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Roast duck on a school night. Crispy skin and nice and juicy inside. First time I have cooked a full duck so pleased with the results. Roti worked well. My dad seasoned it. Will need to know what he did. Sent from my iPhone using Tapatalk

WUSS! No backing out now, Bruce!

Oh my. Have we been delinquent in our cultural cross-pollination? You gave us Vegemite. Thank you. We give you Atomic Buffalo Turds. ABT’s. Cut jalapeños in half lengthwise, leaving the stem end intact. Scoop out the seeds and membrane to create a canoe. Stuff the canoe with whatever you like, but the Classic is a mixture of cream cheese, grated cheddar, and the rub of your choice. Wrap each turd with a strip of bacon. Smoke at 225-230 for 2’ish hours. In the Vegemite, ABT exchange, you definitely got the better end of the deal.

Love to hear it.. Still have not given up.. I've finally got the shipping company to agree to survey my factory to get an exemption.. Hope but still no light at the end of the tunnel..

We buy a lot of bulk meat at Sam's/CostCo/BJ's and portion them out into vacuum bags and freeze them for use later. Never had enough room in the refrigerator freezer, so we purchased a 7 cubic foot chest freezer. Every time there was a sale, I would buy more meat and stick it in the freezer. After a while, that freezer was stuffed full of every kind of meat available and we had no idea what was in there and where it was. So Mr. Bright Idea bought a white board and mounted it above the freezer and started writing down everything that went into the freezer and erasing what came out. That worked for about a month until I found out that not everyone in the household was following the rules (the names will not be revealed to protect me). Not to be swayed from my mission to know exactly what and where everything was in the freezer..........I divided the freezer into sections, got a clipboard & wrote everything down....................then LOCKED the freezer and hid the key. I'll fix those derelict freezer raiders!!!!!!! My locked freezer and hand written lists worked great all winter..................until this spring when I couldn't find something I was specifically looking for a recipe. WTH?????? So I did what any self respecting communist freezer dictator would do, took a total inventory of the freezer. Much to my dismay.........there were many discrepancies. WTH x 2?? I marched upstairs and confronted the other members of the household. When they stopped laughing & giggling....I was informed that they found the extra key to the freezer and were messing with me most of the winter. They couldn't believe it took me so long to figure it out. I threw away the lists yesterday!!!!!! Back to freezer diving!

FWIW - I'm in the Guru camp (DigiQ-II). Owned mine for many years and the only issue I've had is to replace a burned out probe.

@tekobo Now that's a blue steak, even by my standards! Next time do the double experiment and sous vide first. I think you'll be amazed at the results. Nice looking duck, Tangles!

Yes what they said! Great tasty looking duck nice cook

Vegemite ABT’s...where’s @Bruce Pearson? Maybe we can get him to try this for us before we ruin our children’s lives.

Tasty brisket,Tangles.

Looking good tangles Outback kamado Bar and Grill

Wow indeed. That duck looks great @Tangles. I am imagining my teeth breaking through the crisp skin and then chewing the nice moist meat beneath. Ooh, yum!

Wow, Tangles, your duck looks wonderful, just look at that gorgeous colour.

Handsome and he is paying strict attention.

Absolutely beautiful.

I feel like a grown up now. I finally got to do a reverse sear. Not totally sure it was necessary, given my lunch friend and I both like our steaks blue. She was worried I would overcook them but I was worried by her requirement that the meat shouldn't be cold in the middle. Sous vide would have solved that problem but I went for one experiment at a time and just did it all on the KK. Turned out just fine.

A friend came round a couple of days ago. He is a tidy freak and took his mother down to our freezer room to show her my inventory system. He pointed out that the label that says "CAT CHICKEN & PHEASANT" might lead one to think that I eat my cats. For the record: we feed our cats (at least the two that are interested) a raw meat diet. This is where we store their packs of chicken and pheasant. Cat may well be tasty but my Bengals are not for the pot. Gratuitous cute kitty picture follows. Here is Sinbad. He is not from California. And he does not like kale.

My general thoughts are pick one (dome or grate) and stick to using that. I only cook by dome temperature and haven't used a grate probe in the last couple of years. I have Thermoworks Smoke probes installed in my domes where the analog thermometer would go. I only did that because I'm lazy and don't want to get up and walk to the KK's to check temperature. Once you learn how your kamado behaves using either grate or dome temperature than it really doesn't matter which one you choose as long as you stick with what you know.

Wow take my money lol. Outback kamado Bar and Grill

I made some steam buns and pork belly with a Chinese bbq sauce a few days back, I’ll definitely Be making this one again!

Meathead’s Schmancy Hot Smoked Salmon smoked with Alder on the BB32. Trying out the new Gameboy...errr...Maverick for its first cook. Worked fantastically well. Easy peasy 3 probe cook. Signal everywhere. Can turn on/off alarms on every channel. I really like this thing.

Your hypothesis makes a lot of sense to me. It all comes down to steam, as it condenses on the dough, being a far more rapid and effective form of heat transfer to that dough than dry air, even if that air is at a higher temp. My quick (and possibly inaccurate) calculation says that water at 212F is about 200 times more thermally conductive than dry air at 400F. A quick burst of energy to the surface, followed by a longer evaporation of that moisture which keeps the crust cool (evaporative cooling) until fully evaporated. That residual steam I see venting minutes later is more likely to be that evaporating from the surface of the bread than from the pan itself. Not a physicist, but did happen to survive a Ph.D. in Aerospace Engineering and used to work in the rocket motor industry. Fun Fact: 30% of the mass flow inside the space shuttle solid rocket motors is actually molten liquid! Imagine that impacting a dough ball (or not...).

Sounds fab. Good brisket is so tasty!

The brisket turned out awesome. It has a nice bark and was so juicy. I didn’t take many snaps and it got eaten quickly. So some terrible pictures follow Some lessons learnt... I got a whole packer. The flat on the end although still juicy was dryer than the other side. I used a pizza tray as a deflector. Normally I use foil. Next time: -put in drip pan. At 1:30am in morning I forgot. I had dripping leak through the gas port and bottom vents. - I would put foil underneath at the two ends especially at the flat end. That would help with keeping it more moist. Or even put a foil boat on the flat All in all it was really really good and I was happy with ir. The family loved it. Was very moist and beautiful Smokey flavour. I had a nice smoke ring too. I did have a little leftover which will be used to make pies. Sent from my iPhone using Tapatalk

Part of my intro into Kamado style cooking (back on the old POSK forum), was ABTs and the Baconator (aka Fatty). I was hooked and never looked back. Two styles of ABTs - vertical (core out the pepper from the top and leave whole) and horizontal (boat - cut in half lenghtwise and seed. Each has their place depending the filling you're using. The down side of vertical is that you need the special rack to hold them upright.

Well, an ABT is an "Atomic Buffalo Turd"... I'm sorry I had to type that out, but it is what it is... It's a Jalapeño that is cut in half, usually stuffed with a cream cheese mixture and then wrapped in bacon and smoked.... Dennis mentioned adding the champagne grapes to the filling for a little burst of sweetness. I have done mine with a bit of mango preserves for that sweetness before, but seems that the champagne grape will actually burst and pop as eaten... anyway, I was a bit overwhelmed with talking with Dennis and actually making a call I thought about doing a million times over for the past year or more.... so I might not have all the details right. But I know if we asked him, he would fill us in. We'll look forward to hearing what direction you decided to go when you pull the trigger.

I recently went through this dilemma myself. I called and talked it through with Dennis, and landed where I thought I would. I prefer the look and function of the hi-cap lid more and also the increased direct grilling area achieved with the grill shaped instead of round firebox and charcoal basket. Between that and the difference in price, I easily landed on the 21. Now, that said, there are some advantages to the round firebox and charcoal basket as well, since you can clock your basket splitter however you like depending on what you're doing (rotisserie you probably want coals banked front to back instead of side to side, for a direct sear you may want to be clocked at an angle depending on which hand you wield your tongs in, etc). I think the answer all of us can agree on is to give Dennis a call sometime and talk through what your personal cooking style is to see if you can determine which one is going to fit you best. You won't regret that you did - and you definitely won't feel pressured into making any sort of decision or purchase commitment. And you might walk away with some sort of idea for a cook you never dreamed of. If I ever see champagne grapes anywhere, I can guarantee you I am going to swoop them up and make up the most amazing and whimsically splendid batch of ABT's there ever was to be had in all of Wyoming after Dennis shared with me how he does them.