Chief

Sounds good, I’ll have to try using that next time.

Made 3 of these personal size pies last night, tasted delicious. White pizza with fried eggplant and a honey drizzle. Never thought about honey on pizza before, but it works!

Ducks have a lot of fat in them and the goal is to get a crispy skin when it’s roasted. To achieve that, there is a lot of prep in seasoning and drying out the skin. Blowing it up separates the skin from the fat and hanging it during prep and cooking helps drain much of the fat away.

It was the duck’s last request….. 

Cool idea!

No, I didn't, next time. When I was reading up on it, I was thought that was only for Peking duck. Definitely use a compressor instead

First attempt at Roast Duck. A lot of prep but very flavorful. I'll be making this again

@David Chang Have you tried making a roast duck yet? Hopefully you can share your experience. I received my duck hanger and am getting everything ready to make some Chinese style roast duck very soon. When I first saw it, I had the same concerns as you did. It looks like the duck will hang very low, just above the coals and the hooks are too close together. My other concern is the coals flaring up from the grease since it's so close - I'm worried the bottoms will get burnt before they're done.

C6Bill, it’s nice to have neighbors that look out for you. Hope you’re feeling better. 

I’ve been using an electric starter for years. Works well, no issues.

Thanks Bill. This took about 7 hours including prep time. My whole day revolved around this one meal!

Cooked these up yesterday. Dry rubbed with store bought maple bacon rub. In for 3 hours at 250, then wrapped in foil with butter, brown sugar, honey and agave for another 2 hrs. Out of the foil, then brushed on some BBQ sauce and back on the grill for another 15 minutes.

@BowtieBill Thanks!

Much appreciated, thanks for letting me know. 

That does look good!

Aw geez, I hate meal pics! Every time my kids eat something they’re taking pictures and posting it somewhere 

@MacKenzie it’s all good, having a good time getting to know everyone 

I should’ve ordered half tile, half pebble. That cooks the best 😉

Thanks @tekobo and @tony b, arm wasn’t broken thankfully but banged it up pretty good. A few more days hopefully and I’ll be all good 🤞. Definitely looking forward to a great summer and years of enjoyment with my KK. Although, @tekobo the neighbors have politely asked that I keep my clothes on!

Went from Hong Kong to Macau several years ago. There was no bridge then, we took one of those ferries with the inflatable pontoons. Storm was coming in, water got pretty rough 🤢

Hello all! Steve from Long Island here. My 32 just came in yesterday and it’s beautiful!

I’ve had a K7 since 1997, it’s served me well all these years. No complaints but it was definitely time for an upgrade. And man, this KK32 is over the top! Fit, finish, attention to detail and customer service are all amazing.

Looking forward to many years of enjoyment and delicious meals on my new grill.

Thank you Dennis for putting out such an awesome product!

Thanks for the tips. We were finally able to get the lid on last night, took 5 of us to get it lifted onto the base.

I spoke to Dennis yesterday, they were shipping them in 2 pieces for a while, shipping costs went crazy after covid. But they are now back to shipping them assembled.

Newbie question here- it seems the general consensus is not to use the heat deflectors. Can they be used as a pizza stone or is it a different material? Thanks 

So glad to be a member of the “KK” family now. Looking forward to many delicious meals 

That’s a very good idea, thanks. I was looking up hoist rentals when some neighbors came by and helped me out. Took 5 people to lift it and get it in place. Guess I owe them all a nice BBQ meal! Hope my arm heals tho, it’s really hurting.