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I'd like to set my expectations for tomorrow's Zoom call. The driveway: Red carpet. @tekobo: Cocktail dress, cocktail in hand. Music: Mandatory, something energetic. Extras: Must include man on crutches. I expect @DennisLinkletter to make opening remarks as well. I was going to Photoshop a theatrical poster but sadly the demands of clients and finance meetings have taken from the important tasks of the day.

@Braai-Q the things on your list rank from never happening to very slim chance of happening on a wet, cold day in December in the UK. You will have to find out which makes the cut on the day.

Just one more sleep.

Tony, I must be on beginner level still. I tend to drink the cooler of adult beverages and forget what I'm cooking. Where am I going wrong?

Best advice for newbs - take an afternoon, with a cooler of adult beverages of your choice, load up the KK with charcoal and light a small area (grapefruit size). Then set the lower vent about 1/4 open on the left dial and just barely bump the top vent off its seat. Sit back and enjoy an adult beverage. Watch the temperature. When it stops rising, make note of the temperature and the vent settings. Now, bump the top vent open a bit more - like a 1/8 turn - have another adult beverage. Be patient and let the temperature stabilize again. Keep doing this stair stepping until you reach about 400F in the dome (or you run out of adult beverages!) Once you get to about 300F dome, you might want to bump the bottom left vent open to about 1/2 open. Most of your cooks will be below 400F, so not a lot of point in going much higher. Keep a log of the temperatures vs vent settings. It's highly repeatable. You'll likely be surprised at how little changes in top vent opening increase the temperature. That 400F final target will likely be less than 3/4 turn open on the top vent. Once you start cooking, you'll get a feel for the difference between the dome temperature and the temperatures at the different grate levels. Plus, the difference in cooking direct and indirect over the fire. Enjoy the adventure.

This is what 10kg of crayfish tail looks like- that’s 22 lb’s These are caught by indigenous Australians from the Torres Strait- that’s between the northern tip of Australia and PNG. Some for Saturday..... some for Xmas day. What are you hoarding for Xmas day? Sent from my iPhone using Tapatalk

Everyone interested in Southern food MUST have a copy of this one in their library! White Trash Cooking: 25th Anniversary Edition [A Cookbook] (Jargon): Mickler, Ernest Matthew: 9781607741879: AmazonSmile: Books If for nothing else, the cover photo alone!!

@Tony B and@Tyrus. Great suggestions. Been eyeing a thermapro a while but haven’t been able to pull the trigger yet. Having a guru and I grill, I haven’t had a huge need yet but they could change, especially if using the rotisserie or high heat for final sear. I think I’m going to have to give it a few trial runs before picking up any more new toys but I have a feeling that it won’t take long before that itch gets scratched. Wound up with a cover, baking stone, basket splitter, roto cradle, reducer and motor, and cold smoker. Stainless side tables and grate grabbers for the cherry on top. Sent from my iPhone using Tapatalk

I read some place that if you live in Singapore and are doing the burn-in for a KK you only need a couple of tea candles to reach burn-in temps.

Congrats to you AAAsh, that's a magnificent color, brings out connotations of mystery and gallantry, and it draws you in. Think of the KK as your inside oven that has served you well over the years, but oh so much better. Easier to operate, don't let it's size intimidate you, it gives you plenty of time by design to adjust to your next move. Good luck, think beyond a potato when you live in the greatest spice destination of the world. We'll be lookin if your doin the cookin.

Wow. Great looking bugs.

You might like this as well if you're going Southern. Not a cookery book per se but there are some recipes in it. None of which I've tried.

I found being in Brazil eerie. The gods they worship, the language they speak and the food they cook is so close to what we have as Yorubas in Nigeria. I sent photos of food to my parents in Nigeria that amazed them with the similarity to our food and I would walk behind people speaking a version of Yoruba that I could not speak but could just about understand. Separated by an ocean and centuries of pain, change and joy.

@AAAsh you have just echoed what was myself a few weeks ago. Great choice of color and pebble (same as me) i cannot believe this grill, you are indeed in for a treat if you have the same experience as me. Every family member says everything i have cooked so far is better full stop and i agree not just meat but potatoes / bread / veg / pizza a full range of goods. I could write for ages telling you this and that but you are about to understand all this for yourself shortly. My enthusiasm for cooking outside has gone back to 30 years ago i am loving it, I bet I have barly scrapped the surface of what this grill can do as yet, and on top of that the peeps on here are a fantastic group to help you out. Exciting times All the best Sovs

Well my new BB32 departed Surabaya today. Should land in Singapore on Friday afternoon and hopefully at my house early next week!!

I have a meater. Very slick little device. I also have a thermapen, BBQ guru digi-q and a thermoworks blue dot bluetooth probe. I can't get enough of these devices. They all have their place and specialized uses. Sent from my SM-G973W using Tapatalk

Very nice, Basher! Current plan is a Prime Rib. Heading out to the market this afternoon to check out what they have in stock. I was in CostCo yesterday and they had some very nice Choice bone-in roasts, at a decent price per lb, but they were all too big for what I need. The smallest one was 5 1/2 lbs!

You aren't!

I thought I had seen Twitty mentioned but then I scrolled up and couldn’t see it. Ignore me. Teach me for forum surfing in the middle of a meeting. Sent from my iPhone using Tapatalk

Are all those boxes in the background your cocochar?

That wasn't me talking but me imagining what @SSgt93 said, and we didn't hear, when he was buying his 42s.

I'm ready and hungry. 😁

@tekobo have you ever looked in Eric Adjepong? He was on top chef and top chef all stars. He does west African food and he’s amazing! http://www.chefadjepong.com/#about-marquee

Were it not for distance, the pandemic and work commitments (minor obstacles), I'd offer myself up as an evaluator of your efforts. 😀

Aside from all the extras and if you don't have one already is a ThermoPro pen instant read thermometer. All kamado's have a great recovery time vs other cookers once you open your pit, but the KK comes back the quickest once heat soaked and gives you the opportunity to check your meat more often. It takes a licking and keeps on ticking, something to consider if it's not there in your arsenal.

@SSgt93 may come along and correct me but I think he got both at the same time. If so, I think it was an awesomely kept secret. Yeah, did I tell you I was getting the 42? Twice? Done with style.

Thanks for the recommendation @Troble. My Southern food care package should arrive in the next day or two and I will see how I get on. I am intrigued by the intersection between Southern food and the food that I am familiar with from my childhood in Nigeria. I am reading a book by Michael Twitty to try to better understand the connections. Jubilee will come next if I find I actually enjoy dishes like Hoppin John from Mr Brock's book. And yes, I love Francis Mallman. His cooking on fire feels like it has no boundaries and it is beautiful without being too fancy or complicated. I look forward to seeing your creations.

If @tekobo lived in Singapore, I could see her impulse shopping the range. 😆

Ash the only tip I have for you is to dive in and cook as much as you can. High heat and low heat, direct and indirect. Distance from the fire. With practice you get to know what your KK can do. Sent from my iPhone using Tapatalk