tony b

It was a good intro into cooking on a ceramic grill at the time. I chose it because of the tiles and color options, as opposed to a BGE (boring!), the only other choice at the time. It was a good grill until it started to fall apart, as almost all of them did, due to poor material selections. Hence, the oft-used moniker, POSK (Piece of Sh!t Kamado). Plus, the owner (RJ) was more of a con-man than grill manufacturer - would take people's money for grills and accessories then not deliver, plus wouldn't stand behind them once they started falling apart. And if you complained too much on their forum, you would get banned. It actually became a badge of honor to get banned there. Someone started a separate website for folks to bitch about the company and to post pics of their grills cracking and shedding tiles in large sections. Dennis actually moved into their old manufacturing plant in Indonesia (RJ had skipped town by then and went to Mexico) and hired many of the laid-off workers. He upgraded the materials and improved the design immensely. Many of us older POSK owners became KK owners.

I'm not a direct help here, as I own a 23". But, in all the years on this forum, I've never heard anyone complain/regret going bigger on their grill size when choosing between sizes.

That's an older KK. Back in the day, there were more tile color options than now. Like Dennis said, if it was a POSK (by RJ), the legs would be square, and you would see the 2 spring rods on the rear on each side. I would know, I owned one - my first kamado grill.

Nice to see you posting again. Nice looking ribs.

https://komodokamado.com/collections/23-ultimate-spare-parts/products/nut-bolt-roller-bearing-for-latch

🤞

Meaters work on a KK. Looking forward to the pics of your new KK when it arrives!

The only one that I don't use anymore is the OctoForks. I always manage to cut myself when using them, so they're banished. I have the KK cradle/basket, spit rod with a flat basket (adjustable thickness) and regular spit forks. Sorry, I don't have a 32" KK, so I'm no help about the measurement question. If no other 32 owners answer, there's always Dennis!

Keep it up! Looking good!

I don't know why, but for some reason, profile pics/emojis/icons, etc. have to be 500kb. It's not an issue with uploading pics into a message or post. I had to edit mine down to size to get it to work. Good luck!

@Tyrus KK-DY5123 But, I "cheated" - it's on the original invoice when I bought it in 2012!

Some good news. Got an email from the owner of Fruita woods. He's sold the business to Denver Firewoods. They are in transition, so we won't be able to check them out just yet. But it's nice to know that we will have some options again for getting smoking wood chunks/splits. From the email: I am proud to announce that one of my suppliers has elected to take over the websites in effort to keep fruitawood.com and fruitawood chunks.com ALIVE!!! I am confident the Denver Firewood team will be able to continue providing you the same quality wood I have for the past 16 years. I am in the process of transferring the websites and all necessary information over to them. Please allow sufficient time to update the websites and get inventory available to start accepting orders.

👍 👍

Home from vacation and it was warm enough to fire up the KK for dinner last night. Pork Chop and Corn. This early in the season, I'm guessing the corn is from FL? It was OK - a bit tough (expected if shipped from that far away), but it did have a bit of sweetness to it, so not all bad. Direct, main grate, 325F, with a chunk of peach. (BTW - just got my box from Fruita. Sad to see them go!)

@remi - very nice brisket cook (+ sides!) I'm betting it was the quality of the meat that was the key difference.

Awesome to hear from you @Troble. Looking forward to seeing those great cooking pictures again!

👍 👍

Welcome to the Obsession. Great pics! Glad to hear that the Mrs is on-board with it now!

Welcome to the Obsession! You're going on a great ride! Post those pictures of that all-important 1st cook!

👍

Nope! Ziffel is alive & well on top of my PC!

Woo, Hoo! We hit 74F yesterday (this is after 4" of snow last Friday!), so off to the grill we go! Tonight it's Pork Wings. Done @ 250F (w/Guru - I went out to the brewery for a cold one to celebrate while the wings smoked), indirect, hickory & apple chunks in the smoker pot, smoked for 4 hours. Plated with yellow rice (Sazon Tropical) and sauteed green beans.

Next week! Will be in the low 70s. Today is snowing and the wind is blowing up to 50 mph. Not a good day to grill out!

Very nice. Love me some lamb loin chops! Got a stash in the freezer.

Took advantage of our almost spring-like weather yesterday (58F) to finally get out and grill! It's been brutally cold here (single digit highs and well below zero at night) all of last week, so no grilling for this kid. Trader Joe's chicken shawarma thighs.