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Yup, it’s soooo good like butter! IMG_1756.MOV

Sous vide some beef back ribs for 72 hours at 131F then put them on the KK for come char and colour.

A bit safer cook last night. Fresh pork cutlets, African style (3 different Suya rubs and one Berbere). Direct, main grate, 300F. Such a short cook, no smoking wood. Plated with herbed bulgar and tzaziki sauce, and paratha. And a nice IPA to help celebrate National Beer Day (April 7th - the date that Prohibition was repealed!)

The king always had a taster for such occasions.

Recently went freezer deep diving and came up with a couple of packages of snags (beer brats and merguez) that were over 6 years old. Looked just fine. The power of the FoodSaver! Thawed out and tossed on the main grate, direct, 325F. Plated with the leftover au gratin spuds and a salad. No midnight runs to the bathroom, so they were still good (tasty too!) An assortment of good mustards to compliment the snags!

Well, I finally bought a Bonfire, which was delivered last Friday. The KK Shopping Club pressure was too much to resist. I haven't had a chance to try it yet as it has been pretty rainy, super windy, or both here for the past couple of weeks. It sure looks good, though. Now I just have to get the chain saw running...

Nice one Mac. So now 1 becomes 4. You will need to plant some more veges Troble to feed the growing family! We have a similar problem with possums. The possum trapper catches possums on the south side of the river and lets them loose on the north side, then gets called in on the north side to catch them, and lets them loose on the south side. It’s a possum vacation all year round...... and a great business model! Sent from my iPhone using Tapatalk

@Troble, does this look like your kitchen these days?

We put a lot of thought into design in the ash storage and removal. Most other grill can't I hold much ash and there is a small retaining wall below the draft door which makes removing the ash difficult. This is why they made the ash drawer. Making the floor of the KK flush to the draft door makes ash removal much easier. The glazed pot Kamados are also much smaller in size, there is no way a drawer could be used on the larger KKs. I understand how at 80 this could be challenging but I'm guessing it was much more do-able when you got your grill in 2010. It might just be time for you to delegate the task of cleaning out the grill to someone else. The good news is that the grills hold a lot of ash before they need to be emptied. I often just push to the rear and pack ash many times before actually emptying it out. If there is any humidity it packs pretty well.

Basher, we had a similar situation here a few years ago, the trapper caught the racoons in town then brought them out to the country, just a short distance down the road from me and let them go. One day I caught him doing it and waited for him, that was the end of that. You are only allowed to release them on Crown land. It hasn't been nearly as bad since that stopped.

Be very careful Basher not to get the sauce on your clothes, the handle on the frig, the door handle and door going outside or any mail hanging around the table,,,don't ask me how I know...I won't tell you.

I was gifted this steak, lucky me. Served with air fries and roasted carrots.

$30! Yeah that's a good price and a good brand name Sent from my SM-G973W using Tapatalk

Asking Dennis to accommodate an issue focused on convenience for those whom maybe unable to work their KK as they once did is a reasonable request. The product presented now is quite functional and easy to clean for most with a good reservoir for ash to easily to clean out using a long hose from the shop vac. I clean out the KK every few months, having a helping hand maybe your best approach. I would find the trap door a useful temporary tool in the short run, but for a good clean the shop vac is the tool to use

If @HogBoss1 received his grill in 2010, he probably has the back "gas burner" door. If he hasn't upgraded to the threaded rods and wing nuts to hold it shut, he could pull it out and use a small fireplace poker / right angle tool to pull the ash out and into a pail under the opening. The back doesn't have the heat shield unless he has added it. I've done this a few times before I upgraded to the threaded rods / wing nuts to keep it sealed.

I found some thanks Troble and made up the sauce last night. I’ll marinate the lamb tonight. Those chillies are full of seeds so customs would never let them through the post. I’ll try to plant out some seeds. Sent from my iPhone using Tapatalk

Here's a 2nd alternative to the THAAN. I use it in my yakitori grill. Very similar to cocochar. Sumi Charcoal | KORIN @Syzygies - at the bottom of my stash of boxes of Dennis' cocochar in the garage, there's still a couple of boxes of the old RJ stuff that was awesome. That's how I'll know that I'm running out, when I get down to those!

Nice deal there!

I live in Texas as well (Round Rock) and am a month or two away from my BB 32 in black with square tile. I'm stoked!

@Basherthat makes sense why you are confused then. So no chipotle’s and no guarijillos? I believe I put 3 bags of each in there for you. Those are key ingredients. Sorry mate. See if you can find “adobo” sauce pre-made. They sell it in all the stores here it’s likely available in AU as a canned sauce if you can’t find the dried peppers

It’s illegal to release them outside their immediate habitat in CA so they get put to sleep if they get caught rather than get moved and released....apparently that’s more humane in the eyes of CA Environmentalists

@Buzilo nicely done. Looks delicious

I got someone out here Monday morning and we set traps but the bugger hasn’t showed up. I’m pretty sure when I encountered it it was pretty pregnant so my theory is it gave birth this week and will return shortly....

15% off FOGO when you spend $50 using code FOGOSEASON15. I've been disappointed in their black bags lately, lots of chips and dust, but that could just be from mishandling during shipping, trying the yellow bag this time. I'll also keep an eye out for the KJ at Costco.

Can't walk buy a bargain. I visited my favorite shop and saw this amongst the other knives, a brand new wusthof 8 inch bread knife at a price too low to pass on. Single edge serration only, although I hear they come serrated on both sides at a higher price. Attractive and very sharp, I believe Sygies was looking for a good bread knife, I'm no expert, but this looks like it'll do the job and then some.

I understand the challenge. But, I don't think this design would work in the KK, as the vent door is much smaller than the firebox and the attached ash pan wouldn't catch all the ashes inside. I typically just scoop out the ashes from the top for a quick clean, but have a wet/dry shop vac, with the ash filter (a MUST) for really cleaning it out. Done in about 30 seconds. {Damn! The price has gone up a lot in the 5.5 years since I bought mine! I paid $74) PowerSmith PAVC101 10 Amp Ash Vacuum - Shop Wet Dry Vacuums - AmazonSmile AmazonSmile: PowerSmith PAAC301 Double Layer Washable Heat-Resistant Ash and Dust Vacuum Filter: Home Improvement If you don't want to make this kind of investment (small price IMHO to keep using your KK), you can do what many others do and just pull out the vent assembly, place a pan under the opening and use a small whisk broom to sweep out the ashes into the pan. Easy, peasy!

Ok Troble, your not going to like me. I began and finished the cook, but my photography fell a bit short. I followed the video for a back up and covered my bases well, I certainly did everything he did, and better. Thing is I got a few picks, but with all the prep and cutting I forgot about the camera. When the pictures were processed they didn't look presentable, anyhow here they are. We did incorporate the pineapple, cilantro, red onion and even some some salsa for the dressing. It was all super good and my daughter and her husband were over to partake. Now you would think, take a picture, nope...stuck in the winter mode, little function. I'm working on the box to incorporate the contents into a cook, Mex/American/Polish cuisine.

@tekobo very happy you got to enjoy time with friends. Glad you liked it. Those are Tijuana tacos like you see on Netflix straight from your garden in the UK 😀

Thank you so much for sending over the ingredients for this dish @Troble. My pictures are not great but the taste was fantastic!

It has taken me a while to try paella again on the Solo stove. I was scared of getting it wrong. I took @ckreef's advice about feeding in smaller pieces of wood to keep control of the fire. It worked out well. Certainly gave me confidence to try again in future. Everyone loved it.

The weather finally warmed enough for me to finish that paver patio and get the big blue pig in its final resting spot. Now just need to get the boat in the water, and some bloom on these flowers and the summer will be set to be epic. Giving my first brisket on the KK a try this week [emoji1303] historically my briskets have been great but the learning curve has thrown a few curves my way on other cooks, so we will see if I can still hit a home run. Sent from my iPhone using Tapatalk

For several years we have wanted to build a shed to store things that really shouldn't live in our basement (like gasoline powered equipment). The purchase of "Babe" (as in Paul Bunyan's big blue ox) this past summer (21" Supreme) pushed us over the hump. Totally home built from plans. Babe lives inside during the winter months, rolling out for cooks then back under cover. Will remain on the porch now (under sunbrella cover) till the snow flies. Tried a brined ham for Easter roughly following these directions - https://www.daringgourmet.com/how-to-smoke-a-ham/ Used apple wood in the pot with coffee char for fuel - turned out well if I do say so myself. John

Komodo Kamado April 6 2021 I am almost 80 and not very flexible especially when bending over and trying to maintain my balance while trying to scrape out the ashes. I have used a portable handheld vacuum but that necessitates taking the KK apart and the vacuum cleaner frequently plugs up with residual charcoal. Because of these problems for me, I have given up using my KK and purchased a Memphis pellet grill, but I still prefer my KK if it were not so difficult to clean out the ashes. I had almost given up hope for using my KK again when I came across a competitor's solution, an ash drawer with the air inlet part of the face of the ash drawer. All the ash falls into the drawer then can be pulled and is pulled out and dumped. It seems to me, what we have now simply needs a drawer attached to the air inlet controller face plate and my problem is solved. Of course, this shouldn't be a patent problem because the competitor's face plate has what appears to be non-adjustable air inlet holes whereas our KK has an adjustable air intake system. I guess the competitor must rely solely on the top vent to control temperature. rely

Thanks for the warning Tyrus- gloves and a black apron for this cook. Troble the chillies were confiscated by customs...... or eaten by the Mexican worms that were meant for my tequila? Sent from my iPhone using Tapatalk