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I now have three Gilson test sieves, purchased over the last decade. The #20 arrived yesterday, so I made some careful extraction estimates. We have an older Wolfgang Mock Grain Mill, that most closely resembles (and takes the same replacement stones as) the KoMo Fidibus 21. A comprehensive US source is Grain Mill, Flour Mill, Grinder | Stone Burr, Impact & Steel Burr Mills at Pleasant Hill Grain. They also recommend the Royal Lee Household Mill if one's exclusive goal is the finest possible flour. I would contact them for buying advice; the newer Mockmill 100 & 200 probably represent the best value and performance, if one is not put off by their appearance. I adjusted my mill to grind as finely as possible without gnashing stones, then tested one and two passes of 500g hard red winter wheat from Central Milling, with each of my sieves. The extraction percentages are shown in the above chart. One can buy Gilson sieves from sources such as Amazon, or directly from Gilson. It's worth consulting Gilson first, to understand options. ASTM Test Sieves | USA Standard Test Sieve - Gilson Co. What is a Sieve? Make Sure You Choose the Right One - Gilson Co. 12" Sieve, All Stainless, Intermediate Height, No.20 - Gilson Co. 12" Sieve, All Stainless, Intermediate Height, No.25 - Gilson Co. 12" Sieve, All Stainless, Intermediate Height, No.35 - Gilson Co. These sieves are expensive but remarkably well-made. They fit perfectly into a Vollrath 69080 8-quart heavy-duty stainless steel mixing bowl, universally available from restaurant supply stores and Amazon. These bowls are the best quality I know; we have multiples of many sizes. I have a friend who cheaps out whenever he thinks it doesn't matter to free up an extra $40 for one night's wine, and his wife is still gnashing her teeth that he didn't get Vollrath bowls. The quality difference is striking.

As my off-brand POSK disintegrated, my wife bought me our 23KK. I didn't put up much of a fight. She was tickled to talk with Dennis; people should consider putting uncertain spouses on the phone with him. I wish I had his charm. I wouldn't go bigger, doing it over again myself. I've fed 80 people out of my 23KK. Two zones? My KK is my oven, used most often for bread, pizza, Focaccia di Recco, roast or tandoor chicken, and monumental smoked meats. My Solo Stove Ranger is my grill. Sometimes I'll be smoking pork for carnitas in the 23KK, at the same time that I'm grilling vegetables for salsa on the Solo Stove. I have a Weber kettle we haven't touched in years. Kettles are a fundamental design, brilliant for their day, but one can now do much better. I now associated kettles with the taste of burned chicken fat, guests in someone else's yard. Worst case they make me do the grilling on a mismanaged fire, like a pitcher left out to take one for the team. I can set a fire in my Solo Stove in a couple of minutes: wood chunks, lump charcoal partway up, a splash of 99% isopropyl alcohol, throw in a match, then come back in 30 or 40 minutes to a perfect fire. The vertical, smokeless column of hot air combines all the hype of air fryers with traditional grilling over fire. I get much more uniform cooks than I've even seen anyone get with close-to-the-fire grilling, and better flavor. Mine is a Frankenstein rig (a Breeo Outpost adjustable grill grafted onto a Harbor Freight service cart) but Solo Stove has caught on to cooking on their fire pits, and offers some interesting options if one spelunks their site. They recommend wood as a fuel, concerned that a full load of charcoal could get too hot, but one never needs a full load. I layer wood then charcoal, as wood lights faster but charcoal lasts longer. There's a long KK Solo Stove thread. It starts out slow as we experiment, but has more information.

woke up 5:30 for some reason. probably my anxiety to smoke fish.. we'll see how this goes but i can tell you my grill is too small for this job..

Looks good from here

i wanted memories of eating kippers for breakfast back in the UK. this was not it. wasn't salty and smokey enough, but it was still very good. not shown is when one of them fell off mid cook..

One of the reasons why I waited so many years to buy a KK was because I knew that I would move and I was worried about moving the KK. Mine will be here this fall. @PWK5017I ordered a BB32 in Matte Black Pebble in late June. This forum has put any 'buyer's remorse' at bay. Don't forget the community of KK owners. I have been a big green egger for about a dozen years and often look to the web for advice. I have gotten more well thought out answers from experienced hobbyists about grilling, smoking, and vacuum sealing (and why KK owners do things certain ways) and I have seen more great examples of cooking in one place in 1 month of being on this forum than 12 years of searching elsewhere. That's because everywhere else they're either trying to sell something or you have people who just love to go on and on for an hour on their youtube channel. I'm thankful to have found the komodo kamado forum, and I have concluded that this group of people is one good reason to buy one. The other is, I believe in the value proposition. - An over-engineered grill that is sold direct to consumer makes me feel that more of the price tag of my KK goes into the materials, whereas who knows what % of a BGE or KJ or a Primo goes to profit for the middleman.