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I don't yet have one but would assume it is the same as all BBQ I always wait until the dirty smoke is gone before I even consider adding food. White smoke = bad taste to meat also depends on what you are cooking... Low and slow you really want a stable temperature so that you do not spike. Many heat soak a kamado before they cook at this temp. This will allow for the grill to heat up to a stable rock solid temp, avoiding sudden spikes or drops once you add your food. I always try and get my temp solid for at least 15 min, that way I know the temp is going to be pretty consistent throughout duration of the cook

Welcome to the forum. I don't recognize the name from kg. I am on both forums as well and participate on several sites. I love Kamado cooking and enjoy being on various forums. What KK have you been looking at?? I will take delivery soon on my new KKs and can't wait. Very exciting... Let me know if you have any questions that I can possibly help you with

Very nice cook!!!

that is a good idea CC, I may look into an inventory soon. I have some BBQ stuff that I just don't use that needs to go. Once I get the twins, I will do another purge of things that I am not using!! Have I mentioned that I am exited anywhere on the KK forum yet?? Ckreef any plan to make a setup like someone else did on here using kiln blocks???

It would be scary to add how much I spend on this hobby. But it would be fun to make a list

I have yet to try duck but plan on it now. Thanks for the great tutorial buddy!!

understatement of the year!!!!

Well my first KK component arrived today. I drove to the USA to pick it up. Now I have a rotisserie motor... Just need the rotisserie.... And Komodo lol

I have to say that my obsession for kk has gone from 0 to 60 super fast. It's been a week since my order and it has consumed my thoughts.... I can not wait very excited

Buddy nicely done !!! That looks incredible

Looking good buddy!!!

are any just popping out and striking to you?? I always found the pebble finishes to be the one I was drawn to. It may be the hardest decision other than saying that you are buying a KK

Do I need to order the bracket or will that come with the rotisserie ?? I ordered the motor from one grill last week

oh wow very nice!!! that looks great

yes exactly and with a 12x16 gazebo it will all still fit with some room to spare!!!

So many to choose from!!!!

I use this stuff and really love the shine it gives on my kamado's http://www.meguiars.com/en/automotive/products/g17516-ultimate-quik-wax/

great looking dinner!! I cant wait to experiment and learn my grills!! Nice pyrex dish by the way. That print is worth some good money, don't wreck it!!

So I spoke with Dennis last night and we are going with a 48" table. Should be really good room between the twins!! Getting closer lol... but still so far away

My first cook on the new twins will be a tribute to robert for helping me through all of this as much as he has!! I may have to cook up some of my andouille sausage and make a nice cajun feast!!

CC you would be the king trifecta with two 32" and your 19

ckreef your 16 would look great with that matching 23" up there!!!

Very nice cook!!! They look super juicy !!!

This is killing me. I can't wait to hear mine are on a boat lol !!!!! These all look so great!!

I love it and I have played with this recipe for over a year to get it where I like it