Tangles

Short story is I took it out at 2:30pm making it a 13 hour cook. At 8:30am, I dialed the top vent back 1/6 a turn ask I really wanted it at 225. The KK obliged and the temp came down. I wrapped it in butchers paper and left it running. I had to go out so just monitored the temps remotely. It got to around 11:30 and it was still in its stall. The temp was about 215 so I thought I better turn it up a bit. Made a call to the wife, asked if she could turn it to the left by about 1.5cm. I didn’t talk rotation.... in case of miscommunication. I wanted to get it to 250. I saw the temp rise to 230 so left it running. I was helping friends out with an alarm install. When I was done, I was driving home and the Fireboard sent me an sms saying temp had reached 275. I was surprised by this since it was only a slight adjustment I made. I got home and the vent was up by 1cm - oh miscommunication. I dialed it down a bit again. Then I took it off at 2:30pm. Wrapped it in foil, towels and put in a cooler. I did some burgers and sausages for dinner as well. Temp below Will post photos from iphone Sent from my iPad using Tapatalk

No need. I have had 4 without any issues. It’s tight but all good. Sent from my iPad using Tapatalk

Okay. Picture before the wrap Sent from my iPhone using Tapatalk

What the others said. I have a 23 and use the basket splitter going left to right. As it’s a round basket on the 23 I can just turn the basket to do this. Check out the recent post from bonfire as he managed to get a 32 in a left to right configuration by using stainless steel pegs and the stainless steel sheets from the 32 splitter Sent from my iPad using Tapatalk

Loving it. It’s a beauty and what a lovely setting. Nice dog too. If it’s anything like mine it will love the KK. When ours sees me cooking on it, he will not eat anything else until he gets the bbq scraps. Spoilt dog! Sent from my iPad using Tapatalk

Thanks guys. I went to the footy last night with my boy. Our team won their 10th game in a row. That said, they nearly gave it away in the last quarter. My plan was to put it in the morning but I was still awake at 12:30am so thought I would get it started. By the time I got the KK fired up and meat prepped it was near 1:30am. So hopefully I should be right for 5pm dinner tonight. It’s 5:30am and it looks like it’s starting to stall. I have butchers paper on the ready. I will take it off and put in cooler when done. Here’s the temp chart thus so far. The temp in the KK is pretty steady. I started on 225 and it’s gone up to 237. No fan involved. Sent from my iPad using Tapatalk

Okay. This brisket is going in tomorrow. Will have to get up early for this one. Sent from my iPhone using Tapatalk

Congrats. Welcome to the addiction Sent from my iPad using Tapatalk

All new KK have the nuts installed. My 23 has them installed Sent from my iPad using Tapatalk

Sneak in a 32. You might as well save on the shipping Sent from my iPad using Tapatalk

Don’t tell me that you are buying another KK.... Sent from my iPad using Tapatalk

Yeah they do. It’s a pretty serious oven. They sourced some recycled old school firebricks. There’s cement, 2layers of fire insulation and more cement. I actually have a picture somewhere of my father in law inside the oven building it. You can fit 2 adults in there. Reminds me to be good to the wife, as I don’t want to end up in there with a roaring fire.... To make the pizzas, they heat soak it for hour and a bit. Then they scrape out all the burnt wood and ashes. They mop the floor before putting in the pizzas or bread. It will stay warm for several hours. It’s not sealed like the KK but does retain heat for quite sometime. It’s still warm in the morning after an evening cook. I think it more to do with the retention of heat in the bricks and cement. They do roasts, lasagne, turkey and all other sorts. We have Christmas there and they will fire this up on Christmas Day for lunch. A roaring fire on 40 degree Celsius days.... not quite the cold Christmas’s you guys have. The salamis are good fun. It’s a early morning start cutting up the meat. We have had to change up the recipe over the years. We do much less salt nowadays. We put in fennel seeds, chilli and other herbs and spices. It hangs like that for weeks. We also make fresh sausages as well. Homemade is always great! Sent from my iPad using Tapatalk

That is bl00dy genius. Dennis should do a prototype for that. Looks like a awesome cook mate. Great stuff. How was the cape grim? I haven’t tried that one yet. Sent from my iPad using Tapatalk

Nice Sent from my iPad using Tapatalk

Great pictures ckreef. Well, not quite money shots but my in laws built their own Pizza oven. It's huge! When we are around, they will make 12-15 pizzas for the family... yes big family. Below is a picture of the ciabatta they make in one batch. Also check out the Salami. 260kg from 2 pigs, a lot of effort and arguing resulted in 130kg of cured sausages and 60kg of cured pork. That was fun making that. The result was very tasty!

Beautiful cook. Looks so tasty. Can I ask if you heat soaked to 550 before putting the baking stone in or was the 550 with the baking stone in. Sent from my iPad using Tapatalk

Thanks for the tips. Looks so tasty. Will have to give it a go this weekend. Your grill looks so clean! Sent from my iPad using Tapatalk

Good stuff. Can’t wait to see pictures Sent from my iPhone using Tapatalk

Nice pictures. Sent from my iPad using Tapatalk

Hahhahaha. If it makes you feel better, I have kids sports this morning. Will be watching in the rain. That said the sun is breaking out. Perhaps it will be down at the beach this afternoon. Sent from my iPad using Tapatalk

Great looking cook. These a nice eating fish. Have to try this one day. Sent from my iPad using Tapatalk

Beautiful. Congrats. Can’t wait to see cook photos Sent from my iPad using Tapatalk

Yeah definitely will try the wood chunks. Am doing brisket next week. Have done burgers for lunch. Have got pork ribs on for dinner. Rainy windy day doesn’t stop the cooking.... hahaha Sent from my iPad using Tapatalk

Troys meat sells 300m rolls for$90. I will get a roll but 300m is like a couple life times for me. I am sure kids will use for craft. Happy to give you some when I purchase next week Sent from my iPad using Tapatalk

Thanks Tony. I have done pulled pork quite a few times. The towel and cooler trick works well. Most of the time I have done overnight cooks for lunch time. Have done dinner ones but only small. I haven’t attempted brisket so not 100% on time. That and it also being dinner makes it harder on timing. Might get up at 4-5am to get started. Might even light the KK before I go to bed and put it on first thing in the morning. Sent from my iPad using Tapatalk