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Well, while today's experiment didn't find the elusive "je ne sais quoi" in tekobo's spice mix, I have to say that it's pretty damn good regardless. The major changes were Nigerian Maggi cubes, Javanese long pepper, Grains of Salim, Indian chili pepper, and some Urfa Biber. In a side by side tasting of my previous batch (#1), this batch (#2) and tekobo's blend (T), I have to give the nod to Batch #2. By the end of dinner, my nose was running and the top of my head was sweating! Plated with local sweet corn (amazing!), some nice toasted cumin seed Basmati rice and side salad. The TJ wine (GSM - Grenache, Syrah, and Mourvedre) was a perfect accompaniment.

You wouldn't have fooled me. That looks way too new. Sort of like the new white KK interior. I've been cooking on my since this spring. Doesn't look like that anymore

Ah...the joy and wonder of true two-zone grilling on display. Didn't even use the basket splitter. Just piled the lump to the side, letting distance squared do it’s thing. Simmered the brats in beer on the indirect side, then onto the direct sear with some corn. All done with the flick of a wrist and some tongs. Brats are done! Back to the indirect side to stay warm whilst the corn cooks direct for awhile longer. No grates were moved. Just some more magic with tongs.

Another great plate. Can’t wait to get my Konro. Although, since my wife likes fondue so much, I’m thinking the Konro is for her. Yeah...that’s it...can't wait to give her the Konro!

Was looking for a quick and tasty dinner so thawed out some previously KK cooked meatballs. Then pre-cooked the mushrooms, add some cherry tomatoes and fresh from the garden spinach. Started my fire with just 3 small pieces of hardwood and a little softwood. One thing for sure that SoloStove gets a good fire going quickly. Once that was going I moved the burning wood to the Konro and added the leftover coffee lump from Wed's cook. We were off to the races. The pot lid in the background fits my stove. Ready to grill. Added some Green Pepper Monterrey Jack cheese to the mushrooms. Plated. I liked the crunch on the meatballs. Tasty.

It's what we do here. We all love to cook and think the KK is the best grill/smoker out there.

Lol getting deported soon Outback kamado Bar and Grill

23" Splitter: I agree it only works well with the lower and sear grate. I love using the basket splitter with the 23" because it lets me leave my arm down there to play with my meat without a million BTUs cooking me.. The 23" still holds a volleyball plus volume of charcoal and when it's all lit and screaming it can be daunting to reach in and hold your 3-4" ribeye on it's side for browning.. Yes the 32" and 42" with their traditional grill proportions create MUCH larger shielded areas.. in fact if you are very "hot wall aware" you can grill at screaming hot temps without a welding glove. (do I need a disclaimer here;-) Thanks all for your enthusiastic involvement here..

Sorry you are selling your KK. I’m sure it will go quickly

Hmm. I like the idea of getting a good crunch on the outside and a soft inside using a Konro. As for the fondue and raclette jokes - I know @Pequod's wife is wise to all of that. I am just looking forward to him trying to explain how he is going to cook the goat on his, sorry her, Konro.

That one is a duel outlet pump. Check out ACO 9601 which looks to be their largest single outlet pump.

Tell here it's for doing raclette!

Can't wait to see what else you cook on it. Congratulations they are a fun cook.

Don't feel bad,ck, I only picked it up on Wed. Did this cook and a Suya steak cook.

Guys Y’all are all a wealth of info Thank y’all! Sent from my iPhone using Tapatalk

There is always some fun experimenting to do.

Dennis supplies to the states so cant expect him to hold every voltage for the rest of us lol .alcohol is doing my head in what do you use . Outback kamado Bar and Grill

Beautiful! Dennis will be along soon to ask you for a pic with the cap on in its final location for Instagram.

Sad day good luck with the sale . I'm sure it won't last long Outback kamado Bar and Grill

Hope it finds a good new home!

I have really been enjoying my soapstone.... I ordered one for my Big Joe and it arrived broken. I got the replacement, but I've found myself using the small side of the broken chunk in my Akorn Jr. more frequently than the full piece in the Big Joe.

I hate to let this go but it’s time to list my 23” KK Matte Black Pebble w/Teak Cabinet. Comes with all of the original grates, pizza stone, stone diffuser, drip pan, BBQ Guru DigiQ II, half a box of Extruded Coconut, Weber chimney, and starter cubes. Asking $3,300 for all of it. I’m located in Michigan.

Darn. You beat me to it. I was going to tell him you’ve been posting Konro cooks weekly since January.