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I think I need my head examined. I cooked this on the KK and I was so shaken up by the experience that the pix is even blurry. Haddock on the KK.

Sell it now Mac and order a new one. You will never get rid of the Smoked fish smell! [emoji23] Sent from my iPhone using Tapatalk

Finally got around to cooking some chicken on the KK, pollo a la brasa! Chicken always came out nice and moist on my Primo but this was next level. Hard to believe that the extra insulation and reduced air flow can make that much of a difference but it does. Best chicken I’ve ever grilled! I love this new grill! Probably going to order the rotisserie to make it authentic.

2 lb choice ribeye roast, dry aged 33 days and roasted over oak lump charcoal and mesquite - very tasty!

Doesn't say the haddock was actually eaten... but it does look pretty tasty.

@Troble I used a bought marinade for the chicken. Probably not as good as the recipe you posted ( gonna give it a try) but it’s good and easy. Here is the sauce recipe I adapted some from one I found on line: 1/2 cup Mayo 1/2 cup sour cream 2 Tbsp Ají Amarillo paste 1 1/2 cup cilantro 1 jalapeño 2 cloves garlic 1/2 tsp cumin 1/2 tsp cayenne 2 Tbsp olive oil Kosher salt & black pepper to taste Combine all ingredients in food processor

Shaken? Or stirred?

I'm a 12 year green egger. I have had my eyes on the KK for years. I finally put in my order for a BB32 yesterday. Thanks to Dennis and all you helpful forum posters for your words. I am looking forward to receiving mine in late October, early November, according to my conversation with Dennis yesterday. -John Atlanta, GA

The actual insulation and reduced airflow will get you more retained moisture and condensation of vapor for that is the smoked/charcoal flavor. It's not extra because the glazed pot Kamados are not insulated. A dense glazed material by definition is not insulating. Touch a hot one to check. It's not the low airflow that makes the chicken amazing.. it's the large volume of hot-face that holds heat and creates convection heat to cook your birdie from all directions. Moisture moves away from the heat source and evaporates. If the heat source is uniform from all directions your food will have more retained moisture. When convection ovens came out chefs all ranted and raved about how much better the food was.. This is also why KK's bake so well. I love to do my chickens on the upper grate to best utilize this brick oven cooking environment and it's best for browning.

🥇

Hurray for @MacKenzie for actually cook (and eating???) a piece of fish!!

At least keep the pieces with the Kamado stamp on them.

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

Lovely dinner, Tony.

Nice @LudicrousSpeed . I was contemplating blue but the wife nixed it. She was afraid the big ugly grill was going to ruin the patio. Her mind quickly changed once she saw it person!

We've missed you, @Poochie!!

Took a Jamaican holiday for dinner last night. Jerk chicken (marinade is from a local Jamaican chef), with some pineapple salsa, curry rice and a salad. I had a mojito to kick things off before dinner! 🍹 The foil pouch has pimento wood chips to give it that added flair!

I agree C6Bill. MacKenzie loves her pebbles but she'd push it off the porch for a blue tile 32". It would sink into the snow never to be seen again.

@CBill, apparently you've never cooked on a KK with pebbles.

It’s been a busy week as I am replacing the sliding door that leads to my deck. But Sunday I did spin a chicken and baked a loaf of pumpernickel for chicken sandwiches 😁 And managed to get some apple picking in 👍

Don't hold your breath! Dennis hasn't been able to ship the charcoal to the States for some time now.