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Simple Paella here tonight with chicken and chorizo- with the smaller one more basic for the kids. I love cooking paella on the KK, and since we now have an induction stovetop inside isn’t really an option anyway! Originally paella was cooked over a fire, so it feels right. Always like having everything lined up ready to go, then it’s an easy and relaxed dinner to cook.

Sent from my iPad using Tapatalk On at 7:00AM central. Dry brine over nite, SPG, not gonna wrap.

Haven't made these in a while, sweet stuffed peppers with Italian sausage and things, topped with fresh mozzarella and cheddar.

Excellent. It finally got above freezing here, so it's grilling time! First time firing up the KK in 2026! Fat pork chop and asparagus. Plated with curry rice and side salad with miso dressing.

The best roast beast is rare, sliced thin piled high on an onion bun, topped with BBQ sauce and Mayo. At least that's what they do up on the north shore here in Massachusetts at several Roast Beef shops. It's a staple some people get in the car and travel miles to for a fix of roast beef pleasure. I didn't make the sandwich but you get the point. Two top round cuts, smoke cooked slow at 225 with the deflector for 2 and 1/2 hrs there about probing at 130-135, given a nice rest and then sliced and portioned out in freezer vacum seal bags. You can also use bottom round, but I find the top round a cleaner presentation. Easy cook, choose your own beef rub.

@tekobothat christnas meal was top Notch. Inspiring! Haven't been cooking too much. Traveling for work and trying to coach Two girls basketball teams but cooked tonight and wanted to stop by and say hi Pork tenderloin, rubbed in honey mustard, brown sugar and lawrys salt Air fryed potatoes tossed in duck fat, garlic powder and truffle salt and finished with parmesan cheese Rainbow carrots charred on the grill rubbed in olive oil, sea salt and black pepper

I’ve been waiting for the right day to break out of the cold tundra of Rochester, NY to fire up the KK for some great cooking and today was the day. I bought some dino ribs from a local grass fed farm, salted and peppered them with a touch of crushed red pepper, and put them on the grill at 250° at 7:30 am. 10 hours later, including 2 in the stall, they came out perfectly. Happy Valentine’s Day to all ! Sent from my iPad using Tapatalk

Thanks. Good to be back grilling. Another cook last night. Teriyaki chicken with roasted smashed potatoes and Greek green beans.

First few cooks on my new 32" KK. So far so good!! Just trying to learn how to adjust the intake and damper so temps don't get out of control!! A challange in itself. All the advice that I have been getting here in the Forum has been a great help and much appreciated. Also my countless calls to Dennis have been most helpful. I must say that Dennis is an incredible owner and businessman as well as a man of great integrity, hard working and honest as the day is long!!!!. He truly goes above and beyond. Looking forward to more cooks as soon as the snow and cold lets up. It's Been 2 weeks now with below 0 wind chills and 14'' of snow . Nothing melting and crazy wind. Hope to post more pictures soon. Looking forward to taking this journey with you all. IMG_3579.mov

Cooked a nice lamb rack this afternoon, with roasted potatoes, and a cucumber tomato salad. Enjoy the super bowl, may your team win Enjoy Steve

It sure does. Take a look at my front door-

Wings tripped with an everything seasoning and cooked top shelf to mature. Then split, one side left alone the other swashed in a Chardonnay rosemary and thyme jelly after cooked. The thing is, any jelly will do for flavor especially for wings, a little heat on the stove in a sauce pan with a splash of Chard wine, and brought to temp..leave, then toss at end. Any jelly will do, red to fig jelly, grape jelly to merlot etc. The sweetness is suttle but obvious, you can double the exposure by thickening the sauce, your direction. I did add a bit of dry blended rosemary and thyme to spark the sauce while heating and in addition you can lightly sprinkle those crushed/blended dry herbs over afterwards for some taste, they'll stick to the sugar....be careful.

By coincidence, we also smoked some beef ribs (SRF) this past weekend. Similar cook as SteveL outlined. Came out well if I do say so myself, but that's a lot of meat. Will be freezing some for later. John

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tekobo Thanks for the welcome!! I currently have Tiles. Convincing my wife to get the pebble KK will be tough as she has been kind enough in the past year to allow me to purchase 3 new grills. A lonestargrillz 20x42" pellet grill, A 40'' true flame gas grill and my 32'' KK. So I may have to wait for a while!! Here is a picture of all 3. And yes I have a very Loving wife!! 39 years we are married!! I don't want to push my luck! lol

@PVPAUL I have a 21" and when I do rotisserie cooks there's not much room for a drip pan. I take out the lower sear grate, put the heat deflector on the basket handles and put a cast iron skillet on top of that.

Thanks 5698k for the advice on how to set and maintain the temperatures. I Will definitely try that setting for under 350. And also thank you to C6BILL, Mackenzie and Tony b for the well wishes .As far as which cooks better Squares or Pebbles I may have to tell my wife the forum has spoken and said I need to by a Pebble KK for a very important scientific experiment the forum is depending on me!!!!! I'll keep you posted!!

Well as it was Super Bowl Sunday I had to make chili. But I did something different this year, smoked pork instead of brisket. It was a hit, all portioned out and delivered to friends and family along with some bread and cornbread,

Yeah, not nearly as many bottles and cans as I would have expected from MacKenzie! 🤣 🥂

Thx. I’m in love with this thing! Sent from my iPad using Tapatalk

I"d like to in advance wish everyone a very Happy Valentine's Day tomorrow !! On Valentine's Day 40 years ago in 1986 I had my 1st date with my now wife. I remember it was a snowy Friday night. And I wasn't sure if I would have to cancel the date. But I said to myself no!! And decided to brave the snow drive slow and make it happen!! Then the restaurant I intended to go to the fanciest one I knew of but never been too was closed because of the snow. So we ended up at a 24 hour diner that was open and it turned out to be a great meal! The best date ever!! Please enjoy the day with your loved one's and if weather permits and you don't have reservations then enjoy a very special meal off your KK! And for those who are missing Loved one's may your memories bring you joy and comfort!!! Be Blessed!! gcb

A bit of advice from past experience - I see that you have your temperature probes perpendicular to the axis of rotation. I've had drippings run down them and block the signal as it cakes up on the ends. I try and insert my probes parallel to the rotisserie shaft to prevent that. Just sayin'

I can help you with that. I have had both pebble and tile KKs and I am tiles all the way. And if your wife asks why you need another KK (tiles of course) anyway? We have lots of material to help with that. Just tell us when to shoot! Welcome.

There was a photographer back in the 1970's who, when asked why he took a certain picture, replied "Because I wanted to see what it looked like as a photograph." Something like that.

Put me down for team tile.. Sent from my iPhone using Tapatalk

C6Bill is just trying to make you feel better because he has tiles too, deep down he knows he should have gotten the pebbles.😁

Congrats !!!!! And you got tiles, wise choice, everyone knows they cook way better than pebbles 😂

I did manage to dig the 32 out yesterday so I'll be ready for my Super Bowl cooking. And I hate to say it but the pup LOVES the snow. Which means I get to spend a lot of time outside now 🤮 In some ways we got kind of lucky, only 18 inches and it was powder not the wet heavy hard to move kind GO PATS !!!!!

Seems to me C6Bill you gotta build a roof over that bad boy or continue to come to it's rescue. I believe our luck has run out, the last few years have been easy for snow and the near future isn't looking bright. Here's a pic of mine, high and dry under the upper deck, right near the laundry room door and a quick step to reach. You know I reached out to friend down in Georgia and expressed the same sentiment, I told him I use to like snow, not anymore. He responds back, Oh come on, build a snow fort. pelt the little neighborhood kids with snowballs. Have a little fun. I wrote back, and told him....you live in Georgia, every Yankee here knows you can't make snowballs with light powder snow. See what happens when you move to warmer climate, your mind turns to mush.

Yes, I figured this out. The fat part on the probe end does fit through the KK probe port, once one removed the split port plug. Then slip the plug over the cable, and reinsert. I had to ask them dimensions. And I forgot that the split port plug had a split (duh!) because I rarely use it.

That chick is sitting in a Lazy Boy, and she is lookin b e a u t i f u l.

This too will pass! Sent from my iPhone using Tapatalk

It was garlic toast actually. No butter, just rubbed a raw clove of garlic over the toasted bread. Sometimes I will drizzle some EVOO on it.

Welcome to the Obsession! Looks like you're off to a good start. Keep posting! I hear yah about the weather. Last night was my 1st cook of 2026. January was just brutal cold here. Finally getting above freezing.

A long cold winter can sometime lead to, too much fishing along the internet. So after looking around I found something that checked the boxes for me and it was a Pizza cooker, an Ooni Pro Karu 2. The name implies in Finnish as in Ooni meanig oven and Karu...rugged and it's about 17 inches wide at the mouth. It is a small enough stout insulated oven with a glass door, still portable and big enough for a vareity of cooks outside the pizza realm. It takes approx 20 mins to reach temp using lump coal or wood chunk splits and adjustable thereafter.The stove comes with a optional gas burner I don't have, but anticipate buying soon enough. I found it useful, limited only in cooks to your imagination. I thought of David in Hong Kong, the roof dweller limited in space and thought how unique something as this might be requring less space but considered as useful tool for him. I actually was intriqued by this oven because it quickly broils your food for finnish beside pizza, and then has many other applications that might require some thought for inspired cooks. Yesterday seeing Remi's cook on the lower grate pushed me to do the same on this cooker with a old Griswold cast iron skillet...the results were perfect. I used uncooked rice, two sausages and and some Carribean spice, nice. No pics but tonights cook featured Spanish Romesco on fish with charred vegetables over a baked potatoe. It originally called for a toasted sliced long stick bread, however I left that at the store. It's quick, doesn't use a ton of fuel, it uses alternative fuels beside gas...and makes a pizza in 90 sec. It won't replace the KK, it has it's limitations....but unlike the KK you can pack it up for a ride if the need arises. Versatilaty, I like it.

Looking at that front door it appears a bit suspicious as a credibility.

Tyrus, I do have a wood fired pizza oven in the ODK but I doubt I could get enough wood in it to bake a pizza these days. Brrrrrrr.

We finally broke above freezing today - first time in weeks. They say we could see upper 50s on Monday! WOO, HOO!!

I thought it over and snow really does have a use.

I as well don’t have a Konro, thinking about getting one when we get back to Vancouver. We’re temporarily located in Toronto living in an apartment so have to wait until we get back home. Just thought I’d ask if still popular as postings are quite old.

I've cooked in the snow too and it makes no difference to the KK cook only difference in how I dress but usually I'd put the KK up to the sliding glass door so no need for putting on a winter jacket.

I’ve run this thing through blizzards before, the temp never flinched 😁 I’m planning on a 14 to 18 hour cook Thursday into Friday. If it does snow again I’ll take pics of it cooking while snow covered

I was given this desk in August 2025. It had been in storage for over 25 years. One tower was in pieces, the other was falling apart and the top had a lot of water staining. The drawers were in pieces also. One drawer had to be remade, except for the front. Two drawer pulls had to be recreated. Everything was sanded to 180grit, used crazy glue and tite bond II glue to re-assemble. The towers were reinforced with screws and holes were plugged. The finish is Tung oil. There is a sticker on the inside of the door on the right tower, which has a publisher's name on it, D. Appleton. D. Appleton was in business from 1813 until it's merger with The Century Company in 1933 forming the Appleton-Century Company. Using this information, it appears this desk predates 1933 and could very well be from early teens or twenties.

Congratulations on your new grill! Start a new thread and post some pics…we love seeing grills in their new homes. Sent from my iPad using Tapatalk

A nice rack of ribs. 10hrs of anticipation

Excellent job on those dinos! Understand completely about the wanting to grill after the cold weather breaks. We've been in the upper 50s here this week and maybe hitting upper 60s tomorrow! Wish that I could say that it's going to last, but it won't. Highs back to the upper 30s by next weekend.

What? No butter on my toast! Sinful

MacKenzie Thank you! You as well!!

Tyrus, very nice. I have had my eye on that unit for quite a while. I feel the need to look a little closer after seeing your post, it all looks delicious. Steve

There is an business near me that sells olive leaf teas. There are lots of olive trees around here, but I haven't gotten around to trying to make tea from the leaves.