tekobo

@Wingman505, as Tony's questions imply, it depends on what you need. I also think that "high end" and "commercial" may be mutually exclusive. We had a fancy pants scale for many years that irritated me by conking out periodically and not measuring above 5kg. This year The Husband bought us a new, very simple and cheap scale from a commercial supplier in the UK. It's advantages are that it measures more accurately, can switch between units easily and gets up to much higher weights. I use that alongside my "drug dealer" scales which measure small weights very accurately and help with things like yeast and salt for bread making etc.

I thought the fact that we are (almost all) OCD in some way was a given?

Small world! You would be very welcome.

Gosh @Ron Hixon, our cats would love that freedom! Lovely view. I reckon you are about 2.5 hours from where I live near Portsmouth. Happy to introduce you to a real live KK - either my old ones on their own or my new ones as well when they arrive.

Ha ha. That is the million dollar question. At the end of each working day The Husband asks me what cocktail I would like him to make me. I say "a nice one". That way I get a nice surprise. Same with my new KKs.

Good start Ron. She hasn't thrown you out or had you sectioned and she has even considered a colour. You're in! With your choice of colour you may want to consider your moods. At the moment I have green hair and am waiting for my pink mask to arrive in the post but I can and will change both, in time. That said, all the rooms in my house are painted white because I like the calm and blank canvas that a single colour provides. Although I loved my cobalt blue KKs and they served me well, they were just too persistently cheerful for me. As tonyb will always say: YMMV.

Hi there Ron. The version that I have is by Robert Marin. It is the non bilingual English version. I just found it on amazon.co.uk and the first review was all about how it is a book for men who grill. Poo to that but yay for the book! Certainly worth getting it if you can get hold of it. Having said that, I do also like the Francis Mallman books. Great sense of freedom, imagination and skill in his way of cooking with fire.

Who'd have thought it? Newspaper was the key to my problem. We don't normally have newspapers in the house but our house guest left a pile of Sunday papers when she left on Monday. I scrunched some up and stuffed the paper under my loaded firestarter chimney. Went away for an hour and came back to nice, glowing coals. Bingo! Slower than a KK but low effort. I used the amount of coal from the chimney with a little booster char half way through to cook the ribs slowly last night. Tasty. Here cooking in the last stages with some tira de asado, my preferred way of eating short ribs. The author of my Patagonian bbq book would disapprove of the ribs - sauced AND with dark grill marks. Will aspire to achieve the even golden colour that they recommend by holding the meat higher above the fire in future cooks. Looking good. Didn't pass the bend test but you wouldn't expect that after two hours. Gratuitous picture of sunflower. Happiness is knowing you have a half rack of ribs waiting for you for lunch.

Belated happy birthday Tone!

Ooooh. Thank you @Tyrus and @Basher! Lots to try, starting with pork ribs for one tomorrow when The Husband has his weekly night out with friends. I need to build my confidence/patience with lighting the Argentinian grill. I am looking forward to the simplicity of grilling a rack over direct heat. My Patagonian bbq book recommends 1hr 45 mins in total and nothing but salt and pepper. I will try to build some layers of flavour with rub, spritz and sauce. Don't have KKs yet but I do have another grill and I don't have to travel.

I am interested in the concept of two hour ribs because a) I could cook these on my Argentinian grill and b) I don't like my ribs overly soft and tender and so don't need the hours long cooking that other methods require. So far I have found these links but would be interested in your method @Tyrus. Liking the idea of spritzing with the really nice chilli infused apple cider vinegar that I have. https://bbqpitboys.com/two-hour-spare-ribs/ and https://www.huffpost.com/entry/how-to-make-barbecue-ribs_b_11034932

Wow @Tyrus. Those ribs look sooo meaty. Was that a two hour cook? Interested to know how you did that cook. Those back to back chickens look good too but I would be hard pressed to eat the blue chicken. 🤪

Where have you been @Tyrus? Hope you've been cooking and eating well. Here I plan to enjoy what is left of the summer cooking on the Argentinian grill when I finally figure out how get the coals lit as fast as I could in the KK. A bit more practice with that Weber chimney should do it...

I was hoping for a reopening of the double drip pan debate when I saw these posts. I have ordered a double drip pan for my new 23 and one for my new 32. Looking at the pros and cons, the pros seems to be that I will indeed be able to collect drippings for sauces, roast vegetables, shield pizzas and cook paella in them. Another pro that I am hoping for is that I can start off with a layer of water in the bottom and this will help to stop the fat from fatty roast like pork or duck from smoking quite so much. Has any one used the double drip pan this way? The main con is going to be finding space for all the accessories and grates that will come with 3 KKs, including two great big double drip pans. I think I can live with that if they bring the benefits I am hoping for. @Adam Ag 98, I just made something called a "mother sauce" and it helped me make some insanely good brisket burnt ends this week. The recipe for the mother sauce is here if you want to give it a go: https://www.theguardian.com/lifeandstyle/2014/may/09/perfect-pickle-sauce-recipe-pitt-cue-co or you could buy their really good book: https://www.amazon.com/Pitt-Cue-Co-Tom-Adams-ebook/dp/B00GU2RJR4/ref=sr_1_1?crid=2QSE23K3LR5ZY&dchild=1&keywords=pitt+cue+cookbook&qid=1598858757&sprefix=pitt+cue+co%2Caps%2C220&sr=8-1 I have the metric UK version and I don't know if this version from US amazon works in F and cups etc. I find cup measures very annoying but I guess you US folk might find metric equally irritating. Do post your recipe if/when you track down your jailbird!

Dennis now makes a warming grate for the 23. Here it is on his site although it appears to be sold out in the US at the moment. https://komodokamado.com/products/23-ultimate-main-rear-warming-grate @ThreeDJ16 was ahead of the game with his version. I have one and I find it really useful alongside the fire basket splitter. Here is a post from @Pequod showing how he uses it: P.S. @John T I now see that you are getting the 21. Here is the link for the warming grate for the 21: https://komodokamado.com/products/21-supreme-main-rear-warming-grate

That chilli looks so good @MacKenzie! No, no, no I am not going to fall for the KK shopping channel. Get thee behind me Vermicular Cast Iron Induction Cooker. Luckily they don't seem to be available for sale in the UK. Hurrah.

Welcome @Boom Boom. I like the fact that you have called this 32 your "first". It means you know that an addiction is on its way! If I was to have only one KK then it would be the 32. I should have got one in the first place but, at the time of buying our first two, I didn't like the idea of being "limited" to a 32 and a 16 which was all that we had space for. I think the 23 and 21 combo that I did get was great for being able to do two decent sized cooks alongside each other. I have now sold both and am going for the 32 for cooking things like whole brisket on the bone and suckling pig and for making a steam oven for bread. In the main I think I will have the 32 set up for two zone cooking. I am looking forward to using the 16 for small pot cooks, a few chops or steaks and as a fire starter for my other (non KK) grills. The 23 might end up being the least used but I expect it will be just the right size for pizzas when I don't want to have to get the 32 up to temperature, plancha cooking and for sides or low and slow when I am grilling on the 32. Thanks for asking. It helped to think that through. Not very sane, getting three KKs but I doubt that many of us are. Sane.

Yes I am Bruce. Three, in fact. They are in production and Dennis kindly sent me some progress photos last week. It'll be a while before they actually arrive here in the UK but I am enjoying the anticipation.

I think it is great that you have that outside space to work @Tucker. Best of both worlds - an extended workshop and a chance to enjoy the good weather when it's here.

Not as cunning as you think. We ate all of the brisket flat at their house and took two bottles of wine and corn and potatoes from our plot. And I am pretty sure they will be round here for burnt ends later this week. It is really good fun, making cooking on a KK a shared thing and not just that magic thing Kemi cooks on in the garden.

I asked if I could cook a brisket over at our friends' house yesterday on my old 21. Here is everything that I had to take over to theirs. Packed up for the short walk to their house. The brisket came out well. No pix but I do have the point and am planning to make burnt ends very soon...

Hi, I don't know if they will choose to join the forum. I sent them a KK starter pack including the manual and a link to the forum, explaining that this is where they need to come for more info. I also said I would get them set up as owners if they do choose to join. We shall wait and see. They will be up and running this weekend and I am looking forward to eating well at their houses.

Yes. In a funny way, I am living the excitement of their "unboxing" by posting on here. Here is the 21 after it made its way through the kitchen and out into its new garden home. Pretty as a picture. And here is a video that I made of the 21 being guided up the ramp with the aid of a winch. IMG_7906.MOV What a pretty sight.

I approve. Pix?

You can see why this KK's new parents liked the colour so much. This little KK had to be manoeuvred down a narrow corridor and the door had to be taken off its hinges but I think the most difficult part of its journey is over and it will soon be installed in its new home.