kjs

Great post!

Definitely the image with the 23".

Sweet. I love the name!

Welcome Bruce you are going to love this grill.  Dennis, this will be great for growth.

Nice looking meatloaf, I'll bet it was delicious. I always make more, because my wife likes cold meatloaf sandwiches.

Those are some good looking ribs.

Yummm, looks good.

That looks amazing, nicely done.

Sweet!

I am a designer and artist and there is a cohesive look to the line. Aesthetically, all of the models have nice lines and ratios, and what make them even better is they are highly functional art. The Komodo Kamado is a superbly designed product that is a nice edition to any outdoor kitchen or patio.

3 hours ago, Jon B. said:

Ken,  Thanks for posting that photo.  It really helps show what size pig the 32" KK will handle.   (Still going back and forth on a 32" KK or the new 42"???).  Jon 

Jon, make me jealous and go for the 42.

Tinyfish, what a great looking meal!

I can see the advantage of a larger roti basket for a  hog, several chickens, turkeys or whatever.  Last summer I did a 32lb pig on my 32"KK  (see photo) using an indirect method, a larger roti would have been nice.

That's one fine pizza.

Wilbur, those look excellent!

Can't wait to get my hands on one.

Nice Monday morning bit of humor.

Nice set-up gotta love that bronze tile, I have a bronze 32, and those baby backs look delicious.

Ok Dennis I have to have a cabinet.

Nice! Welcome to the forum.

Here is a photo of our Easter dinner. Lamb two-ways; rack of lamb roasted on the KK, and braised leg-of-lamb (Italian style). Two cooks and it was delicious.

On 4/12/2016 at 9:54 AM, mk1 said:

MIM is a month long event. The web page has all the details of the various components. The BBQ competitition is probably one of the top 2 or 3 competitions in the country. It is open to the general public. Unfortunately, due to governmental bureaucratic concerns of food handling safety, the general public cannot be fed by competing teams. There are lots of vendors however, including a handful of competition teams.

It is quite a scene there. If you want to taste actual competition BBQ you need to get on a team or pony up for a VIP tour. Information on the VIP situations are on the website. If you go you will find friendly people everywhere and will likely be invited to participate in festivities. That is how I found my BBQ family, and now I tour and cook with them.

 

HTH

 

MK

Thanks MK for the info.

WOW, that flooring is absolutely stunning.

Those look really good. A nice take on Chicago style deepdish.

I would love to participate in this event, in May. Send me details.