GASMAN

Looking to see if any are interested in a pallet share

I am building a new home soon and was interested in how to best incorporate my 23" into a covered outdoor porch or patio...concerned a bit about the smoke but still want to be able to use throughout the year. I have seen some pics on the site in the past but was looking for some more ideas....Thanks!

I am about 6 months in to my love affair with the KK and had some questions regarding its use in the Winter. I live in Ohio and Winter temps can get very cold ( several degrees below 0) with heavy snow. The grill will be on an uncovered patio...will be moved closer to the back door and will be covered as soon as the large brown sunbrella cover for use with tables becomes available( I have been waiting all summer...) My question is do I need to do anything different when starting with such a cold grill....such as slow warmup for a long period of time to heat soak thoroughly before increasing the temp...I do not want to do anything to possibly damage the unit and was looking for some advice....any help will be appreciated. It is a testament to my infatuation with the unit to be worrying about this so far ahead of time...Thanks

Finished after cutting in sections and rubbing off skin Put a cast iron lid on lower rack...smoking hot and seared to just brown for a minute or two Squeeze of lemon and plated

Garlic...chives

Prepped octopus on stove ...long simmer with red wine..onions carrots bay leaf

The kamado continues to impress me with its steady temp. This is my second attempt with the pan my children bought me for Fathers day. My first was a mixed paella with chicken chorizo and shrimp This was monkfish shrimp mussels and scallops...newer saffron as well so much much better result.... The pan was a matfer beurgot 15 or 15.5 inch black steel pan which fits the 23in grill like it was made for it A pic

Nice first cook...ribs look great!

Newbie question...how do you add smoking wood to a slow cook in progress with deflector plate in place....is deflector plate not needed?

Sauce 1 tsbp vegetable oil 2 bunches green onions chopped 2cups chopped white onion 8 large garlic cloves chopped heat oil ...add onions for about 10 min...then garlic for 5 min add all...bourbon last 2 cups brown sugar 1 cup ketchup 1 cup tomato paste 1 cup whole grain dijon 1 cup water 1/2 cup worcestershire 1/2 cup apple cider vinegar 1/cup apple juice 1 large dried ancho sees removed chopped 1 tbsb cumin 1 1/2 cups bourbon simmer about 1 hr...this will make more than you need...in fact I halved the recipe for today

I made these about ten yrs ago on my gas grill and saved the recipe as I enjoyed them so much Rub for three racks 2 tbsp. cumin 1 tbsp. chili powder...used ancho 1 tbsp. dry mustard 1 tbsp. coarse salt 2 tsp cayenne 1.5 tsp cardoman 1.5 tsp cinnamon Rub into ribs evenly and fridge overnite

No heat deflector either right?

I will do that next time

Closer to the dome?

Thank you to all who post on this site as I probably would have had several stumbles without reading all your tips first!

This is the third time cooking anything in the KK and thought I would try some pizzas...store bought dough from a local Italian bakery at 1$ a pizza...heat soaked stone to 500 for about 45 min...seemed the appropriate temp although took a little longer to bake....probably because I was opening every 5 min...about 15 min total...1 plain and 1 with carmelized onion and leftover smoked chicken from my 1st cook...turned out great..KK held temp despite multie openings...some pics

Bread tastes too smoky for me as well...bought plenty of the extruded coconut so i will try that next time for baking a few loaves and then some pizzas

Here is the bread cut...nice crust and interior...just not enough oven spring...not yet asthetically pleasing but it eats real good...temp and humidity...we will get it

I used the coffee char and chunk ...need to adequately heat soak grill before adding chunk...live and learn...tasted great though thanks

Plated with a greek salad