alimac23

Thanks Dennis, it’s finally happening!! Sent from my iPhone using Tapatalk

Haha the wife is in the spa getting a massage and I’m sitting at the bar with a beer, only place there is wifi on the island, so thought I’d come and do a bit of pre-sale “work” [emoji23] All good, I’ve messaged Dennis and will hopefully hear back from him shortly. Sent from my iPhone using Tapatalk

Thanks tekobo, no rush at all for comms back from Dennis as my wife and I are in the Maldives on our honeymoon Absolutely stunning place!!! Sent from my iPhone using Tapatalk

Thanks pequod, I’ve been trying to convince myself that I’ll be happy with the 23 for a while but there was always a little voice saying go the 32. I’m part of a bbq team and the guys are all keen to come over and do lots of cooks on the new KK so the extra space will be very useful! Just sent Dennis a WhatsApp message. I really like the lighter terra blue tile that is on one of the 23” KK’s Sent from my iPhone using Tapatalk

Hey all, as a few of you would know, I’ve been waiting to purchase a KK for a couple of years now, well the exiting time is nearly here and I was always set on a 23 ultimate. Taking to the wife today about the purchase and we were originally planning on getting a 23 ultimate and a pizza oven, but we’ve now decided to ditch the oven and just get a 32 big bad instead I’m 8 weeks away from being able to pull the trigger, I cannot wait already for the day it arrives in Perth!! A question for Dennis, I really like the dark terra blue tile but can only see two on the web store at present, do you have more in stock that you can send pictures of? Sent from my iPhone using Tapatalk

Hey Shuley, we always typically get beetroot slices out of a can in burgers here. Usually it’s a burger with the lot which includes beet and egg Sent from my iPhone using Tapatalk

Thanks Tony, I love the Oakridge rubs and we used our last bit of plowboys yardbird rub yesterday as we had a BBQ team get together at my place, will definitely look into the dizzy pig rubs! Sent from my iPhone using Tapatalk

Hey Aussie! Have you ever tried the dizzy pig rub? Looking for some new rubs to try myself. Sent from my iPhone using Tapatalk

Hey Aussie I’ve just seen this post, we compete against Julie and Glenn sometimes, they’re a great couple and there ovens are superb! I’ll have to see if the team can make it up to the next one and come and say hi. Sent from my iPad using Tapatalk

There was another fire up in kings park the other day too, a volunteer firefighter works with me and he said that the fire was no doubt arson. It started at midnight,in the middle of bush land miles away from civilisation or anything electrical. Sent from my iPad using Tapatalk

I’m still trying to decide between either the cobalt blue or olive gold pebble, hard choices! Sent from my iPad using Tapatalk

I can’t wait to get my KK and I’ll definitely not be using the Rodizio on it, I’ll keep my cheap metal Akorn for such things or just use the rotisserie attachment for the KK. Sent from my iPhone using Tapatalk

It sure is, Doug the owner of bbqs of the world brought it across [emoji4] Sent from my iPhone using Tapatalk

Hey Aussie, if you haven’t yet then try some meat from Troy Hepple, he’s started supplying the bbq teams here in Perth and his meat is amazing quality. Sent from my iPhone using Tapatalk

That looks superb Dave! It was Australia Day on Friday and we cooked up some picanha, not in a KK unfortunately but it will Be next year, I’m ordering mine in June Sent from my iPhone using Tapatalk

Yep I vacuum seal mine too and it lasts for ages Sent from my iPhone using Tapatalk

I make big batches of smoked cheese too. I find that it takes a fair while - at least a month to mellow a bit so it’s pleasurable. I’ve got some cheddar in the fridge that I smoked last January and it’s tasting amazing. Sent from my iPhone using Tapatalk

Looking great already! Sent from my iPhone using Tapatalk

Does the peeling look like the inside of the dome material or something else? Peel a piece off and rub it between your fingers, does it turn into ash/soot? My betting is that it’s just the result of normal cooking gunk building up. I may be totally wrong but that’s what it looks like to me.

Is the peeling on the inside some kind of carbon / creosote build up? I know this happens on my cheaper kamado

I'd love to see these too being a new customer next year

They look superb!

Sensational!

Sounds like it's somewhere i definitely need to visit

It's a Sierra Nevada glass but it was a pint of my homebrew