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Seared some halibut steaks; served with polenta, roasted brussel sprouts, and a dijon cream sauce. And of course, a nightcap

Thought it was a good day for a sandwich. My only clean grill ready today was the Primo so I banked it to one side and seared the criitters, and then added em to the sauce. Once simmered for an hour, onto a cheesy bun and toasted for a destination in front of the TV. The sandwich pic isn't very complimentary but I swallowed them both and the extra plain hamburg went to the pooches.

New Rear Warming Grate that sits on the main level to set food on while grilling. Tig welded 3/8" 304 Stainless of course In KK webstore $118 URL:23-ultimate-main-rear-warming-grate

After a delay because of this..... We are ready to proceed...let there be water.... In the meantime in a container somewhere on the Atlantic....bottom right, doesn't it say Komodo Kamado? Here comes the Tiles... Making Progress... At the moment we are progressing as planned....keeping my fingers crossed...more to come

Sure beats Subway

Mrs skreef was drooling. She's ready to give a quad a try. We move to Australia....... She's out on the road....... I'm over at Aussie's poping a local brew and cooking on the KK

I think they should be illegal in Australia also. Unless you’re full of broccoli headed for the dump LOL

How can I take it seriously? Even my best work turns into poop the next day."—Chef Mario Batali

At last! My konro grill arrived on Friday. It took me by surprise as I'd been sent some tracking data for UPS that didn't work and, by the time I got around to checking it out with the seller, the DHL man was at my door with an enormous, heavy box. Why was it so big? Well that is @Syzygies's fault. He was the one who turned me on to binchotan charcoal. Long before my KK arrived I figured I couldn't afford the real deal and so I bought these binchotan briquettes for a fraction of the price. I never used them in the KK because they seemed like such a precious resource and I instead waited until I could buy a konro grill so I could use them in small amounts. When I came to order the grill from the US it turned out that both the grill and the binchotan were so much cheaper in the US that it was worth ordering both, even with the additional UK duty and tax. Hence my super heavy delivery yesterday. Here are the beauties. Binchotan is notoriously difficult to light. I didn't have a chimney so I lit a fire in my KK21 and put the binchotan in there to get hot. Here are are the hot coals in my pristine konro grill My prawn stuffed chicken wings started to sizzle pretty much immediately. Yum!! I stood out in the cold, turning and basting every couple of minutes. I have to do something about my ODK arrangements. Nothing like @MacKenzie's custom set up!! Best of all, the KK came in very handy at the end of the cook. I was able to put the left over binchotan in the KK23, shut the lid and preserve these pieces for my next cook. I think binchotan actually works out to be very economical given it doesn't burn away very fast, is super hot and can be re-used. All good. Slightly wonky plated shot but very tasty nonetheless.

Outback Kamado Bar and Grill

That was the easier solution than to re-do your molds to eliminate the door opening. Still give folks the flexibility to retrofit if they ever want to.

Just keep dropping them new design bombs on us, Dennis! Back of the envelope guess says that it's 8 5/8" deep? UPDATE: Just ordered mine!

There it is! Love the half main on my 32. This brings that flexibility to the 23. Nice! I see some new accessories in my future.

Tyrus, it looks like it must have tasted great.

Tasty looking sandwich.

That looks great

I'd like to see them back-up.:)

Really delicious looking meal

Looks good Steve. That's a nice drop as well Outback Kamado Bar and Grill

So is driving on that side of the road!!!!!!!!

LOL - I was talking about the broccoli

78° today - nuf said

@Aussie Ora Your video reminded me of this scene................................

Burger Time again look out .Got some burger mince from raymond my local butcher decided to up the ante and give it some of this..I then made a juicy Lucy no pics but topped off with this..on they go my CI disk fits perfect on the ash basket..there was cheese..and a toasted brioche bun.. And a burger.. Beets and all lol Outback Kamado Bar and Grill

Brisket and ribs. Super windy but the KK held temp like a champ overnight and through the day. On about midnight Ready to wrap this morning Added some ribs. I cut the racks in half so I get twice as many edges - my favorite Moved the KK to the corner of the deck so it wasn’t taking quite such a direct hit from the wind. Brisket was probably my best to date - especially for only a flat (couldn’t find a decent packer)

Looks great

Ooooh. Sounds exciting. Here we just have 8 coming for pre-Super Bowl brisket and I will be surprised if more than 3 of us last the distance to 3 am. Brisket had a nice wobble when it came off the KK. Now sitting, waiting for its moment, wrapped in butcher paper. No Pats hating going on here @Tyrus, just some good old California love. Hoping you will take on my bet as I am running low on rub here.

Tri tip. Gave it some rub..on it goes..almost ready for a rest. .after the rest..sear time..ready to carve..Looking good..and plated.. Outback Kamado Bar and Grill

Heavy winds and rain expected, sun showers as I worked. Brisket tonight rain or shine, so I finally set up a tarp for my KK. I should have done this long ago.

Hi, I'm new to this group and just took delivery of my new Bronze 22 inch Hi-Cap. I'm located in Orange, CA and I'm waiting for the rain to stop so my contractor can finish my new bbq area. Attached are the plans. I can't wait to share more once it's done and get some cooking tips from you guys. Steve

Friends don't let friends equate Fogo with their house brand bags, then believe reviews that Rockwood is better. Fogo carries many charcoals, all with a cleaner flavor than Rockwood or Lazzari. In ascending order: Lazzari Hardwood Lump - meh, and half the bag is useless crumbs Rockwood - better, inferior to any Fogo charcoal, "dirtier" taste Fogo Cuban Marabu - hint of swimming pool but cleaner taste than Rockwood Fogo Super Premium - a favorite, large lumps don't bother me Fogo Argentinian Quebracho - my favorite Fogo Komodo Kamado Coffee Lump - best lump ever, not available The KK coffee convinced me that charcoal could be transcendent, worth any price, life is too short to compromise. Then I couldn't get more. Fogo is the only supplier that can approximate the same thrill for me. Get a basket splitter, to conserve on fuel, the splitter will pay for itself. Grilled fish with Moroccan red charmoula is spectacular over good charcoal. I order Fogo charcoal directly from Fogo. Free shipping, and it comes quickly.

Pequod, Tony B, tekobo - Thanks!! Cool, this is great feedback. I think I will probably go with the 32. As I am not getting rid of the egg, I think that'll be my 2nd Kamado for now. I can get a 2nd KK later when I'm not house poor. I think I will talk to Dennis before ordering. I am still about 30 to 60 days out. But I cannot wait! As to the question of what I do - I grill, I smoke, I do pizza. Chicken, fish, pork, beef, you name it. My setup right now is that I have a large BGE and I have a Weber Genesis II E-210 that I sometimes use for things I don't want as much fire flavor on - I don't use it much but it can be handy. My wife would rather use gas b/c she hates fooling with lighting the Kamados. she doesn't understand how easy it is with a looftlighter but she really doesn't care. I have used the everliving heck out of my BGE and it has been OK. I am about to do my 3rd felt gasket replacement on it in 10 years. bout to put a new hinge on it and replace the notorious spring assisted one that always results in terrible alignment (overbite, underbite - hard to get the egg right) - at least it takes a while to get it aligned every time you have to replace the gaskets. I just want a perfect product. One that isn't quite so finicky and is extremely well made. I have learned a great deal cooking on my egg for almost 10 years now. I am looking forward to the best.

More binchotan cooking this weekend. Such a clean, pure burn. Here is the binchotan, brought up to operating temperature in the KK. New, safer transport mechanism - a cheap camping pot. Some super simple indoor cooking on the konro. Squid and sea bass. Cooking small quantities indoors in the winter is so convenient. And my carbon monoxide monitor sat by quietly, confirming that we were safe. And here is the remaining binchotan. Saved for the next cook by putting the lid on my camping pot. Binchotan is not cheap but it is good value, I promise!

We just posted the 3rd highest total snowfall for January on record here: over 21", which is 13 inches above normal! And, poof, it was almost all gone in 2 days this past weekend, when the temperature "skyrocketed" up to 45F and it rained.