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A few pics of the one I did yesterday. @tekobo the reason for the rest after getting the internal temp is that if you rest before searing, to the point where the internal temp starts to drop again, you can sear much longer without risk of the internal temp going up higher. And of course there was bread, I’ve been making a whole grain sourdough lately and marbled rye, they have both been big hits 👍

Happy Holidays to all.. I just realized Komodo Kamado turned 20 last August. First grills sold were on Ebay and I had to use an escrow company for payment because there was no way to collect funds online.. Calling the US was over VOIP, I bought cards with X amount of minutes.. Dial a number, enter a code, get a US dial tone, call the customer.. 15 seconds before disconnect there would be a warning beep.. One model became, seven and the rest is history.. How far we've come, so much to be grateful for.. Thank you all for your support over the years, I really appreciate it.

IMG_3981.mov Late to the party. Merry Christmas. Went for simple, reliable chook cook for my Christmas.

I got a new bread slicer for Christmas 🎅

Just before Xmas I decided better to cure a pork belly before the temperatures turn really cold after Xmas. Cured 11.7pounds of belly and here it is just after smoking on the KK. Thanks goodness the KK holds nice and steady and I didn't have to go out and check on the Temperature. It is all nicely sliced, packaged, vacuum sealed and in the freezer now except for the one package I gave to friends for their Xmas morning breakfast.

lunch by the lake Sent from my Pixel 7 Pro using Tapatalk

Great success story., Dennis. Here's to 20 more years of success!

Merry Xmas all. I have half a lamb cooking in this today. With some macadamia nut wood. Sent from my iPhone using Tapatalk

Thank you for the best cooker I've ever cooked on and made me the best cook in my family.ps I don't tell them it's the cooker not me Sent from my C6930 using Tapatalk

Happy Holidays @DennisLinkletter 🎄

Bread and roast look delicious.

Thank you for a great cooker!!

so i spent christmas in Cappadocia and maybe its because its massively touristy here, but i ordered the manti and i can say for sure the one i made at home tastes so much better than how they make it here. will try this dish again in istanbul but i have doubts it will be better…

Thank you all for the tips. Ended up doing it on the rotisserie as it was a fun way to cook. Came out amazing! Merry Christmas all!

Not done in the KK, as I'm visiting family for the holidays. This was done in the oven, low & slow (275F) for 3 hours, then rested for 30 minutes, then seared under the broiler. Didn't suck! MERRY CHRISTMAS!

At my sister-in-law's for Christmas. We did prime rib in the oven. Happy with it! Merry Christmas Everyone!

Hope you don't mind, this is how it turned out.

Got a new phone and forgot to log in two years ago. Well the turkey was a hit and I am planning on doing another one today. Sent from my iPhone using Tapatalk

Front end of the off set. With the Crown oven door……. Maybe some have seen these before? Sent from my iPhone using Tapatalk

Close to finished, from smoker to crusting over the flame. And one of my 3 bros who built the off set. Sent from my iPhone using Tapatalk

Here is the Macca wood. And the lamb legs will be cooked over this. A beautiful hot Xmas day. I’ll share some more pics later. Sorry, no KK here at my brothers house. Sent from my iPhone using Tapatalk

That pic looks gorgeous @remi! @jonj I don't know that I am likely to cook a prime rib anytime soon. I tend to cook one rib wide joints. More surface area for the char and also the fact that I would cook one blue for me and rare/medium rare for other people. The only annoying thing is that people who profess to want a medium rare cook end up eating my blue steak and enjoying it, leaving too much of the medium rare for me to eat. Oh well, if that is the price of converting people to the dark (and wobbly) side, I might be happy to pay it.

Yep- I used exactly method @C6Bill describes when I did a prime rib roast for Christmas here last year. Cooked exactly the way I also do thick cut steaks like Bistecca Fiorentina. Not sure whether the rest imparts major benefits, but it seems to make sense to do it this way as you can cook low and slow until rare, then crank the KK for searing while it rests, which also then gives you some wriggle room to time the finished product down to when you want to serve. Can't imagine you could get edge-to-edge pink like this with a rotisserie?

Hi @Scott.W, when you say you have the large basket do you mean the rotisserie cradle? If so then my advice would be to remember to tighten the prongs as the cook progresses and the meat shrinks. I suspect you only have to do it once or twice during the cook but I do know that you end up with your food starting to rotate within the cradle if you don't take this simple step. Don't ask me how I know that to do otherwise will likely leave you with a rather ugly looking result. 🤭