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This was the view from my allotment this morning. It is one of 515 small plots that our local council allocates to vegetable growers at this location. We were 7 years on the waiting list and when my name got to the top of the list 15 years ago I made a mad dash to select a plot by the harbour. I am so glad I did.

Oh my gosh time flies!!! Yep I have finally started cooking so here is a quick recap on the journey to date. The KK arrived in Perth mid August as planned however I had to store it a warehouse until our house build was finally completed late October. Moving into new house house and then taking over a new business collided to leave the KK sitting alone in the pallet in my yard until late November. Christened my KK "Rosie" as in a whole lotta Rosie. Love my Accadacca, Bon was a local and its a whole lotta BBQ in matte black tiles. First cook was a very simple rib steak over direct heat, went well however the flavour was bit off with slightly acrid smokiness. Quickly realised I had to get better quality charcoal and also let it breathe. 2nd cook was chicken fillet, very average result. Poor temperature control. Learner plates on the KK! 3rd cook, Christmas lunch for 15 people, rib eye roast x2, turkey roll, glazed ham. No pressure! Studied the KK forums, watched videos, better charcoal with splitter in, indirect cook, drip pan heat deflector + written plan = success. Moisture retention in the meat is incredible. 4th cook New Years Eve for 25+ people, indirect over 3 levels with beef roasts, turkey roll and beef ribs. Result was fair, learnt a lot. Burn in. Actually did two burn ins spaced a couple of days apart as I could still smell the vapours after 1st burn in. No popping tiles just a couple of small raised areas with pressure cracks on the grout so relieved pressure with sharp blade. 5th cook pizza. More forum time. Nailed it. Roadside chicken, either maryland or spatchcock next. I love the wheels on the KK and how easily I can roll it up to the plate glass window outside the kitchen to keep an eye on the dial and get easy access when needed. Temperature control is AMAZING. Might be the dry heat of our climate but I find I dont have to open the bottom or top vents anywhere near the amount suggested on the forums to get it up to temp. Just climbs beautifully and holds at whatever temp I need. Typically 1/2 to 1 turn on the top vent gets the temp up and keeps the heat in. Everybody who sees it is just blown away. Not too many in Perth. The only item I need is a 240 volt roti motor, having trouble sourcing one here and not sure about the brackets etc to match up with the KK. Anyway that's a long post but I would really like to thank all of the forum members who contribute and helped me get off to flying start. Some pics from Perth. Let there be rock! Milton

LOL... I don't, but it makes perfect sense for me to build one.. Stay tuned!

Now that is a sneaky way to introduce a new grill to us. A 38! Something else to covet. Thanks @DennisLinkletter! I always find it easier to visual size with food on the grill. This is my 32 fully loaded with about 6.5kg (14lb+) of chicken thighs. They were touching edge to edge when I started the cook.

Aluminum foil for grills refers to aluminum foil that is specifically designed and recommended for use on grills. It is a heavy-duty foil that is able to withstand the high temperatures and direct heat of grilling without tearing or melting. Aluminum foil for grills is commonly used for various purposes, including: 1. Grilling and cooking: It can be used to wrap food items, such as vegetables, seafood, or delicate meats, to prevent them from falling through the grill grates. The foil helps retain moisture and flavors while protecting the food from direct heat. 2. Easy cleanup: Placing aluminum foil on the grill grates can make cleanup easier as it prevents food residue from sticking to the grates. After grilling, simply remove the foil and dispose of it. 3. Heat distribution: Aluminum foil can help distribute heat evenly across the grill surface, ensuring more consistent cooking results. When using aluminum foil for grilling, it is important to follow safe grilling practices, such as avoiding direct contact between foil and open flames or excessive grease buildup on the foil to prevent flare-ups. Please note that the translation provided is for reference and may require further review by a professional translator to ensure accuracy.

#3 Choosing The Right Size Kamado Grill https://www.youtube.com/watch?v=2OstegSFfVs

^ All over the type of grinder/mill dealio but even when using Masienda masa, the puff eludes me. I'm going to try pressing the tortillas a little thicker next time to see if that makes a difference. We like thin tortillas but that might be getting in the way of the puff. As you surely know, getting the full puff results in a much more pliable tortilla that holds fillings w/o cracking so there is much more to it than the aesthetic of puffing during cooking. Yes, I'm all over all things espresso...my aka elsewhere on the inter web is "spressomon" 😁... Thank you for all your input: Much appreciated!

That has to be it. For centuries, masa was stone ground "a mano" using a metate. Modern expediencies involve using powerful grinders, far more powerful than a food processor; Masienda sells a $1995 Molinito that does a credible job. However, I went to an acclaimed restaurant that let me tour their kitchen to see their Molinito, and my friends at table thought my tortillas were clearly better. One can see all sorts of possible confirmation biases here, such as a restaurant needing to "lean in" to an obviously artisanal style, for diners who can't discern "traditional but better" quality unassisted. Cutting isn't grinding. The best way I know to grind is using a Premier Chocolate Refiner, an upgraded version of advice by Bricia Lopez to use an Indian wet grinder. The process is tedious, less tedious with experience, but it produces fundamentally different results. The friend who introduced me to fresh masa now has the Vita-Prep commercial blender from my former New York apartment. Working too wet then mixing in masa harina, he still wasn't satisfied with the results. For this purpose a Vita-Prep is far more powerful than a Cuisinart (I have both). How one cuts matters. For a parallel problem, Serious Eats' The Best Way to Mince Garlic details the significance of different techniques. I'd say "not puffing" is a symptom, not the root issue. For a parallel problem, consider crema on an Italian espresso. People expect to see crema as a certificate of quality and correct technique, but it's actually easily manipulated detritus in the beans, independent of flavor. Here, based on experience, I'm not concerned that you can't puff but I'm profoundly suspicious of Cuisinart masa.

It's been a long, painful recovery from my torn rotator surgery.. Tore the muscle not the tenon so it was MUCH more challenging. Two months in a sling, three months of terrible no-sleep nights, lost 7 kilos.. Argh and double Argh. Back on my feet and starting up video production again. First one: Smoking Meat With The Komodo Kamado Smoke Generator https://www.youtube.com/watch?v=tJsesndfbUE&t=307s