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It's time. I must have one - mostly for smashburgers but y'know it can do other stuff too..... My question for the experenced: Round - same size as the KJ 18" or so? Like a pizza stone Rectangular a'la Lodge Half moon the KJ OEM? Does anyone have any experience with the above formats...

I got some scraps from a mesquite tree in the yard. Small 1" branches. Think they could be used for smoke in a kamado? I'm used to using fist sized chunks with no bark.... Thanks in advance!

Sadly we're still locked down in Canada so that means no pub wings but luckily the home mades are getting better with practice! Last night I did some up on the KJII and they're SO close to deep fried without all the oil hassle I'll happily eat these any time. Ma likes them too!! Credit where...

Another double take in the grocery store and I saw some beef back ribs....well THIS I gotta try.... I fired up Joe to about 225 and laid down some cherry chunks. Put my 12" cast iron pan on the accessory rack under the grill racks and put in some water to catch the drippings...more on this...

I'm given to believe that this stuff is Canadian - the RO red bag is US so....I just got my Kamado in Alberta and picked up some RO BB as the RB stuff in the states was, I thought, pretty damn good. Geez, I tried to do pizza last night and I didn't have enough big pieces to run the KJII for two...

Well I'd really like to tell you guys that I lovingly selected an organic chicken raised on fairy grass and butchered by excessive cuddling and the rest but the honest truth is we saw this in the grocery today and I thought "why not". Brought it home fired up the Joe to about 375. No...

Three days with the Kamado and three cooks so far.....tonight, ribs! Got some good back ribs and rubbed them with some seasoning salt, Tellicherry black pepper and granulated garlic: They then hit the Kamado at about 225 for 2.5 hours with some Cherrywood: In the mean time skillet...

Finally got the KJ II! I won't bore you with the issues but there were some but I'll be able to make it work! I've cooked a bit on a Kamado before but this is the first cook on this one and ABT's were up! Here's the little buggers all cleaned and ready for filling: The Filling: Cream...

I love Pickled eggs...well I like them a LOT. Thought I'd share my go to recipe here and see what it might bring up from you all in terms of your favorites to stir some motivation in me! Today I ended up with zombie eggs.... Bring a half cup of vinegar and a half cup of water to a boil with...

Many of you here are COOKS....I'm just a cook. So this time I went for convenience over art - the two biggest concessions are store bought dough and pizza sauce. I've also tried a few pies on the kamado (three before this one) and I sure wasn't happy. I'm not making dough so I did some...

Somehow I figured the Pit Viper with a Thermoworks Signals would be the hot ticket for me but it turns out the Pit Viper won't work with Signals. This means I've got to sell the pit viper (only tested, never used) and the adaptor plate - one crease in it from trying to install, hardly...

Where do you guys in the East valley get the best pepperoni?