Pequod

Thought I might give it a go. Don't know until you try!

No worries. We've all been there. Fortunately, you'll find the learning curve on the KK is extremely shallow.

How many spots I light depends on my target temp. One spot for under 300, two to three for 300 to 450. Four for above that. Those are ballpark estimates, not hard and fast.

You're open way more than you need to be. Kamados work best with very little air flow. For 350, I need only about 1/2 turn of the top vent and then adjust the bottom accordingly. Top vent is your big muscle movement. Bottom vent is tuning within the range set by the top vent. For 500, I need maybe a tad more than 1 turn of the top. You'll also want to keep in mind the difference between heat soaked and not and when you need each. Heat soak for long cooks. Don't for quicker cooks like grilling. For your burn in, you are heat soaking. This takes more time for temps to stabilize.

That seems to be what I've settled into, running with the basket splitter most of the time. True two zone grilling with large hot and cool zones.

Makes me want rotisserie shrimp and grits. Just gotta get the grits thick enough to spin.

Maybe you should! http://www.smithsonianmag.com/smart-news/gold-miners-kept-their-sourdough-starters-alive-cuddling-them-180962689/

Aesthetically, the 23 is hard to beat. But now that I've used both a 23 and 32, gotta say that I'd pick the 32 if I could only own one.

Stunning! Is that snow?

I was wrong. Cornmeal DOES belong in Chicago Style Deep Dish: http://www.realdeepdish.com/2013/04-01-amazing-you-can-really-taste-the-cornmeal/

An even better pic of the boys. They're real and they're spectacular!

Great steak indeed!

Time to get those innards dirty! I meant the grill, not yours...

Neat idea. I think to terrorize my kids I would cut two vertical slits in the middle and call them "Snouters".

Awesome shot.

That duck is currently running north of 825 likes on the KK Instagram page. That quacks me up!

Heck yeah!

Are you of Jamaican descent, Garvin? Myers rum... Family sauce recipe...

Added captions to some of the food pics for ya.

I used to make my own jerk paste from scratch, and then I discovered Walkerswood. Great stuff and definitely brings the heat. Feels like cheatin', though.

Thanks! Using this thread as a dumping ground for some of my better (to me) pics. Many of these are repeats, but make it easy for Dennis to harvest whatever he'd like for Instagram. A few more. Tea-Smoked Duck from Project Smoke. Boneless leg of lamb.

Even wieners are better on the KK! And dare I guess you broke out some Fogo for the occasion?

I can get lamb at Costco here. Of course, it's labeled "Product of Australia"

Interesting video if you live in LA. Although I live in a high cost of living area relative to the national average, houses and neighborhoods here are nothing like the average LA "densepack" neighborhood. What sold me on my current house was the privacy of the lot, backed into the woods, which was a real find in densely populated suburban DC. The outdoor space wasn't even a consideration in this video unto you got to house 3. So...the biggest takeaway of this video to me is this: Don't buy a house in LA.

Still one of my favorite pics. My first KK cook ever on my 23. The heavens parted. The angels sang. An auspicious beginning to my KK journey.