Basher

Stop it Jon[emoji23], you know it’s not true. Congrats on the decision to invest Chiking. Did you come back from the races and change your mind to a 42”? [emoji470] Sent from my iPhone using Tapatalk

Porridge Mac, that bear is looking for porridge. But I haven’t seen you post any porridge photos! [emoji23] Sent from my iPhone using Tapatalk

Looking forward to the end Tyrus. You prompted me to look back through the post at the early photos. The yard was terrible. Spent time in my mates forge today making knobs and handles for the cabinet doors. That’s 2 inch thick bars melting to get beaten into door knobs. That forge is running at 2000c( 3650F)- hot enough to put some crackle on your pork belly. I was looking for Bruce Pearson from the KK home page to help out but couldn’t get him on the plane with COVID hanging around. [emoji23] https://komodokamado.com/?utm_campaign=1601409787&utm_source=google&utm_medium=cpc&utm_content=318122920271&utm_term=komodo%20kamado&adgroupid=66121904292&gclid=EAIaIQobChMIjaWZsN2y6QIVmh0rCh0VMw6IEAAYASAAEgL6I_D_BwE And this photo will be pretty close to the final resting place. Sent from my iPhone using Tapatalk

I’ll let others answer these questions in more detail Chiking. I have the 23 and have no regrets with the size, however, have definitely pushed it to edges with salmon and roti cooks. 21 would have been too small. The two big differences you will find on a KK is firstly the thermal mass is easily twice the KJ. ( I am not a scientist so don’t take this statistic literally [emoji23]) KJ to KK is like comparing a kettle to a KJ with the thermal mass. Nothing wrong with any of these cookers, as they step up in cost, they step up in quality. More mass, then less airflow required to hold your temp. Less airflow means better wet bulb temperature and less meat dehydration. And more efficient cooks with with less charcoal. When you open the lid, temps will drop for no more than a few minutes, then it bangs back to the previously set temp. Not more and not less. I’m no expert with briskets and ribs, but others here seem to have mastered them. One more thing, there is no comparison to the aesthetic beauty. They are ornaments in your garden. I’m sure you have already worked this out with the photos. In real life, they look even better. Sent from my iPhone using Tapatalk

Nice job with the timber Matty. Very handy Sent from my iPhone using Tapatalk

Stew if it’s shiny black, maybe check your thermometer in boiling water and see that it sits on 100c Sent from my iPhone using Tapatalk

Mayor the cold smoker can raise the ambient outside temp( and inside KK temp cos you have no fire inside, just warm smoke) by around 5c over 2 hours. If you are in a warm climate and this could be a problem, a bowl of ice under your cook can help keep temps down. My only tip is the gauze sits inside the cylinder facing upwards. For some reason I found this gives a cleaner smoke. Sent from my iPhone using Tapatalk

Now that it’s sealed it maybe too late. My 65yo Croatian stone mason has all the tips for removing stains. Bleach is a big favourite for timber stains, bleach and shampoo worked for berry stains, bleach and detergent for oil stains. Glue requires steel wool or brush. He leaves the bleach on, re applies in 2 hours and doesn’t wash it off. It worked with our limestone. Sent from my iPhone using Tapatalk

Troble that looks superb. That ahi looks like yellow fin tuna. Never heard of ahi, however if you ever get a chance to chase yellowfin, it’s a fun fish to catch. If you can get your hands on that quality fresh fish, try this gravlax recipe. The cold smoking is optional, no cooking required. Trust me, it’s a summer winner. https://komodokamadoforum.com/topic/10069-cold-smoked-gravlax-salmon/?tab=comments#comment-121741 Sent from my iPhone using Tapatalk

As mentioned above stew, unwind the top flue 3 full rotations. Watch it doesn’t get away from you. 20c short of your target temp wind it back to about 1 full turn to hold around 250c. Sent from my iPhone using Tapatalk

She was closed inside after everything was cleaned down before sealing the stone. She has a habit of wading belly deep into the pool, then trots into the empty garden beds, then follows me inside. I turn around to a trail of mud and her legs are muddy to the knee. If you look closely you will see her nose glued to the back door watching me while I was outside! [emoji23] Sent from my iPhone using Tapatalk

All this stone work gets sealed today This means that tomorrow, [emoji1623] [emoji1623] I can roll the KK out to her final resting place. Centred under the roof. Sent from my iPhone using Tapatalk

Mmmm, pulled pork and caramel brownies for dinner. Ckreef you might be onto something there. [emoji23] My kids would love that dinner. That butt looks very good Sent from my iPhone using Tapatalk

Great photo Antonio. Congrats on the investment. Sent from my iPhone using Tapatalk

No, the red flower above with lighter colouring under leaf Sent from my iPhone using Tapatalk

You have a pohutukawa tree? AKA a New Zealand Christmas Tree. Looking good Troble. Sent from my iPhone using Tapatalk

Awesome Troble. I looked back at your original post and photos and see how far your family home has come. There must be so much satisfaction out of creating what you have out of long term family home. I’m definitely getting creative enjoyment out of our Reno and look forward to relaxing around the finished fire, kitchen and letting the KK run free without smoke blowing into the house. Sent from my iPhone using Tapatalk

Syz I do enjoy reading your posts. Keep then coming, not sure I have a response to your story, however, they do keep me amused. Thank you. Especially your words, something about managing the French, dough, like managing smoke... and breasts. Not sure what they had to do with the story but man, This made me laugh out loud. [emoji122] Sent from my iPhone using Tapatalk

Jc I went with the brown pebble. Arrived about 9 months ago. Dennis was was quicker with his delivery than I was with my renovation. To be fair, my Reno has kept growing. Sent from my iPhone using Tapatalk

Welcome JC. Cobalt blue pebble was my second choice. Haven’t got their yet. Congrats on the decision to invest in the KK and also your backyard. Truth be told, I started a complete Reno of my backyard so I could house the KK. Haven’t finished yet! Sent from my iPhone using Tapatalk

Thanks Troble. Tyrus my mum used to send me down the paddock with a wheelbarrow and pay me 50 cents for every load of cow dung I could bring back for her garden. I’m still the only bloke I know who winds the windows down when I pass a cattle truck! [emoji23] Unfortunately, after composting for 16 weeks, this dung won’t smell. Sent from my iPhone using Tapatalk

Oh is that Steve Sando swinging the hammer? I still reckon that’s Bruce Pearson. Sent from my iPhone using Tapatalk

I built this rock wall on Saturday. I’m calling it “the dogs hind leg” that’s why Billie is very pleased with it. Cabinetry is nearly completed under the kitchen. And I have been getting very absorbed in concocting the perfect soil for the garden beds. I know there are a few keen gardeners here so I’ll explain my soil discoveries. Shale base where we live and if the clay/ shale is soft enough the clay content can be ok, however, it’s mostly hard rocky shale. Therefore, I’ve dug 15m3(530ft3) out of the garden beds( it’s a small back yard with minimal beds). My beds are averaging depths of about 2- 3 feet. I’ve barrowed and bucketed 12m3 of topsoil sourced from a local flower farm who are expanding their shade houses and were told the topsoil was rubbish for building foundations. Tested this, and found the soil had all the trace elements required, a ph level close to 6, and a structure of 32% sand, 57% silt, 11% clay. It’s perfect, apart from lacking organics. This is where the fun begins. We do some work with a local sugar mill and found they supply cane tops and molasses to a commercial recycling plant who supply 7000 tonnes of composted cow dung(80%) cane tops(15%) and chook dung with a sprinkling of molasses to nut growers and orchards across the east coast of Aus. 10m3 will be ordered to allow for shrinkage and a few spare m3 to share amongst the neighbours. Delivery charge is the same cost as the product and no difference up to 10m3. Who would have thought having dung delivered to your front door could be so exciting?. Also eagerly anticipating 2 exotic trees- exotic for our location, maybe weeds to others. Tabebuia Rosea and 2 Vera Cruz Rose Palmeri. Sent from my iPhone using Tapatalk

Perfect Mac. Blimey you eat well. Sent from my iPhone using Tapatalk

Glx my wife is not a fan of the strong smoke flavour so I haven’t used it in cooks, however, I have used it numerous times for cold smoking herbs, cheese, spices, fish and my dad really enjoys my cold smoked tea. You have reminded me that I need to smoke some more- when I can get my KK off my deck and outside in the new ODK. Sent from my iPhone using Tapatalk