Tyrus

My friends drop by and they take a picture of themselves with my new KK, whats that all about?

with corn on the cob, broccoli salad and a nice martini. No complaints

with corn on the cob, broccoli salad and a nice martini. No complaints

Nice looking cook by the size of it you must have had guests. They say ginger is good for the tummy, you may introduce some into your cooks.

London broil thick cut if that's familiar, 1.99/lb and lean. Sometime I use a Bottom round roast, it has some fat but, it is all in what u want to achieve.

Pre-cooked...............that's even worse!!!!

Love Jerky and so do the dogs. When there is Jerky around in the frig I always have company. The KK is fantastic 180-190 degrees for 3 hrs, held temp like a rock. Smoked with a little chunk of hickory. Could have done more on the 23 but was my first attempt of jerky on the KK so I wasn't sure how much meat to cut up. Easy cook to do if your a fan of jerky

The crock pot renders the fat well enough but, it soaks in the grease and doesn't any smoke. No comparison to what your used to.

That's a great big cook. yum

The size makes me think was it Veal ? Well, if not it was small and I thought my recent cook was small at 9.8 lbs. Looks delish and although as some cooks may appear, I'm sure it was moist at the flat. Love FF yah, but they love me too, they stick to me like glue, who woulda knew. Still amazing the grates are sooo clean.

I recently moved my 23 to the back yard with my brother and it went fine, ramp and all. Get help, plan it out, 2 sheets of 1/2 in plywood will do. If I'm not mistaken it appears the 32 has a wider base with the wheels than the 23 so it should feel stable when moving, if that is of concern to you. The straps you mentioned are securing your KK to the pallet, one per leg. Level ground is a plus.

You could build him a house, leave the front open { who needs a door } that'll help. You still have time. I've found the only time kamodos crack to damage is when they're over heated. The KK is built differently than your everyday average Kamodo, it's made very well. I'm lucky I own one too, one less thing on the bucket list.

I 've been doing the same for sometime with excellent results on my other kamado;s. I'm just surprised it's not mentioned enough as an alternative. Same principle as the 2qt. A recent post on blackening the wood prior to adding was also an option. Wet wood vs dry, ahh lifes an experiment in the works.

Lookin mighty tasty

Nice cook. Great action shots and a wonderful cutting board. Did u make it? They must grow cattle bigger out west because my tri-tip was somewhat smaller.

Nice. A little Italian is good. The grill is so clean and the fire below glowing, a nice pic.

The kitchen that is.

Lookin at that pic makes me think some like it hot juust, like Marilyn Monroe.

Sure. Sent donation but, wish I could help..like hands on.

Enjoy your new toy, may all your cooks be with dragon fire.

Well done. Looks like a versatile type of bread and goes well with the toppings.

Couldn't agree more. I'll be back...........................................

Keep them covered as one of your children in a rain coat, seems alittle extreme for an inanimate object, yet it is as I consider something necessary, that will serve you well for years to come. No tax without representation. Alls forgotten.

Sorry for your loss.