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I was left unsupervised last week, for about an hour before The Husband woke up, and I placed my order for three KKs. No goat. I will be getting a 32, 23 and a 16TT. It took me two days to tell The Husband. A friend asked if we would be replacing the two KKs with one large one and I casually said "no, three". The Husband rolled his eyes but is, happily, OK with my folly. I am soooo excited. When I was first choosing my current KKs @ckreef went on about needing more than one cooker so that you could get all the elements of your meal ready at the same time. At the time, as someone who didn't bbq very often, I thought that was ridiculous. Now that most of our entertaining is in the garden I really appreciate the value of being able to cook everything outdoors and now fire both KKs up much more often. The 16 is going to be great for sides, some low and slow and also for using in the depths of winter when I just want a quick cook. Yay. Only trouble is that it took another week to confirm colour so I will probably be lucky if my new KKs get to me here in the UK before November. I shall enjoy the anticipation.

Back porch pizza. 6.5 min at 600-650. Working on a faster dough cycle, which worked fairly well. Garden fresh basil from the neighbors.

Ah. Colour. @Tucker's example of having a number of different KKs in tile and pebble and then ending up with a classy pair of KKs in the same colour pebble seemed like a good one to follow. I did have a long and deep dalliance with tiles because I thought I would see if Dennis could build me a KK with a different range of tiles. My advice to anyone who thinks they want to source tiles for their KK is - don't. Dennis has a precise specification to suit his build requirements and I proposed some ridiculous options that were patently outside spec. He and I both liked these but they were way too big https://www.mondomosaico.it/prodotto/piastrella-pop-art/ . Some of you might say they are also too vulgar. I tried my Italian out on the company that sells these https://www.appianimosaic.com/mosaic-colors-tiles/ceramic-glazes-with-matt-finish-tiles but their tiles were too thick. I also talked to traditional English tile makers about cutting tiles but all their custom tiles were too thick. In the end I found a company in the UK with the exact spec that Dennis requires but a limited range of colours because they use them for swimming pools. I fell about laughing and gave up the hunt when I found out that they import their tiles from the same company in Indonesia that Dennis uses. I am back in the fold and I chose my three KK colours from Dennis' wide range and I am very very happy with my choice. You and I will have to wait and see what they look like when they are made up.

Hey Tyrus, I strayed from the path but I learned that there are reasons that a road is well travelled. Skilled people tile KKs day in day out to get the finish that we love and would kvetch about if they were not skilled or consistent. The weight of what you attach to the lid is important. The lid is an awesome piece of engineering and messing with it by attaching all the heavier tiles that I found online would be a bad idea. So, here I am, on the well travelled road and I am loving it. Alimac, I am looking forward to Christmas x3. If it was practical to open one KK box a day I would but I suspect I will be too excited to wait. Basher, no beans will be spilt here. Even Mac doesn't know. Pequod I am going with your combo with a small addition. Paul was my first friend on the forum and he showed me the limitations of the 16. He was right that it won't work for me as an only KK but I am really looking forward to it as a quick "go to" KK. And jonj? Yes, I do the perfect-combo-dance whenever I think about my choice. Luckily I have a few months to earn the money to pay for them!

Tekebo, a quick story. My wife and I were at a yard sale and we came across this bird bath designed with broken plate fragments. The original artist would've placed the plate hidden in a towel and smashed it with a hammer and then the choice pieces would be used. Just thinking...you could order the KK naked and do it yourself, the pattern is random giving you the mosaic look you endear to ( a one of a kind.) However I see you choosing the road more widely traveled and yes Basher, the Pebble is the common denominator here. My guess as the answer to color lays within the fish fresco. For a more accurate prediction I'll have to consult with my qoija board and 8 ball, it's what's best for football bets and picking the next President. Stay tuned.

When I read this, I had to get up and walk around the room for a moment. The perfect combination!

Somewhere here there was a really cool photo of a 1 off KK covered in copper. It should be nicely tarnished by now? I think it still lives in Bali? Dennis? Sent from my iPhone using Tapatalk

16 would definitely be a great add to the 32/23 combo. Loads of flexibility there. The BEST flexibility. Nobody’s ever seen anything like it. Never been done before! 🤔

I’m fine, just dealing with some life. I haven’t been cooking for a while, but I hope to remedy that situation very soon. Sent from my iPad using Tapatalk

Cmon Tekobo. You can’t do that. Spill the beans. Please tell me with all your worldly experience now you chose pebble over tile? Sent from my iPhone using Tapatalk

Thanks! Getting closer They did - our kids are the same age (youngest is 5) - so easy to please with the basics

Good for you @tekobo I can't wait to see pics of your setup!

Amazing tekobo, imagine the excitement of delivery day, when all 3 arrive!!! What colour did you go for, the same for all 3, or a mix? Sent from my iPhone using Tapatalk

With only three hours to serving time, you would have been fine with the foil, towel, cooler method. I’ve held briskets for over five hours this way, the brisket still being quite warm at that point. Sent from my iPad using Tapatalk

So, the big challenge with brisket is always the timing. Think about it- your standard brisket, depending on the size, is going to take 10 to 14 hours to cook properly. AND you're supposed to then put it, wrapped, in an Igloo cooler to rest for about 4 hours before serving. So, working backwards from 7PM....place in Igloo cooler at 3PM? About 12 hours (split the difference) before that is 3AM. Naw, I am not getting up at 3AM to start my brisket. I stayed up as late as I felt I could, 12AM, had the KK all stablized at about 250. I had previously trimmed (photo 1), rubbed with salt and pepper (2). This prime brisket started out at 16.7 pounds and I probably trimmed more than 2 pounds of fat off of it. So I estimated a 12-13 cook time, planning on boosting the temp to 300* when I got to the wrap stage. I got up and checked the brisket about 7 AM and it was at about 150-160 degrees (point and flat cooking at different rates) and the bark was forming nicely. I went back to catch a little more sleep.....Photo 3 is the brisket at about 9:30, bark formed nicely, time to wrap (photo 5) at a perfect 300* (photo 4). I went out for my morning walk (wilting in the Denver heat, it is going to be 97* today (36 for you centigrade types) and checked back in on my brisket: 196 and 205- just about perfect. But dinner is till projected for 7/7:30 or so.....brisket will be perfect serving temperature around 4PM...hmmmm. Can't put it in the oven to rewarm, it will dry out....So here's my solution: later this afternoon, when it has cooled to room temperature, I am going to vacuum-pack it and stick it in a sous vides bath set to 140, which should get it back to nearly optimal serving temperature without drying it out or affecting the tenderness of the meat. Stay tuned on that one, folks, I will report back later. Note to self: next time, cut wrapping paper about 6" longer to ensure a tighter fit. Not 100% happy with my wrap.

Congratulations - 3 KK's is a great number. Even with just me and Mrs skreef I still use 3 kamados at once from time to time. My 16" is almost dedicated to searing with Grill Grates these days. As I type this Mrs skreef has the 16" fired up with Grill Grates to sear some chicken and a Dutch oven in the 19" for a bean cook of some sorts. I'm really excited for you and can't wait to see the unboxing and color choice.

You the boss, sometime I stray only to shake the box, you know like a Xmas present but, always with good intention. Your choice is your own and I do believe it will be a comforting surprise.

So the problem was, I finished the brisket at 12:30, serving time eta was around 7, and optimum serving temp was 140. Hence the experiment with the soups vide, which I think worked pretty well.

Sorry to post off topic but I had to say - good to see you again @5698k. How have you been? Where have you been?

Or a whole pizza.[emoji39][emoji39][emoji39]

And the colour is?

Toasting your cumin seeds, and then crushing them or grinding them, is a very standard Indian cooking technique (actually, they toast and grind most of their spices, it seems, fresh.) I will have to try that maybe next time around- I love cumin in chili or in black beans (with garlic and lime). Parenthetically, I have found that cumin, garlic, and lemon all do not tolerate long cooks well, tend to bitter, and should be added close to the end. Most commercial chili powders will be savory, not hot, especially the commercially available chili spice blends that already have garlic, cumin, onion powder, etc. (Gephardt's, McCormick's, etc.) I get my chili powder as pure ground roast chili's of various types,(Fort Worth Light is a favorite) almost all from Pendery's, in Fort Worth, which was a spice company started by the eastern "dude" who is credited with creating the first versions of Texas chili to be consumed on the cattle drives. The company logo is a top hat with a bullet hole in it, because, as legend has it, when Mr. Pendery arrived in Fort Worth from Boston to make his fortune, he strolled down main street and someone shot his beaver hat off his head. Good tips, all. Thanks, mate!

Basher, chili would be a great idea, but it is summer up here, and temps running in mid-90s (30's C) in the daytime- I understand it is quite pleasant down in Brisbane right now. This chili recipe is interesting- as a former competitive chili cook, I always like to see how many different variations there are. I am a bit surprised that there are only 2 TBS of chili in a recipe that starts with 5 lbs of meat, and also only 1/2 cup of liquid (coffee). Most of the time I would use a lot more chili and probably more liquid. I would also hold back on the cumin until the last ten minutes or so of the cook- put it in too early and it tends to go bitter.

Oh. completely agree. I did not know what the effect of keeping the meat heated, even in a vacuum pack, might be for an additional two hours or so. Happily, it did not seem to do anything much, as far as I could tell, except maintain the temperature. The bark was nicely intact. The flat was a little dryer than I would have preferred, but pretty tender (it could have been better); the point was nicely cooked through and moist. Flavor overall was quite good, just the right combination of pepper, salt, and smoke. My guests were giving it a "10"- on a Franklin scale (brisket I have had at Franklin's and LA Barbecue, the best I've ever had)- I'd give it an 8.5. I'd rather serve it right off the smoker after a proper rest than warming it like this, but the sous vide proved an effective method for solving the problem I had.

Another 3-legged chicken for dinner last night. Local corn (of course!) Each leg was injected differently - Franks, Tabasco Garlic, and Teriyaki. Each was rubbed - 2 hot sauce legs got Slap Yo Daddy and the Teriyaki got Matcha green tea sea salt and sansho pepper rub. Direct, 325F, peach wood chunks. Plated with some sautéed green beans and red onion. Sprinkle of toasted pumpkin seeds and almonds. Lovely chardonnay. And, Yes, I did eat the 3rd leg, too - LOL! All 3 were tasty. Can't pick a fav out of this one.

Take a quick break from tacos to just out some pizzas with a Caesar salad. These were the best pizzas I’ve cooked yet. Perfect crust so was happy about that

The final version of the brisket, and second, vacuum packed.

When one has a plethora of taco sized tortillas on hand one makes breakfast tacos with melted Mexican cheese, applewood smoked bacon, scrambled eggs w/oregano, sliced avocado and siracha sauce

Just taken this lamb shoulder off the KK. Nice slow 9 hour cook, the weather has been very wintry here, nice to have a good meal on a cold night. Sent from my iPhone using Tapatalk

Sunday evening pizza. Rushed the dough so didn’t get the rise I wanted. Still, pretty tasty. Interestingly, this cook crept up to 600f and the solvent smell came back again. It’s been a year since the burn in. Maybe this continues at high temps? Sent from my iPhone using Tapatalk