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Totally. I bought the KK for its simplicity. I hate overcomplicating it with all the wires and electronics.

Be sure to get the stainless tables. So worth the upgrade.

If you want to use the drippings from you cook, the double-bottom pan is a good investment.

Depending on where you're going to keep your new beauty, if it's exposed, then I'd highly recommend getting a cover for it. Your list seems to cover most of the rest. We always tell folks to load up the pallet with as much of Dennis' cocochar (coconut charcoal) and coffee wood as will fit in the shipping container. It's the cheapest way to buy it.

We migrated down to Crozet from Fairfax Station four years ago. We chose here partly due to the darker skies and partly (mainly) because NOVA is nuts. Bonkers. We spent 26 years there, and I get the shakes whenever I'm up that way again for a meeting.

35% fresh milled spelt + 35% fresh milled red fife + 30% Cairnspring Trailblazer (T85). Sourdough, not desem.

Here's Maurizio's method at The Perfect Loaf for steaming your home oven. Baking Bread with Steam in Your Home Oven | The Perfect Loaf I'd skip the towel thing since KK is already a moist environment. But a cast iron pan with some lava rocks seems reasonable.

Jeff, Cool and groovy! Is that what you see when using too much hot sauce or putting some of that magic dust on your BBQ Great photos. djami - northern Virginia where the skies do not look like that

I have a propane Ooni that will have to suffice for now. I had contemplated building a roll-off roof observatory in my backyard, but it would be very expensive, and I'd have to fight the HOA. Renting space in New Mexico is cheaper, and I get about 200 clear nights per year in excellent sky conditions. As I get closer to pulling the trigger on retirement, people are trying to convince me I'd get bored—utter nonsense. If anything, I have too many interests in food-related things, astronomy, etc. And then there's the University of Virginia down the road, which offers free auditing of classes to...<ahem> senior citizens. I don't think I have time for this silly work thing anymore.

WOW! Very impressive.

this talk of steam reminded me to ask my wife in singapore to pickup a low profile vaporizer for my effeuno. something i always wanted for open bakes..

Super cool! I am guessing that all this expense means that you won't yet be allowed to add a pizza oven to your collection. Or are you pulling an out-of-sight-out-of-mind trick on your wife by moving your expensive kit to New Mexico?

I think I read @Syzygies say that he had changed his mind and didn't think we needed the heavy mass of the aluminium disc anymore. Hopefully he will chime in and explain. I want to know because it is his fault that I have a heavy aluminium disc cluttering up my bbq cupboard. 😜

Interesting... I turn up my nose at hondashi for Japanese cooking and make my own dashi from scratch. That said, compound butter using the powdered stuff does look like an interesting prospect.

My huacatay plant is still at teeny weeny seedling stage. As are my aji amarillo plants. Plenty of time for you to perfect the recipe @Troble!

Nice try, good looking colour @David Chang

i wanted memories of eating kippers for breakfast back in the UK. this was not it. wasn't salty and smokey enough, but it was still very good. not shown is when one of them fell off mid cook..

Bone in leg of lamb

woke up 5:30 for some reason. probably my anxiety to smoke fish.. we'll see how this goes but i can tell you my grill is too small for this job..

i personally would want to get: canvas cover the charcoal splitter for both horizontal and vertical orientations side tables stainless double bottom drip pan rotisserie spit, forks, and a strong motor. maybe: duck hanger the rest is up to you..

Living in northern California...not really.

I am ordering a 32” big bad, am getting the normal basket splitter, rotisserie spit and basket, the rotisserie basket splitter, baking stone, cold smoker and side tables. Is there anything else I should get, is the half rack useful for when grilling over direct heat but you also want to do indirect cooking at the same time? thank you…

After watching Guga's video (2023 BBDO LETD LCS Let's Deliver Carbon Capture BL 15 OLV BUSLDR SOC TRUEV HUM NO 15s YouTube Truevi), I thought that I'd give the compound butter idea a go, seeing as I had the HonDashi in the pantry already. Chuck steak rubbed with Rodney Scott's Porcini, Garlic & Herb pepper rub, grilled on the lower grate. Top half-grate is spinach & cheese stuffed portabello mushrooms with garlic panko crumbs. Plated with some nice cheesy polenta. I did mix in some of the dry rub into the compound butter to tie it all together. I did notice the added flavor that the HonDashi added. Interesting. I'll probably try it again sometime.

Dude, that plant looks like weed!

@Cheesehead_Griller it gets really hairy when you have the lines for the probes, the ambient temp probe, the power cable for the the fan, the cold smoker with the rubber air tubes that connect to the usb air pump, the power bank (to run the fireboard and air pump uninterrupted), the usb cables for the fireboard and air pump. and you need wifi! it's crazy man..