remi

Yep- seen that one; condition report pretty dire though- reckon you would be deeply underwater with that example in no time at all!

Well spotted. '67

Thanks- I'll see if the wife is able to assist with a lift off (plenty of ceiling clearance in the garage), and otherwise will take to it with the crowbar tonight!

Yep- kids had a lot of fun ripping off all of the plastic and cardboard! Removed the ramp from the top- may try and take the crate off tonight; but the wife is quite small so not sure how much strength will be required to lift it up and over... If it seems to tricky, I may just crowbar one side off and tilt off instead. Lovely to get a good view of those sleek black tiles!

Hopefully find an hour or two in the evenings once kids are in bed to start taking off packaging and dismantling top of crate etc. over the next few nights. Builder going to pop by Friday afternoon/ Saturday morning to sure up/ check deck and help ramp it into place...

It's here! Although, as always- life is never simple; despite telling them I wouldn't be home between 11am-12pm- they of course came at 11:30am! So I was juggling being at the vet; pouring rain; home-schooling two kids during our current Melbourne lock-down; all while a delivery driver idled outside my driveway with a 600kg crate. Nevertheless- part 1 is a success. A big box in my garage...

Yep- tomorrow's the day. Then just need to confirm with my builder when he's free to come around (he's going to have a quick look at the deck area, and come armed with a couple of apprentices, some plywood and a pallet jack to get it up the 2 steps onto the deck). Hopefully it won't spend too many days blocking the garage in the interim! Meanwhile- I've ordered everything I need to be up and running by this weekend- lump charcoal, smoking wood chunks, smoking pellets for the hot/cold smoker, heat proof gloves, gas torch for lighting charcoal, pizza peel, some Lodge cast iron, pink butcher paper, and some rubs and sauces. That way- it is game on straight away!

Yep- I understand that well enough as well- but I would have thought that the factory burn in takes care of the solvents (irrespective of ongoing smell for a few cooks), and the main thing you do when you burn in at home is remove moisture from the refractory cement; hence Dennis' newer practice of plastic wrapping. But this potential of moisture to enter the material doesn't stop after the first few cooks (as we see on the forum in numerous examples of cracks and heavy lids etc). Hence my question- if you live in a humid area, and only do high temp cooks every so often- then presumably you are 'burning in' many times again in the future.

I have a general question. The burn-in process is well understood given all the explanations and informative posts. What I don't really understand is why you need to do it at all- given the likelihood that small cracks may develop over the years for various reasons (as we can see from multiple posts about repair tips/ lids getting heavy etc), isn't 'burn-in' then a constantly evolving process? In other words, over the years small amounts of venting may occur from time to time if the cement absorbs some humidity etc... so what is the point of doing an initial burn-in? I understand that the development of soot on the inside will provide some protection from moisture absorption, but presume that process will also develop with regular cooking temps as well?

This is exactly what I've been wondering, with the KK only days away. I guess the only painful/ messy bit is deciding which way to set up the splitter, as grates pop in and out with minimal fuss... So, right hand coals with more natural fit of the half grate for indirect ( vsmore arm over coals as I'm right handed), vs left hand coals and Tekobo's reversed half grate....hmmmm.

Meanwhile- I've got a 20min APA on, 100% homegrown cascade....

Looking very nice

With 40L on tap at home, adult beverages are never a problem!

Ship docked May 31st- being delivered to my place this Tuesday! Time to buy some charcoal...

Congrats- looks awesome. Your photos are building my excitement for my delivery in the next 1-2 weeks!

Not far now....

Thanks for all the tips- that rotisserie motor looks like a good option (unless I decide to add Dennis' heavy duty version to the order). Frans, I may well give you a call closer to delivery to get your tips about any good products /ingredients you've sourced. available locally. Almost out of beer- so it is time to plan the next recipe for sure!

Yes- not that long ago- more like 2007!

Sounds dangerous indeed- and a hole that the likes of me will easily fall down.

Small world- many years ago I worked at the Austin for 6 months as well! Thanks for the tip about the Roti motor- perhaps worth reaching out to Dennis... a plug change is no big deal as you say.

Thanks for the welcome and the helpful tips thus far. Regarding the brewery questions- I set things up initially in 2008 with these brewing vessels/ stainless bench etc etc, and didn't spend a single dollar on brewing equipment for 13years; so it owes me nothing as of about 5 years ago (based on very conservative estimates, and not counting my time of course!) The upgrade consisted of changing the kettle to electric, adding a RIMS tube, electric control panel for better control of mash temps and repeatability (sourced from Grounded brewing in Tennessee), adding a whirlpool fitting to my kettle, changing over all hoses and converting all fittings to tri-clover, and switching out my old stainless conical in a fridge solution to a SS Brewtech Unitank with temp control for better fermentation control. Love the HopRocket which I use as a hop-back on brew days- and a couple of times as a hop randall for times where I've had lots of people over. So big changes- and now in terms of finances I am only at break even again! Still- all in all not any different to a KK investment. Can't wait to have a BBQ game to match my beer game!

Hi All, Thought it was time to introduce myself. I've been reading the forum over recent weeks having come to the decision to order a KK over recent months. The COVID lockdown last year led to the upgrade and reinvigoration of numerous hobbies, and I had set myself the goal of upping the cooking game in 2021. Our 17yr old gas grill is on its last legs, and I had already decided to go for a proper charcoal BBQ to replace it- a mate at work uses a KJ which he raves about, and then further research led me to the KK website and the new obsession. My habit is usually to do things properly the first time and not have to do them again- and it seems fairly clear that in terms of kamado cooking the KK is clearly the best way to go. We are a 4 person household with young kids, and tend to grill on our gasser at least once a week, but also love to make pizzas at home. With interstate family who often stay with us when they visit, the idea to cook for larger groups easily by preparing a spectacular slow cooked piece of meat appeals- not surprisingly my attempt to slow cook a brisket on a gas grill with a hood didn't go so well! Like many on this forum, I am also a keen home brewer for the last 15 years or so, and updated my brewery during the 2020 lockdown (photos below for those interested)- so in 2021 it's BBQ time. After corresponding and chatting with Dennis I've ordered a 32"BB in matt black tile (in terms of style the wife prefers minimalist- not that that is easy for a KK)- side tables, roti spit, KK cold smoker, baking stone, basket splitter and grill grabbers have also been ordered. Should arrive in 2 months or so. Being imported to Australia charcoal and wood are not options (strict customs here)- so will look for a good local source. Dennis has set me up with a customs agent here in Melbourne, so all of that is already pretty clear. I'd be keen to hear of any tips and tricks from Australian owners regarding delivery and any difficulties you had- hoping it gets delivered on a pallet jack and I can convince them to do more than just dump it in the driveway! Have a garage door in the back of our garage which opens into the backyard- so am hoping I can convince them to run it through; and there are two small steps then into the backyard area (not sure how high those things can be jacked)? No doubt there will be lots of questions along the way. An initial question I have is how you would usually set-up at 32" with a basket-splitter and the half main grate. Let's say I use a half basket set-up; then I have a direct side and an indirect side; but then on which side does the half main grate go for most common day to day use (ie two indirect levels and a direct lower level vs two direct levels and an indirect lower level?). Specifically for Australian owners- would appreciate your recommendations on the following to source locally before the KK arrives: - good sources for hardwood lump charcoal and smoking woods - locally available gas torch or similar for lighting (Bernzomatic JT850 I've seen mentioned)? - Roti motor for 240v and Australian plug - smaller items: heat proof gloves/ baking steel/ any other small essentials Look forward to posting photos when it arrives- and learning lots. It seems a great forum. Remi