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Made deeply jealous by one of @ckreef's purchases, I hatched a plan. I asked The Husband if he would like a new toy, just like Charles'? He said yes. So I bought him one. The only trouble is that I now need to wait for him to get home before I can unwrap it!!!

SV @ 140F for about 6 hours. Served with potatoe scallop, potatoes from the garden first I've picked this season. Seared the steak on the KK after cooking the potatoe scallop. Plated.

Baked Mostaccioli on the 42 KK. Sent from my iPhone using Tapatalk

The Husband has been out of the country all week and only arrived after dark today. To make sure darkness wasn't an impediment to him opening his new present, I got a friend to help me carry the 70kg of grill into the house in readiness for The Husband's arrival. Here it is waiting. I was waiting too. Here it is unwrapped. I don't know what a Santa Maria grill is but I am guessing this is similar, looking at the pictures on the net. In the UK it is described as an Argentinian grill. We went with the no fire basket option - the makers said it would be fine to build the fire in the bed. This purchase has triggered the ODK design that we needed but were not motivated to achieve. Now we must. It is nothing like others have created for their homes. No diggers, no contractors. Just one builder and his mate and he should get it done in max 3 weeks. I am hoping we will be able to use the new grill by mid October at the latest. In the meantime it is sitting on the piece of teak furniture that our 80 year old ex-shop fitter built to The Husband's design. I am thrilled with it because it will house all my KK grates and bits. The Welsh slate that will top the furniture is still at the quarry. This kit is beautifully built. Sinbad the cat knows what I have done. I just have to make sure that The Husband gets to use his present once in a while so he doesn't suspect that I really bought it for me. Thanks for the push Charles. We are going to end up with a practical ODK, garden AND new grill, thanks to your "bad" influence.

KK pizza, cherry tomatoes, jalapeno pepper, and mushrooms. The jalapeno pepper was straight from the garden and it was so hot, I've never had one that hot. Sprinkle on a little basil.

I use a pair of propane weed burners to light charcoal, then a Milwaukee cordless leaf blower to blow sparks around everywhere. I bought the second weed burner when the first one stops igniting. I then realized you really only need one to light itself, it can light the others. So I kept both. If you make a habit of using two burners, and one propane canister runs out, you still have the other. Note the hose clamps, so I can balance the weed burners on the edge of the KK. Adjust to taste. I've heard of MAPP gas. My trouble is I'm adequately handy at too many things, including sweating pipes for plumbing. I do it so infrequently that I forget I can't work quickly enough to use MAPP gas rather than propane. It's like landing a jet compared to a propeller plane. It all happens twice as fast, and it might go well... So I only stock propane. In any case, once one gets a flame going, increasing the air supply does far more to establish the fire than continuing to apply an external flame. Dennis used to use a hair dryer. The Milwaukee leaf blower is pretty anemic for blowing leaves, which makes it perfect for getting fires going. If I actually want to clean up our yard without gasoline fumes, I use an EGO leaf blower that takes my EGO lawn mower battery. The dog charges me when I use it, she thinks I'm being misguided.

It's going to be ages before I/we can try out the grill but I can't sleep. Too excited. Yes it is awesome and I love it already. I was playing with the wheel earlier and the cog system for locking and unlocking the chain is just so robust and elegant. It would be impossible to be as over the top engineered as a KK but it comes a satisfying second. Glad to hear it. I wondered about not having a firebox. We are not planning to use wood. Is that sacrilege? The Husband thinks charcoal will be fine and I have bought a range of interesting "single varietal" charcoals to try out in this grill. Our first Argentinian grill was a rust bucket but it did teach us that we like this style of grilling. That made this purchase a no-brainer and I'm guessing you may well upgrade sometime in the future. These guys sell some really high end grills for restaurants. We went for their absolutely basic off the peg standard grill, the classic ox: https://www.oxgrills.co.uk/bespoke-grills. We then went to their instagram feed and picked out some features that we liked. The rack over the top creates opportunities for hanging food over the fire, the legs that raise the grill off the deck helped solve our problem about potentially overheating the work surface and raising the grill above the deck means we can warm plates and store platters directly under the grill. The rotisserie option means I can try cooking a suckling pig sometime soon. I am very happy with the "bells and whistles". Naaa. I still love the Konro and have a place for in the new ODK. Drool over these: https://www.oxgrills.co.uk/copy-of-about. I should probably go to bed now but I think I might just sneak downstairs to play with The Husband's new grill.

Bruce, as promised here are some pixs of my garden. One radish plant went to blossom and this is the blossom. Lettuce that was munched on by a groundhog. Not much left of the peas after two groundhogs had them for lunch. I live trapped them and they are now no longer anywhere near my garden. Global basil. Garlic chives are in blossoms at the moment. Peppers are starting to form. Plum tomatoes. Should be a good harvest. Potatoe plants are in bloom. Rhubarb. Pansies in the corner. Tomatoes are in cages, onions to the right. Yellow beans are going to be ready very soon. I love those things. Wax begonia in the ODK. This was the garden a few short weeks ago.

You are wreaking havoc with my appetite here!

Super looking pizza Mac. @SSgt93, mostaccioli are new to me. They look lovely.

A special breakfast this morning, a double yolk egg, one with Black Urfa Chili, one with Silk Chili and both with Zanibar Black Pepper. Also KK breakfast, homemade sourdough bread, fresh greens and ripe cherry tomatoes from the garden.

So this is now looking like the final design.BACK YARD REV. A (004).pdf

New espresso machine!

Definitely looks Santa Maria style. Just glad I could be a bad influence

Is it a Santa Maria cause the Konro is too small now.

Nice garden pics Mac. I do expect to see some rhubarb pie in the near future and don't forget to give my best to Rocky raccoon.

Looks like my kind of dish. .

SSgt, looks delicious.

See you played that dance music, should have put on a little Barry White and the corn would have been left alone. Granted the population explosion would be a "next year" problem, but by then you would have figured out how to move them along!

Sorry I only do odd with weird rub combos lol Sent from my SM-T835 using Tapatalk

Yes, the more sensible choice would be the 32. However, my heart is with the 42. So, it's not you 32, it's me.... I contacted Dennis and changed my order to a 42 SBB in Terra blue!!!! . My countdown now begins. I feel like a kid counting down to Christmas. Thanks a lot everyone! So many helpful comments and ideas. Couple things that swayed me to change my 32 order to the 42: 1. YOLO 2. The fact that as awesome as the 32 is/would be, I would always have the 42 in the back of my mind. "if I had just...." 3. If I ever decide to get another KK, I can always pair with a 21 or 23. 4. Like someone said above, this is not a sensible purchase. After all, We're talking about the most overbuilt grill in the world. So I followed my heart for this one. I will post some pictures when I get it.

I got mine to 900 the other day on accident. Having three kids, twins under six months and a three year old, led to a series of multitasking that distracted me. I realized that it was too hot when after 30 minutes the thermometer still read 200. I quickly smothered the fire trying to get it under control. After a few minutes (here is where most of you are probably thinking "Hes not going to open the grill. There is no way he is that stupid.") I opened the grill to check the fire. As I was opening it, a brief thought crossed my mind, like a whisper of cloud on a bright summer day. The thought was of something I read in a grill manual once about back drafts. I heard a small "woumpf" and thought oh yes there it is. I quickly realized as I was briefly engulfed in flames that was NOT the full backdraft. After a loud expletive all that was left was the smell of burnt hair. One side burn and eyebrow look like they got a bad perm and my left arm hair is considerably shorter. Needless to say, I am a little wiser now after having gone through that. Sent from my SM-G892A using Tapatalk

I'll take the coons over the rats any day. Actually the coons drove me out of raising corn. They come and rip a few cobs down to check it they are ready for eating and if not they leave and come back just the time you are ready to pick and they clean the whole patch out overnight. Short of an electric fence I don't know how to stop them from destroying a small home patch. If I grew an acre I might get some before they cleaned it.