Basher

BOC if you entertain 10- 20 people once a month, run with the 32. I have the 23- couldn’t fit the 32 down the side of the house- and I can cater for 12 people pretty easily. With 20, I’d use sous vide for warming and would have to juggle the food. 2 pizza at a time on the 23 is easy with steel on the main grate and stone on the top grate. The stone cooks the top of the lower Pizza and the steel stays hot with direct heat under it. Sent from my iPhone using Tapatalk

Doc I like the weathered lines of timber grain. It adds character. Good job Sent from my iPhone using Tapatalk

If you want to cook naan bread and replicate a tandoori oven, maybe a terra cotta pot tray over the coal basket? Like these. They are pretty cheap at any nursery here and I’m sure they would be available in Europe and North America. Sent from my iPhone using Tapatalk

Bury them deep Troble. We have a very short Spring here that quickly becomes Summer and the thirsty flies are starting to come in before the storms.

Keep cooking that seafood Troble. You are lucky to have those resources local to you. Sent from my iPhone using Tapatalk

Was gifted a new bbq mascot yesterday. This is Morris McCaw, made by mum. Just not sure what Morris wants to eat? Sent from my iPhone using Tapatalk

A few ribs before walking to the AFL semi final. Unfortunately the Brisbane Lions lost Sent from my iPhone using Tapatalk

I've had the KK and stone heated to 550f in about 1 hour. Bottom dials half open, top lid two full turns and place the stone in once the dome hits about 180f. You can fast track this by putting the stone in an electric oven at the same time you are starting the fire in the KK

Welcome Smokin hobo. I live in a Brisbane where the climate will be similar to Florida- sub tropical. Humidity is not a problem. I leave the KK slight opened top and bottom with the lid resting on the first lock. It sits under a roof with no cover and sees about 2- 3 hours of direct sunlight each day. These are made and tested in Indonesia where it’s even hotter. As you read through this site it will become obvious that Dennis’s customer service is outstanding. He has designed and produced a superior product and from what I have seen he guarantees the quality of each KK. I’ve only had mine a year, others here are 10 years plus. Jump in smokin hobo, I’m sure you won’t regret it. Sent from my iPhone using Tapatalk

Wilson look out for Gidgee large lump charcoal. It’s the third hardest timber in the world and burns clean with little ash. I’ve tried the mangrove charcoal and think it’s rubbish. Iron bark is pretty good. Some of the Bunnings charcoal is rubbish- I haven’t tried what Aussie suggested. There is a guy locally here who sources it from south west queensland- Pretty close to SA. A 20kg bag costs me $40 and 5 bags would do you for a year. I cook with it 3- 4 times a week. Sometimes more. Ask Fenwesco in Adelaide. Pretty sure would know some suppliers. Sent from my iPhone using Tapatalk

Chiking how open is your top? If it is wide open, much of your heat will be escaping. Once the fire is lit, 3/4 to one full turn will see it heat up quickly. I have read here that you may not want to take your KK up to 900f as this may compromise the unit. I've been cooking pizza and bread successfully under 600f

Nice cook Aussie- Troble has stolen your rib cook. Troble I imagine you have read through that book by now. It’s gold. Very simple to understand, but also some challenging recipes. Smoked water on hand and tomato water????? I’ll work my way through some of his recipes...... after working through this gravlax cured tassie salmon. Sent from my iPhone using Tapatalk

That 0027 was sent to me by a Namibian friend who acknowledged I understood the need for charcoal/ timber fire to cook- now he has accepted me into his African family. The Braai was better, however, old mate was right to pull them up for forking the snags. And I would welcome any lady who wanted to hang around the bbq. Sent from my iPhone using Tapatalk

Does this help Scott? Wing nuts in loose from underneath first. Then slide the motor in, then the top nuts tighten it up. Sent from my iPhone using Tapatalk

Mac has posted the ideal dough recipe here before. Troble nailed this recipe and it certainly improved my pizzas. Sent from my iPhone using Tapatalk

This is a little sad, but you Africans may enjoy. Sent from my iPhone using Tapatalk

Great job Paul. The slower air flow required due to thermal efficiencies of the KK will result in less food moisture evaporation than you are used to. A quick finish over direct heat will crisp up your bark. I'm sure you will work this out. It looks sooo clean

Excellent timing once again Troble. I have some crayfish tails in my freezer and was going to use up a voucher my wife gave me for a chef to come over and teach me how to make some good sauces for crayfish and also steaks.( This chef also loves his new Kamado Joe- Dennis, get ready for another shipment to Brisbane) This recipe will also be tried- it looks very simple. https://www.foodservicenews.com.au/recipes/recipe-lennox-hastie-s-frilled-marron-finger-lime-and-native-herbs

Pretty sure I will get one of these. Thanks Dennis Sent from my iPhone using Tapatalk

Congrats sovsrok on such a quick decision to invest. I attended a wake this afternoon for an 87 year old gentleman and it reminded me life is full of short stories of great times. With all these KK’s heading to England I’m thinking we are due a return trip to visit some good friends. Enjoy your delivery and cooks, I’m looking forward to seeing your photos. Sent from my iPhone using Tapatalk

Looking great Paul. what's cooking?

Aggie congrats on making the decision to invest. WoW, straight to the 42"! The anticipation begins and I feel very excited for you. The only extra I'd add is the split grill. It will allow you to work a higher warming rack while having clear access to grilling at higher temperatures down low. Looking forward to your photos

Smoked rainbow trout pressed with dill, capers and tiger prawns. And seeded sourdough. My wife hates sorting through fish bones, so this was a good way to sort this out. Followed by eye fillet steaks. And roasted lemons. Sent from my iPhone using Tapatalk

I leave it on LK. My KK is under roof. It’s a little laziness on my part. Sent from my iPhone using Tapatalk

Beautiful colours Mac. Good looking chook’s Troble..... and caught drippings. Beef ribs last night. Sent from my iPhone using Tapatalk