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Here is my first attempt a naan bread. It turned out very good and tasty. A lot better than what most of the indian restaurants offer around here.

Hi all, placed my order two weeks ago after four years of indecision and emailing Dennis a few times a year with questions. Tried different BBQ's and smokers but always knew the KK was what I wanted. Had my heart set on a 23 in matte black pebbles, so that is what I went with and I'm very excited. I'm in Perth, Australia and my new KK (still working on a name) is at the dock about to be loaded onto a ship to Fremantle, going via Singapore. Should arrive at the end of November, then its however long customs clearance takes, and its mine! I have to say that in the two weeks since I took the plunge, I have been reading posts on this forum just about every day, and it is amazing what I have learnt so far. You guys are awesome. Dennis's team are excellent, have kept me posted all along the way and even sent me a sneak peak of my unit before they packaged it up.

Thought I would play with my Akorn Jr and I had a little lamb in the freezer. Also first time using banana leaves. Started by trimming and scoring a little lamb. Made a paste from lemon juice and Bush Lamb seasoning. Let that sit in the fridge for a couple of hours. Two cross layers of foil, parchment paper, string and banana leaves. Added the lamb and sauce then wrapped it all up. Onto the Akorn Jr it goes running steady just shy of 300*. Mrs skreef also made some muffin pan potatoes on Cassiopeia. 4 hours later dinner is served. Just barely enough lamb. No leftovers this time.

Herb crusted, boneless four pounder. Just awesome. Also did another loaf of sourdough, in the oven this time since the KK was busy spinning.

Not really worth its own thread so I thought I'd just share the results of my lamb shoulder experiment. It was a bit more than the shoulder including a couple of ribs in there too: Prepped a bed of spuds and onions Scored the meat and rubbed with rice wine and soy mix before adding the dry rub of cumin, chilli powder, garlic, ginger, sichuan pepper corns, coriander seeds and pepper. 3 and a half hours started at 375F for about an hour and then let it settle at 325F for the remainder. Came out pretty good: Potatoes and onions were stand out! Sent from my SM-G935F using Tapatalk

Well I went to my local brew shop today and picked up 1 lb of PBW by 5 star at 18.00 CAD. I then went to the local dollar store and purchased a bottle of Dawn dish soap for ... well 1.00 CAD. Drove to the USA and hit the Home Depot. Fought my urge to pick up more lump charcoal and came back home. I took one grill from the 23 and 32 and placed them in a bin and the same for the other bin. I have one grate from each grill to make this a fair experience. Filled 20 gallons of hot water in each. I added 1.5 cups of dawn to the one on the left and 1.5 cups of PBW to the one on the right. I plan on soaking these for 24 hours so I will remove them at 2 pm tomorrow. I want dawn to win because it is cheaper but have a feeling the PBW will be the lucky lady. Anyways let's have some fun with this and see what happens.

Herb rub, KK Coffee Char & Coffee wood for smoke lent to delicious dinner fare. Sorry no finished photos/vids but just know the ribs were pure deelish!

Haven't posted for a while. Working like crazy. Busy with two kids also. Often, when we get home to cooking, it is already dark. Doesn't make for good pictures. A beautiful night tonight. Decided to try my rotisserie for the first time. Thanks to Dennis, finally got everything figured out with the right pieces. Used a little Loctite on the ends and it works like a charm. Did two chicken breasts. One with jerk seasoning, one with lemon pepper. Brined them both for approximately 12 hours before rubbing. Cooking relatively hot and fast. 400 for an hour to an hour and a half. If it doesn't get gobbled up, I'll try to get a picture when it's done. Beautiful night! All rubbed up and ready to go. On the grill! As Dennis has mentioned, the basket splitter for the 32 does not allow you to do a front and back split. As such, I had to improvise. I pushed all the lump tothe back of the basket and used one of my deflector stones. I'll let you know how it turns out.

Thought I would cook some fish so I got thisput it in some water a cleaner way to descale itnot many scales lolI then chopped up some of thissome spring onion and tomato and gave them a quick cookadded some parsley. Nuts. Panko. And parmesan cheeseand gave it a good stiroiled it up and gave it a sprinkle of thisI got this rack ages agoon goes the fish upside down prongs under spine to stop it falling offthen I filled the cavity with the stuffing mixture and on it goes at 400f for 30 minlooking good the skin crisped up nicley gave it a quick rest wrapped in foil and ready dee made up a salad after the carvingand plated I quickly melted some butterand added some capers and lemon juice and poured it over the fishI suppose I could have turned the fish over but I love the crispy skin was a nice meal Outback Kamado Bar and Grill[emoji621]

Looks good but you can't leave us hanging like that. Reef's Bistro cooks Indian food every now and again and we've wanted to cook some good naan bread.

So i thought it would be fun to show how my one day of low and slow cooking provides the basis for several awesome meals throughout the week. While i love cooking when i have the time， during the week i was to turn out dinner fast， so i can get back to what is important (my two little guys) bbqing has really helped because i will intially make a excess of meat and plan on using the left overs as a basis for several dinners. There are several benefits-cooking and clean up are faster since the meat is already cooked， the flavor is much improved because the meat was cooked for several hours so the final dish tasted much more like a long cooked meal， and third these dishes were different enough that it didn't seem like we were eating the same old thing all the time. I do similar things with brisket. So here was my pork cook for my MILs surprise bday party... 3 pork butts approximately 5 lbs each. (we ended up taking one to a pumpkin carving party the next day)beans catching those good drippings.beans off. (everyone raved about these) and the pork.things got really busy so i never took a plate shot. My SIL made a ton of sides though. Meal 2. Hashwith an egg of course. Meal 3 was pulled pork chili with corn bread Meal 4 was a nice red sauce. This pasta dish seems to shock everyone i tell about it but it is insanely good and insanely easy. Meal 5 was pulled pork pork pizza two ways. One with a hot vinegar sauce and the other with a lime cilantro japeneo garlic olive oil sauce. Once you cheese it it is hard to see a difference so i took a pic with just the sauce. Got KoKo right where i wanted it for a while Then it was cooking time. Tasty With this plan.....I'm still not sick of pulled pork! LOL

I'm likely going to have to cut it short as I need to cook tomorrow to lol. The brew store said over night so 12 hours. If I clean in morning that will be 18 hours. I'm really interested in seeing what way I will go from now on. Bruce mentioned doing the oxy clean and dawn combo. I bet that would be killer

Time for another pizza this one is going to be a little hot due to the Thai Hot Peppers, other toppings were mushrooms, olive, spicy pepperoni, fennel, anise and fresh mozza. But before doing the pizza I pulled some more carrots from the garden and another big one, a fat 10.5 inches. Pizza ready for grill. Baked. Added some of the last spinach leaves from the garden. Cut. Plated.

Thanks for the inspiration, Charles. I still have a pack and a half of banana leaves in the freezer from the Kalua pork roast cook.

Thought I would give these a quick sear gave them some peach rubgot Ora up to 500f and on they goone of them found a hot spot lolfoiled them for 15 min look readyand platedthe peach rub tasted awesome on the steaks Outback Kamado Bar and Grill[emoji621]

Hear that! Only others worth it are stone crab claws, but you can generally only find them in FL. So check them out when you're down there, Charles, if you've never had them before. Tip - eat them cold. They are better that way than hot out of the pot.

Excellent cook ck that akon is a nice little cooker

I am getting hungry too great cooks ck with this experiment i am very interested as well to see how much ash has collected

What a excellent family meal.

Tasty meal and quite the fish holder you have there.

Those cooks are making me hungry.

Congratulations. Perth the new up and coming KK destination.

I have contacted a couple of agents but still waiting for a response, this is WA afterall. What charcoal do you use? I am looking at the mallee root charcoal, looks like a good one.

We're going to my sister's house for Thanksgiving and won't be cooking. Reef's Bistro (ckreef and Mrs skreef combined) decided to enter a family seafood feast for the November Guru challenge. Crocker sack steamed King crab legs. Dwell in the shell lobster Tails. The Ghost of Old Bay grilled peal and eat shrimp. Mojo Magic corn. Homemade summer slaw and a bucket of beers (OK a couple are missing but I was getting thirsty manning the KK's). A great family meal. Takes a little while to eat so plenty of time to talk.

Going to push it to 20 cooks and then probably call it quits. Really interested to see how much ash is under the basket. By #20 it'll be at least 35 lbs of RO burned.