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Keeping with my theme of trying something different each time; KK dinner number 5 was tandoori leg of lamb. Around 2.7kg. Took 2 hrs at 400F to get to medium rare. Served with raita, pickles, rice, homemade naan and mango hot sauce al la Steve R. Wife claims this one was the best yet- although the other 4 were mind-blowingly good. God I love this thing!

At last after 4 years of planning, my Cobalt Pebble 32" has arrived in Scottsdale, AZ Her name is "Santorini" after the Island in Greece. It is much prettier, larger and heavier than I imagined but it got here! I have a bit of an up hill across gravel so my handyman suggested renting a crane. It was the right idea! I'm doing a burn in now and it really holds temp. I was worried about run away but if you sneak up on it and take notes, its pretty easy. Thanks to Dennis for his hard work!

My first crack .chook ,garlic,tyme,sundried tomatoes in oil, spring onion .kosher salt , purple crack ,red wine vinegar and a dash of beer. Not a bad effort can work out my link sizes lol Sent from my SM-T835 using Tapatalk

While i like the idea of a big butchers block style cutting board, I don't really have room for one built into a cart, a place to leave a board out, or the desire to move a heavy board in and out of a storage spot. I discovered Epicurean boards a few years back and they've worked well for me. They're made of a paper-based composite and are light, hold up well to use, are easy on knives, and (maybe) best of all, dishwasher safe. While not as decorative as a nice end-grain butchers block, they're pretty attractive and available in several colors. I highly recommend them even though they seem a little expensive for such a light weight board. I've needed a new carving board with a groove to catch juices but was hoping to find one on sale but haven't had any luck. I was about to give up and pay full price for one, but while looking at the options available on the Epicurean site, i noticed a link to their outlet store. While still not inexpensive, the offerings there are at a pretty good discount. The site indicates that the items in the outlet have cosmetic blemishes that don't affect the item's performance. Anyway, i ordered a good sized grooved board last week and it was delivered yesterday. I'm happy to report that i can't find any blemishes on it at all! If you're in need of a cutting board, carving board, serving tray, pizza/bread/pastry peel, I encourage you to check them out: https://epicureanfactoryoutlet.com/

I’m “in” to hi end knives you might say..and the short story is that the preferred boards tend to be end grain, hinoki, and hi soft, which is a synthetic. There are many reasons to go with various types of boards, but with sharp, often expensive knives, what’s best for the blade is typically the priority. Sent from my iPad using Tapatalk

Wow you crushed those!!

Like @Dono I have a pair of gloves for loading charcoal and moving grates around. I don't generally use gloves for food prep but sometimes use the cheap blue ones that come in a box of 100 when I am handling very hot chillis or doing something stupid, like trying to stuff a baby squid. Good news for me is that I saw someone using a piping bag to stuff squid the other day so I won't be doing that by hand ever again.

San Diego Roman style pizza. 2 pepperoni & a veggie (red & yellow bell pepper, mushroom & black olives)

No matter what time I start a brisket I always feel like it is not early enough. I got up at 0530 to start the fire and things seem to be running smoothly at 145C/295F. I just looked up other posts about hot and fast brisket and I see that folks go up to 350F for that method. Here is hoping that things go well today. I am following a recipe in Adam Perry Lang's book, Charred & Scrubbed. His brisket was on the bone. Mine is about 10kg/22lb and off the bone. I aged it in the dry ager for about 2 weeks. Looked good when I got it out this morning. Very little to trim off. I made up and applied his four seasons blend https://www.epicurious.com/recipes/food/views/four-seasons-blend-51103210. He encourages you to create a "meat paste" by wetting your hands and working the seasoning in before leaving for ten minutes or so for the meat juices to form a crust with the rub. He says this is a good starter crust that then develops further as the meat cooks. I have used his blend and method with other meats and like it. I am never sure about cutting against the grain when the brisket is ready and so I have tried the trick of cutting the end of the joint before cooking to help me with slicing the cooked meat. Not totally sure that I have got the right angle but it's close enough for Govt work. For once, I did make the dough ring to go round the top of my smoke pot as I was keen to make sure I got good, clean smoke. I used a mix of apple and oak pellets - I just want a gentle smoke flavour. The recipe calls for the meat to be cooked with strips of fat above the meat to baste it as it cooks. I laid out the the trimmings from the brisket on a rack above. More stages to come but all looking good for the moment.

Troble, you are pushing me over the edge, I can taste those pizzas.

Pretty AWESOME stuff Kosh. Hopefully Santorini was worth the wait. Many congratulations!! I hope you enjoy it as much as I have enjoyed my BB32. I’m sure you are going to lover her. Looking forward to some cook pics.

Serious pies!

Looking forward to seeing the results. I’m sure it will be great

Awesome looking pizza!!

Awesome pizza cook troble! Sent from my iPhone using Tapatalk

I have one and love it.

I did one this past New Years eve for my dads birthday 350 on the rotisserie rubbed with Worcester sauce, salt & black pepper. Looked like this

Grabbed a 3lb cowboy prime from Costco (first time) last night. cooked at 300 dome temp for about 1 he 10 until it hit 118, pulled and cranked to 500-550. It only took a few minutes to get the fire roaring, then seared on lower grate over fire 1.5 min each side. Pulled and center was 135 on dot basically! No other wood, just used coffeechar.

My first pizza cook on my KK turned out great, not perfect but very good. Some observations: -Getting a KK to 500-600 degrees is way easy compared to a ceramic Kamado and quick. Lots of charcoal, lots of lighting and voila! -This was my first cook above 400 and I’ve never done the so called burn-in. I was cooking between 500-600 degrees and didn’t really smell anything venting off. I will have to check the grill for venting. I don’t think I’m ever going to do a formal burn-in just little by little over hotter cooks. -I used a forum members sourdough crust recipe (happy to share). I think the pizza toppings cooked before the crust, so I think the stone needed to be hotter, I did preheat the stone in the oven while the KK was coming to temp. My OO Caputo flour was the flour designed for cooking at 500 degrees, I think for home ovens, this may be the culprit over the stone. Any thoughts? -I used the Ooni sauce recipe, very good, happy to share. - I want to try another crust recipe, what had been your favorite recipe for those of you who do pizza regularly? -Overall the pizza was awesome and I got many compliments. Sent from my iPhone using Tapatalk

I blame @Basher The Husband and I made good on my promise to go and visit @RokDoklast weekend. We got the full RD and Mrs RD experience in the space of 36 hours: 1. One full evening of cider tasting - loved them all. Just my style, dry. 2. Wood fired oven pizza - yum! RD kept them coming and we ended on a sweet pizza with Nuttella. 3. Got drawn down a rabbithole - if The Husband hadn't restrained me, a really expensive apple mill and hydraulic press combo would be heading our way about now. I still have the links.... 4. Watched RD drumming at a gig - super fun. We got to be roadies and groupies all in one arvo. 5. More cider, wild beer and stout - The Husband declared RD's special black stout stupendous. His elderflower wine was also delicious. 6. Cooked on RD's KK - yay! Fun fun fun. We had marbled port, followed by chicken schawarma and we were just plating up the perfectly cooked steaks when... 7. RD and Mrs RD were called away for medical emergency - the neighbouring pub needed help with someone who had collapsed. Ambulance service was a shambles. I put the food straight back into the KK and dialled temp right back. We finally ate the steaks about two hours late. Tasty nonetheless and good to hear that the patient is now back home. 8. Came away with a new baking stone for my 32 - RD received an extra baking stone that was marked as a "second". He kindly gave it to me because I didn't order one of my own and need one for my big bread cooks. Hurrah. We had a blast. It was lovely to meet RD and Mrs RD. I read back over the rest of this post and laughed again about their trials and tribulations with choosing a sofa. I can confirm that they still have not chosen a new one. I did not test the existing sofa for comfort but I am guessing must be too comfortable to force them to make the change. It was hilarious being introduced to friends as "someone I met on the internet" and we laughed a lot when the RDs told us that the oldest RokDokette was horrified that they were entertaining us. She thought we would be scammers, looking to empty her parents' house out. Tee hee. If you get the chance to visit a KKer you think you might like, my advice is: don't hesitate, do it!

Im spending $700/year (CDN) on charcoal, roughly $2/day. Which is only a 17.6-20lbs bag every second week. I understand the math will never work because of the time value of money, but at 1/2 charcoal usage, that's $350 saved every year. 14 years + $1500 from my Big Joe gets me a budget of $6400 CDN. That's pretty close to the cost of a used 23" ultimate. Please don't destroy my delusions, let me get away with saying a KK pays for itself, because it really truly almost does unless it kills me first.