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Must be konro season! I made beef skirt and chicken wing suya for my visiting Dad and Aunt last week. No pics of the board sauce but I capitalised on @Pequod's innovation and chopped up the tomato and red onion with some shredded basil in place of the large chunks of tomato and red onion that normally accompany your newspaper wrapped suya in Lagos. They both enjoyed it very much and didn't criticise me for being a deviant. Result.

Got it finally. Averaged about 500-525 and heat soaked the stone for almost an hour. Great crust. Toppings where perfect. Sent from my iPhone using Tapatalk

Great looking burgers, MacKenzie (at least I didn't see any beets - LOL!!) We finally started seeing local corn a couple of days ago. Today was my first time to get some for dinner. Still a bit early, but better than supermarket, for sure! Cooked up extras for leftovers tomorrow and Monday. Dinner on the deck (kinda humid), plated a steak with melting potatoes (alternate cooking method - InstaPot), corn and baguette. Made a nice sauce of horseradish, grainy mustard & mayo. Tasty Tuscan Red, too. While it was nice to do the potatoes in the InstaPot versus firing up the oven to 500F for the "regular method," it was a bit more labor intensive - multiple steps using different settings on the cooker. Couldn't tell any difference in taste/texture. Will only use it again if I don't want to heat up the kitchen just for the potatoes.

Looks delicious, Pequod. I had my Konro going today to do burgers, just used my regular lump.

Went for the basics on the first pizza night on the 42. Most of the time we do smaller pizzas so the kids can “decorate” them, they ended up looking very small . . . Publix bakery crust to keep it simple the first time out @ 500-550f for 7 minutes. Overall it was a solid first run. The fire ended up drifting left so one stone was 50 degrees hotter than the other, so ended up cooking everything on the right side stone. May end up using a deflector just to keep things balanced since it is a split stone set up. Cheers

I used the chimney starter method. First light a few chunks of lump at the bottom, then add binchotan once the lump is red hot. Worked great!

OKAY Pequod, you hooked me with the "pebbles are superior" bait! I even did a search! Thanks for the welcome btw.

Binchotan was smokin’ hot today.

Placed an order with Dennis in February and needless to say i’m Very excited to soon be receiving my 32” BB KK. I’ve been a cook pretty much my whole life, not professionally.... just a great hobbie. I’ve also been a home brewer for over 26 years as well. For grilling I’ve been cooking on charcoal, gas and recently added a Cookshack PG500 (Pellet grill) to the arsenal. I also have been dabblining in SV cooking for a couple of years now. I have been reading the forum extensively looking for ideas and tips so I can hit the ground running once my KK arrives. I’m fortunate enough to have recently retired and this is the present I bought for myself so with the extra time I look forward to creating great meals for family and friends. I was going to wait to join the forum until after my KK arrived but decided to start now so I can chime in and start asking questions etc. I’m looking forward to meeting with the great people who take time to help out us newbies. All the best, Paul PS - I’ll be keeping this grill at our vacation home in Northern Wisconsin. We call our up north place “Puravidaville” and therefore the natural name for our grill will be “Puravida-Grill”!!! (My wife says I have a Grill fetish......I think she’s right!)

Hello All - I am looking forward to learning some of the tips and tricks of using a KK from this group. I have been cooking on a primo xl for the past 10 years, and after rebuilding the hinge (again) decided it was time to evaluate long term options. After research, debate and a couple of conversations with Dennis (thank you), we decided on the 42. It was delivered last week and we built the ramp to pull it up to the house, got it located, etc. Now working through burn in/venting and some of the basic short cooks to “get to know it”. Looking forward to trying the first long cook over the holiday weekend. Here are a few of the delivery/moving day/ first cook pictures: Cheers

haha pequod. That's scientific and makes a lot of sense.

Beef back ribs today, 220F-240F more or less for 5 hours. This was my first experience with beef back ribs, not my last.

Really nice adapter. Your friend did an excellent job. On all my lump tests I have the alarm set for +- 25*. Most of the lumps go +- 10*-15* throughout the test. I'm good with that. By the time it gets to - 25* the fan is on constant and the test is over. That's my standard anyway.

Roadkill sportin’ a Meater on the 23. Just for some perspective on how large the 23 is, that’s a 12 pound chook.

Your friend did a very nice job with the adaptor. Good way to get the damper into the design with minimal hassles. That's a pretty big "dead band" around the setpoint, but given the size of this fan, it might be reasonable for it. I would have expected better from ThermoWorks, given how good the rest of their gear is designed/built.

Nicely done. Don't bother with the deflector stone. If one side is hotter than the other, just adjust your cooking time or move pizzas back and forth between the 2 stones.

YUMMY!

I have it working on a cook right now and it seems to be maintaining the temp. within reason. On the web site they say - Maintains constant temperature control (±10°F/6°C typical) over entire cook. They also state the the fan has shut off and turn on 25 Degrees F from the set fan temp. so I'm not sure how it will maintain 10 degrees over the entire cook. It is working at the moment and we'll see as time goes by. Doing beef back ribs so it will be a long cook. I would call it a plain Jane/Jim controller so as not to discriminate.

Since we are on the Konro trail, here is the breakfast bacon I did this morning. Slow roasted over and open fire. This bacon is sooo much better than when done in the frying pan. Breakfast on the deck.

Fantastic dinner, Tony. Lucky you, finding local corn. I'm still waiting.

Understand - life changes things. I've been brewing off/on since it became legal back in '79. Been brewing steadily for the last 12 years. Same story here in Iowa, took a long time for some of the good beers to start showing up in our market and it took some legislation to make it happen as well. But, as I like to tell folks, I like to brew "the weird shit!" Tomorrow I'm pouring my Matcha Green Tea Double IPA at our "happy hour" at a local brewery. My beer club's annual Festival is in 3 weeks and my 2 beers for that are a Red Rye IPA and a Hoppy Wheat, both made with Zappa hops (a new strain, named after Frank), so both beers are named after Mothers of Invention albums - Chunga's Revenge and Weasels Ripped My Flesh.

Nice press. Has cider making all over it! When I retired a few years back, I brought in my contractor to build me a brewing room in my basement, so I don't have to haul anything up/down stairs anymore to brew or clean. As I get older, I'll probably buy a scissor lift of some sort so I don't have to lift carboys of wort anymore. Even though I've shifted to all plastic because of the weight of the glass ones, they can still get a bit heavy when full.

You can fit so many pizzas on the 42! Sent from my iPhone using Tapatalk

Thanks for the tips, Tekobo. I'm hoping this recent stint of super hot/humid weather will stimulate a growth spurt. If not, I'll definitely give your tips a try - what do I have to lose at this late stage.

23" Main grate sitting on 32" main grate without handles The vertical line is the center support on the 32" grate

Sorry I'm a little late to the conversation but, I have been laying a floor down in the stick burner house/pavilion for the past few days. Keeps the rain off my head, and the rain off the Lang 48 when doing a cook, and you know how that can be. Staying up all night is not a consideration for me anymore either, never was really, however, a long cook during the day or getting up early to do so ain't so bad. If I'm doing a brisket on the Lang I can get the time down to 7-8 hours, a 14-15 lb brisket running around 275 with a nice clean smoke, 2sticks/45min starting with a small charcoal base. Easy to clean later, steam cleans itself as you hose it down and you brush it to knock off any remainder, then it empties out the drain valve into a bucket. I like it,.... like it now more than ever with a floor and a roof over my head. Having a stick burner is a plus, having a 23 KK is a convenience. Now, I don't have the Guru set up because when cooking I'm generally around the yard. If I leave for 2-3 hrs and the KK is purring along I don't feel the need to hurry back, that's how well it's engineered and when I return it's generally where I left it. I like a little work with a stick burner, you feel like your doing something, it's primal and part of the big plan. And on the opposite side of the coin is the relax side and here the KK shines. The people here LOVE their KK's and especially all the add ons they buy and research that make it hands free to run,.. almost. If you haven't noticed, cooking is just about a science here. It's a cooking tool of the 21st century, you won't regret making the choice because you'll know exactly what I mean when you see it as you open the crate. As long as you care for it, it will last longer than any ceramic cooker out there, and it looks so damn nice. I'd say it's like comparing a newer Porche to 68 GTO, the Porche is hands down the better car but, something about that Goat wants you to come back and give it one more ride. Were all moving forward, keep them both, you won't be looking back.

Well...you gotta admit...they at least LOOK better. And “look” rhymes with “cook” so it’s pretty much the same thing.