Braai-Q

Didn't think you were a softie, I'm just used to the 'extreme BBQ' posts on the forum. There is a picture here of someone's cook in Minnesota or Russia, I can't remember which but they had to dig out their KK and clear a path to it. That's commitment! Has anyone told you about the free goat you get if you order a 42KK? I think my defiance of the British weather and commitment to BBQ will beat the worst of the English weather. Although with 60MPH winds on Saturday, I did open the patio doors and realised it was pretty inclement when even the dog wouldn't come out to supervise me! As someone who has been forcibly committed to yoga (it's a long story), you can sell Mrs RD on the concept as 'Tree' but with shade (the umbrella). The only time you're actually exposed to the elements is when you're setting the fire, adjusting the flue and putting the meat on. Probably about 15 - 20 mins. It's a lot less appealing grilling in awful weather but having said that, I did put on a waterproof this morning and got a distinct waft of Peri Peri Chicken and one of our umbrellas drops the scent of pork butt and brisket on you when you open it. 😁 Oh to have been a fly on the wall. 😀 I can confirm that 'Funky Cow' is very good. I spoke to him a couple of days ago on WhatsApp so he is around but insanely busy. He appears to never sleep as I think it was gone 4am (his time) when he called me. Drop him a WhatsApp for a good time to catch him - he's always been good at getting back to me.

Da do ron-ron-ron, da do ron-ron.... 😀

Damn. That looks good. I have a sore neck now too (rotating my head to gaze at the picture). 😁

That's now stuck in my head. Da do ron-ron-ron....😅

The leapfrog plywood method is a good one but having used a telehandler myself which put the crate in exactly the right spot, I just had to wheel it 2 metres and it was in place. I think I exerted more effort taking the wheelie bin out that week. It would be remiss of me not to share the experience which compensated for the utter ball ache which was getting the 19KK through the house in London. 😀 You don't cook when it's cold and drizzly? You gotta fix that. In the UK, that only gives you about 2 months. To be honest, grilling in the rain isn't a huge amount of fun unless someone has you covered with an umbrella but doing a low and slow brisket or some ribs in all weathers is part of the KK magic. I did a cook on the weekend - a brisket and some ribs, once I had the KK at temperature (just over 100), it stayed like that for 30 hours.

@tekobomakes a good point on the storage of extras. The number of steel grills and their gauge/weight does add up. I have commercial racks in the garage and have added a few extra shelves to give each item a shelf. The items don't stack very well. This may be OCD but it saves me the hassle of unpacking each shelf to get what I need which is always going to be at the bottom.

If I may offer a suggestion. If you have a carpark next to you, hire a telehandler @RokDok. I've included a link below if you don't know what I mean. I know they are referred to by different names but they're a forklift on steroids effectively and offer a huge range of extension. A 32KK despite its mass is light work for a telehandler. For a day's hire of £100, I reckon you could negotiate with a hire company locally to do it for half day rate and have the delivery operative lift it over for you as they'll know the equipment. Farmers all have them too so if you have a farm nearby, could be another option. Not worth the risk of damage or putting your back out. http://www.dialadigger.co.uk/telehandler.html I have both cradle and forks - they serve different purposes. If you're doing multiple smaller birds, the cradle makes sense as it does for rolled shoulders of lamb and things like that where the mass is uneven or you want to apply different rubs/sauces. I'm a bit of a convert to the cradle - if you use Weber and have the rotisserie, having a square drive shaft and the two forks, it really doesn't work as well as the hex drive shaft and frame that Dennis provides. Much smoother. There is a long thread on the merits of it which might help with the decision.

I'd like to see Santa trying to get a 32KK into a Christmas stocking. 🎅

https://www.pavesiforni.it/ 😅

Yeah, I checked the weights after posting that question because it looked so diddy and it gave me an idea. But then I saw 100kg and reached the same conclusion. Even on the right trolley, towing that over sand. I guess I'll have to stick with my Cadac Safari for beach breakfasts which is 95kg lighter!! Agree on the rubbish BBQs at holiday homes.

You see, this is where it starts with @tekobo. I'm sure she is a secret sales agent employed by Dennis! 😄 @tekobo in all seriousness, do you think the 16" is sufficiently portable to take on to the beach?

Hey RD I started with a 19" and would have had a 23" but the limitations of a house in Central London meant that the width of a Victorian terrace hallway was my limiting factor. I posted elsewhere about my travails which would have involved a crane and taking down power lines. Common sense prevailed and besides, it was never going to be our long term home. That said, I never found myself complaining with a 19" in the end, it was only when we grilled that I missed having surface area and batch cooking can be a bit tedious but if you're doing anything low and slow, the capacity of the 19" is impressive and certainly adequate for two. To be honest, I ticked every box on the accessories because to order anything later at the size of 32 scale means shipping is going to be disproportionate due to the steel and scale of the 32. There are also considerations for import fees which are self evident. Answering what accessories are essential depends on what you're going to do with the KK and how many people you'll be cooking for. That said, I'd recommend getting the side tables - left and right mean that you can keep one side for raw, one side for cooked. If you have temperature probes (like Fireboard), it gives them somewhere to sit without worrying about an entanglement of cables. I have the stainless steel topped versions which are great. I'd go for the rotisserie setup which means adding the drip tray and I went for the double thickness model (weighs a tonne). If you like ribs and do them regularly, the rib rack is useful. I just use the one we have for the 19 between both as it's perfect for two and easier for storage. I'd recommend a pizza stone but with your pizza oven, you probably won't see the need but you could get a baking steel which I've been pleased with and they're commonly available in the UK. The other thing I'd add is a cover - the Sunbrella material they're made of is marine grade and does a good job protecting the KK from the elements. Great colour choices and we managed to match up to outdoor sofas we have in the same material which never happens. You can do without the cover but in the UK climate, the teak will take a bit of a battering and I just like to look after my kit, particularly at this price point. I do cook on it all year round though so it does sit in inclement weather uncovered. I think the 32 makes a lot of sense if you grill, I can just get a medium to large spatchcock chicken on to the grill of a 19KK. After it has cooked for a bit and I can split it, it's not as tight of course. The 32KK laughs in the face of such issues! I had thought of building my own pizza oven but I like the fact that on the Joy 90, you get a decent size oven of a very high build standard that you can move. I was going to build an outdoor kitchen but changed plan when I thought about where the sun fell in the garden (I did a whole lot of elevation mapping) and having everything mobile (KK + Pizza Oven) allows us to move with the weather. It makes it a bit more social versus the person cooking being relegated to where the kitchen is. What sort of beer do you brew? My father in law is obsessed with beer and while I like beer, we have a lot of small breweries near us and a great beer shop (Beautiful Beers) so it suits the lazy drinker! Look forward to hearing more of your journey... A

Welcome to the UK corner @RokDok. I'm a fellow UK owner and I see that you've met the usual suspects although @tekobois far from usual and on the suspect part, my wife does get suspicious when I chat to @tekobo. We tend to aid and abett each other. We're here for you on the 'life and death' line and I'd think this forum is pretty 'ride-or-die' when it comes to the KK cause. If I can help with any questions from a UK centric perspective, feel free to ask away. I moved house* to justify getting a 32KK so I'm going to provide all sorts of sensible answers. I also convinced my wife that we needed two so I'd like to think I have form. To be honest, after the first one, she didn't need convincing of the need for a second. Impressive looking outdoor oven. I'm looking at a Pavesi Forni but given lockdowns and logistics, have been on the fence as I don't want it sitting in transit for eternity risking damage. *slight exaggeration

Welcome aboard Kevin. As Pequod rightly said, I'm in the UK too. Used to live in London but I moved to allow me to get a bigger KK. As you're in London and into hunting, I'm looking forward to some recipes for Hampstead Heath Squirrel, Trafalgar Square Pigeon and possibly a rotisserie Westminster Flying Pig.

Interesting feedback @Basher, ta. I must say that from some of the pictures I've seen, it does look like it's of a decent build standard and finish. Assume the finish is powder coat - it has a texture to it which suggests that - is that right? I was thinking that I might get one as a beach BBQ and liked the fact that it could double up as an indoor konro. Why I had a chat with @tekobo about traditional versus contemporary modernist equivalent. I'm inclined to take the view of any KK owner on this forum as informed and discriminating if you've got the good taste to buy a KK so might look one out. BGE and Kamado Joe are primitive and agricultural in comparison to a KK. The lid mechanism is terrible and the finish. Just no. I was deeply unimpressed by them when I was buying my first KK and little has changed to convince me otherwise.

I don't know if Heston is the KK of Konros. I've not seen one, but don't know anyone who has seen one. They mythically exist online and I doubt they will touch a KK in quality. I know Dennis is safe. I'm like you @tekobo in being a traditionalist but sometimes validation is good. Heston has this habit of messing around with everything and sometimes things don't need to be reinvented. Every now and again, I'll see some of his range in Waitrose (for those who don't know, Waitrose is the premium supermarket in the UK and he has a product range with them). It's generally fairly exotic, expensive and in my experience, frequently disappointing. I regret being sucked in by the concept and packaging and I rather fear that his foray into BBQ will be much the same. Although that said, I do have a Sage Slow Cooker with his endorsement and it's excellent. I'll report back if I ever get to see any of the Everdure products in person.

Did you manage to find the Badger tears and crystalline virgin sweat? The beef - a rare breed constrained to St Kilda commanding a price that makes Saffron and Gold look cheap? 😄 Just kidding but let me know where you find the Badger Tears, Waitrose were fresh out last time I tried....

So I looked at this forum yesterday and fatally found myself thinking about pizza before I had even had a coffee. Together with pondering the fact that I don't have to contend with Bears wandering around my patio. That said, coming from where I do, I can claim to have had Elephants, Lions, Buffalo, Hyaena and Jackals disrupt my outdoor cooking over the years. A mother defending her calf has nothing on me defending a Braai. Amidst what's been going on in the wider world, I've taken it as an opportunity to perfect a variety of recipes and amalgamate thinking from a variety of respected chefs, classic/authentic recipes and so on. I have a lot of cookbooks and get told off every time I buy another but now I am luxuriating in the fact that their purpose is revealed. I seem to be on an Italian streak at the moment - pizza and Tiramisu (did you know that there is a Tiramisu World Cup? But that's another post). I've found myself creating a tracker of all the pizza recipes and component ingredients and have been working through optimisation to my perfect recipe. I am sufficiently self aware to recognise that this will attract judgement so am counting on this being a safe place to share this. I'm rather enjoying the intellectual exercise so I've been experimenting with flour types (from different mills and varying protein levels) and am currently working on the sauce. I am yet to go through the forum and make a concerted effort to glean all the knowledge shared in relation to pizza (I think I've just absorbed bits and pieces over the years) but if anyone would like to make a contribution to this endeavour, full credit is on offer and I will of course share my learnings. Recommendations for books, sauces, KK techniques, anything goes. Anyway, this thread is about pictures so here's the KK forum pre-coffee inspired effort from last night. When we were eating and analysing our work, we realised that the entire meal had been made from ingredients with no more than 5 food miles. Which really was reflected in the freshness and taste.

Well that was quick! Congratulations. It's funny, when mine arrived, the crate gave me a lot of confidence that someone with attention to detail had thought it out - from taking the cover off with 4 screws, to the crowbar that was tucked in, to the panels that can be used for a ramp. I think after I got it in, I had a beer and just stood admiring it. First cook plan? Brisket?

Good things come to those who wait Tyrus. I think shipping prepares your inner KK zenmaster for the first low and slow.... 🙏

Excellent, welcome to the club. What tile did you opt for in the end? Don't be doing the brisket 'real fast' though, I appreciate that the KKs do look like they are ready to break the time/space continuum with their heat resistant tile..... 🤪 I'm sure you've seen the KK channel on YouTube but Steven Raichlen does a few interesting cooks to inspire once you've done your brisket and pizza....

Welcome to the forum. 1. I'm not sure if you've seen a KK in the flesh but the quality and finish speaks for itself. No hyperbole. It doesn't require adornment or constant updates to stimulate sales and any improvements Dennis makes to the design are considered and well executed. Same so for accessories. Dennis has often talked about his cost plus build approach and coupled with the absence of intermediaries means you get better value and quality to an item built to a price point with margin built through a distribution network. I'm very dismissive of KJ products based on their build quality. Opening and comparing the lid mechanism on a KK versus a KJ is the best explanation of why I feel this way IMHO. The other selling point I found with the KK is the direct relationship with Dennis - either in sales or support. It gave me a lot of confidence spending this much on a KK sight unseen which was the scenario with my first one. 2. Really easy. The lid opening mechanism is beautifully weighted and eases up versus lurching back on the spring release so it's easy to slip items in without impacting temperatures. That said, even if you had the lid completely open, temperatures will return to what they were prior to being opened very quickly. The heat retention on a heat soaked KK is superb. There is probably a thread on thermal mass and heat retention of the insulation material somewhere on this forum!!!! 3. I regularly do 100 degree cooks for 18-20 hours (briskets typically). Would not see why you wouldn't be able to hold it a bit lower, 85-100 range. 4. I'm either side of the sizes that you're looking at (have a 19TT and a 32) so can't comment specifically on the models as an owner but went through the same consideration process. I was initially limited on space when I lived in central London - I could not get a wider grill through my door without hiring a crane and taking it over the roof. The joy of Victorian houses. I didn't even open that conversation with my wife as that would have really pushed the limits of her understanding. The 19 was great but a little small for some cuts and for grilling, there isn't sufficient surface area for anything but smallish cooks. You end up having to batch cook for guests and it can be less than ideal. If you want to grill or think you might want to grill, I'd go for the extra surface area. Also consider that you'll grow into the KK and find new things to do with it such will be your enthusiasm, no doubt fuelled and inspired by this forum. Hope these comments are of some help.

Looks awesome. But my sister from another mister, where's the invite for the taste test? 😄 I realised that I had quite a few different chillies going out of date in the larder. It prompted a grand reorganisation of the larder and the kitchen looked like a bomb hit it during the process - my wife walked into the kitchen, uttered something that ended with sh*t and disappeared as quickly as she arrived. So, I didn't want to waste the chili and within 2h of dinner, thought I'd make the chili, pressure cook and then leave the rest to slow cook. I was really surprised at the depth of flavour that 20m of pressure cooking provided. It didn't have that unctuous richness that you get from a chili cooked low and slow forever but the flavour was excellent and belied the time it took to cook.

I admire the effort @tekobo. It's a bit like how my day started. Checking the forum as a break from the relentlessly 'new normal' and decided that maybe today was the day to 'fatten the curve'. I thought I'd do a classic French scrambled eggs on sourdough toast. Browsed the thread. Then felt like pizza at 7.30am. Made the dough then realised we were short on toppings. Other than Wild Garlic. Essentials trip to the shop later and selection of ham, salamis and other oddments acquired. Currently waiting for the KK to reach temperature......

Welcome @Christinelynn. I'm afraid that the 'most understanding' award is shared with my wife after I might have impulse purchased a 32KK. Well, we'd discussed it but not a timetable for it arriving. Green lit is green lit at the end of the day. Timing is inconsequential. Besides, I was never going to get away with 'Gee, the 19 has put on a bit of weight' as we matched the tiles or my classic 'This, had it for ages, surprised you hadn't noticed it before'.... In my experience, flowers and spa treatment never go amiss nor does food cooked on the KK supplied with bottomless margaritas.