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I had one of the early generation 19" and 23", when I moved to NYC the 23" came with me (probably should have been the 19", but c'est la vie!). Now we've got a place in San Diego and rather than trying to ship the 23" there, we decided it was time for an upgrade. This thing is built like a tank! And I mean the crate, the KK itself is more like a beautiful bomb shelter. I love the little details you've added over the past 15 years and the fact that 750lbs of stuff can be uncrated and moved to position by myself is phenomenal attention to detail. More pics to come, I'm sure, but I was so excited I forgot to install the thermometer before snapping this one!

38" Goldilocks Unveiled..

I am still amazed by how little fuel a KK uses to do its job. This is my 16KK fire basket after 12 hours of cooking low and slow. A 3kg lump of pig. The capocollo - pig neck and shoulder. Closest US cut is a pork butt.

Bought some ground bison meat and started out making burgers but plan soon changed into meatloaf.

A couple chickens for Saturday dinner, with lots of leftovers lol I tried the upper grate to render the skin better for the first time and it worked great. But the skin was done before the meat so i flipped that grate and lowered the temp for the last 20 minutes to prevent burning. I think next tiime i will go upper grate but lower my temp to 350 instead of 385 ish. But the results were fantastic, one sauced with Kosmo's cherry Habanero BBQ sauce, its a winner. As in winner winner chicken dinner

chocolate and citron panettone's. merry italian christmas in july..

Neglected beds of Zucchini have large veggies on the vine, they're not the best once past a size and often overlooked . I scoop out the inards seeds and create the cavity where you can make the stuffing of choice. Today it was a Mexican base with a triple chesse topping and then drizzled with a marinara sauce.

The thought of any KK owner being described as "moderate" made me laugh. A lot.

LOL, it's 6:30 am math.. After a night shift, after 10 days in Bangkok!!

My lady friend wanted toast for the weekend, and didn't specify flavor so Cranberry, Cinnamon and Honey it is

Oh i vote for road trip to Bali lol

38" Goldilocks was first cast at the factory with my daughter Isla, now all grown up.

@tekobo my wife follows chinese folk religion (which basically makes me the same even though i have no idea what i'm doing in temple). but i wonder if any catholics would be offended if i make a columba (the easter dove variant of the panettone) in the middle of summer. they call this a dove, but it looks to me like the holy cross of Jesus Christ. for a city that is not catholic, they sell this mould in hk, but no where do they sell the proper flour to bake it. so i am pestering my wife who is in barcelona now to look for a 5kg or 25 kg bag of panettone flour to bring as check in luggage..

An Italian would probably whole heartedly agree that there is no point in a panettone lesson before November. Given the lecture on seasonality that I got when I went in search of my favourite panettone in January, I reckon there must be a law that says you cannot eat panettone in a month that does not begin with Dec. Whereas I agree wholeheartedly with your approach. Free the panettone!

But does it come with a goat?

Nice moon out tonight!

The first batch was on me, I chose silken black because it would match some of the other matte black stuff I had no choices on. But it was such a success the new one was my wife's idea so her color choice. It's not bad at all, the pebble look matches a lot of the other more organic shapes in the yard (very few straight lines).

Oh those ribs look good !!!!

I like it, I really do, it's gotta good beat and I can dance too it.... Sparks a bit under the Mapp but it lights well and flows good keeping a constant temp. Two endorsements, credible, hard to say no.

Tekobo, you have a nice smoke ring on your meat.

Being a gadget freak doesn't hurt, either.

That being said.. We must remember that 32" BB + 6" IS 38" Although that vehicle of thought obviously doesn't drive in reverse.. Sygies is cringing! 😃😁😂

Burn-in finally started! FireBoard doesn't have a proper adapter for the KK, so I ended up ordering a Thermoworks Universal Billows Mounting Kit. A few hits with the Dremel to lop off the ears and make two slits on the side and I have it mounted to the nozzle mount for the FireBoard (nozzle mount probably optional but it adds a little insulation). Rumor has it most pre-existing fans will also work fine, but I'm starting from scratch out here. So far so good, just Jealous Devil lump (seems reasonable) lit with a Looftlighter (first time using one of those, not too bad and pretty convenient). Crack the top damper a bit and close off everything else. I set it to 300F initially and got there in about 15 minutes.

I hope the inaugural cook isn't the pooch! 🤣

I awoke this morning feeling a bit strange, couldn't place a finger on it but now I understand. So, is the swearing in ceremony poolside or are we going to do this remotely.

I'm not sure which one is "Goldilocks".

steak and a salad..😄

Yes, that will give an inkling of just how fantastic it will be will when done in pebbles.

Just got back from Thailand with the family for a week. Thanks, Dave, for the head's up. All three of you gentlemen are now moderators. Simply click on the member's name/icon. Then click spam, and the post will be deleted, and the user will be banned. If any other old-school members would like moderator powers, I'll be thrilled to give you those powers! Thanks VERY BIG for your help..

This was 5 hours into my 12 hour cook on the KK and is one definition of heat soaking as we are in the middle of a heatwave here in Italy. Ten hours in, the internal temperature started to drift towards 150C so I dialled back the top hat. Temperature settled back down and the pork capocollo was delicious.

@David Chang I took your question seriously and devised a test for our Italian friends. I showed them a picture of your proposed cake/bread. They immediately said "columba" followed by "Easter/Pasqua". Test No 1 passed. I then asked if it could be eaten at any time of year. They said "why not, but how?" I explained that you were in Hong Kong and had the means to make it. As a further test I asked if they would eat columba now if I put it in front of them. They said "yes, but it is impossible. It is not Easter." So there you have it. A sample size of two not very catholic Italians wouldn't be offended if you proceed as planned but they remain bound by the rules of seasonal availability that prevail here in Italy.

The shape looks like a shamrock to me.

Catholics are less offended than most, they are tolerant David...a piece of bread will be something they would generously break with you. A glass of wine to compliment it's direction would certainly be a comfort.

At the moment the two most recent threads are spam, 5 and 10 hours old, by different posters. There are dozens of people here I would trust with the authority to delete threads, under a "one strike" rule: If any deletion is even remotely a judgment call, as determined by our actual admins, that authority is permanently revoked. None of these spam threads would last 30 minutes, under such a system. I'm going to take a break from posting until we sort this out.

When that outside temp drops 30 degrees overnight and a foot of snow magically appears a controller is worth every penny

Sadly I agree @jonj. My MEATER Block just never worked as well and consistently as you would like. Maybe the latest versions are more reliable but I have learned to work without one. @jdbower I realise that my question was just trying to lead you into the age old debate about whether or not blowers are really worth the hassle and the wires. Your responses highlight the reasons people use them. Where external conditions can vary significantly during a cook and/or when you want to have the assurance that your cook is going as planned, then these systems are a help. I don't have huge variation in either of my locations (sheltered back garden in the UK and sheltered terrace in Italy) and I am happy taking the risk of variations in my temps (usually due to me fiddling with the top hat when I needn't). I have a 14 hour cook just starting, something I have never done in my 16KK, so I may well be singing a different tune by the end of today!

i was gifted a lievito madre in my baking class, which is the essential stiff starter for panettone, colomba, pandoro...and i signed up for a panettone class, but that's not until november. so i figured i might as well try making this thing while i wait 4-months for the next class..

Good panettone is one of my favourite things. Never occurred to me to try to make it. Yours looks great @David Chang

Thanks! It's slightly off-center but the seal is good and it's solidly attached. The San Diego sun is a harsh mistress on photos, but once I get a few cooks under my belt I'll get a more proper cable routing. Plus the upcoming Pulse looks interesting.

Rockwood used to be my go-to charcoal, but they had a major fire in their production facility and when they returned to operation, they stopped shipping here. I used to get it at the local BBQ store. I tried to order it from Ace, but they canceled the order, say it was unavailable at my location. My go-to now is Jealous Devil, which the BBQ store carries.

I was surprised to see a jar of Brer Rabbit molasses in the background. Rabbits travel far...

Tasted good too!

+1 here

Tyrus.. You, too, now have superpowers!

It’s a good product, I’ve been using it for years. Your local Ace can order it for you. Give KJ Big Block a try, you can get it at Lowe’s, it’s a decent lump at a really good price.

Just a little north east of you. And that glow you see is usually just a reflection off my dome lol

Superpowers? Hmmmm, does that mean when I look to the north and see what might be considered as the northern lights I can rest assured it's only C6Bill using these newly aquired powers? Long time coming and a very good idea!

The cowboy steak, an impressive hunka meat. There was a break today from the heat and I just cleaned up/touched up the rust on the Santa Maria grill with some sanding and a fresh coat of paint so it needed to be fired up. Seared low at first and then coasted to temp up high, fresh sweet corn (yum) and a few leftovers...pictured is 2nd plate. Additionally is the new fire pit, it's a beast, side to side it's 42 inches, 15 inches deep, 290 lbs and almost 3/4 in thick. It does come with cooking attachments, I'm mulling the thought.

That was just an office employee adding an unnecessary adjective to the splitter name.. No idea where it came from! We changed to the splitter with the sliding fence like the 42" quite a while ago..

I went from BGE to Primo to KK. BGE was good, I had lid issues every time I did a high heat cook. I hated having to adjust the lid all the time. the Primo was much nicer, it made the BGE feel like a toy in comparison. But with the Primo I had issues with the firebox design, they kept cracking, I went through 3. The KK is just in another league compared to those two. I love the BB32, I just go out and cook, I never have to worry about the lid or the firebox, I just enjoy it. I would never go back. And add me to the list of those that wish they had just bought the KK to begin with.