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I am a new winter resident of Fountain Hills, Arizona. I reside in Centralia, IL for much of the year and plan on bouncing back and forth. I have been avid on the grill and smoker for over 15 years and have quite a few different smokers, grills, flat tops, pizza ovens and various other cooking toys. Most of my cooking in Centralia is on a MAK grill which is a pellet grill/smoker. I cook a lot, over a thousand pounds of meat annually as I regularly cook for charities and fundraisers. I regularly follow Amazing Ribs and the Pit Master Forum reading more than posting. I have read about Komodo Kamado’s on AR and decided that Arizona was the opportunity to jump into the Ceramic Cooker and jump into the best of the best. I researched on this forum for quite awhile prior to ordering my BB32 and have learned a lot but have a lot more to learn. I purchased the BB32 based on research here that it gives much more grilling space. I am going to attempt to make the BB32 my grill, smoker, pizza oven, flat top and plan to learn to make bread on it. The original intent was to put it in our backyard which has several levels and only the lowest level has the room. The backyard is about to be demoed and redone. I mentioned keeping in the front of the house temporarily and surprisingly our interior designer is encouraging me to put it in between our casita and house in a small courtyard. This might be as she had volunteered her team to get it around back and realized a crane might be the only way to get it there. We were all thinking of some type of art or water feature in the courtyard and as a testament to its beautify she is recommending the courtyard. It is much closer to the kitchen and on the same level would be advantageous. I read how hard it is to get the CoCo Charcoal so I ordered a pallet. Feel free to reach out to me if you are in the Phoenix area and if your in need I’ll hook you up at my cost. Otherwise I have lifetime supply!

Mongolian beef, actually skirt steak cut against the grain in an assortment of veggies with a nice sauce, served over Jasmine rice. The appetizer was coconut shrimp on a bed of lettuce and pineapple served with a sweet chili sauce.

Effeuno makes high powered commercial level single phase pizza ovens that go up to 509C/948F. I have never seen anything that runs off a regular household plug (UK 220v) that can go this hot.. This model, with the higher roof arrived last week but today was my first run at it. Bakes on a thick saputo stone (italian clay). Top element around 450c. Bottom around 425c. Worked pretty well. wasn't counting the time but i reckon this was less than 2 min to cook. Bottom cooked very nicely. Kind of makes my ALFA obsolete.

Tomahawk steak Sent from my SM-T835 using Tapatalk