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Yes it looks pretty..... and cold. This is what happening on the other side. Little Cove, Noosa Heads. Sent from my iPhone using Tapatalk

Let's try that again...

@Basheri love Noosa! Looks fantastic. Hope you’re relaxing @MacKenzieyoull have to cover your eyes but for every action there is a equal and opposite reaction. I’ve been eating a lot of meat over the holidays so it’s gonna be a couple of days of seafood for me. tonight it’s mussels cooked white wine, garlic, shallots, tomatoes, butter, parsley & thyme served with my favorite seedy sourdough baguette

Troble, that baguette looks wonderful.

This is a family owned business has been making charcoal since 1961. I thought I'd mention it because they have received many good reviews for their products and in addition the composition/make-up and form/shape, may be of interest. The lump charcoal comes in 3 varieties, oak, hickory and mesquite. Now they haven't been tested as of yet, you may say I'm placing the cart before the horse, but I thought the variety have potential for a combined flavor to your cook, rather than adding wood chips or in use with. The oak extruded char-logs came in 30lb bags for $20, and are destined for use in my Santa Maria grill. The logs don't smoke and burning clean with little odor if that's a prerequisite for your cook. The charcoal briquettes are also a heat source on the Santa Maria with the additional red oak log for the smoke profile. I'm hoping the logs will have some use in the KK, a video test of these showed excellent high heat and long burning time. Saving them by shutting down the vents would remain to be seen. The charcoal size configuration in the basket would lend itself for good air flow & high temp on pizza cooks, but for other applications... the jury is still out. I've pictured a comparision with Dennis's extruded CoCo char, the visual and hand reveal approx equal weight, density given to the CC, length was obvious, diameter approx the same barring Dennis's fabrication edges and both had the center hole during the manufacturing process. Incidentally, the CC is clean to the hand unlike the B&B which is like any other charcoal, dirty to handle. Quality wise I would have to say CC is a better product, however if your looking for a cheap alternative in the states call your local Ace hardware and put in an order, just sayin. At .66/lb it might be worth the risk. Last months recommendation by 5698 was useful for Argentine quebracho (Harder Charcoal) with another two bags enroute.

I just feel there is room for a KK in this setup: http://pompeiisites.org/en/comunicati/the-ancient-snack-bar-of-regio-v-resurfaces-in-its-entirety-with-scenes-of-still-life-food-residues-animal-bones-and-victims-of-the-eruption/

B and B makes a great product. Lowest initial smoke on lighting that I have experienced with a lump or charcoal. I order several bags at a time thru Ace Hardware online, and they are delivered to my local Ace store a few days later.

Sent from my iPad using Tapat Duck gumbo..

I don't see any palm trees or mai tais. That's a hard "no" from me.

Rokdoc you will be fine with 2 and a 1/2 assuming you have reasonably level access, and ply for softer ground. Will you be pellet jacking it around? Sent from my iPhone using Tapatalk

Yep, @Braai-Q, I can just see a 23" supreme fitting in there- the shape compliments the amphorae. Autumn gold would be the colour match and it would definitely have to be tile - pebble would clash with the mosaics. Maybe they ordered one and the boat was just a bit slow ??

Lovely. I rarely splurge on a big cowboy ribeye, but they are wonderful.

Exactly, Tony. The air is soooo clean and fresh not to mention how bright and clean things are after a snowfall. I LOVE IT. This year is very warm for January -5 to 0 C, I'm still wearing my spring jacket. Not sure how much longer this is going to last, but the forecast is good up to at least the middle of the month. I have a bucket in the ODK with pork loin curing. I leave it out all day and bring it in at night. Expect to smoke it probably Fri.

Wusses! Sunny this morning (24F) and clear blue skies. Made a perfect backdrop to the frosty trees!

Kindred spirits. As soon as the temp drops below 60, I've got the infrared heaters on. The snow is pretty though.

I do have PBW but this works better for me for regular cleaning. I clean my grates after every cook, usually the day after, when they are cool. A quick soak gets most stuff loose and the grates are out of the kitchen within half an hour. Soaking in PBW takes longer and I'll probably do that in the summer when I can leave the tray (or a paddling pool) out in the garden. One thing I have never done is to clean the grates down with a wire brush or spanner while hot. Given the sheer scale of the grates in the 32 it would make the indoor job easier if I had already got rid of some of the debris before I brought them in. One to do while the meat is resting methinks. My mileage varies. Often. 🤪 I could have looked up how to rig up a siphon but the benefit of having a husband who used to work in a ship's engine room is that I just have to ask and, mostly, a solution is found. It was worth marrying a Clankie just for that!

@Troble just for you, buddy! The scene outside my patio doors this morning. It's called Rime ice (frozen fog). Not to be confused with "hoar" frost! LOL

Those ribs look lovely @Boom Boom

Here is the finished product. Look at that smoke ring! Simply delicious! Sent from my iPhone using Tapatalk

Seriously good looking steak! Excellent job.

Finally in backyard!!!

Well there it is. You guys had me questioning my sanity - I never clean my grates other than scraping the crud - but now y'all have fessed up! I feel better now.