tekobo

That's an impressive story Bruce. I showed The Husband your photo of the marlin and he said wow. I then explained the size of the boat you were in and he said some words that I can't repeat here. Suffice to say that he was impressed!

Oooh. I have just seen your cook on the Everyday Cooks thread. Looking good!

Sounds like good advice @AAAsh. Good to get it verified by the designers when you can. On to more exciting business - where is your KK???

Thanks Pequod. Steam - yes. Shop bought pizza stone - yes. Temp - out of control at about 300C (it was late and I have not yet got the hang of the temperature settings for my 32). Taste - delicious. It was the kamut porridge loaf out of Tartine No 3 with an extra twist of soaking the kamut flakes in whey for a couple of days before making up the porridge. Nuts - in a good way.

Good looking pizzas wibblylee. I would second that emotion - that pizza recipe that @MacKenzie turned us on to is really simple, reliable and tasty. Best of all, I find it works with just 3-4 hours of proving and so I don't need to plan a day ahead if I want to have pizza.

Ha. @tony b calls it The Obsession. He would be even more accurate if he called us The Obsessives. We gravitate towards the KK because it looks like it will help us with our known obsessions. What no one warns you about are the new obsessions that you will develop as a result of owning a KK. I spent yesterday evening cooking dinner on my new 32 and then finished off cooking three loaves of bread. All on a dark, dank, night in the UK. Now all I can think of is when I will do it again and what I can tweak to make it better. Of the three loaves I am most pleased with this one. Until you get your KK you can only imagine how nice it is to cut through that crust. Welcome. To the Dark Side.

I am hoping it will be fine for all but the top grate which has handles on both sides. It says the inside depth is 4.5cm which should be enough for soaking the grates individually. I just wanted something that I could store more easily. Could be a fail...we shall see.

Thanks for your suggestions @Tyrus and @Troble. Not sure if I have done the right thing but I ended up ordering this relatively shallow platform. It is used for children's play pits and for mixing mortar. Hoping it will work out... Srendi® BLACK Large Plastic Builder Children Kids Play Mixing Tray Spot for Cement Mortar Sand Plastering Toy Fun Game School Play Time Colour MIXING TRAY by EASY SHOPPING 4 HOME LTD Learn more: https://www.amazon.co.uk/dp/B077SJ3216/ref=cm_sw_em_r_mt_dp_GFE6Fb2968KK3?_encoding=UTF8&psc=1

I am not great with tools and was not looking forward to trying to figure out how to fit the rotisserie. In the end it turned out to be pretty easy. In the video I have tried to illustrate all the details that a novice like me needed to know. Happy for others to add more detail to this post and correct me if there is anything that I missed. Dennis has a video on his Komodo Kamado website illustrating the use of the rotisserie cradle in the 32 Big Bad. It is here: I used this as my reference point when I came to fit my rotisserie. His video includes real food AND illustrates the use of the reducer in the cradle.

Looking forward to you getting your grill. It is always such a lot of fun to try out things you never had the chance to with a conventional indoor oven or barbecue. I can imagine a nice, soft, hot naan but have never got around to trying it. The race is on, subject to what happens to the Singaporean port U bend.

Yup, I think it would be fun if it worked. Worth trying.

I have the water heater pan for soaking my 23 ultimate grates but was wondering what to do with the grates from the 32 big bad. Found this post by Bosco. Will head off to the trade section B&Q when they open again after Christmas to see what I can find.

Didn't eat anywhere as much as normal yesterday. In fact, I felt so virtuous that I ended the day with a passionfruit margarita, inspired by your choice @Braai-Q. Here's to many more Christmases. Thinking we need to start a rib tradition here too.

Bit of a contrast at our beach today. 4C. Mad dogs. And Englishmen. Taking a dip in the sea.

This sounds good Tyrus. Going to try this for my next chicken wing cook. Soon....

Breakfast is the new Christmas lunch. Here we had a Spanish tortilla flavoured with crab.

Waiting for her Rapicca gloves to arrive.

Beautiful planting @Troble. Looking forward to seeing you eating the fruits of your labour and to seeing the ornamentals mature.

I got the 17 inch gloves Mac. They didn't appear to have the combination of medium size and 14 inch. I thought the 17 inch arms would be too long but I am very happy with them. I did not go for the small ladies size because I guessed they would be too small.

Hey there troble. Work is a bit difficult to describe. My last official job title was programme director but I now do freelance work for government departments, making stuff happen. I was working on buses and in health when the pandemic struck. Both have been busy and challenging in different ways. Thanks for the compliments about my allotment, I love growing stuff. Asparagus crowns need to be in for about three years before you can start to harvest them regularly so get on with planting yours! If you manage to get hold of Stewart's Purple asparagus or similar then plant it. It is delicious.

Work has been full on all year. So much so that I was kinda jealous of those people who had been furloughed. That said, it was great to have something meaningful to do while the world around us further and further out of our individual control. Visits to our allotment (veg plot) were allowed under our lockdown rules. Looking at these photos make me hopeful for the new year.

I am loving my 16TT. Yesterday: Scallops for lunch. They could have been prettier but, for some stupid reason, I took advice from the internet and oiled my food and not my grates. Duh! I throttled back the heat and slow cooked some skinny ribs through the afternoon For dinner I cranked up the heat, rested my smoke pot (with apple pellets and loose leaf tea) on the coals in the firebox and smoke-grilled a duck breast for dinner. The cast iron pan meant no flare ups. The 16 did all this with less than a full basket of fuel. It was so easy to commit to barbecuing given the easy clean up and a sensible scale for cooking for two. I am a believer.

Returning to the topic of this thread... Yes, @Tyrus the best fries are those salty ones stuck at the bottom of the bag. It's its own special thing in a time and a place. I wouldn't ever try to replicate that in a home fried chip.

Thank you to @Sir Bill for recommending the Netherton Foundry. Their website said they would not deliver any new orders before the new year but they must have been working overtime. These arrived today. They are achingly beautiful and robust and functional. I can't wait to use them. Paella pan with lid on Paella pan Tortilla press The Husband was going to surprise me with the Rapicca gloves but I had already ordered a medium sized pair direct from the company in the US. Just as well. He hadn't paid attention to sizing and had bought an XL pair! We have sold them on to the friend who bought my old 21. I am very happy with the gloves and I have found them very handy(!) in the IDK and ODK.

We sorta feed an army. We usually have two big parties a year, catering for 100 people each time. We also cook and feed friends a lot. None of that has happened this year and so I end up delivering ice cream to friends' houses in an effort to turn over our "stock". The big bonus of having this freezer was that we never had any reason to raid the stores when lockdown hit. As the husband said: without knowing it we had been practising for a pandemic for the last ten years. You've outed me Brian. Someone is going to be at my door soon, wanting to investigate an un-British addiction to excess refrigeration.