Forrest

How do you recommend covering the dough ball for the hour? Sent from my iPhone using Tapatalk

Your new Kamado is stunning! Congrats! Thanks for sharing the pizza dough recipe, I would love more recipes from Lillian in the future. I will try this dough and let you know how it turns out. [emoji482] Sent from my iPhone using Tapatalk

Some visual context: Sent from my iPhone using Tapatalk

I know a lot of you guys are obsessed with unique cooking apparatuses like myself, even better when they go in the Kamado. I’m sure you guys will appreciate the Bricknic. These are clay vessels shaped like bricks, I believe they are relatively new to the market and are advertised for cooking on open fires. I believe these will be especially well suited for cooking easy side dishes and deserts alongside your main dish in the Kamado. For foods that you don’t want to take on a major smoke profile. I also imagine the Bricknic will require you to tend to the side dish less, just throw whatever you want cooked inside and set it on the coals or a grate and then focus on your main proteins. They advertise cooking vegetable medleys, potatoes, meats, cakes, etc. in them, the sky is the limit. I plan on doing cookie bakes, Mac and cheese, asparagus, etc. My family seems excited about them too, we also plan on cooking s’more bakes on our propane fire that is built into our outdoor table. [emoji482]KK friends

I ordered this. We will see how it works. Was only $17 on Amazon return deals. Sent from my iPhone using Tapatalk

Two cups of pellets is a lot of smoke! More then most meats need. Pellets are compressed wood so you have the most volume with these. I added a sink strainer (stainless steel) from Home Depot to ensure the pellets don’t block the holes. All of these pellets fit in the 475ml with the strainer. Sent from my iPhone using Tapatalk

Top view for more perspective, everyone knows the size of a beer can. Sent from my iPhone using Tapatalk

Been digging mine so much I ordered a 2nd 475 ml. Just in case I need to add more smoke later in a cook or if I have two Kamado’s going at once. Sent from my iPhone using Tapatalk

Buz, have you or anyone else considered putting the Trompo King into the KK double bottom drip pan? I would assume this way you could cut off meat as it cooks and ensure it doesn’t burn. Maybe if you leave the cut meat in the pan it would overcook though. I’ve never used a spit so I’m just brainstorming here. Sent from my iPhone using Tapatalk

I can’t figure out wether I should be focusing on that spit or on the beautiful pebbled 42... Well done. Sent from my iPhone using Tapatalk

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Beer bratwursts for lunch. Sent from my iPhone using Tapatalk

As long as you have a very stable well built fire and you let your KK stabilize and heat soak completely (I would suggest at least two hours without the meat on and one additional hour after the meat is on before you go to bed) it shouldn’t deviate no more then 15 degrees overnight. No need to use a temp control device. Some tips that will help you: -give yourself a lot of time at least two hours before you want to start your cook before lighting -don’t pour your charcoal into the basket, this will restrict airflow heavily -hand select the charcoal (I like fist sized chunks) and place them in the basket -light a small tennis ball sized portion of your charcoal -let your KK come up to temp slowly and gradually -once near your desired temp you can close the bottom vent to the pencil sized hole and the top vent will prob be 1/16th-1/4th of a turn open at most to maintain smoking temps -Remember tiny adjustments on the top vent will adjust your vacuum and will drastically change your temperatures, the bottom vent doesn’t effect temperatures nearly as much -give your KK as long as possible to heat soak and stabilize at a temperature without you touching the vents -when adding the meat keep the lid open as briefly as possible, the added oxygen will stoke your fire, closing the bottom vent while opening the grill helps just remember to open it again after closing the lid. -after adding the meat allow the kk to stabilize again for at least an hour before going to bed -time is key, don’t rush this Sent from my iPhone using Tapatalk

The 475ml MSR pot is perfect for those of who don’t want to use flour paste, don’t like large items atop your firebox, and for those who want the ability to bury your smoker pot. It’s also relatively affordable, I’m really liking mine. [emoji4] I doubt it is completely airtight and you probably will have some smoke leave the lid, however the fitment is excellent and it has tight tolerances. Sent from my iPhone using Tapatalk

Some pork tenderloins. Seared over the coals then finished indirect. Used my MSR smoke pot with some B&B competition blend wood chips. Sent from my iPhone using Tapatalk

I pretty much exclusively use Truff as a binder in my BBQ. It tastes great and gives my food a very slight kick and very slight umami pop. I prefers the Hotter in the red bottle but I use the black when I’m cooking for others. Sent from my iPhone using Tapatalk

Basher, I don’t really have a back yard (more of a back porch area), but when I move into a larger house I want to have a bunch of plants like your back yard. Is there any resources (book or YouTube channel maybe) you recommend for learning about plants or did you just whip this up all on your own? Sent from my iPhone using Tapatalk

Some chicken lollipops. I buried my MSR smoker pot underneath the coals since I was cooking at a much higher temp to get my chicken skin crispy how I like it. The MSR pot produced awesome smoke underneath the coals where it is not as hot. Accompanied by the best rice I have ever made in the Kamado-San from Toiro. Sent from my iPhone using Tapatalk

Some steaks I reverse seared and finished on the soapstone. Sent from my iPhone using Tapatalk

Any venting issues with the burn-in? Sent from my iPhone using Tapatalk

Gorgeous! The olive-gold pebbles are a sure win! Sent from my iPhone using Tapatalk

He looks heated. [emoji23] Sent from my iPhone using Tapatalk

Anyone ever use this? Is it a decent substitute to KK CocoChar when it isn’t available? Sent from my iPhone using Tapatalk

Got to talk with Mr. Linkletter on the phone again today. He is a wealth of knowledge, thanks again for your time Dennis! Also he sounds super busy, I believe he said he was 100+ grills backordered. Patience is good if you’re trying to reach him. I found out my KK is actually already on the boat headed my way! I’m super stoked as I didn’t think it would hit the water tell later this month. Dennis sent me this photo of my grill and I’m going to step out and say I think the sleek simple lines and geometry of the 21 make it the best looking KK. Oh and these gorgeous olive-gold pebbles are going to lead to cooking performance none of you tile guys would be able to understand! [emoji6] Sent from my iPhone using Tapatalk

Well, I’m pretty impressed with my little 475 ml MSR smoker pot on my first cook. I’ve heard one of the down sides to the traditional Dutch Oven smoke pot is it doesn’t handle hotter temperatures well. One of the advantages of the small size of the MSR is you can bury it in the charcoal. The temperature at the bottom of the fire basket is much cooler then the top, sometimes several hundred degrees cooler. I cooked some chicken at 400 degrees. To start I placed the MSR at the bottom of the basket and then buried it in charcoal. I then lit some charcoal on top with my torch. I allowed the grill to come up to temp over the course of an hour. The bottom of the fire box basket takes awhile to heat up, I know this because I have run temp probes during cooks at the bottom of the basket for testing purposes. This works out perfect because the thicker white smoke that started coming from the smoker pot thinned out once I got the Kamado Joe up to 375 degrees. Placing the smoker pot underneath the coals requires a lot more heat and time to come up to temp, you just have to preheat the smoke pot from the beginning of firing the grill up. The smoke pot maintained a nice thin level of smoke through the entire cook at 400 degrees the pot was filled with 2 cups of B&B Competition blend pellets. I think this method might be the best way to adapt the smoke pot to hotter cooking temperatures (bury it at the bottom of the charcoal). As a bonus it shoots the smoke way down to the lower vent ensuring the smoke has to go up through the burning charcoal purifying (in theory it burns off volatile organic compounds in the smoke before it reaches your food). Sent from my iPhone using Tapatalk