PaulR

Not often we actually have US BBQ's on national television (ABC is the government supported Australian Broadcasting Corp; not like your ABC!)...

http://www.abc.net.au/foreign/content/2008/s2157744.htm

Saw some BGE's no KK's...maybe next year?

Has anyone heard of the Jack Daniels Invitational???

Strangely enough it cleans easily using a quick handwash I thought it would be "hard" but it isn't?

It's slightly too big to fit my ozzie dishwasher (not sure about the size of dishwashers in the US?)

Welcome aboard...the more KK's down-under the better..

Any model KK would be great (I saw Dennis was buidling a smaller model as well).

Just one tip make sure you not what you're up for re import costs; they are steep!! (well can be steep)

Re: Reasonable ocean freight to Australia

I've had to warn people that AU's strict fumigation and import regulations translate into high import costs that might make one feel like they were being extorted.. Just ask Paul..

That brings back some bad memories...

The actual government charges are not to bad; it's the importer "adding" to these charges that makes it expensive...

But you live and learn..

Happy new year mate, here's to more great reviews!

Have a great 2008!

Woken up to a new year....

It's all good, just waiting for the NY ball to drop...

Happy new year

Best wishes for 2008............ (well already been in the new year for 2 hours so about time)

May you all have the best BBQ's (and never run out of charcoal!)

I reckon we can have a lot more komodo kamado's on this site (2 currently).

Good thing the first "pit" is a KK!!

http://www.ncre.biz/DATsBBQ/PitGallery/PGM.html

Member #148; and I'm the same age as the wiz! (ask anyone! )

I'll try this one over the weekend, will let you know whether I finally can get the texture right?

I thought the cockatoos in our backyard were big...

That's a monster bird (judging by the size of the KK).

Wow, what island is this on? oops read it it's on Maui!

It'll become the mecca for bbq lovers visiting Hawaii

Looks great, reminds me I gotta cook me some ribs soon!

I think you can talk here, as long as the first message has a recipe...

It's in Dj's rule book page 956 section d.1

Otherwise

Dj can move some replies....

I've already PM-ed you with the details!

party on!

Not a bad effort 81% of all users online at the same time.

However without Sanny + myself....how good was it really?

I didn't know DJ posted on youtube with his latest gas gadget?

Was there a big KK party??

Most users ever online was 193 on Sat Nov 17, 2007 10:03 am

What part of Hawaii you headin to

Not sure yet, depends on how long I'm taking of work (2 or 3 islands?) definitely stay in honolulu for a few days. Beyond that dunno, our neighbours lived in Hawaii for years (in the sixties so probably changed a bit). My wife went years ago as well...

So suggestions?? (Deej is going to move this out of the thread whaddya reckon??)

Sorry Paul I have never encountered any one before that had your reaction to the way fermentors are emptied. You will notice that is only done for making Red wines. White wines and blushes/roses are made differently and no feet or other body parts are involved.

I'm curious if other people also had a similar reaction to this fact also? I have seen many pictures of similar activities on winery websites like it is something to be proud of but they actually could be turning people off. The winery where I work at now fits into the 24% category, we use pumps to sluice the pomace to the press.

I was being half earnest/half joking

I do enjoy my reds and figure (giving the whole process and volume of wine involved) it's not going to make a taste difference otherwise sommeliers would go like:

hmmmm nice bouquet and peppery finish but I reckon the winemaker hasn't washed his feet in (has another sip) Oh 2 or 3 days??

I would love to visit your farm (to pick up a bottle of wine) when I next come to the states but the mainland trip has been postponed for another year (Hawaii next July though).

They found that 70% of the wineries put people in the tank to shovel the pomace out.

And I even found a picture or two.

Thanks for ruining my wine appreciation, I thought that was only done last century (well mid-last century), So I'm drinking stuff that people had their feet in....

PS If you know something like this about the beer making process DON'T TELL ME

U2 man is good...

Received the other knob, but realised I have to do some work (as the dial knob is "welded" to the dial)...

Hmm need to change knobs but don't have welding materials....

That's the one I'm hoping for, however just read the stoker thread and monitoring my KK remotely via my laptop sounds great too!!!

really beautiful' date=' paul!! wonderful pics and looks so yummy! how was the crusty bits??[/quote']

Aaaargh, that's the bit I haven't perfected yet (2 cooks so far with Paella).

The side weren turing crusty but not overall (I'm afraid of burning it....) yet to taste the soccarat...

Hi Deej,

I thought you would have waited for the remote controlled version???

maybe that version is wishful thinking on my part

So you have two now (I'm thinking of asking one from Santa)