tomahawk66

But I find Naan is best fresh from the tandoor, great that you can get it from the market, but if you are cooking up a storm you don't want to stop and rush out to get fresh ones! I certainly don't wish to insult Father Prakash, but in my experience not everyone from a culture is as food obsessed as all of us! how many Americans would tell you that they think shop bought hamburgers are as good as home ground patties? 😜 Sent from my iPhone using Tapatalk

That bacon looks amazing!!! Can't wait to see what it looks like on a plate with eggs!!! Sent from my iPhone using Tapatalk

Hi Cookie, that's one stunning roof garden space. Which district are you in? My family and I are getting set to relocate to Singapore at the end of this year and I'm hoping to get either a condo with a roof garden or house with garden so that I'll have space for a KK... Sent from my iPhone using Tapatalk

My wife is the same and has brought me into the fold now too. I must admit I still feel a little disconcerted when I first bite into cartilage after a while but if you just go for it, it can be really satisfying (and truly carnivorous!) I'm sure it must be good for you in some way too? Sent from my iPhone using Tapatalk

Hi Bryan, sorry about that! I'm wasn't sure of the process as I'm new to forums as a whole! I'll make sure to post separate topics for each cook moving forward! Sent from my iPhone using Tapatalk

Thanks kindly! These birds are a good 2lbs and plenty of fat so I basically cook them until the legs are about to fall off and they come out great! It's a girl by the way (Angelina or Angie for short) and she's not looking like making an appearance anytime soon... Thankfully the wife is pretty comfortable so no urgency there. We have the out-laws down to help out and I'm working from home so SWMBO is loving being waited on hand and foot! Sent from my iPhone using Tapatalk

So... Here we have what is arguably the best solution for smoking on the KK and none of the CI Dutch ovens are perfect for it... Sounds like we need a scientifically designed, massively over engineered smoke box? [Dennis enter stage right!] Put me down on the pre-order list! Sent from my iPhone using Tapatalk

Thank goodness for Kindle! Shipping Amazon to China is an expensive nightmare! Sent from my iPhone using Tapatalk

Wow! That looks delicious !!! It's one of the things I'm really interested in cooking on a KK and now even more so! Sent from my iPhone using Tapatalk

Thanks all for the great replies! The pizza stone is a must (Mrs. Tomahawk has spoken on that 😄) as is an additional basket with a spitter as I plan to use the KK as my main oven and usually that means cooking for 2, soon to be three as we are expecting a new addition to the tribe any-day now (due date today but no signs of labor yet!) As for rotisserie, I have one in my electric SMEG oven right now and it's the only way I'll cook chickens: So I think I'll need that too! With regards the Coco Char, my only concern is storing it in Singapore with the high humidity, but then again it's the and weather as Indonesia so I guess it shouldn't be a problem? I will have to chat with Cookie and other KKers based in Singapore with regards availability of wood for smoking and other lump: otherwise I'll just use the Coco for everything! How does it work for high temp searing? Sent from my iPhone using Tapatalk

Well it's just perfect! I've been planning to get a DSLR as the old film one is now pretty much useless! Will look at trying a similar lens set up for food shots as that last one of yours is epic!! Sent from my iPhone using Tapatalk

So what options are there? I've heard of the rotisserie, drip tray, heat deflector and pizza stone... Anything else to add? (In for a penny in for a pound I say!). Gonna be very tempted by the matching tile inlayed teak cabinet I saw Dennis post on the forum a while back!! Ahem... Yeah, cool liquids only: I learnt the hard way re-bagging a Chinese 'Hong Shao' pork belly (think lots of soy, mirin, honey etc) mid cook. I had to dismantle the chamber to clean it all out after that explosion! Sent from my iPhone using Tapatalk

Hmmm.... Liquid smoke? I'm not convinced. This was the second time I'd used it and went heavy (quarter bottle) as I couldn't taste it the last time. It doesn't get you a smoky flavor really in my experience. The brisket cook was with a Cajun dry rub along with the liquid smoke. Into the water bath at 137 F for 3 days then finished in a smoking hot CI pan on a gas burner with a blow torch from above simultaneously. Got a good medium rare plus and some very tender brisket! Next time I'll not bother with the liquid smoke and will play around with a different rub or maybe a marinade. Sent from my iPhone using Tapatalk

Never tried to get a butt as the local meat is... erm... well... just google "6000 dead pigs in Shanghai river" and you'll see what I mean! USA imported pork costs an arm and a leg as it can only be hormone free organic (any pork with hormones is banned from import) Sent from my iPhone using Tapatalk

Thanks MacKenzie. I wish I could move sooner so I could get a KK sooner! Unfortunately I'll probably be looking at Jan/Feb next year before I can. Until then I'll just have to stretch the limits of the Anova & Searzall!! Sent from my iPhone using Tapatalk

Thanks Chef!! I haven't spoken to Dennis yet as I'm a while away from moving so won't be able to take delivery until January. SWMBO will get to choose the colour: that's the deal (and a very fair one for sure!). I'm thinking the 23 also and I see that Cookie managed to get his up to the roof garden of his Condo in Singapore so that makes me feel better! That cook was actually in November and I got the Anova in February so have had some great fun since including this brisket: I use an Esky for bigger cooks: Can't wait to seat in the KK in future and it'll open the whole world of low-n-slow smoking that I'm new to: I love seeing those cooks on this forum! Sent from my iPhone using Tapatalk

Makes me wanna cry... I'd be lucky to get one butt for that price over here in China 😔😩😢😭 Sent from my iPhone using Tapatalk

Hi all, I've been lurking on the forum for a while now. I found this community when reading about Big Green Eggs. I'll be moving to Singapore in January next year and was looking for a way to buy one there when someone on a forum suggested getting a KK as they are made in Indonesia. When the original poster said "no way, I don't need a Rolls Royce ceramic cooker" I knew I needed to check out the site... After reading the forum for a couple of weeks I'm set on either a 21" or a 23". I've even been given the ok by SWMBO! I will choose my condo / house purely based on outdoor space for a KK. I may need some advice from Cookie on this as I'll be new to Singapore. Although I do work for a relocation and moving company so getting the manpower to muscle 500lbs of Kooker up to a roof garden should be fine! 😉 In the meantime I'm a Brit based in a pokey 2 bed apartment in downtown Shanghai, China with no outside space so no BBQ 😭 A while back I 'MacGyvered' a sous vide set up before taking the plunge and getting an Anova Precision Cooker and here were the results: I started with a 3lbs Australian grass fed Tomahawk steak (I envy you in America as this piece of meat had to be flown in from Aus and the total cost was a cool 100 bucks 😢) Salt, pepper, butter and garlic (I've now learned that garlic powder is better) sealed in a ziplock using the water displacement method: An induction plate with a Le Creuset cast iron casserole to keep it at 54 degrees C: (Real pain in the proverbial as I was running the cook for 3.5 hours and had to check it every 10 mins and turn on or off the hot plate!) Finished with a sear from my propane blow torch: And carved at the table for the money shot: Served with asparagus and gratin dauphinoise (no photos unfortunately) Started the meal with foie gras on melba toast with toasted macadamia nuts and a cherry conserve: Followed by a broccoli & walnut soup with a goats cheese iceberg and parma ham crisp: After this I was hooked on sous vide, got an Anova and even an industrial chamber vacuum sealer (great being in China as it only cost me 150 USD!) just picked up a much more powerful torch and a searzall to tide me over until I can get a KK. Ok wow... So that was a long post! Sorry for boring you all. Can't wait to move to Singapore, get a KK and really get cooking! Sent from my iPhone using Tapatalk

Can I ask what camera/lens you used to take those photos? They are ace, love the shallow depth of field you got on the last one, almost like you used a macro lens for it? Sent from my iPhone using Tapatalk