tekobo

Smashed potatoes. Covered some with a sticky mix of balsamic vinegar, crushed pine nuts, olive oil and dried oregano. Tasty.

Thanks @C6Bill Great article and I learned something new. I didn't know about the link with the Komodo mountain. And what great publicity for the new Goldilocks!

I can't read this article in the UK. The site says: Sorry, this feature isn't currently supported in your country You're visiting this site from a location where this feature is not currently available. USA TODAY is always working to expand access to our features. We appreciate your patience. If you are a subscriber or have signed up for one of our newsletters and need assistance, please send us an email or give us a call at +1-800-872-0001. For those of you who can access it, Is there an option to download it from the site and display it here on the forum?

Great job with that pig @jeffshoaf! You are much braver than I would ever be - live fire rotisserie takes some skill. Bravo.

Looks gorgeous. Congratulations! I can't complain about your not going for the bronze tiles. My first KKs were blue pebble and yours looks mighty fine.

Hi there @Saucier. While you are waiting for a current user of the an older 23 to pipe up here are some links to previous posts that might help:

Looking great as usual @Pequod!

Oh @SilverSuzieQue, I like the way you talk. How did the cook go?

This was 5 hours into my 12 hour cook on the KK and is one definition of heat soaking as we are in the middle of a heatwave here in Italy. Ten hours in, the internal temperature started to drift towards 150C so I dialled back the top hat. Temperature settled back down and the pork capocollo was delicious.

I am still amazed by how little fuel a KK uses to do its job. This is my 16KK fire basket after 12 hours of cooking low and slow. A 3kg lump of pig. The capocollo - pig neck and shoulder. Closest US cut is a pork butt.

@David Chang I took your question seriously and devised a test for our Italian friends. I showed them a picture of your proposed cake/bread. They immediately said "columba" followed by "Easter/Pasqua". Test No 1 passed. I then asked if it could be eaten at any time of year. They said "why not, but how?" I explained that you were in Hong Kong and had the means to make it. As a further test I asked if they would eat columba now if I put it in front of them. They said "yes, but it is impossible. It is not Easter." So there you have it. A sample size of two not very catholic Italians wouldn't be offended if you proceed as planned but they remain bound by the rules of seasonal availability that prevail here in Italy.

An Italian would probably whole heartedly agree that there is no point in a panettone lesson before November. Given the lecture on seasonality that I got when I went in search of my favourite panettone in January, I reckon there must be a law that says you cannot eat panettone in a month that does not begin with Dec. Whereas I agree wholeheartedly with your approach. Free the panettone!

Sadly I agree @jonj. My MEATER Block just never worked as well and consistently as you would like. Maybe the latest versions are more reliable but I have learned to work without one. @jdbower I realise that my question was just trying to lead you into the age old debate about whether or not blowers are really worth the hassle and the wires. Your responses highlight the reasons people use them. Where external conditions can vary significantly during a cook and/or when you want to have the assurance that your cook is going as planned, then these systems are a help. I don't have huge variation in either of my locations (sheltered back garden in the UK and sheltered terrace in Italy) and I am happy taking the risk of variations in my temps (usually due to me fiddling with the top hat when I needn't). I have a 14 hour cook just starting, something I have never done in my 16KK, so I may well be singing a different tune by the end of today!

The thought of any KK owner being described as "moderate" made me laugh. A lot.

Hi there Jeff. I always claim that my KK holds temps just fine without any blowers or additional controls but I don't have any proof because I don't generally use a pit probe nor even a MEATER thermometer. If you are up for the experiment I would be curious to see the temperature trace from your pit probe with a chosen set position of your top hat and no blower.

Good panettone is one of my favourite things. Never occurred to me to try to make it. Yours looks great @David Chang

Beautiful baguettes @David Chang. My favourite. What do you do with them with you have them in quantities such as this? Freeze? Gift? Gorge? I vote for gorging.

I am taking it slow, reading the instructions for a change. They recommend a trial run without any jars, just to get used to how pressure canning works. Taking the canner up to pressure and then releasing it went fine but I was shocked to see that the inside of the pan, where it was in contact with water, was black after that first run. The instructions say that there will be discoloration but I was not expecting a ring of black in the bottom of the pan! Having looked online, it appears that aluminium pans do go black when heated and it's nothing to be worried about. Of course, if the internet is wrong and someone thinks this is an issue please tell me. Apart from that I am happy with progress and even happier that I selected a model that is compatible with my induction hob. It makes regulation of temperature and pressure so much easier.

Congratulations @DennisLinkletter! You were right to mobilise us. Well done and I hope this helps to introduce more people to your amazing product. It makes me weep when I see people, including Michelin star chefs, wasting their money on inferior kamados.

What a beauty. Welcome to the KK family @moebutt!

Pressure canner arrived from the US today by the magic(?) of Amazon. Will read the instructions carefully before I dive in.

Good looking clams @Tyrus. I would normally be a purist and want to eat them with minimum additions but I suspect that, at this size, they are intimidating "au naturel" and on the flip side they are large enough to stand up to the added flavours. If only there was a way to taste cooks online!

Yes, to pour on the chicken and brat kartoffeln that went with it. That is the most delicious chicken fat you will ever eat!

Chicken dinner, always a winner.

I feel bad ignoring Birbal kumar's kind message but, given it is his first message on the forum and in response to a very old post, I wonder if he is a real person or a spam product. Birbal, I look forward to hearing more from you about grilling and your KK/plans for one.