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Hard to believe these are the first pizzas I’ve cooked all year. Two pepperoni & a pepperoni, sweet bell pepper, mushroom & black olive

I've watched the Yakitori Guy's YouTube vids - they are very good. Sorry, but I've only done yakitori outdoors, so I'm no help with the indoor question.

Gave them some butter to rest then some Kakadu plum chilli sause as a glaze ready to go Sent from my SM-T835 using Tapatalk

@David I have to admit I was so focused on carbon monoxide I wasn’t thinking about the food smoking! We have a pretty powerful Broan exhaust over our range. I guess we’d use the konro there. We do appreciate the photos. Thanks.

Me too, outside is where I use mine too.

it depends on what you are cooking. if just vegetables, then its ok. if fatty meats or sugary yakitori, then there will be lots of smoke. we had to open our floor to ceiling windows and it was still very smokey. binchotan is really expensive to burn, i just use compressed bamboo, it's also smokeless. i like low profile grills like this round one so you don't need to reach high for the food. if doing yakitori, then bincho grill is excellent but not really for indoor use. yakitoriguy on youtube has done reviews on most of the popular models.

When you go to your local butcher and ask for lamb ribs and he pulls out a whole carcass and puts it on the band saw now that's true love .on they go with a dash of purple crack and meat church honey Sent from my SM-T835 using Tapatalk

Did some pork back ribs on the KK, 240F all the way for about 5 hours and ever though there was little shrinkage, these ribs were delicious. Served with fresh from the garden beet greens, the first of the season. Plated with rice and greens.

How big were the steaks in terms of width? I am really interested in one of the 23” grills, but wasn’t sure what kind of capacity it has. It’s good to see some other Louisiana folks here. Go Saints.