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Thank you everyone- your responses are really appreciated. The bbq is where it needs to be but is facing the wrong way. I have my son coming over today to help me. I live in Melbourne Australia and I don’t think too many Australians have a Komodo Kamado. I can’t wait to get it set up and begin using it. I will do more reading and viewing of videos etc first. Thank you all for your help. here is a pic of my beast

Cooking the last meal meant par/boiling your ingredients in wine, so I thought saving the broth and using it with a few additives like onion, garlic, butter, chive, lemon and some olive oil would revive the mix. Good, no plate, the pan was exceptional to taste and the plate held the shells. Mussels and little necks/Quahogs/////Mussels Mariniere.

I guess you're volunteering to pay for the divorce lawyer.

Yesterday afternoon it was a seafood casserole with 1lb shrimp, 1lb bay scallops and 2lbs Cod slathered in a creamy buttery sauce, topped with a bread crumb cover and cooked with a chunk of cherry out on the 23. I used the small locking basket with one chunk of wood fitting it over the fire while using the basket splitter. I used my stainless diffuser plate to accomplish an indirect and a workable temp of 375/400. Perfect, the smoke you get off the KK imparted into your food can't be duplicated at even your high end restaurants in a casserole. So there it is and unfortunately there it goes also because all that remained after the guests left was this small plate, I managed to capture it on film before it disappeared too.

Once you get it on the ground, these grills are easy to roll/move. Just take it slow-n-easy

I thought Dennis sent you mine that is on order! Looks great to see a picture of the same model and tile selection as mine. Looks fantastic. Had to double check the AU# 😃

Caroline, your KK is gorgeous and so clever of you to realize that those pebbles will make your KK cook faster and the food taste better.

fits exactly, and with a rubber gasket

Melbourne is actually quite big- around 5 million people, and similar overall area to Greater London.

Welcome to the obsession Caroline; I'm also in Melbourne. There are a few of us on the forum from this part of the world.

David: Dustin at Real Sharp Knife. I don’t recall the details but will try to get those for you.

You have to approach this scientifically, first open a can of beer. Actually, that comes later, always getting that out of order. Hold everything, it's best to wait, that beast is heavy and certainly requires some help, two heads are better than one, and a third in this case is added insurance. It's a moment to share, can't hog it all to yourself. Good luck

I just splurged on this Nigara Hamono raindrop Damascus gyuto with custom handle, from RealSharpKnife.com - highly recommended. Considering that my birthday splurge last April was a 32 KK, this wasn’t too bad.

I took advantage of the nice weather Tyrus was talking about. I mixed up some bell pepper and onions with chicken stock and some spices and simmered them in the KK while getting ready to cook some sausage from SouthMarket BBQ in Elgin TX. While that was going outside I made some rice pilaf inside. Once done I combined everything and let it simmer for awhile. Then served with stuffed cherry pepper and one of my favorite cheeses. It made for a nice meal after an 8 mile walk in the morning.

All were pleased 😁

sorry i'm late to this thread. i've always dreamt of completing my trifecta of kamado-pizza-oven-argentine grill. but i live a residential rooftop building, so i don't think management and my neighbors will like it if i start a bonfire just grill some steaks. so i got this little santa maria grill attachment that was made for a weber kettle, but i managed to make it fit on a fiberglass fire pit, so anyone who's chilling on the sofa and wants to grill a piece of chicken or marshmallow can just do it themselves comfortably seated.. i don't like the noisy scratchy ratchet clanking noise the attachment makes, but it's cheap so its expected. i'd probably get a full size grill if there are no restrictions, or have one built into a kitchen. i burn apple, pear, lychee, peach, jujube, or whatever wood i can get that is suitable. i use charcoal baskets to hold the wood in place. it allows me to split the fire to the sides or combine it in the center.

some fish and shellfish from the market today. the fishmonger was pressing me to buy a horsehair crab, but it was too much for the two of us.. live local sea bream. grilled whole and served with olive oil lemon and salt. (we like to keep the scales on to protect the fish from the heat.) but it was a pain to hold it above the charcoal. you can't do it on the grate or else it will burn.. live surf clams from japan. grilled on the half shell with garlic and butter. live abalone from south africa. grilled with lemon and salt. live scallops from scotland. grilled on the half shell with butter and garlic.

I was thinking today would be a good day for a corned beef sandwich so yesterday I made a loaf of caraway seed rye.

삼겹살구이 korean bbq at home with japanese pork belly and banchan, my wife prefers this kind of bbq. slow paced and bite sized. i was hoping i didn't have to do all the grilling, but i ended up doing all the work. 😑 i did't have any binchotan so i just used regular hex charcoal. too much flareups, i need to order some binchotan from taobao next time. got to use my new blenheim forge chinese cleaver today. this blade is super nice..

More yard work yesterday so just fired up the little Webber for a SRF Gold Grade. The rice was left over from a weekend cook.

Thank you Troble, yes, as the project gets closer to completion, I’ll start getting more excited. Sent from my iPhone using Tapatalk