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Birthday present from a friend. They obviously know me well - LOL!

Threw a few chicken breasts on the KK tonight and made a nice Caesar salad, one of my fav meals to make during a busy week.

I tend to think I know more things than I really do when I have drunk more than I really should.

Spent yesterday and today cleaning up my garden after two nights of killer frost, My coverings weren't enough to keep these killer frosts from doing what it always does. Now we have the tail end of Hurricane Teddy to deal with for the next two days.

Ha! Some sales agent. I can confirm that paying for five KKs from Dennis empties your wallet but does give you lots of pleasure. As does helping others to make the right decision for them. Pushing the boundaries always helps with the "see, I only got three and didn't get that awful colour you didn't like" argument. At 100kg the 16 is not likely to be a beach accessory but I am hoping to take it on stay-cation in the UK. I hate using rubbish bbqs at holiday homes. Yay! I can't wait. In fact, might start practising with a drink tonight.

Grabbing the local corn while it lasts. Grilled chicken breast, corn and a nice crusty bread. Side of curried rice and a green salad. Lovely white Rhone wine to wash it all down with. Direct, Main grate, 375F, apple wood chunks.

@tekobo you'll have no problem with the 16 KK. I get home from work and start a chimney of lump and within a half hour I have a 300° grill. Just enough time to season or prep the meal. And if for some unknown reason it takes 35 - 40 minutes just grab a nice adult beverage and watch the temp probe climb.

Simple enough and the Gospel truth. It's called an inspirational poster.

I soaked them in PBW last week. You should see the main grate that I cooked the brisket on, Oy it’s a mess.

You take great pictures Tony and cook wonderful tasty looking meals yum yum yum!!!

Practice makes perfect so they say.

Good Evening Braai-Q, This is a great forum - what a friendly bunch ! It's clear there is a lot of passion here. I've read quite a lot of topics and posts and I see that my queries on 32 " v 23 " have to a large extent been answered, I think. Tekebo foresaw I was to be edging towards the 32". Just the 2 of us at home now, but the 3 kids are back home pretty frequently. I'd like to think that is because they like to see us, but if I'm honest I think it's because I brew beer and so they have an unlimited supply of free booze - and the pub is next door. So cooking for two most of the time, but quite often quite a few more. So fears about a 32" being too big to fire up just for two I think are allayed. That was my primary concern. What would you think are the essential extras ? We are quite lucky here, we have a small allotment next to the village hall so have lots of fresh produce and a friend of mine in the next village keeps a few rare breed pigs - or at least he did until Mrs RD and I helped him take them to the abattoir last Sunday. We had some thin slices of liver fried in butter last Thursday and had some large chops on the Weber tonight. Lovely but I think they could have been cooked better 😉. I give him beer and he gives us pig - it's a good deal. The sofa thing is real, - we need* three to replace the two old ones and two decrepit armchairs. I really am not superstitious, but Mrs RD found the KK website, her favourite comedian is KK- she watches his live podcasts 4 times a week , we have looked at hundreds of fabrics and the one she likes best is called ......Charcoal. You 'moved house' to accommodate a 32" - That almost happened to me when I wanted a WFO, but fortunately I was allowed to stay. The Pavesi Forni ovens look fantastic - but with the possibility of Lockdown II have you thought about building one instead ? I really did enjoy it. Maybe take a look at the UK Woodfired Oven Forum - it's where I got all my information. My build is on there somewhere. So - you have two KKs - a lot of people here seem to have more than one. I like that, and am looking forward to getting my arm twisted in that direction in the future. * need = necessary pre-requisite for KK ownership. Best RD

When it rains it pours Mac, don't fear soon the Grizzly will come round and visit your estate to bring joy and companionship around the Holidays.

Filets and ribeyes. The crust on the filet was the best yet.

Beer, allotment, pig, pizza. Perfect combo. You are just missing a KK or two in your life @RokDok. I did the dancing girl/bouncing emojis in my last post to avoid going in too hard with selling the 32. I have never owned a 32 but I suspect that it is true that it gives you all you need if you are only ever going to have one grill/smoker and are going to sometimes have to grill for larger groups. Now that you are on the hook...I suggest that you consider getting two KKs at the same time if you can/want to. The tax and duty will be proportional to your spend but the handling and delivery charges to your house in the UK don't increase by much if you get more than one. That's my excuse for getting three this time. Of the three - a 16, 23 and 32 - I am really looking forward to trying out the small 16 and seeing whether it fulfils the promise of allowing me to light up and quickly grill for one or a light meal for two. You can certainly do that in a 32 with the fire basket splitter at the minimum setting but, as a clean grate girl, I like the idea of only having to wash a little grate after a small cook. I wish @Braai-Q wouldn't go posting links to pizza ovens here. It is a very pretty one too. Thank goodness all my money belongs to Dennis - for now at least. As for sofas. We had time to investigate while we were on holiday in Italy. Bought one. Now our only risk is it not getting to us before we hit Brexit at the end of the year. A good idea to get a new sofa. We are going to need something to sit on to watch telly through the coming winter lock down. Boo.

Hokie Ben, that's a pretty perfect looking plated dinner.

Your pics put mine to shame Mac! They always look so perfect.

That is a great birthday gift, Tony and I hope you had a fantastic birthday and will have many more. Love the dog and the beer in the pix.

Welcome to the UK corner @RokDok. I'm a fellow UK owner and I see that you've met the usual suspects although @tekobois far from usual and on the suspect part, my wife does get suspicious when I chat to @tekobo. We tend to aid and abett each other. We're here for you on the 'life and death' line and I'd think this forum is pretty 'ride-or-die' when it comes to the KK cause. If I can help with any questions from a UK centric perspective, feel free to ask away. I moved house* to justify getting a 32KK so I'm going to provide all sorts of sensible answers. I also convinced my wife that we needed two so I'd like to think I have form. To be honest, after the first one, she didn't need convincing of the need for a second. Impressive looking outdoor oven. I'm looking at a Pavesi Forni but given lockdowns and logistics, have been on the fence as I don't want it sitting in transit for eternity risking damage. *slight exaggeration

Sit the pig in the racing style...feet under the belly and fronts extended. I used Kosmo's Q pork original injection in the front, rears and along the loin. Any problem with the head for room just lop it off and so with the the front pads. Oil the skin and cook around 250-75 to the 7 or 8 hr point and check for temp in front shoulder. Best yet is to have a probe there. Your going to need something below to catch all the dripping. If you can leave the head on it makes well for presentation and don't forget the Aluminum foil for cover around the ears and nose. Does the 32 have a top split grate? Anyhow your going to want to pull the pig off whole so, think of a safe design to enable you to achieve this if the grates are split. Above all don't worry, a cook this long gives you ample time to adjust and compensate...and from what I've seen of your cooks I expect nothing less than perfection. Yes, good luck, and don't forget about the aroma carrying around the area...an unexpected variable drawing attention that can't be avoided.

Steak it is and those grates are soo clean...you embarrass me.

I like a chuck roast, as it's a lot less meat to deal with than a full brisket. Well, corn season is winding down here, but I did manage to score some local stuff this week. Porkchops and snags with local corn. No plated pics as I had a dinner guest who was hungry! Another friend was over for dinner last night. Ribs and corn this time. Indirect, smoker pot of hickory & apple, 250F. Country style ribs got a slather of mustard based sauce at the end. This friend wasn't as ravenous, so I got to snap a plated pic. Side of homemade potato salad and air fryer hushpuppies.

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.