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ohif you plan on eating curry crab, look for it at early lunch. almost every place we went to for dinner expecting to order curry crab, they were sold out. i made the mistake of booking our hotel the same travel dates but next month. so my wife will come to bangkok again in march on me screwing up.. 😂

Hello, I am posting here to introduce myself and show off my new 23 Ultimate. I live in Seattle WA and thus far I have made pork ribs, roti chicken, and a pork butt. The food has been very good!!

I generally get well over 12 hours cook time plus several hours of preheat time at 225°F and have lump left using B&B in my 23" - and I've been known to pull the charcoal basket out to fill it so the lump wasn't much of the top of the basket. Where are you measuring the temperature? If you describe your lighting process, vent settings, etc., we may be able to help you. KKs are so well insulated, it doesn't take a lot of fuel to keep them at that temp.

Yakitori Kono, New York City Here's some binchotan in the wild, at my favorite restaurant in this hemisphere. I've been three times. He gets better. He spent six months researching chickens before finding a Pennsylvania farmer that supplies the restaurant. Best chicken I've ever tasted, including Japan and the SF Bay Area, e.g. The Local Butcher Shop. The kappo-style yakitori omakase is $175 per person, but one can get into serious trouble there ordering sake and bonus skewers, in an enthused state where one loses all reason. Go for beer and just the prix fixe, and have just as good a time.

Many of us won't know, because for low & slow cooks we used extruded coconut lump charcoal. It's poor-mans Japanese binchotan charcoal, if you know what that is. Komodo Kamado makes the best extruded lump, but I also enjoy Than Charcoal as an alternative, a bit less neutral in a way that reminds me of roadside Thai barbecue. Komodo Kamado's coffee charcoal, when available, is the single best lump charcoal I've ever used. If you're cooking for restaurant investors, pull that out. There are many ways to look at ordering KK charcoal. People go for pallet shares (group orders) which is a great way to meet people in the clan, but there's no actual definition of a "full pallet". Try different orders, e.g. 12 boxes, to see how shipping works out, and just go for it. Or order a few boxes of Than and save it for low & slow, if infrequent. It kind of depends on your price sensitivity. I've always found that a poor memory is the best way to get past spending money. A heretical point of view would be to buy high quality briquets, with no filler that changes the lump taste. I love all Fogo lump charcoal choices, and I've recently started buying their briquets. They're denser than lump, and the uniform geometry also helps with getting to 550 F for pizza. KK COCONUT SHELL AND COFFEE WOOD CHARCOAL Than Charcoal, Chef's Choice Premium Grilling Charcoal, Log Style, 22lb Binchotan White Charcoal FOGO BRIQUETS (2 BAGS OF 15.4LBS)

How did all y'all celebrate Mardi Gras? Cajun-blackened pork wings on the KK. Plated with Dirty Rice made with duck confit and "hairy coats" (that's cajun for green beans, y'all!) with a shallot creole sauce. And, of course, Hurricanes! Served in the appropriate Pat O'Brien's glass, circa 1977! Bon Temps, y'all!

Hi @Dono thanks for your kind words. I used Blues Hog hardwood lump for this cook. It was a fresh bag. Appreciate you tagging folks that can speak to this. Adding a photo of the pork butt that was my first cook.

Super Bowl Sunday (Yaaa Chiefs!) means wings! Dry Rubbed going on the KK. Done! Sauced (classic Buffalo) and plated with fries (sriracha ketchup) and veggie plate (horseradish ranch), with a Southern delicacy - Chiggers in the Grass (celery stuffed with pimento cheese and pimento stuffed olive garnish). Not to be confused with Ants on a Log! Ha, ha! Andy Reid rocking the stache! LOL