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Hi there Wahoo, Pretty fun, right? Nothing like 42" of 'to the degree' controlled cooking surface on 3 levels. Seems a shame to let the coals go out! Should be cookin' 24x7x365... If only we could eat that much...

Greetings KK’ers. Whilst on sabbatical, I have acquired a Mockmill and been experimenting with Fresh Milled flour. The flavor boost is incredible. Quickbreads require no adaptation at all (so far). My first two sourdough experiments have also been smashingly successful and superbly tasty. A demonstration for your amusement: The mill doing what it does...milling. A loaf of 50% fresh milled hard red spring wheat. The other 50% is Giusto’s Artisan bread flour. This was 84% hydration with only sourdough starter as leaven (no commercial yeast), and no other agents like ascorbic acid or vital wheat gluten. This was baked in a cast iron combo pot in my oven and the result was superb. Much better flavor than any whole wheat bread I’ve ever had. This week’s victim was Spelt Sourdough, using 30% fresh milled spelt, 30% fresh milled high extraction hard red spring wheat (high extraction == some bran removed using a 40 mesh sieve), and 40% Giusto’s Artisan. This was 85% hydration and only sourdough starter leaven. Also, no ascorbic acid or vital wheat gluten. Used an oblong banneton for proofing and oblong clay baker for...well...baking. Again, a superb result and incredible flavor.

Finally have my table finished. This is not meant to be sitting around although if you had stools you could sit around and cook. A good inch all way round, enough for fire protections and I can get my hand in to control the vents. If I find the wood is darkening I can put in some metal liners. Steak is on. Should have had a bigger fire though. If I find the shelf is getting burned from sparks I can have a piece of stainless steel cut to fit over it. Cooked a spaghetti squash and had planned on an air fryer baked potato but after an hour at 400F it was not cooked and the rest of dinner was ready.:( Drizzled maple syrup over the squash. Coals removed and Konro is cool so on goes the top to keep things dry.

Greetings. After much hassle I think I've finally got on. Look forward to reading info on this forum. Muzza Kiwi. from New Zealand

Thanks for all your notes of concern.. The 7.5 earthquake and tsunami in Indonesia today was far from Bali and the factory in Java.. We're all ok.

Got some nice ribs..gave them some cherry..then vacuumed sealed them for tomorrow. Outback Kamado Bar and Grill

Really nice looking table. Does the top go on with the Konro still in the table? It takes a few cooks to figure out how much charcoal for the different cooks you do. Learning that is part of the fun to me.

Thanks Steve , gonna have a good go at this Cook in tomorrow early doors [emoji123] Sent from my iPhone using Tapatalk Pro

Sure have MacKenzie bloody delicious [emoji39] [emoji123] Sent from my iPhone using Tapatalk

Nice reminder... will try some spatchcock chicken on the top rack tonight. Have you decided on your weekend cook? Char siu pork could be good. The Husband had a thing about tapping the tiles with a wooden mallet during the burn-in - he said the lifted/lifting tiles made a different sound. I couldn't really tell. Two tips I am sure about: make sure you have strong lighting or a torch in case the burn-in extends into the night and keep wiping as you go along to avoid stubborn white streaks that are harder to get off at a later date. Good luck!

Looking awesome mate! All set for tomorrow?

That's true. Seriously though, at a restaurant this is your occasion to place a beet root in place of cheese or tomato? No fight, I will give a go

Hi All, Just ordered a BB32 in Cobalt Blue pebbles on Friday. I cannot wait till it shows up. I will be reaching out for some assistance and knowledge in the near future, Reading all of the great reviews and comments on here was a huge reason for me on finalizing my decision to purchase one of Dennis's beautiful units. Now the wait is here...LOL