alimac23

Cooking up a lamb shoulder studded with rosemary and garlic for tonight’s roast dinner. More pics to follow. Sent from my iPhone using Tapatalk

Looks awesome Aussie! Sent from my iPhone using Tapatalk

Beautiful knives! I’m with you on the whetstones. I’ve got 400, 1000, 2000 and 5000 grit stones and they come up razor sharp every time! Sent from my iPhone using Tapatalk

Spun another chook for lunch on Friday, I’m loving the rotisserie! Sent from my iPhone using Tapatalk

The day that it arrives is like being a kid at Christmas again, I don’t think I’ve felt that much excitement in a long time. Sent from my iPhone using Tapatalk

Congrats Dennis. We all know it, but it’s nice to be recognised by third parties as being the best of the best! Sent from my iPhone using Tapatalk

Thanks guys! Using the basket makes it nice and easy to spatchcock the bird first and then also baste and sauce it at the end. Sent from my iPhone using Tapatalk

Piri piri chicken tonight from the food safari fire book, I haven’t done made this in a long time but I really enjoy it when I do. Sent from my iPhone using Tapatalk

Great looking pizza and rolls / hot cross buns. Sent from my iPhone using Tapatalk

I slow cooked a leg of lamb on the KK on Saturday and thought I’d make Shepard’s pie tonight to use up the leftovers. Sent from my iPhone using Tapatalk

Unreal, haha I thought that was the same pic! Sent from my iPhone using Tapatalk

Awesome looking ribs Aussie! I cooked a leg of lamb to make a roast, just made a Shepard’s pie with the leftovers, pics to follow. Sent from my iPhone using Tapatalk

Congrats Justin! Delivery day is super exciting, I’d love to see some pics of your delivery process. I made a thread about mine and I still really enjoy looking back on those good memories. I’d cooked on other kamados for years before getting the KK and nothing compares to it. Looking forward to seeing some amazing food coming your awesome new KK! Sent from my iPhone using Tapatalk

Awesome looking cooks Mac! I can’t imagine those temperature anymore, after having been in Perth for nearly 11 years now I’ve gone soft to the cold. It’s getting down to 6c this weekend and I’m already feeling cold [emoji23] Sent from my iPhone using Tapatalk

I do have the basket splitter, I use mine all the time to split the basket in half, I have the right hand side of the my basket covered and the left hand open / full of charcoal. The heavy deflectors are supplied because people expect them when they buy a Kamado, in any other Kamado the grates are a lot closer to the fire and using a pan / aluminium foil doesn’t work too well as the radiant heat is still too much for low n slow. I don’t think I’ve seen a single person on the forums actually use the deflectors as it would take longer for them to heat soak and get up to temp. There’s nothing wrong with using them at all but you definitely don’t need to. Sent from my iPhone using Tapatalk

Sorry I completely missed this earlier. I haven’t used them once, I use a normal roasting pan underneath the food to create an indirect shield over the charcoal. Even the big cook I done on the weekend I just used the drip tray that comes with the KK and another roasting pan. Sent from my iPhone using Tapatalk

That’s it, just grab both knobs and the pull the entire front plate forward, max airflow and then push it back in and set your vents, you’ll be up to temp in no time. Sent from my iPhone using Tapatalk

That’s correct, if I’m using lump that smells a bit then I’ll let it burn at temp for 30 minutes or so just to burn the charcoal in a bit. I lock down just before I get to my desired temperature otherwise you can easily overshoot, you’ll get the hang of it after a few tries, it becomes quite instinctive. Sent from my iPhone using Tapatalk

I light mine and close and seal the lid straight away, obviously open the bottom vent fully (pull it out) and I go about 3-4 turns on the top vent. I find the draft through the KK with the lid sealed helps the fire to get going and spread, just be careful though and keep an eye on it or before you know it you’ll be way too hot. For low n slow, it usually takes my 32 between 10-15 minutes to hit 110c and then I shut the vents down to maintain that temp. Sent from my iPhone using Tapatalk

Thanks mate, I was truly amazed at how much moisture was in the KK every time I opened it. At one point I had it running out of the bottom draft door, lesson learned for next time, nothing needs to be wrapped Sent from my iPhone using Tapatalk

Thanks everyone for the kind words. The food turned out amazingly, I’m trying to see if anyone got any pics of the final table as everyone was hungry and ready to get stuck in. One lesson learned, when cooking this much on a KK, you definitely don’t need to wrap, the brisket was a tiny bit over, but still very very nice. Sent from my iPhone using Tapatalk

The KK has been flawlessly ticking along all night, just wrapped all of the meat and out it back on for the final part of the cook. Sent from my iPhone using Tapatalk

And we’re fully loaded, time to sleep a bit but more updates to come. Sent from my iPhone using Tapatalk

Thanks Mac, gotta put the ribs on in 40 minutes then I can get a few hours sleep before getting up to wrap everything. Sent from my iPhone using Tapatalk

Beef ribs are rubbed and ready to go on in an hour. Interested to see what the temperature difference is between the upper and lower racks, I’ve got two probes in probe holders measuring the internal temp at each level, pretty impressive that there’s only a few degrees difference Sent from my iPhone using Tapatalk