Edwinclevans

Very little left over. My 3 year old daughter couldn't stop eating the cracking(sic)

Yes. Hail would have probably resulted in this cook being brought in doors. I was lucky because though it rained when I was putting it on I had a window of opportunity when it came out to get some photos. However because of the rain I didn't monitor the temp as closely as normal and it got slightly away from me

I must try this! Looks great

Sunday in London and the Queens 90th celebration. Not her actual birthday but 2nd Saturday in June is the ceremonial birthday as the weather should be good right? Wrong! The rain came heavily. So barbecue cancelled right? Wrong again! If I banked on sun to barbecue then the Komodo kamado per cook price would be even more insane than it is already! Fortunately with the kk you can cook in the rain if you don't mind getting a little wet in the process. So here is the result. 4.5hrs low and slow collecting fat at 160c and then 45min (20min for the pork which was cooked already) back in at 210 for crackling and potatoes. Which were roasting in aforementioned collected fat. I lost a little control of the temp so it was closer to 175 for a while which means pork was a tad over cooked. However the flavour was great and I prefer pork on the well done side. It was moist so that's the main thing. Enjoy the pics

Not great photos but thought would share 2nd rotisserie cook. Last week experimented with chicken but today leg of lamb rubbed in Rosemary and garlic. 30mins at 120 then 1hr at 190. Was great and enough for sandwiches tomorrow. Next week shoulder of pork over roast potatoes in a baking tray. Should be great

Doesn't look that dry. This is my next big cook.

I agree. I hadn't even thought about wings on the kk for some reason. These look great

KK sales pitch was full on. They have gone from thinking I was mad to extravagant. There were a few few who even suggested it was cheap given the food!

Organised a barbecue yesterday and got a little out of hand. Ended up with 30 people round today so sadly picture taking was v limited. On the menu were beef and pork ribs, chicken, burgers, a joint of sirloin and the obligatory sides. 1of the guests had a thermal imaging camera for his phone so thought worth sharing some cool pics of the grill. Started cook at 9am with beef ribs at 150. Added pork at 10 and took heat up to 200 as beef wasn't really cooking. Took everything out and foiled at 1.30 then another 30min at 300. Whilst doing chicken sweet corn etc. which by then I was far too busy to photo! The ribs could have done with a tad longer. Then did a tonne of burgers before adding a sirloin joint to the mix (indirect with drip pan). Best dish of the day was a sirloin roast done at 200 for 1 hour. Was incredible. Sadly no pics but I WILL be doing that again. Now need a rest.

I had it up to 530 when I started (I couldn't wait for the 600 I was aiming for). By the time I had done the sear and flipped the grill arrangement it was around 450 for the final 2min cook through. I have some sirloin and rump to try next weekend. I think thicker steaks next time

This attachment is definitely on the Christmas list. It may have to be pre christmas so I can do a rotisserie turkey. Is the splitter really worth it? So far I have used the stone for indirect and otherwise used direct for everything other than low and slow. Have you done this cook without the splitter for a direct compare?

Second cook of the day! Got a couple of rib eyes out and cooked them for 2min each side, 2min on the main grill and then left to stand. Ended up on the well done side of medium but the wife is expecting so better safe than sorry! Enjoy the food porn. Advice and comments welcome as always

Kim kamado or komodo kardashian then?

Congrats. Nice colour choice! Re: name what about Caitlyn? Its in vogue at the moment, or should I say in vanity fair!?

Thought I would share some pizza pics. Last couple of times I cooked pizza they were rolled directly onto the stone. Although that works ok (provided you allow it to stand for a few mins to let the base cook off the stone) you can't do multiple pizzas. So today I tried my new pizza peel out. I had a couple of failures where I rolled the dough onto baking trays and then couldn't peel (ended up doing them in the oven) but I did manage to work out a technique. The first of the 3 pizzas is prosciutto ham and mushroom. Next up is tomato and mozzarella. Final one is plain ham and mushroom with edge turned over to give I more structural integrity! If anyone has any good tips for the peel let me know. I found flour on a wooden chopping board and a peel to push it off worked well

Thanks. It was my naivety re: customs. And the delivery agent didn't help as they send a mail implying strongly it would be trucked to london. And of course they could have called the number on the bill of lading when it arrived with no docs. But they said their policy was not to phone. I will def post food pics here. I started on Facebook but I was worried my friends would start to think me weird. This seems like the right forum for such expression of food obsession.

I like it. How much are you thinking of charging for this?

Ok. I am going to give it a crack. Sadly busy the next few weekends but 20th June is pencilled in for brisket day

Already posted some ribs and pizza. Apart from the pork shoulder, steaks and prawns I have done a leg of lamb in it. Worked pretty well but a lot of dripping. Next big cook will be brisket. If anyone has any rubs or advice on how to cook let me know. I try and sit through the odd BBQ pit master but they keep the techniques quite close to their chests. I need a good recipe to follow

The colour was the wife's choice. I am profoundly colour blind so I have to defer to her great taste!

A second kk? I think that would be a tough sell but never say never!

Thanks for the answers. I will persist with trying to dislodge the heat shield then. It looked like it should slide off but even pre use I couldn't get it to budge. I agree with catch on the grill as you don't want to be fiddling to try and open mid cook. I think sinking the hinge a fraction would solve the slide which is what creates the momentum for the whole door to come off. I have tried hanging with the door down but it is easier to slide in the hooks if it is hung with the bars vertical. Tbh it is a minor bug bear and I might just remove the doors completely. There is plenty of grill space without them for most cooks.

I thought long and hard before buying this grill. Originally I had my heart set on an egg but after reading various reviews and researching I realised I preferred the looks of the kk. And of course the reviews were unanimous that it was better than the egg, though whether you get value for money on the incremental was questionable. But I went for the kk primarily as side by side it looked far better than the egg and I knew deep down if I bought an egg I would crave the kk. If you are going to spend a tonne of money it needs to be on the product you really want. So how is it? I don't cook, never had any inclination to. But I do like barbecuing and now I have the kk I barbecue a lot. It is so easy to clean, just whack up the heat and brush off the carbonised food! The temp is incredibly easy to control and set. I had it figured out after the first cook. And the thing looks amazing. The pictures don't do it justice. I had strangers commenting on it as it was being delivered, and in London it takes a lot for a stranger to engage with you on anything. I have to say I love it. And when I kinda had doubts about transferring my second lump of cash to a random Indonesian account I called Dennis and had a chat. It's true what they say his customer service is incredible. I don't know how many he sells a year but that level of personal service is amazing. There are some elements of the experience I think could have been improved. Firstly the payment mechanism. This is going to put a lot of people off - my friends thought I was crazy doing direct bank transfers. No matter how many good reviews you get that will be hurdle some just won't overcome. I also had issues with e-mails. I couldn't read some, others went missing. I still don't know if I got everything I was supposed to. I have never had issues before (I am using apple operating system) so I think it must be on the kk end. This communication issue may be the reason why I was unprepared for what to do with the original shipping docs that were sent. I think including a cover letter explaining that the buyer needs to appoint an agent to get through customs and that they will need those docs would be a good idea. I have never imported anything so next time I will be better prepared. Also adding phone number to the bill of lading is not enough. Some agents will only communicate by post or email so email needs to be included. I very nearly had to pay storage fees as I didn't do what I needed to ahead of arrival and they popped a letter through the post rather than calling! Aside from minor damage to the catch, which I was able to repair with a spanner in 2 min, the kk arrived in perfect condition (catch condition shown in picture). Though did have baby gecko in tow that had to be dispatched. Must have got into the crate on the boat I guess! I did have major issues getting it through the house but that was my fault for not doing what was suggested and taking a day off for delivery and getting some friends over. The weight of this thing cannot be overestimated! I should also mention that getting a free crow bar, ratchet, and everything else you need to take apart and rebuild this was unexpected but very welcome! Fantastic attention to detail and customer service. A couple of questions for the users. 1) is the heat shield supposed to be remove able? It doesn't seem to budge and I don't want to damage by force but it does prevent easy ash removal through the front draft door. 2) does anyone bother to clean the thermometer? Should it be left in place all the time or removed to keep from damage from the elements? 3) anyone have a rotisserie? Is it worth it? Lastly, not sure whether the doors on the lower and main grills could be redesigned but I can't be the only one who hangs them on the hooks only to have the door open, slide down the grill bar and come off. Sinking the hinge so it can't slide or adding a catch so it can't open under its own weight must be possible. Overall, to anyone thinking of buying one of these I would say go for it. Take the plunge you won't regret it. I am difficult to impress but every time I look out at the window at this work of art I can't help but smile in smug satisfaction. And the wife loves it too - one taste of the first rack of ribs was enough to convince her.

Thanks. That was a swift post response!

Took delivery around a month ago. These were my first 2 cooks (excluding some chicken I cooked prior to curing). I have virtually zero cooking experience but thought best dive in a have a try. The wife is now a convert to the kk after just a few bites of these ribs! And the pizza was incredible. I need to do a pizza night v soon. Since then I did a 12 hour pork shoulder cook with ribs added 8 hours in on indirect.I have done steaks at high temp sear. Several chicken attempts. The only failure I had was over cooking some prawns and that was only because I hadn't cured the grill and I was too conservative on the heat (ended up overdoing them at a low heat)