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I've been working on this project for years now, as some of you remember my first attempt turned out to be over 22" and was sold for a while and then the standing discontinued and shifted into a huge table top.. So this grill actually measures 21" left to right and 20" front to rear. Great size just working on the COGM now.. The lid has a little bit of the 23's shape added to the Hi-Cap shape for aesthetics.. I'm very pleased with this new addition to the KK family.. 23" Ultimate with the new 21" Supreme.. These two beauties are going to the UK. Argh.. the factory camera has some moisture trapped in the lens causing that white flare..

It's that time of year again and what a game but Richmond came out on top.http://www.afl.com.au/video/2017-09-30/highlights-adelaide-v-richmond. So gave ribs some raging river ready to go on with some peach woodon they golooking goodand readywrapped them in butchers paper to restthere was some salad lol Outback kamado Bar and Grill

I've had a burger every day since. I just ruined another dish I used to be able to eat out. "Chopped" is a misnomer. At first I'd slice as far as I could, then some final mincing with a chopping motion. I've come to think of even that as mashing the meat. After slicing along all three axis, one can wad together the meat and slice another pass or two, as if slicing salumi. No thwacking the knife on the board, all careful drawing the knife past the meat. It is worth a try. Nevertheless, one of my favorite scenes from "Being John Malkovitch" is the documentary clip where Sean Penn struggles with whether he should follow John into puppetry. Being John Malkovich (10/11) Movie CLIP - John Malkovich Becomes a Puppeteer

I don't know why I hadn't thought about chopping red meat burger by hand as I always do it that way for tuna & salmon (burger).

Looks like my next mission is to hand cut my burger meat. I wouldn't want to be doing this for a crowd.

TY everyone for your kind words and prayers. It means a lot to me and Susan.

Yes, I have used Royal Oak that comes from the USA and no problems. The only time I have gotten that bitter taste is if I have put the meat on too early. I should have let the fire settle down before adding the meat, if you open the lid and the smoke you smell is not good and you put your meat in it will end up on your meat.

Looks twenty times better than the pizza I had for lunch!!!!!

FWIW: My KA Meat Grinder attachment came with a 4-blade cutter. I prefer a little courser grind so I had a machinist cut off two of the 4 cutters. Made a difference (until the plastic housing for the grinder hopper started cracking). My KA is circa early '80's whereas a friend of mine has a much older KA and his grinder is all metal without any plastic. Since then I purchased an LEM grinder where I can choose from fine to very course via different grinding plates.

Go for it, Aussie, it is tasty stuff.