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A tad colder, but I did manage to get in a chicken cook for dinner last night. Both were spicy - on the left was a teriyaki (Adoboloco) and the right was mango habenero sauce (blend of Dinosaur and Melindas). Direct @ 375F over peach wood. I slashed the skin on the teriyaki one to allow it to penetrate better while marinating.

This gets better with age. Dropped a bit into some pasta with just some basil and olive oil and a few olives. Sent from my iPhone using Tapatalk

Finished early today .so prepped some nice pork ribs .was still 38c but no fire ban .....And plated.. Sent from my SM-T835 using Tapatalk

Mac thanks for reminding me about the cheese. I’ve been meaning to cold smoke some of this. Put a little purple crack and pepper on one, and ground chilli on another. I’ve found with some other foods, the cold smoke flavour changes significantly after about 10 days- it mellows nicely. Anyone else found this or maybe it’s just the oak that I’ve mostly been using? This definitely happened with my tea and also the rock salt I smoked. They both get better left to age in a sealed jar. Trying some cumin seeds tonight for something new. Sent from my iPhone using Tapatalk

Had a nice flat iron steak for dinner last night. Direct, on lower grate, with mesquite chunks. Pulled an "Aussie" by mixing together several rubs, plus a healthy dose of purple crack for good measure. Plated with a 2x baked spud and a load of mushrooms.

Indeed! I've also found that cold smoked items get better with a few days of rest, especially cheese. From Wiki: Flat iron steak, butlers' steak, or oyster blade steak is a cut of steak cut with the grain from the shoulder of the animal. It's in the Chuck primal area.

Yah, what Bruce said ! I'm speechless, that belongs in a magazine...you and Mac must have the same camera. It ain't fair

NICE cook Tony! Looks delicious. Never had a flat iron steak, it looks good what cut of meat is it?

Turned out great Sent from my SM-T835 using Tapatalk

Originally I planned on having Mac & Cheese, spinach and pork tenderloin for dinner today but those darn Xmas elves forgot to put that pork tenderloin that I had thawing on the counter, into the fridge before going to bed. Needless to say it hit the trash when I saw it still on the counter in the morning. After the cheese was smoked I fired up the KK still with cold smoker attached and put in the mac and cheese to bake. While all this was going on I also made some sourdough bread.

Hi All, So next week is the big day. My Big Bad 32 will finally arrive after year of looking(and saving ). The last 6-8 weeks it has been in transport and now is is finally time. I have been reading a lot on the forum and it has been a great source of information. Thanks to all for sharing it help the process. I look forward to joining the club and hopefully make great food. Br. Lars

Looks good tony, like it’s about to burst. Sent from my iPhone using Tapatalk

I recall Dennis saying that at the factory the KK's are brought to 1000 degrees if I'm not mistaken. For what duration I'm not sure...so if this is a partial treatment and the remainder is your responsibility is anyone's guess. All I know is my burn-in was pretty easy, no poking tiles and limited solvent. The smell was there for quite some time and white residue was prevalent..I believe it could all be attributed to the denim blue color and square tiles I chose...yah that was it..superior color and square tiles. And for those living on large islands it could take longer Tekebo..you know, it's all based on science

Chef Tony everything you cook looks delicious

There we go!

Great looking cooks one and all. Nice Mac and cheese, could almost taste it. A handsome steak if I say so, myself. And yes Basher..Time is an ingredient, letting it sit a while as you say, mellows the flavor. Ask Toney, the same could be said in making a good brew.

Oh wow that looks deeeeeeeliciois!

Welcome and early congrats Lars! Sent from my iPhone using Tapatalk

Aussie it’s starting to look like you can prepare and cook these blind folded. Sent from my iPhone using Tapatalk

Welcome Lars! I get a tingly feeling just remembering KK delivery and uncrating day, make sure you take lots of pictures, we all love to see them, but its surprising how often I personally look back at those pictures and fond memories. Make sure you've got something to cook during the burn-in process, i didn't cook anything and i regret wasting all of that heat. Most importantly, enjoy the whole experience, it really is something else uncrating and setting up your KK, pictures really don't do them justice.

You have a good foundation cooking on those grills. The transition to the KK won't be that dramatic. You already understand the basic principles of airflow = temperature. You will just have to get used to the new top vent settings for specific temps (bottom vent is not critical as long as the fuel is getting enough air.) The other thing will be that the KK takes quite a bit longer to heat soak, but is much more stable than those grills once up and going. First cook should be something in your wheelhouse that you've done a lot of - pork butts, ribs, spatchcocked chicken, whatever it might be. Wouldn't recommend a packer cut brisket as your first cook!

Tony, I sure do like the looks of that dinner.

That is a good looking tri tip

Aussie you rascal! Nice cook looks yummy.

Smoking more cheddar for the holidays.

Basher, that looks good! I love smoked salmon, will have to try this soon.

Best summed up by saying it tastes delicate. First the salt and dill flavours, then the subtle delicate flavour of the salmon lingers. Very moorish and hard to have just 1 slice. Can’t really taste the smoke or cumin. Maybe could use a little more of each Sent from my iPhone using Tapatalk

I live in the UK and four years ago was poised to upgrade my barbecue to a Green Egg. A US colleague said I should get a KK instead. I probed and upon learning of the weight, cost and need to import, I said he was crazy. As it turns out I didn’t get the Green Egg but also never forgot the KK. This year I bit the bullet and got in touch with Dennis. He was always available and helpful as I was making my decision. He was patient when I was freaking out about having wired $7k to Indonesia while my beautiful cobalt blue KK was sailing the seas to the UK. He set me up with a customs agent and transporter who delivered to my door. THANK YOU DENNIS! Taking the KK through the house I cracked a glass door and cratered two floorboards. (BTW I manoeuvred the KK 23” Ultimate alone including up and down steps so it’s possible in case anyone is wondering...and I am sure it’s possible to do so without damaging your house if you don’t have rotten floorboards, etc!) Witnessing this, my wife demanded we change the outdoor decking for flagstones as she thought the KK would collapse the decking (I suspect she always wanted the flagstones). Because of work I can only barbecue on week-ends but I spend every day thinking about what I am going to barbecue, how I am going to do it, what tweaks or tricks I’ll try, which tips from the Forum I’ll use....Come the week-end I’ll fire up the blue octopus as my kids call it and have the best time whether it’s an overnight low & slow or a quick blast grill. I do it whether it’s sunny or raining, warm or cold. I do it whether it’s for one person , two, five, nine or fourteen. Heck, I look forward to doing it when it’s snowing. I do not do social media (no Facebook, Twitter, instagram, etc) but some of the UK KK community got in touch to welcome me. The warmth and the passionate, friendly community are amazing. So I now do social media, but only on the KK Forum. The KK is by far the best gift I have ever bought for myself or for anyone in fact. Even my wife reluctantly admits it’s enhanced our weekend meals. The exciting thing is I have so far only experimented with a few cuts of beef and pork plus a duck. Lamb, goat, venison, chicken, pheasant, partridge, goose, the worlds of fish, vegetables, pizzas, bread and so forth are still waiting. I cannot believe that I waited four years. That was really crazy. I’m still a beginner but if anyone in the UK (or anywhere) is hesitating in their choice or has questions please drop me a line.