kjs

Let us know how things turn out.

Interesting.

Wilbur, I have cooked 15 slabs on the 32" using both racks. I found it helpful to rotate the ribs while cooking and had a successful outcome. I had a helper and we wrapped the ribs with foil after an hour of being smoked, adding some apple juice to pack. Then continued the cook until it was time to remove the foil and finish them off. Hope this helps. I am sure your ribs will turn out great.

MacKenzie, that looks absolutely delicious. We made Eggs Benedict on Sunday with the Canadian Bacon I made a few weeks back. I agree it is nice to have on hand.

Looks good.

I wanted to pass along my observations and cooking experience with the Komodo Kamado Refractory Grill. I have owned the 32" model since early June 2015. I have another komodo style grill, from a top brand competitor, and I have found the quality and craftsmanship of the Komodo Kamado to be unparalleled. The attention to detail from the 304 stainless steel hinge, handle, lid latch, vents and 3/8" grates to the grill's design, cooking chamber and tile exterior is unsurpassed. I have cooked meals for just my wife and I, as well as for gatherings of over 30 people. The temperature control is easy. The charcoal consumption is about the same as the much smaller competitor's model that I own. There is no need to worry about a cracked firebox, as with some other products, since the KK has built-in expansion joints. The refractory cement is a big step up from ceramics used by other manufacturers. Plus it is reinforced with stainless steel shards and has a second layer which is insulated. The tile exterior is adhered with an elastomeric grout, which will expand and contract with changes in the surface temperature of the grill. As for personal design taste there are many choices of tile color and finish is something for everyone. I recently cooked a 31lb. whole pig on the 32" with great success. I have roasted chicken, slow cooked pork shoulder and brisket, baked pizza, seared steaks, etc. There is nothing you cannot cook on this grill. While the grill comes standard with many features, there are also many accessories from which to choose to further enhance your cooking experience. The designer and owner of Komodo Kamado, Dennis Linkletter, is always just a phone call away. He will answer any questions or concerns. The owner's forum is wonderful, full of helpful hints, great photographs, and advice from happy, enthusiastic KK owners. I couldn't be happier with my grill. I will be cooking on it for many years to come; this product is designed, engineered and built to last a lifetime.

That is a real tasty looking slice of pizza.

Kudo's, good looking pizza. You may be right about the the fennel seed being the difference between the two sausages.

This is a wonderful cook, everything looks absolutely amazing.

Good cautionary tale, never assume. You are also correct the KK is very forgiving...that's good design

Great first "spin". I'll bet it was delicious.

Great looking batch of ribs. I'll bet they were good!

Looks scrumptious.

Very nice to see the finished product, it looks really awesome.

Nice story.

Hope everyone had a nice Thanksgiving.

Would love to see photos.

I am curious, did you use a baking stone or deflector under the cast iron pan? I recently cooked a deep dish pizza in a steel pan at a temp of 425, and used the baking stone, I did get the desired results.

LOL

Your pizza looks good. The dough recipe you used is a good one, it is like the dough from Uno Pizzeria or Pizzeria Due both in Chicago. The attached recipe (from the same forum) it is a thicker more spongy crust, some folks also add a little yellow corn meal. TheQuod.pdf The recipe below is similar to that of Lou Malnati's in Chicago. Chicago deep dish pizza dough 3 1/4 cups flour 1/2 cup yellow cornmeal 1 1/2 teaspoons table salt 2 teaspoons sugar 2 1/4 teaspoons instant or rapid-rise yeast 1 1/4 cups warm water ½ cup olive oil Mix yeast ¼ cup of warm water, ¼ cup of flour and sugar in a bowl cover and let stand in a warm place for 15~20 minutes then mix in all the other ingredients mix well and let stand covered for about 1.5 hours, punch down and knead until the correct texture is achieved (add a bit more flower so it’s not sticky) split into two dough balls and roll out for two pizzas! Hope this helps.

This looks wonderful, we love lamb at the our house. I will be making a rack of lamb soon, you have inspired me.

Very nice BOSCO!!

Good idea, thanks for sharing.

Nice looking cook.

Ouch!!! If it doesn't close up on its' own use some super glue. Thanks for the tips.