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Neighbours over for Xmas drinks and a feed. Turned to this With some cheeky lamb ribs underneath..... Turned into this. Sent from my iPhone using Tapatalk

@Troble - a bit early, but Welcome to the Obsession. A couple of things to add to what the others have offered for advice. #2 - rotisserie is a "must have" in my book. One Grill is where you get the motor and they have lots of basket accessories, too, so I'm sure that you can find what you are looking for there. I was an early purchaser of the OktoForks - almost never use them anymore - not a fan. I have cut myself on them too many times and also had issues with food falling off them into the fire. If I have to tie the food onto them to prevent this, what's the point? - stick with a basket and regular tine forks. #3 - in addition to the rotisserie and cold smoker, the pizza stone is a must have (assuming that you plan to do pizzas and breads). The extra charcoal basket makes it easier to swap out when you want to use the basket splitter for smaller cooks. #5 - See #2 - they have lots of options for grilling baskets that will hold a whole fish.

Troble, welcome and there is no doubt that you will love cooking on the KK and the taste of the food also moves to the next level. Just as Tony suggested, the rotisserie, the KK pizza stone and cold smoker are must haves.

Hello All my name is Troy and I’m in the process of getting a 32 KK cobalt blue pebble....I’m originally born and raised in San Diego and lived here my whole life except for the one year in 2007 where I sold all my possessions and traveled around the world by myself and found much inspiration from the food and culture I experienced on my trip my parents lived in the house I grew up in for 40 years and my wife and I moved into it 5 years ago. Being in San Diego I’m very lucky to have incredible weather, produce and seafood and I cook outside at least 4-5x/week. We have a natural gas fire magic grill that we inherited along with a killer double side burner that I use for wok cooking my wife’s favorite Peruvian recipes (she’s from Peru). I also purchased a 22.5 WSM about two years I ago and I’ve mastered brisket cooking on that thing and I mostly make brisket, pork butt, whole roasted chickens (with Peruvian green sauce), baby back ribs, whole turkey, and I’ve messed around with a few tri tips. But my wife says I’m obsessed with my cooking.....reading this forum for the last 4 days it looks like I might’ve found the right group to hang out with We recently contracted with a landscape designer who should be submitting our design for review around New Years and we’re doing a massive backyard remodel to help unlock the potential of our backyard. this deadline has forced me to make a decision on my smoker and while I was originally thinking I wanted to get a lone star grill so I could do true Texas BBQ with real wood I decided on the KK because it’s the best and because of the versatility. I already cook so many different types of food and I really want to make pizza with my 4 & 2 year old girls as they grow up. Heres a quick rundown of what I’ll be cooking Brisket, ribs, chicken, pizza, bread, corn bread, buttermilk biscuits, Moroccan clay pot, gyro and my “holy grail” adobada tacos (I saw how you guys have been doing gyros meat and I think I could do the same thing with pork shoulder/adobada rub. I tried it once in my WSM and it looked good tasted good, people loved it but it wasn’t authentic to me.....I was toying around with getting a true Trompo on my gas grill to do Adobada/gyro but I think this can be accomplished with a KK/diffuser I have a few questions.... 1. I never cooked seafood in my WSM because I didn’t want to have my meat taste like fish. I’d like to cook whole fish on my KK and I cook salmon weekly on my gas grill with a plank. Is there any concern with cooking seafood in the KK and having the fish stench cross contaminate? 2. Is the rotisserie that comes with the KK sufficient if I want to roast pork shoulder adobada style? Or do I need an Octofork? How would one go about getting a diffuser to fit my 32? 3. What other accessories are “must have”? I’m gonna get the cold smoker...do you need an extra charcoal basket? What it used for? I’m also leaning towards getting the basket splitter/reducer 4. I think I’ll need to invest in some cast iron pots for the KK I can see myself cooking risottos, chili and chicken soup low and slow on that thing is there a preferred brand of cast iron? 5. Where does one find the yakitori grill or the thing basket that could hold a whole fish? I want to cook whole fish as well as grill octopus on the KK 6. I’m planning on constructing a small gas grill with fridge and side burner for quick cooking if needed I’m sure I’ll use the KK 80% of the tine but sometimes I need to grill up some chicken real quick for quesadillas for my kids and like I said I have been using my gas grill for my salmon in the past. Is is sacrilegious you have a gas grill with my KK? My KK won’t be in the US till February and my backyard won’t be done till May so I got lots of time to research but any ideas on how to integrate this thing into a backyard would be appreciated. When it’s all said it done it’s gonna be great. My parents were there 40 years and I plan to be there 40 years with my KK so we’re doing it right. anything I’m forgetting? I’m really excited to be part of this community, you guys seem to really take care of each other and are passionate about your cooking Troy

Simple Reverse sear pork loin roast.

@ Basher, yes, the smoked products get much better when left to mellow for a few weeks or even months. I wouldn't even taste it when it first comes off the KK, just vacuum seal it and it will keep in the fridge for a long period of time if you can resist eating it that is. On I've had mine there for nearly a year.

4 hours at 200 then seared at 550. 4 bones...

@Tyrus thanks for that reply I totally agree. I personally like the “challenge” that cooking with my WSM presented and I liked spending time late at night by myself tinkering with the air vents....I was looking forward to the challenge of using a stick burner. the fact that the KK cooks so perfectly was a negative to me initially, but I got over that @Basher thank you for sharing your plans that looks great. I will snap some photos of our yard this weekend so you can see the “before” picture. We got space but it’s never been planned out correctly and the main point of this project is to build my dream outdoor kitchen and make the space more conducive for hosting as well as reducing water usage.

Welcome troble and congrats on your decision to invest in your kk and also your back yard. Here is the latest design for mine after a landscape architect got hold of my design. The builders now roll in mid January and yes I’m excited. If I’m 100% honest, this design is all about housing the kk.[emoji33] Like you, we are fortunate to have natural street gas and you will see a small two burner gas bbq in this design. I’m undecided on which gasser. Make room for the toys including your gas bbq The gasser will be used in my mind for whipping up a quick bacon and egg sanga or just to fry an egg for breakfast. BTW, pebble definitely cooks better, not sure about the cobalt blue. This was my second choice. How much space in your yard do you have to play with? I’m looking forward to your posts Troble and congrats again, Sent from my iPhone 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