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At last! My konro grill arrived on Friday. It took me by surprise as I'd been sent some tracking data for UPS that didn't work and, by the time I got around to checking it out with the seller, the DHL man was at my door with an enormous, heavy box. Why was it so big? Well that is @Syzygies's fault. He was the one who turned me on to binchotan charcoal. Long before my KK arrived I figured I couldn't afford the real deal and so I bought these binchotan briquettes for a fraction of the price. I never used them in the KK because they seemed like such a precious resource and I instead waited until I could buy a konro grill so I could use them in small amounts. When I came to order the grill from the US it turned out that both the grill and the binchotan were so much cheaper in the US that it was worth ordering both, even with the additional UK duty and tax. Hence my super heavy delivery yesterday. Here are the beauties. Binchotan is notoriously difficult to light. I didn't have a chimney so I lit a fire in my KK21 and put the binchotan in there to get hot. Here are are the hot coals in my pristine konro grill My prawn stuffed chicken wings started to sizzle pretty much immediately. Yum!! I stood out in the cold, turning and basting every couple of minutes. I have to do something about my ODK arrangements. Nothing like @MacKenzie's custom set up!! Best of all, the KK came in very handy at the end of the cook. I was able to put the left over binchotan in the KK23, shut the lid and preserve these pieces for my next cook. I think binchotan actually works out to be very economical given it doesn't burn away very fast, is super hot and can be re-used. All good. Slightly wonky plated shot but very tasty nonetheless.

I love this cut. Gave it some local rub . . Then cooked it on the lowest position . . After a rest. . And carved. . Plated .. Tasted great Outback Kamado Bar and Grill

Yeah, the KK came in very handy. I had read about putting the binchotan out in water but you also have to dry it out before using it again and I am not so sure about that as the weather gets colder. Also, I wasn't ready for super heated water I already love this grill. It is fun having that active, and very instant, interaction between your food and the fire. It was great Bruce. It is a Chinese recipe and the wings are normally deep fried. I guess I can claim that this is the healthy option.

I finally got around to harvesting my chillis today. Here they are. I am a little worried because I have lots and lots of two super hot varieties - the chocolate bhutal and the white bhut jolokia. Hmmmm. I see fiery times ahead.

We cooked Bun Thit Nuong again tonight, absolutely love this meal in the warmer weather. The meat is pork belly sliced and marinated in soy sauce, sugar, fish sauce, garlic and shallot. Then to serve it’s a bed of vermicelli noodles, lettuce, cucumber, chilli with a home made Nuoc Cham sauce to go over the whole lot, this is one tasty dish that always marks the start of summer for me!

Awesome Konro cook. You're going to love that grill. It's just plain fun to cook on. So glad it finally arrived. Takes a while but the wait is worth it.

Wow, talk about a great first cook on the Konro. Love the charcoal, I just wish I had some. One of these days I'll give some chicken wings a go. Great way to put out the binchotan. Didn't I read you could also put it in a bucket of water?

What an awesome collection of peppers. It will be interesting to see how you use them. I see that fish pepper, hope it is for fish and doesn't taste like fish.

Here we go- Ready to spin. Roast is done. Resting. Sliced. Clean up, 1 mins. just the rod.

Wow that looks amazing Mac yum yum

HURRAY! But -- I'm totally shocked that your first cook wasn't Suya Pepper skewers!?!

Happy days Tekobo! Nice set up your meal looks wonderful. Prawn stuffed chicken looks and sounds delicious.