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Hi everyone, After drooling over the KK's for more 10 years my wife has bought me a 32BB for my 50th birthday. The delivery process to Sydney was pretty straight forward and unpacking a breeze thanks to all the information online. After cooking 6 out of the last 7 meals since I unpacked it last week I am amazed how awesome the KK is. My wife is loving it because I always want to cook. So far I have cooked Sausage and onions (first cook to thank those who helped lift it up the stairs), chicken and veg, pulled pork (I have still to master temp control), beef fajitas, Steak with baked potatos and honey carrots, pizzas last night (need to fill the basket next time). I need to track down a rotisserie motor that fits the bracket and then I'll be doing some charcoal chicken. A big thank you to everyone on this forum, reading about all your cooks has made the move to KK better than I could have hoped.

Finally mobile enough after breaking my leg to venture into the backyard… have spent the last 3 days tidying the front yard and backyard. Our house no longer looks abandoned! Unsurprisingly am completely shattered with exhaustion- but did manage to fire up the KK for a nice mixed grill tonight… corn, vege basket with potato, sweet potato, broccoli and asparagus, beef sausages, chicken satay skewers, marinated lamb ‘lollipops’ and a couple of eye fillet steaks. A big hit with the family after a long hiatus!

Why do we believe anything? I'm not going to touch that. . . Probably because it works pretty well. It's hot enough to move things along, but not so hot that the outside gets burned before the inside gets done. There are a couple of thoughts here. The first that comes to mind is that older ovens don't have settings in that fine of increments. My 1950s era gas stove only has marks in 25° steps. One of the things I learned in my brief stint in the world of metrology is that a specification isn't to meaningful without a tolerance, and a measurement isn't too meaningful if you don't know the uncertainty of your measuring instrument. We assume or tools are sufficiently accurate, and mostly they are, but I rather suspect that ∓25° is plenty good enough for most food in an oven. So some of us probably are cooking at 361°, 342°, or 373° and we can't tell the difference. The same goes for time. Also, I think round numbers are just easier to publish and remember, and most recipes come from a time when the available tools were much simpler than what we have access to today.

Congratulations!! You got the absolute best color/tile combo. Sent from my iPhone using Tapatalk

I cringe when someone starts off with, i used the 3-2-1 method but..Some have promoted these catchy number formulas as magic, but most dont even get it right. 3-2-1 is theoretically for St. Louis ribs at 225, 2-2-1 for baby backs. I actually saw a post elsewhere saying, “i cooked a brisket using the 3-2-1 method but I didn’t like the results”. All cooks are different, so following a method leads to failure, it’s only a very general guideline at best. Personally, when i do foil, it’s never longer than an hour, but i typically prefer dry. KK’s are moisture machines, so i dont believe wrapping is necessary for the most part. Sent from my iPad using Tapatalk

I First steaks on the 32”, prime ribeyes, SPG, seared at 700. Sent from my iPad using Tapatalk

I'd eat that 🤤

I can see a model holding this loaf walking down the runway.That's one good looking loaf, it even has a collar or is it a shawl? Bread the sustenance of life, that's art my friend.