Pequod

You can definitely bake bread in a Kamado Joe. Doing so with steam might be a bit dicey, though.

Agree. That’s why I like Bruce’s cabinet. Grates on the right. And then use the left side for charcoal. I’m imagining no drawers there, but maybe a pullout and add an after market charcoal bin I can lift out. Even better would be a double bin where the inner has holes in the bottom to sift out the fines.

That’s exactly what I’m looking for, with cutout for 23 on the left and 32 on the right. Want enough cabinet space for extra racks and charcoal.

I do similar with repurposed Grill Grates

A fair point. If you want authentic Deep South, go with a glazed double smoked ham. I’ve done this one and it’s a keeper: https://lanesbbq.com/blogs/recipes/this-double-smoked-ham-recipe-will-blow-your-mind. There is cola in the glaze.

Nigella is usually on point. Looks like a decent recipe.

Crikey! Is the one on the lower left really nearly a million buckaroos? Hope shipping is free!

Woohoo! Thanks!

So...the heavens have parted and a dove descended. Wife and I were at the new house yesterday for the pre-drywall inspection and discussed the patio with the builder whilst we were there. This got wife and I discussing the grill arrangement today. She commented that she didn’t want me to put the Rubbermaid lawn box back there. Too ugly. She suggested something nicer. Like teak, I said? Like teak, she said. This is where the partin’ and descendin’ happened. Says me: I know where I could get a really awesome teak cabinet that fits the boys perfectly, but it might be kinda pricey. Make it so, says she. Once I scraped my jaw off the floor, I set out to show her these fine cabinets at the main KK site...and the link to KK Teakworks is busted! Busted, I say! 😫 @DennisLinkletter - help a brother out, here! Is there a direct link somewhere that shows examples of your fine cabinetry? Below is the rear of the house. The structure straight ahead is a screened in porch. Just to the left is the patio. I’m imagining the boys connected by a teak cabinet positioned at the front left corner of said patio, facing toward the screened in porch.

I use repurposed GrillGrates as heat deflector on the main grate with stone or baking steel on upper

What @tony b said. Haven’t Roti’d a turkey, but that configuration is my go to for fowl.

Smoked some Porter Road Texas Shorties. Served over polenta made from coarsely fresh milled corn.

Yes, that’s it. Thanks!

Having trouble finding it. Awhile back @ckreef did an experiment to see how many cooks he could do without cleaning the ash. Anyone know where I can find that thread?

Thank you! I think @Tucker has this handled, but I appreciate the offer. Don’t want to volunteer you, but wouldn’t be a bad idea to save this for anyone else having a need in the future. I’ll do the same with the ones Tucker is making. And welcome to KK ownership! Any pics? Other details?

Yowza! Looks like several inches too!

Flower pens?

Only time I can recall using was in the 32 when I had a full basket of charcoal and didn’t want to remove any to insert the basket splitter. I put the deflector over half the basket and lit the other half.

So how does a pro (i.e. Aussie) prepare lamb shoulder?

Porter Road lamb chops definitely pass muster!

Two-zoning some Porter Road Lamb Chops Scottadito. Soooo gooooood!

WFO == wood fired oven Money Shot == that one picture of a cook that is worthy of winning an award, should one be given

Ordered some lamb chops and ground lamb for gyros. Also some of those short ribs which I’ll serve with a polenta made from fresh milled corn. And more chicken.

I’ve used these as well as Rutland starter squares. They work very well.

Once I’m done with them, I’ll keep them handy and ship to anyone else needing them for a move in the future. I’m sure I’m neither the first nor last needing these.