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I am absolutely a no beans person, chili doesn’t have beans !!!!! But my beautiful lady friend likes beans in it so we compromise and I put beans in 😁 I may be dumb but I’m not stupid lol

Same day pizza dough. 65% hydration cooked at 625f for ~5 min each. The kids were halfway through the first one by the time I finished cooking.

Hello together, My name is Marc, and I guess I am the latest Komodo Kamado owner in Germany After a long wait of two months my (first but for sure not last) Komodo Kamado finally arrived in my garden. It's a matt black pebbles Big Bad and it's a beauty! Set up was not easy though as my garden is located uphill - only two rather narrow stairways lead to it. I ordered a crane to do the job ... And I can tell you seeing the grill hanging in mid air (over my roof...) did make me nervous. However everything went fine and, ...well. See for yourself. As I learned from reading other welcome posts it seems to be customary to post photos of the new family member member I already did 3 jobs on the grill - works like a charm. One question though: Opening the top damper works very smoothly. Closing it however doesn't, unless I close it REALLY slowly the damper jiggles considerably. I assume it needs to be adjusted.. probably with the nut screw inside of the damper? Before I get my hands on it though I thought asking might be smart ... Have a great Sunday Marc

You don't have enough beans in there for Tony.

The fettuccine turned out ok, gave some to my friend and he really liked it! If I make it again I’ll use spaghetti. Tony I’ll get back to my KK pretty soon my daughter is coming for a visit from Hawaii and she loves grilling. I have a freezer full of meat that just needs to be cooked. Hope everybody are having a great weekend!

I'm loving it. All the room I need and then some. And it's still very frugal with lump.

I like spareribs and these came out very well. I cooked them at 230 degrees for 5 1/2 hours. Royal Oak lump and cherry smoke wood. I did wrap them this time in butcher paper. Next time I won't just to see if there's a difference in the taste.

While that's all well and good, it doesn't explain the celery?? It's not gumbo, leave that to @Poochie! 🤪

I use my broiler pan from my indoor over as a deflector. It also catches any drippings I might want to use. I don’t need it for indoor oven because it doesn’t work. So I bought the Anova steam oven. I think I may have a kitchen gadget sickness! I get all this cool stuff but hardly ever use it.

Another fan of pebbles! Glad to see you got the KK where you wanted it. The jiggle in the top vent can be modified (not sure if it'll cure it) by getting the spring out of the spring loaded toilet paper holder plastic piece. Now unscrew the top vent all the way (remove the cotter pin first) and place the spring on the threaded shaft. Screw the vent back in place and put the cotter pin back in. This will also cure it of moving when you open and close the lid after you set it where you want it.

There is a perfect spot in the garden just waiting for me to lug them out there. They are not going to see the inside of a KK.

It's gunk. That gasket will last for years.

Mine works great as a deflector - it deflects the heat from the hot chimney starter so my deck doesn't get burnt.

It’s getting close to being chili 😁

If Tony come down here, it would be to get my gumbo, crawfish bisque, and chili with beans recipe. He's a closet chili with beans lover. If fact, one time I heard him say that beans were good for your heart.

You have all the food groups there!

Yeah, Dennis turned us onto this simple "fix" back in the day. Several of us with our KKs on elevated decks noticed that the top vent would "wander" when we walked around, messing up our settings and wondering why the temperature was wrong from where we initially set it. These springs work, but they don't last very long and will need to be swapped out at least annually. Part of my "spring touch ups!" (pun intended! Taking lessons from @Poochie 🤣)

Yes, @Bruce Pearson you have a gadget "problem" and need counselling, or at a minimum, cooking lessons to use all that gear you've acquired! 😄

Marc, welcome and what a beauty you have safely landed. Let's see some pixs of your cooks, I know I'm not alone in this.

Mac did you use yours for stepping stones lol!

Welcome to the KK family Mark and congratulations on your beautiful new KK. Looking forward to pictures of your future cooks. As for the top vent rattling when closing I’m sure a few of the forum members will give you some advice.if not contact Dennis and he will surely take good care of you, he is a really good guy!

That is some beautiful pizza !!!!!!!

Or use them in your garden as stepping stones.

That's our favorite pastime here, besides cooking, of course! 🤑

Jacquie, I would think the tips depends on what the delivery guy does/no do. All they're required to do is unload it at the end of your driveway. The guy I had lowered the crate with the lid in first. I told him I'd like it and the other crate in my shop in the backyard. Without a word, he headed that way like it was his job. After that, he got the other crate off the truck (the 900lb one) and headed to the backyard with it. I was moving and laying sheets of of plywood for him to roll the pallet jack on. Once everything was in the shop, I asked him if he would help me get the lid on. He uncrated the lid while I uncrated the body. He lifted the lid with me (192lbs) and we set it on. He stayed until we had it secured with pin and cotter pit...only about 5 extra minutes. Since he was cheerful and helped with no complaints, I gave him $60. He said, "are you serious?? Thank you so much!" He thought it was way too much, but it was worth it to me for what he did. So to sum it up, I'd start with $20 if it's an easy move to where you want it. If they go above and beyond the call of duty like my guy did, I'd give 'em more. Start to finish he stayed about 45 minutes...maybe a little more. I'm sure others with chime in and say they gave $10 and the guy was happy and others gave $100. You never know.