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Hello everyone. It is amazing that the Komodo Kamado cooker can provide excellent meals every time. This was only my third cook on Big Momo, but by the compliments from everyone at the table, it would seem that I have done many cooks on it. I brined a non-basted bird and then injected a regular store basted bird with a creole butter mix. Then let both air dry in the fridge for awhile, then rubbed with a mix of butter and herbs on both birds. Also put apples, oranges, and some onion in the cavity. I first set them up to smoke at 230 for an hour, then I raised the heat to 325 for the duration of the cook. They both finished within 2 degrees of each other. The brined bird was the better of the two with a little more smoke flavor, but the other was a little more moist maybe due to the injection. Those were two terrific birds and even the gravy from the drippings had a nice touch of the smokey flavor in it. Everyone at the table left fat and happy and all said multiple times that that may have been their best thanksgiving meal to date. My hat is off to you Dennis for creating an excellent cooking vessel that helps an average guy like me turn out excellent meals for my family and friends. Thank you, Car Doc

Hey everyone, I’m in Bali at present and yesterday I went over to Dennis’ place as he was kind enough to have the rotisserie kit sent over for me to pickup. Flying back to Perth tomorrow and looking forward to trying the new toy out. I’ll start off with a typical spit roasted chicken, but I’m looking for inspiration on other things to cook in the rotisserie. Anyone got any good recipes / suggestions? Sent from my iPhone using Tapatalk

That plate of delicious looking food makes me hungry and I just finished eating a big meal an hour ago.

That is a beautiful cooker. The side tables look really nice on it. I have only done three cooks on my new KK, and it is true; even if your food may not be picture perfect, the taste and the quality of the food will make up for it.

OK Layout with adequate space, 275 degrees to overcome stall more quickly. To wrap or not to wrap... very Kanye Mets Shakespeare don’t you think!

Grilled some sausages on the KK for some added flavour. That is leftover salad, how sad is that.

Got myself some nice hanger steaks. . . Gave them some black cow. .done the quick sear cook best way for this cut. . Ready to go nice and juicy. . Plated with saute mushrooms and bacon with a serve of salad . Outback Kamado Bar and Grill

Went to a local BBQ event yesterday .So happend it was my birthday .a lot of great low n slow meats to eat .then came out the apple pie moonshine. Wow ....... Was great night Outback Kamado Bar and Grill

New pics added the burner to pre heat E6869CF7-BEDA-4E27-AFFA-E96AB6102C7D.MOV

Thanks everyone, some great ideas there for sure! I had a look at Dennis’s 42 and beautiful teak cabinet when I was there yesterday, both of them absolutely awesome. I was surprised at how much bigger the 42 looks compared to the 32. Sent from my iPhone using Tapatalk

I've been wondering about the service end of your story @Lannoos. Will you be anywhere near your KKs when it comes to serving and how much capacity do you have for sous vide on site on the day? I was thinking that brisket is great when sliced fresh and wondered whether you could time it so you had the briskets from your final cook resting in a cooler warm and ready to cut up at the party venue. Meanwhile, the briskets you cooked earlier could potentially be heated up at low temp in your KK and transported over to the venue for a second and third round of service? Just a thought...

Alimac, those two great suggestions should keep you busy for a while, I'll be watching for those rotisserie cook pixs.

Get onto a nice rump cap and have a go at a Picanha, so easy and a crowd favourite

Thanks mate that sounds awesome, I’ve got a flat basket already so just need to grab some pork belly now Sent from my iPhone using Tapatalk

Awesome ,get the flat basket from bbq galore and do some pork belly Outback Kamado Bar and Grill

Wow they look awesome mate! Where did you get the robins island from? Sent from my iPhone using Tapatalk

I like the pre cook layout suggestion, I’d put as many on as you can without touching each other. I wouldn’t wrap, it’s enough work to do one... I like 275°, the timing is more consistent because the stall is way less pronounced. Sent from my iPad using Tapatalk

Looks absolutely delicious. I'm also enjoying your instagram pics.

After 16 hours, a meateor! This was marinated in Gojuchang for over 24 hours before hitting the smoke. Will be pulled and tossed with Stephen Raichlen’s Korean BBQ sauce and served with kimchi on a bun later today. Saw someone (don’t remember who) had trouble with running out of fuel on a long cook. Here’s my half basket after running 18 hours on coco char. Could have easily done 24. And the temps were sub freezing overnight as well.

Would love to help you with your "wine problem." I'm sure that the '89 Lynch-Bages was amazing.

Beef tenderloin looks absolutely perfect. I'm sure some of us could help you out with the wines.

Looks very tasty nice cook

An easy day thanks to leftover lasagna meat sauce.

Yeah I just used the main grate and half with the drip pan under. Being new I left the other half open in case I needed to add coals or smoke more easily. However as has been said so many times on this forum no fire maintenance was needed lol thanks for the feedback all! Me and some friends are doing a turkey drive this weekend and I’m bringing more ribs to the service event to share with the volunteers! happy holidays all and to all you veterans thank you for your service!

Cheers tekobo they definitely we're. And by the way I tried some of your suya rub on my finger was thinking about using that. Gee Whiz almost put a hole in my tounge. Lol Outback Kamado Bar and Grill

Talk about a down under cook, lovely.:)

What a beautiful char you got on those steaks Aussie. I bet they were delicious.