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The reality is - - - any excuse to play with the Konro is good enough for me and this was a really tasty excuse. (sorry for the sort of crappy pictures) I took left over prime grade PR (from Christmas) and cubed it up.  I marinated it in A1 Steak Sauce for about an hour then loaded up on my awesome 1/4 turn skewers along with some sweet pepper pieces.   I had the Konro grill running hot so they only got 60 seconds per 1/4 turn. That gave them a little extra crust and warmed them up without cooking them too much. As leftovers these were really tasty and done just md. That my friends is how you do leftovers - and as a bonus I got to play with the Konro. 

Nice kebabs and even better product placement! Thanks both - @ckreef and @Tyrus - for helping me break my new year's resolution not to buy any more STUFF. Two packs of the skewers are on their way to me courtesy of quirky in the UK. Added bonus - I found a good late Christmas present for my friend's son. All good. New year's resolutions can wait until the new year.

I think that's it - those who ordered the Block during the Kickstarter got the the offer two Meater+'s. My Meater Block has served me well since I got it a couple months ago, I'm glad I didn't take them up on the offer.

All cool. My expectation is that we are at the back of the queue for the block. I didn't want to swap for the MEATER + and so I have not pestered my brother at all. It is a gift after all is said and done. Here's hoping for a birthday surprise in February or, failing that, a Christmas 2019 surprise.

For Christmas I did a Rotisserie PR using @keeperovdeflame's method. 250* with no sear. Turned out fantastic and still had a nice crust even without a sear. I started with a small bone in USDA Prime Grade rib roast that had the bones partially cut off and tied back on. It's always a bit scarey cooking a really expensive cut of meat especially when trying a new method but I trust keepers advice so I carried on with the plan.  I tied it with a couple more strings mainly to get it a more uniform shape. I used A1 Thick and Zesty steak sauce as a binder then rubbed it down.   Here it is loaded into the rotisserie basket. You can see the Meater + probe sticking out of the roast.  Happily spinning away in the 19" KK at 250*. This was the lowest temp I've ever run the rotisserie. You can see my semi indirect sizzle diffuser down below the roast. The Meater + worked really well. This was the exact application that drove me to fund the kickstarter. Once it goes for a while the time remaining algorithm was spot on. This allowed for really easy timing of when to put the side dishes on. Did a few side dishes on the Primo Oval Jr and 16" KK. Yup everyone needs more than one kamado. Not the best money shot but it came out perfect and tasted fantastic. This will be my goto method for PR going forward. Thank you keeper for excellent advice. 

Just for grins, went online to check the price of a MEATER + to compare to Aussie's price and guess what? There's a competitor already - The Meat Stick. AND, they added on a WiFi extender to match the MEATER +'s range! I do see one difference is in the probe charger, theirs uses a USB cord and not a AA battery, but the extender uses 2 AA batteries. https://www.amazon.com/dp/B07H9T4D5T That didn't take long for a copycat to show up. One guess as to where they're made (hmmm, maybe the same factory as where MEATER was made??) https://themeatstick.com/

NIce cook. May have to make one of those Konro's this spring if I can come up with a feasible design that works and use up some of the refractory pieces I have stored. Anyhow the Skewers are from a manufacturer called Quirky at www.quirky.com. My wife found them for $4.00 somewhere, I don't think that'll happen again. Still sitting in the package, I can see why they are best used on a Konro. A quick and easy clean meal, and it looks nice ta boot. Sorry to add that the site was an invention site you could buy at however my searches turned up lame. Best

You’re right to start earlier, particularly with coco char. I love the stuff, but it’s a bit slower to catch. The lower vents can be a bit confusing, but with what you’re looking for, no problem. You can either open the half moon vent by about 1/4 open, or the other vent largest hole open, no need to pull the vent out at all. The real key to temp control here is the top vent. When you first light your fire, open the top vent a couple of turns to let your fire establish. Once you get to 250° ish, you can either close a bit at a time as temp increases, or set at about 1/2 open. Regardless, at these higher temps, +/-25° really doesn’t matter, just use your top vent to adjust temps, leave the bottom alone I’ve found that most temps can be achieved and maintained by mostly using the top vent...it’s a bit less confusing when you take the bottom out of the equation for the most part.

Top vent 1/2 turn with lower left dial at 15 degrees works for me. You may want to start more open than that to get things going, then dial in when within 50F or so of your target.

Looks delish mate hope you and Susan had a great Christmas Outback Kamado Bar and Grill

It's all good. That was a random pic I found on the net .looks like a custom made job Outback Kamado Bar and Grill

Now I understand. What a great idea. Kiwi Muz

I too was a little leary about the crust running that low of a temperature. Keeperovdeflame is a long time member of Guru and a great cook. I took his advice and it turned out really good. The time remaining was awesome. I had the other two kamados cruzin along at the needed temp. When time remaining got to where I needed on went the sides. When the PR was done and while it was resting I pulled the sides and put them on the table. Everything done perfectly at the same time. I agree the timing of getting everything done at the same time is the hardest part and this made it fool proof. It almost felt like I was cheating, almost - LOL.

Hang in there, tekobo. I'm surprised that they didn't make your brother the same offer that they made Charles about his Block - allowed to take earlier delivery of 2 MEATER + units instead?? But, since your brother ordered yours after the Kickstarter campaign, he (i.e., you) are at the back of the queue on deliveries of the Block, since the Kickstarter folks come first.

Sorry Aussie, didn't mean to distract. I was merely piggybacking off Toney's comment. Seriously though, who wouldn't love to be in your position having a great meal by the beach. You lucky dog. The Smoky Poet, couldn't find that little cooker on line..a nice traveling companion for the beach, much better than the one I have. Pray tell any more info

That looks really good Charles. I too like the "time remaining" feature and have taken to using the MEATER even when I am using the IDK oven. Range not great but I use a second phone to overcome that. True story: over the holidays I received one too many emails from the MEATER folk telling me how fast they could dispatch a range extended MEATER + in time for Christmas. I could feel myself starting to foam at the mouth, angry about the fact that they still have not delivered the MEATER block that my brother ordered for me as a surprise LAST Christmas. Made me smile to think I had contracted @ckreef's fury at the way this company sets its priorities. Oh well, you're happy now and I am sure I too will be...eventually.