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When you strap it down....use wide straps and/or pads to spread the pressure. I used thin ratchet straps on a tile model and they compressed the tiles under them. I did not secure the top to the cooker bottom and the latch broke. Be sure to do as suggested above and secure it carefully.

Thanks for showing us round your cabinet @Bruce Pearson. Really beautiful and a place for everything.

Thanks, Basher, just as long as that snow is in the form of grated cheese on my plate.

That’s why you’ll always be a better cook than me. Easy to cook in perfect conditions!

Excellent news on all fronts @RokDok ! I suspect Christmas is optimistic but your beer will be in tip top condition for a new year celebration. Hurrah.

regarding the spring loaded top, when i have moved or prepared to move one, I have gone to UHaul and bought a roll of the stretch film and wrapped the entire cooker, effectually sealing the top to the bottom via wrapping. works very well.

@Basher I will take that advice- the beer is really to have something special to toast the arrival of the KK - I'll have to make something a little bit more sensible in strength for those long & slows - although 18 hours is a long time, and I'd have to practise. I've just had some very exciting news that my KK has now left Surabaya and is heading towards Singapore on the first stage of its journey !! It would be amazing if it got here for Xmas. Mrs RD is equally happy - the quid pro quo of this deal is that we get new sofas and we have a trip to the manufacturers booked for next week. @tony b Tony, was a big batch of beer - I bottled 70 bottles or so for a couple of friends who helped brew, and another couple of friends took away a 30l fermenter each. So I brew big batches but it is a very social occasion and in reality I only drink a small fraction of what I brew. There will come a time in the future when I won't be able to manage to safely lift and manage that amount of kit though - but it is nice having a well stocked garage with various beer of various vintages - the beer changes as the months and years go by. You're smaller batch brewing has got me thinking though..... maybe one of those Speidel Braumeister all in one kits ??? Cheers RD

This is exactly what I was hoping to get information wise. I kind of suspected as much. Yes I’m familiar with the box set up and can make one with the specs and pictures here. thanks all

As Tucker pointed out, and I'll repeat, it really does need that supporting box underneath to take the weight off the legs when transporting. If you search this site, you can find the dimensions for how to build one. Plus, you need to either take the top off or do a very good job of strapping it down so it doesn't move. You can't rely upon the latching mechanism to keep it secure during a move like that.

There are several of us that have sold / picked up these kookers. You absolutely must have a box to put under the grill to take the weight as it travels. I would not have a shipper move it because it is not in its original crate. I'd rent a lift gate truck with straps and moving blankets to go get it. my 2 cents.

Used some lean ground pork to make meatballs. Planned to make the pasta too but just couldn't squeeze it in. The sauce was a previously made mushroom sauce. 16 meatballs just like this one are ready for the KK. Plated.

Tekobo can you and Braai help rokdoc our with his oversupply of beer? He’s making me thirsty. 35c (95f) predicted here on Wednesday and 80% humidity..... here comes Christmas. If you can put a couple of days together like this you will clean that garage out in hurry. Sent from my iPhone using Tapatalk

Good luck hope everything works out for you.

Mallee Root is also a pretty good option if you can't find Gidgee. In a pinch, I would use a brand from Bunnings called something like CharGriller. It came in a box with a white plastic handle. Was not bad, but I did prefer Gidgee or Mallee. This was in my Weber...

Thanks Bruce. I appreciate the pics.... This looks great and I really like the sliding shelves. I have messaged Dennis to spec up something. Can you use the Roti with side tables attached?

Troble, where's the rain and snow?

I like to add cilantro to my chimichurri, about equal parts to the parsley.

Wow! That's a large batch of beer (20 gallons!) I'm actually going in the opposite direction and brewing smaller batches (1-3 gallons), as without beer club meeting and other festivals, I don't have an outlet for full 5 gallon batches. If I have to drink it mostly myself, I get bored with it well before it's gone and I'm ready to move onto another style.

I have not done this but I'd be inclined to rent a truck. Maybe you have some friends with a small truck with a trailer. Tied it down every which way you can and then do more. You wouldn't want it to shift. Maybe you can get a shipper that takes all responsibility until it is unloaded in your yard. I'm not sure I'd trust them though. Hope you can figure this out and get the KK. You might want to see it in real life before putting your money down.

This is the one I use. I sourced it from a family member's Argentinean father in law. He generally doesn't measure things but I watched him make it and came up with these general amounts. The amounts of parsley and EVOO are pretty forgiving. 1 bunch Parsley 8 garlic cloves, chopped fine 1/2 Tbsp red pepper flakes White vinegar White pepper Black pepper 1/2 Tbsp kosher salt Extra Virgin Olive Oil - enough to cover all ingredients plus a little extra. Remove the larger parsley stems and chop parsley fine. Add all ingredients. White vinegar should be about 1-2 Tbsp's. Just a little white pepper and black pepper to taste. Stir. It keeps in the refrigerator a looong time.

Hello Boom Boom. My cabinet was custom built by Dennis crew and it fits all my extras. The shelves do slide out in fact I think my cabinet is the first one to have pull out shelves. If you decide to order a cabinet your best bet is to talk to Dennis, he is such a great guy and can answer all you questions. I have attached a few more pictures of how I have my stuff stored in it.

Rokdoc you will have to take it easy drinking that beer through a long slow cook. I’m looking forward to tasting your stout meat pie with puff pastry and left over KK brisket cooks Sent from my iPhone using Tapatalk

Ribs and feet, my favorite. Let me know when it's done

I have both the side tables and a cabinet. I think the side shelves Come in handy when cooking to hold all kinds of things not only food and tools but a drink or my a ThermoWorks digital thermometers one lead tells the temp at the grill and one tells the temp of your cook, or if you use a digi que. sorry the picture is sideways

Meet big blue!

Took me a few tries before I discovered it but if you weren’t aware the grommet has a slit in the side. Rather than trying to run the probe through it, you might try popping out the grommet, running your probes in first then putting the grommet back in last. If the wires end up partially in the slit it won’t impact performance. BTW awesome cook. I burnt a turkey to a crisp last weekend on the rotisserie. Operator error. My son had back to back basketball games and I was in a hurry to get out the door. I forgot to adjust the top vent back down from initial lighting. Instead of settling in at 325 it went 2 1/2 hours at 525. By the time we got back it had internal temp of over 200 degrees. About as dry as the Griswold family Christmas turkey. Still laughing about that one!

dmd Sent from my iPhone using Tapatalk