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Hi ckreef, thanks for your input, very interesting. I had seen a Santa Maria grill, but hadn't paid it much attention. I think it seems like too much hard work for me, at least for now with 3 young kids and pretty hectic job. I'll just have to settle for a KK. I really don't have that much room, and so to some degree having one BBQ, at least of reasonable size, is probably all I can handle. As mentioned, I have a 4 burner Weber gas, but I'd consider selling that and maybe even getting a smaller open griddle for when I just need to cook sausages or in a real hurry. ( or maybe a back up if I run out of charcoal, which isn't available where I am). And, I just updated my order to the 32" So probably won't be buying any other BBQs any time soon.

Thank you Tyrus, MAC. drumsticks tonight. honey soy and tandoori chicken with home made spices and yogurt. I haven’t made tandoori before. Turned out delish. Definitely do it again. The yogurt in the marinade tenderises the protein. Garlic, ginger, cardamom, turmeric, chilli and a couple of other spices.

Had some old lumber and an idea for a piece of real estate off the cooking area that was exposed to the weather. This two draw unit was built for waist high use and ease of accessibility. Storage down below for red oak splits or whatever hard wood around and an asphalt shingle roof to keep it dry. Plenty of space and some mods will be adapted for end use later...still a work in progress. Fits well in it's wooded area. The pic on the spin is from a spoon roast or sirloin, marinated in Stubbs Beef marinade overnight and later basted with the same. This I found was a tasty mariade and in the end added a nice color to the meat. And also a pic of my solo stove, cause everyone has one.

Hi, Well I've put my order in for a 23"KK but still I would like to know. As only ever owning a gas BBQ, is there much flavour difference on shorter cooks ? Say if I grilled a scotch fillet or even reverse seared a rib eye, does this give the meat enough time to absorb any of the charcoal flavour? Or is it much the same as a good gas BBQ ? Cheers Jamie

Tyrus that’s a really nice cabinet! You do nice work. When I looked at that first picture of your solo stove and saw that piece of upright board I thought it was your spin was in the middle LOL that top log looks like the meat! Silly me.

Twas a beautiful spring Sunday afternoon. a great day to try out my new Smartfire on some ribs. beef ribs, and pork.

Sorry to hear that Bruce.

Great looking storage unit. The spin looks tasty and the fire looks inviting.

That's really good storage @Tyrus. I am jealous here. I have to crawl into an old coal cellar under our house to retrieve the wood for our solo stove. And what a fire you have there. You must have laughed out loud you read my post, trying to persuade you to buy a solo stove. Your dog looks super fit. What's his name? I remember you saying you used to have a dog called Tyrus.

Thanks Mac, living on the edge but always in control. See my daughter with a cookie in one hand and her phone in the other, the house could be burning...it wouldn't matter. Toney, the pit is lined with 4 inch refractory on the base and 3 inch on the sides, so yah, metal ain't a problem.

I thought that he was getting ready to smelt some iron ore. 😆

That's a bonfire, almost out of control.

You are about to dodge a bullet, cancel that other grill and focus on the KK. You will not regret getting a KK. Not only are they over engineered but the food actually tastes better when cooked on the KK. I've had a ceramic grill and thought it was great until I got the KK. My food tastes so much better, the chickens are much more moist, etc. I live in Nova Scotia and we do get real winters here and I still use my KK. Actually who wants to cook in the indoor kitchen after tasting KK food, not me that's for sure. Enjoy fabricville.

I have a different view on the gas v. charcoal debate. They both have their place in life. Yes charcoal tastes better than gas but grilling over straight wood splits tastes better than charcoal. If your goal is the best flavor for straight grilling then a kamado is not the right tool. A Santa Maria style grill using wood splits would be better. Sometimes the speed of gas outweighs the benefit of charcoal /wood flavor. At home I mostly cook on charcoal but my Blackstone griddle see's it's fair share of cooks and if I have the time, steaks go on the Santa Maria style grill using Mesquite splits. When camping in the Travel Trailer it's all gas at the moment just for speed and convenience even though I have a Primo Oval Jr with GO cradle sitting at home that I could take while camping. If you can only have one grill in life a kamado is the way to go and a Komodo Kamado is the best Kamado on the market. Life is to short for just one grill - LOL

The difference between gas and charcoal is like going from impulse power to warp speed. You may not recognize the stars without a map but, who cares...the food is so much better. You may have to be a Treky to understand.