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I just guess that we've never gotten around to putting them here. They are mostly scattered throughout the General Cooking thread. One of my favorite SE Asian dished to do on the KK is Satay. Who doesn't love "meat on a stick?" LOL! Just about every culture has their version of it. Yakitori cooks are also very popular here. A number of KK owners also own Konro's. As far as Asian foods in general - I've done Tandoori chicken a lot: as well as Korean Bulgogi ribs, Peking Duck, and Char Siu ribs. If Hawaiian counts - Kalua Pork Roasts. Yes, this Forum is pretty much BBQ-centric, but a lot of "world cuisines" are represented, too. African (Tekobo turned us all onto Nigerian Suya Pepper, which is one of my newfound favorites), Moroccan (yes, I've put my tagine on the KK), Middle Eastern, Caribbean (Cuban & Jamaican), South American (the Peruvian green sauce is my newest obsession!). If there's a specific dish/recipe that you're looking for, just ask away and I'm sure that someone on here will respond with their take on it.

Welcome Smokin hobo. I live in a Brisbane where the climate will be similar to Florida- sub tropical. Humidity is not a problem. I leave the KK slight opened top and bottom with the lid resting on the first lock. It sits under a roof with no cover and sees about 2- 3 hours of direct sunlight each day. These are made and tested in Indonesia where it’s even hotter. As you read through this site it will become obvious that Dennis’s customer service is outstanding. He has designed and produced a superior product and from what I have seen he guarantees the quality of each KK. I’ve only had mine a year, others here are 10 years plus. Jump in smokin hobo, I’m sure you won’t regret it. Sent from my iPhone using Tapatalk

I've had the KK and stone heated to 550f in about 1 hour. Bottom dials half open, top lid two full turns and place the stone in once the dome hits about 180f. You can fast track this by putting the stone in an electric oven at the same time you are starting the fire in the KK

I cook a few dishes on the KK which are Asian but they're primarily grilled and interchangeable with a Konro, things like Yakitori, Bulgogi and Tandoori but they're generally distinguished by the marinade I apply and components like Mirin, Soy, Sriracha and spice blends. My experience of Indonesian is limited to Satay and Ayam Bakar (grilled chicken). Southern Indian Tandoor Lamb Chops with Pomegranate are sublime on the KK. I can also recommend Nasu Dengaku which is miso glazed aubergine/egg plant and the smoke from the charcoal imparts wonderful flavour. I tend to use White Miso for it. If you've never tried it, I'm happy to share a recipe. I've got to write out a recipe for Jamaican Goat Curry for the forum so don't mind adding another to my to do list. I can't think of anything that is low and slow like a brisket but I reckon you could do a Shichimi Togarashi spice blend rub on a brisket. There are variations to the mix but I think it's more easily bought than made. The link I've embedded is just to give you an idea, I don't think it's as authentic as a Japanese created version.

Not mine, but thought this group may have someone interested or lurking on the lookout to buy like I am. I’m not in the market for a 42, looking for a 23 or even the right 32. This was posted on the Big Green Egg Facebook page if you’re interested.

Definitely get the Sunbrella cover for it. Good insurance policy. As far as customer service goes - you won't find better anywhere, by any company, than from Dennis. He's the "textbook example" of superlative customer service. You can contact him practically 24/7 (we don't think he actually sleeps! LOL!) and he's always there with answers to questions, helps solve problems and makes things "right." There's no "up sell" when talking to him about buying. He'll work with you to make sure that what you get is exactly what you want/need - size, tile style & color, accessories. Simply put - he's f-ing amazing!

It took me 3 1/2 hours to heat soak the pizza stone to 450F. Combo of large and medium chunks of charcoal. Top vent was 3/4 turn and bottom left vent was full open.

I live in st johns county, 2,500' from the St johns river and 14 miles from the atlantic ocean. have owned several cookers since 2007. never had an issue. absolutely need the canvas cover at a minimum, i built a pavilion to put them under, mostly so i can cook regardless of weather.

Thank you for your feedback..Cheers

I'll second that.

THanks so much for your replies. Gives me a good starting point. Knowing that 100kg of charcoal would last about a year is good info too. One of my biggest fears is running out. Couldn't find much in the way of Gidgee large lump. But sounds great. Will keep an eye out. Thanks again!

I had a similar situation. I have a 19", so my situation could be different. I could get the fire burning hotter without the stone. There were two theories - one is that the thermal mass of the stone is meaningful. The other is that the airflow is slowed down by the stone - air needs to move around the stone to get to the top instead of a smooth flow. I found that I could get the fire blazing without the stone first, and then added it later after the grill was already soaked with heat. I just needed to give the stone enough time to heat soak as well. Using bigger lumps of charcoal helped meaningfully as well. I don't think I've mastered this yet.