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The new 32" is already on the way and should arrive by the end of October. I was lucky enough to have someone cancel their order and I got to grab it. I asked Dennis for a 25% discount and he said that my jokes were so awful on this forum that he's charging me an extra 25%. Anyway, I'm happy to be back among the crew here and will post the obligatory unpacking photos as soon as I get it. Thanks again Dennis for the good service and being easy to work with! Oh yeah, I replace my previous puppy with the new one I have now in the profile.

Roadside chicken here tonight (great recipe- thanks!). 350F 45min, direct. Some roasted potatoes and broccoli, simple coleslaw and homemade sourdough.... good times!

I used to make my own Thai curry pastes but haven’t made it in at least 4 years so I decided to make my red & green curry pastes on Sunday. I go to the Thai market and get all the stuff and every time I go there the lady says “oh is this for your wife?” And I tell her “no it’s for me”. This time she responded by saying “wow you make very traditional curry paste, most foreigners don’t know to use shrimp paste”. I took it as a compliment tonight I used the red curry paste to make red curry with flank steak, red, yellow & orange bell peppers, sweet onion, oyster mushroom, mango, pineapple, Thai basil, lime zest & fish sauce. Served over jasmine rice. Pretty tasty and my jar of curry paste will last 3 months+ so super easy to make all kinds of currys quickly once the paste is made

@Basher you’re not going to believe it but we are actually about to do our kitchen as well. Not as major a renovation job as yours but it will be a complete facelift/makeover. Work projected to take two weeks, starting Nov 1. I seem to be following your lead on backyard remodel and now kitchen so I wonder if a Santa Maria grill will be showing up on my patio sometime soon…..

Chicken Shawarma tonight. Sent from my iPhone using Tapatalk

Hello, Just to add a different approach to this dilemma, I ordered from Amazon 1 1/2" long x 3/8" diameter thread (regular not fine thread) stainless steel socket head cap screws (Allen screws) plus a box of 100 stainless steel 3/8" washers and used the washers to space the rotisserie mount 1/2" further out from the smoker. The socket head cap screws that come with the Komodo Kamado are 1" long. The 1 1/2 length bolts allow you to adjust the motor mount further out from the smoker. I found 2" long bolts too long. If you can't find stainless steel socket head cap screws then you can get galvanized or stainless steel hex head bolts and washers at any Lowe's/Home Depot. Again, 3/8" thread x 1 1/2" length. This way you don't have to grind down and thereby ruin the shaft for future motor adaptions. You use washers to obtain different spacing to fit any rotisserie motor regardless of the depth of the motor's shaft opening. Hope that helps.

What fridge did you choose Troble? We are limping with a new Samsung fridge at the moment. After the cold room, it’s rubbish- food life is halved, not big enough, can’t get beer icy cold. The cold room ran at 1- 2c, that’s 35f. Most commercial fridges don’t hold this consistent temp. We will rebuild a cold room into the new kitchen. Wife wasn’t convinced, now she is. Remi it looks like the KK has settled into your BBQ routines very well. Sent from my iPhone using Tapatalk

The wings look great, Tony. You were even nice enough to set out a plate for your pet rabbit.

@tekobowhen you take your trip here and to Mexico I’ll stuff you full of tuna. The bluefin is $16/lb which is incredible at a sushi restaurant you’ll pay $16 for two pieces of nigiri. It’s one of my favorite parts of living in San Diego having access to super high quality seafood that’s fairly inexpensive. I buy directly from the fisherman so it’s usually 24-48 hours out of being in the sea

Letting my KK take a breather this weekend and I’m making a few different dishes next few days that I’d like to share tonight is seared scallops served with a sweet corn, red onion, orange & yellow bell pepper, applewood smoked bacon, heavy cream and chive sauce/succotash

Yah, I began to make some sausage (for the first time now) with all new equipment because it entered my mind one particular day that it had to be done, you know, an itch, a desire or bucketlist, whatever. I watched a Gent on Youtube making what I thought the best recipe for me to follow, an Italian sausage with little difficulty. So it began, the blend of spices and pork butt were added to the mix, but alas some things were not in order. The pork butt was lean and one ingredient calling for Red pepper paste wasn't for miles around, although I looked desperately. I remembered there was some bacon ends hidden in the freezer and with the addition of this fat supplement everything came into balance. While at the market a bottle of Portuguese whole red peppers in a slight vinegar base substituted for the paste, once pureed, this addition required no water added to the mix. So what's this about, it was the best sausage I've had ever to be blunt,,not the best on the planet, but quite tasty. Included was a picture........well because if it ain't seen, as I'm obviously corrected...it didn't happen. Don't ya just love sausage?! Mum on the Bacon and P. Red Pepper ok

I received my new 19” back in May but just got her set up this past weekend. Like everyone else, I’m so impressed with the engineering and craftsmanship that goes into these things. Dennis’s customer support is second to none! I've been cooking on a Primo XL for several years and love it but tickled to death to graduate up to this beauty. I was originally gonna put it on my deck but after arrival my wife(the boss)and I decided to put it on the lower patio. We weren’t big fans of the rolling cart so I built a platform for its final home. Here are some pics of the un-crating and set up. Looking forward to sharing cooks and learning from you guys on this forum. Happy Grilling!

I get naan at Trader Joe's. It's pretty good.

Rightfully so!

That sounds like an interesting and potentially very simple solution @GT4426. Can you post photos to show how it goes together?

I'm looking forward to the unveiling.

Everything is done and purchased. We’re keeping the cabinets and restaining them. Tile floor, new backsplash, new countertops, new fridge, dishwasher, sink, faucet new range top and new vent fan wife and I do our research online then didn’t answer entire day shopping at stores, it’s what we’ve done on all our home projects but she and I can make decisions quickly but we do loads of research online prior. Just waiting for the kids birthdays and parties in October plus a lot of electronics are back ordered but we have our final meeting with the contractor we’ve selected tomorrow but anticipate an early November start date. I will post some pics before/after when it’s that time

Yes, Chicken Shawarma. No spike or trombo king this time. Have used that method with good success, but today I went straight on the lower grill. Equally delicious and a bit different flavor profile with the nice fire kissed char. I also use naan over pita. Just personal preference, but always give that a nice grill too. Sent from my iPhone using Tapatalk

Double that!

Congrats. Nice color!

I live in NC. The proofing temp is pretty consistent all year but the humidity certainly varies a lot across the seasons and even during the season so that could be a big part of the difference I'm seeing; I know I worked my way up to 65% originally but I really don't remember how that time bridge the seasons - my steadfast lack of note taking bites me again! A lot of pizza folks proof in the refrigerator but I've avoided that because I want to have a fairly consistent process across batch sizes and go from one 10 to 12 inch pizza when it's just me up to twelve 12 to 14 inch pizzas for events and I just don't have room for the bigger batches in my refrigerator. I love bread and considered milling own flour and thought about using the Vitamix to start with to see if I enjoy it before investing in a more dedicated mill, but I'm not sure I want to go down another rabbit hole. Not sure if I want to try sourcing grain either. I'm not much of a bread baker; I've had bread machines for over 30 years and used my current one regularly before I went on a diet last year. I made a semi-serious stab at making it manually a few years ago but really didn't enjoy the process much. I was planning on starting sour dough when I retired last year but time got away from me and I went on a diet so I haven't followed through.

Sorry, no cooks to share at the moment as we have moved out of home for further renovations. Back in a couple of months I may sneak home for a lazy weekend cook on the KK Sent from my iPhone using Tapatalk

Tomahawk yum Sent from my SM-T835 using Tapatalk

Texas Twinkies, Sausage, and Chiken wings, what could be the compliment to Game day if not that. I really have to put that beer down and pick up the camera for a few better shots, it's a work in progress. I hope your team did better than mine,

New Zealand salmon grilled over mesquite wood tricolor quinoa with sweet onions, carrots abs celery two chicken breasts for quesadillas on Wednesday night

@C6Billid be interested in seeing what kind of chicken salads you make. I usually buy the value pack at whole food where you get 6-8 breast for $17-$22 and I cook them on Sunday night after I do a big KK cook. I usually do one of three things with them 1. Summer strawberry chicken salad with candied walnuts, strawberries, arugula, Parmesan cheese & raspberry vinaigrette 2. vegetable salad with carrots, cucumbers, bell peppers, avocados, chicken, spring mix, Parmesan cheese & raspberry vinaigrette 3. grilled chicken quesadillas with homemade flour tortillas, oregano, garlic powder shredded cheese and sliced avocado on top I try to eat somewhat healthy when I can but I struggle for healthy chicken salad ideas and usually end up doing the same thing over abs over. I’ve posted all 3 of those dishes before but stopped because I cook them so much and they are so “boring” that I didn’t want to piss off @tony b or @MacKenziewith my pedestrian chicken breast dishes every week 😀

I made 10 pizzas using the outdoor gas oven for family a couple of weeks ago. My niece is dating a guy who works at dominoes so had a professional doing the topping; he's about sick of dominoes pizza but he ate plenty of my pseudo-neopolitan pies. It was the first big use of this oven; baked two at a time with the inside air temp at 850 to 875 degrees F. The floor temp was in the mid to high 900s. I didn't try to time any of the bakes but assume they were in the 90 second range for each pizza. I was very happy with results!

Local bluefin tuna, soy sauce & siracha

Looks good @Tyrus I’d eat one

Poochie, I am so sorry to hear that your lost your son. I sure hope your other son is taking his health seriously, you've surely given him something to inspire him.

Thanks for the kind words, Tyrus. My son getting the Komodo was a deal to encourage him to get healthier. I lost my other son to enlarged heart and complications and I wanted to motivate my other son to do something to get in shape. I know a food cooker doesn't sound like a good idea, but in this case it was. So that's how I was left without one.