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After 6 years of wanting a KK, I finally pulled the trigger. Sold the Yoder ys640 pellet grill and my Louisiana Grill kamado for this upgrade. Just did my first cook tonight: baby back ribs. Overshot 225⁰ and was chasing temps afterwards...gotta better learn the top vent positioning, but am excited to learn. Cheers!

Some more pics of the setup. After years of neglecting the Yoder smoker and not treating it the way I probably should have, I built this gazebo just for the Komodo kamado. My space is tight here (8'x8'), so between these three workhorses, I should have all my needs covered. Additionally, I modified the Napoleon propane grill as well, so I removed one burner and replaced it with an infrared burner that gets over 1000⁰F in 30 seconds. Between that and the Ooni pizza oven, I will never have the need to cook with hot temperatures in this Komodo kamado, and that will preserve the longevity of this beautiful masterpiece.

This weeks local crop share had an abundance of fresh fall related items that went well in my KK slow cooker. Adding all the ingredients into a deep tray along side a marinated tender chuck roast all wrapped in foil and time prepared a hearty tasty meal.