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Finally some warmish weather. I decided to make the most of it with a KK wing cook. Yummie. Steamed some cabbage then charred it a little. It was wonderful to be cooking in the ODK. 😍

Hey guys, Haven’t been on the forums in some time. Noticed this post and wanted to say thanks to Toni for sharing it! Happy to hear you guys enjoyed it! I’ll be doing more KK content this year so if you have topics you think would be helpful, let me know. Thanks! Jake

Good job MacKenzie. I was worried about you since you've been so quiet. Great looking meal! Tony, air fryer?? MacKenzie getting ready to use her KK (in full uniform)

Oh, you mean like a prototype?? (Sorry, as one engineer to another, just had to get that dig in! 😆)

From my perspective, the key understanding I gained from this hack is that if you get the "up" part of your rotation above the fire and the "down" part of your rotation above your empty side, you get fewer flames. So that means you can have a half and half split. The main thing is to make sure your down swing does not drip fat on your fire. @David Chang I would rig something up with foil and deflectors or a tray to see how it works for you before committing to a design.

pork shawarma. whole wheat pita bread. not bad. cooked relatively fast.

Just stumbled across this guy's video of "do's/don'ts" of Kamado style cooking. It didn't hurt that he has a 32" KK to show off either! I was very skeptical when I saw the title. BUT, his tips and advice were spot on. None of that "urban myth" stuff that you see in a lot of BBQ videos (my favorite - searing "locks in" the juices!) Good advice on quality charcoal and thermometers, too. I'll definitely check out some of his other videos, as I was impressed with this one.

Great minds, @MacKenzie. I did wings last night, too. But, I did mine in the airfryer. Still a bit nippy out here. BUT, tomorrow turns the tide and we're in the 50s everyday going forward, with some 60F days tossed in along the way. So, I plan to toss some chicken thighs (or something) on the KK for dinner tomorrow.

The MEATER+ is much better. They upgraded me for free when they introduced the Plus version. Folks seem to like the Block version. I just didn't need 4 probes.

Glad to be of help Pooch. I don't have a pizza oven. I buy pizzas or, occasionally, make them on the 23 or 32. We have a good local Pinsa place with super tasty toppings. Their pinsas are good and they humour me and let me practise my Italian on them. The full immersive experience without the cost of my own pizza oven!

Ha. You made the mistake of reading the blurb @tony b. We went the experiential route. Basco sell three types of beer. I bought all three. The Husband tried them and asked me to order more of this one. Done.

"The check is in the mail!" Famous last words! 🤣

Totally spaced on the beer thing - oops! Beer made with seawater - and not pasteurized - a recipe for an intestinal disaster. "The only beer in the world brewed using sea water for unparalleled purity" I don't know what sea they are referring to, but I'd never refer to that water as "pure!" Fish do poop you know! 🤣

I’ve seen more than a couple if his videos, I enjoyed them all. I like common sense, it isn’t as common as you’d think lol

I'm accountable for 35% of the views on that video

PBW Peanut Butter and Whiskey