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this is too weird. i've been living in sai kung or over 5 years. not in-town but near silverstrand. in that case, Tai Sun Canvas Awning in SK town definitely has wood chips. for lump charcoal in town besides Fusion, in See Chueng Street (cafe alley in sai kung), there is a beverage wholesaler that i've seen carry 50kg+ lump charcoal in these white bags. i've never sought to buy it myself but i think it's worth asking. i don't know the exact address, but if you look for a beverage wholeseller, you can't miss it on that little street. for meats in sai kung, there is a new shop on the corner of mcdonalds called Aunew Food +852 6061 9147. They sell a lot of nice sub-primals from australia. and since their opening, they are really cheap for chilled beef. if you go there, ask them to join their whatsapp group. beyond that, like packer briskets, whole bone in rib-eye racks, you will need to buy from restaurant suppliers like angliss. i have a few contacts if you want. however they need to ship to business addresses and you may need to present a BR. if you fancy japanese a4/a5, they are easily bought in frozen meat shops or this online shops.. for salmon, i only buy ora king salmon from a facebook shop called mode de vie. it only comes chilled direct from New Zealand. and general fish and seafood, i go to the boat pier in sai kung, nothing beats local caught and live. i don't remember much about my delivery besides paying some fees to the agent and truck delivery. it may have been easier for me to send it to my office, and then moving it up a flight of stairs at home was a PITA..

Shipped it direct from Bali via LCL. Ended up using VHK Logistic as the agent in HK. First agent recommended by KK (Pacific Star) declined job saying they don't deliver to my area — I'm in Sai Kung. VHK were going to decline too. But was able to get KK to get their agent to push an intermediary in Singapore to apply some pressure. Bit of hassle but got there in the end. Cost a small fortune and if I'd known earlier would have upgraded to a Big Bad or Goldilocks as won't be bringing a second in like that. How did you get yours here? Thanks for the tips on lump. Only moved to HK recently so still working out what stocks what. It had been hard to find it listed online and the speciality stores I visited only had briquettes. 30kg arrived from Amazon this morning more on the way And same regarding chips. Got some Weber ones for now but will take your advcie try some different varieties from Amazon. Funny you mention the Japanese storage cabins ... I have one and it's great I got my short rib from Shek Kee in Sai Kung. 3.5kg for $700. No idea if that's good value. WhatsApp order ahead on 9321 9982 for market price. His whole salmon fillet looks awesome and am going to ask what else he can do for me. Photos of the menu below. All frozen though ...

did you ship the KK from the US or have it shipped direct from Bali? lump is available in larger supermarkets in HK. park & shop, wellcome, they are of indonesia orgin, mostly. its fine to use. wood chips, order this on amazon. but you will also see them sold in shops that sell weber branded grills. if you see a shop that sells outdoor japanese storage cabins, they will probably carry weber products including chips. sai kung has a on the main road. horizon plaza in ap lei chau has shops that sells grill accessories.. wood chips, chunks, firewood, charcoal are cheap and abundant on taobao if you can navigate it and arrange the shipping. small propane bottles for torches may be available in an LPG gas shop. my problem is not really the consumables, but acquiring meats for western style bbq. we don't have costco and the wet market butchers don't deal with western cuts.

I have been wondering how many of us there are Was a real experience getting the thing delivered over my fence Now the struggle for good supplies begins ... - Lump, trying a few from Amazon - Wood chips, some Weber ones for now - Propane gas canister for Bernzomatic torch, no luck finding this yet Any friendly tips?

Thank you We are safe, and we are fed This was my first ever grill on my KK23 (and first ever grill on any kamado in fact): 3.5 pound beef short rib, 220-250F indirect, KK smoke generator, 5.5 hours & 1 hour rest Only had time to get briquettes before the storm but am happy with the result. Have some lump arriving today kk23hk-004.mp4

Raising the bar!! Now this site needs a "Bas A$$" emoji.

WOW! We're not worthy!! I've cooked in some bad weather before, but never a hurricane! Stay safe!!

oh wow, a fellow kk owner from hk...

Has anyone had success smoking a beef shank

00:20 - Category 8 typhoon alert. Shops closed 07:20 - Category 9 typhoon alert. Public transport closed 09:20 - Category 1 hurricane alert. Kamado closed 15:20 - Kamado will re-open Juxtaposition of smoke eddying calmly while tree branches are struggling to stay attached a few feet away kk23hk-001.mp4 kk23hk-002.mp4

Everything you mentioned and @C6Bill pointed out, can easily be repaired/replaced. I didn't see the charcoal basket. If you don't have one, that can be replaced as well. Good luck and please post pictures once you get it up and running again!

Congrats !!!! I would suggest giving Dennis a call. You might want to buy a spares kit that would have the grout and maybe some spare pebbles to fill in the missing ones. I think you are also missing the wooden handle on the lower vent. It also looks like someone dropped it at some point from the bent latch but that isn’t a big deal. Anyways, good luck and welcome to the world 0f KK cooking

I really hope this tariff war ends soon. It isn’t helping anyone.

I've been forced to raise the price on all KK products by 10% today to help offset the new 19% tariff on goods from Indonesia. I've been eating 10% since March. Today, it was announced that the tariff will be 19% going forward. I hope this will be short-lived. However, it could be worse, as tariffs on the rest of Asia are even higher. 19% is devastating for my factory-direct business model..

If you want to bake the Napoleon cracker crust pizzas.. I suggest using a baking steel (carbon plate 1/4-1/3"). At 500º, it mimics 900º on a standard baking stone, creating the same leoparding on the crust. My baking stone works beautifully for bread and dough with yeast at about 550-600º. The density of the stone determines how fast it cooks.. Heat transfer.

That's the ticket, @tony b!

Before I got a wood-burning pizza oven, I used @tony b's technique in the KK: 550°F dome, heat-soak for an hour, pizza stone on the top grate (later I used the pizza stone topped with a baking steel, which enabled a bit more leoparding on the bottom without burning the top), and let the KK recover about 8-10 minutes between pizza launches. I made mostly NY-style or Chicago deep dish. One can't (or at least I couldn't) make a true Neapolitan on a KK. Or maybe because I was unwilling to risk running my KK at 900°F. 00 flour doesn't work as well below 750°F. As Tony said, you have to match the dough / flour to the temperature you plan to use. As I remember, large lump charcoal made it easier to achieve and maintain the temp. I have a KK23 so the KK32 may be a little different.

3 of my favourite things.

The "true" sign of summer has arrived - local corn! YES! On the grill with some peaches for the salad and some chicken thighs.

I think the first question is whether you've made pizza in the past and what those conditions looked like. I've done plenty in the oven (because I'm lazy and don't want FDNY knocking on my door!), but that's 500-550F. If I were to do the same on the KK maybe I'd push it a little higher temp, but some of it is experimenting with what you feel is "good" pizza. Here in NYC we've got our own definitions, places where pineapple is common yield different results.

A lot has to do with your dough. I'm not the go-to for advice in that category, as I'm not the best baker in town by any means. I usually cheat and get a Poppa Murphy's pizza (take it out of their silly cardboard pan.) As far as the KK goes, I use the KK stone on the top grate. I aim for about 550F dome temp and let the stone heat soak for about an hour before cooking. As @wrandyr said - YMMV. I have a 23" KK.

i see, your concern is because our tel tru is extremely long-stemmed. i was thinking of the stem diameter. i dunno, someone needs to spend the $$$ and report back to us..

You will likely have to do some experimenting to get things dialed in, which should be a pleasurable task in itself. I started out with a round cordierite stone (not the KK stone), aiming for 700°F, which was what worked on my previous rig. 700° was too hot, so I went to 600°F. The tops were burning before the bottom crust was done, so I switched to a 1/4" steel. The bottoms burned before the tops were done. Then I tried with the stone on top of the steel-success! 600° for about 5 minutes. I don't even have to turn them. I have a 21"KK, so YMMV. There are lots of more experienced experts here who will have more tips, and there is for sure more than one path to pizza nirvana.