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I got an email from Sally at http://pepperberry.net.au/ and she said the freeze dried pepperberries (aka purple crack) were available again so I ordered a kilo of them. They are out for delivery today I have ordered from them in the past. They are easy to work with and the previous orders have been great. I need to keep this order locked up because as soon as my family and friends find out that I have resupplied they will be at my door looking for handouts!

We're special for sure

Result! I do hope you get to keep both KKs and build them into your new ODK. I have no doubt that the KK forum went into a collective silent scream when you suggested moving a KK on. Funny. I do speak German and love cooking Japanese. Current kick is trying out recipes from this donabe book https://www.amazon.co.uk/dp/B00TCI531C/ref=cm_sw_em_r_mt_dp_U_sbeZCbZ3J0RWF and latest purchase is a table top burner for cooking hot pots. Will ride this horse one for a while before considering teppanyaki although I must say that it looks like a beautiful piece of kit. I too am a cookbook freak and would be interested in your Japanese top 5. I'll be interested to know how you find the coco char briquettes. I buy 250kg at a time and that lasts me about a year. I just had a delivery a month ago so won't be needing any more for a while. Also interested in how good a discount you get with your Zimbabwean connection!

I will definitely miss my egg got a really good deal on it. I have a lot invested in it. If I can’t sell it I’ll hide it at my dads house. Hahaha.

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.

Hi, everyone I’ve been cooking on a BGE for 5 years now. Ive been eyeing the Komodo Kamado for about 2 years. I’ve been emailing Dennis lately and got a quote for shipping. Now i’m just trying to figure out my finances then I’m ordering. I’m new to this forum but I’ve heard so many good things about the Komodo Kamado. Just wanted to say Hi and introduce myself.

Ok, so each box has four bags of 20 pellets each. I have three pictures depicting what 1, 2, and 3 bags each look like in a 23" Ultimate. I lit them using my MAP torch, and about 30 minutes later they are steady at 400 in the dome. There was a noticable coconut product smell when they were getting started, but now it is minimal. We are having cilantro lime chicken thighs tonight so I'll post later about if there was a flavor profile from the charcoal. Also, once this basket is burned down I'll post about the amount of ash as well. Sent from my SM-G892A using Tapatalk

ARgH.. Will report again! I'm sorry last he checked the logs all looked good.

I feel so special!

Welcome to this elite group.[emoji4]

Granted this is coming from someone with no previous experience with any similar device, but I think you'll be happy. Connecting to my router was simple and effective. The ability to monitor the status of your cook (pit and food temps) also pretty cool. As Dennis has suggested previously, the Pit Viper seems to be of little utility - the KK is so easy to control, having the fan really didin't make much of a difference. That said, it was nice to use to stoke the char when I was ready for the sear. Not sure I really like the Share My Cook interface, but its not a big deal really - I don't plan on sharing my cooks with anyone other than my KK peeps. I've still got a few things to sort out in terms of functionality and am looking forward to using it for a long cook, but I'm pretty happy with the purchase so far.

Well I pulled the trigger and ordered a CyberQ Cloud. Hopefully will give it a try next weekend.

I thought I'd try to "live stream" it for you, @ckreef, but it seems there's a problem uploading photos right now. I'll report thoughts and photos as soon as I can.

My cart is full just gotta check out. All the colors are beautiful haha

@Braai-Q - I'm sure that you've looked already, but just in case, there are several discussion threads on here with pictures of folks ODK set ups. Many feature multiple KKs, along with other cooking appliances. Might give you some ideas.