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I too thought it was a good improvement. It's just slightly dome shape and the ridges looks like they'll help with any possible warping. All in all Mrs skreef is really happy with this purchase I made for her. I wonder what her reaction would be if I bought her a 42" KK for valentines day - LOL

For the last two years Mrs skreef has wanted me to pull the old rust bucket of a fire pit out of the bone yard. It was such a rust bucket I just couldn't do it. Then @Syzygies posted a link to the Solo Stove website. I poked around that website and found the Solo Stove Bonfire fire pit. After reading numerous reviews and watching many videos I knew this would be just perfect for Mrs skreef. It would allow us to have a nice looking fire pit in the BBQ garden. Ordered Thursday night. It arrived on Monday. It came with a nice, heavy duty carry bag. From the pictures I've seen it appears they have upgraded the coal plate. It is a slight dome shape with extra ridges to help prevent it from warping. Here it is in the BBQ garden. Also looking at the box it appears they now include the small lower stand. That allows air under the unit so you don't burn/scorch whatever it's sitting on. Super easy to light. A fire starter, a little kindling and a few bigger logs. Fire it up and within 20 minutes or so it's off to the races. Once going good it really is basically smoke-free. Here is a short video showing the secondary burn effect. Although a little pricey it's a well built SS unit with a lifetime warranty. Everything they say about it is true. It pumps out the heat. The only con I could see - if you're sitting around the fire, your legs from your shins down won't get any heat. It's a small con for having a smoke-free fire. I highly recommend it and both me and Mrs skreef feel it was one of our better accessories to the BBQ garden.

It sounds like the 42” is happening Charles, it’s just a case of When! [emoji23] There are plenty more celebration dates coming up on the calendar. Summer solstice, winter solstice, first day of spring, birthdays. Australia Day is coming up on the 26th of Jan. You could celebrate this! Sent from my iPhone using Tapatalk

My Solo Stove Ranger came today, just after your Bonfire. It's big, though not as big as yours. The top reducer leaves an 11" opening. I immediately lit a single test layer of charcoal, which it improbably managed to sustain, while the outside stayed cool to the touch.This wasn't my best charcoal, but I couldn't resist grilling some salsa ingredients. The salsa was great on leftover fried rice; Mexico won the flavor tug-of-war. I'll be able to easily grill over wood chunks, for a quick steak. This will be fun...

Pulled this out of The Pacific this morning. Whole roast, or fillet fried? Sent from my iPhone using Tapatalk

New Year’s Eve porchetta with roast tomatoes and onions. Will defo do again.

I'm going to sound like a shill for Trader Joe's, but last night was a TJ porkchop. Direct, main grate, hickory and apple wood chunks, 325F. Dusted with Eat Barbeque rub. Plated with roasted potatoes and more sautéed veggies.

Bucked up to the gale force winds yesterday and did a roadkill chicken on the upper grate. It was a Lemon-Rosemary bird from Trader Joe's. I added nothing to it this time. In the past, I amp'ed it up with some lemon pepper, but it was a bit overkill. Went KISS this time! Direct @ 375F with hickory and peach chunks. Plated with lemon, mint risotto and sautéed veggies (zucchini, broccoli and green beans).

I have spent the last few months practising bread making in the KK. Thank you to all who have gone before for all your guidance. This post is a chance to document what I have learned and to ask others to share their journeys too. First, taking inspiration from @Pequod's KK as a steam oven post and @Syzygies' updates, here is all the kit set up in my KK, See here if you want to learn more: I heat soak the KK and contents for at least an hour before introducing the shaped loaf and, very quickly afterwards, some chunks of ice onto the aluminium disc below. Before I did it I was really worried about how to introduce the ice and anticipated a big, dangerous whoosh of steam. It is more gentle than that and, once the ice is in, I shut the lid quickly to get this: 492D96A9-6CE0-476E-A2A3-A0114D77ADF5.mov It is too cold to stand outside checking how long the steam lasts. Will do that one day. My ambition was to test the difference between a loaf cooked without steam: and one cooked with: The one cooked with steam is prettier. I do not have the right vocabulary to describe the bread, yet, but we found the crust on the steam cooked loaf more pliable. I cannot for the life of me remember which loaf was which in the next picture. I think the steamed one is on the left. More experimenting to do and I am looking forward to making baguettes soon.

The forum and advice of the veteran owners is a huge asset to getting great results on the KK out of the gate. As a newbie, the biggest learning curve so far is timing the side dishes cooked along with the meat so they are done at the same time.

I am very fortunate not to be going through what the eastern states are at the momment is absolutely off the Richter scale. The area of some country's have been destroyed. Not to mention the wildlife. My heart goes out to all involved. Got some bass straight shorties a double pack. .prepped one of them and vacuumed sealed for another time..most will know I have a pretty warped from the norm experimenting streak in me lol. I gave the bottom some purple crack.and gave it a triple rub a coating of butt rub a sprinkling of grill mates and a dash of Gunpowder. .they are waiting ..on they go over jam wood can't wait.. Sent from my SM-T835 using Tapatalk

Grilled some Chilean Sea Bass and Gulf Grouper on the the 32BB to go with my leftover KK grilled steak from last night. Kept it simple after work today. My daughter made Cuban black bean soup with the leftover grilled onions and poblano peppers from last night. Nothing went to waste.

It’s a Shun Gokujo boning knife. It did a good job taking the skin off the Sea Bass. Even though it’s a double bevel.

This has all been SO encouraging. I'm sooooo excited to get mine!!!

Looks amazing. How long did you cook and at what temp? Did you put any liquid in the roasting dish?

The fun part of this adventure is the learning phase. It's easier than it sounds. The best way is to set up a full basket of good lump charcoal, light a small spot, set the top vent just barely off the seat, sit back with a cooler of your favorite adult beverages and see where the temperature stabilizes. (Note: the bottom vent just needs to be open a bit, as it doesn't control temperature, only the top vent does that. You just need to let in enough air in the bottom to keep the coals going.) Then move the top vent in 1/8 turn increments, letting the temperature stabilize each time. Take notes and viola! you have mastered KK temperature control. The results are repeatable. After a short time, you'll toss the notes, as you'll just know your grill and how to set the vent for the temperature that you want.

Good job, tasty looking. Although I don't own a meater as of yet I always found fish was a piece hard to ruin in the KK. That knife ? Dalstrong boning/fillet possibly

Looks delicious nice cook.

Yummy

Nicley done mate loos terrific Yum Sent from my SM-T835 using Tapatalk

Nice chunky fillets of fish looks tasty Sent from my SM-T835 using Tapatalk

Ribs turned out great had a great bark..carved.. and plated.. tasted so good . Sent from my SM-T835 using Tapatalk

I’ve been getting these from Oliver’s Butcher here in Denver. They are beef chuck ribs which my butcher there says have better flavor than plate ribs. It certainly is a LOT of meat, and really rich. I think one of these racks could feed four people ( or, as used to say in Louisiana, two hungry Cajuns.)

I made up a avocado salad with spicy broad beans ribs are almost done..... Sent from my SM-T835 using Tapatalk

Sent from my SM-T835 using Tapatalk

Happy New Year to you All! Spent yesterday evening making Mai Tai jelly shots for our NYE party. Tasted one this morning. Wow! I think we are going to have to set a two jelly shot limit. The tequila pannacottas are pretty good too. I think I need a lie down.

I'm a big fan of the forward sear. It just gives a better wall to wall MD rare since you are searing raw meat. With a reverse sear you are searing meat that is basically already at temp so you end up with a gray line just under the sear. If it's a thin cut I just do a direct cook and not bother with a separate sear phase. They say a picture is worth 1,000 words. Here is a good example of a forward sear.

Yes a chocolate coated one LOL