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Hey all! I’ve been fairly inactive on the forum recently, had my hands full! This new little one arrived yesterday, meet little Miss Adi Lou McMillan Sent from my iPhone using Tapatalk

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Well, I got one for ya jonj. Chicken thighs on a spin It was worth mentioning I thought and seeing wood on that huge island is a scarcity however, if you do get a bundle on occasion use them with the coals to have the flame lick the piece your cooking. Raising and lowering that grate with a dancing flame is a happy game to play. Wood is a resource I have plenty of and generally give away much of it to my daughter and her husband for fire wood.

No pictures??

It's been awhile since I cooked something I thought was worth posting so I figured I'd share this one. Tuscan Tomato And Shrimp Soup with beans and spinach. A really easy soup which I've made many times in the past except this time I added grilled shrimp to give it a little something more. My best version to date. The base ingredients in the Dutch oven about to go on my 19" Komodo Kamado. After it simmered for awhile I grilled some Italian marinated shrimp on the 16" Komodo Kamado using a wok basket. When the soup was finishing up I added the spinach, shrimp and a dash or two of extra virgin olive oil. Dinner was served. A little fresh grated parmesan cheese and a slice of sour dough bread.

I finally did it. I ordered my dream grill/ smoker. Like most, I have been lurking for years. I started saving my pennies via a round up app, and finally pulled the trigger. I pulled it a little early, but with corona more time with family on the patio has become even more important. The accessories I ordered are rotisserie motor ( big one) spit not the cradle ( anyone think I made a bad decision please tell me why so I can start saving my pennies again) cold smoker drip pan and cover (thanks Diego brew n q) A bunch of coffee char pizza Stone This is one of the biggest purchases I have ever made. I am scared crapless of un-crating and the burn in! Like Chris Lilly said choose a color your kids will want because it will be there’s someday. I am so excited! I have gained a ton of knowledge from reading your posts and any advice or favorite recipes are always welcome. ( even home brewing recipes, as I have found a lot of home brewers here). I ordered Big Blue at the beginning of August and am awaiting the call to find out when she will be delivered. I will make sure to post pictures, and hope I can become part of this super friendly board. Please feel free to give me any advice! I am an open book who wants to learn as much as possible!

Massively tired at the moment and a bit stressed but that picture........ i now have a big smile thank you

If you're on a modern iPhone, the easiest fix for this is to step back and make the 2x zoom do the work. You can pinch and zoom but better to use the optical lens than the 'digital zoom' although it will work, the quality won't be as good and the image will be a bit soft depending on how much zoom you apply. Due to the focal length of the lens, it compresses perspective sufficient to not include directional flare or reflection that you'd get if you were closer but still allows you to be perpendicular to the object you're photographing. I use the technique all the time if I have directional light behind me and don't want my shadow in the picture. You can also use a torch to bounce light off the ceiling to diffuse and even the illumination on whatever you're photographing.

Been meaning to post a recent steak cook but have had problems with synching across my devices. Will do so soon... I agree that it would be fun but I found that burning wood on the Argentinian grill created way too much smoke. You appear to have a much bigger garden than I do so you won't be annoying your neighbours with the smoke. Cooking over the solo stove helped to eliminate the smoke issue so that is my go-to for fun wood fire cooking.

Left over KK rib fillet steaks were diced, added with onion to stock, reduced with rye flour, then cooked for a tasty puff pastry meat pie. Sent from my iPhone using Tapatalk

Hi there @Tyrus. Interesting. I am using my Argentinian grill a lot more now and was initially worried about how much char I was burning through compared to the KK but have now got down to creating a single layer of hot coals and having more patience with the cooks. It doesn't look like I can get hold of these fire logs in the UK but I do have some Cuban Marabu on the way which I hope will burn hotter and longer than my current char.

Congrats mate Sent from my SM-G965F using Tapatalk

Congrats Alimac. Beautiful sight is a sleeping baby

The smoke train to BBQ town - allllll aboard!

Cleaned the leftovers out of the fridge today. Still tasty. Za'atar sweet onions, steamed cabbage and carrots, smashed potatoes and beef roast from a previous KK cook and then there are those pickled hot peppers.

Welcome on board. Great product, great community to be a part of. I see that everyone who has posted above has already attempted to empty your wallet and persuade you to buy any accessories you may have missed or not thought you needed. Some great forum teamwork! 😄 Some notes from experience - - Pebbles are the best. Especially black. Thermal efficiency, heat soaking. Cooks on black pebble KKs are scientifically proven to be better, moister, more flavoursome. I may be joking but I think the pebbles suit the shape best. - If you're doing proteins, the rotisserie is a great addition. Something about a self basted chicken. Pure perfection. - Get the tables with the stainless steel tops. If you ever spill anything, you don't have to worry as much about raised grain and it buys you a bit of forgiveness. - The cover is made of Sunbrella fabric which is typically used in marine applications. You can order swatches direct from Sunbrella to help make a choice before ordering but I've got them for both my KKs and both are very well made and have been templated to the extent that even the grill handle is accommodated. Every BBQ cover I've ever had has been a vague approximation of the shape and sits loosely, not so with these. I got bonus points for matching the covers to the cushion cover fabric of our outdoor dining chair cushions. I'm in the UK and the weather is generally miserable so I'd always argue that a cover is an essential item. Shout if you have any questions.

Spraying works wonders with apple vinegar soy and pineapple juice. Used a little spray margerine on top too. Doing these now for a quick freeze to use later, using one of my other grills to stay sharp

Interesting experiment. I've just naturally put my ribs bone-side down, unless I'm using the vertical rack. Probably doesn't make that much difference, as I normally do ribs indirect (foil on the lower grate).

i always cook ribs naked bone down 2hrs, wrap in foil meat down 2 1/2hrs. the bone helps protect meat initially, then meat down allows the meat to sit in the gathering juices olive oil, salt, pepper. hickory or apple wood turns out excellent every time.