Tangles

Looking good.

I light it up and leave for 1.5-2 hours before I put pizzas in. I put the baking stone in once the kk gets to temp (30-40mins). Then Put the baking stone and heat soak. I close the top vent down a little bit once I put the stone in. The KK stone looks thicker than the one you have there so perhaps you don’t need as much time.

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I've yet to try the honey. But they look like robot turds /redheads .you defenitly need to use your hair dryer on these to ark them up

Outback kamado Bar and Grill

Aussie - looks tasty


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Yesterday we had more heat warnings out, 39C but that doesn't mean you can't have the hot dinner your were craving when you have a KK.  

Done.

Plated with beets greens. I need to stop picking those tops if I want the bottoms to grow into nice beets for Aussie's burgers.

 
 
 

Hey Aussie is that for real about using Vegemite to bring down the heat, cause i like it hottish but this stuff caught me off-guard....found it at my local IGA.....nice but :smt077hot

As you can see it gets used.......sparingly 

Looks great Alimac. Chicken is always great in the KK. Direct, indirect, roti - always turns out great. 

Kudo to you for cooking tonight. Its absolutely howling out there tonight. Rain also coming in sideways....

That said, I cook in this weather on the weekends. The other week I was completely soaked. I made sure the food was kept dry though. Food still came out awesome! Wind, rain, hail.. cooking on the KK is a treat. I guess I got to get that return on investment - wind, hail or shine.

Nice. I was going to ask where you got them from. 

Hey Tangles it’s a mix of redheads and honeybrix, I’m planning on switching to honeybrix for my low n slow and chicken cooks and then use regular lump for pizza and anything high heat

Hey Tangles it’s a mix of redheads and honeybrix, I’m planning on switching to honeybrix for my low n slow and chicken cooks and then use regular lump for pizza and anything high heat

Hey alimac what kind of fuel are you using there?


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Now that being greedy... not really. I am just super jealous.
Great looking group of kk’s


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Stunning kk. Nice setting too. Congrats again.

I am glad the delivery guys put the crate where you wanted the kk.

Can’t wait to see the cook pictures. Would love to hear how it compares to the other cookers you have used.

Apologies if this is a double post. I posted earlier but it looks like it didnt get posted.

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Looks stunning. Congrats again. Nice setup as well.

Glad the delivery guys were able to put the crate where you wanted it.

Can’t wait to see the cook photos. Would also love to hear how it compares to other cookers you have used.


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Looking good!


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Looks great. Great cook up. Thanks for sharing. You kinda forget how clean the insides are when new hahaha


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Hi Scott,

I was completely new to Kamado cooking. I purchased the 23 Ultimate which has been great. For large parties, I do a low and slow and then grill at the end. I also do a lot of grilling too. It's been fine for me, wifey and 3 kids but if you want to do a lot of grilling then the 32 is a better suited. Also the 32 has a better 2 zone setup - its a true 2 zone setup. It's been a great journey and I have been really happy with everything I have cooked up in the KK even though I was novice with it all. 

Either way, you will be impressed with the quality and the cooks. I was tempted to buy the big joe when I was looking but couldnt go past the KK in the end. Though, I could do with more weight lifting exercises (when lifting the lid of the KJ), I am glad I went with the KK quality.

And finally, you get to join a group of really nice people (in this forum) who really go out of the way to help you out. 

We loved our KK so much that we transformed our outdoor entertainment area so it could be a show case piece...

Have a chat to Dennis and good luck!

Now that’s one big collection Bruce.

Nice looking meal Tony

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Nice review. Looks like a nice piece of kit


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Beautiful. Wow Mac you have such an interesting life. I love your gardens.


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Nice t bones and sides


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Another great cook Aussie. Envy that you can cook bbq so often


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Tonight’s dinner was Berkshire pork belly with home made bao buns and a hoisin based bbq sauce, these are quickly becoming a favourite!

Kai Yang Chicken with Tamarind Dipping Sauce. This is a Milk Street recipe. There’s lemongrass in there, so I know it’s authentic. <_> Making the sauce. Starts with sautéing some lemongrass, a chili, and shallot. 

Then magic happened! (I.e., I forgot to take any other pics of the sauce making process).
The chook brined in a soy sauce, fish sauce, cilantro, lemongrass, etc. mixture for two hours. Then I spun it with a pineapple. The pineapple is sporting Dizzy Pig Pineapple Head, which I’m told is all the rage in Thailand. <_>
Ready to serve.

Have done this one before. It’s becoming a favorite way to do a chook.

Wow, that’s a great cook tekobo. Great shots.


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I upgraded from a Weber. The KK is major major step up. Like everyone has said, talk to Dennis. I ended up with a 23 pebble one. Really happy with it. I can feed a large group with this.

Pequod is right though. If you want to two zones and have more space the 32 is the way to go.

Buyers remorse... I wish I could get two hahaha.


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