bosco

Happy birthday buddy!!!

try my recipe for pico and guac. I made it this weekend with my carne asada and my new recipe I came up with. It is a type of drunken chicken so tequila and lime base My squad went crazy for the meal, the blister from working the knife so much is not fun

looks great buddy! a visit is in order soon

congrats and beautiful setup and surrounding. I had the same issue on my 32" as the fire was staying hot through the night. After speaking with Dennis, he gave me some helpful tips. It turned out that I had to just lower the bottom latch about 3mm and no more air gap

congrats guys!

I still love the look of the 23 the most. I love having the large grill space of the 32 but the 23 just has that look. It is functional and will do everything that you throw at it. What tile are you leaning towards? Hope everything gets sorted out for you buddy, you are going to love this purchase

Another satisfied customer Dennis i knew that it was only time before that deal was done. I saw it in his posts and thought that he was close

newest member joined yesterday is Aussie Ora. I believe that is one in the same Robert! Welcome aboard buddy.... can't wait to see what KK you pick out! You are going to love this forum and more importantly you will love the KK. It is honestly the most well built Kamado ever built

When I was in school I worked st a seafood super market. Squid is very interesting to clean lol. You can leave Th head on and just do a side cut. Rinse the cavity well, I cut a small piece from the top so that water flows through nicely. The die sack can pull out clean if you are not to aggressive with it. Squid can be very tough rubbery when Cooked. A trick that my boss (an east coaster) taught me was to marinate them in milk for 24 hours. This will tenderize them and stop them from being tough.

that looks great Tony nice cook

that looks great

that is awesome Dennis. Turned out really good. I think there are enough of us Canadians that we can do a bulk order

Jeff normally I would have said no... I love the Royal Oak Red lump from the USA Home Depot. It burns awesome and smells great. I also use a Canadian lump called maple leaf lump that is fantastic Either one of these bags, I would set my lower damper to half open so a 90 degree open and turn the top 3 turns. That would get me to 350-375 in 10-15min from start up no problem. I have recently tried a bag of lump from Argentina. It is called La gourmet. The pieces are larger and denser and I for the life of me couldn't get my grill up to temp using the above mentioned settings. I have recently read that Fogo has had the same issues and read that Wilburpan breaks it up to help build temp. Dense wood is great for long low and slow cooks but for everyday grilling I do not think that it is good stuff. So for now on, I will stick with the cheap RO red bags for $12.97 at Home Depot USA. Every time that I go over the border I pick up 5 to 10 bags. I know that Dennis has amazing coffee lump and the cochar lump. Both have a cult like love on the forum, however, up here in Canada, it is just too difficult to get due to import laws.

one thing that you will notice is that because the fire pit to grill distance is greater than the standard ceramic, you will never burn food and the moisture due to less air flow will create far moister meats. This looks great! recipe for chipotle sauce please!

straight up direct buddy

Oh my... In my almost five years of online social media I have yet to see someone do biscotti. This looks incredible and I really want to do this ASAP. Amazing Amazing Amazing!

I do not like smoking poultry. Some love the taste, however, for me I like the meat to come through with a hint of the seasoning. I added one peach chunk to to grill but cooked at 350. I won't exactly call it smoking but there definitely was a small wood smoke profile. With poultry I believe less is more thanks egmiii

Jeff, Welcome I think I missed your post on what grill you settled in with. I hope that you find someone in the Atlanta area that is willing to split. I live up in Canada and it is complicated to get it here so I don't try. I have a box that I am afraid to use because I know that I will love it.

Just a quick cook today on the 32". I rubbed two chickens with the slabs birds and bones and cooked them at 350 for just about 1.5 hours. They were juicy and the meat was perfect.

awesome and congrats. I can't wait until your post that says, why does everything seem to taste better? You will say I haven't changed the way that I cook, yet everything is juicier and has better flavour. When you post that here we will all say that is the difference, better airflow is the key in this design keeping more moisture and allowing for a cleaner burn. Less creosote and more wood profile. You post this on another forum, and everyone will tell you that it is not the grill its the cook evolving and that money doesn't make things taste better. I was a critic... until I got my KK. Now I know the KK difference! Welcome to the family

Awesome first cook

That is great to hear

Thanks CC it was a good meal and I am sure that I will appreciate the leftovers even more today. As for the rub recipe it's very simple yet packed with flavour bosco's Santa Maria rub 1 tbsp kosher salt 1 tbsp fine ground black pepper 1 tbsp garlic powder 1 tbsp oregano 1 tsp cayenne pepper 1/2 tsp sage powder 1 tbsp of dried rosemary or fresh chopped

for my 23" 350 is always the same for me. open the bottom left damper half way so it looks like a 90 degree angle and spin the top 3 turns. That will hit 350 every single time I use it. for 225-250 I am open less than a 1/4 on the bottom and 1/4 turn up top. Best advice above was to play with it and find what your KK likes

nice looking cook. My parents leave to visit my aunt in New Brunswick today. They always bring a cooler full of lobsters back with them. Cant wait