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This tasted fantastic. Yup I could have done homemade but sometimes it's just easier. The grocery store has a lot of really great tasting off the wall items you just have to look around and don't be afraid to try. The boxed Parmesan & Herb Crust. Chicken breasts coated. At 400* it's getting there. Time to take the potatoes off. "Mrs skreef it's time for your help" - LOL Box said 22 - 27 minutes - I went 35, looks done to me. Served with rustic mashed potatoes and chicken gravy -TY Mrs skreef. Another fast and simple meal. Reef's Bistro

I didnt even notice the truck.... my trained police eye took me right to doughnuts

If you were interested in getting the Anova SV circulator, you have until June 19th to save $30 on one. http://anovaculinary.com/anova-precision-cooker/?utm_source=01.+Primary+Marketing+List&utm_campaign=f71c6ac1a4-Anova_Father_Day_ROW6_14_2016&utm_medium=email&utm_term=0_f33347b916-f71c6ac1a4-100134741&ct=t(Anova_Father_Day_ROW6_14_2016)&goal=0_f33347b916-f71c6ac1a4-100134741&mc_cid=f71c6ac1a4&mc_eid=f20b46fd4c

I've done a lot with mine, from the obvious steaks to perfectly poached eggs (scrambled too), seafood is the best (especially shrimp). Played with mashed potatoes some. Stuffed pork chops and chicken breasts are great - the stuffing doesn't run out. Makes awesome fried chicken - SV cook it first, then bread and fry (you don't burn the breading trying to get the chicken done.) I'm also a homebrewer and use it a lot in the brew room to heat my strike water. It also makes a great whirlpool circulator (set the temp as low as it will go, so it never heats the wort, just helps circulate it around my immersion chiller.) It's one of the most used appliances in the kitchen/brew room.

Well, that makes sense. Otherwise, you would have to buy a grill to go with your new accessory. The D&C for the KJ is a great setup. It IS a must have for a round ceramic. It doesn't beat the KK setup, but saying that it solves a problem that doesn't exist ignores the fact that it's used in a different grill.

Finally got a chance to watch one of the KK episodes. Why is the KK logo plate blurred out in some spots? Check 12:33 - 13:05 of episode 203. It's not blurred at 13:31 of the same episode. Were you only given a certain lenght of time for your logo to show?

My EE days are behind me. Nowadays, I just write software. So, I won't be soldering anything. LOL! I'll just go for the heavy duty motor so I can roast a pig big enough to feed 60-70 people. You guys have been great with this process! That will complete my accessory list for now.

Oh, I agree — I’m sure it’s handy. But I think it’s also far away from “must have” territory. Put it this way: in terms of accessories, I would much rather have a baking stone, a rotisserie set up, or the KK basket splitter before getting a Divide and Conquer system.

@cschaaf - at this point in my life, the probability of me buying a kit, solder, and an iron is just slightly less than 0.000000! I could get there, but it's easier (and cheaper!) to buy than build, at least for me. As John Wayne used to say, "A man's gotta know his limitations!"

You might want to back off of that statement a bit, @CeramicChef. I, too, THOUGHT I could build it. I did my best soldering it and thought it looked pretty good. I even thought, "I might buy a few kits, put them together, then sell to make a few bucks." Then it didnt work. When I posted pictures of my work to the HM board, they were like "Whoa, that thing is a mess!" I tried to fix it and didn't have any luck, so I bought a second kit. I was really careful with that one... but, same result; it didn't work. Eventually, one of the HM board members felt bad enough for me that he offered to fix them. So I boxed them up and shipped them to him for repair. Bottom line - if you are thinking about building one, make sure you can solder. If you haven't soldered in a while, buy a cheap project to practice on.

@cschaaf - You have my undying admiration in building that HeaterMeter. In my world, we KNOW you can build one, I THINK I could! I could get there, but it would certainly be ugly! Kudos to you!

Yes, when the 4pm05 or 4pm08 is mounted to the grill, the right side table will have to come off. The mount is shared space and the motors are tall enough where they take up the space needed for the table. When the motor is not mounted, the mounting bracket can stay attached to your KK, and you can use the right side table. For what it's worth, I have a HeaterMeter controller. It's basically a build-it-yourself project. You do all the soldering, then install the HeaterMeter software that is free. It's not a cheap project, but I had fun doing it. I originally got it for my KJ. Did I need it? Nope. Once I learned the grill, I had no issues holding temperature for hours. Do I feel better when I use it? Yep. That makes it worth it to me. I haven't tried it on my KK for two reasons: 1. I need to figure out how to make an adapter to fit the KK controller port. I have some ideas, just haven't had the time to try it yet. 2. I haven't done a low/slow cook on the KK yet. I'll likely try a few of those without the controller first, just to get the feel. If you don't plan on doing a lot of low/slow cooks, a controller may not be worth it... but, it's a bit of a catch-22. If you don't do a lot of low/slow, then you may not learn the skills needed to do them and might not have the confidence to run them - so a controller would be helpful. This pretty much describes me. We might do a handful of low/slow cooks a year, so the controller is a great insurance policy.

That's kewl but Reef's Rods has a better ring to it - LOL. Reef's Bistro

Looks like a great week night dinner.

First of all, I love the splitter because I now brown my meat instead of just making killer grate marks.. to make up for the loss in the carbon taste, I grind up a small piece of well-carbonized charcoal and sprinkle it on the steak just before I serve it.. carbon is carbon LOL The I love the ability to drag the meat out of the shielded side into the raging heat and back. I can baste it with herb and chili flavored clarified butter immediately when I pull it from the heat and let that heat cook it in. I leave the meat over the heat just long enough to get the oil on the surface to boil.. pull it over and baste. Pull the next side out and repeat. Three sides have been browned before I'm back to the first side. I don't want to cook the meat more only get it that dark brown with burnt bits. I like Adam Perry Lang's technique of scruffing up the surface to make more texture and surface area too.. Sous-Vide creates an odd slippery texture that I'm not thrilled with. I put in the upper flipped over and throw round stainless drip pan on it.. then smoke the steaks at 235º on the main using a probe for accuracy. I only cook 2" plus meat. When I hit my target temp I pull the meat out and let it come back to room temp before I start the browning. I've even thrown them into the refrigerator and done them the next day.. warmed the meat in hot water in a zip lock bag before cooking. I REALLY love the splitter in the 32 because it lets me grill without wearing big bulky gloves. I can hide behind that hot wall of air and play with my food unhindered by gloves.. 15 minutes and my hand is feeling strained if I'm cooking a lot of food. There's my two cents

OK. I will hold off for now. In my previous post, I said the stoker appears to be superior, but is it really superior? I will let others who have used both decide, but for me, I like the fact I could control multiple cookers with the stoker II since it has 6 ports. As I said before, I have an oval which I intend to keep for now. If I decide to get another grill after the KK 32, I could possibly end up having 3 grills. Based on what I've read, I'd be able to control all three of them using the same Stoker II. In fact, someone mentioned to me that port expanders can be used to control a lot more cookers, but that would be an overkill for me. As for the rotisserie motor, I am thinking about getting the following: http://www.onegrill.com/Stainless_Electric_Grill_Rotisserie_Spit_Rod_Motor_p/4pm05.htm Will the KK 32 right side table have to be removed when using this specific motor? If so, I'll bite the bullet and get the heavy duty motor i.e. http://www.onegrill.com/Heavy_Duty_Electric_Rotisserie_Spit_Rod_Motor_p/4pm08.htm

I decided to roast a couple of ducks on my KK using this method over Memorial Day weekend. Last time I did them in the oven (it was winter and the weather outdoors was not conducive to cooking out there). Instead of using the bicycle pump to inflate the space between the skin and muscle, I used my fingers like I do when prepping whole chickens for roasting. This worked very well, though it takes a little time to be careful and not puncture the bird's skin in the process. You need to poke around everywhere to separate the skin, and I mean everywhere, so the fat can render out and the skin can have a good chance of getting crisp. I did not have black bean paste this time. Sue me. I had all of the other seasonings available. It is important to use some kind or rack or stand to prop up the birds so they are vertical during cooking so the fat can render and flow into the drip pan. Save that fat afterwards! It's good for lots of other cooking later. My rack was reasonably successful for this purpose but I did check now and then to make sure one bird wasn't leaning on the other, or had listed to one side or another. The only problem I had was increasing the grill temp for the final part of the cook. I couldn't get it hotter, so the skin probably didn't crisp up ideally. I also didn't use any smoking wood other than the lump charcoal, as I felt it might compete with the Chinese seasonings. The final result was yummy! I'd certainly try other variations of seasonings in the future using some kind of smoking wood. Keytickler

Ka-BOOOM! Nicely done, Charles. Kudos!

If you're cooking fish gently lift from the bottom straight up. If it doesn't release its not ready to flip/pull. Grill Grates System is the best for this bar none. Of course give the Grill Grates rates a half decent cleaning beforehand. Reef's Bistro

Did that most of last week in Baltimore at the National Homebrewers Conference. Social Club area in the Expo opened at 11am every day and there was a major event every night.

To be honest, I’ve never had a situation where a split setup would seem to be that much better than reconfiguring the grill while doing a reverse sear. Here’s my take. When doing a reverse sear, I typically have the dome thermometer in the 200-225ºF range, the deflector plate in, and the meat on the main grill. After the steak hits the IT I want, I’ll put the steak on a plate temporarily, put some gloves on, take the main grate out, and then take the deflector plate out. This would be difficult if the grill was at steak searing temperatures. But at 200-225ºF, it’s not a problem at all. Then I put the searing grate in, open the vents all the way, and wait for Smaug to heat up to steak searing temps. This takes a few minutes, but it’s much faster than you may think. I remember once talking about the KJ Divide and Conquer system as solving a problem that didn’t really exist. To be fair, I’ve never used the D&C system, but then again, I can’t see doing the first part of a reverse sear with a full on fire so that I could go straight from the first step to the second step of the cook without reconfiguring anything. If I’m going to start a reverse sear with a full on fire, I’ll just cook the steak directly, since I can get results like this without the reverse sear.

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.

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

Crazy money I love the sounds of that

I agree, it's all about where you want to spend your money. I just never understood people who drive $40,000 mustangs then comment on spending $5,000+ on a grill(s). My boss owns a corvette and cooks on a $100 Weber. Looked at me crazy when he found out I have $5,000+ in grills. It's all where you put your priorities and your "crazy" money. Reef's Bistro

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