churchi

Great cook CK. I love using the yakatori grills for small table top cooking like that. Adds another side to cooking in front of your guests.

I agree here with @Aussie Ora, the dual controls on the bottom vent look cool, i would go for it if it was me, but i like to pimp my KK out where i can. The deflector stones, i dont use one down the bottom of the fire pit anymore, as @DennisLinkletter has mentioned, its an older way of cooking and can create too much heat down in the firebox. So they are not really required in the KK, maybe other komado cookers but not these. I use the double bottom drip pan if required, or like the others just put foil down on the bottom grate. Its easy and quick to do.

I do however have the pizza stone and i suggest that one to use up the top of the grill. That one gets a good work out when i do pizzas.

Mine came with the new ash deflector, so all i can say is to get the new one. I find it keeps a bit of the heat away from the teak knobs down the bottom, so anything to stop them burning or keeping them cooler i think is worth it.

i remember my grand parents having similar yellow handle knifes when i was growing up. Not seen those type of knifes for a long time.

Nice find mate.

Nice video mate. 

Hi All,

The site has been upgraded to the latest forum version today. This is a massive update from the previous version.

The update log can be found here: https://invisionpower.com/release-notes/4117-r53/

Along with the forum upgrade the theme has been upgraded as well.

Please post back if you notice any issues.

Cheers

Hi All,

Massive upgrade on the Tapatalk forum plugin today. This moves the plugin to v1.3.5.

There have been quite a few fixes and enhancements since the last upgrade, so please post here if you see any issues with the upgrade.

For anyone who would like to read the release notes then please head on over to: https://support.tapatalk.com/threads/tapatalk-for-ipboard-plugin-release-announcement-and-changelog.4031/page-7

Cheers.

Wow mate, congrats on the restore. You sure had your work cut out for you. Great job on the salvage of a fellow KK grill. You are going to love cooking on it once you have finished the repairs. Keep up with the updates.

As the others said, the inside of the grill looks good.

Love the colour that the teak side tables came up.

Looking forward to seeing the end product.

Mate that is effing epic!!!!! Wow, that is some serious KK kit there. I have the 32" and i thought that was massive. Look at those huge 2x staino springs on the back!! wow.

Cant wait for you to fire her up and cook something huge on it. I agree with the whole pig idea  well done mate.

Killer mate. Cant wait to see the outcome. That knife sharper is something from another planet!! haha. Never seen something like that before.

I got some pork belly going on the KK this evening, Im hoping the crackling turns out mint.

On 12/19/2016 at 11:06 PM, ckreef said:

I believe we have discussed this before.

In the admin section of this forum software there is a setting for how the software behaves after hitting the Carrige return. 

If can be set for 1 of 2 different modes. 

1) Just do a Carrige return leaving the cursor on the following line. 

2) automatically start a new paragraph after Carrige return leaving the cursor 2 lines down with no way to delete the extra line. 

Currently the software is set to option #2. This works fine when typing a normal post as it saves you some key strokes.  Unfortunately this wreaks havoc on recipe posts. All your ingredients are now in separate paragraphs separated by a blank line with no way to correct the situation. 

Can we get the software switched to option #1? The only downfall I see is people will have to hit the Carrige return twice in order to start a new paragraph. 

If there is an easy way for me to do this on a post by post basis  I'm more than willing but haven't been able to figure that out. I currently have a few recipes I want to post but not willing with the paragraph after Carrige return situation (just makes for a crappy looking recipe post). 

Hi @ckreef, for a single line on a PC you hold Shift + Enter and that will take you to the next line and not paragraph. Would that sort out the issue for you? I am not sure how this would work on a mobile device, but ill have a look.

With the extra spacing (paragraph) it sets out the posts a lot nicer i think. However this is how the software is currently set (from the supplier) and it can always be changed.

If you look at how Word spaces its lines these days, its usually 1.5 spacing. This makes thing easier to read at a glance.

Let me know your thoughts above and if that still does not help, ill start a poll and see what everyone's thoughts are.

Cheers.

3 hours ago, Shuley said:

Start probing at about 195. So far all of mine have probed tender after 200.

Awesome mate. I think i need to start probing around the 195F mark as the last brisket i did was dry as a nun... So im pretty sure it was way over  

Wow nice job on the brisket mate. Gotta try one of them over the Christmas break.

How do you know when the brisket is done?

15 hours ago, Aussie Ora said:

Chicken is dodgy lol putting it on the extender rack gives it a nice even cook. I was looking at your pork loin cook today with that awesome crackle seriously need to try it love my crackle

Sent from my SM-P600 using Tapatalk
 

Haha, yeah that was one of my best crackles. Im going to do another one for Christmas and boxing day, so ill post up the cook then. Gotta go find a nice big roll for Christmas.

Did a mad pork belly the other night too. Ill have to post up some pics. Mad crackle and think i have nailed the cooks on them now. Just patience is needed to get the crackle up and going. You dont wanna ruin the meat just to get nice crackle.  give it a crack, would love to see the results.

Love my crackle too  

Ah i see. Yeah access to them on the bottom rack could be a bit of a pain.

Believe it or not i have not done any ribs in my KK  Gotta give them crack over Christmas. Plenty of pulled pork. Usually have it on the 2nd nighest rack.

sweet mate. yeah dont need to kill anyone   Play it safe  

Love it Aussie, nicely done. Ive been cooking my chooks lately like that as i couldn't be bothered with the roti  Love the BBQ outside the KK gives. What temp you take the IT to?

Good to see you posting again @wilburpan. That looks like a good welcome back cook

I'm going to have to try the Aaron Franklin rub you talked about. Any chance of a link?

Nice job there mate, you knocked it out of the park.

Interesting place to put the ribs, im going to have to try that.

Did you cook it with a diffuser or drip pan in over the coals?

You nailed it mate!! Well done.

Hi @tinyfish, i know you mentioned you are not sure when this happened, however can you remember when it may have last worked for you?

On a desktop it just posts the new reply that you wrote and leaves you at the end of the thread. So it seems to be different on the mobile to what happens on the desktop.

Ill be upgrading the site over the next few days, so maybe it will bring that feature back for you.

Im not sure i can enable that option on the IPB software @mguerra. But let me look around and see if its an option that i would be able to enable.

I do tend to agree that referencing the post with a URL is a good way of doing things. But let me check it out for you.

Welcome to the club mate. Congrats on the purchase. My 32" has the black pebbles and it looks stunning in the backyard. You are going to love cooking on the KK. Purchase lots of charcoal and have it ready for when it arrives.

Remember, we all love pics on this site. So the unboxing thread is a must and the first cook too.

Welcome and cant wait to see your progress on the KK.

wow mate, ive never made bacon. But love it for a weekend breaky. Going to have to give this a try. nice work.

Great job @HalfSmoke. The meat is cooked to perfection. Bread looks amazing too.

on ya mate. love my rib eyes, however a good porter has some nice flavour.

how long it take you to get ora up to temp?