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Any reasonably decent lump will get hot enough to cook with. The problem is most lumps don't last long when burning that hot. The harder the lump the longer it will last. The sound of two pieces of lump hit together is a good indication of just how hard it is. The harder the lump the more of a "clink" sound it will make compared to a "thud" sound. Take for example RO. Burns plenty hot enough but burns up rather fast. When you strike 2 pieces together it makes a dull "thud", almost hollow sound. The Marabu on the other hand has a "clink" sound to it. They talk about this sound when talking about binchotan. Let your lump talk to you, become a Lump Whisperer - LOL Also properly sized pieces is key to success. I never sort lump but will do so for this cooking adventure.

Here is a sneak peak of the the Konro. I did this cook a few weeks ago when I first got it. The setup is much different now. It sits down in the table with only about an inch sticking out above the table. I also have steel tubes I use to hold the skewers instead of using the screens. I am planning on doing a proper post once I get the setup complete (still need to trim the cutout hole in the table). As for using this inside - I believe with proper precautions it would be doable. I get my coals completely glowing orange before dumping them in the Konro. Once glowing orange they give off no smoke. The only smoke you get is from the juices dripping onto the hot coals and that would easily be carried away by a vented hood. You could set it on a piece of finished 2"x12" if you were worried about the surface below.

I just emailed Dennis about that issue. No solutions yet, but working on it, hasn’t given up. Sent from my iPhone using Tapatalk

I love watching videos like that. Interestingly not all of the charcoal he used was pure binchotan. Just after he dumps it in you can see a piece of extruded charcoal with its perfectly round hole in the middle.

Nice little video. http://video.bonappetit.com/watch/cook-like-a-pro-main-editorial-episode-with-erik-ramirez-konro-grilling-anticucho

In the states these grills were on backorder for a number of years. Early this year when it looked like they were going to finally come off of backorder I pre ordered mine. I probably got one of the very first ones coming out of the container. A friend on the Guru forum ordered one recently. His is expected by end of April. Fingers crossed that yours arrives shortly. Me and Mrs skreef always have a good time cooking and eating this style. I just need to get a bunch more recipes under my belt.

Wow KK, WFO, and Kongo you are going to have one heck of a nice ODK Charles can’t wait to see the finished setup!

That looks great @ckreef. Looking forward to seeing the final set up!

The light rye bread is baked and I'm about to set off on a delivery mission.:) Flaked Rye Berries on top. I'd better get going before I change my mind.

I am making a loaf of light rye bread in my Lekue as a gift so looking for a light lunch. Remember that pastrami that I made many moons ago, I put that to good use. The bread in the sandwich is the same as what I am making today.

Thanks Robert. Glad to hear he hasn’t given up.

That is perfect, Bruce. I hope it all goes extra well for you.

Thanks, Grant. I had a lot of fun making the bread and delivering it.

Lovely photo of the finished ribs. And yeah, foil is your friend when it comes to getting your ribs just right. Yum.

Here you go this was the last pic I as to hungry lol. Outback kamado Bar and Grill

Put a couple of leftover thighs to good use, along with some sous vide potatoes fried in ghee.

Do you have a cast iron skillet or griddle? Put that on the sear grate on the handles of the charcoal basket. Crank the heat to over 500F dome (will be about 800F in the pan). Let the pan get smoking hot, then drop the steak in (heavily rubbed with Bayou-ish). Use a steak that's at least 1 1/2" thick. Stand back as it will smoke profusely and be pungent! After about 30 - 45 seconds, flip the steak over (be very careful, use the longest tongs that you have!!) and go another 30 - 45 seconds. Remove the steak. Unless you have a serious pair of high temperature gloves, leave the pan alone! Check steak temp for desired doneness. If it needs more cooking time, put your lower grate in and roast the steak there (or if you're using the basket splitter, slide the pan off the direct heat. Be mindful, if you over do the blackening crust, it will get very bitter. Let the steak rest for 5 minutes then hit it with a serious knob of butter. If you want, you can mix in a tiny bit of the Bayou-ish rub into the butter for a little extra kick. Go easy on it - you want to be able to taste the meat - LOL! Here's some pics from a blackened porkchop dinner that I did some time ago.