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You even picked the perfect color tile !!! Everyone knows that blue tiles cook the best Heat that thing up to 235-250 and put that beef in there and prepare to be amazed !!!

This was my birthday gift to myself, lol...The fanatical level of attention to detail and "overbuild everything" philosophy is apparent everywhere on this beast, compared to my KJ Big Joe III, Joe Jr. and Large Green Egg (all of which I love) this thing is on a COMPLETELY different level, it looks like it could take a nuclear strike!!!😂 Thank you to Dennis and the Komodo Kamado team for making such an incredible piece of "Cooking Art", I'm very glad I've joined the Komodo Kamado family.👏👍🙏😊

We WON!! Komodo Kamado won the Newsweek Magazine Best Barbecue Smoker Award… Thank you all for your help voting, I can’t begin to tell you how much I appreciate it. https://www.newsweek.com/readerschoice/best-bbq-smoker

Wow, that is spectacular and it has been years and years since I've seen that nice white interior. Something else you are going to notice is the improvement in flavour. 👍👍

The cowboy steak, an impressive hunka meat. There was a break today from the heat and I just cleaned up/touched up the rust on the Santa Maria grill with some sanding and a fresh coat of paint so it needed to be fired up. Seared low at first and then coasted to temp up high, fresh sweet corn (yum) and a few leftovers...pictured is 2nd plate. Additionally is the new fire pit, it's a beast, side to side it's 42 inches, 15 inches deep, 290 lbs and almost 3/4 in thick. It does come with cooking attachments, I'm mulling the thought.

Pressure canner arrived from the US today by the magic(?) of Amazon. Will read the instructions carefully before I dive in.

Well I have learned a lot here thank you so much for sharing with me. Here are some pics of a brisket cook i did this weekend. I used B&B char logs and got a 27 hour burn time. So all of my concerns about being able to pull off a long cook are gone. The density of the charcoal is significant because a full basket of the char logs weighed 16 pounds while a full basket of the Blues Hog weighed not quite 6 pounds. This was easily my best brisket ever, it was only a choice cut and it was phenomenal. I separated the point and flat because going into it I was worried about cook time. Throughout the cook I measured the temp on the main grate and the riser grate and once the Kamado came back to 225 after I put the brisket on they were within 2 degrees of each other for the next 9 hours. However, as the kamado was climbing back to temp there was a big gradient between the upper and main grate. The main grate was at 180 and the upper grate was at 120. Probably because the flat was absorbing most of the heat coming up from the pit. When the grate temps finally converged at 225 (took 90 minutes) both the point and flat were at the exact same temperature 103F. Neat!!!

@tekobo , I don't think your method is considered safe by the USDA (US Department of Agriculture) for low acid foods. The 120° C hits the botulism-killing temperature; if your produce is also hitting that temp, you're probably safe as long as no botulism spores find their way into either during the filling process but there is a risk there. By heating after filing, that risk is eliminated. I assume you're doing relatively small quantities; at the volumes I remember my mother canning when I was young, it would have been very difficult to keep things hot using that process. The USDA has published time/pressure charts for canning in jars for years; these are based on extensive testing to insure that all the "can" contents reach the appropriate temp to kill any botulism. Of course, the USDA has not published similar charts for canning in retort pouches, supposedly because the lack of controlled testing.