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When the summer comes I will get back to experimenting with cooking tacos on a plancha outdoors. For now I am experimenting indoors. I have eaten a lot of tacos over the last few weeks. I had some left over brisket in the fridge. Burnt ends were an option but instead I tried out this brisket and foie gras taco. Delish. The flour tortillas were made with goose fat. I like the fact that the starting point for a taco meal is a table that looks like this: With the tortillas for the last night I tried what I thought was a bit gimmicky and risky: corn tortillas made with beetroot juice. My hands were bright red after rolling these. So beautiful to look at And really delicious to eat. Rubbish photo but I was too excited to move to a room with better lighting. Fish tacos. The fish was brill, fried in panko breadcrumbs.

Thanks for the welcome and the helpful tips thus far. Regarding the brewery questions- I set things up initially in 2008 with these brewing vessels/ stainless bench etc etc, and didn't spend a single dollar on brewing equipment for 13years; so it owes me nothing as of about 5 years ago (based on very conservative estimates, and not counting my time of course!) The upgrade consisted of changing the kettle to electric, adding a RIMS tube, electric control panel for better control of mash temps and repeatability (sourced from Grounded brewing in Tennessee), adding a whirlpool fitting to my kettle, changing over all hoses and converting all fittings to tri-clover, and switching out my old stainless conical in a fridge solution to a SS Brewtech Unitank with temp control for better fermentation control. Love the HopRocket which I use as a hop-back on brew days- and a couple of times as a hop randall for times where I've had lots of people over. So big changes- and now in terms of finances I am only at break even again! Still- all in all not any different to a KK investment. Can't wait to have a BBQ game to match my beer game!

Hi All, Thought it was time to introduce myself. I've been reading the forum over recent weeks having come to the decision to order a KK over recent months. The COVID lockdown last year led to the upgrade and reinvigoration of numerous hobbies, and I had set myself the goal of upping the cooking game in 2021. Our 17yr old gas grill is on its last legs, and I had already decided to go for a proper charcoal BBQ to replace it- a mate at work uses a KJ which he raves about, and then further research led me to the KK website and the new obsession. My habit is usually to do things properly the first time and not have to do them again- and it seems fairly clear that in terms of kamado cooking the KK is clearly the best way to go. We are a 4 person household with young kids, and tend to grill on our gasser at least once a week, but also love to make pizzas at home. With interstate family who often stay with us when they visit, the idea to cook for larger groups easily by preparing a spectacular slow cooked piece of meat appeals- not surprisingly my attempt to slow cook a brisket on a gas grill with a hood didn't go so well! Like many on this forum, I am also a keen home brewer for the last 15 years or so, and updated my brewery during the 2020 lockdown (photos below for those interested)- so in 2021 it's BBQ time. After corresponding and chatting with Dennis I've ordered a 32"BB in matt black tile (in terms of style the wife prefers minimalist- not that that is easy for a KK)- side tables, roti spit, KK cold smoker, baking stone, basket splitter and grill grabbers have also been ordered. Should arrive in 2 months or so. Being imported to Australia charcoal and wood are not options (strict customs here)- so will look for a good local source. Dennis has set me up with a customs agent here in Melbourne, so all of that is already pretty clear. I'd be keen to hear of any tips and tricks from Australian owners regarding delivery and any difficulties you had- hoping it gets delivered on a pallet jack and I can convince them to do more than just dump it in the driveway! Have a garage door in the back of our garage which opens into the backyard- so am hoping I can convince them to run it through; and there are two small steps then into the backyard area (not sure how high those things can be jacked)? No doubt there will be lots of questions along the way. An initial question I have is how you would usually set-up at 32" with a basket-splitter and the half main grate. Let's say I use a half basket set-up; then I have a direct side and an indirect side; but then on which side does the half main grate go for most common day to day use (ie two indirect levels and a direct lower level vs two direct levels and an indirect lower level?). Specifically for Australian owners- would appreciate your recommendations on the following to source locally before the KK arrives: - good sources for hardwood lump charcoal and smoking woods - locally available gas torch or similar for lighting (Bernzomatic JT850 I've seen mentioned)? - Roti motor for 240v and Australian plug - smaller items: heat proof gloves/ baking steel/ any other small essentials Look forward to posting photos when it arrives- and learning lots. It seems a great forum. Remi

Or adds to the frustration when your ship is anchored off the coast for days waiting to dock, or it does a "drive by" your port only to go to another one first. @ckreef can attest to this one, as can @tekobo!

Old Julia Child tip for getting beet stains off your hands - table salt. Mix up a wet paste of salt and water and use it as a scrub for your hands. Then wash with soap & water.

I hate to tell you how much I just dropped on filters...4 tiny pieces of glass... From bottom to top: Cone Nebula, Christmas Tree Cluster, Fox Fur Nebula (looking particular foxy today). To the upper right with a bison head is the B39 dark nebula. An unnamed formation spotted by a friend is...SHREK. Is or is that not Shrek in the upper left???

Sounds dangerous indeed- and a hole that the likes of me will easily fall down.

For the Napa part of the trip, it's more trying to restrain myself from joining yet another wine club! Yeah, lots of potential in that box! Will take me a while to get over the "overload factor" though - where to start?

Well, look at what showed up at my doorstep about 30 minutes ago! Looks like someone ( @Troble perhaps??) ransacked the local Mexican market and shipped it halfway across the country to throw the authorities off their tracks!

Impressive with the beer making apparatus, neat and clean which only leads me to the thought that the beer must be of a quality brew. After a few cooks on your KK you'll be telling yourself, "Why didn't I come aboard years ago." Although after a quick passing of remorse that regret will fade and you'll be enjoying another fine brew with a superbly cooked meal. The only thing now in the way is a bit of anticipation, it's keeping you waiting....luckily you have a double tap close by to ease the anxieity. Congratulations...calls for a toast

Wow, Remi, firstly, congrats on the decision to invest. You are correct in your research and will now be the envy of your mates with their KJ. Don’t embarrass them, the cooking methods are still very similar and you will share recipes and ideas. The KK has far better thermodynamics so what they can do, you can do easier. There are many questions in your post and I may not answer them all. There are several Aussies here- alimac in Perth with Aussie. I’m in Brisbane and there are several more. The best local charcoal is Gidgee wood charcoal. Sourced from south west Qld and I’m pretty sure they distribute to restaurants in Melbourne. I haven’t liked the mangrove charcoal, however, some do. There are plenty of great Aussie woods to add flavour and you don’t need to get caught up with the American woods- they are good, I just don’t think it’s economical to ship them half way around the world when the locally sourced timber is special. Any eucalyptus and particularly the harder timber works, also local fruit trees. Avoid pines, generally softer wood, and milk sap wood like mango. I’ve liked silky oak, carambola, cherry, apple, pear. You don’t need to add much to the charcoal for extra Smokey flavour. Rely on Dennis for his distributors, he is trusted and genuinely wants a good result for us as his customers. Once your KK has cleared customs, you can source any delivery company with a pellet jack to deliver. A sheet of ply will help you over two steps and a 6 pack to bribe the driver will mostly get them to take it to your back yard. The ply is cheap from any scaffolder, concreter or builder you may know. Otherwise, Bunnings will sell it. PM me if you have any other local queries, or sing out to this group- they have plenty of knowledge to share.

Great photo pequod. Very 3 dimensional. Sent from my iPhone using Tapatalk

Tee hee. Happy to help. I have had a total of 5 KKs and currently have 3. I cannot wait for the summer. Cooking and eating outdoors with the various means of cooking available to us is going to be such fun. Whether cooking on a Solo stove, an Argentinian barbecue or an over engineered KK, cooking over live fire is unpredictable and brings joy when you get it right.

Small world- many years ago I worked at the Austin for 6 months as well! Thanks for the tip about the Roti motor- perhaps worth reaching out to Dennis... a plug change is no big deal as you say.

Sweet brewing setup! I have been eyeing the Hop Rocket, how do you like it? I also have a kegerator I converted to a two tap system, I have both ball lock and Sankey connections so I can go commercial when my personal inventory is low. Sounds like a nice setup on the grill accessories, I'm still contemplating everything including color, I should probably contact Dennis soon as it looks like August for arrival if I order soon.

Great beer setup and I expect great beer. I think you will find a taste improvement of whatever you cook on the KK over other cookers. [emoji4]

Holy Smokes, Tony, you hit the jackpot.

You got that right! Welcome! BrewTech gear - nice! Spotted the Blichmann hoprocket and chiller, too. Serious cash in that setup for sure. Propane tank, but didn't see a burner? You convert totally over to all electric as part of the "upgrade?"

A little late here. I never take pics and post so I know it didn't happen, but I just did a prime rib the other night. I like to reverse sear them. 200° to 250° to an IT of 120° to 125°, remove from KK, tent/rest. Crank KK up to 400° to 450° and put the roast beck on to sear and crisp the outside. Pink from edge to edge every time.

What an ugly mess that had to have been, and to break the stove on top of it. I'm surprised Mrs RD will even let you near the kitchen again! I was an partial extract brewer (mini-mashes) for many, many years. As another experienced brewer told me, "why spend hours trying to mash 10 pounds of 2-row, with all kinds of possible hiccups (like stuck mashes), when you can buy the base dry extracts for your brews - same results every time, no hassles." Made perfectly good sense to me. But you took this to a whole another level, in the opposite direction, trying to malt your own grains. An interesting experiment, one time, but wouldn't be something that I'd want to do on a routine basis.

Wrong thread. Go here:

The wood deck under the gazebo is going and I will be extending the stone to that area where it will house the kk