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Looks very tasty. One of my favourite dishes in the world is a Thai steak salad. "Yam Neua", slices of grilled steak on a bed of salad and of course a searingly hot spicy salad dressing made with Thai red chillies.

Got my kick ash basket today before work dang that was fast wasn’t expecting until tomorrow evening. So am all in at 205.00 total for grill, grill grates and kick ash basket!! Now my next day off is Tuesday and I will do a pork butt @KismetKamado! Scott

This is a very simple and delicious recipe! Try it out! Recipe: Kamado Joe Basil-Pesto Italian Chicken Preheat your grill or oven to 400°F and setup for indirect cooking. Ingredients: 4 boneless/skinless chicken breasts cooking spray 4-6 tablespoons basil pesto 8 slices roma tomatoes 8-12 ounces shredded mozzarella cheese whole garlic cloves (optional) Directions: Spray a 9x13 pan or dish with cooking spray and place chicken breasts in pan. Spoon 1 to 1 1/2 tablespoons of basil pesto over the top of each chicken breast and spread. Add slices of roma tomatoes to each chicken breast. Spread garlic cloves (if using) on top of chicken. Cover chicken breasts with shredded mozzarella cheese. Place on the grill for 40 minutes or until the cheese is starting to brown. Serve hot!

Made my first chicken on the Joetisserie tonight. Wanted to keep things simple and limit the variables for my first run, so I did a Cornell Chicken marinade (a staple around here). Cooked at 370° for an hour and a half, turned out amazing. It was just a little too much vinegar for my tastes, but my wife loved it. Really happy with the ease of use and results with the joetisserie. Will be definitely doing more adventurous seasonings in the future for sure.

Well, I don't know if I'm a proper participant in this discussion, but ... Even though I bought an "Akorn Senior" for my dad, my grill of choice is a tabletop ... non-ceramic ... "Akorn, Jr." It's lightweight, is easy to take on camping trips (where it can easily be set on any available surface), and cooks great food. (Because: by now, I've learned how to work with it.) But, really, "it depends entirely on your situation." I frequently take my grill on car-camping trips ... my dad never does. "Popularity" is an entirely subjective decision. Therefore, carefully evaluate the criteria that you think applies most-directly to you. "Make your decision, resolve to be happy with it, and start cooking!"

I really hope that was the case. It was marked down (50%), but the sell by date was not close. Honestly, I have cooked briskets on Webers, off-set smokers and now the KJ, NEVER before using the KJ have I had such a dry result. I knew it wasn't the fault of the Kamado. This was, however, the very first time I removed so much fat. Regardless of the reason behind the dry meat...I missed having that luscious fat-taste and I will definitely leave at least a 1/4" layer of fat.

Splodge ???? 2 countries 1 not so common language at times Good advice though

Thanks JohnnyAppetizer. In fact, I have added a DIY riser, using some stainless steel nuts and bolts. I've trimmed these down a bit to (hopefully) find the right compromise between creating distance between heat source and food, and keeping some room in the dome for a decent cut of meat. I can flip it over for regular, direct grilling. Haven't tried it yet for slow and low but will be debuting it this Friday, fingers crossed. Pics attached.

Yesterday after work I was putting the grill back together and found I was missing two screws to the lid handle that I didn't notice was missing. Went to the PK website looking for parts kit and could not find what I needed. I got on their chat and ask for the screw size and behold the CSR sent me out a new handle kit complete under warranty. I told him I was the second owner and he still sent them. This is my first experience with PK customer service and I have to say so far 5 stars!! Scott

I've got a new version Meater+ and it works well for me so far.

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