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Hello everyone, Haven't got, or even ordered a KK yet - I have a similar hurdle to jump as others seem to have had to - or as Dennis has put it to me the "song and dance routine". I wanted to build a wood-fired oven about 7 years ago but Mrs RokDok was not keen on me using about a square yard of her flower bed, so tried to make a mobile one and once I'd screwed 16 heavy duty castors to an oak sleeper base and built it up to working height I realised that I'd already accounted for 650 kg of my 1.5 tonne weight limit before even starting the dome. It took two years of negotiation, the refurbishment of two bathrooms and the purchase of a (used) mini cabriolet for me finally to get planning permission. This must be the most expensive piece of real estate ever. Four months and a lot of mess and noise later (cutting each firebrick radially vertically and horizontally) I finished the 3.5 tonne oven. It's great - we use it mainly for pizza, takes an hour and a half to heat up and will stay warm for a day or two but it really only gets used in the summer.It's an event and focus for a gathering. I've used a 23 " Weber for 25 years now and use it as often as we can- got the hang of putting food on so we have an hour clear so we can to the pub (next door! ) for a couple of beers before eating. Being a bit loquacious here.. sorry. A couple of friends have got BGE, and the thought of having something that we could cook outside over winter, and that also was going to increase the range of what could be cooked was appealing so I ordered a Buffalo kamado. However it is not in stock and whilst I was trying to explain to Mrs RokDok what it was she had somehow got onto the KK website. I'm hopelessly hooked. I do a bit of home-brew and love the Blichmann gear - turn to jelly when I see something beautifully made, well engineered and using the best materials. I can cancel my Buffalo order easily, the job is to persuade Mrs RokDok of the absolute necessity and life or death importance of getting a KK. I've spent the day looking at sofas. There is absolutely nothing wrong with the ones that we bought when we got married 31 years ago apart from a bit of squeaking, a few stains and the odd handful of feathers which appear from them each morning. Wish me luck. I'm going down the pub now. I need a break, it could be fabrics tomorrow. Best RD

Had some old lumber and an idea for a piece of real estate off the cooking area that was exposed to the weather. This two draw unit was built for waist high use and ease of accessibility. Storage down below for red oak splits or whatever hard wood around and an asphalt shingle roof to keep it dry. Plenty of space and some mods will be adapted for end use later...still a work in progress. Fits well in it's wooded area. The pic on the spin is from a spoon roast or sirloin, marinated in Stubbs Beef marinade overnight and later basted with the same. This I found was a tasty mariade and in the end added a nice color to the meat. And also a pic of my solo stove, cause everyone has one.

Actually got two fires going on in the KK for a pork tenderloin and one in the Konro for roasting peppers. Done. IT 145F, meat is moist, tender and tasty. Going to use it in another recipe later.

That’s very funny ckreef, and a very big IF

Says the man with just about every toy for cooking with fire! LOL

Rokdok it sounds like you have done your penance and it’s time to treat yourself. My journey from discovery to in investment took 3 years. Once you and mrs RD start discussing colour preferences, the job is done. Besides, a KK will enhance her flower beds if you have cooked on a Weber for 25 years, you will nail the KK techniques very quickly. any photos of that giant oven?

You are about to dodge a bullet, cancel that other grill and focus on the KK. You will not regret getting a KK. Not only are they over engineered but the food actually tastes better when cooked on the KK. I've had a ceramic grill and thought it was great until I got the KK. My food tastes so much better, the chickens are much more moist, etc. I live in Nova Scotia and we do get real winters here and I still use my KK. Actually who wants to cook in the indoor kitchen after tasting KK food, not me that's for sure. Enjoy fabricville.

Basher, you are making me want to light my fire.

This was really tasty. pumpkin, beetroot, snags and garlic over broccoli leaves. we pulled a young fella out of boarding school for the weekend. Definitely rated it better than school food. IMG_3728.MP4

Test pix to see if I can see this one.

@Wingman505, as Tony's questions imply, it depends on what you need. I also think that "high end" and "commercial" may be mutually exclusive. We had a fancy pants scale for many years that irritated me by conking out periodically and not measuring above 5kg. This year The Husband bought us a new, very simple and cheap scale from a commercial supplier in the UK. It's advantages are that it measures more accurately, can switch between units easily and gets up to much higher weights. I use that alongside my "drug dealer" scales which measure small weights very accurately and help with things like yeast and salt for bread making etc.