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First I’d like to thank everybody for the outpouring of love, prayers and calls from literally around the world, we were touched. We saw a specialist in Bangkok today who was able to clarify things and make us understand what probably happened. She was diagnosed with a group of conditions lumped together to describe “a myocardial infarction with nonobstructive coronary arteries” known as MINOCA. We were able to reduce them to a vasospastic angina.. She will take a three-month course of anti-spasmatic meds among other things and we’ll come back and see him. So looks like we dodged a bullet and of course she will have to make some lifestyle changes.. i.e reduce her workouts to an hour or two a day etc.. LOL Thanks again..

I am making 2 sourdough loaves of bread and had some leftover ground wheat berries. What to do with this fresh whole wheat flour, pasta came to mind and I was off to the races. Picked an onion, garlic, basil, and tomatoes from the garden. Dinner.

The contractions are getting closer together. The mid-wife has arrived. Just in the waiting room hoping to hear news. Oh I can't keep this metaphor up - the container ship arrived at port and the 32" Big Bad is being unloaded. Just waiting for the delivery company to call with a drop off date which should be sometime next week. What am I going to cook on it first? Current mood:

I’m flying back from Bkk, and will be back taking calls again if you need me tomorrow.

Wings on the Konro for supper tonight. I saved the small bits of lump for the Konro. Plated.

The burn in is a little nerve wrecking but then you get I to it and realize it’s nothing. After that, it’s all great cooks! Just remember when you are playing with the vents to remember what setting you have for what temps. That will help a lot in the future. The goal is never to over shoot your temp as these things retain heat like nothing else. Dropping temp can take some time. Absolutely amazing grills. You will love it! Congrats again, and if you need anything, please let me know. Sent from my iPhone using Tapatalk

Appreciated! I think I’m doing ok, just have to keep going...of course the incentive to get it done is the next cook!!

Sounds like you have it down. I don’t use any stones in mine. I keep the bottom under the firebox open so I don’t worry about airflow issues, but I also vacuum it out often, especially before long smokes. Just keep your eye on it from time to time and push the areas that bubble back. There is a great thread on it in the owners area that’s very helpful. If you need to talk, dm me for a number. I’m having a dinner party in about an hour and a half but if you need me I will be there to help. Sent from my iPhone using Tapatalk

Thank you all!! That was helpful information. I didn’t put any deflector plate/stones in, so that sounds like that is ok? Going through the venting process right now, which is interesting and stressful at the same time! Had a couple of tiles lift, but looking good. Running at about 540-550F and will keep it there for the prescribed 4-6 hours. Then I read I should gradually take it to 650F to finish off the process. Any hints or tips from anyone on this? Seems like it’s going to plan! Thanks!!

I will be available for a phone call in about 30 minutes if you need help. Sent from my iPhone using Tapatalk

To be clear - there are 4 levels in the KK: Upper, Main, Lower and Sear (upper grate upside down on the charcoal basket handles). Upper: pizza and spatchcocked chickens. Main: Almost everything Lower: Normally where I sear meats. Main use is it's covered with foil as the heat deflector for indirect cooks on the Main and Upper grates. Sear: I rarely use this setup anymore. I can get a good sear without worrying about over charring the meat on the lower grate. YMMV

The stones are for indirect cooking on different levels of grates, but aren’t really needed. It’s for those that come over from Big Green Eggs etc. you can use the really nice drip pans for indirect. At least that’s what I do. All the other grates can be configured In different ways. The gorgeous team handles are for removing the lid to replace springs etc if need be. They also help to move it if you need to do that. Welcome to the 42SBB club. More pics please. Edit: just saw that Mc resounded already. Tip: line the pans with tin foil to help keep them nice and easier to clean. Sent from my iPhone using Tapatalk

From left to right Deflector plates - deflector plates - pizza stones. (most - including Dennis - will tell you not to bother with the deflectors. I put one set in the bottom of my 42 below the firebox to catch coals, and don't use the other set) The oval wire propped against the wall is to hold a set of deflector places - attaches to the 2 side pieces next to it, those slot into holes on the front and back of the firebox. There is a you tube video showing that setup somewhere. The wooden handles can be bolted to the top if you ever need to take the top off in moving it. Hope this helps

We just had a baby boy! at the same time I got my 21" double awesome

I bought the Smartfire for my husband's birthday gift a couple weeks ago. Everything works great! Instead of punching out the ceramic plug in the front, he drilled a 1" keyhole in the rear vent plate. Not sure if everyone has a rear vent. When we bought our KK, we purchased it with the gas burner (never used), so it has a rear vent. Below is a link to the piece of piping he used. He added a cap for when he is not using the Smartfire. He and my son ran a test cook (no meat, just a basket of coals) and it performed well, so the next day we went on a hike all day while cooking pork shoulder. It was nice to be able to check the app throughout the day to see that things were stable and the meat was making steady progress. https://www.amazon.com/dp/B07MXXYMSW/?coliid=I2B0B3Z6GW3PB1&colid=W2YAI4BADZ8B&psc=1&ref_=lv_ov_lig_dp_it

I was more worried about the boy or girl part...

Margaritas on tap and great looking tortillas. What's not to like?

Eighteen years ago I was in my office at the Naval Research Lab in Washington, DC, getting ready to drive to a meeting in Crystal City near the Pentagon, when the news started coming in about the twin towers in New York. First one -- a weird accident -- and then the other -- no accident. A bunch of us were standing around a TV when my friend Ted called and told me to run upstairs to the big back window of our building facing the Pentagon. I did. We stood there watching it burn, with a huge cloud of smoke starting to drift our direction across the river. A short while after that the lab director closed the facility and dismissed everyone. Simultaneously, the security folks closed the gates and put us on lockdown (government operation, or what??), preventing us from leaving. All of the folks in my division went outside to the parking lot -- we figured it was safer there than to be in a building at a military research lab in what was clearly a target area. We stood there in the cloud of smoke. Rumors started spreading of the State Department being hit. And maybe another blast near the Capitol. Then we heard booms in the distance. Lots of anguish and even more confusion. Are we at risk? Are we at war? Later we learned that the booms were from USAF jets being scrambled from Langley AFB to intercept Flight 93 had it made it that far. Finally, after hours of standing in smoke and confusion, they opened the gates and we drove home, watching the rest of the events on TV, holding our families close. Eerily silent skies, except for the one aircraft we heard later that evening...the return of Air Force One heading to Andrews AFB. The next day the stories started coming in. Of friends who were in the Pentagon being knocked to the floor and evac'ing on foot. Others who were dangerously close to the point of impact and barely made it out. Another...a colleague...I never heard from again because he was on Flight 77. As divided as we are today, it's often hard to remember that on that day -- 9/12 -- for a brief moment we became one.

Lest we forget . I remember waking up at 4 am getting ready for work turned on the tv and seen the planes hit I thought it was a movie and carried on getting ready .was not until I was driving to work listening to the radio it sunk in that was not a movie. Sent from my SM-T835 using Tapatalk

The meal looks good. I definitely like the Yeti. I've seen them in the store just never thought of the possibilities. My eyes have now been opened.

Our town just lost a State Trooper who went down to Ground Zero with his canine partner to help with the rescue efforts. He became sick shortly after returning and was fighting serious respiratory related issues for many years. He was a great guy. Brought his dog into our warehouse many times for training purposes. Sad reminder of the issues that many of the first responders are still facing.

Everything is looking sooo tasty, my mouth is watering and that drink isn't helping.

Looks like you're settling in OK there!

Chickens spinning. 2 ~5lb birds, brined overnight, Italian herb and garlic butter. Used the Fogo super with pecan and apple. Started direct, but added a steam table pan as a deflector 30 min into the cook to balance things out.

Breakfast cooked on the Konro since the coals were still hot from the night before. It was like camping out in the ODK. I saw this pair out the kitchen window but by the time I got my camera they were having apple treats in the orchard. The bacon is so much better cooked over an open fire.

The days of running to the garden are coming to an end. Frost warning again tonight. I did cover a lot but all depends upon how heavy the frost is whether it will make a difference.