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Yes it was perfect timing. 🙂 Unpacking went well. I modified the ramp to be sure to get it down i one peas. Waw I am impressed seeing and using this thing for the first time. @DennisLinkletter what a product you have created!!! Here is pictures from yesterday. I had good help from my son and father. Simple but very testy burgers.

My son also had a great time transforming the creat.

Ever since Syzygies set me on the trail of PC sweet potatoes I am on a mission. Here is a carrot and sweet potatoe PC cook I did today. Delicious and very creamy. https://minimalistbaker.com/fluffy-mashed-sweet-potatoes-and-carrots/?omhide=true Speaking of delicious, my friend made me these chocolates and believe me I am hiding them and rationing them.

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

Thanks, Bruce, that's what those chocolates are for, eat 'em up, too late you already did! I bet chocolate coated macadamia nuts from Hawaii are delicious. Yummy yummy. Having said that I'm going to pace myself and drag this pleasure out as long as I can.

Mac don’t turn into a sweet potatoe! Just stay sweet. Those chocolates look so good. My daughter just sent me a box of chocolate coated macadamia nuts from Hawaii and I’m sad to say I ate the whole box. Lol and they tasted yummy.

Welcome, Lars. That sure is perfect timing and hopefully you'll have lots of time to play with your new stunning KK. You have your first cook under you belt and there will be many more delicious cooks to come. That is quite the helper you have.

Well done Lars. Now you can unleash a food extravaganza for Xmas. Sent from my iPhone using Tapatalk

Just in time for Christmas! Can’t wait to see what you start creating in the beast Sent from my iPhone using Tapatalk

Paul: as stated above - 1kg is a lot of crack. See the reference shot - that is about 800g I have in Sally’s “factory” packaging. That’s a 1L bottle of gin and my size 12 feet for reference. I’m not going to get through It that fast - and when it is available again I can get it -posted to Sydney easy enough for me to collect. Let me look up postage to the states - we may come to an arrangement if it isn’t ridiculous. I will also be in Montana in Feb if you happen to live near Bozeman. Happy to share - first taste is free as they say. Nobody responded to my post regarding this a few months ago - but if anybody is in Singapore and wants some then message me.

I can see from the comments that a burn-in is needed to join the club 😂 The day is finally here and it was just delivered. It is on a EU pallet. Do you guys think I need to extend the ramp? Or how is the rolling of experience? Unpacking til be in 6h.... Can't wait 😀

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.

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

If I'm not careful I'm going to turn into a sweet potato. Sous vide pork chop that was soaked in a light salt and sugar brine and some fresh organic spinach were the sides.