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Cooked some Country Pork Ribs last night.........Marinaded overnight in a Japanese grilling sauce, for 3 hours, indirect, 250*F, with hickory smoke. Don't look the best but they were really good!!! On the past Saturday evening we cherry smoked beef ribs and a skirt steak.....................alas, no pictures............so it didn't really happen. (they were excellent also)

Ckreef you're welcome. I'm just a mere KJC Joetisserie cooker. I've found the entries on KK forum to be inspiring Sent from my iPhone using Tapatalk

I don’t think there’s a health issue. The only problem I can see is if you’re grilling something with a tendency to stick, like fish, you might want to clean the black stuff off the grates. If you’re not having a problem with sticking, however, don’t mess with success.

Sorry! I guess there is one advantage to jumping in the deep end when buying a grill. There are other LOTR dragons: Glaring, Ancalagon the Black (probably not the best for your grill), Scatha, and the Beast of Gondolin. Hope that helps. And congratulations on your new KK grill! You’re going to love using it.

Welcome to the KK community, Aussie Ora! I think you’re going to be more than pleasantly surprised with how your new KK grill performs compared to a ceramic kamado. And earth tone pebble tiles are the best. Even in the rain.

Life is way too short. Never deny yourself if you can afford it.

And welcome you are. Joe

in the words of Evil Knievel " If GOD had made money to hang onto. HE would have put handles on it"

Why do you feel the stoker is superior? I haven't used one, just curious. Rob

Crazy money I love the sounds of that

A very fine colour choice indeed if I do say so myself You are going to love the look of it when you see it in person. Get use to saying to people, "It is true what people say about photos not doing it justice". I don't think it will take too long going to Australia. I would think around a month would be a reasonable time frame for your delivery. I think you hit the nail on the head. We splurge on all sorts of things on life and spend tens of thousands of dollars on toy cars, golfing, fishing, etc etc. When it comes to a BBQ, suddenly we put the brakes on and say wow thats a lot of money. The reality is, this is a hobby for you and why not treat yourself to the very best... if you can Congrats, can't wait to see its new home

If you plan to do long unattended cooks, the CyberQ is worth it for the piece of mind. I picked one up a few weeks ago and have used it on the last 3 cooks. While the KK is simple to control and holds steady, the CyberQ seems to get me to the thin blue smoke phase much faster. It also seems to improve the natural convection within the grill. I burn noticeably less charcoal while using a deflector, and the outside of the grill is cooler around the firebox. Going forward I plan to use it on every cook.

It is a lot of money when you look at what you can do with it ,but not a lot when it's something you want ,I have spent the same even more on on cars and motor bikes since getting my Joe I have loved kamado cooking I have gone from a complete novice to being able to cook some really great meals on it .I still love cars and bikes the last car I done up was a 1964 EH panel van spent heaps on it because that's what I loved at the time .in all honesty I'm sick and tired of spending money on crap I'd rather spend the money on something I know will last than skimp I like the inbuilt rotisserie feature Sent from my SM-P600 using Tapatalk

Haven't got that far yet I will send him the coin this week takes as long as it takes I suppose it will give me enough time for me to build it's home I'm starting on that now Sent from my SM-P600 using Tapatalk

Hells Belles Chris that is serious mulls. But if I remember rightly, KK comes with provision for rotisserie built in. Enjoy the experience & remember to keep the faith Sent from my iPhone using Tapatalk

Nice - what time frame are you looking at? Reef's Bistro

Cheers CC the pebble gravel look grabbed me I had a great talk with Dennis more about motorbikes than grills love the way he looks after his buyers makes it less painful you don't see that anywhere else Sent from my SM-P600 using Tapatalk

Aussie - those harvest gold pebbles remind me of my 19" TT, Beauty! Those gold pebbles make for a very warm and inviting KK. Whenever I entertain, all the men are drawn to TheBeast. Every single child runs the Beauty! and wants to touch that KK. Good choice is what I say!

That's a nice one. That first picture reminds me of the animated movie Ice Age. Sort of looks like a stone age KK. Money - you can't take it with you when you go. Besides it doesn't sting that long. Once it arrives you'll forget all about the money. @parisbrownep - how did I miss you before or is my brain slipping? Either way welcome. Reef's Bistro

I spoke with Dennis today he is going to send me out some pics of what tiles they have in stock I am hoping to get pebbles but was looking at some pics of kks on the net and really liked this I doubt they still run this line but it caught my eye Sent from my SM-P600 using Tapatalk

CC, you are making me blush.

Baked Beans ***** I was kind of winging it when I did the beans and this is pretty much what I did. The following recipe is what I'm going to do the next time I do baked beans. I can't remember if I minced a large clove of garlic for this recipe or not. It wouldn't hurt either way. 500 grams Organic White Navy beans 1 Sweet Onion, diced 1 large clove of garlic minced ½ C brown sugar, not packed 3 - 3 inch long squirts of Oro di Parma ½ C cider vinegar 2/3 C cup molasses 1 C of beer, use Guinness next time. (I used IPA because that is what I had.) 2 tsp salt 1t in water for boiling and one in finishing liquid. 1t dry mustard 4-5 shakes of Tabasco pepper sauce Bacon ends from 2 cured and smoked pork bellies 2 poblano peppers minced, next time I’d use 3 Add more liquid if it’s needed. Mine was quite wet and I did think I had added too much but it turned out to be just right. Instructions: 1) Bring a pot of water to boiling, turn heat off and add beans, soak overnight. Mine were still chalky when I put them on to boil. An indication that the beans were not fully hydrated. 2) Simmer 1-2 hours in salted water. I used 1 t of salt from ingredient list. 3) Mix the remaining 1t salt and the above ingredients in a Dutch oven. 4) Bake low and slow for 7 or more hours until bean texture is just right. I used 325 F and note it takes a long time for this big pot of beans in Le Creuset to heat up. Leave the cover off so that the beans will pick up some smoky flavour but keep an eye on the liquid.

Thank you everyone. Ckreef and I always challenge ourselves,, especially aganist each other... Lol.. Ckreef gets me every time.. Dang it.. There is always stiff competition over on KG.. But all in great fun. Sorry bosco you decided on not participating on the challenges.. I tell you the trueth. You can plate a meal.. And also tinyfish.. Yall kept/keep ckreef and me on our toes... Lol..enjoy everybodies cook.. A great way to be entertained. Love the forums that has great people on there and here. Sent from my SM-G920V using Tapatalk

I'm just thankful there were no butts in that picture