SteveL

Another great fish meal on the Kamado. I live in the Rochester. my area and we went out on a friends boat last night in Lake Ontario , had some great conversations and caught some steelhead and salmon. Today I cooked a steelhead filet that I brushed with olive oil, sprinkled with sea salt and fresh ground pepper, as well as B T Leigh’s Something for Spring Asian rub on cast iron at 400°. My wife made lemon artichoke pasta as a side. Both were wonderful. Sent from my iPad using Tapatalk

Great results tonight on the upper rack. BBQ with a vinegar binder and two rubs on the left, and Cornell Chicken on the left at 400°. Both turned out great with nice crispy skin. Sent from my iPad using Tapatalk

It really does. Stunningly beautiful in any setting. Sent from my iPad using Tapatalk

I have many straight up pics of it. I just thought it looked great among the blooming flowers. It’s a beautiful addition to my patio setting. Sent from my iPad using Tapatalk

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Looks delicious Remi! Sent from my iPad using Tapatalk

Looks delicious! Sent from my iPad using Tapatalk

That’s fantastic! Sent from my iPad using Tapatalk

I felt similarly to Cheesehead Griller when I bought mine. I went from a gas grill to a KK and was uncertain about temp control. I bought the ThermoWorks RFX system with their Billows fan controller. I probably used the Billows for the first ten cooks and haven’t used it since. I find the KK very easy to to get to temperature and keep it there. As Dennis has said, once you get it to temperature it stays there. I do use the RFX temperature Gateway and probes for internal meat temperature and have had no problems. I have called ThermoWorks customer support a couple of times and they have been very helpful. Sent from my iPad using Tapatalk

Every video you put out is exceptional. I recently purchased the duck hanger on your recommendation and it’s my new favorite toy!

Everything is coming out perfect. The KK is a breeze to use. I absolutely love it!

Here’s some pics of recent cooks. I’m obsessed with my "grill friend!"

Now that I’m getting settled and have succumbed into my obsession, here’s a some picks of my cooks. I’m cooking 3-4 times a week and everything has blown me and everyone else away with the outcome. Thanks everyone for your encouragement, advise, and support! Sent from my iPad using Tapatalk