alimac23

Wow, that really hasn’t seen a lot of use has it! See if Dennis will send you the owners guide as it describes the venting process in there, but essentially you take the grill up to about 500f and hold it there until you can smell a solvent like smell, then look out for any rising tiles or bubbling or tearing of the black grout material. Keep it hot until the smell disappears / the venting has finished and then push any tiles that have risen back in whilst it cools down. Sent from my iPhone using Tapatalk

Welcome to the club coolpapabill! That’s an incredible deal you you got there, I can see why the big trip was worth it! If you’re already familiar with cooking on other Kamado’s then there won’t be many surprises, take awhile to play with vent settings and to get the feel of how vent changes react, but apart from that you should be set from your other Kamado experience. Any pics of the new beauty? We love pics Sent from my iPhone using Tapatalk

Welcome Steve. Great pics of the unloading, and what a location! Can't wait to see more pics of the uncrating and the burn in and first cook.

I can almost taste those beef ribs from here Mack, very nice! Sent from my iPhone using Tapatalk

Absolutely stunning cook and pictures as always Mack! I had a double cook yesterday on the 32, steak for lunch and then pizza for dinner. Sent from my iPhone using Tapatalk

I love river cottage, both the uk version and the Aussie version. Unfortunately, Paul the Aussie river cottage guy, sold up and moved back up closer to his and his wife’s family when they had kids so there’s no more episodes. It’s a shame as I used to love it. Another great show is the gourmet farmer, similar concept but down in Tassie. Sent from my iPhone using Tapatalk

I’m so sorry to hear of your loss Bruce, thinking of you and your family in this sad time. Sent from my iPhone using Tapatalk

My 32 was ordered from scratch, but i'm in Perth, Australia so they ship direct from factory in Indonesia. Whichever way you go you'll enjoy the KK immensely, but for me, there was something nice about choosing the tile, then seeing it being built in the factory, then packed and shipped. Then the anxious wait for the ship to get to your local port, through customs and finally delivered to your residence. It added to the whole journey! As the others have said above, Dennis will quite regularly have more grills in stock than are on the site so make sure to talk to him as you might be able to choose from a whole range of different shades of blue, i know when i was looking at the cobalt blue pebble he explained that the sheets of tile arrive and they are not all the same colour, so the guys hand sort them into the best matched sheets and then build KK's from those. With cobalt blue you might range from much lighter to much darker and everything in between. Good luck with the purchase, you won't regret it.

There were no pics of shepherds pie, just the lamb roast. I used the leftovers to make a shepherds pie Sent from my iPhone using Tapatalk

Pizza night last night. Sent from my iPhone using Tapatalk

Thanks Basher! I usually cook it for 3 hours unfoiled and then foil it up until it’s ready. Sent from my iPhone using Tapatalk

Amazing looking cooks everyone, this forum is such a wealth of information! I cooked a whole lamb forequarter a couple of days ago, had two really nice roast dinners from it and turned the rest into shepherds pie. Sent from my iPhone using Tapatalk

My thermometer is very loose without the clamp, each to their own but I like my thermometer to stay put when I open the lid. Sent from my iPhone using Tapatalk

Congrats Merrill! Did you get any pics of the uncrating process? I’ve never seen that colour combo before, was that a special request / custom order? I’ve just noticed that you’ve got the thermometer clip on the outside of the lid, it’s meant to go inside so that it holds the thermometer in place. Sent from my iPhone using Tapatalk

I made chilli con carne tonight which we had with a baked potato. I’m absolutely loving the purple crack on everything at the moment, the new batch tastes so fresh! Sent from my iPhone using Tapatalk

Beautiful cook Mac! Stunning pictures as always! Sent from my iPhone using Tapatalk

Thanks all, I need to work on the salsa and condiments, very happy with the meat and tortillas. Has anyone else watched the series on tacos? It’s about the different styles from different countries. Makes me super hungry every time I watch a show like that! Sent from my iPhone using Tapatalk

I watched a series about tacos on Netflix and got the taste for some. The pork went on at 4.30 this morning and I made a batch of tortillas this evening so they were nice and fresh, everything was good except for the bottles taco sauce / salsa, that’s getting made from scratch next time too. Sent from my iPhone using Tapatalk

I picked up a couple of nice racks of beef ribs yesterday, cooking them today for my parents fair well meal as they are headed back to the UK tonight. Smoking over cherry wood with Caribeque bold beef rub, more pics to come as the cook progresses. Sent from my iPhone using Tapatalk

Haha wow! I’d say that’s a win on both fronts there. Sent from my iPhone using Tapatalk

Good luck with the sale, that’s a great deal for someone! Are you going to miss that beautiful setting that you have both of your KK’s living in at present? Sent from my iPhone using Tapatalk

Haha it sounds like you enjoy fish about as much as I do Mack! Sent from my iPhone using Tapatalk

Beautiful cook Jeff! That 42 is a monster! Sent from my iPhone using Tapatalk

Thanks everyone, we’re having a great time of it so far (apart from the lack of sleep) Sent from my iPhone using Tapatalk

The last few days have been an emotional roller coaster, proudly announcing our first daughter Thea May McMillan Mum done extremely well and had a very long 30 hour labor before a cesarean section was called, both mum and daughter are fine and recovering very well. I’m going to take them both home from the hospital today! Sent from my iPhone using Tapatalk