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I have just about every option for the rotisserie- basket, cradle, spit/tines and Octoforks. I use them all, except for the Octoforks, which I dislike for multiple reasons. As far as cleaning any of them, I do an overnight soak in Powdered Brewers Wash (PBW). Most everything just rinses off and what doesn't rinse off, wipes off easily with a damp sponge or paper towel. Don't let cleaning be a major factor in your decision making. Get what you think will best suit your cooking plans.

It is a wet and dismal day where I live in England. I looked out of the window at my KKs, looking gorgeous and cheering the scene up. I feel bad about even thinking about parting with them. They were a birthday present from The Husband so I felt I had to ask his permission to sell them on. He was fine with that because he thought I should have got a 32 and 16 the first time around in any case. I am almost set with my decision about which KKs to get next but these two, dear Milk and Meat, are tugging at my heartstrings.

Yeah, most folks don't know that making whiskey starts out the same as beer. They deviate in that you don't add hops to the wort when making whiskey and you distill it instead of carbonating it.

It’s nice to have a rainy day every now and then Tekobo. BUT, this was our morning on the Brunswick River. And this was our evening at South Golden Beach. With a full moon tonight. If I get a second KK, it’ll live at the beach house. I struggled last night to cook on an unfamiliar gas bbq. Sent from my iPhone using Tapatalk

Interesting @Tyrus. I have no experience of building a grill and I am struggling to see this as a grill with the open end. Are you planning to block that off with something else? I really like the ruggedness of the piece and think it would make a nice feature in the garden.

I occasionally get white marks on my KK after a very hot cook. I didn't like to ask about them on the forum because I was pretty sure I had done my burn in right and, two and a half years down the line, I wasn't sure that anyone could explain why this was happening. I took advantage of speaking to Dennis about our planned purchases to ask him about the white marks. He reckons that leaving my KK uncovered during the wet UK summer means that some moisture is getting in. Said moisture then exits when I heat the KK up. No big deal. Either I need to cover them more during the summer or I need to use the occasional hot cook to burn off the moisture, keeping an eye out for the marks and wiping them if they appear. I keep them covered in the winter in any case. Depending on when you get the rain in Florida, @StevenS, you may need to do the same.

I finally found a purveyor who could supply beef plate ribs, so I thought we'd give them a shot. These are like what I remember from our last visits to Austin- the beef ribs in Lockhart and in Austin at LA Barbecue were GIGANTIC. Until now, I've only been able to procure beef chuck ribs, and they had excellent flavor and texture. So we'll see if these brontosaurus-sized beef plate ribs are as good. I will report after dinner, starting in the next hour or so. I put them on around 9 AM at 220F- as usual, the temperatures gradually crept up to 280-300 range (does anyone else have problems with temperature creep in their 32" KK's? If I have to cook something that really requires 225, I don't know what I'll do. It seems like it just wants to go to 300*, even when I have it almost entirely tamped down in terms of air flow.) Scott's "BBQ" sauce- really an Eastern Carolina vinegar/pepper sauce was used to mop the ribs about every 90 minutes from 1 to 4:30PM. Two photos of the final product- with and without Scott's basting sauce. I'll report on results, flavor-wise, later. -Jim in Denver

Stunning, I love those shots. Cooking on a gas grill.

Interesting tyrus. Back that spout up against a block wall as a chimney, kinda pizza oven. Same as Tekobo, not sure I can seen the finished cooker Sent from my iPhone using Tapatalk

What he said!

Gorgeous, love those pebbles, did you know they not only look awesome but they cook better too.

And so she should, Tekebo's like the rock climber always reaching ahead for the next spot to climb, it's all good. Cute pig Steve, that must of been a delicious feast. The 23 is a great addition, wish u well

Thought about ju Black beauty! It took my wife and I about 2.5 hours to uncrate it, move it into the house, build a makeshift ramp over the sliding door channel and move it down to the lanai. Still figuring out the right home. I have to say that I thought black would work well with the cage and furniture outside, but I was a bit concerned I might not like the pebble finish. I don't. I love it! And so does my wife. With the heat index it was 105 in SW FL today, so by the time we finished I was too exhausted to set it up for the first cook. Something to look forward to for tomorrow.

Looks like a great beach. Love living on the water. Had my niece and other kids over tonight so did a solid wing cook. Not lying, best wings I ever grilled. Top grate this time direct at about 325. Man, had lil crisp and moist! The KK makes me a much better cook than I really am. Needless to say, no left overs tonight.

Seems like there are a number of options - I ordered an extinguishing pot, but I understand I can also put it in the KK or dump it in water.

Naaaa. It's been great. I has reminded me how different everyone's circumstances are and how I need to trust my instincts about what will work best for me. One day I may end up with @alimac23's two 32 dream team but not in this garden. As it stands, my 23 is not sold yet so the end game could be a new 32 and my existing 23. Which would seem eminently sensible but I am not always sensible.

@BasherThe ultimate plan was multiple layers of light. The candles really helped finish but I have to tell you I wasn’t adamant on the step lights till I saw yours installed but they really are a nice touch.... still waiting on solar/roof/battery/EV chargers permit from the city. They rejected the first one so we had to resubmit and wait another 6 weeks. Once that’s done we can do that project, tent the house then finish installing all the citrus trees. Right now I got a passion fruit, orange, lime and lemon tree sitting on my side yard in pots that I’ve been watering for the last two months

Woo hoo @StevenS. I would love an apron with a crest. And decent gloves. Oh yeah, that 23 ultimate sounds like good fun too. You know the drill. Pix! As for the binchotan and konro grill? You won't regret it. Not one little bit. Although it sounds like I might, if I meet your wife. 🤗

There are two things on my mind tonight and I’m fairly certain that the only ones who will truly understand are my newfound KKforum friends. First - my 23 ultimate is being delivered tomorrow! Very exciting. And to my list of recent purchases I’ve added a pair of welders gloves and a Daltrong chef’s apron. Highly recommended. It has a little crest on it. I’ve always wanted to wear a little crest. Brings a tear to my eye. And second - a bit of a rant. You people are totally crazy. This site is highly addictive and may ultimately lead to my downfall. After reading about binchotan charcoal and Kongo grills I had to have it. Shipment coming from Japan in a few weeks. Fair warning, my wife holds @tekobo personally responsible.

Happy Canada everyone, it's July 1st. Hamburger buns just out of the oven.

I built a concrete table for my Solo Bonfire.

Thanks Tony. I was pretty happy last night watching my Phish concert in surround sound from my pool and hot tub. It’s literally exactly what I dreamed of doing 5 years ago. Being able to cook pizzas and now do al pastor/adobada is just what I always wanted. The last piece is installing all our citrus trees and planting the vegetable garden but I’m waiting till we tent the house for termites before planting. And we’re waiting to tent the house till we replace the roof. Supposed to get permits from the City hopefully today so that solar/roof/battery/EV chargers project will kick off soon it’ll all be ready for when you come through for the brewers convention don’t you worry 😀

Tucker, that is exactly what I was thinking the moment I saw it.