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Simple Paella here tonight with chicken and chorizo- with the smaller one more basic for the kids. I love cooking paella on the KK, and since we now have an induction stovetop inside isn’t really an option anyway! Originally paella was cooked over a fire, so it feels right. Always like having everything lined up ready to go, then it’s an easy and relaxed dinner to cook.

Sent from my iPad using Tapatalk On at 7:00AM central. Dry brine over nite, SPG, not gonna wrap.

The best roast beast is rare, sliced thin piled high on an onion bun, topped with BBQ sauce and Mayo. At least that's what they do up on the north shore here in Massachusetts at several Roast Beef shops. It's a staple some people get in the car and travel miles to for a fix of roast beef pleasure. I didn't make the sandwich but you get the point. Two top round cuts, smoke cooked slow at 225 with the deflector for 2 and 1/2 hrs there about probing at 130-135, given a nice rest and then sliced and portioned out in freezer vacum seal bags. You can also use bottom round, but I find the top round a cleaner presentation. Easy cook, choose your own beef rub.

@tekobothat christnas meal was top Notch. Inspiring! Haven't been cooking too much. Traveling for work and trying to coach Two girls basketball teams but cooked tonight and wanted to stop by and say hi Pork tenderloin, rubbed in honey mustard, brown sugar and lawrys salt Air fryed potatoes tossed in duck fat, garlic powder and truffle salt and finished with parmesan cheese Rainbow carrots charred on the grill rubbed in olive oil, sea salt and black pepper

First few cooks on my new 32" KK. So far so good!! Just trying to learn how to adjust the intake and damper so temps don't get out of control!! A challange in itself. All the advice that I have been getting here in the Forum has been a great help and much appreciated. Also my countless calls to Dennis have been most helpful. I must say that Dennis is an incredible owner and businessman as well as a man of great integrity, hard working and honest as the day is long!!!!. He truly goes above and beyond. Looking forward to more cooks as soon as the snow and cold lets up. It's Been 2 weeks now with below 0 wind chills and 14'' of snow . Nothing melting and crazy wind. Hope to post more pictures soon. Looking forward to taking this journey with you all. IMG_3579.mov

Excellent. It finally got above freezing here, so it's grilling time! First time firing up the KK in 2026! Fat pork chop and asparagus. Plated with curry rice and side salad with miso dressing.

Cooked a nice lamb rack this afternoon, with roasted potatoes, and a cucumber tomato salad. Enjoy the super bowl, may your team win Enjoy Steve

It sure does. Take a look at my front door-

Haven't done a pork roll since I don't know when. This is a 5lb pork loin stuffed with Pepperidge Farm herb stuffing with cranberry, golden raisin, honey crisp apple, green onion and zucchini. Wrapped with 1lb of bacon and dusted with a sweet pork rub. I had a bottle of pork gravy which went well but the BBQ sauce BRDSLR recently posted was very good with it also. Actually my niece enjoyed it so much she asked to take some home, no problem. Comfort food in New England in the winter.Forgot the asparagus.

Yeah, not nearly as many bottles and cans as I would have expected from MacKenzie! 🤣 🥂

Just had my annual ‘boys night’ for some friends, and cracked out a brisket and some ribs with roast potatoes, coleslaw, espresso bbq sauce, smoky salsa, horseradish cream and pickles. Given it was dinner, I got things on early in the day and cooked at 285F. The brisket was interesting as it was a bit smaller at 4.2kg, and it powered through without much of a stall in 7hrs, so had a long rest before serving. Slightly sore head this morning, but an excellent night.

Thanks 5698k for the advice on the setting the temperatures. Will definitely will try that setting for under 350. And also thank you to C6BILL, Mackenzie and Tony b for the well wishes .As far as which cooks better Squares or Pebbles I may have to tell my wife the forum has spoken and said I need to by a Pebble KK for a very important scientific experiment the forum is depending on me!!!!! I'll keep you posted!!

C6Bill is just trying to make you feel better because he has tiles too, deep down he knows he should have gotten the pebbles.😁

Congrats !!!!! And you got tiles, wise choice, everyone knows they cook way better than pebbles 😂

Well as it was Super Bowl Sunday I had to make chili. But I did something different this year, smoked pork instead of brisket. It was a hit, all portioned out and delivered to friends and family along with some bread and cornbread,

I did manage to dig the 32 out yesterday so I'll be ready for my Super Bowl cooking. And I hate to say it but the pup LOVES the snow. Which means I get to spend a lot of time outside now 🤮 In some ways we got kind of lucky, only 18 inches and it was powder not the wet heavy hard to move kind GO PATS !!!!!

Seems to me C6Bill you gotta build a roof over that bad boy or continue to come to it's rescue. I believe our luck has run out, the last few years have been easy for snow and the near future isn't looking bright. Here's a pic of mine, high and dry under the upper deck, right near the laundry room door and a quick step to reach. You know I reached out to friend down in Georgia and expressed the same sentiment, I told him I use to like snow, not anymore. He responds back, Oh come on, build a snow fort. pelt the little neighborhood kids with snowballs. Have a little fun. I wrote back, and told him....you live in Georgia, every Yankee here knows you can't make snowballs with light powder snow. See what happens when you move to warmer climate, your mind turns to mush.

Yes, I figured this out. The fat part on the probe end does fit through the KK probe port, once one removed the split port plug. Then slip the plug over the cable, and reinsert. I had to ask them dimensions. And I forgot that the split port plug had a split (duh!) because I rarely use it.

I heard on the local internet a craftsman that works with wood was selling off his accumulated shorts and pieces of various wood he wasn't using. $1.00 for pieces around a foot and $2.00 for a bit longer. While there I asked if he had any longer pieces available, he took me into the back shop and there standing in separated sections and bins were woods originating from all over the planet. There amongst the pile he had a number of live edge pieces and of those were olive boards in various widths. He pointed one out to me and offered it for $100, it was approx 6 foot x 12/13 inches wide. I asked if he had any short pieces of olive I could purchase for smoking, unfortunately he did not but as we spoke a bit more the conversation turned to BBQ. It was around this time he said, "I'll save the end pieces on a few of my upcoming projects and call you for an exchange in ribs or whatever you have to offer." Now I found the trade interesting and agreed to the terms, however the amount here pictured in end cuts and shorts of walnut and maple I gathered for some short projects could be used for smoking. The sheer volume of wood I bought was greater than the amount you could buy in smoking chunks and much more cheaper. So the moral of the story you could say is, you don't have to fly to Greece afterall you may find it in your backyard.

When that day comes i'll be ready and you are more than welcome to stop by lol

Welcome to the Obsession! Looks like you're off to a good start. Keep posting! I hear yah about the weather. Last night was my 1st cook of 2026. January was just brutal cold here. Finally getting above freezing.

A long cold winter can sometime lead to, too much fishing along the internet. So after looking around I found something that checked the boxes for me and it was a Pizza cooker, an Ooni Pro Karu 2. The name implies in Finnish as in Ooni meanig oven and Karu...rugged and it's about 17 inches wide at the mouth. It is a small enough stout insulated oven with a glass door, still portable and big enough for a vareity of cooks outside the pizza realm. It takes approx 20 mins to reach temp using lump coal or wood chunk splits and adjustable thereafter.The stove comes with a optional gas burner I don't have, but anticipate buying soon enough. I found it useful, limited only in cooks to your imagination. I thought of David in Hong Kong, the roof dweller limited in space and thought how unique something as this might be requring less space but considered as useful tool for him. I actually was intriqued by this oven because it quickly broils your food for finnish beside pizza, and then has many other applications that might require some thought for inspired cooks. Yesterday seeing Remi's cook on the lower grate pushed me to do the same on this cooker with a old Griswold cast iron skillet...the results were perfect. I used uncooked rice, two sausages and and some Carribean spice, nice. No pics but tonights cook featured Spanish Romesco on fish with charred vegetables over a baked potatoe. It originally called for a toasted sliced long stick bread, however I left that at the store. It's quick, doesn't use a ton of fuel, it uses alternative fuels beside gas...and makes a pizza in 90 sec. It won't replace the KK, it has it's limitations....but unlike the KK you can pack it up for a ride if the need arises. Versatilaty, I like it.

Looking at that front door it appears a bit suspicious as a credibility.

Tyrus, I do have a wood fired pizza oven in the ODK but I doubt I could get enough wood in it to bake a pizza these days. Brrrrrrr.

We finally broke above freezing today - first time in weeks. They say we could see upper 50s on Monday! WOO, HOO!!

I thought it over and snow really does have a use.

I as well don’t have a Konro, thinking about getting one when we get back to Vancouver. We’re temporarily located in Toronto living in an apartment so have to wait until we get back home. Just thought I’d ask if still popular as postings are quite old.

I've cooked in the snow too and it makes no difference to the KK cook only difference in how I dress but usually I'd put the KK up to the sliding glass door so no need for putting on a winter jacket.

I’ve run this thing through blizzards before, the temp never flinched 😁 I’m planning on a 14 to 18 hour cook Thursday into Friday. If it does snow again I’ll take pics of it cooking while snow covered

I was given this desk in August 2025. It had been in storage for over 25 years. One tower was in pieces, the other was falling apart and the top had a lot of water staining. The drawers were in pieces also. One drawer had to be remade, except for the front. Two drawer pulls had to be recreated. Everything was sanded to 180grit, used crazy glue and tite bond II glue to re-assemble. The towers were reinforced with screws and holes were plugged. The finish is Tung oil. There is a sticker on the inside of the door on the right tower, which has a publisher's name on it, D. Appleton. D. Appleton was in business from 1813 until it's merger with The Century Company in 1933 forming the Appleton-Century Company. Using this information, it appears this desk predates 1933 and could very well be from early teens or twenties.

Congratulations on your new grill! Start a new thread and post some pics…we love seeing grills in their new homes. Sent from my iPad using Tapatalk

It all looks great !!!! I'd eat all of those potatoes and be looking for more lol

Looks great Remi! Sent from my iPhone using Tapatalk

tekobo Thanks for the welcome!! I currently have Tiles. Convincing my wife to get the pebble KK will be tough as she has been kind enough in the past year to allow me to purchase 3 new grills. A lonestargrillz 20x42" pellet grill, A 40'' true flame gas grill and my 32'' KK. So I may have to wait for a while!! Here is a picture of all 3. And yes I have a very Loving wife!! 39 years we are married!! I don't want to push my luck! lol

I can help you with that. I have had both pebble and tile KKs and I am tiles all the way. And if your wife asks why you need another KK (tiles of course) anyway? We have lots of material to help with that. Just tell us when to shoot! Welcome.

There was a photographer back in the 1970's who, when asked why he took a certain picture, replied "Because I wanted to see what it looked like as a photograph." Something like that.

@PVPAUL I have a 21" and when I do rotisserie cooks there's not much room for a drip pan. I take out the lower sear grate, put the heat deflector on the basket handles and put a cast iron skillet on top of that.

Put me down for team tile.. Sent from my iPhone using Tapatalk

Beautiful grill, congratulations! For cooks under 350ish, ya really dont need to fiddle with the lower vent, just pick a hole and leave it. The top vent will control from there. For 225ish for instance, maybe 1/4 turn off closed. Small adjustments and patience is what works. You’ll soon learn what works for a given temp range. Sent from my iPad using Tapatalk

Tyrus, very nice. I have had my eye on that unit for quite a while. I feel the need to look a little closer after seeing your post, it all looks delicious. Steve

WOW, good for you Tony.

That is fantastic, Tucker. I very much enjoyed seeing your restoration work. Thanks for posting.😁

It always crosses my mind when I see an old piece and I wonder who might have sat at it or what important work passed over it's top. You gave it a second life, nice job. It was destined to fall into your hands.

What a wonderful way to start the year. The Komodo Kamado Basics video just hit One Million Views! 210K of them watched the full 25 minutes.. I'm thrilled..

Hello to all !! This is my first post to the forum! I am a new owner of a 32''KK and absolutely love it. Still need to learn how to lock in the temps and it's been a great experience so far . And with all the incredible information I'm finding in the forum I believe with all your help I will achieve this hopefully soon. I use the Meater Pro XL and have never had any problems with connection or the accuracy of my internal temperatures. The ambient Temperature has been spot on as well!! I would highly recommend it. I look forward to going on this journey together!! Thank you for all your tips, points and experiences!! They help tremendously! Thank you again!!

I'm a boy too, and after seeing all those fantastic favorites I like..... a very lonely one too. Good job, lucky guests

You did it up right! Oh, and the food looks great, too! 😄

I have to say those were all nice creative festive cooks, although I have to give the nod to Tekebo for pitchin the change up. In the states though we like things straight down the middle......a nice piece of beef of rare quality sets up a Christmas dinner as traditional. I did one myself, but by the time I put it down and reached for my camera it was gone....c'est la vie.

When I was trying to decide what size KK to buy, all those years ago, @ckreef's advice was to buy two. He was adamant you needed more than one to make sure you got all the components of your dinner ready at the same time. Well, I took his advice and here is Christmas dinner, cooked on my 23 (high heat throughout) and 32 (very low and slow for most of the time and hot at the end to cook up the pigs in blankets). Happy Holidays everyone! I never normally have turkey but here is a boned turkey leg which I seasoned and then my husband added lardo and rolled it up for roasting. Rolled turkey leg and standing rib roast in the 32 after first having been browned in the 23. Potatoes were roasted in the 23. And the pigs in blankets (sausages wrapped in bacon) were cooked on the 32 when the other meat was taken off to rest. I finished off the skin on the beef roast with the MAPP torch before resting. The cook was edge to edge perfect, with the very low and slow time it had in the 32. It was an outstanding Christmas meal, with just the Brussel sprouts and sauce cooked indoors. Deeeelicious!

@tekobo i don't know if asahi offers a sponge sanding block, but hasegawa has one to smooth out the board after heavy use. but i've never been able to smooth out the surface other than raising up even more plastic "fur" on top. but again, microplastics don't bother me. i'm asian and immune to it from years of eating hot foods out of plastic bags. and because i'm unable to smooth the board out, i am leaning towards wood (endgrain) for my next board. and if it dulls my knives a little faster, so be it. i rather enjoy sharpening anyway.. if i have to buy another synthetic, it would be the the black asahi for plebs, not the pro kind..