Leaderboard

Chicken thigh dinner with fresh beets and greens directly from the garden smothered in butter and pepper.

I'll take my indoor Northern California air quality over outdoor L.A. (Southern California) air quality any day of the week.

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

Hi @braindoc, as you will have seen from my previous posts I do use my konro grill indoors under my cooker hood. I also bought a CO meter with an alarm and use it whenever I use my konro grill indoors. No issue at all on any occasion so far and the CO meter gives me the comfort that all is well. The most dangerous thing that ever happened was cooking oysters on the grill and having pieces of laminated shell fly everywhere! All good.

Hey Oklahoma76 from another KK owner in Louisiana

The 32" is more of a grill that smokes and the 23" is a smoker that can grill. If you want to smoke/cook low and slow, brisket, butts and ribs.. the 23" Ultimate has great capacity.. it can do 5-7 pork butts / 40 + lbs of meat. More than most residences will ever need. If you want to "Grill" for a 6 or more the 23" is limited by its size. You just can't throw on 6-8 steaks at once... Remember that grilling is direct heat straight up from the charcoal and because the girls have a firebox there's a 3 to 4 inch area on the outside of the great that is d simply not "grilling" hot. There is definitely a grilling sweet spot on the grates. This means the 23 inch grill has a 15 to 17 inch sweet spot in the center of the main grate and 13 to 15 on the lower grate. The 32" and 42" are full size grills, I define a full size as 22" front to back. Full size gas grills start at 32 " and run into the low 60's. 32" is the smallest full size gas grill. They have more low and slow capacity than most will ever need. The 32" is no slower nor does it use noticeably more fuel. There is a charcoal basket splitter/reducer that lets you do small cooks using only a portion of the charcoal basket. That being said, if you want to work a bit you could reverse sear 6-8 steaks and then brown them up three at a time on a 23". Gets the job done, but there is a reason there are no 23" gas grills on the market.. it's too small as a "grill". Many (most) people want to be able to throw 6 full size steaks on at once and pull them off together.. this is the reason I now sell 2.5X more 32's than 23's..

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

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.

Found out last night that the father in law was coming round for dinner today. Ducked out at 8pm and bought a 2kg pork shoulder and a small cabbage. Home made rub, 8.5hrs at 250 with Apple wood chunks (bit hotter when wrapped to get it sorted), made some coleslaw. Dinner sorted, everyone happy (like always with the KK).

Looks terrific @C6Bill ive been away from home for 3 weeks and drank a lot of beer on my trip so wanted some light and “healthy” today chicken schwarma with pearled cous cous , Mediterranean salad and fresh tadziki

It was stuffed pasta shells night here, stuffed with fresh spinach and ricotta. Added a few more things, mushrooms, olives, German Butter Cheese, aged cheddar, tomatoes and some marinara sauce. Once baked added some chives and parmesan cheese.

Got some nice shorties and gave them some Grill mates steak rub and a bit of melted butter at the end .it always amazes me how these shrink and rise . They were falling of the bone gotta love how the KK keeps things moist. Sent from my SM-T835 using Tapatalk