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I had forgotten all about that.

Can't wait to see some pictures.

Looks fantastic. Next weekend will drive into Macon where I should be able to find a leg of lamb. Will probably have to pay an arm and a leg for it but that's not going to stop me. Then I'll be all over this cook. One day you're going to come home and Dee will have Ora fired up with meat cooking away. There will be no stopping her after that. That's how it happened at the Bistro. And now depending on how the tofu challenge goes Susan might actually beat me in final points - the shame and humiliation if that happens - LOL

Amazingribs might be a great forum but other than this forum the kamadoguru forum is hands down the best forum for kamado cooking. 95% of the posts are about kamado cooking and it's free.

Welcome to the forum. Baked potatoes on a KK work fine. All sorts of other potato dishes too. Since owning a KK almost all my potato cooks have been done on a KK. Even boxed type of scalloped potatoes taste better cooked on a grill. There is rarely a right or wrong way to cook a particular food on a KK. As the saying goes "More than one way to skin a cat." Post an idea of what you want to cook and within a day or two you'll have a couple of different ideas to choose from.

Looks tasty and a really great money shot.

Eventually a name will come to you. Until then no worries. About cat names - I call our male cat "Dumb Ass" - real name is "Sand Storm" - but it is a dumb ass.

Fine looking pizza in my book.

OK, so last night I was like a kid on Christmas Eve with chocolate and just had to have a bite. The chicken was marinated in the Mediterranean Chicken then used the sauce for the noodles and veggies with a little drizzle over it all in the end. Totally awesome Aussie stir fry. Was very careful to only use 1/2 a bottle of the sauce so I would have some for a future cook. Excellent dinner. One last interesting label.

Wow that looks amazing. You know I love my 16" and use it more for weeknight cooks then my 19". I also frequently cook the protein on the 16" with sides on the 19". You're going to love it. I will say I'm a bit jealous. Looks like you got the new high capacity 16". Some design improvements have been made. What your 16" has that mine doesn't: High capacity dome. Guru port plug. Probe port plug. Rotisserie ready. I must ask what is the silver knob just below the black probe plug. Mine doesn't have that either.

Can you try and post an example and explain the steps you did to get that example.

I scored a nice stash from my Aussie connection. This has been about a month in the making and I'm really excited with its arrival. Can't wait to try these. I see a lamb cook this weekend. Some interesting labels. The interesting thing about the list of ingredients is what's not there compared to most US ingredients lists. A great day at the Bistro.

With your previous kamado experience this should be a seamless transition. Can't wait to see your first cook.

Looks yummy. Angel hair is our favorite pasta at the Bistro.

Off to a great start.

Can't wait to see some pictures and some cooks.

You are correct about that. Some methods work better than other methods for certain cooks.

Good looking wings dinner. I always like looking at your ingredients pictures to see the difference (or similarities) between US and Australia ingredients.

We have had both a taco and pizza version. I personally liked the taco version best. The pizza version was good - I just think the crust tastes better with taco filling.

Nice end to the story.

Definitely better than the tofu. Great cook.

Looking forward to seeing the pictures.

That is my goto rotisserie setup. Can't wait to see how it works with 2 birds in the basket.

I'll have a crock pot chicken stock post coming soon. Probably this weekend. I actually did this cook last week and made a batch of stock. It was OK. Learned a bit. Next batch this weekend will be better. Doing a double rotisserie cook before then.

Here is the chickens I've been buying for a while now. Really good chickens. The rub I use. Mixed with a little oil. I rinse and dry the bird and cutoff the wings. I then brush it down with this mixture and load it into the rotisserie basket. Once loaded I sprinkle on a little more rub. I did this bird at 500* for 1 hour 20 minutes. Bird was moist and tender. The problem with 500* is the rub started to burn fairly early in the cook. I have a double chicken rotisserie planned for later this week. Will bring it down to 450* and see how that does.