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7 days in Sydney and now am on the way home. The picture is self explanatory. Updates to come in due course (the fillet had to be shortened and that excess cut into steaks to fit in the eski)

They are weak one should forgive them lol Outback Kamado Bar and Grill

Sous Vide boneless beef ribs are done after 51 hours @ 137F. Smoked before putting into the bath.

Hi guys well after selling my 23” KK last summer and then having to use a Primo XL 400 for the past 6 months I was totally heartbroken to the point I couldn’t stand smoking on it any longer and just had to upgrade to a new 32” and am now back to being a happy guy AGAIN! I want to give a big shout out to Dennis once again for his superb customer service that’s second to NONE! truly amazing in all aspects. Looking forward to posting my cooks once again with my KK family and it’s great to be back talk to really soon. Now if I could just snap my fingers and have the new 32” magically appear in the back yard. Lol

Scaredy cats.lol Outback Kamado Bar and Grill

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.

Today we did our first cook on the Big Bad 32 N.Y. Strip, Burgers and Hot Links and everything turned out amazing so happy to be back cooking on the KK again! Neme was right beside waiting for dinner to get done. Lol

Nice looking meal Mac. What was it like? It looks like a completely different proposition to the usual beef ribs, smoked on the bone. Was it more like a steak then ribs?

Wow, you are going to have lots of tasty meals, can't wait for the pixs.

That would be a big.........................YES!!!!!!!!!!!

Nice take away can't wait to see the cook Outback Kamado Bar and Grill

Wow what a haul! Bet you can’t wait to get that on the smoker! Sent from my iPhone using Tapatalk

I decided to take the 4 retaining "c" clips off. (pulled them off with a pair of pliars) Three reasons for this: 1) for our application they are not needed to hold it together. It'll stay together on it's own. 2) way easier to clean the 3 individual parts.  3) there's times when I'll probably do a mixed grate and skewer cook and will use the middle section by itself.

I'm voting for "none of these days"!!!!!!!!!!!

None of these days?????? I meant one of these days lol

Great first cook on the 32! The world needs more bulldogs

Fantastic cook Erik! We’ve got an Aussie bulldog that loves laying by the KK “supervising” until the food is ready Sent from my iPhone using Tapatalk

Just wanted to give thanks to all that sent me emails about the forum being down. Murphy's law prevails as I was on a 22 hour flight from LAX back to Indonesia. Go Figure! Was a bit painful to get going.. took about two hours of calling and emailing my IT guy because I did not have all the login info in my Ipad. When the SSL was updated, it crashed the forum and needed to be restarted.. Argh Good news is I just discovered how to turn off the advertising on Tapatalk..

That grill (the 23" from the link in the original post) now lives in Columbia, MO... And that's the first recipie I cooked on it here...

I use a shop vac with a drywall filter, gets the inside nice and clean. The lower draft door does come off, so it’s quite easy to sweep ash out that way. Sent from my iPhone using Tapatalk