jonj

I agree with JonB. I'd never cooked on a kamado either before getting my KK, although I had been around two cooks on a pos Kamado (fortunately an early one, so not in and of itself a pos) owned by a friend. The KKs are actually much easier to cook on, and with much better results, than my previous charcoal smokers and grills, as well as my large gas grill, all of which have now either been given away or decommissioned in favor of the KKs. Fair warning, one KK is terrific; two is much more better.

That looks terrific!

And the same to you and yours.

I use Thermoworks probes and I just bend them.

Welcome Herbie

Yes, what Tyrus said.

That leg looks terrific. And Merry Christmas and Holidays to all. It is great to have a Komodo Kamado (or two)!

I have found it works best to disassemble the unit and soak it in Powdered Brewers Wash overnight. Others may differ on the need for complete disassembly, but it doesn't take long and the wood chips or pellets are resinous so I like to get the residue knocked down before it gets stuck.

Looks great!

That is a good looking tri tip

Yes, excellent work Tucker!

Sorry for your loss. Losing a brother is hard.

Very interesting article Mac. Thanks!

Yum!

I used the deflector once on my 23 and either foil (99%) or double drip pan since.

I've used these folks before, although it has been a few years (I stocked up the first time). No issues with them.

Thanks Tony. I ordered the JCS Boston Dry Rub. Ingredients looked right.

Thanks for the info. For a wet jerk rub, I generally use Walkerswood or Grace. I keep looking for a good dry rub but it's hard to find one with traditional spices but without a majority of sugar.

Which jerk spice did you use?

This.

Weighs in at a "hefty" 250 pounds! It seems they haven't been around many kamados... That is practically anorexic.

Nice! It looks as if the space was built for the new grill. How about a panorama photo(s) of the Grill Shack in its new configuration?

Today is National Lobster Day in the U.S., so for lunch we had sous vide lobster rolls with a whisper of mayo, some lemon juice, parsley, chives, and a lot of butter, along with a glass of Schramsberg sparkling wine and some Cape Cod chips. Yum!

Great news!

Nice design!