Basher

Ha, Aussie is right. 9c is about 50f. That’s midnight here in the east and about the same in the west- mid winter. Aussie that’s a cracking looking winter lamb stew. Making me warm on our coldest night this year. Sent from my iPhone using Tapatalk

Sounds like a great evening Sent from my iPhone using Tapatalk

Jon do you fish in that lake? Who swam out to stoke the fire? Sent from my iPhone using Tapatalk

This was a piece of pork cut from the shoulder. Sent from my iPhone using Tapatalk

This was a piece of pork cut from the shoulder. Sent from my iPhone using Tapatalk

Good plan Ben. Definitely the lower setting with the grate for the final sear Sent from my iPhone using Tapatalk

Looking good Ben. Enjoy the burn in. Sent from my iPhone using Tapatalk

It looks terrific terra. Conundrum knowing you will move it again. What’s your estimated time for the ODK? I think this is a question for Dennis. Maybe ok for lower heat cooks? Sent from my iPhone using Tapatalk

We made this on the same night Aussie cooked his pumpkin. https://cookieandkate.com/creamy-vegan-pumpkin-soup/ Hands down the best pumpkin soup I’ve ever had. With buttered crusty rye bread The cloves and coconut milk are the winner. The only recipe change would be to smoke the pumpkin in the KK. Pumpkin absorbs smoke more than most other foods. Sent from my iPhone using Tapatalk

Do any of you have the Breeo? https://breeo.co/pages/backyard Are they rated better or worse than the solo? Forget about cooking on the lip- what a mess this would make. I thought they looked heaps better than the solo. Sent from my iPhone using Tapatalk

Turned out very tasty. Crispy, salty crust due to the higher temp at 410f. Inside was juicy. And carved up delish Gotta love lamb. Particularly when cooked under the influence! Sent from my iPhone using Tapatalk

Great video Tony. I have patience, and I’m not a doctor. Thanks for posting. You are far more handy than me....... but made that look simple. Sent from my iPhone using Tapatalk

Came home from a venture capital board meeting after a few brews and was instructed there was a lamb shoulder in the cold room that had to be cooked. I love this direction[emoji3] So...... lit the fire, then spiced the lamb with salt, mixed herbs, peppers. Easy to hand mix. Made up an alfoil tray Then once the KK was up to 180c- 360f, loaded the lamb in. After 30 minutes and the crust formed over direct heat, dropped the tray in. A couple more brews while everything comes to the desired internal. Also, another chunk of 120 year old eucalyptus wood for flavour Sent from my iPhone using Tapatalk

Yes Steve, great response. Can’t wait for your next cook. Sent from my iPhone using Tapatalk

Wingman most say the water pan is not required for KK cooking due to low air flow required to hold its temperature- once heated up. However, I have a limited understanding of wet bulb temperatures and have no doubt that a humid cooking environment produces a juicier cook. Sent from my iPhone using Tapatalk

Paul I have the spit and the cradle. I thought the cradle would be good to jam larger cooks in, however, I’ve never used the cradle. Many times the spit. Others have said the cradle is tough to clean. I can see how it would be tougher. It would into my dishwasher afterwards, if I used it, so I don’t see cleaning it as a problem. Here is my grate storage solution. Two large decorative iron hooks and can easily play musical chairs with them to uncover the desired grate. I thought fishing them in and out of drawers would be a pain. Those iron geckos have a tail( hook) that stands out just short of 2 inches and can hold 4 grates. The moose could do the same....... but then where could I rest while I cook? Mascots everywhere now! [emoji3] Sent from my iPhone using Tapatalk

I use it. Load it with root vegetables and 1/2 inch of water with a few herbs and spices under your roti cooks and low n slow. The veges rock and with watered cooks it’s an easy clean. I’ve tried this once with an oil base under a roti cook and it was too hot. Over did the veges. As expected, the engineering of this double pan is excellent and unique. Sent from my iPhone using Tapatalk

As all have said above, the warming grate is an essential if you are used to cooking in 2 zones. Sent from my iPhone using Tapatalk

That looks like it has settled in the double latched position AJR- that’s where you want it for cooks. Keep an eye that no smoke is leaking out around the lid. No problem if there is, plenty here have adjusted their lids. Sent from my iPhone using Tapatalk

Interesting Tekobo. I have read that the biggest error in making patties is most people knead the mince and ingredient together into a tight patty. The article suggested to treat the mince very delicately to leave small air pockets throughout the patty. These pockets steam cook the mince and hold moisture and tasty fats leaving a very juicy burger. It looks like your method has this similarity. Sent from my iPhone using Tapatalk

That meat looks superb Tekobo. Sent from my iPhone using Tapatalk

Left over Reyes filet into a Thai beef salad. Sent from my iPhone using Tapatalk

Ben in these situations, sometimes I’ve found that holding your breath helps it arrive quicker! [emoji2960] Sent from my iPhone using Tapatalk

Getting close to pizza or bread baking temps. [emoji3062] Sent from my iPhone using Tapatalk

Are you using any other probes Chi? I have moments where you can’t see smoke or the heat wave coming out of low cooks. I’ll check the Meater for ambient oven temp tracking and all times it tracks a steady rate. Other internal probes can also track this. At a quarter turn my KK holds around 280f over a long time and no fear of snuffing. 1/8 open top flue is where it’s on the edge of snuffing out, or can hold temps around 210f Sent from my iPhone using Tapatalk