tekobo

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.

Ha. No. Knots are not my department. Yes, I was sad to say goodbye but others are loving them already. Mac, photo from the first adoptive parent:

Hi Paul. I tend to use my smoke pot for long low and slow cooks. I wonder if the fact that the top hat is only open a very small amount for really low temp cooks makes it difficult to keep the hot/cold smoker going. Do you close off the bottom vent when you are using the hot/cold smoker? If you do it might mean that the air flow has to come through the smoker, making it more likely to keep it alight. Completely amateur diagnostics on my part but worth a try.

Hi Adam, I agree, being able to move your KK will be a big plus.

At the time of writing yesterday I was still in possession of my two KKs. I gave them a final wash down this morning, a hug in my head and sent them on their way. They are being dropped off at two different locations and I will get to see them on Friday and Saturday as we have been invited to BBQs at their new homes. Lots of pictures to show loading and securing.

Excited too. Someone will have to take me off the owners list for a little while to make it real. I will be back!

Aaaaa-ha! What colour???

Hey Tyrus, I strayed from the path but I learned that there are reasons that a road is well travelled. Skilled people tile KKs day in day out to get the finish that we love and would kvetch about if they were not skilled or consistent. The weight of what you attach to the lid is important. The lid is an awesome piece of engineering and messing with it by attaching all the heavier tiles that I found online would be a bad idea. So, here I am, on the well travelled road and I am loving it. Alimac, I am looking forward to Christmas x3. If it was practical to open one KK box a day I would but I suspect I will be too excited to wait. Basher, no beans will be spilt here. Even Mac doesn't know. Pequod I am going with your combo with a small addition. Paul was my first friend on the forum and he showed me the limitations of the 16. He was right that it won't work for me as an only KK but I am really looking forward to it as a quick "go to" KK. And jonj? Yes, I do the perfect-combo-dance whenever I think about my choice. Luckily I have a few months to earn the money to pay for them!

Sorry to post off topic but I had to say - good to see you again @5698k. How have you been? Where have you been?

Ah. Colour. @Tucker's example of having a number of different KKs in tile and pebble and then ending up with a classy pair of KKs in the same colour pebble seemed like a good one to follow. I did have a long and deep dalliance with tiles because I thought I would see if Dennis could build me a KK with a different range of tiles. My advice to anyone who thinks they want to source tiles for their KK is - don't. Dennis has a precise specification to suit his build requirements and I proposed some ridiculous options that were patently outside spec. He and I both liked these but they were way too big https://www.mondomosaico.it/prodotto/piastrella-pop-art/ . Some of you might say they are also too vulgar. I tried my Italian out on the company that sells these https://www.appianimosaic.com/mosaic-colors-tiles/ceramic-glazes-with-matt-finish-tiles but their tiles were too thick. I also talked to traditional English tile makers about cutting tiles but all their custom tiles were too thick. In the end I found a company in the UK with the exact spec that Dennis requires but a limited range of colours because they use them for swimming pools. I fell about laughing and gave up the hunt when I found out that they import their tiles from the same company in Indonesia that Dennis uses. I am back in the fold and I chose my three KK colours from Dennis' wide range and I am very very happy with my choice. You and I will have to wait and see what they look like when they are made up.