Tucker

Finished product looks great. I tried a salt block in 2013. We liked the results, but as you pointed out, it seems to be a one trick item. Also, I found it a little cumbersome to clean, store, etc. I have not used the block since and now that we have the baking steel, we use it for these type of dishes.

Very nice - you will enjoy every minute of ownership

FWIW, my pebble grill never vented like the square tile ones. I think that although the logic of more grout = more vent seems sound, I think that more variables come into play; such as mix, weather when applied, during storage, etc.

I have grills with both. No difference, just personal preference as Aussie stated.

What can be doe now is to provide negative reviews of the shipping company. Google reviews, the shipping company web site, etc. If you do facebook, and they have a facebook page, hit them there as well. Tell us who the shipping company is. If it is a national one, then we can all request Dennis to not use it anywhere in the US. If it is regional, at then they can loose out on local business. Also hit the Better Business Bureau site and provide the negative feedback there. Hit them where it counts, in the wallet.

Flaming Galah

I pre-dated the 32" era. I started with one 23", then added a 19.5" so I had the flexibility that tekobo refers to. Over time, i added another 23" for capacity when, as you say so appropriately, the 'hoard' comes over. With the 23 & 19.5 units I was able to churn out enough pork and brisket for 60+ people; now with the added 23 i can also do all the appetizers as well as sides. I use the 19.5 the most for us during the week and the others on weekends with friends/family. It is a tough decision, but if I had to make it today I'd go with one 32 and one 21. Good luck with the decision and remember which ever way you go, you are getting top notch quality and won't be disappointed.

Jon B - thanks for the offer, but I'll keep on making it from scratch. Family memories and all that. cheers

Looks very yummy. I did not know the speedie sauce can be bought. We learned to make ours in upstate NY for venison.

Have you looked at the data that is available on the home page? https://komodokamado.com/pages/compare-grill-s-features-and-specifications https://komodokamado.com/pages/six-komodo-kamado-grills

Looks excellent, would have never thought about a peach slaw

my 2 cents: If the ham is pre-cooked, put the ham in a rectangle pan (1/2 steam tray size) and start the prime rib first on the main grate, then add the ham on the upper/sear grate ~2 hours before the prime rib is to finish. I have found that a pre-cooked spiral ham takes about 2hrs @ 350f to heat all the way thru and crisp the edges. If the ham is not precooked, I agree w/ Aussie Ora, use a drip pan or foil to keep one from dripping on the other. God luck, lets see pics of setup and completion.

Started baking, got the first round done; 6 dozen 'pin-wheels' (pic attached), 7 dozen Italian wedding cookies, 8 loaves friendship bread.. the pinwheels are a baking powder biscuit dough; cinnamon/sugar & brown sugar - super when heated w/ butter.

Congratulations! Beautiful, the blue pebble looks terrific. years of satisfaction await -

Thank you for the site recommendation - Pequod, i guess I missed your reference to it. We have a Cuisine at Home subscription, they deliver DVD volumes w/ PDF searchable, we also use Big Bob Gibson's BBQ book. other than that, it is food network web pages and a set of four (and growing) volumes of handed down and downloaded recipes. cheers, and hope your new adventure w/ KK cookin goes famously.

I use lump (Royal Oak / Rockwood) to get the fire going with Dennis' extruded charcoal as the main fuel source.

I use Rockwood and Royal Oak for lump; also keep 2 large chests full of Dennis' extruded on hand (70 or so boxes)

Last I checked, this was not going into production. I went to this supplier for mine. http://www.bakingsteel.com/

I have never wrapped the shoulders i have cooked. I just cook them straight through to 190f internal temp. The stall always occurs and takes several hours to get through. I usually hit it at ~170f internal temp. Run the grill at 220f using the BBQ Guru DigiQ to manage both the pit and meat temps. My typical cook is two 8-10 pound shoulders and takes up to 14/16 hours to complete. Even with one shoulder, same timing. I always put the meat on the cooker directly from the refrigerator so as to get as much smoke as possible.

I've been using the BBQ guru DigiQ for approx 10 yrs now; it just does the job I need it to. I have had no reason to review the other products, but as 5698k stated, the competing products seem to be on the same level as each other.

Very nice. congrats

Welcome Ed Start drafting your craigslist ads for your other smokers/cookers. Post pics when you get it.

looks terrific; love doing all kinds of fish on planks. super simple.

Nothing fancy here, just slip an unopened plastic 33 gallon lawn bag under the front legs below the draft door opening (like a drop cloth). Remove draft door form the outside, the screen from the inside and brush the ash out onto the bag. Dump said bag into trash, fold plastic bag for next time.

There are also many ideas in the recipes cooking techniques/poultry section of the forum.