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I have almost finished moving; the blue beast has been busy over the last month or so - but no time for updates. I no longer need to smoke in secrecy for fear of being fined or arrested! behold the new home for the beast I have updated my hacked ikea cabinet with another level of hacked ikea cabinet: easily fits everything in now! today I am cooking a whole scotch fillet (I think that is a boneless rib eye for you gun lovers) i’ll try to upload some of the cooks from the last period; had some awesome cooks including dabbling in breads and dips. Enjoy the weekend all! Time for a beer whilst this cooks

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.

Thanks for the kind thoughts. In a ironic twist the only damage we took from Dorian is when a branch came off and hit my current grill ripping the handle off. I guess someone else thought it was time for a new grill 😉

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 get my best pizza results at 450-500. I do a 1/4 turn halfway through. I’ve done them hotter several times but the cook is so quick that I tend to make more mistakes... especially with a few adult beverages in me... Sent from my iPhone using Tapatalk

Now, there's an idea. I could probably buy some hardwood mini logs to match the charcoal and use the wood as an extra layer of the same flavour without relying on the wood to do the heating. I am not a fan of massive beef ribs but you have reminded me of the asado de tira cut that the Brazilians have. Nice. Will have to see how/if I can get hold of some to try out on the grill. He is easily bribed with dried chicken chunks. We call it kitty crack around here.

As for holes - 3 x 1/8" As for "Smoke Pot Questions" - just don't vape it these days

Thanks Jonj. Tekobo the roof will be iron and will cover the bbq and be about 150mm short of the boundary fence so there is room to run a gutter. A mate has some grey gum timber slabs for my bench that he has cut from his property and the sink is a ground out river stone that sits on top of the bench. The KK is close to being built and could be 6 weeks away. I doubt this outdoor area will be finished in 6 weeks. I guess it will have to stay crated on my back deck for a while....... or not. Any tips on what to do for a floor in the courtyard? I was thinking of a polished concrete with chunks of sandstone pebbles through it.

Looks awesome I miss my asado getting my butcher to cut the ribs winding up and down it is a raw fun way to cook Sent from my SM-T835 using Tapatalk

I believe Dennis may be coming out with something in this area in the near future. Sent from my iPhone using Tapatalk

I did a pot but can't look at the moment but if I recall correctly 1/8 inch hole and only 3. This is a case of more is not better but I hope you hold of drilling until we get more exact info. I have always used flour paste. Please stay tuned.

and Sinbad knows you are talking about him.

I got the bronze, sorry I didn't see this sooner. I need to turn on notifications so I know I have a reply.

Charcoal will work fine. What you miss with charcoal is that campfire wood smoked flavor. It is definitely a different flavor profile compared to charcoal and even charcoal with wood chunks. In the states they sell bags of mini hardwood splits. Lots of different varieties to choose from. If you can find something similar buy it so you can compare flavor profiles.

tekobo, the whole setup is stunning and it is going to be a huge amount of fun to cook on it and just the thoughts of a cook is making my mouth water.

It is sitting on gorgeous piece of furniture befitting the grill’s quality. Your 80 year old is doing great work. I love the pinned mortis and tenon joints.

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.

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

I want one Tekobo. I'd call that a parrilla grill and was planning something like this in my back yard reno. That design looks similar to the Kalamazoo.

Has all the bells and whistles and some custom cabinetry ta boot. Your husband is a luck fellow, don't be so sure the spatula and tongs come back your way. A little birdy told me that Konro was getting old and you just had to super size.