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Cool. It would be really good to see some posts of your food. I remember @ckreef saying he was looking forward to some "strange" food when I explained that I am African. It is my honour to pass on the compliment - get some strange onto this site!

The Purple Crack arrived today concealed in newspaper lol. . I asked Alimac if he wanted to go halves with me seeing as though the last lot has lasted me for ages. Split it up. . And vacuumed sealed his half. . There was nothing in the bowl except minute hairs when I went to wash the bowl Wow. .shows you how fresh this is, tony b and ckreef will be sending your bags shortly Sent from my SM-T835 using Tapatalk

Here come the awesome strange recipes.

@Aussie Ora - awesome, mate! See that your "maid" is back at work and cleaned out your email box, so I sent you a PM asking what you wanted me to ship you.

Deal. To Africa and beyond!

John did you end up buying a KK? I’m looking into bringing a 23” into Brisbane. I have found out Australia has a trade agreement with Indonesia so providing Dennis can provide a statement saying its manufactured in Indo, zero import duty. GST is applicable, however, if you are registered this is refundable through an input credit. just waiting to see what the agent charges to get it through customs and delivered to East Brisbane. Also checking if I can get a better freight deal and if there is a better deal with multiple units. They look to be about 1.5m3 once crated?? i should know more within a week. oh, also, customs don’t like wood or charcoal coming in from Indo so coffee lumps and coco char are out😪

I sit them on the lower grate on top of foil I've laid down to create my indirect area..

Good work! Did you give him a choice though? 🤣 I thought you had a Nigerian connection from your name and then I saw your Suya thread the other day. Talking of which, have you ever tried sosaties? Probably the Southern African equivalent of Suya.

I listened to similar advice when I bought my 32 a year ago with no regrets. Most of the time, I am cooking just for me and my wife, and firing up the 32 is not a problem, even for two of us. It certainly gives a lot of versatility for two zone cooking, and has the capacity for the occasional cook for a group. I recently cooked six Boston butts for a group of about 50, all on the main grate. Either one will be great. We have had gas and charcoal grills for decades and we recently noted that our grilling quality had taken a quantum leap up in the last year, seemed to coincide with the arrival of the KK. Our old gas grill is gathering dust. I wouldn't get the gas attachment either. Charcoal is too easy, and so tasty, but you do what you gotta do.

@Aussie Ora - the wind blowing across the top vent creates a slight vacuum, which causes air to be drawn into the KK via the Guru vent when the fan isn't running. You end up with more airflow than you would normally need for the temperature you want (top vent opening); hence, the temperature spike. Think "turbo" mode! PS: tried to send you a PM, but it says that you cannot received messages, which I take to mean that your Inbox is full. Go check it and do some housecleaning!

It was just a cheap fan on low speed also.