tomahawk66

Beautiful MacKenzie! There is something really magical about being able to cook outside after the snow and having your warm and toasty sun room for those really cold days. Funny, living on the equator now you do miss those chilly winter days but I guess it's nice to be able to have an ODK that doesn't have to change year round! Sent from my iPhone using Tapatalk

@ckreef: bring on the duck then! Sent from my iPhone using Tapatalk

Oh boy I'm looking forward to seeing that sliced.... Sent from my iPhone using Tapatalk

You pre cook the rinds and then grind? And yes: great food shots, very hard to get good ones- you've got a real skill there! Sent from my iPhone using Tapatalk

Wait, what?!? You bread chicken in pork rinds?!? This I need to hear more about!! I just thought the shot set up was cool and wanted to know more about the dish just because it's the most beautiful set of classy wings I've ever seen... Now you go and say the wings are breaded in pork rinds? Let me get this straight: you take awesome and bread it with awesome and put on the side a shot of awesome? Hmmm... Ok, you had me at pork rinds! Sent from my iPhone using Tapatalk

Tony, can you share how you'd juggle time etc for this? I'm a beginner when it comes to BBQ and would love to do a huge cook with pork butts and ribs at the same time for a big party sometime! Sent from my iPhone using Tapatalk

Over a year too late I think Bryan! Sent from my iPhone using Tapatalk

Where I live it usually ranges from 85-90F year round. If it gets down to 80 people start saying it's cold! So I guess heat soaking won't be an issue for me! @CeramicChef: I've seen your photos of the beast with the basket splitter on and it's very impressive! Looks like the perfect split for creating a direct/indirect zone for grilling! I assume that if you are doing a low and slow cook you still use the whole basket but just keep the vents locked down tight? Sent from my iPhone using Tapatalk

But how long does it take to heat soak? A lot longer than a 23? Sent from my iPhone using Tapatalk

I'm glad I started asking about CI and steel griddles now!! What a great cook! Those steaks are perfect... Sent from my iPhone using Tapatalk

Hi kjs, I'm thinking of getting either a 23 or a 32 and can't make up my mind! My only concern with the 32 is cooking smaller weeknight meals for my wife and I. How would you handle small cooks on your 32? Sent from my iPhone using Tapatalk

If I was gonna do two, I'd get a 32 and a 16 or 23 and 16... Mainly because daily cooks would be for 2 right now (eventually a max 4) and one day I want to cruise around the world on a 45' catamaran so I think the 16 would be the biggest I could fit on the boat 😜 Sent from my iPhone using Tapatalk

And just as I had finally decided on on a 23 ultimate... Kjs goes and throws a curve ball!!! It was precisely for a hog roast that the 32 big bad was on my radar... After seeing yours I've changed my mind again!!!! What an awesome cook!!! Even though I'd probably only do one a year, having seen how great yours turned out I think it makes having the 32 BB worth it!! Out of interest, do you ever fire up your 32 for a small weeknight cook for two people? That'll be my main use for it... Sent from my iPhone using Tapatalk

Hi Syzygies, I noticed that it's seasoned with their "proprietary oils", I understand that a CI griddle can't go too hot because you'll burn off the oil seasoning, is it not the same problem with the baking steel? Sent from my iPhone using Tapatalk

Thanks Tinyfish! Metric is fine for me, I'm not from the USA 😜 Sent from my iPhone using Tapatalk

Thanks for all the answers everyone, especially the warnings re-CI at high temps! Sent from my iPhone using Tapatalk

Hi Tinyfish, That's exactly the type of pizza I like. Unfortunately I can't see your screenshot 😭😭😭 Sent from my iPhone using Tapatalk

Hi Dennis, would that carbon steel also work for getting a steakhouse style sear on beef? Sent from my iPhone using Tapatalk

Thanks Cookie. For grill marks one of the things I'm looking for is more like a a grill house crust on steaks. I've seen people get it by putting the steak directly on the coals and also on a cast iron flat pan Sent from my iPhone using Tapatalk

I'm planning on getting a Kamado oven soon and was wondering about the temp you can safely get the lowest grill grate to for searing? I do a lot of sous vide cooking and would want to use the KK for searing big beef roasts etc. Also for pizza, I understand to do good pizza you need to get the dome temp way up - I know the KK is almost indestructible but I'm sure there are safe/recommended temperature ranges? Sent from my iPhone using Tapatalk

I 2nd both Chefsteps and Serious eats as great resources. Chefsteps has a great PDF guide to times and temps as well as video lessons on a lot of individual cooks, also safety tips as there are potential pitfalls with sous vide. I haven't got my hands on the FoodLab book yet but Kenji is amazing! Search the serious eats site for sous vide and they have a tonne of info. I love the food labs approach to cooking: improving with science but from a position of great skill and traditional food know how. I personally cook a lot with sous vide, especially as I've not yet got a KK. You'll find some of my more fun cooks on the forum. 'Smokeless smoked brisket' was a Chefsteps recipe and my go-to duck leg confit is straight off the ANOVA app and is amazing!! Sent from my iPhone using Tapatalk

Hey Cookie and Uff: I'm now doing my house hunting in Singapore: any advice would be much appreciated! Plus I'd love to see a KK in the flesh - PM me if you can oblige! Sent from my iPhone using Tapatalk

Hi Uff, I've only just moved to Singapore 9 days ago so I'm not sure if I'm the right person to answer this... But have you tried the Greenwood Fish Market? (34 Greenwood Avenue, +65 6467 4950) they seem to be able to get a hold of some pretty great imported seafood. But make sure to speak with someone who knows what they are doing! I think I spoke with a guy there called Chris who really knew his stuff! What part of Sing are you living in? What KK do you have? I'm planning on getting one but haven't seen one in the flesh yet! (And haven't found a home either so don't know what space I'll have!) Sent from my iPhone using Tapatalk

Hmmm... So when I order mine it'll be easy to get it it to Singapore then!! Sent from my iPhone using Tapatalk

Yum... E.H. Taylor is a fav of mine! But I'm also on the single malt train (as I'm from the UK it's only natural!) but now I live in Singapore I think bourbon is a better climate fit no? Also I can't bring my whiskey with me in my furniture shipment so somehow I'll have to get through the last 14 bottles that are left before we pack up our apartment.... Sent from my iPhone using Tapatalk