tomahawk66

Cobalt blue is an awesome colour!! I have a 32 in that blue and am considering a 16 one day down the road [emoji16] Sent from my SM-G935F using Tapatalk

Does smoking pot help your cooking? Sent from my SM-G935F using Tapatalk

Happy new year everyone! Looking forward to seeing a year of amazing cooks on the forum!! Sent from my SM-G935F using Tapatalk

In my experience, putting the potatoes in an unheated water bath and then bringing up to temp and cooking from there for 1-1.5 hours gets the best results... oh, and the more butter the better! Sent from my SM-G935F using Tapatalk

I'm also surprised the 10 fan wasn't enough... I don't use a guru but small adjustments to my vents can have me jumping up in increments of 10F no problem! Sent from my SM-G935F using Tapatalk

Too much mucking around moving the butt to get to the ribs - got lazy and the ribs went over a bit. Will definitely do it the other way around next time. As for how much I could fit on... I reckon I might be asked to do brisket and butts for a street party in March next year and I think I could get upward of 40+kg of meat on there... Sent from my SM-G935F using Tapatalk

I usually do thin crust and haven't been getting the leopard spots on the underside - I wonder if the deflector will be better for these..? Sent from my SM-G935F using Tapatalk

Dennis did me a deal on "cosmetic second" 23 piss a stone so I have the 32s and the 23s. Love the 32 for doing 2 12 inch pizzas. Haven't used the smaller stone yet! Sent from my SM-G935F using Tapatalk

Drip pan over the basket as a deflector, I had the ribs flat on the lower grate and in a rib racks on the main grate - only way I could fit them all in! How do you usually position your ribs? Next time I would do it different as the ribs need more tending than the shoulder and it was a pain in the butt to get to them!! Sent from my SM-G935F using Tapatalk

I wonder if one of the folks with 2 KKs will one day do a side by side: the right and left shoulders of one pig - 1 at 225 and one at 295 in identical KKs lol!! Sent from my SM-G935F using Tapatalk

Interesting... this sauce is quite different looking at the proportions, the hogwash is basically 1 part mustard to 1 part sugar and 2 parts apple cider vinegar plus smaller amounts of other flavors. So it's quite a liquid sauce. Sent from my SM-G935F using Tapatalk

First pulled pork shoulder I've ever done and I know it won't be the last!! It was a 5.5kg shoulder including the picnic end but the upper shoulder looked weird... the butt looked really thin although the blade bone was in there... Set up the KK in the evening with a big piece of Hickory (didn't have an axe to split it!) Nestled in some coco char. lit a spot under each end of the wood and let it come up to temp while I prepped the meat. Rubbed with a paprika, brown sugar, garlic etc mix: Plan was for 225F but most of the cook was at around 235. The wood certainly made the temp more variable than usual - I want to get the cold smoker so I can use that to control smoke in future. Putting it to bed: Started the cook at midnight. The next morning I prepped a couple of racks of baby back ribs as we had some folks coming to celebrate SWMBO'S birthday and it looked like wed need more than just the pulled pork! That's a fair amount of meat but R2D2 wasn't even close to full: Guests were due at 1pm so I was lucky they got held up - didn't want to use foil but the stall was insane - hovered at 160F for four hours... had to wrap and even then it only hit my target 203F IT at 3pm after I put the heat up to 275 for an hour. Ribs came off first and kept everyone happy, including my friends 16month old daughter! (I always do a low salt rack for the little ones!) And then the pulling began: Pretty clean bones! It's was excellent! Made up a batch of "hogwash" courtesy of a recipe shared with me by Ken Walker, the owner of Bubba's Texas BBQ in Shanghai. I'm sworn to secrecy but it's a yellow mustard and apple cider vinegar based sauce and I love it so much I'm tempted to do shots of it! Here's the finished product: Sent from my SM-G935F using Tapatalk

I'm a philistine when it comes to coffee... I use a nespresso machine. I don't drink coffee too often, an espresso once or twice during the week and then a couple on the weekend so I guess the convenience wins out. Sent from my SM-G935F using Tapatalk

I have no regrets whatsoever (ok... maybe that the 42 wasn't available when I got mine lol!) Have you had a chance to see a KK in the flesh? (Or should that be tiles?!?) I made my decision after seeing a 19 and 23 up close and looking at the amount of grill space for weekend burgers, sausages and veggies. I didn't want to compromise as this really is the last grill/smoker/pizza oven I'll ever own. Sent from my SM-G935F using Tapatalk

I'm looking forward to hearing how this goes! We pushed the whole crate with the 32 KK and 200lbs of coco char up the 15 foot driveway on a pallet truck with just 3 of us. That drive way was pretty steep and cobbled too. I've pushed the 32 KK around the back of the house while we built the deck and then back again with just 2 of us and that was more due to the tight squeeze (you gotta be careful not to hit the house!) Rather than because it needs 2 people on a flat surface. We have her up on the deck now, half the gap between joists on that section and no problems. I put down a sheet of thick rubber matting to protect the deck from wheel marks and stray embers. With the lid off it should be pretty manageable with 4 strong guys I should think. Good luck! Sent from my SM-G935F using Tapatalk

Actually: I had the concern that I'd be mainly using my KK for family dinners for the 3 of us and our 16 month old daughter doesn't exactly each much yet! Due to the excellent advice from many 32 owners on the forum I still went for the 32. Using the basket splitter I often fire it up just to sear just 2 steaks (or one in the case of that tomahawk a couple of weeks ago!). The splitter means I can have ripping hot searing temps super fast and without using much fuel at all (plus a huge indirect area) Then again I have the option to cater for a huge group. For low and slow you certainly can cook for tonnes of people on a 23 but a lot of the time I'm grilling and even the 32 sometimes only just feels big enough when I have a load of burgers going and am looking to toast some buns. Sent from my SM-G935F using Tapatalk

Hi Cookie, that looks like a nice piece of pork, where did you pick it up? Sent from my SM-G935F using Tapatalk

Oh... so I guess on my 32 it's on the left side then? I actually use it for getting hot fast when searing using the basket splitter! Never had an issue with it popping open thankfully - even when shutting down everything after a 700F pizza cook. Sent from my SM-G935F using Tapatalk

I've never had any issue heat soaking the 32 and ready to grill temperatures are possible in 10-15 easy (and I'm talking ready to sear sous vide steaks at 600-800F dome temps ready) Love the grill space and two up pizza ease. Plus how else could you make a whole 14lbs suckling pig look tiny on the top rack?!? Sent from my SM-G935F using Tapatalk

Again... I actually don't understand what the problem is that people face...? So is the "other door" (one on the left side on a 32 BB) popping open when you shut down everything? Sent from my SM-G935F using Tapatalk

Still looks bloody good to me! Sent from my SM-G935F using Tapatalk

I never seem to have this problem... what am I missing?!? Sent from my SM-G935F using Tapatalk

Lamb is like fatty beef: Best cooked rare or medium rare depending on how rendered you want the fat. If you look at Gordon Ramsey cooking lamb he keeps it really REALLY rare. I like medium rare personally as it gives time for all that tasty fat to render. A rack is a great thing to do sous vide for a few hours at 55C. Then sear, cool and coat in a parmesan cheese fresh mint and parsley blitzed in the blender (use real parmasan please - that kraft shit you get in America is a disgrace) finish in the KK indirect at 400 until the coating starts to brown and crisp. Trust me it's epic! The 3 hours or so sous vide turns the fat into butter, the cheese herb crust is more addictive than your average class A controlled substance. Serve with dauphinoise potatoes and something green (peas with bacon and mint with butter) and a decent aussie or kiwi red wine and that's perfection! Dont take my word for it - ask my wife, she always says that was the meal that won her heart!! Sent from my SM-G935F using Tapatalk

Oh, and I really like that I can effectively pasteurise meat and eggs etc. That means I'm no longer worrying about undercooked food for my little girl (which usually drives me to way overcook food instead!) Sent from my SM-G935F using Tapatalk

Yep, chicken breast at 60C is epic. I use it for big steaks of 2 inches plus especially those bone in ones. Here in Singapore a 1.2kg tomahawk will set me back over 60 bucks US so I don't like making a mistake! Great for tough cuts medium rare and turning them into tender wonderfulness. I did a brisket once before I had a KK. Was actually pretty good! But not as fun! Meal planning has been good. Slow stews are epic in the water bath. But it's important to figure out what works for you. For example, I cook salmon on a non stick pan over a gas burner because I have it down perfect: can't do it better on the KK or sousvide. Sent from my SM-G935F using Tapatalk