bosco

Awesome looking cook and perhaps a new KK customer !!!! Great job

dam it..... I was doing stuffed peppers.... back to the drawing board this looks great

Rak, I asked the same questions less than a month ago. I did both of mine and had some residual as I think I shut it down before it was completed. I completed the 32" on a second burn in just letting it go. Yesterday I vented on the top damper on the 23" so I burned a load of lump until the smell was gone. Ckreef told me that I may get some residual over a few cooks but all seems good now. As for the info above from Robert... thats what I did. My advice, when you think its done let it keep burning. Start early, be prepared to fill the lump a second time to really ensure the burn in is done. I had some T pins that I used to poke holes in a few spots that raised. Once the grill cooled down, everything goes back to normal and no big deal. I will be there to walk you through the process if you ever end up buying a KK

This looks good. I know Mac inspired Raks dish. I love the lamb!!! Spinning sounds awesome

that looks fantastic!!! Nailed it buddy

My wife was running late from work and my family dinner fell through because my sister and her husband were tied up...... so with an hour to spare I threw some food together to salvage a nice dinner for my wife and kids. Chicken, Steak, shrimp, asparagus, garlic mashed and sautéed mushrooms. A little of this and a little of that Fired the 23" KK up to 375 and made one heck of a meal if I do say so myself. bosco 1 plans falling through 0! No plated shots ran out of time but man check out the grill capacity on the 23" love it!

I did mine at 325 for about 3 to 3.5 hours on the rotisserie open flame no deflector. I love the outer char that I got from the flame, and I pulled it with an IT of 120 and let rest in a cooler for 45 min. It was outstanding!!! Like everything.... there are many ways to skin a cat!!

those look great

I really should calibrate mine soon.

thanks poochie I hope you have the same success as I did!!! It was a really nice treat for the family

Sure no problem. I use a taco press but if you do not have one you can use a glass pie plate to press them. I use MASA corn flour. 2 cups of masa 1-2 tsp kosher salt 1 1/2 cups of hot tap water. I prefer mine a little more damp so add in Some splashes of water as I knead the dough. I weight the ball and divide it by 16 to get how much to make. That will make 16 taco shells Once I measure it out, roll into ball then press them. Then on medium to low heat I placed in a non stick pan for 30 seconds then flip. You wait a few seconds and then they will start to rise. I let it cook for another 30 seconds or so. Then remove into a taco tray lined with a dish towel so they don't get soggy.

Looking good

23 and 32 here and I can move them. You need too lean into them to get them going (i need to hit the gym more) but once you get motion they are easy

nice job Mac. My sister makes some of the best scalloped potatoes that I have ever had. I would love to try yours!!

Welcome to the forum. It sounds like the two main reasons for an upgrade is for more space and you like the finer things. I am an owner of 6 other Kamados and wanted to down scale the amount of cookers with two quality Kamados. I too wanted the space and wanted the best!!! Komodo Kamado is the most amazing built Kamado on the market. Not only are they gorgeous to look at, but they are so over engineered you will never have the problems that you may have with a traditional ceramic. I settled (or should I say upgraded) to 2 KKs. I had a million questions when I was ordering and everyone here was happy to assist. I went with a 23" and a 32". I honestly think from what I am hearing from you that the 32" Big Bad will be the right fit for you. They are big but honestly not crazy big. I love the grilling space it provides and the large rotisserie is outstanding!!! Most people on the forums know that I love to cook.... And I make decent food too. Not changing my skill set or cooking habits in anyway, I have produced some of my best food to date. The moisture content in a KK is unlike anything I have ever cooked on. Ceramics just can't hold a candle to the KK because of their actual insulation. Join the club sooner than later or else you will be saying I wish I bought this sooner like everyone else here. Let me know if I can help in anyway and don't hesitate to call Dennis. He really is an amazing guy and super knowledgable about cooking and the engineering behind the KK. Can't wait to see what one you get!!! Welcome Bosco

Let's not bring this up. No need boys!! Keep to the spin it was awesome!!

I bought a 6 bone 14 lb. standing rib roast. Removed 2 bones from the end and had roughly 10 lb for the big cook. Removed the bones and reattached and tied back on. Used a mix of fresh chopped rosemary, thyme, garlic, salt and pepper and coated the roast with Dijon mustard. M Cooked on rotisserie direct heat 350 for 3 hours. Pulled with an IT of 120 degrees. Let rest foil wrapped in cooler for 1 hour while waiting for turkey to finish. Turned out spectacular!!!!

I placed it in the cooler for about an hour. We are for 3 and it finished around 2. Straight over flame no deflector for this cook

everything looks wonderful!!! Hope you had a great day!!

this looks amazing buddy!!

awesome!!!

Today was a day of firsts. I did a double cook today with the 23" and 32" Komodo Kamado's. I decided to set my 32" up for a rotisserie cook (first one) and I tried my hand at a turkey roll instead of a full turkey and my first standing prime rib roast. I started with a 6 bone Angus Certified standing rib roast. I cut two bones off as the cut was just too big for all of my family. I froze that for my dad for another day. I made a rosemary, thyme and garlic rub with salt and pepper and rubbed the cut down with dijon mustard. I had the bone cut off and reattached with butchers twine. I took 3 turkey rolls, as my family prefers white meat to dark meat. So this was a great alternative. I rubbed them down with some EVOO and hit them with the slabs birds and bones rub. Loaded the 32" with some white oak for the beef and the 23" with some peach wood for the turkey. Got the temp to 325 for the turkey and 350 for the beef Onto the grill they went. Seeing it is way better!!! I pulled the roast at an IT of 120 and wrapped and placed in the cooler after 3 hours. Then I pulled the turkey at an IT of 165 and wrapped in foil to let rest. About 45 min later I cut into these babies and man were they ever juicy!!!!!! Merry Christmas Everyone

Wow crazy daring!!! I hope it works out for you!!! Merry Christmas John to you and yours

I use dizzy dust exclusively on burgers.

It's actually two sets Oliver The first set is rounded and used for traditional low and slow. So there is a gap all the way around the stones. The heat will equally distribute. The second set of stones are squared off. They are used directly in the middle and cover wall to wall front to back. No space at the front or back. Only space lleft to right. These are for larger cuts of meat that you don't want to burn or dry out the ends. The heat will rise from left to right. There is a bracket that clamps onto the charcoal basket handles. This bracket is what you rest the stones on. I just learned that this week