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I made prosciutto-wrapped figs with goat cheese and chicken taquitos with Hatch chile pesto last night for dinner. Turned out pretty tasty. I seared the prosciutto figs on the grates then transferred them to a mini roasting pan to finish. Plated with lettuce, cheese, red salsa, and sour cream (for the taquitos, not the figs...)

So apart from roasting beetroot in the coals (recipe said give them two hours but they were more charred than my charcoal after one hour) I had an immensely satisfying first foray. The cold smoker was used with apple chips. I did discover a huge difference between the lid thermometer and the ambient temp at the height of the rotisserie spit. The KK was reading 200C but the Meater 2 plus was detecting 143C. I think a little higher temp next time might help the skin crisp a little more but my wife described it as the most chickeny tasting chicken she had ever eaten. The bracket the rotisserie motor attaches to needs a little tweak so it is perpendicular to the spit, plus I’ll have to find a way to stop the engine slipping so far down on the bracket. So this will involve bending the bracket a little more and attaching something to control the height of the motor. Otherwise it was just perfect, easy temperature control and adjustment and the sourdough loaf came out brilliantly too. As a child my parents had a simple rotisserie grill and a childhood favourite meal was “round and round chicken”. Today felt like this memory got elevated to a ridiculous level. At what temperature post cook is it safe to place the cover on the KK?

I'm very pleased about this nice write-up about Komodo Kamado and me in USA Today... Click here for the USA Today article

For history: a family-run business used the Kamado name (Kamado being a more generic term for a Korean/Japanese type of cooking). Quality dropped significantly when they moved to manufacturing to Mexico, hence the monikers POSK and MexiK. Dennis saw the poor quality of this product and created Komodo Kamado - improving on the aesthetics and providing a truly premium product superior in every way. What I'm seeing suggests an older MexiK to my untrained eyes, but is definitely not a Komodo Kamado. That said, we're here for the food so you can still find repair advice here moreso than from the original manufacturer. Some repairs are aesthetic, others more functional - but getting the food right is the important part!

I’m not confident the top vent can be repaired. I’m also afraid that the body will have significant damage because of the top vent breaking like that. That being the case, i would be hesitant to put much effort into trying to repair this grill. Good luck with whatever you decide. Sent from my iPad using Tapatalk

Seeing Goldilocks, I wonder if there's any future possibility we could one day see a 28" model? I currently have a Terra-Blue Ultimate 23 named "Heisenberg" (lol) so I already know logistically I'll never have a need for the Big Bad 32, however, something "in-between" an Ultimate and Big Bad would be VERY appealing...😁

Hi all, I’m excited to share that the 22TT and the outdoor kitchen that @DennisLinkletter helped me plan have arrived this week! They look absolutely beautiful, and I now have so much space for cooking. Thanks so much, Dennis! I’m currently organizing where to place all the grill accessories etc., and once that’s done, I’ll do a full clean-up of the grills and furniture. What do you think? PS: The observant among you will notice that the grill is neither Tiles nor Bronze 😂

Is the main great split in half? Same for baking stone? Love the idea and look of it. You are trying to give some of us the itch again Dennis [emoji6] Suspect it will be a popular choice. Sent from my iPhone using Tapatalk

We love our Vermicular Musui Kamado, and use it frequently. Also, as part of the cohort that can afford a Komodo Kamado, we did not blink at buying a new Vermicular Kamado (base) after our original touch display failed after four years. They may be Japanese, but they're not Toyota. Anyone who is on the fence over price needs to accept that the $340 (USD) Kamado base is potentially a purchase every three years. If someone's reaction is "screw them!" I understand. While I can be dispassionate enough to repurchase the base, I'm also fairly pissed off that they didn't at least volunteer a technical description of what is typically wrong, and what they'd do under warranty. Although, my own experience is that they replace rather than repair. While I appreciated the new unit, this is how we're destroying the planet.