BBQKaeding

(Updated March 14, 2016) I've been a Kamado chef for nearly 35 years. I started with an original (green) Japanese Kamado #5 that is still in use today, and a second (orange) Japanese Kamado #5 that I purchased used. I just replaced a tiled Kamado #7 that I've been cooking on for over 15 years and replaced it with a 23" Ultimate KK. I noticed that many give folks give their cookers names, so after some thought I christened my big new baby with the name Nimoy, who now towers over his other 2 siblings.

I cook most anything on my kamados, but probably the most interesting was boiling wort for a batch of American brown ale and smoking barley grist for other smoked brews.  Cheers!