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I look forward to it. A KK in Italia! Style and a lot of substance. Yes, you have very good wine. We visit Serralunga d'Alba every year to go to Vinoteca Centro Storico and Il Flauto Magico - good food, good atmosphere and good wine. What more could you want? We discovered La Coccinella when we came to stay in Piemonte last year and absolutely loved the food and the vibe. You now owe me some restaurant recommendations for my post COVID return. Ciao.

Hello Massimo. Welcome. I did get two KKs in cobalt blue and they are a work of art. I am now selling them to two friends and they are sooo happy to be getting these pieces of Gaudi-esque art to grace their gardens. I hope they will cook on them too. Like you, the "classic" black does appeal to me for my future KKs. I look forward to seeing your new KK in situ. Where are you in Piemonte? We visited for the first time last year and enjoyed our time near Dogliani. Lots of good restaurants in the surrounding hills and also in Serralunga d'Alba.

Cooked for the friends who are buying my 21" yesterday. Wanted to show off the versatility of the KK. Yesterday morning's corn harvest. We ate the corn as a starter. So sweet. No need for salt or butter. Clams and garlic and parsley butter. Delicious with bread. That net was really good at preventing the fish from sticking. I also roasted some peppers and whole courgettes but didn't remember to take a photo. It was all really delicious.

That's great Troble. Looks like you've got the gardening bug. I find gardening teaches me to be more philosophical about things. Some years your tomatoes are fantastic, others your whole crop is hit by blight but something else does really well. Having variety is a good way to make sure something goes right all of the time. Have fun!

What a beauty. It looks really well engineered too. You are going to have fun with this new grill, congratulations. Allow me a little fun too. Is your wife still occupying the shelter you built for the KKs originally? No matter, it looks like your new shelter is very well positioned to keep you in touch with the guests while giving you the space to focus on grilling and drinking beer.

Awesome! The black looks really elegant and it's great that you got something positive out of this situation. Looking forward to your cooks!

How funny. Really cool to see your set up Paul. That "baby" 16 looks really substantial and that's a lovely cabinet that you have there with the 23.

Those look fabulous. I have never cooked Wagyu myself before and so my suggestions are only based on my preference. Cooking hot and real fast on a low grate would get me the blue steak that I would want but I am guessing most people would want some fat rendered out. You have enough steaks there to experiment - it would be interesting to see what you get if you do a bit of fat rendering on the warming grate before (or after) searing the steaks low down. Super jealous!

Heylo @DennisLinkletter. Do you have a similar diagram for the 21" KK please?

Interesting @MacKenzie. Pork loin bacon. Who'd have thunk it? That lamb looks soooo juicy @Aussie Ora. Here my corn was ready at last. 15 minutes from plot to pot. Soooo sweet. I I don't do plated shots because I am not good at keeping the plate tidy and clean while I plate. That said, here is today's breakfast.

My abiding memory of the early 70s is the chocolate cake that I had for my 4th birthday party. I also remember handing my mother a snake that we were given to play with at nursery school and her screaming her head off in a very female, mummy way. I like gender difference and I liked being called ma'am by the ex-army telecomms engineer who reported to me in my last job. He used to do it to tease me and it is our standing joke that I pulled rank and refused to let him call me by my name when he got bored of the joke. Vive la difference.

Had both KKs on the go yesterday. The 21 was cooking this new to me cut of beef. It's called a salmon cut and is nice clean, muscle cut. I used this really tasty rub https://www.thefedupfoodie.com/italian-roast-beef-rub/#wprm-recipe-container-10163 and smoked some cherry and pecan pellets in my smoke pot. The 23 cooked a mix of potatoes, shallots, garlic and padron peppers. All grown by my own fair hand apart from the addition of lemons from our recent trip to Italy. The padron peppers turned out to be quite hot and surprised a few people! We cooled off with home made peach ice cream and apricot and cardamon sorbet - my new obsession.

We have a ridiculous number of plastic vacuum bags because they are very cheap to buy in industrial quantities. I use them to store food for longer in the fridge or to pack spices or nuts. I assuage my guilt about plastic by putting the food into oversize bags and vacuum sealing. Each time I take some out of the bag, I cut the top off, take what I need and then reseal along a new cut line. Believe it or not, it helps to keep carrots fresh and non-wangy for ages.

Good looking stock Syzygies. I remember you saying that rye bran(?) made your leaven go mad. Been meaning to tell you that it works wonders for a hot compost heap too. Wingman, you do know that Mac is not of the male persuasion? We claim her as one of ours. Thank you.

Slow roast shoulder of lamb for my in-laws' 58th wedding anniversary yesterday. It was delicious shredded with saffron rice, fried onions and yogurt with lots of garlic.

Hey there @Mosca. It's clear that you are not a kamado newbie. I don't know how insulated a BGE is but I have found the insulation in a KK to be phenomenal. You talk about dropping a few briquettes into a corner of your Weber for a small cook. I am guessing that is because you burn them out for that one cook. Well, in a KK, you can light up the centre of your full basket of coals, put a grate low down in the KK (or high up if you wish), do a quick cook and just "switch off" the burn by turning off the air flow. I would bet that you will use fewer coals up on a quick cook in a KK than you do with the dozen or so coals on your Weber. I am in a similar place to you, trying to make a decision about my next KK(s). Like you, I can see that the 21 is very similar in cost to the 19TT + stand so I guess it just depends on the look that you prefer. If I was only getting one KK I would go for the 21 over the 19TT for size and versatility. My guess is that you will be hooked when you get your first KK and will want another. In the meantime have fun choosing. Pebble, tile, colour....?

Essential activity. I approve. First cook should be what you desire. Mine was chicken wings. Do you know if you need to do a burn in or not? If you do, the manual and this site should give you lots of information. Welcome!

When you first posted about this product @Wingman505 I tried to find an equivalent in the UK. Then I stopped looking because I thought it was a bit ridiculous given I don't worry about getting our car shiny, let alone our KKs. Now you are drawing me in... I would like to give my KKs a "service" before I send them to their new homes and I did wonder about finishing them with a product like the one you recommended. What do you think about this one https://www.amazon.co.uk/Meguiars-G190526EU-Hybrid-Ceramic-768ml/dp/B07N9DZ673/ref=pd_ybh_a_32?_encoding=UTF8&psc=1&refRID=DFH559J59RWZS21ZRAZY ?

Welcome Kevin. Trust @Basher to do the Aussie thing of immediately shortening your name. I will wait for a couple of posts before I do that. 🤪 Great to have another UK member on board. Looking forward to seeing your cooks.

I don't think anyone can catch up to @ckreef in that department! I just sold my 23 KK for sure yesterday so both Milk and Meat have new prospective homes. I am encouraging my friends to take them soon so that they catch the KK bug and carry their enthusiasm through the winter. If they don't collect in time I could end up with a 19TT, 21, 23 and 32. What a line up that would be!

It's morning here! Can I have some? Please!!!

Hi there Adam. I have a 21, have sold it and was thinking of buying a 22TT because I always liked the look of them and I wanted to have it alongside a new 32. We looked at the weight of the 22TT and decided that it didn't make any sense at all for us because we don't plan to build it into a set of units AND it will be very difficult to move every time we want to reposition it. So unless the look of the 22TT is what you need for your ODK design I would go with your wife's view and go for the 21. I don't believe that there is any difference in price for different colours as long as you pick a colour that Dennis has available. Worth a chat with him. I have been looking at his instagram feed to see the different colours that he has used in the past. Not all will be available but it is a good place to look to see the range.

Thanks to Tony, I've tried these a few times and they never fail. Today's attempt: Super delicious with good bread to mop up the juices Lessons learned: resting the shells in salt is a great way to keep them stable in the cooker and in transit to the table. Next time I will cook them on the high grate so that they get more of the heat from the dome to crisp up the cheese.

The big joint in the picture above went into the dry ager on 19 May. We took it out to eat on Thursday 9 July. Friends said it was the best steak they had ever eaten. We followed the cooking method used by Casa Julian in Tolosa. First broke the meat out of the fat and cut into steaks. Salted heavily on one side and cooked for about ten minutes Turned over and salted the other side after I took this photo. As you can see, the fat tray at the front was full by the time I had cooked both sides for a total of about 25 minutes. I ended up shifting the coals to the right to cook the third cow chop. Here is it cooked And this is the only picture of it cut. We were all too busy eating to take photos. No resting time at all and juices held perfectly in the matrix of meat. Yum.

My old post higher up in this thread illustrates the "problem" that I had. I wanted to be able to slide the hot/cold smoker off the KK without having to undo the bolts. I came to the conclusion that was not possible. Until now. Dear Dennis came to my (our) rescue and sent me the new parts on the left in the photo below. I replaced the part on my hot/cold smoker and now have this really elegant solution. IMG_7693.mov I love @DennisLinkletter