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Hey @Tyrus. You're right, it was fun and it wasn't that much work. That is just a selection of meals over a period of two weeks and I used the KK because I didn't have an indoor oven. The rest of the time we lived on cichetti (Venetian equivalent of tapas) in the bars we frequented. Back home sweet home, Italian chicken cooked on my 23KK. Could have been crispier but I now know, from my cooking in the 16KK without my usual clay dish, that I should leave clay top off for all or most of the cook. Next time it will be perfect.

Yummy cauliflower bake with harissa based marinade and peppers. I have made this at least 6 times and It is probably the only meal that would persuade me to become a vegetarian. Before and after about an hour at 180C It is another Ottolenghi recipe, this time from his Flavour book. i have no affiliation with him other than loving the things he does with vegetables. Link to online copy of the recipe is here https://www.irishexaminer.com/recipes/?c-recipeid=4124 I freestyle with the different types of pepper flakes, using what I've got rather than what he asks for and make my own rose harissa. Never disappoints.

Yummy looking food. All look great but my current trigger is @Troble's lamb. Would slice it up so that there were nice soft inside bits alongside the crunchy outside bits and I would lay them on top of a beautiful cheesy leopard skin pizza alla @Mcjudsten. I hate calling out individual cooks as, at a different time of day I would go for brisket in a burger. And it is only breakfast time. No wonder I am not getting any thinner!

Father’s Day brisket. Brisket was a choice brisket but a good looking choice brisket. Salt and pepper, seasoned night before. 6h at 225 to 160 internal. Wrap in foil and 4.5 hrs more at 225 till point got buttery. Rested for 1 hr then served. No tallow. No fancy holding cooler. Came out pretty good. Maybe I got lucky. I would say not though. It was cooked on my 42” KK. Served with pomegranate bbq glaze (2 cups Pom brand pomegranate juice, 1 cup dark brown sugar, 1/4 cup soy sauce, 2 tbsp black pepper, reduced) My wife made this avocado and asparagus potato salad that was awesome. Fresh tomatoes and plain ol steamed broccoli.

Decide to have burgers for dinner tonight, it's late but I'm starting up the KK anyway. Made 2oz patties, 2 per bun with cheese in between the two patties. You better have your bun dressed before these patties come off the grill because one needs to get the cheese on one patty and then immediately put the second one on top so that the heat will melt the cheese. Taste test.

Finally got it installed. It is beautiful. Hopefully I can do the venting/break in this weekend.

We have been concerned about the number of emails we've received from people in the last year lamenting how our last price increase put the grills outside their budget. Our material costs increased dramatically during the pandemic, mostly from outrageous shipping charges. These inflated production costs forced us to make our first price increase in over 10 years. Responding to this feedback, we have been pushing suppliers to review and reduce their pricing now that shipping has dropped. (actually less than pre-COVID) We have reduced the previous price increases by 50% with these savings. We hope this helps make our grills accessible to more people. Please let any interested parties know about this adjustment..

Hello gang, Just placed our order for a 22" Beast. This will be going into a new BBQ island being constructed in our new home in Nampa, Idaho (Recent California escapee). Ordered the Cobalt Blue tile Beast, along with a few accessories. I have been lurking on here for a little while before ordering but hope to start participating soon. A little about me, I have been Q'ing for many years, for home, parties, some catering, and Competitions. Started doing Comps in 2004. Was a Board Member of the CBBQA for quite a few years. I think I saw my first KK around 2008 or so, when a friend brought his KK to a Chris Lilly class that we (CBBQA) were putting on. Since then, I have always wanted one. Most recently, I have been competing in SCA Steak Comps. In addition to the KK, some of my current stable includes a Klose Family Reunion trailered pit, a Humphrey's Qubed Pint, a MGrills M16, Oklahoma Joes Rambler, 22" Weber Performer, 22" Weber Master-Touch, 18" WSM, and a few others. The Island will have the KK along with a 40" Blaze gasser. Looking forward to learning a lot from all of you. Bill

Welcome to the group. I also lurked for quite a while before buying. With your experience level I am really looking forward to seeing what comes out of your KK. There is a small learning curve but after that the sky is the limit! Congratulations!

in the isetan tokyo food court and saw what they consider “scraps” in japan 🙃

Yes, a lovely gathering of dishes you have there, Tekebo. I would remark what a lot of work that was, but as you know it can't be considered work if you love to do it. You must be saying, "I'm chuffed to bits."

It’s been a while, here is the latest pizza night. 68% hydration, 750f to start, 685f by the end. 4 to 4.5 min cook time.

And don't forget those ever-important pics! Like we say here, "No pics, it didn't happen!"

Beautiful, now for the break-in and the foooooooood.

Ive got this shiny new toy, and I need some fresh inspiration to get it dirty. Is it okay if I hang out in this playground for a while?

Not so shiny anymore...

I had fun re-visiting this thread just now. Some old friends are still around, others have moved on to pastures new. All good. In the hood. As @Tyrus would say. So...a cooking programme here called the Great British Menu has these new style konro grills called kasai being used by the chefs who come on to compete. I was curious because, up until last year, they were using the traditional Japanese konro grills. It turns out they are British made and had some fun new accessories available. They are not sized the same as the traditional konros and I found that my medium konro approximates to their Little Kasai. What a treasure trove of fun accessories! https://www.sousvidetools.com/japanese-bbq-s I could not resist and am now the proud owner of a heat mat, a 50:50 plancha and a skewer rack. I can't wait to use them!

Here is a video of the generator blowing.. It's cleanest at lower volumes and lasts much longer. Trust me after a few minutes the grill is plenty full of smoke WhatsApp Video 2020-08-23 at 5.41.37 AM.mp4

Gym a lump of timber on the charcoal fire will give you a smoky flavour. I think you are referring to the cold smoker attachment. This will provide additional smoke flavour and can be used for cold smoking cheese, spices, fish and anything else where you don’t want the heat from a fire. Sent from my iPhone using Tapatalk