dstr8

^ So Stephen, what color are you getting?

Hi Stephen! I assume the 32" is crated like the 23's ... therefore the only things that are separate really are the SS grates, charcoal basket and side shelves (if ordered). You basically uncrate, roll the KK off the shipping crate/platform and to its final destination. You could, with enough manpower, remove the top but that's not really going to help. Or maybe use a cherry picker/small crane if the route is too narrow. At the Monterey house we had to roll it through the house removing a couple doors as the outside route to the patio had steep stairs to deal with.

Bistecca! Love the herb treatment ... that's how I grew up eating steak in Nebraska (my Mom is 100% Italian)!

Love my 23". Having said that I make quite a few pizzas on it and sometimes think the ability to do "two up" on the 32" would be handy. But for us, essentially empty nesters, and relatively non-entertainers the 23" gets everything done with aplomb.

Fresh rosemary, Italian parsley, fresh garlic, ground coriander, zest from 1 orange, s&p processed (food processor or mortar & pestle) to a very course mixture; all held together with EVO into a loose paste. I like to wash and dry the racks then smear the herb blend over both sides then onto a rack over a sheet pan in the refrigerator for at least 1/2 day before putting in the KK (325-325º) for 2-3 hours depending on the animal they were harvested from ;). Leftovers tonight with a Blackberry & Ginger BBQ sauce smear

If you haven't already ... you might contact Bruce Pearson as a few months ago when I bought KK Coco and Coffee char from him he had considerable inventory

Charles, Hard to believe but it was March 2014 since the last time I've made ribs like this ... http://komodokamadoforum.com/topic/4764-babyback-ribs/?do=findComment&comment=45183 Here's the photo of the finished ribs, which look exactly like yesterday's finished product

Herb rub, KK Coffee Char & Coffee wood for smoke lent to delicious dinner fare. Sorry no finished photos/vids but just know the ribs were pure deelish!

Seriously MacKenzie?! What a coincidence and beyond :). Happy Happier Happiest Birthday to you both!

Looks great ... did you use red oak?

You nailed it and the money shot proves it!

Electra Microcasa, from everything I've read, is at the top of the espresso game! I would have bought one for my mobile espresso machine but the form factor is not as conducive for bouncing around the back of a Landcruiser as the Cremina or PV Export. Using Microcasa baskets for my Cremina

^ FWIW Redbird's Wote Konga is at its peak best 4-8 days post roast. Very sweetly pungent with floral overtones without bright citrus or undue acidity; one of our mainstays and favorites. FWIW #2: Now that the current owners of Redbird have had the reigns for most of this year it seems they have a handle on QC which, based upon the same beans purchased in January of this year, is much improved based upon my lots of WK.

After owning & using just about every portable espresso maker in existence I purchased an EspressoForge 2.0 a couple years ago from Andre (Andre is the owner and designer of the EspressoForge) to mainly use as my travel/mobile/camp espresso device. I used it plenty but purchased the current 2.1 version when he intro'd them this year. It is an incredible espresso tool and doesn't take a back seat to even my Slayer, former Londinium LI, etc. when using the right bean along with a "real" burr grinder. "Right bean" you ask? Especially at higher elevation typical of some of our campsites in the western USA where the boiling point of water can be <200 degrees F I can't pull light roasts to satisfaction using any pour over style espresso press. But light roasts are a RPITA to hand grind anyway so I am quite happy to use medium to medium-dark roasts that yield incredible espresso that hand grind easily (typically Full City and Full City+ are the general roast levels I prefer ...). Using Black Canyon Blend from Buena Vista Roastery (Buena Vista Colorado) I can pull literally liquid Snickers Bar espresso. Redbird's Wote Konga is another that will leave you smiling in all things natural processed Ethiopia SO beans. If you are on the fence and Andre still has EspressoForges available I highly suggest buying one (order it with the optional pressure gauge & stand) as his life has gotten busy and unsure if there will be another production run. Paired with a stove top steamer like the Bellman and a suitable burr grinder you can make fantastically delicious cappuccinos & lattes in addition to espresso at home or anywhere!

How does the Decent baskets compare to VST, IMS and LM baskets?

Ok Syzygies, looks like we are on the same all things coffee/espresso 'page'! Nice work on the LP article! A little over a year ago I put together a Group Buy for 15 of the grinders, primarily sold through Home Barista, direct from Michael & Timo, the owners and machinist of Mahlgut. Yes it is like a "balanced & blueprinted", terminology from the drag/race car world I'm sure you know, Pharos. Its a wonderful hand grinder without the nagging design issues of the Pharos. Having said that Doug & Barb's contribution to all things hand grinders are without peer. Espresso is the only "thing", all things food related and not, that has been a constant in my life each and every day for 30+ years. It is something I never get bored with nor tired of tasting. It sounds like you are on the same path Different espresso machines have come and gone from my counter and I recently acquired the Slayer, a supreme indulgence, and added a newer Cremina to use as my mobile camp machine in addition to other levers.

NICE to the nth degree HalfSmoke!

Syzygies, several different tampers ... RG, Mahlgut, Kafatek (favorite right now) and a Dozer and Buzzer from Mahlgut on the way. Had one of the original Pharos with voodoodaddy mods and the past year+ have been using the Mahlgut Grist MG-1 for all grinding for my machines. I'm waiting for a Kafatek Monolith Flat which is supposed to be here next month ... then light roasts won't be such a chore to grind

Today's Afternoon Delight

Magma Kettle II grill for mobile/camp use only because Dennis hasn't intro'd a real portable KK. Yet

Great idea on smoking the pot of chicken soup! Up until a few years ago I could source "stewing hens" at Whole Foods and another now defunct local meat purveyor but the chicken factory biz must be sending all those old flavorful hens to the pet food industry as they're just not available. Young friers just don't make it for full flavor chicken soup. Butchers look at me now when I ask about stewing hens as if I asked for weapons grade plutonium Only in 'merica.

What a nice looker! Prepare to be bedazzled!

Fixed it via YouTube

Nice cook MacKenzie!

Hmmm...strange, now I can't edit my original post. For those on mobile devices here's the YouTube link: