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Thanks for the kind words everyone! All going well, the girls can come home from the hospital today, really looking forward to having them both home Sent from my iPhone using Tapatalk

I saw this in one of those lifestyle magazines beloved of publicists and which seem to be an amalgamation of press releases for over priced, name endorsed products. Presumably because it's the Christmas edition and nothing screams Christmas like a giant disco bauble pizza oven. According to the article, it was a surprise gift and by the looks of things, they've stolen Dennis' 'Free Goat with every 42' idea and are supplying a small child in a toy car with every purchase. I felt duty bound to share it in case anyone fancied zhuzhing up their KK or creating a giant land beacon to confuse overflying aircraft.

Left over KK rib fillet steaks were diced, added with onion to stock, reduced with rye flour, then cooked for a tasty puff pastry meat pie. Sent from my iPhone using Tapatalk

Sooo. Update on my new KKs. They left Indonesia week before last as planned. I am told they will be loaded on the boat to the UK in Singapore on the 31st of this month and that they should be in the UK by the end of November. Looks like an early December arrival. No vessel name yet but excitement is mounting.

Just to pile on here. Last night's baby back rib cook. Indirect w/aluminum foil, smoker pot of hickory and apple chunks, average temp 250F (started out around 225F and slowly kept going up to about 275F at the end.) and bone side down. @BARDSLJR consider building the now-famous Syzygies' cast iron Dutch oven smoker pot for your smoking woods. Works great and you get nice clean smoke, as the holes are in the bottom and direct the smoke back into the fire and burn up some of the nasty volatiles. And, the cool part is, when the cooks over, you have made yourself a few chunks of charcoal!

Fat Bastard would have loved last night's baby back ribs - LOL! Indirect (there's that damn pesky thin sheet of aluminum foil again - ha, ha!), smoker pot of hickory and apple, 250F. Rubbed with Eat This & Sucklebusters Bamm. Plated with tots w/Green Crack, side salad and crusty bread.

Tee hee. Have driven a Porsche at scary speeds on a German motorway and don't plan to do it again anytime soon. Same with billowing smoke. No one has complained yet but I would rather not get to that stage. Tried to message you at the start of the season when you lost narrowly to the Hawks. Things looked promising at that point. Not so good now. My birds are rallying and I am hoping that we can run away with our poor division. Anyway, whenever I try to send you a PM the system says "Tyrus cannot receive messages". So, which is it? Is your mailbox too full or have you blocked me because your team is not doing so well?

Sent from my SM-T835 using Tapatalk

Watching the slow journey,its now on the way to Rotterdam charcoal arriving tomorrow, monolith fire starter and guru arrived today, need some space to start ordering the meat. we have also just cleared out our old spice / sauce cupboards because i wanted to start with all fresh stuff ...also 3x plywood sheets have arrived

Hey all! I’ve been fairly inactive on the forum recently, had my hands full! This new little one arrived yesterday, meet little Miss Adi Lou McMillan Sent from my iPhone using Tapatalk

Hi David. My experience is that the shaft needs to be cut to fit your particular combination of motor and KK. That was true for me in the UK where I bought my motor locally but if you bought all the parts direct from Dennis then it may be worth contacting him to check if there is indeed something wrong with your set up.

Ora is the name of my 23 KK it derives from the Ora is the name of my KK it derives from the mangarrai dialect meaning land crocodile. Hence Aussie Ora lol . As for your above comments .if you look at my rib cooks you will see this has never been the case. I have one simple method that works for me all the time .ark up Ora to 400f with both grates in .take out grates add smoking wood replace lower grate add foil replace top grate and ribs and dial it down which ever setting will get you to 250 f Sent from my SM-T835 using Tapatalk

I miss the Autobahn. You'd not want to go to Germany with me then! 😁

Well, I got one for ya jonj. Chicken thighs on a spin It was worth mentioning I thought and seeing wood on that huge island is a scarcity however, if you do get a bundle on occasion use them with the coals to have the flame lick the piece your cooking. Raising and lowering that grate with a dancing flame is a happy game to play. Wood is a resource I have plenty of and generally give away much of it to my daughter and her husband for fire wood.

Me too!

Early prototype is the rumour. He went through a '70's Disco phase. You'd have to have him confirm for sure.

David, this is the motor sent to me for my 23. Notice the sleeve on the housing being able to accept the one on the KK. The shaft pin can be ground down to fit and also notice the spring on the shaft motor hole. This allows for distance, some shfts were really long and had to be trimmed considerably. Once my motor slides on the KK mounted post I slide two spring loaded pins into the holes to hold the motor steady

As an aside, I took my Dremel and extend the bolt slots on the bracket all the way out. Don't have to completely remove the wing nuts to get the bracket off and it makes putting the motor on/off much easier. This won't solve your problem of the motor shaft being too long. You're probably going to need to trim that down a hair to fit.

Congrats, mate! She's a sweetie alright!

I think Tyrus blocked you.

Congratulations Alimac she is a sweetheart.

Okay, I know we are two nations divided by a common language, but what's "Ora"? I found another reason to cook bone-side down. If you do meat-side down, moisture can collect on the bottom skin-side, possibly causing fractures in the casing that holds the piece together, with potentially disasterous results. I think one of the challenges of cooking KK, or any Kamado-style cooker, is that the airflow is diametrically opposite that of a large offset style smoker. In the case of the offset, one is burning small "logs" of wood for the heat source, and there is very significant air flow up and across the cooking area in order to maintain the cooking heat point. For the KK, one has to tamp down the air flow to a whisper in order to maintain the constant (and low level) heat across the length of the cook, so the volume of smoke that crosses over the meat is dramatically less. AND you don't want a thick smoke, because you don't want a creosote taste imparted to the meat. My solution is - and this is an experiment in progress (I will report on results as I have them) is to adjust the ratio of wood and charcoal in my 32" KK to about 50/50. After I go through the initial ramp up, which generates some pretty thick smoke, I squeeze off the air flow and then have the desired "whisper of light smoke" moving through and maintaining my heat level. I think the next long cook may be beef chuck ribs, which have turned out pretty wonderful in the past. Stay tuned....

What a beautiful little baby girl. Welcome to our world.

Cleaned the leftovers out of the fridge today. Still tasty. Za'atar sweet onions, steamed cabbage and carrots, smashed potatoes and beef roast from a previous KK cook and then there are those pickled hot peppers.

Looks very tasty Ckreef, the cooler weather is on the horizon and the soup is in the pot. I just did a similar one except substituted hot Italian sausage in place of the schrimp. Cool pot.

Hey there. Good looking cook @Braai-Q. You got a load more suya pepper than our friends over the pond - postage costs are a killer. Now, I don't want y'all to scare people off trying suya. Even in Nigeria people like different levels of heat and the street food guys use suya pepper at a level that just flavours the meat nicely before they grill it. Once cooked you get your suya sliced, placed in a newspaper wrapping and they then add extra suya pepper if you need more to suit your taste. And yes, I like it hot!

Nice suya cook!! It's SUPPOSED to be killer hot! Same with the peri-peri chicken. That's why man invented yogurt and ice cream! Unfortunately, they don't help with the burn upon exit! 🤣

I've been meaning to do Suya Kebabs for a while and I had them absolutely ages ago so much so the taste was a lingering and nearly forgotten memory. @tekobo very kindly sent me some Tekobo Approved Suya so I thought I would take the opportunity and make some this weekend. Spoke to our butcher and he had some good looking skirt so I bought just over a kg and dry brined it on Saturday then cooked them on Sunday. I didn't do much more than slice and massage Suya into the meat. Worked it through, double wrapped the bowl with cling film and into the fridge it went. I was feeling hungry and lazy on Sunday and couldn't be bothered with threading the kebabs (they'd be coming off anyway) so I just used a wire basket to toss them through over a fire. It's the same technique I use with squid in chili pepper. I just used some ground nut oil once removed from the fridge and worked it through the marinaded meat. Here's the fire which I thought was rather attractive and the food just after it went on. Unfortunately, clocks went back yesterday so by the time they were cooked through, light levels were low and a quick snap on an iPhone would have just been a noisy, dark image. Left overs are going into a chili con carne tonight together with brisket left overs. I did make the Suya ridiculously hot and I knew I'd gone too far when my wife turned bright red and started to try and climb into the pot of Greek yoghurt we had in the fridge. The last time I got into trouble like that was when I made a Peri Peri Chicken and used African Bird's Eye chillies and didn't deseed them.

Dennis Thank you Sent from my iPhone using Tapatalk

Hi, I don't know if they will choose to join the forum. I sent them a KK starter pack including the manual and a link to the forum, explaining that this is where they need to come for more info. I also said I would get them set up as owners if they do choose to join. We shall wait and see. They will be up and running this weekend and I am looking forward to eating well at their houses.

There will be lots of celebrating in the UK this weekend.