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How do I actually delete a post and ban a spammer ? I deleted the text in one and wanted to ban the spammer but not sure how. It was in the solo stove thread. The post was a link “girls in your city” I’m kind of sure it was spam lol Got it, I needed to go into reported contect and ban from there then mark the report as completed

I am still amazed by how little fuel a KK uses to do its job. This is my 16KK fire basket after 12 hours of cooking low and slow. A 3kg lump of pig. The capocollo - pig neck and shoulder. Closest US cut is a pork butt.

I am working my way through Steve Raichlen's BBQ Bible recipes. Today is Lamb Barbacoa with Consumme', I am also cooking Maya Coba beans. I am really excited about this recipe because of the flavor profile and the lamb drippings flavoring the consumme'. Here are some shots before cooking. 1) prior to being wrapped in banana leaves 2) consumme' base and 3) the works prior to going on the grill. When I cook like this I think I need a bigger BBQ then it all beautifully fits and I think this BBQ is perfect. Don't get me wrong I will always want another KK!

A Mediterranean Sunday dinner here in New England. Salmon with herbs, capers and some veggies with a good olive oil. The rice took on 3 countries, Italy, Spain and Portugal having Linguica, sweet sausage, Sazon, marinara, mozzarella and a host of herbs. Some Cerignola olives for color. Cooked in the KK with a chunk of cherry.

@tekobo thanks for asking. i guess it's like mooncakes. they sell them year round, but nobody eats them until mid-autum festival.. made 2 more 1kg's. overproofed but still ok..

This was 5 hours into my 12 hour cook on the KK and is one definition of heat soaking as we are in the middle of a heatwave here in Italy. Ten hours in, the internal temperature started to drift towards 150C so I dialled back the top hat. Temperature settled back down and the pork capocollo was delicious.

Mine actually get hotter from sunshine than even a 700* cook. Sent from my iPad using Tapatalk

When I did the burn-in I was a little surprised at how hot the surface got. Yesterday I put my hand on it without a cook going and it was the same temperature. That radioactive ball of fire in the sky that we're not allowed to look at is pretty strong here!

@David Chang I took your question seriously and devised a test for our Italian friends. I showed them a picture of your proposed cake/bread. They immediately said "columba" followed by "Easter/Pasqua". Test No 1 passed. I then asked if it could be eaten at any time of year. They said "why not, but how?" I explained that you were in Hong Kong and had the means to make it. As a further test I asked if they would eat columba now if I put it in front of them. They said "yes, but it is impossible. It is not Easter." So there you have it. A sample size of two not very catholic Italians wouldn't be offended if you proceed as planned but they remain bound by the rules of seasonal availability that prevail here in Italy.

The shape looks like a shamrock to me.

Neglected beds of Zucchini have large veggies on the vine, they're not the best once past a size and often overlooked . I scoop out the inards seeds and create the cavity where you can make the stuffing of choice. Today it was a Mexican base with a triple chesse topping and then drizzled with a marinara sauce.

lol when times allows i usually get them have at it since now you have super powers

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

Congratulations @DennisLinkletter! You were right to mobilise us. Well done and I hope this helps to introduce more people to your amazing product. It makes me weep when I see people, including Michelin star chefs, wasting their money on inferior kamados.