jonj

Welcome, Al. I came to Komodo from Weber Smokey Mountain cookers. Once you go Komodo, you don't go anywhere else. 

Gorgeous. Just gorgeous.

Okay, "broken my duck". I had to look that one up.

This site is doing wonders for my vocabulary... chooks and snags and ducks, oh my.

@sfdrew28 Let me know what you think about this griddle after you use it a few times. Thanks.

Jon

@sfdrew28 How thick is the griddle plate? I checked their web site but didn't see any specs. This looks like it might be something to provide a use for my outdoor Viking gasser.

Four (!) pies for lunch! Yum.

I imagine it would depend on what you mean by "fairly long." 100 feet, 100 yards, 1/4 mile? A good attitude, a willingness to help and providing a tip can go a long way.

Actually, waiting a couple of weeks to order the second KK gives another opportunity to obtain more coco charcoal...

I must admit when I first saw your freezer list, I had to stop and consider what was actually being conveyed by the message...

We have two Maine Coons and they are not for the pot either.

Aussie, are you making a new hole for the smoker?

As a magnum aficionado, I greatly appreciate the Churchill quote and will shamelessly use it in the future. However, I don't understand how your grill interior can still be so pale after all the cooking you have done. What is going on?

I really, really don't need one of these ovens and yet somehow I want one... What a great addition!

Wow! What is the rest of the dish?

the brisket looks terrific. I've never smoked short ribs, but they look very good as well.

Tekobo, this was the first and only time I've tried a probe on ribs. I'm not sure I would use one again. I've cooked a lot of ribs and I don't think it was much more help than just observing the meat / bone interaction. I had just gotten a Smoke unit and wanted to try it out.

Thanks. This site is much easier than some others where one first has to resize the photos.

Final ones for now. Five pound prime rib roast, rubbed, smoked with cherry and apple wood, then seared:

and sliced:

Thanks again, Pequod, for the photo instruction. Much appreciated.

And a few plated for serving

Five slabs of baby back ribs (and the required few hot links) from a few weeks ago. I was trying out the rib rack. First time attempting to post a photo (thanks to Pequod's tip in another post) so we will see what happens...

Nice pies and photos! 

5 hours ago, Bruce Pearson said:

Makes me want one lol

... and that is just the way it goes down here at the komodo kamado forum...

Tyrus, I am very interested in your Lang and how it performs. In 2016, I was actually "getting my mind right" to buy a Lang very similar to the one you purchased (mostly steeling myself for the L-O-N-G drive southeast to pick it up) when I stumbled upon the Komodo Kamado site.

While I am now not likely to get a Lang, I do want to hear every detail about the cooker. I did a lot of research on these at the time and the Lang seemed to me to be the best of breed. 

One of the great things about this forum is the ability to live vicariously through the toys and experiences of other members (and unfortunately, spend a lot of money on new things I didn't know I desperately needed until seeing them here). 

Post on, Tyrus, post on! I'm waiting to read more!

Whew!!

1 hour ago, Pequod said:

Consider this the list of acceptable toppings:

https://www.aureliospizza.com/menu/

Surely you jest! Taco?! Hawaiian?!

Oh no, Pequod, no!  

Drat! I was hoping I had missed a 23" half grate release.