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`I hadn't thought of tacos but now that you mention it, I had some really good fish tacos last time I was in NY and suya pepper would do well with some silky fish. Looks like we are going to have to run a shrimp v fish taco test very soon...

Thanks, Bonfire, that's a great tip especially now that we, Canadians, are in the midst of a long running postal strike. I was afraid my dinner might arrive petrified.

I'd do express

As many of you know I purchased a used 23 KK from Tucker, well tomorrow I am going to go big or go home and use it for the first time and cook the Thanksgiving Turkey I thought you might enjoy a couple of pictures of this beauty in the sun light with its tables installed It was made in 2013 and its color is Dark Autumn Nebula and its a 23 inch model

First turkey in KK32. 3 days brined, 350d for about 3 hours. I tried the Meater probe as was impressed

I lived in the Sierras for a few years. One day while listening to the radio the DJ said I got to share this call. The caller asked to speak to the weatherman, there's a pause and you hear the weatherman pick up and introduce himself. The caller then says I just wanted to let you know I just got through shoveling two foot of "partly cloudy" off my deck!

Good for you, Bruce, I am looking forward to those pixs unless you send me a care package in which case I'll have the real thing and not just pixs.

Looks very nice. Have fun using it tomorrow. I’m also cooking my turkey in my KK. Pictures to follow I hope. And Happy Thanksgiving to everybody!!!!

I completely missed that video, some good info in there

They've had names from the start @tony b. Before they arrived I told a friend I was getting two new BBQs. His first response was, "Why two?". Before I could answer he said, "Ah, one for meat and one for milk". And that was it. They were named.

Snowmoboat lol

Two disclaimers: First this is a book about yakitori and is more suited to a konro grill than a KK and second, I have included the link to the book at amazon.com where there are two favourable reviews of the book. Don't be led astray by the ill informed review on the amazon.co.uk site. Based on what I have cooked from this book so far, I love it. It is all about the chicken and is very clear and precise about how to get those little, grilled morsels tasting as good as can be. It starts with lots of pictures, showing you how to separate out every piece of a whole chicken. Then there are pages and pages, showing you how to prepare each piece ready to thread on the skewers in exactly the right way to achieve a beautiful and beautifully balanced skewer. And then there are photos and instructions for how to cook each piece, whether it be wing, inner thigh, breast or the more challenging thyroid, soft knee bone or neck. And it's not just about the meat. There are lots of recipes for sides and cocktails. A complete meal and a great book. I commend it to you. https://www.amazon.com/dp/0714876453/ref=cm_sw_em_r_mt_dp_U__UOf6Bb1XTPE12 The above is the theory. In the real world, things are not so perfect but they did turn out tasty: 1. Boys and girls, do not try this at home without very good ventilation. The dangers of carbon monoxide poisoning are not to be underestimated. That hood vents to the great outdoors and I have ordered a carbon monoxide monitor, just to be sure. 2. This book encouraged me to be adventurous. It showed me how to prepare chicken gizzards (on the right in the picture below) and hearts (not pictured). I am very familiar with gizzards but had never quite managed to bring myself to try chicken hearts. Both came out very well on the konro grill. As did the chicken thigh pieces on the left. 3. Don't let perfection come between you and a good bite to eat. I didn't have any fresh chicken legs so I ended up using some sous vide thighs for the skewers and rigged up a series of skewers to deal with my severely unbalanced chicken drumsticks. 4. And do pay attention to the sides. This was rice with crispy chicken skin from the thighs. The sous vide eggs in the middle get mixed into the hot rice just before you eat it. Delish! 5. What tips did I pick up? Keep rotating your coals, the temperature varies through your cook and the binchotan would get red hot at the bottom, right next to the vents. Spray your meat with sake to help caramelise without burning. Don't fry the chicken skin like they say, it is better baked. Probably start off with more coal than I did so that the coals are closer to the meat when you are cooking. Lots more to learn. Next I will try to cut up a whole chicken and emulate their beautiful presentation in the book.