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Hi all, I've been lurking on the forum for a while now. I found this community when reading about Big Green Eggs. I'll be moving to Singapore in January next year and was looking for a way to buy one there when someone on a forum suggested getting a KK as they are made in Indonesia. When the original poster said "no way, I don't need a Rolls Royce ceramic cooker" I knew I needed to check out the site... After reading the forum for a couple of weeks I'm set on either a 21" or a 23". I've even been given the ok by SWMBO! I will choose my condo / house purely based on outdoor space for a KK. I may need some advice from Cookie on this as I'll be new to Singapore. Although I do work for a relocation and moving company so getting the manpower to muscle 500lbs of Kooker up to a roof garden should be fine! 😉 In the meantime I'm a Brit based in a pokey 2 bed apartment in downtown Shanghai, China with no outside space so no BBQ 😭 A while back I 'MacGyvered' a sous vide set up before taking the plunge and getting an Anova Precision Cooker and here were the results: I started with a 3lbs Australian grass fed Tomahawk steak (I envy you in America as this piece of meat had to be flown in from Aus and the total cost was a cool 100 bucks 😢) Salt, pepper, butter and garlic (I've now learned that garlic powder is better) sealed in a ziplock using the water displacement method: An induction plate with a Le Creuset cast iron casserole to keep it at 54 degrees C: (Real pain in the proverbial as I was running the cook for 3.5 hours and had to check it every 10 mins and turn on or off the hot plate!) Finished with a sear from my propane blow torch: And carved at the table for the money shot: Served with asparagus and gratin dauphinoise (no photos unfortunately) Started the meal with foie gras on melba toast with toasted macadamia nuts and a cherry conserve: Followed by a broccoli & walnut soup with a goats cheese iceberg and parma ham crisp: After this I was hooked on sous vide, got an Anova and even an industrial chamber vacuum sealer (great being in China as it only cost me 150 USD!) just picked up a much more powerful torch and a searzall to tide me over until I can get a KK. Ok wow... So that was a long post! Sorry for boring you all. Can't wait to move to Singapore, get a KK and really get cooking! Sent from my iPhone using Tapatalk

Last night I started the weekend by smoking some salt. Course sea salt smoked with Apple chips and cherry chunks. 6 hours at 300*. I stirred the salt and added more chips/chunks about every 45 minutes. Came out better than I expected.

Chicken on the bone, and chicken marinated overnight in buttermilk... these are a few of my favorite things! I apologize that I only have a "during" photo because the after photo was more of a platter where the wings were- If anyone is interested in a zippy new spin in wings try this: Put wings in a ziploc bag add equal parts buttermilk ranch dressing and red hot sauce (3/4 cup each) Marinade 6-24 hours KK soaked at 300-325 raised direct Here is where it can get fun- Take the marinated wings out and set on a cooling rack allowing the clumped on marinade to drip off. Toss the wings in 1/2-2/3 of a cup of potato flakes (from fake mashed potatoes) and then go to your raised direct surface. I cook for 50 min to an hour turning sparingly but mostly re-arranging to compensate for hot spots. The skin gets crispy and the potato flakes add an amazing crispy crunch. Now just sit back and watch then disappear.

Hmm, you've been workin too hard lately CC. 😳😳😳 Robert

Wilbur and GrillingMontana, thanks, I think it looks pretty good too. I'm going to do a chicken pizza later today, first one, first chicken one and first pizza on Pebbles.

The cleaning pads I like best so far are 3M Heavy Duty Stripping Pads: http://www.amazon.com/Heavy-Duty-Stripping-Pads-No/dp/B001B58CRQ Above is an Amazon link. In practice, they're available with painting supplies in many hardware stores. If you ask for them by exact name, staff might know what you're talking about. I've been reduced to staring at the "prep" section of the painting aisles. These aren't heat-proof, so I generally use them while soaking a grill in a metal water heater pan with the exit hole blocked (improvise; there are many ways to do this; I screwed together some plastic parts). They're coarse and thick, stiff enough to clean nicely between the grates of a KK; they might not fit between the grates of a lesser brand grill. My practice is to do a rough clean in place with the Grill Floss metal tool, then soak and clean more carefully in my wading pool replacement. (Wading pools also work.)

Hmmm.... Liquid smoke? I'm not convinced. This was the second time I'd used it and went heavy (quarter bottle) as I couldn't taste it the last time. It doesn't get you a smoky flavor really in my experience. The brisket cook was with a Cajun dry rub along with the liquid smoke. Into the water bath at 137 F for 3 days then finished in a smoking hot CI pan on a gas burner with a blow torch from above simultaneously. Got a good medium rare plus and some very tender brisket! Next time I'll not bother with the liquid smoke and will play around with a different rub or maybe a marinade. Sent from my iPhone using Tapatalk

Thanks Chef!! I haven't spoken to Dennis yet as I'm a while away from moving so won't be able to take delivery until January. SWMBO will get to choose the colour: that's the deal (and a very fair one for sure!). I'm thinking the 23 also and I see that Cookie managed to get his up to the roof garden of his Condo in Singapore so that makes me feel better! That cook was actually in November and I got the Anova in February so have had some great fun since including this brisket: I use an Esky for bigger cooks: Can't wait to seat in the KK in future and it'll open the whole world of low-n-slow smoking that I'm new to: I love seeing those cooks on this forum! Sent from my iPhone using Tapatalk

It is a tough one, if you really want pebbles I'd say get what you really want. You will have this grill for a very long time and it should be exactly as you want it.