grates. Truly the KK is amazing, and the 42SBB was the ideal size for me. 5-6 pork butts on the main grates is perfect for these big cooks I do to send pork up north for my family (and doing one awesome cook instead of several saves me time) - one big bagging and vac-sealing operation, and done. I am looking forward to bringing some fresh pork for a church BBQ sometime. I'm also looking forward to doing tacos al pastor for a big neighborhood party and have 4 or 5 vertical spits going. With the 42 you can do anything. I couldn't be more impressed with this grill. It performs so well. I've done probably 100-120 pork butts in my big green egg over the past 12-14 years. I have gotten a result this good maybe 1% of the time. And this was my first time with pork butt on the KK. Actually that's not true it's my 2nd time. It's my first cook doing "only" pork butt the entire time and leaving the lid closed the entire cook. That's not to say my BGE results were bad. I love what I used to do. But what happened to day was INCREDIBLE. And I feel I could easily replicate it tomorrow. AMAZING. If you are thinking about buying a KK, have already ordered one, etc - you're in for a treat. If you are looking at different sizes and you think the 42 is too big - it's not. It might be a little large for your wallet, but I'm not finding it too big for what I like to do. For grilling I appreciate the extra room. For smoking, sure it could be big if you want one pork butt or one brisket. But there's still no better tool for the job. One question I have is that with the Thermoworks billows, I heeded the suggestion of opening the top vent of the KK very conservatively. What I noticed is smoke coming out the edges of all of the rectangular openings -- the bottom vent plate, the port for the gas starter. Not sure what the other side is for. But anyway I did notice some air leakage there - it's not a big deal at all. In fact I thought to myself that the positive pressure would make some really amazing results - smoke ring, deep smoke flavor, etc. And I wasn't wrong. This cook went perfectly, but I was just wondering - if I wanted to be a perfectionist and seal the edges of all the rectangular metal plates on the bottom of my grill, would I use flue tape or is there some other more elegant method to seal around these rectangle steel plate openings? What do other people do (if anything?) - or - just leave well enough alone?

Sorry, no cooking photos. Hoping to be back in the kitchen by feb……but back KK cooking mid Jan. Sent from my iPhone using Tapatalk

I have something very similar to @Poochie's grill pan (great mind, eh, bro!) I have also used Frog Mats for veggies and shrimp. Their only downside is they should not be subjected to direct flames or very high heat. https://www.amazon.com/Frogmats-Non-Stick-Grill-Mat/dp/B00LBH7TZK Grill Mats are good, too. They take higher heat. They are solid mats (no holes), so a bit different style. I like them for saucing items, as the sauce/glaze doesn't run through the holes. https://smile.amazon.com/gp/product/B00KUJCH66

Great photos! How's the kitchen coming along?

Love that open beach look, freedom.

I had a hankering for something similar when someone posted a pic on the forum a couple of years ago. Finally got my brother to bring this over to the UK from Texas for me this summer but I have not tried it yet. Similar concept but probably heavier, given it is cast iron. Lodge L15RCGT 15"x12" Cast Iron Grill Topper, Black More information: https://www.amazon.com/dp/B0971NXQNM/ref=cm_sw_em_r_mt_dp_EBRPC6QSJQ04WRKKZDHA?_encoding=UTF8&psc=1

That looks fabulous @Basher! How lucky are you?

Solidteknics started in Australia with made-in Australia pans using Australian iron and then added stainless steel pans, then started an American branch making pans in America using American iron and steel. The Australia branch recently added woks; I got an email today indicating they're getting ready to introduce American-made woks via Kickstarter. They generally introduce new products on Kickstarter before general availability. Of course, you may have to wait months for the Kickstarter items ship. I'm generally wary of Kickstarter but Solidteknics has followed the same process since they got started and have reliably fulfilled Kickstarter orders but they do often miss their ship dates (my pans were delayed 3 or 4 time). Once the Kickstarter is over and they begin regular production on an item and show it as in-stock on their website, they do seem to be reliable. I used the unperforated pan for french toast on my induction cooktop after doing a round of stovetop seasoning sand it performed well - very non-stick and heated evenly. Much lighter than cast iron and a bit lighter than my Williams-Sonoma clad stainless pan of the same size.

I've never noticed smoke leaking from the gas burner cover plate on my 23", but when I've had it leak from around the vent plate, reseating it by sliding it out a little and pushing it back end has stopped the leak. I'm not sure but I think I've only had this happen after I'd removed the vent plate to clean out ash, so I assume I either didn't get it pushed ask the way back in, had it a little askew, or had a bit of ash keeping the plate from being fully seated.

Funny how that happens! 😆

I have never had a FB account, never will.

My vote is to stick to your original plan. Start early take your time, you can always crank it up later when you wrap it it you need to. If you get done early you can always wrap a towel around it and put it in the cooler. You also want it to rest at least an hour preferably 1-2hours+. I’ve had Bridget rest wrapped in the cooler for up to 4 hours with no major issues. Relax and take your time with Brisket. Biggest mistake people make with brisket is not giving themselves enough time the wood selections shouldn’t matter too much just make sure you fill the basket. You said you’ve got temp control down to stick with the wood that you have the most confidence in nailing the temp. Don’t worry if your temp fluctuates a bit during your cool it’s ok. ive also had a lot of success developing good brisket bark by spritzing it with apple juice every hour after it’s been in there 5-6 hours. I usually put mine on at night like you mentioned, wake up around 6am, start spritzing, then wrap it around 11am-1pm, take it off KK around 3pm-4pm serve 5pm-6pm. Usually I do my briskets at 240/245 and I usually get a 13-15lb one hope that helps and good luck