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Lazy by marinade and any special prep except for roto on the grill was the exception. I'm no expert at cooking duck and to tell the truth it has to be ten or so years since the last so, I looked up the recommended temp for allowable cooking and found it anywhere between 135-170 degrees F. This was for good reason, the general rule or belief is that duck doesn't carry the bacteria a chicken would so it's regarded safer at lower temps and it's placed in the beef and lamb catergory. Anyhow, a few pics of what I used, how it progressed and plated. The duck at market was frozen on sale for $1.99, 6-7lb range.. I bought 3. 20 hour soak, not overpowering but extremely tender and juicy. Good and cooked to 160-5 thereabouts. That was cole slaw on the plate, temp outside for us indomitable KK users through sleet and snow and I know...to many pics. And 310 degrees to temp for the ducky

The family took a trip to the panhandle of Florida this weekend. I found some good looking local raised beef at the Seaside Florida farmers market. The Wagyu ribeyes looked great and I took a few home. Cooked them up tonight with some cabbage and sweet potatoes. Simple setting with small plates. Steaks were well marbled and amazing. I cooked them direct sear after a dry brine for 12 hours with just a little pepper and garlic. I picked up one of their fresh chickens too. I will cook it up latter this week.

KK pizza again at the weekend. It never fails to impress how good pizzas are from the KK! Sent from my iPhone using Tapatalk

Just emailed Dennis to draw up an invoice for me. Going with the 32” Metallic Bronze big boy. This will be my first KK and welcome any and all advice. What accessories do you recommend? Charcoal? Do you keep it covered. How does maintenance compare to an egg? Many thanks in advance.

Wow. I remembered you posting before @Ticket2ride04 and went back to read one of your old posts. You were thinking of matte black at the time. Big change to be going for metallic bronze. I applaud your choice, it is a fun tile. Note the fact that it is a tile though. Pebbles still cook better...

Do protect your investment with a cover unless other accommodations are in line for it's well being. You'll find maintenance work not a common occurrence for repair but, for general cleaning and such that would be by choice. Additional items you'll gather as you go along such as for large parties possibly a rib rack to stand your meats on end. The list is long so buy what you need and when you need it, they all will be used.

And get the half grill grate. Congrats on the decision to buy. I'm sure you will enjoy the experience.

Where many of us live, it's either that, or go without grilled/smoked foods for months at a time! 😢

I actually let my wife choose the color. She’s an architect and we are designing an outdoor kitchen. The KK will be to the left of a large, white outdoor fireplace. On the right will be an asado style grill. She convinced me the bronze will look the best when it’s all said and done. I tend to trust her on these things. And the more I look at it, the more I like it. I’ll be sure to share pics when it’s all done.

You are going to be thrilled with this purchase, even if you did choose tiles.

Very nice looking Ducky @Tyrus. I am curious about how you cooked it. Was it indirect all the way? It looks like you have a cover/shield on both sides of the basket. Neat.

Congrats, and welcome. I received my 32” in Spring this last year and a 21” in the fall. I agree with what Pequod said but for me the Cold smoker became more necessary than optional. One thing about the KK’s is they are so efficient that there is very low air flow and I struggled smoking meats without the cold smoker option. Regarding side tables you definitely want these unless you are setting your KK in some outdoor kitchen with counter space. For my 32” I went with the standard wood side tables and for my 21” I went with the wood / stainless combo side tables and I must say if I was doing it all over again I would have the wood / stainless for both my KK’s. I like the clean up aspect of the stainless much better. Regarding the basket splitter, I would say this is a must for the 32” and I did get this for the 21” as well but for the 21” the basket is so much smaller that I have yet to use it. Send pics of the delivery, we love to see these. Cheers, Paul

Congrats! If coco or coffee char are available, grab as much as you can. Get a cover Get a baking stone Basket divider Rotisserie basket or spit rod. I like the latter. Others prefer the former cold smoker is nice to have, but optional Side tables

Finally, after drooling after the KK's for many years pulled the trigger in early December and ordered a 21" with many accessories. I have joined the list of Dennis fans, he was an absolute pleasure to talk to and furthermore went out of his way to put shipping on hold (after having started the process) because I had an unexpected trip out of the country come up. The grill landed on my backyard last Friday 1/10. Was so impressed with it in person that I felt the need to call Dennis and ramble about what an awesome product I received from him. First day did the burn in and got a few areas of venting which were grouted again very quickly. Second day (Saturday) did a few steaks. Third day (Sunday) got a handul of thin crust pizzas. Mid week did some burgers. And today tried the rottisserie for one of the juiciest chickens I have ever had. Tonight will smoke some salmon over night so early in the morning tomorrow I can smoke some pork ribs. What an awesome grill. My BGE that I have had for 10 years, will be retiring, should have got the KK much sooner. Phew.., enough rambling for tonight. One more extremely satisfied KK owner. 20200118_160614.mp4

If you're up for the 3 days of prep - Peking duck is really tasty. I haven't done one in ages, as it is an intense process, but really worth it if you do it. @wilburpan on here was a Master at them.

Duck and the rest of you dinner look pretty yummy!

No, just the basket splitter exposing the duck to the fire and with the potatoes on the opposite side. Any pictures of detail and quality are compromised by the early setting sun and smoke/steam.

using the steam method, regardless of "age" the eggs give up the shells easily and w/o loss of the egg white.

I was thinking the same Bruce. I can't imagine stepping outside in the snow to initiate a long slow cook..That's dedication.

Yum yum is right Aussie looks delicious. Potato bake looks especially good!

Smashed out a marinated Tri Tip. gave it a local blend..... Potato bake yum..juicy as Sent from my SM-T835 using Tapatalk

I love the stuff it's pretty versatile, plays well with other rubs .and sprinkling a bit into the palm off your hand and having a lick is Awesome Sent from my SM-T835 using Tapatalk

Ha ha. Think kumbaya and you will be close with Cwmbran. I started working in Wales just over a year ago and was horrified by the fact that a) I would not be able to call people by their names because they were so unfamiliar and b) I would not be able to do my job because it involved lots of place names and it would be disrespectful to talk about point A to point B. Luckily, a friend near home recommended a local professor who happens to be Welsh and was willing to sit with me and take me through reading and pronouncing Welsh words. I got a database of Welsh place names and a list of the most common boys' and girls' names and we worked our way through them. I am no expert but I flounder a lot less now!

I love you die hard KK’ers,rain,sleet nor snow will keep you away from your grill, to cool! No pun intended lol

Thank you all. Maybe in a year or two it will be time for a second one with squares so I can perform some scientific tests as to which cooks better and why 😁. Here are the cooks from overnight (smoked salmon at 180 F for 10 hrs with the help of a bbq guru) and today some naked st louis ribs. So long to new years resolution of dropping a few pounds.

Picture perfect, MacKenzie. Not a speck of green anywhere in sight on that yolk.

Welcome to the Obsession! You've definitely gotten off to a great start. And those of us in the Dark Autumn Nebula square tile camp would beg to differ with our esteemed pebble KK owners over which model cooks the best! 😁

@MacKenzie me too! I’ve been dreaming and saving for 5 years. We hired this young couple to do our design and help us maximize the outdoor space. Being in San Diego we can utilize our backyard 9 months a year. we chose this company Brookside Designs cause we liked their designs and they had stellar reviews https://www.designbybrookside.com/portfolio https://instagram.com/brookside_design?igshid=1bos96w6xi08k

@Basher we are finally getting our design tomorrow from our landscape designer. Can’t wait to see it I took some photos today of the backyard for the “before” pics. We have a nice yard but the pre fabricated BBQ island is 15 years old as well as the pre fabricated table and hot tub. I have to replace our back fence and build a retaining wall to shore up the hillside but we’re gonna use this as an excuse to rip up the grass regrade the drainage and plant some vegetables, herbs and drought tolerant landscaping. We’re going to make our KK the central piece in the new outdoor kitchen. Heres some pics of the current situation

I fail to see how pebbles cook better than the squares. I’m thinking that the squares hold in more heat because they cover more surface area. This is the formula I came up with and I think our master Mathematician Sygies would agree; squares squared ¥ by the hypottenoose € the total area minus the area of a pebble = better cooking with square tiles. What do you think am I right or am I right lol. anyway very nice looking KK GLX and yummy looking cooks. Welcome to the KK forum. Looking forward to more pictures of future bbquing

We make a weeks worth of hard boiled eggs every Sunday using the Instant Pot, but this would work with any pressure cooker too. So simple....1 cup water, eggs (as many as you want to fit it) on a steamer rack for 8 minutes at high pressure. Throw immediately into an ice bath and done. They slide right out of the shell...

What a great KK and those cooks look wonderful. Already you have gotten rid of the white interior. Yes, I agree it's the pebbles that make everything cook perfectly.

That’s the right color. Well done.

What an absolute stunner! The pebble colour is very similar to mine, pebbles definitely cook better Sent from my iPhone using Tapatalk

The detergent is also bad for the steel and will cause micropits. Plus, there's the problem of the knives banging into other stuff and badly dulling the blade. I have a friend who struggled with his wife putting his good knives in the dishwasher, despite being asked multiple times not too. He even went so far as to put red colored tape on the handles to distinguish the ones that DIDN'T go in the dishwasher - it didn't work. He hides them now, too!

MacKenzie and I experimented with poaching eggs in the Sous Vide circulator (multiple posts in the Sous Vide section of the Forum). The "classic method" gives perfect results, but just takes too long (50 minutes) and everything that we tried to shorten up the time, either gave us results we weren't happy with (overdone yolks or watery whites) or became cumbersome/complicated (multiple hot & ice water baths). I tried doing them in the InstaPot, but it's almost impossible to not overcook them, even if you release the steam immediately after it comes up to pressure. Consequently, I rarely make a poached egg anymore, opting for fried eggs instead, Spanish style (sunny side up, cooked in lots of olive oil and basted.)

Good advice by Pequod. If Dennis doesn’t have one coming he will take care if you and get you what you want. Best customer service I have ever seen is from Dennis. Sent from my iPhone using Tapatalk

If you haven’t already, check with Dennis. He often has more stock than is showing on the website. If not, he can advise you as to when it will become available again.

Wooden handles just don't stand up to the washers abuse. Knifes are sacred, a rite of passage...I can remember my first buck knife, now where did I leave that?

Same deal here. I keep my Japanese knives separate from regular knives. Everyone knows not to touch MY knives.

Mac,.... come on, we all know your affection for fish. That is made of wood and with a couple of hooks you have a lure. Maybe if your lucky you could hook an octopus with that, have you tried Octopus,,,yum

Trust the welsh to have a 7 letter word with 1 vowel. I caught the wrong train in Wales and ended up lost. I had to call some friends and spell the name out because I couldn’t pronounce it” C W M B R A N” Sent from my iPhone using Tapatalk

Bacon and egg? I prefer 3 or 4 but if they all look like that one You can cook em up for me anytime. I'll pass on the sardines and take on some capers instead. Good job Mac. Strange habits them Brits have, must be something in the soil.

I could never afford that model egg cooker. Too fancy! 😎

Now THAT's an egg cooker. It's called @MacKenzie

Well, I found a "solution" to getting a more sour taste in a most unusual place. We visited a meat heavy restaurant in Wales on Wednesday (called Ynyshir) and one of their courses came with a great sourdough loaf. It turns out they age the dough for their loaves for seven days before baking. Now, I knew about aging dough for pizzas but it never occured to me to age dough for a loaf of bread. Will see how it turns out.

Pot smoking didn’t mellow him. At. All. ‘Course, around here that means something else entirely...RIGHT??

That would be Syzygies!

My meater...one over from my thumb, works every time, I've had it for years.