5lbs 3-inch top grade Australian wagyu tomahawk. Hacksawed the bone off because it's too long for my Classic 3.
Lots of salt and pepper 10 mins before going in, no brining etc. 250f indirect, took 1hr 10mins until probe read 114f.
Rested for half an hour, got the fire raging (dome gauge said ~850f!), and burned the meat to valhalla on a soapstone for about a minute each side.
I was a little worried it was so hot it would turn out acrid and ashy (I didn't keep an eye on it when firing it up and assumed it would top out at around 700f), but actually everyone really liked the little bit of salty crusty char.
My new Kamado is now fully bedded in, with the ceramic looking distinctly blacker now. On to the next cook!
by Conscious-Use-6563