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As the song goes, "Keep on rockin' in the free world!" The morning showers gave way to afternoon sun, so Game On for grilling dinner! Moroccan chicken with couscous. Chicken breasts rubbed with green Harissa and za'atar, direct, over cherry wood, 325F. Plated with couscous with green onions, parsley, roasted garlic and toasted pine nuts. Tahini sauce. Side spinach salad.

Hope everyone is ok . W.A has just inforced a total border shut down .along with the interstate restrictions .the majority of our infections which currently stand in W.A is 400 people the majority is from travellers . Which makes us an island within a island. Our major task at the momment is cruise ships they are rocking up from everywhere. But they are people that need help and that's what normal people do help those in need Sent from my SM-T835 using Tapatalk

Last night's dinner was chicken adobo with fried rice. Chicken thighs with Badia Adobo seasoning, direct, apple wood chunk. Initially @ 325F, then flipped to skin side down and cranked up to 400F to get nice crispy skin. I think I nailed it! Plated with the fried rice, which I did in my paella pan and got a bit of nice crust. The sauce is coconut cream, tamari, sugar, rice vinegar, chicken stock and a LOT of garlic. I liked it!

A little late, but here is a just finished shot of my St. Patrick's Day baby back ribs. Duck fat and dry rub plus hickory chunks. They came out quite tasty, although no plated or cut shots exist.

Well, I forgot to take any "before" shots, but here are two "after" shots of my side tables after one coat each of Boos Oil and Boos Board Cream, each allowed to soak in 24 hours then any excess wiped off. Thanks for the tip, Jon B.

Getting excited, got confirmation it will be delivered April 9th. Delivery should be easy, can back right up to my patio from the back alley of my house. Can now finish off the the rest with the KK in place. Was able to get KJ Block box on sale from Costco online. Has anyone use the Coco BBQ coconut charcoal? Pricier than what Dennis offers bit only option till his arrives.

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Correct Mac, those multiple cooks look great tony. I think everyone is going into lock down while tony is coming out of hibernation. Sent from my iPhone using Tapatalk

Tony, you sure are on a cooking streak, a winning streak at that.

Welcome @Mayor! You're going to love cooking on your KK and friends and family will love you cooking on it. ckreef did an in-depth charcoal comparison. Take a look at his research and see what brands are available in your area.

Welcome to the Obsession! You're going to be amazed by not only the look of and the build quality of this piece of art, but you're about to up your game on the food that comes off of it! To your questions: 1) Beside cocochar and coffee wood charcoal from Dennis, I typically use Fogo or Rockwood, as both are locally available. The Kamado Joe Block box charcoal is pretty good too and someone just posted they are having a sale. As noted - do NOT buy Cowboy under any circumstances - horrible, scrap wood that burns up quickly. It's a cheap charcoal in all respects! If you're not familiar with it, there's a good website/database of charcoal reviews called "The Naked Whiz." http://www.nakedwhiz.com/lump.htm 2) I've had a BBQ Guru going back to my older kamado. I like the security blanket aspect of it on the longer cooks (over 4 hours). Is it an essential - no, but a very good "nice to have." 3) If you're thinking about other gadgets, consider a MEATER+ wireless thermometer for your rotisserie cooks. https://meater.com/ If not too late, you should add as many boxes of cocochar and coffee wood to your pallet as will fit. This will be the cheapest price you'll ever pay for it because the shipping is already a sunk cost.

This could have been a KK bake and one day it will. Testing out slight improvements on my 15% fresh ground whole wheat bread that I use mainly for toast. It looking and tasting good to me. It is a 2 day process and this loaf was baked about 7:30 AM. Did the final fermentation in the cold room which runs about 55 F. It was in there for around 10 hours. Baked at 450F for 38 mins. right from the cold room. Down the centre of the loaf I spread about a good 2 inch strip with some of the bran that was sifted out of the flour, the rest went into my smoothie along with my fresh turmeric. Make no mistake fresh turmeric does have flavour, lots of it. The crumb.

I finally splurged at my wife's request on a Big Bad 32" with the rotisserie, pizza stone, double drip pan, and cold smoker. Been reading through the forums and learned about the quality and passion for the KK's. This will be my first kamado grill, why waste money on the inferiors. A few questions as I prepare for the arrival of the beast. 1) Preferred fuel outside of cocochar and coffeechar, they have not yet arrived in the US. 2) Is BBG Guru necessary given how efficient the KK's are? 3) Any other tips are appreciated.

I purchased a KK that may be 10 years old. The outside finish is weathered and dull and I would like to bring back the shiny, bright look that it deserves. I have not found this addressed in the forum and would appreciate your input on how to get this done. Thank you!! Eric Sent from my iPhone using Tapatalk

Others will have their own opinions and procedures, but here is what I would do. First, wash the exterior with soap and water to get the surface dirt off, then dry. Second I would use Zep Fast 505 to clean the grease and stubborn dirt from the exterior. You can also use a Mr. Clean Magic Eraser with the Zep for the stubborn areas. Third, rinse and dry to remove excess Zep (or whatever your chosen cleaner is). Fourth, now the surface is clean, carefully check all the grout joints to be sure they are intact and regrout if needed. You can obtain grout from the KK website, if you didn’t get any from the original owner. Finallly, I use Meguiar’s Ultimate Quik Wax to give a final shine to the tiles and stainless steel. I should add, all the above have been recommended in various Forum threads over the years.

Tony wow great tasty and great looking cooks, makes my mouth water!

Bard I’m sure you have planned your approach to rejuvenating these side tables and this approach may now not be for you. I have spoken to the manufacturer of Organoil and seen the finish they can achieve when the oil is burnished in- wet sanded. I’d never heard of this before and the manufacturer sent me these instruction sheets I’m not sure what product you have decided on. This manufacturer say you can burnish all their oils in. All natural products, basically combinations of Tung oil, linseed oil and citrus oils, plus some oxidants. I’m sure you will have similar products over there. This burnished finish looked like glass, without the surface depth. I’ll be trying this on some of my timber and will post results. Here is my sample piece. Only hand polished wet danish oil with a rag for a few minutes Sent from my iPhone using Tapatalk

Great cooks tony Sent from my SM-T835 using Tapatalk

Thanks, Basher, but making my bread at 15% is like doing a paint by numbers art work, except it does tasty very good, sour but not too sour.

Tony, you sure did nail that dinner, it looks soooooo delicious, great colour too.

Will do. I was going to do them tomorrow but it looks like the weather is bad Thursday-Friday so , since I want to do the sanding outside, will probably post sometime later this summer.

You and your wife are going to enjoy the food that comes on your KK. It will be awesome and the KK will look awesome too.

I wanted a kamado for some time now, and refused to go with cheaper ones. Told the wife I didn't want to spend the money on a good kamado so will wait and save. Took a new job allowing her to quit her job. I honestly think she got tired of me saying how much I wanted a KK but didn't want to spend the $$$ said buy it and stop talking. I did get the basket splitter, forget to mention that. Plan on doing quite a few low n slows, so will get the BBQ Guru to make life easy. Look forward to tastier food than what I got on my weber kettle.

welcome ! you'll have fun getting to know it. my 2 cents. charcoal: low-n-slows = Dennis's extruded. / day-to-day = fogo. BBQ guru = for low-n-slows i use a maverick for internal monitoring on things like hot-n-fast brisket.

Welcome aboard. Will answer your questions, but first explain that first statement: "at my wife's request." No comprendo. Most of us beg, manipulate, and end up in decades of servitude to get our first KK. What means: "at my wife's request?" 1) Any lump will do, but some brands are better than others. Some use Rockwood (I don't like it, but others do). Many use Fogo -- great stuff. Stay away from super-cheap lumps like "Cowboy". Royal Oak is passable. 2) No. I have one and use it only for overnight cooks just as insurance 3) Did you get a basket splitter? If not, add that to your order ASAP. One of the great strengths of the 32 is how perfect it is for 2 zone grilling. The splitter is a must have for this.

@jonj My uncle used the two step process on the teak bowl he made and it turned out great. Please let us know how it turns for you.

I did not know about the first step oil procedure when I used the Boos cream on my side shelves. Read about it later, when I bought some for my Uncle who was making a nice wood bowl. I did rub in 3 applications of the "cream" until the wood stopped absorbing the coatings. I'm confident that the "cream" penetrated deep into wood....which I believe is the feature of using the oil first. I treated my shelves when the teak was new and it still had plenty of natural oil. @BARDSLJR may want to consider using the oil first, if he goes the Boos route.

Fish night! King Salmon cold smoked with KK coffee chunks for 1 hr then indirect cook while preparing to sear tuna. Sides include sweet potatoes and stir fry cabbage.

Things are looking better .im still at work for another 2 weeks . https://www.sbs.com.au/news/government-announces-1-500-a-fortnight-wage-subsidy-to-keep-australians-in-jobs-during-coronavirus-shutdown Sent from my SM-T835 using Tapatalk

@Troble Welcome! As a former San Diegan I understand how lucky you are. Phil's BBQ has nothing on what your KK can do. I would love for you to have your wife share a Peruvian Chicken recipe. Here is what I did with my back yard.

Re: Monterey Bay Area, California Here you go.

Thanks everyone. Being in lockdown just means more opportunity to cook, so you might as well make the most of it. Unfortunately my streak is probably going to end, as we're supposed to get rain late this afternoon into early evening and again tomorrow, so I'll be cooking indoors most likely. Bummed because I had picked up some nice country style pork ribs that I was looking forward to doing for dinner tonight. Guess they'll have to wait until the rains stop. 😪