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Cheese pizza, pepperoni and the wife mixed hers up tonight and did pepperoni, bell peppers, mushrooms & black olives. NY style pizza crust courtesy of the great @MacKenzie turned out great. @tony b made the dough Thursday wasn’t sure when I’d cook it this weekend but was good today

Beef ribs yum the lanes Apple pie gave it a dark tinge Sent from my SM-T835 using Tapatalk

I came across a Huntsman in my bedroom when I was living in Sydney 22 years ago. Before the time of smart phones. Nowadays I would have taken a picture, sent it to my local friend and landlady and she would have told me it was harmless and to go to sleep. Instead I ran, screaming, out of the house - it was about 11 pm. I ordered chicken and chips on the way to the local-sells-everything store, bought some spray, picked up chicken and chips, drowned the poor spider in a ridiculous amount of spray and then settled down to a nice calming pile of chips and nice, fried chook.

So do you cook them direct or indirect?

I've not been on BBQ forums much lately so what have we been doing? As you all know we bought a travel trailer earlier this year and have been camping once a month ever since. We also wanted to start riding bicycles. Mrs skreef needed a new bicycle but nice bicycles have been in short supply since Covid-19 hit. We solved that problem with a fully customized beach cruiser from Vivelo Bicycles out of Miami, FL. It includes a 7 speed rear hub with twist grip shifter. We also go geocaching on the bicycles. Here's a few pictures: This weekend we're camping near Jekyll Island, GA. We took the bicycles down Driftwood Beach in Jekyll Island for a nice picnic lunch. Anyway, that and work has been keeping us busy.

The summer heat really kicked in over the last few days. I had to chase this out of our bedroom last night. Pretty small for a huntsman, about open hand size. The big ones are dinner plates. Sent from my iPhone using Tapatalk

Haha, I don’t kill them anymore. They keep other vermin out. Don’t get me wrong, when these spiders jump, I’m air boxing and doing the snake step( you know, high knee running on the spot- everyone does it if they nearly step on a snake) at the same time. I’ll keep an eye out for the zapping fly swat..... for flies. Mmmmmmm, don’t think I’ll be cooking these either. Sent from my iPhone using Tapatalk

Let me see which would I prefer, a loaded Troble pizza or Aussie's plated beef ribs with salads? That's easy, I'll have both please.

I've heard those Huntsman can take down a small elk!

I had these at a restaurant years ago and I am trying to replicate. Cold smoke then cooked over heat. Make sure they aren’t overcooked. Old fashions as well. Sent from my iPhone using Tapatalk

Same here!!!

If I saw him in the house Basher his name is "Dead". I have a special electric tennis racket that zaps flies with a shock when you strike them and it gives you an edge on quickness, maybe you could give it a go. Good thing I wear a size 12...with a spider the size of my dinner plate, do you think it's enough shoe to bring down that monster? Like bggrant said, that "B" is destined for the KK, dead or alive.

Grilled Romaine lettuce Cesar salad is awesome, if you've never tried it.

Yep, what Troble said. Once the KK is shut down it takes about 10 minutes to extinguish the fire and the remaining charcoal is always good for the next cook. Sent from my iPhone using Tapatalk

Off to a great start @Boom Boom I’ve owned my 32 now about 9 months. It took me a few cooks to figure it out but as @tekobosaid now I just fill the basket instead of trying to measure out the right amount. It’s so efficient I still shake my head after brisket cooks.

@tekobo. I love to re-use charcoal! I have never understood the thought process of burning up what charcoal is left over after a cook. I learned to save the fuel from my Dad on his Weber using Kingsford Briquettes. With the cost of lump or specialty charcoal I like to use all of it that I can. Sent from my iPhone using Tapatalk

Taken some inspiration from Tyrus. This is boned out lamb marinated in truffle and balsamic vinegar with a touch of cumin. Not burnt, that’s the balsamic caramelising. And some grilled lettuce- taken from Lennox Hastie. Sent from my iPhone using Tapatalk

Bun Thit Nuong last night, I love this dish! Sent from my iPhone using Tapatalk

Thought I would spin some Drumsticks Sent from my SM-T835 using Tapatalk

Pulled pork sandwiches with slap yo daddy homemade rub. Generous portions of brown sugar, siracha and .394 pale ale added. Served with Hawaiian rolls and cooked at 250-275 over coco char with Syzergies smoke pot apple wood. Spritzed with apple juice and finished in the broiler before plating. No picks of sandwhich because it ended up being a 14 hour smoke and we were hungry. Finished with sweet baby rays BBQ sauce

No I don’t lose the bark. I spray every 30 minutes after the first 5 hours and I don’t wrap it until the bark is caked on there. I’m actually doing this cook right now as we speak about 12 hours in wrapped and probably will take off in 30

Tonight’s cook are two pork butts (I finally got a 2nd fridge/freezer in the garage so I can start storing more cooked food). In the pics the pork butts are about 3 hours in. But since the KK was firing I decided to make a breakfast frittata and finish it in the KK over coco char, with apple wood in the maiden voyage of my syzergies smoke pot frittata is made with Yukon gold potatoes, sweet potatoes, sweet onion, applewood bacon, baby Bella mushrooms, fresh basil abd topped with Parmesan cheese. Started in pan, broiled in over then finished in KK. I was able to pick up a bit of smoke flavor which was nice

Still not there just would like the kk on dry land lol

Made some spätzle today and served it with pork burger, squash and mushroom gravy. Still steaming, just out of the water bath.

Scored a nice flat iron steak at the market, so onto the KK it goes. Sear grate, with mesquite, post oak and coffee wood chunks. Rub was a mix of Shut Shot Sid's Gunpowder and Lane BBQ's Brisket. Plated with melting potatoes and sautéed green beans, with mushrooms and chimichurri for the steak.

Good to hear from you again John B. Care givers are definitely cut from a different roll of cloth, a strong tensile with a charming pattern. I lost my Mom in August, she would have been 100 next month. A former Marine, actually of the first group of women Marines inducted at Camp Pendleton in Ca WW2. I hope things become a little easier for you from here on, I know the trip your on and it's not easy so do your best and hope for the best.

Piling on here - I'm 64 years old and I've NEVER owned a gas grill. With a charcoal chimney, you could get up and going in 10 -15 minutes for basic grilling. (I've switched over to a MAPP gas torch and air blower to start mine for a bit more control.) I just plan for about 30 minutes lead time to do my prep work in the kitchen and the KK is usually ready (or close enough for government work), depending upon target dome temperature. The notable exception is pizza - which takes hours to heat soak the KK and pizza stone to 450F. But, a gasser can't cook a pizza like a wood-fired oven - the KK IS a wood-fired oven. Cleaning out the ash is not a biggie. If I'm ambitious, I'll haul out the shop vac (with drywall filter) and can be done in 30 secs - easy, peasy. If I'm lazy (usually!), I'll just clean it out with a metal scoop. Takes maybe 3 minutes. @tekobo - the 42" KK actually has TWO springs for the lid! Dennis overengineering things again! You know, the KK makes a great chili pepper roaster, too! I just fabricated a cage with wire fabric (1/4") and insert it into the rotisserie basket. Key - use the half-moon of the rotisserie basket to your advantage and leave the ends of wire cage half open to make loading and unloading the peppers easy. Been using this thing for years now. Oh, the other trick - cut the stems off so that they don't get caught in the wire mesh.

For what it's worth to your decision, I have had a top of the line (for when it was made) 48" gas grill since the mid-1990s. Still have it. Even with a gas grill one shouldn't immediately begin cooking, although it is possible. With my high BTU gasser it would take at least 15 minutes to get the grates (3/8" porcelain over steel) to cooking temperature, which really is important for grill cooking. Otherwise, it is similar to plopping a steak into a cold pan and expecting a sear. It just isn't going to happen. In 2016, I bought my first KK. I haven't used my gas grill for cooking since. It has been demoted to seasonally roasting chili peppers. A final thought. Work flow is important in cooking anything, whether indoors or out. Simply start your process by lighting the grill, then proceed with getting the rest of the cook together. Unless you had completely prepped the food earlier in the day, the KK will be ready before you are.

Siu if you want quick easy cooks then gas is your answer. If you want better tasting and versatility in cooking numerous different styles of food.... and also a piece of artwork in your yard then get a KK. Yes it’s a little extra effort to light a fire. The extra work is worth it for better food. Sent from my iPhone using Tapatalk

Welcome @Siu. I always hate it when people start the answer to a question with - "I don't have the gadget that you are asking about but, in my opinion....". Please forgive me but that is how I am about to answer your question. I have never had a gas grill and I do not have a 42 so I cannot talk about either. What I have had is an Argentinian open grill alongside two KKs - a 21 and a 23. Lighting the Argentinian grill takes more effort. I use a fire starting chimney and then you need to build a decent bed of coals before starting to cook. You may even want to burn wood down to embers for extra flavour. Fun but not fast. The KKs are fast. I can get from lighting to cooking in 30 minutes for a steak or other such fast cooked item. Not as fast as turning a knob on a gas grill but I am guessing tastier and more fun. As for the lids? The spring mechanism that works the lid makes it easy to open the lid with the flick of a couple of fingers. I imagine it is the same on the 42 (with much bigger spring!!!) as it is on my 21 and 23. Maintenance wise, sweeping out the coal dust at the bottom every few cooks is fine and I choose to wash my grates after every cook but others just brush or burn off the residue from previous cooks. If you have the money and the space for the 42 I would get it. Just for the hell of it. You won't be disappointed.

Whoo my 2010 se Speed Triple .this thing is a blast to ride love the single sided swing arm just in time for summer cheers for the reply everyone . Sent from my SM-T835 using Tapatalk

Hi there Ron. The version that I have is by Robert Marin. It is the non bilingual English version. I just found it on amazon.co.uk and the first review was all about how it is a book for men who grill. Poo to that but yay for the book! Certainly worth getting it if you can get hold of it. Having said that, I do also like the Francis Mallman books. Great sense of freedom, imagination and skill in his way of cooking with fire.