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Cooked 4 pizzas today and was able to experiment: First 2 pizzas were cooked on steel that was directly on top of pizza stone, that was directly above the heat side of the KK. They cooked “ok”, but crust base was not improved from prior cooks that were directly on pizza stone. I admit that I might have not been 100% heat soaked at that stage. Second 2 pizzas were cooked on steel that was indirect heat (see photo) and without pizza stone beneath steel. The crust on these was very good. Did not have to do anything other than wait 9ish minutes for cook. I believe heat soak was also fully accomplished at this point also, at about 550. Sent from my iPhone using Tapatalk

Nice Troble, Here is last nights meal. Seared on one side to caramelise the fat, then sliced. Plated, couldn’t finish the whole steak it was sooooo rich. And this is the agrodolce. Sent from my iPhone using Tapatalk

Pulled at 200 F, rest for 1 hour IMG_8468.MP4

Getting close Sent from my SM-T835 using Tapatalk

Looking good time to ark the bark. ... Sent from my SM-T835 using Tapatalk

Super hot out today so that calls for some fresh seafood. Bluefin tuna with a dollop of siracha above soy sauce, Japanese yellowtail with jalapeño and soy/lemon sauce. Peruvian ceviche with aji amarillo Leche de Tigre

I’ve been counting the days till my cocochar arrived. I finally got it on Thursday (7-9-2020). So I decided to cook an 11lbs whole brisket. I’m totally impressed with it. There’s was a lot left over after a 10 hour cook and very little ash. I was kinda bummed at first because it took an entire 11lbs box to fill my charcoal basket. I thought I would burn through it all with this brisket cook. I’m glad to say that the 11 lbs of cocochar should be enough for at least 3 more cooks before it’s totally gone. If u haven’t tried cocochar u definitely should.

Thanks to Tony, I've tried these a few times and they never fail. Today's attempt: Super delicious with good bread to mop up the juices Lessons learned: resting the shells in salt is a great way to keep them stable in the cooker and in transit to the table. Next time I will cook them on the high grate so that they get more of the heat from the dome to crisp up the cheese.

Got myself a collar butt and marinated it with some plum sauce and juice ,overnight. .. Gave it a pat down with paper towel..and injected it with some apple sauce ,brown sugar ,bourbon and some juice..then gave it one of my blended rubs pecan and get your piggy with it .lol..on it goes over jam wood can't wait.. Sent from my SM-T835 using Tapatalk

The big joint in the picture above went into the dry ager on 19 May. We took it out to eat on Thursday 9 July. Friends said it was the best steak they had ever eaten. We followed the cooking method used by Casa Julian in Tolosa. First broke the meat out of the fat and cut into steaks. Salted heavily on one side and cooked for about ten minutes Turned over and salted the other side after I took this photo. As you can see, the fat tray at the front was full by the time I had cooked both sides for a total of about 25 minutes. I ended up shifting the coals to the right to cook the third cow chop. Here is it cooked And this is the only picture of it cut. We were all too busy eating to take photos. No resting time at all and juices held perfectly in the matrix of meat. Yum.

Pizza night

Pizza night tonight! Made the “I woke up late, but want pizza tonight” dough from The Elements of pizza book. Not a bad result, not as good as the 24-48hr doughs, but very passable for a dough that took 7 hours, start to finish! Sent from my iPhone using Tapatalk

Found some beef back ribs at the CostCo, new to me soooo.... Sous vide @ 141F for 30 hours and here they are- Now to make them a little more appealing. Just like magic. Plated.

Mojo chicken - this was really good.

Late to my own party - LOL Now that I see the last few posts, I want one of those fancy plates.

Great colouring including the smoke ring.

Looks great. I LOVE collar for pulled pork...

We just had this book delivered. We are very excited to begin learning from it

1. Everything I’ve been reading is you may want to block the indirect heat to the steel as it can get hot very quickly and scorch the bottom of the pizza. My steel comes in on Tuesday. 😊 2. I think you would so that heat rolls over the top and radiates back down onto the pizza in as uniform a manner as you can achieve. The steels were designed to produce brick oven crust in a residential oven. In this way, I bet you can just setup the stone on the indirect side and use the KK like an oven, but I think I’d want the heat radiated down evenly. I feel placement in the center best achieves this, but I don’t know a damn thing about thermodynamics. 😄

Yum great use of realestate. Sent from my SM-T835 using Tapatalk

Outstanding Tekobo. Sent from my iPhone using Tapatalk

Oh my gosh, I want one! I was just exchanging emails yesterday and today with another member about the retrofit bolt-on smoker attachment. I’ll have to see if Dennis will make one of these brackets for me when I order the retro port and straight smoker tube.

Slick as a whistle.

It looks delicious, love the colour you have on it.

My old post higher up in this thread illustrates the "problem" that I had. I wanted to be able to slide the hot/cold smoker off the KK without having to undo the bolts. I came to the conclusion that was not possible. Until now. Dear Dennis came to my (our) rescue and sent me the new parts on the left in the photo below. I replaced the part on my hot/cold smoker and now have this really elegant solution. IMG_7693.mov I love @DennisLinkletter

Interesting line up. I'm biased but the KK looked prettiest and was the best value of the lot.

I have to correct the record. I was trying to use up odds and ends of my DizzyPig rubs, and I said I used half Dizzy Dust and half Jamaican Firewalk. Sorry, it was "Crossroads"- their "classic barbecue" and "Swamp Venom", one of their hotter rubs, made with cayenne, cumin, sage, african bird pepper, and more. I thought it worked great on the babyback ribs- added a little bit of extra kick that complemented the applewood smoke and natural sweetness of the pork perfectly.

Agrodolce tonight in the KK Along with 3 cheese potato and mushroom bake And some Wagyu striploin The agrodolce sauce has juice from 2 lemons, about 1 cup of over fermented Kambucha tea( strengthens to a vinegar) and about 2 tablespoons of bush honey. Sent from my iPhone using Tapatalk

Getting ready for my first Brisket 😅 8,5 kg US Wagyu Texas style, wish me luck

I'm pretty sure the results are much more due to the operator than the camera...

Oh wow that looks yummy.

Having examined the smoker properly I now know that my proposal, as set out above, was flawed. The tube that fits into the KK means you cannot "slip the smoker off" without undoing the bolts (see picture below). I am now more relaxed about all of this. I load the smoker with just the amount of pellets that I think I need, they burn out and I leave the smoker to cool before unbolting from the KK.

No, not Traeger! Everything they make is awesome! I saw it on Instagram!!!

Awesome write up CK i need to get one of these myself and get that extra port as well i will get around to ordering one of these days

1 & 2 - just experiment with your setup for the types of smoking you want to do and gauge it from there, is my best advice. 3 - I've never tried it, so I have zero experience with using natural convection with the smoker. 4 - just use my regular Kevlar gloves to take it out and replace the plug. I usually dump out the pellets into an old terracotta planter and put back into the KK to snuff them out. 5 - see #4. Sounds like you're well on your way with this new toy!

First, a big thank you to @ckreef for initiating this post. The pictures at the start of the post made it very easy for me to assemble my new hot/cold smoker this afternoon. It didn't take long to set up and the 250V air pump that Dennis' team sent with the smoker worked just fine in the UK with an adaptor on the plug. My 1lb bag of pellets was the right size - didn't quite fill the smoker to the top. I lit the pellets from the side using my MAPP torch and they stayed lit for the whole of my two hour cook. Things to note/ask: 1. Too much smoke? I was surprised by how much smoke got pumped out, right from the get go. I turned the pump right down. The goose breasts that I smoked are cooling. Will see if they ended up with the right level of smoke. 2. Too little smoke? When I closed the top vent down to a 1/16th turn to keep the temperature down, I noticed that the smoke from the smoker more or less stopped. Maybe I should have turned the pump up at that point - will experiment next time. 3. Don't need the pump? I took the pump off and found that the smoker continued to smoke when I opened up the KK vents for my next, higher temp cook. Guess the KK vacuum pulled the smoke through? 4. Hot hands? How do you get the smoker off when you are done? Do you have to undo the Allen key bolts? 5. Off switch? How do you turn the smoker off? I think I saw a post in which @MacKenzie but hers in a KK to cut off air supply. I wanted to do the same but see 4 above. Instead I just left the smoker attached to the KK with the vents on the latter closed. Seemed to work. Happy to have my smoker and looking forward to smoking all sorts of food with it.

Argh they have a photo of a 23" and with text and pricing for the 42" and call it a Komodo not Komodo Kamado... I've written the author