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Hi, Happy to say that I am a proud owner of a used KK23 which I acquired late last year. However, the grill needed some serious TLC and with me being in college, repairs and cooking were to be delayed. Having finished my degree, I spent the spring getting the KK running again and started doing small test cooks using what I think is called the upper grate (actually sitting down in the firebox). Being used, the KK was missing a couple of important items, namely the main and lower sear grates. I thought about purchasing the grates, but I have another grill I can cook normal things on like burgers and steaks. So, I decided to setup the KK for rotisserie cooking. I purchased the roto kit from Dennis and had my first real cook on Saturday. I have turned three chickens since. Each one better than the last. At least my fan club thinks so 🙂. Thanks, DannyG

Pork belly burnt ends, St. Louis spare ribs, rib tips, Donabe cooked rice, steamed artichokes, and of course a nice Helles for the hot day. [emoji482] KK fans Sent from my iPhone using Tapatalk

That's the funny thing. I think we all come to this with our own method and don't tend to change. I finally migrated from my original roofer's fire blower because the huge gas tank was a pain. The MAPP torch, as recommended by @tony b was a great substitute because it uses so little fuel. I think I change the bottle once every year and a half or so. I also moved onto using the mini leaf blower because I was riled by the fact that @MacKenzie said she could get a fire going quicker than me. She was right and I have upped my speed game for when I need it. I was skeptical of @Syzygies's use of isopropyl alcohol in his Solo stove but I find a few isopropyl soaked charcoal cubes give me a nice, quiet and foolproof way to get the fire in my KK going. What I don't understand is why anyone takes their basket out to light it or uses a separate chimney. The KK works like the perfect chimney for me with the vents wide open at bottom and top, drawing the air through the fire basket and accelerating the fire. Oh well, as @Basher said: each to their own.

Late to the party as usual. Belated happy birthday @Basher! Had me puzzling about PNG and nappies but I'll go with the flow... @jeffshoaf, lovely looking pork chop and apple meal. Giving me inspiration for a nice weekday dinner tonight.

I figured out the videos.. So here is a video of the first cook using the rotisserie kit from Dennis. https://youtu.be/SqU19P1xnig

2nd cook on the new grill. Pork chops, stuffed apples, and chard/lettuce on the big grill over oak. Still learning how much wood is needed, but only lit one split too much. Very tasty and have leftovers for another meal. PXL_20210623_202659797.mp4

Here is some pictures of my 21” Supreme setup. As you can see the 21 is no joke, you can cook a lot of food on this KK. Hopefully this gives you a better idea of it’s size/capacity. I just threw on: -Double Bottom Drip Pan lowest grate -10lbs of cubed pork belly on main grate -2 whole spare ribs trimmed on top grate Running smoke with the small 475 ml MSR smoke Pot, but as you can see you can fit a pretty good amount of wood sufficient for most cooks in this little guy. With this smoke pot you never run the risk of it snuffing out the fire because of its small size. Sent from my iPhone using Tapatalk

I'be used my big Ego 56v battery blower to encourage fires when cooking in an 8 gallon potjie (annual family chicken stew) but that blower is too big and powerful for using in the KK and Santa Maria and i couldn't find a smaller battery powered blower that i wanted so i ordered an old-fashioned manual bellows from Amazon on prime day. It was delivered yesterday just as i was starting the fire for a pork chop cook on the Santa Maria. I'm thinking it will work week for the kk, Weber kettle, Santa Maria, and Solo bonfire as well. Unlike you, I've mainly used the solo for wienie roasts.

There's a sweet spot for one's tendency to change, and I'd agree that many people fall on the conservative side. I perhaps fall too far on the other side; it takes great discipline for me to do anything the same way twice. Even making a meal I've cooked dozens of times, I'll recall a pair of approaches I've seen others use and test them once again against each other. My wife was concerned, marrying me, because I'm generally so episodic and volatile. Computer programmers love to debate programming languages. One learns to avoid such debates unless everyone in the discussion has mastered both languages under consideration. I do believe that I've tried every method of lighting fires. That I've lost interest in further experiments is startling. I believe that I understand the problem. For comparison, various people use my smoke pot. They didn't see the experiments. Some of them were pretty scary. There are going to be many optimal approaches to lighting fires, because everyone has a different "cost function". One trades effort for time. The easiest approaches take longest for the fire to be ready (ok, I'm home) but also have the least predictable window where the fire is perfect for grilling (not ok). However one lights a fire, then using a cordless blower goes a long ways toward eliminating unpredictability as to when the fire will be ready.

I sort of guessed that. After I had worked out that PNG was not a type of graphics file but a place called Papua New Guinea. Great to have friends like that. May you both live a long, adventure filled life.

Ah, like Mac I don't have anywhere safe to put a hot fire basket down and I do my clean up the opposite way round to you. I take the basket out between cooks, clean out and top up coals so that I am good to go when I do want to light up for a cook. Still not sure why the charcoal would ignite 10% better in the garden bed but I am guessing you had your tongue firmly in your cheek when you quoted that stat.

Awesome @DannyG. I agree that you can do a lot with the upper grate sat on the firebox and even your "normal" cooks likes burgers and steaks will benefit. The other grates are good when you want to go low and slow (main grate for me, sometimes with firebox splitter) and hot and fast (upper grate - plain for chicken and with pizza stone for bread and pizza). No rush, you have a world of fun to explore and I expect you will build your KK repertoire over time.

I think you are having fun with this, the addition of sound is wonderful.

Where do I start with this post? Today I turned 50, raised the bat, and saluted the many friends I’ve made along the way. Yesterday, I received this gift from friends. And yesterday, the same friend who paid for my KK found this. A gift from the gods. We quickly made plans to call some mates together to celebrate this combination and share in the maiden Parilla voyage. And ate this. This is definitely the tastiest road kill I have ever eaten. Maybe because I don’t often eat road kill, nor do my friends- apart from some friends being tricked into eating road killed guinea fowls when we were kids while their parents ate prime steak. What can I say other than times were tough back then. Times may not be so tough now and I am certain there are some readers thinking ROAD KILL, that’s outrageous. So it must be said, that all consumers were made aware of what they were consuming and where it came from with full disclosure of providence. [emoji848] and, all agreed that the numerous risks were checked and passed scrutiny. We couldn’t waste the opportunity provided before our eyes. We grazed from 1pm until 10pm and kept tossing new fuel on the fire in between tasting plates with different rubs and spices. This was a wonderful occasion to be remembered for many reasons and certainly an experience I will cherish. This mate changed my nappies in PNG, purchased my KK and provided this delicious food on my 50th. That’s a lot of water under this bridge and an unbreakable friendship along the way. Sent from my iPhone using Tapatalk

I was a Looftlighter guy for years, like not having to buy anything else and keep stock of it etc. Simple wins for me. When the looftlighter died after a few years of use, I got smart and paid $25 for a heat gun that works a little faster. I try to bury it until I get sparking and then pull it back a little, works like a charm!

Forrest that last photo looks like you have room for a couple more pounds of pork bits[emoji39] Sent from my iPhone using Tapatalk

Fantastic and the fun has just begun.

I'm beginning to think WE have a problem.

When I light extruded charcoal, I bring out the big gun!

Shhh! Mum's the word...

Stoked for you! Get cookin’! Sent from my iPhone using Tapatalk

While having lunch yesterday at a favorite place for the first time since pre-pandemic, I noticed steak caesar salad on the menu and decided to make it for dinner Tri Tip on the KK Rested Post-rest and sliced Dinner: Steak, caesar salad, baguette, with a 2011 Caymus Special Selection Cabernet.

I have nothing different to add here, I use a compressed cardboard starter from Samba- 100 lumps cost $5. I place one in the basket, build charcoal around it, strike a match, then take the whole basket out and leave it in a garden bed while I sweep out yesterday’s ash, then hit the fire with a rechargeable battery blower, then put the basket back in the KK and open up the vents, then blow it again and place a chunk of timber on it, Fire away. This works for me, no fuss, I think Aussie does the same, whatever works in your world. While the fire is soaking the KK, I prep the food for cooking….. unless it’s been a big Tekobo like prep day before. Each to their own. Sent from my iPhone using Tapatalk

And today this was delivered. Excellent detail with simple and easy use design. Closed in storage below to keep timber dry. Detail like the brass rolling handle Refractive cement bricks and wool in the door cavity to keep the front cool for the cook. And the removable milled steel fire tray to elevate the initial fire for air circulation. Also designed to lower the grill into the pit for caveman Sears. And removable grates and drip trays at dishwasher sizes. And the removable spit for up to 40kg- that’s about 90lb!!!! This can also have a grill rack placed for other food while rotating. Now I just have to practice cooking on this Parilla. Oh, and the cover with slits to allow access to the storage area without completely unpacking. Sent from my iPhone using Tapatalk

Pineapple cured ham. With cumin and nutmeg underside. Smoked with a lump of red gum and sauced with trobles South American sauce. Kept skin down for ham crackle- I left this skin up in the cold room for 20 hours to dry out the skin. Ham sandwiches for an early dinner. Sent from my iPhone using Tapatalk

Seasoned the grates and griddle and did the 1st cook. Dry aged ribeye, mushrooms, onions, and a grilled salad with chard, kale, and lettuce, plus some chicken for pasta later in the week. One of the best steaks I've ever had!

Small Turkey Day Bird on Gen2.2