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I didn't see the early announcement but did see the video last week on Facebook and ordered the same day. I was not joking about all the grills I bought over the years trying to find something that worked well on the boat. Each had an advantage but none did everything that I needed. I really do believe the PKGo will do 90% of my cooking needs. Plus I still have the other 6 portable cookers..............that I can bear to part with.......and yes........My name is Jon and I have a problem. 🙃 Going to do my first cook this weekend................before my family finds out about the new grill and has me committed 😬

I agree! I have a flattop griddle on shore at the marina and will use cast iron griddles on the cookers when out on the water. Hey........one needs to be prepared for any dish the crew may request or they might throw the captain overboard!!!!

I love Lodge products and they are usually way over priced in the UK so I wait and buy them when I visit the US. That said, I have found this grill topper on the amazon.co.uk site and it looks well priced. It is on my waiting to be added to cart list. Allows me to pretend that I am exercising restraint!

So you ordered a Lang? If so which model. Just last month I was camping down there and drove right by Lang at 4 pm on a Thursday (they were open). I've been kicking myself ever since for not stopping in. No worries we'll be camping down there again next spring. I'm quite certain Mrs skreef was glad we didn't stop in at Lang. She does know it's on the list for stops next trip.

A bowl of leftover Sweet and Sour Gochujang Chicken.

@Tekobo, not quite as fancy looking as Basher’s but I’ll be you can find this one in the UK. Lodge Chef Collection 11 Inch Cast Iron Chef Style Grill Topper. Seasoned and Ready to Infuse Food with Flavor on The Grill or Campfire. Made from Quality Materials to Last a Lifetime https://www.amazon.co.uk/dp/B087C94W6W/ref=cm_sw_r_cp_api_fabc_kM2XFbJ0B7DTZ Sent from my iPhone using Tapatalk

@tekobo I have to admit that Charles is "good/bad" influence on me depending on how you look at it 😀. I didn't see his post until today ........ So Charles cannot be blamed for this purchase. Like Charles, I have been looking for the perfect camping/boating charcoal grill. One look at the PKGo and there was no choice................... I HAD to have it!!!!!! Now........ what I'm I going to do with the Acorn Jr., the Weber Char-Q, the Woodfire, the Cobb, the Joe Jr. and the Grillerette that I bought for use on the boat????? Seeing that they have all been replaced by the new kid on the block. Maybe if @ckreef "is/was/will be" a bad influence.... I should buy a camper trailer so I can have a home for one of the above grills. The boat will not share the PKGo!!!!!!!! (joke...not happening) Hi, my name is Jon. I have a problem and it is not Charles fault.

Once you stop, that sets the gears in motion so depending upon which side of the fence your on that could be interpreted in two ways. It was either a godsend or a down right shame. The only way I can describe what you have Ckreef is to say, your a person with an itch. You satisfy that itch every so often with a new BBQ and appease it's annoyance. Funny thing about an itch...they always return I purchased the 48 on a trailer without the warming box, thinking down the road if ever I tired of it and wanted to try something else a person may see the trailer as a attractive option. One other advantage you may want to keep in mind, it cost approx $6-700 to ship up north, an expense you wouldn't have to suffer.

Just this past weekend I got my Primo Oval Jr. back from one son-in-law, that never used it, and gave it to another daughter's long time boyfriend. Got to keep it in the family........just in case a need arises 🤣

Between my CampChef griddle/burner combination and the PKGO I think I'm covered pretty good.

I warned Mrs skreef it was coming sooner or later. She found out how serious I was when we got home Friday and it was sitting on the front porch - LOL. I think she's just about given up on trying to save me from my addiction. I do have my Primo Oval Jr cleaned up and ready to sell. I'm probably going to shed a tear or two when it finally goes.

I like how you translated it into my language!

Troble the spuds just had a little olive oil over them after rinsing. Salted after cook as I find salt before can draw moisture out and changes the texture once cooked. Placed around the edges so they were not directly over the fire. Lamb noisette is rack of chops sliced off the bone and wrapped up. Maybe you call it a boned out loin roast. It’s a quality cut- uniform in shape with the fat layer on the outside so perfect to reverse sear and my wife doesn’t really like bone. Sent from my iPhone using Tapatalk

Mine arrived yesterday Charles. Had to sneak it into the garage when no one was looking. Told everyone it was for my son-in-law....except for him. He has the big PK grill......but will share this one. A 1/4 steam pan fits nicely under the cooking grate and takes one side of the grill. Perfect barrier for 2 zone cooking. .

Here's some Gochujang Chicken for you. the sauce is the boss and sticks to the chicken well. I added more for dipping, yum. It was a first for me with bok choy and it won't be the last. Since the KK does chicken so well it only enhances the recipe.

There are a lot of perforated grilling pans/woks out there, various materials (SS, enamel), most are under $30. I like the 3 sided ones, so you can easily slip a spatula in to flip things over. AmazonSmile : Kona Best Grill Tray - Heavy Duty BBQ Grilling Pan Will Never Warp & Porcelain Enameled for Easier Cleaning - BBQ Accessory for Fish, Vegetables, Kabobs - 16x12 x1 inch : Garden & Outdoor

There’s a new rake series on Netflix. Very funny Sent from my iPhone using Tapatalk

Liking the Raymond Blanc book. So far I have found his description of this Frenchman's Damascene conversion to steak, kidney and oyster pudding intriguing enough to want to try that soon. @Basher, I love cast iron and like the look of the grill pan with holes in. Can't find one in the UK so will wait for when I make it back to the US or even, maybe, back over to Australia.

Y'all gotta wait at least six weeks. That's what Mr. Ben Lang told me for mine. Maybe being a Georgia resident, well maybe that might shorten the distance.

Post-Thanksgiving burn-out Pork Chop dinner. A nice, thick Iowa chop, direct, main grate, apple wood chunks, 350F. Rub was a chipotle based one. First time using it. Not bad. Sides of melting potatoes and steamed broccoli.

Now @Jon B. did you have this on order already or was it @ckreef's bad influence that has you lying to your family???

Here is the shoulder cap. Tasty. If I had to choose, I’d run with the noisette. Braai I have been playing around with this perforated cast iron dish. Fresh mint leaves, or spinach with whole cloves of garlic roasted in this dish alongside the meat and they make tasty chips with a concentrated green flavour- the garlic infuses into the greens. Layers of spinach with whole cloves is best. The mint is ok. To this above, from this below. Pretty simple and kinda like a green Biltong. Sent from my iPhone using Tapatalk

The lamb noisette was sensational. The fat on the outside rendered beautifully. I rolled it around the lower rack for 7 minutes with the dome reading 150c. (300f) I’d call that medium. Inside was very tender. Here it’s plated. The mint chips are very subtle. Worth trying. I’ll leave the shoulder wrapped with a little stock for another hour. Sent from my iPhone using Tapatalk

Did a roast chicken this evening. I was going to light the KK but I was on a video conference call and frankly, the rain was horizontal and it's just a couple of degrees over freezing. Made up a recipe which was loosely based on one for Thessalian Quail. If you're able to find Thessalian lemons, they're incredibly scented and fragrant but I had to make do with regular supermarket versions. The recipe is simple and involves stuffing the bird with a mixture of onion, breadcrumbs and pine nuts. I cooked it using a Lemon infused olive oil to exaggerate the citric flavours but the dish also features bay leaves, julienne orange peel, juniper berries, clove, thyme, lemon juice, flat parsley, black Greek Olives (I used kalamata), red wine, fresh breadcrumbs and toasted pine nuts. The dark base surrounding the chicken is due to the breadcrumbs absorbing the wine and caramelising. The scrapings are utterly heavenly and the flavour combination is very hard to describe and complex. It's a bit like trying to describe certain Japanese dishes - they're alien to the western palette and the there are no direct comparables. I was going to do it with some Caponata but after 11h of video conferencing and talking on the phone, I just wanted to eat so made some cous cous and added some sultanas. The sweetness of the sultanas worked well but next time, I think I'll make sure I include aubergines.

Beautiful Tyrus! The sauce is so good isn’t it! Very unique but so tasty! If you liked the bok choy, try this recipe, it takes them to another level. https://rasamalaysia.com/restaurant-style-chinese-greens-with/ Sent from my iPhone using Tapatalk

Tee hee. That alien's got a hold of Charles' wallet. Looks like fun. Waiting to hear your reason/excuse for your next grill purchase. In the meantime, have fun - lots of fun.

1952 For straight up grilling they are top of the class and the build quality is right up there. For low-n-slow....... Well I had 2 Boston Butts on the main grate of my 19" table top KK today. Just finished chunking the meat up. A chunk of the bigger butt (26 oz.) is vacuum sealed and in the freezer labeled Camping - St Augustine, FL - Christmas Break. Just needed charcoal searing while going camping to compliment my CampChef griddle/burner setup.

Under normal circumstances I might agree with you but the grate is 17" x 12" which is more than enough space for just me and Mrs skreef camp grilling. Definitely more usable space compared to my old Akorn Jr. and about the same usable space as my 16" KK. And I can actually carry this - LOL

Those are some serious shipping stands!!! Nice work @Tucker!!!!!!!