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That's why I make sure the guest room has a crappy mattress!

My patience was rewarded.....finally arrived this morning. Unpacking her on Saturday. Thankfully, the delivery was as easy as I could have hoped for and everything appears to be in great shape. It’s really amazing how well packed it is. I have seen posts about that, but I guess you just need to see it to fully understand. I am pretty stoked!!

Tekobo Ive been looking for a Parilla for about a year and couldn’t see value in any products here. A local butcher put me onto a local young guy who is an extremely good metal worker and proud of what he can do with stainless steel. He is also a mad keen BBQer who has been building Parilla grills from under his house part time for some mates and through word of mouth for others. He is at a transition point of moving into a small workshop and is super keen to build up his brand with a reputation for quality bbqs. He’s very passionate about his BBQ and has explored plenty of designs. I thought about split grills and decided it will add significantly to the cost when as you said, I can shuffle the embers around for heat variations. The front door cavity is packed out with insulation wool so it won’t scorch me if I lean on it. The refractive bricks are ordered from a forge maker in Sydney even though there are local products. I’ll post some build pics. Sent from my iPhone using Tapatalk

Mac I bet the planned stay was 2 nights, then they lingered, for a week[emoji14] Sent from my iPhone using Tapatalk

I received an email this morning from Smokeware, and their Trompo King is on sale today. After seeing pictures on here of it being used for some fine looking cooks, I knew one was in my future, so I jumped in and bought it, again spending more money on accessories for a grill I still don't have. https://smokeware.com/collections/trompo-king?mc_cid=e8c3fb7d2d&mc_eid=5660248f6a

Of course....sadly only a pic of the outside. A fair representation of the inside though is this SRF Wagyu strip. Sent from my SM-G973W using Tapatalk

Oh, and the stories about the lift gate leaning from the weight and your heart about stopping because it looks like it will slide off. It’s all true!

I'm not sure if those house guest will ever leave with meals like those.

Just fired her up for the very first time! Sent from my iPhone using Tapatalk

Oooh. I am glad I asked. Those all sound like great additions. I start my fire separately but the rack to allow circulation under the fire sounds like a good option. Nothing to add. You have already selected the upgrade that I think is absolutely essential - the V grates with fat collector tray. They are great. The fat that collects makes you realise how much would have dripped onto your fire, tainting your food with the smell. Ah, what just occurred to me is the option to split your grill and have two halves that can be raised and lowered independently. That option would allow you to cook stuff at different temps at the same time. I don't have that and sometimes think it would be useful.

Thanks @Troble. I've taken a look and I know and like a fair few of the songs. Makes me think you would like "Apricots" by Bicep. I suspect the time difference will mean that I can't quite dance along at the right time but will fit in a pre-dance.

I had a house guest for the past week, so while I've been cooking, I didn't have a lot of time for posting. So today is catch-up day (not to be confused with that sickly sweet condiment!) First dinner was Korean Pork Bulgogi lettuce wraps with pickled apples and sushi rice. Loins were direct, with apple wood chunks. Grill fresh ramps, too. Drinking my Pilsner with it. Next up - Baby Back Ribs. Main grate @ 250F. Indirect with apple wood chunks. Rub was a mix of Dizzy Pigs Crossroads & IPA. Celebrating getting the new gazebo put up. So dinner was on the deck. Ribs and homemade potato salad. Tapped a new batch of Double Dry-hopped IPA. A shot with the gazebo. Surf & Turf night. Prime NY Strips marinated in shio kogi, garlic & black pepper. Cooked sous vide and finished on the lower grate, direct with mesquite chunks. Nice piece of grilling cheese to go with it all. Plated with the tempura shrimp (air fryer), 2x baked potato, mushrooms and sautéed green beans. Last night was Greek pork Souvlaki with saffron rice. Main grate, direct, 350F. It rained much of the afternoon, so we had to eat inside! 😢

Very cool website!!

I am a meat enthusiast, and my journey has brought me here. One time, I wondered how to cook the perfect steak, while around about the same time trashing anyone that likes to get up at 6am to light a BBQ. No one ever gave me a convincing argument for why charcoal was worth the hassle, and they obviously weren't that good a cook, or didn't cook for me. Well, eventually I got serious about the perfect steak and owned 7 Webers and a Napoleon 2 years ago, and that's when I started to see the shortcomings of gas/propane cooking (it only gets to 500, there is little mass to sustain that temp, moisture issues, wind issues, flare ups, cold spots/warm spots, etc etc) So I bought a Broil King Keg off Kijiji for $70Cdn. It was rusted through on the bottom by the door, but I was too stupid to know how to use charcoal anyway, so I just thought the proper way was to put the proper amount of charcoal in the Keg. And it worked pretty good until I tried to do a packer brisket.... lol. Disaster. Yet everyone loved it. That's when I knew everyone is an idiot, and that Charcoal is heads and tails above gas. The rest is history and I ended up with a Big Joe. Recently I heard about Komodo Kamado, and I've been trowlling the forums. I must say, its one of those things that, once heard about, one finds a way to acquire. As an adhd perfectionist, Im happy to be here hanging with the big boys. Other Forums seem to be full of novices and semi-informed people (Just like real life!) I do pretty good with my Kamado, its really not a hard thing to do with a proper understanding and game plan. Which always then amazes me the mediocre stuff some people manage to cook. I'm here to take my cooking to the next level, and am aiming at owning a KK in 12-18 months. Or sooner if anyone between Winnipeg and Vancouver wants to upgrade to a newer, bigger, better grill (contact me!)

I am now even more excited by your new acquisition. The thought of helping a young man promote his new business is great. That, and getting a bespoke job done that will delight you for a long time is what it is all about. I look forward to seeing your build pics. The main reason I did not go for a split grill was because I wanted the uninterrupted grilling real estate. I think this will work really well alongside your 23. Hurrah!

I bought this on Amazon Deals. For $25 I’m really impressed with the quality, you can just pair this with the included KK drip pans. Makes more sense imho if you don’t want to spend a lot. Sent from my iPhone using Tapatalk

Nice, can't wait to see it all unpacked. Mine is now anchored off the coast of Long Beach, Dennis said it could be a couple weeks before the ship docks and is unloaded. Until then, I'll just keep living vicariously through you guys!

Ya'll too funny! 🤣

@Basher, pretty much as soon as I posted the above message I realised that I was forgetting to say that moving the coals around under the grills does allow you to vary the temperature for different parts of your grill, thus negating the need to have independently rising halves. I also went along to the OxGrills website and was reminded of their GridIron grid bed option. It was too expensive when I first bought my grill but may be cheaper now that they seem to be marketing it more generally on their site. If I end up buying one it will be your fault.

V grates to channel drippings into a tray, full length grill with no dedicated brasier, 1/3 pit size mild steel fire rack to allow circulation under starting fire( removable), spit rotisserie attachable to cradle, a solid grill plate to sit over fire pit not the cradle, stainless ball handle on the wheel, stainless sheet sides and rear of stand, grate hooks on stand legs, maybe a shelf in the stand. And a snake skin cover. To match the King Brown KK. Do you have any other suggestions Tekobo? Yes Tony, when looking through the Overton window, an old man to others. Sent from my iPhone using Tapatalk

Well looks like the ship carrying mine will be making it's way to port tomorrow (if there is room). Been watching the tracking for a few days now.. hopefully it doesn't take too long to make it to port, be inspected and makes it's way to the warehouse.

Good eats! I would stick around for sure too.

Beautiful day at the lake. Great view to my front. Great view to my right. The company is pretty good too [emoji6] Anyone else enjoying a great spring view? Sent from my iPhone using Tapatalk

We keep getting teased here. Sunday it was mid-80s, today it's 58F and windy!

A wee baby! 🎂

Well, had been to Costco awhile back, and had a 6lb boneless lamb leg, decided it needed to succumb to the smoke! I rubbed it with a mixture I make out of Tony Chachere's Original Creole Seasoning, and Walker & Sons "Slep Ya Mama" hot stye seasoning.. I like to take a 17oz can of Tony's and mix it with an 8oz can of Slap Ya Mama. To me a great mixture as the Tony's isn't quite hot enough, and I dont want to mix two things with salt, so it comes out perfect for me.. I named it "Slap Tony" LOL At any rate, I coated the leg with mustard, then very generous amounts of Slap Tony, and Lawry's Garlic Salt. Then sprayed it down with avocado oil. Fired up the smoker with Royal Oak lump and some hickory chunks, put the lamb on straight away, indirect @ 240. I know some folks like to get it up to temp first, but to me it soaks up more smoke & flavor, and one less time I have to open the lid ;)] Smoked for 2 hours, then boosted the temp to around 300 and it took just about another 2 hours to get to my target Internal temp of 135. Pulled it, double wrapped in foil, and let it set for 30 minutes, cut the net off and sliced it up.. OH MAN! I was good! Sorry the picture isn't better, I was tired & hungry and wanted to dive it. As you can see, when you cut off the net, is disrupts the crust quite a bit, and flings the crumblies around as you can see on the cutting board.. Next time I will discard the net and tie it myself to get rid of that issue, and can then also score it both inside and out to hold on to more seasoning It was most excellent with some mashed potatoes and green bean casserole While looking around on the net for lamb related stuff, saw a youtube video of a chef making boneless lamb leg, with a mixture of pomegranate molasses and spices.. That, is next on my lamb list OH DUH! it is here on the KK forum LOL... Nice job by the way, looks great and I am going to do one too!

@tekoboyou are welcome to listen, although I’m not sure you’ll like it or not. I have a very wide and eclectic taste in music and for this event seeing that I never got to really have a pool party or share our backyard with our friends last year I’m going for the “upscale hotel pool” vibe but obviously we’ll all be with our kids. So it’s all DJ music that is from the Ibiza/Mediterranean beach vibes. I put it on shuffle and let it play. It’s a celebratory playlist designed to celebrate the light at the end of the tunnel after a long year in isolation https://open.spotify.com/playlist/4S9o8L7ELUSzSBKmSSV4xc?si=9DY3srKOR92xv89t7Ttd0w&dl_branch=1

Pizza last night Sent from my iPhone using Tapatalk

And a shot of the Brown Tweed cover which saw its first rainstorm today. Sent from my iPhone using Tapatalk

Got my accessories in order. Plus a little side comparison with the Medium Big Green Egg. The 21 Supreme is no slouch Sent from my iPhone using Tapatalk

What Tony said!! The techniques are similar across cookers so if it takes two years, you have two years of cooking knowledge to drop on the KK. While I'm just a commoner in Ontario with no affiliation to Alberta or the beef industry, we can still kick it [emoji6] Here's a few of tonight's 80 day dry aged Kansas strips cut at 2". I like to think I'm slightly better informed than average lol Sent from my SM-G973W using Tapatalk

M13. The Hercules Globular Cluster. Hundreds of thousands of stars gravitationally bound and densely packed. The golden stars are nearly the age of the universe. The blue ones are newer and the result of collisions and interactions between the ancient ones. I’ve also started a fancy new website to show my pics in higher resolution, as well as some science talk for newbies. Deep Space Crozet

Yes Troble, My link hadn’t posted across. It’s interesting how intimate he is with fire and very different techniques with different cuts. My mates have ordered me one of these today. Except it’s on a trolley with a few Tailored variations. Can’t wait to test it out. Sent from my iPhone using Tapatalk