tekobo

Was going to call you a cissy for reverting to your IDK until I read this. Interested to know how often you fire up both your KKs. Do you find you favour one over the other?

Been meaning to ask @RokDok: what colour and tile/pebble combo did you go for???

I have one of these brackets and I can vouch for the ease of use. A really cool improvement.

Whoa! Don't spoil the best day of the year by being scared of stuff. The manual that Dennis sends in advance is really helpful for preparing for uncrating and when you get to it you will be amazed by how much has been thought of in advance. Just take your time and enjoy it. With respect to the burn in, check with Dennis. You may not have to do it at all on a new model. Welcome!

You have passed our initiation @RokDok. Influencing other KK forum members to do or buy things that they otherwise would not have is a key requirement. I have added a pizza stone for my 23 to my order.

I like this kind of interesting. The unpredictability of it all and the high expectations that everyone has of steak means it is a high stakes game. It feels sooo good when you get it right.

Excellent. Great that you discovered that and thanks for sharing.

Hi @RokDok your KK will come with a small box of tools and spares that include a gasket. I have rarely had to open the box in over two years of ownership but it gives you good back up. I have also had orders for new stuff like the new design for the bracket for the hot-cold smoker arrive in the post from Indonesia super quick anyway.

@Ron Hixon I only found out we had a mutual friend because you used your real name on the forum. I think you have now fashioned your self a new moniker. Arise, Sir Bill.

Hi RD. I have not replaced any silicon seal as far as I can remember. Is there a particular post that you are referring to? He is busy selling KKs faster than he can answer the phone I think. You just need to make contact again if you want to make changes. Worth writing to the nice people in his office - Mimi and Dewi - and copying him in.

I thought I had a similar problem when I first tried to use my rotisserie. I've just spent a few minutes hunting for the posts that I put up when I was trying to set up the rotisserie and in the meantime @Basher has responded. If his response sorts out your problem, all good. If you need more info and pix then see below. It was a bit of messy trial and error on my part but it does include pictures of which bits should attach where. @MacKenzie does say somewhere in the thread that she had to grind a bit off her roti rod but I think that is very unusual and you should try all other options first. Good luck!

I'm with your wife and would even go a little rarer. Yum!

I meant to respond to @tony b's load up with char comment. We have the same problem in the UK as you had in the US. Dennis needs to ship a whole container of char in one go and has to pass all sorts of requirements to get the load onto a ship. I am hoping that we will one day have the critical mass in the UK to make it worth Dennis' while to go to the hassle of shipping a whole container of char to us. Having said that, we are able to source coconut briquettes in the UK and I find they work really well in KKs. I too am interested in Dennis' legendary coffee char that seems to get everyone weak in the knees. I feel your pain Ron. (Sorry, I keep wanting to say doRonRonRon Ron). You cannot predict how much or how little you will end up wanting to use your KK. For my part I can confirm that the ease of lighting and use and the sheer versatility made my KKs my go-to choice for cooking meat in the winter and the summer. They were superb this summer, allowing me to cook for friends in the great outdoors while we socially distanced to avoid catching the lurgy that shall be named. YMMV. Maybe your wife will want to cook on your KK too?

Oooh Ron. Does that mean you've ordered a 32? What colour? Pebble, tile?

Logic is good too. One thing to remember is that you are going to need a reasonable amount of space to store all the grates and equipment that comes with your 32. You've picked a pizza stone. I didn't. Partly because I am not that good at making pizza but also because I already have two pizza steels and they are lighter to shift, heat up quicker, provide a nice leopard pattern finish to the crust and are more versatile - can use them for smashed burgers and bread and...

I do buy books in foreign languages but restrict that game to languages that I actually speak. The Husband speaks Spanish fluently but I don't. I took the photo above so that I could find the book in English when I returned home. All that said, I have not used it much and must get into it. Lots to explore and learn and Lennox Hastie was pretty inspiring.

@RokDok I only ever had the spit. It is very versatile and can be used with OctoForks. For my 32 I have ordered both the spit and the cradle. As @Braai-Q said, it is expensive to get such things shipped to the UK individually if you change your mind at a later date. Ask me in a year's time how much use I get out of each! A couple of things to note. It can be challenging to figure out how to set up the roti and you need to cut a piece that Dennis sends you to fit the gap between the motor that you choose and the KK. There are threads elsewhere on the forum illustrating roti set up. I didn't use my roti as much as I might because I found it really difficult fiddling with the sprung screws that connect the hanger that the motor sits in to the bracket on the side of the KK. That is, until I found that I was doing it all wrong and didn't need to take the hanger off each time but instead just need to leave the hanger attached to the bracket and use the play between the two to slide the motor on and then tighten the wing nuts. This video on the KK website will help you get over that hurdle, although I doubt that you are as mechanically challenged as I sometimes am.

@Wilsonj, I bought a controller and in the 2.5 years that I owned my first KKs, I used it once. I just can't be bothered with all the cables. I use the MEATER to tell me about readiness and ambient temp and I rely on my KK to hold steady within a reasonably small range. My garden is pretty sheltered and others have reported greater challenges with holding temp, particularly when it is windy.

That looks and sounds great @Troble. Looking forward to the result!

That is very kind of you Basher. No problem there. I already had the book having bought after I spotted it on a visit to San Sebastian last year. It was inspiring, even in a language that I could not understand and so I bought it on return to the UK. Thinking about it. I don't want to risk the whole piece and so may try the painting trick on some of it, noting that it has already been hung for 6 weeks!

I am back on the cow trail. My usual supplier of dairy cow won't be offering them until the new year at the earliest. COVID has affected his usual sales patterns to restaurants and there isn't the room to keep dairy cows and finish them with a few months of special diet. Instead he offered me some beef from a blue-grey cow. He said it had gone down a storm with his restaurant customers. So... I ordered a hind quarter of cow. For the last few months I have been sharing pork, beef and lamb boxes with friends. Not this time. Dan had made the blue grey sound so good that I wanted all of the meat to myself. Not quite true. I didn't want to fuss with other people's requirements and so I just had the meat cut the way I wanted. I wanted to try the Argentinian style of cutting and so sent him this link: https://therealargentina.com/en/a-meat-lovers-guide-to-beef-cuts-in-argentina/. The article is impossibly rude about one of my favourite steaks - rump - but I forgave the writer because they had such good descriptions of each of the cuts. The cow was ready to be sent on Monday and they sent me a preview photo from the packing room: Here is the star of the show, sirloin on the bone: I asked for whole muscles because the Argentinians cut meat that way and I wanted to stay true to their philosophy. That means that I have ended up with huge joints and I need to figure out how to deal with them given I won't be cooking for huge crowds in our COVID affected world. It may be that I get a big joint out of the freezer once in a while and offer some to friends who may be interested. That said, I certainly didn't have room to freeze this monster cut whole. It is the flank and weighed a mighty 15kg. I was at a loss as to what to do with it and so searched on the internet. Found this excellent Youtube video: The Husband and I once spent an exhausting day butchering half of a small Dexter cow. We never saw this cut. I think that is because, on an animal that has been hung for a few weeks, this belly part of the animal shrinks to nothing. In fact, when I first got interested in meat many years ago I read that beef skirt was the butcher's treat and it didn't used to make it to the butcher's slab for sale. Given my hindquarter came from a cow that has been hung for at least 6 weeks, I think that my lump of flank may have come from a different cow. I will ask Dan. All that said, I had a great big lump of meat to deal with when I finished work last night. Twas fun. It went from this: To this: And then we broke into this: And ate this while watching Lennox Hastie on Chef's Table BBQ: Yum and yay!

Hi Ron, hopefully before Christmas. Predicting the arrival of your KK can be hugely stressful and the variables are many. First hurdle is to get on the boat in Indonesia? Then I think there is a changeover in Singapore that will take its own time. Then they need to make the sea crossing. Clearing customs in the UK should be relatively quick but last time there was a Christmas backlog that meant the delivery date had to be moved. Naa. I am not going to get into the predicting game. I am hoping it will be here in November but anytime before 25 December is good with me.

I see what you are doing there. Giving me a taste of my own medicine, luring me into thinking I really must buy one. No, no pizza oven here. Famous last words. The best feeling, eh? I have seen photos of my KKs and just transferred the money today. Next they get on the boat and start their journey ....to me!!!

Gorgeous. I imagine it smells great in the evenings too.