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Pequod, the Milwaukee compact blower number is M18™ Compact Blower (0884-20). Please note that is for the blower only, the battery must be bought separately.

Thanks for the book recommendations @Pequod and @Flht01. I have been able to locate them all on amazon.co.uk so all is well with globalism. Concept of an English twist on barbecuing is funny. I am actually a Nigerian masquerading as an Englander. So you will be getting an African British twist on things when I finally get my hands on a KK. Did I say all was well with globalism?

OMG, MacKenzie, that's just awesome. Cooking the yolk in the shell on a griddle on the KK - brillant! Well, we kinda got jypped on the eclipse here. Was cloudy most of the morning and finally cleared AFTER the eclipse was over! But, I did get in a couple of pics. I used my brown lens sunglasses as a filter. We were only in the 90% zone here. This one got a little Photoshop help. Mostly to take the brown out.

And YES, the beer was named Purple Crack at our Festival on Saturday. It went over well. When there are over 100 other beers being poured, you have to get folks' attention somehow and a catchy name is always a good trick. There's a gallon or two left and it's going to another Festival this Saturday.

I have a 23 and 32 combo and really enjoy it, however, I really wish that I went 19 and 23 most days like @5698k. I have been cooking on kamado grills for the past 6 years and have owned 8 different kamado's before going to the KK. With that said, I agree with CC on the need for multiple kamado grills. I have preached this for years to people. When I first started out, I went with the XL version of a competitor brand and loved it. It was all that I had and I didn't know different. I cooked everyday and crushed through bags of charcoal. I still had my gasser and would cook the odd meal on it, however, I found more often then not, the need for another kamado. Finishing cooks on time using different temps, space etc. Then I added a second kamado at 18" and found week night cooks easier due to quicker heat up, and less fuel for the day to day cooking was used. I loved having different grills for different tasks. Fast forward to the KKs. The 32 is awesome, it has tons of room and super fuel efficient, however, its still very big and will use more lump then the smaller units. The 23" Ultimate is the sexiest model in the fleet. There is something about its lines that get me every time. I use the 23" 95% of the time and reserve the 32" for larger cooks, overflow cooks, and majority low and slow grills. My 23" is now my week night cooker.... With that said, I do find sometimes myself wishing for a quicker heat up then the two. That is where I think @5698k has the best setup in the fleet. If I were you, and I am not so its easy for me to tell you what to do because it is not my money. I would order a 19 and 23 at the same time so you can ensure they are the same colour if you like matching and have OCD. Also bleed once, cry once in my opinion. And to be honest, it won't be that much more than just buying one 32" grill. I would also, consider having Dennis build you a custom table for the setup as his wood working skills are next level on the craftsmanship scale. buy yourself a baking stone for the 23" and rotisserie and keep the 19 with stock parts for now. This setup will be by far and above better than owning one grill any day of the week. You will cover the ability to rotisserie and cook other items at the same time, 2 different temp cooks (most common for us is ribs and chicken), cover off family events with room for casserole dishes in one and a large chunk of meat on the other, and most importantly cover off those days where you want to be up to temp quickly when you just don't have time. Im not steering you away from a 32" and by all means if that is where your mind is headed, then you do it, but honestly, 2 is always better than one. I just took a pause to do some research on current pricing...... 32" $5,900-$6,100 19" TT $2,840-$2,940 23" $4,260-$4,440 I would recommend the table top model for the 19" personally it looks dope and will look even better on a custom Teak table beside the 23" So sounds like you like the pebble finish so 32" will cost 6,100 opposed to a 19" and 23" combo will cost 7,380. Lets be serious for a moment.... both options are a lot of money no doubt. But if you are already in 6,100.00 going up another 1,280 is really not going to make or break a sale. Does that make sense? My dad always says, in for a penny.... in for a pound! I agree in this situation that the extra 1280.00 (993.82 GBP) will be a worth upgrade. If the table is too much all at once, get the beautiful stand that Dennis produces for the 19" until you can make or have hubby make a table for you to house the units. I vote for versatility like @ckreef said above and spend a bit more to cover absolutely everything Sorry to throw a curve here, its a huge purchase so best to be informed of all options Good luck Ryan

Hatch chiles arrived at the local supermarket last week. Bought 3 lbs. Finally got around to roasting 2 1/2 lbs today. The other 1/2 lb was put up fresh. I made the cage for the rotisserie basket last year out of 1/2" wire fabric. Works great for this application.

A friend sent me a gift package and in it was a bottle of Orondo Ruby Cherry jam among other goodies. After much thought I decided to start with the cherry jam on freshly made sour dough bread. Just look at this goodness - Plated. Good to the very last bite. Not only does the jam look spectacular but it tastes fantastic. I love the colour, the clarity and the perfect bite sizes of fruit. Needless to say I very much enjoyed breakfast from my corner chair in the ODK. Thanks, Friend.

TY @dstr8 a few batches every summer just enough tide me over until next summer. I usually make enough to give some to family members. This year I gave some to a couple of friends. Screw the family - LOL Next summer you should make a batch or two.

Charles, you'd better be careful if Susan hears you talking about liking "strange." @tekobo - Check out Meathead's book, too. He's the head guy over at Amazing Ribs, one of our favorite BBQ websites here.

Now you've gone and done it. I like strange (non American) twists on food. We're waiting........ LOL

I thought that might have sounded accusatory, so I thought I'd best clarify!

Damn fine looking jam there @ckreef & @MacKenzie! It has been eons since I last made jelly or jam ...

@MacKenzie - your buns are beautiful. Those are really a work of beauty. And the pics of the finished Sammie's are stunning. How do you keep doing this so dadgummed well? Even the deer up at your place wanna know!

Charles - that is a really delicious looking cook. I'd eat that 6 nights a week ... Every night but pizza night.

@MacKenzie - WOWZERS! Simply WOWZERS.

@MacKenzie & @Syzygies those are some downright clever and funny pics! Thanks for the smiles.

That picture is magazine ready! MacKenzie, you have a talent that you need to explore - seriously!!!

I blew it. The quintessential eclipse photo would be "camera obscura", using the KK TelTru pin hole as a lens. Oops. Instead I drilled a pin hole in our rear shed. Mostly cloudy. Here's the best picture of our eclipse at its peak.

Updated: Grill Shack population grows by 50% 23" Dark Nebula joins the family !

I've said it many times. As much as I love all kk's, I still say the 23 has the best lines. Congrats on your grills. Sent from my iPhone using Tapatalk

If I was to summarise all the advice that I have received, I would say that a KK is indeed able to satisfy all your grilling needs but two or three KKs will do it even better and you should definitely maximise your real estate from the start. With that in mind, I should have gone for the maximum I could fit into our chimney space. Having measured up the area, we could actually get a 32" in with a 19"TT alongside sitting on a piece of furniture that would give us good storage space underneath. That would be the logical choice. The good news is that your various posts and utter passion about your particular choices reminded me of why I have loved KKs for so long. They attracted me for their beauty. So I went with what spoke to me. I adore the shape of the 23". And I prefer the idea of another free standing KK next to it, rather than a TT. I love the idea that Dennis has put all his expertise and experience into the new 21". I'll be getting one of the first. It won't be perfect and I am sure Dennis will refine and evolve it over the years but I am OK with that. I will have two new friends in my garden that will take my breath away whenever I look at, touch or use them. I am looking forward to that feeling.

The white smoke is actually coloured cobalt blue pebble. And the smoke is being pushed out by..... ....a 23" and a new 21" Supreme Tall. The latter is a bit of a leap of faith but we trust in Dennis and the fact that his newest grill will be his current best. Thank you so much for all your advice. I'll need a rest now before embarking on the what charcoal, how much charcoal and which accessories investigation. The Husband is happy too.

Kind of. The mass flow rate (fluid dynamicst here -- don't make me pull out the quasi-1D Navier Stokes equations! ) through the Kamado is determined by the exit and entrance areas of the top and lower vents. Yes, it forces all of that air through 1/2, but that 1/2 on a 32 is very roughly the same size as a full basket on my 23. And even with a full 32 basket, the 32 is far more agile than the 23, unless I pull vents out etc. Simple physics -- larger chimney cap and vent dials --> much greater airflow overall through the system...if I want it.

Yeah to each is own and I love my 23/32 combo but I think if I was considering 1 grill I would always opt for 2. That's all that I was getting at. Also with 2 zone... if you have two grills you don't need to worry about that lol Having 2 grills instead of one big one is the best option for any cook in my opinion. But you know what they say about opinions

Just to be contrary, I actually use my 32 more for day to day cooks than the 23. I tend to keep the 32 in the split basket configuration with the lowest grate directly over the coals and half grate on the indirect side. I also find that my 32 gets to temp much faster than my 23 when using just the vents. I can pull the vent door out, etc. on the 23 to bump things up a bit, but the 32 is downright agile for a big fella.

TY MacKenzie that is about the best compliment a jam maker can get. I have slowly been tweaking my technique to try and make the very best jam possible. I was really happy with the way the Orondo Ruby Reef Jam turned out and think I can get it even better next year. Only 11 more months until we find out - LOL I guess if they didn't figure that one out they just haven't been paying attention lately - LOL

I am ready and waiting for the IT to get to 147F. Done. I used the KK cold smoker for this cook. I can tell you when the fire seems to be dying down in the smoker a very small shot of air from the Milwaukee Compact Blower does wonders to revive it. Most of the smoking wood was whiskey barrel wood and some maple. When things were done I took the top off the cold smoke and in a very short time it went wild, BTW the air pump was still connected. Tomorrow I will slice, package, vacuum seal and freeze.

I took the leftovers from my Franklin style brisket and made some chili out of it tonight. I split the point and the flat and removed all the fat and cubed all the meat. For my liquids I used a 28 ounce can of fire roasted diced tomatoes and a 28 ounce can of crushed tomatoes as well as a 24 ounce jar of Classico brand fire roasted tomato and garlic pasta sauce . I put in a 7 ounce can of Goya brand adobo chipotle peppers, One diced yellow onion, a shit load of chili powder, garlic powder, and one packet of Mccormicks chili seasoning. That all went in the pressure cooker for 20 minutes and boy did it come out good ! The 1996 Cos d' Estournel washed it down righteously.