KismetKamado

Thank you! It was better than I expected. Probably just a touch over, as it was hard to keep it together for the slicing... but I was able to drape the sliced pieces over a finger without falling apart - just barely. Thank you! Rarely do I end up with anything that turns out this well, so I was really happy with it.

Thanks, @Aussie Ora! It was easy to wheel around myself. Didn't move it far, but it was no problem at all. Thank you, @tekobo! It was one of my best efforts for sure.

Brisket and ribs. Super windy but the KK held temp like a champ overnight and through the day. On about midnight Ready to wrap this morning Added some ribs. I cut the racks in half so I get twice as many edges - my favorite Moved the KK to the corner of the deck so it wasn’t taking quite such a direct hit from the wind. Brisket was probably my best to date - especially for only a flat (couldn’t find a decent packer)

I have really been enjoying my soapstone.... I ordered one for my Big Joe and it arrived broken. I got the replacement, but I've found myself using the small side of the broken chunk in my Akorn Jr. more frequently than the full piece in the Big Joe.

Welcome back to the states! And the J-Hole as my husband affectionately refers to it as..... (he can do that since he grew up there I suppose...)

Just shocked with the thought of another unique and unexpected ck & sk epic endeavor. You going to start making kamado's soon and give Dennis a run for his money?

Pizza looks amazing and so does the pork - glad you rescued it before calling it a night.

Apparently the kinder, gentler, more helpful, less snarky @cschaaf lives here.... good to know... @Chanly1983... I am new to the Tasmanian pepper berry game, but have found it to be good on just about everything. Have a nice dedicated mill and it bounces back and forth from the stovetop to the tabletop. Had to throttle my husband back and put him on a ration, he was getting a bit out of control... lol. I’m with you on the Staub. I have both as well and the finishing on the Staub is always top notch whereas the Le Creuset is nice, but often (at least in my experience) has minor imperfections. That dark interior can be a bit iffy to keep clean looking though. A quick wipe of oil will do the trick, or a nice acidic tomato based cook....

I have the Fireboard and I bought the pit viper fan for KK compatibility. I can confirm it works, although they gave me the "Void the Warranty" song and dance as well when I inquired... Haven't used it with my KK yet, but another reason I chose it was that I could get adapters for all my various kamado's that would work with the pit viper fan. I really wasn't sure how things would work with the square ported fan that Fireboard is offering as far as that goes. I have an Akorn Jr, Vision Classic B and Kamado Joe Big Joe all of which I can use that fan with (with adapters). Didn't see if they had one for the mini BGE because.... well that just seems like it would be silly. lol.

Looks great, Aussie! I'm definitely stealing that "bitzer" term. That describes very well quite a bit of what I usually do.... Depending on what day it is, could just as easily substitute the term "blitzer". LOL.

My vote is a full basket. But I’m new to the Komodo Kamado world (not new to the Kamado world though) and haven’t even done the venting yet on mine. But better to have more fuel than you need than not enough since you are in complete control of your fire with the vents in my opinion.

Looks like you have the perfect spot to land a 32" Big Bad now!

Great looking ribs, Aussie! I agree they look extremely meaty. I don't ever see any that look like that around here.

Well, an ABT is an "Atomic Buffalo Turd"... I'm sorry I had to type that out, but it is what it is... It's a Jalapeño that is cut in half, usually stuffed with a cream cheese mixture and then wrapped in bacon and smoked.... Dennis mentioned adding the champagne grapes to the filling for a little burst of sweetness. I have done mine with a bit of mango preserves for that sweetness before, but seems that the champagne grape will actually burst and pop as eaten... anyway, I was a bit overwhelmed with talking with Dennis and actually making a call I thought about doing a million times over for the past year or more.... so I might not have all the details right. But I know if we asked him, he would fill us in. We'll look forward to hearing what direction you decided to go when you pull the trigger.

Don't make me tell the Frenchman story.... because I'll totally do it.