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The KAMADO Smoker & Grill Cookbook by Chris Grove ISBN 978-1-61243-363-9 This is the single best book I have seen for new kamado enthusiasts. It covers 52 different kamado techniques (along with recipes). Very easy to read with a lot of pictures. Although all this information can be obtained off the Internet it compiles it for you. It covers 95% of all techniques you would ever need and uses the current kamado lingo. You won't be disappointed with it. When I obtained a copy I already knew most everything in the book and still felt it was an invaluable resource and some awesome recipes. Try the stuffed French toast. My family's favorite French toast recipe of all time. Sent from my SCH-I535 using Tapatalk

Very nice indeed. Looks like you got it moved into place and setup properly. Can't wait to see some food pictures. Keep working on the pictures they will only get better.

I have to agree with you on this. I have an outdoor, propane Wok that is similar to a turkey fryer but has flip up (sm) arms to hold a Wok properly. If I remember correctly it is a 80,000 btu burner so it can get crazy hot and with a turn of the valve gets really low too. Also woks need to be carbon steel or SS - NOT CI. CI holds heat to well. You need the ability to remove the Wok from the heat source for an almost instant cool down which is only achieved with carbon steel (the best) or SS (a decent alternative)

Great looking brisket cook.

Nice brisket cook. A hot and fast pork butt works equally well. (300* - 350*) I think some of the time savings is that a hotter cook won't go through a long stall which can drastically shave time off a cook. The only time I do an overnight is if I want to eat around noon (almost never). If everything is ready to go the night before I can just wake up at 6:00 am and easily have Q ready for dinner at 6:00 pm.

Although the 16.5" is small it is not lite by any stretch of the imagination. It has nice carry handles but requires 2 reasonably sized adults to carry it and lift it into the back of a suv or pickup truck. It has a built-in firebox (not two part design) so there really is no worry with transportation. Temperature control is dead stable and if you're cooking for a moderately sized group of people you can easily fit a 7 or 8 lb butt on it. You can also squeeze an 8" x 11" foil cake pan on the bottom grate for a drip pan. I've taken a kamado on a few different vacations and it always impresses whoever I'm visiting.

Great looking KK. Mine has the Terra Blue tiles as well. Like you I wasn't sure about the tile choice until it arrived. Those tiles are just stunning to look at. I'm very, very happy with the tile choice.

Great looking steak meal.

Can't wait to see all your kk cooks. You always put out some awesome food and pictures. Things will only get better on the KK.

Sounds like a good time.

In my opinion bigger is not always better although I know I'm in the minority on this opinion. If the majority of your cooks are for a limited number of people the smaller kamado can just be easier and faster. With a smaller kamado you might have to alter the menu a bit for larger gatherings but that's easy enough to accomplish, just takes a little more planning. Mostly I cook for 3 people on a kamado almost daily. I went the other extreme and got the 16.5". It quick, easy and uses a lot less lump.

Very nice. On my Akorn the temp always rose towards the end of a Low-n-slow. On the KK not so much. A little rise in temp never hurt anything as long as you don't stress over it. Sent from my SCH-I535 using Tapatalk

Nice looking chops and tasty looking dinner.

Looks nice and airy. Will have to give this one a try soon. Would bread machine yeast be closer to rapid rise or regular yeast? Also what temp did you cook that at?

I've gone 35 days with open air dry ageing. As long as you keep the humidity below 80% you shouldn't have any mold issues. I've always tried to maintain 70% - 75% humidity. Interesting idea about the trimmings although at 35 days the trimmings get pretty tough.

Looks really good tiny. I'll take mine MD rare please.

Nice cooks so far. Keep the pictures coming.

Thanks everyone, it was a great vacation and my Akorn Jr preformed flawlessly. First time doing a brisket on it. Great day at the beach too. Ez up and umbrellas. Sound link music. Dogs and brats on the grill and not many people. Couldn't ask for more.

Just the pictures.

Just a quick sneak preview. On vacation at my sister's house. Just a little kamado cooking. Pork chops on the gasser (tasted great - TY nephew), I made desert. Grilled peaches stuffed with cheese cake and a few Blueberries on top.

Very tasty looking.

Nice wings.

Great looking monster butt.

Glad you liked them. They are very tasty. When local peaches come into market (very soon) I have a killer grilled peaches stuffed with cheese cake recipe I'll post up. Sent from my SCH-I535 using Tapatalk

When mine delivered I herd nothing and more nothing. Then one day I got a phone call from the freight company. "I have a large delivery, I'll be at your house in one hour." Oh crap, I scrambled to get off work and meet the delivery guy. When I turned down my street the big 18 wheeler was right behind me. Fun times.