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I also loved riding ATVs along the Pacific side. Great trails and very scenic. Just be careful, it is the #1 cause of injury in Cabo. If you fish, you can take your catch to a lot of different restaurants and they will clean it and prepare it multiple ways for you. They give you all of your sides, etc. for one price, usually $25-$30 per head. Our favorite place to do that is Ponchos. My favorite restaurant is Mi Casa. The lobster burrito at Cabo Wabo is out of this world. Head to 'The Office' for beach drinks. If you are out late night partying, this place is open 24 hours and is great post party food, and cheap! http://www.tripadvisor.com/Restaurant_Review-g152515-d3599784-Reviews-Taqueria_EL_Paisa-Cabo_San_Lucas_Los_Cabos_Baja_California.html Errrr, I'm starting to regret this Koh Samui decision!!!!

They do not ship to Singapore, but I think a freight forwarder that I use would take delivery and then send it to you. Email me if you want the details. I use this place for consolidating / repacking retail purchases in the USA that are much cheaper vs. Singapore. Just did all my Christmas shopping online and used them to consolidate and ship. Rates are not too bad and they use DHL so stuff comes quickly and reliably. I should have given you a couple of chunks to try when you did your viewing, sorry, didn't think of it.

Good luck, post pics.

I've been to that place in Cabo, very good. Got engaged in Cabo, celebrated my 30th in Cabo, and my in-laws own 12 weeks of timeshare there that doesn't all get used. When we lived in the USA, we went down there a couple of times a year, and I really miss it. I love to fish (and golf) and it is hands down the best fishing I've ever experienced. My wife and I have probably reeled in 50ish Marlin (always catch and release) and countless Dorado (that we always kept a couple of for fresh Ceviche and to take to a restaurant in town that would prepare it 8 ways for $30). Almost planned a trip there for March 2016 to celebrate my 40th birthday but we've decided on Koh Samui instead as it is a lot easier to travel there with a 2 and 4 year old from Singapore. Ah, thanks for taking me back to Cabo for a minute!!!

Be careful with the thinking that you 'overstuffed' your lump basket. Unless you really packed it in there tight by hand, you can't really over pack it. In fact, you should always start with a full basket so that your airflow is more consistent from start to finish. I don't have access to very good lump here in Singapore. For low and slow, I used KK Coco extruded, adding in chunks of smoke wood depending on cook. For high temp, I use a mangrove charcoal used by Japanese BBQ restaurants. But I did use lump when I lived in the USA and can't ever recall having used too much lump. If you have lump left after your cook, just shut it down and reuse the leftovers next time (just gently shake the basket and get rid of the really small stuff and ash that may block airflow in the next cook). I recently forgot to shut down a low and slow cook and she was still burning 36 hours later. I was upset with myself for wasting the Coco Char.

Home run Mac. Oh wait, you're in Canada... HAT TRICK MacKenzie!

Revisiting a thread I started a long time ago... Once again being forced to provide gift ideas to my wife, parents and in-laws... Carving Board: http://www.amazon.com/CHUBBCO-W420-RP-C-Trencher-1-75-Inch-Monogrammed/dp/B00ED0IKVO/ref=sr_1_28?ie=UTF8&qid=1449970109&sr=8-28&keywords=chubbco Carving Set: http://www.amazon.com/Shun-TDMS0200-Premier-2-Piece-Carving/dp/B00AJE8P4U/ref=sr_1_12?ie=UTF8&qid=1449970239&sr=8-12&keywords=carving+set Seasoning Sampler Packs: http://dizzypigbbq.com/sampler-packs/ The new ANOVA: http://anovaculinary.com/anova-precision-cooker/?gclid=COn08LzY18kCFchffgod4x0G_g Blender (based on research, didn't think the vitamix was worth the price differential) http://www.amazon.com/Ninja-Ultima-Blender-Plus-BL830/dp/B00ESQ5DD6/ref=sr_1_1?ie=UTF8&qid=1448811368&sr=8-1&keywords=ninja+ultima Too many cookbooks to list here, but of note: http://www.amazon.com/The-Southerners-Cookbook-Recipes-Stories/dp/0062242415/ref=zg_bs_6_43 http://www.amazon.com/Mallmann-Fire-100-Recipes-Francis/dp/1579655378/ref=sr_1_11?s=books&ie=UTF8&qid=1449970669&sr=1-11 http://www.amazon.com/gp/product/158008737X/ref=s9_zwish_hd_bw_g14_i2?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-6&pf_rd_r=02GGPSK2C7Q7YNZ810G2&pf_rd_t=101&pf_rd_p=2128636222&pf_rd_i=4245 http://www.amazon.com/gp/product/0804186235/ref=s9_newrz_hd_bw_g14_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-4&pf_rd_r=02GGPSK2C7Q7YNZ810G2&pf_rd_t=101&pf_rd_p=2128636182&pf_rd_i=4245 Cookie

I've been here for 9 years, I am numb to the meat and alcohol prices. Actually, I'm numb to all of the prices as everything here is 10x more expensive. When I go back to the States, the first thing I do is go to a butcher and buy enough meat to feed all of my family and friends....the cost is like feeding six people in Singapore. Second stop is the mega wine / booze warehouse. For future reference, each person entering Singapore is allowed to bring in 5kg of meat, so long as it is from the USA, UK, or Australia. If you freeze a bunch and pack it tight in a cooler, it can make a 34 hour journey, no problem.

http://www.lazada.sg/catalog/?q=Gas+burner&search-button=

Updating this thread... I now have both a 23" and 21", both in Metallic Bronze, available for viewing in Singapore. I don't check PMs on this site every day, if you don't hear back from me in 48 hours, you can ask Dennis for my direct contact details.

Burnt Ends is one of my favorite places... There is a new Q place in Robertson Quay that I have heard good things about... http://sg.asia-city.com/restaurants/singapore-restaurant-reviews/decker-barbecue

I still have a #7 POSK in storage in the USA....missing 25% of its tiles. I have a plan to some day retrieve it in the middle of winter, seal the dampers, fill it with water, let it freeze, then hit it with my .50 Dessert Eagle.

Tony is right, PVW is pretty much impossible to get, even in the USA - even in the state where it is produced. My wife coordinated a stateside 'mission impossible' from Singapore and scored me a bottle at retail (expensive, but not the crazy secondary market price). She tried again last year for Christmas but no such luck. I'm halfway through the bottle, I told her when we got to 25% remaining, only then would we declare a state of emergency. Honestly, it is very good, but it isn't USD $1,500 good which is what it would cost you in the secondary market right now.

Couldn't agree more, same device and method I use and I get complaints from my wife that the knives are too sharp.

When you came to view the KKs, you should have told me you were a bourbon man. You'd have gotten something different than a beer. Originally from Kentucky, I have about 15 different labels on hand...most notably Pappy Van Winkle -- which only comes out on Father's day and my birthday.

Very jealous MacKenzie, that looks fantastic, and I'm sure it tastes better than it looks. Ambient temp on the equator makes it pretty difficult.

Check this out: http://www.seriouseats.com/2015/06/baking-steel-griddle-has-arrived.html

Did anyone see the recent article about Franklin's BBQ banning people for selling their services to stand in line at the place? College kids were raking it in for business people that wanted to lunch there, etc.... I think the big problem was that it wasn't a 1 for 1 placeholder. A kid would stand in line and 6 businessmen would show up for lunch. Must suck to be the most popular brisket man on the planet!

If I ever move to a place where my cookers can be ground level (vs rooftop where stairs must be traversed), I order the 32" the day we sign the papers. This cook is a dream of mine, nice job kjs.

Yeah, the cast iron would char the entire surface, where obviously the grates just char where they touch. You can also search the forum for the reverse sear method and finish with a propane torch. I like the reverse sear.

I haven't really found a need to get the KK up over 600F - dome temp. The pit temp at 600F Dome is plenty hot for searing and leaving killer grill marks. 550F Dome is my preferred pizza temp...any hotter and the top cooks faster than the bottom, at least that has been my experience. Make sure you follow the instructions that come with your KK on how to do the high temp break-in / venting. Once you do that, you are free to experiment with higher temps, but my personal advice would be to gradually work your way up and test out your recipes at different temps. I see no need to bury the needle. The grill marks will speak for themselves.

Nice Job!

Just everyone please remember the efficiency of the KK. I've found warm coals 36-48 hours after a low and slow where I forgot to shut her down. How did I know? Because I use the bare hand brush with leftover plastic grocery bag method.

Just everyone please remember the efficiency of the KK. I've found warm coals 36-48 hours after a low and slow where I forgot to shut her down. How did I know? Because I use the bare hand brush with leftover plastic grocery bag method.

I use the main grate, direct, at 400F. At that temp 5 minutes per inch of diameter at the thickest part of the fish yields perfect results. See post I did awhile back on a whole Tasmanian Salmon. One of my favorite cooks.