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You'll get no sympathy here on your shipping rates to Canada. We average one amazon shipment a month from the States to Singapore... Won't tell you what it costs, but $46 it is not. But think you have inspired me to load up on some rubs when we are home for a visit this summer. Let me know your favs.

Only 24 items to choose from... http://robbreport.com/slideshow/philanthropy/25-fathers-day-gifts-dad-actually-wants-slideshow/outdoor-cooking I'm thinking the hovercraft could be used to move me between my two KK's on the terrace and is probably the most practical.

I'd buy another KK to make sure that one isn't defective...

Great execution on that cook!

I don't think I could do it... These are my all-time favorite: http://www.amazon.com/gp/aw/d/B0007ZGUH0/ref=mp_s_a_1_fkmr0_2?qid=1434380283&sr=8-2-fkmr0π=AC_SX110_SY165_QL70&keywords=steve+raichlen+tongs

Nice!

Nice cook!

Was your basket full of fuel, and did you only light it in the center? I find starting this way gives me a more uniform airflow, it just takes a little longer to come up to a temp like 400F vs. lighting in several spots. I find when I light in several spots, some take, some don't. That can give you different results around the perimeter. That said, anything near the edges at 400F with a heat deflector in is going to cook in a hurry vs the stuff that is centered. Doesn't matter what you do.

Here is my 21 going up a set of stairs, then they had to make a turn and go up another set... I drank the case of bud before I watched them do this

Pretty appetizing looking appetizers! Great effort, hope that brings home a win for you.

Congrats! Finally had my first dual KK cook last week. Two different temps, two different smoking woods.....bliss. You're gonna love it.

That's good, I like it... May push me over the line on the decision!

Davey, does it have to be brisket for the wedding??? The nature of cooking brisket to 200F doesn't lend itself well to reheating. You can hold it, wrapped in towels in a cooler, for 4-5 hours and it will stay hot and serve very well. I don't think you are going to be happy with a re-heat option either (IMHO). Thanks for being honest about how it turned out. I've torched my share of cooks, have screwed up more pizzas than Dominos delivers during the Super Bowl, and lots of lessons learned the hard way. Makes us all better KKers. Good luck with whatever you decide.

I now have the same dilemma...added a second KK, thinking of renaming. Right now 'Hans and Franz,' is where I'm leaning, but still undecided.

Reef, I've sent you a PM here on the KK site...

PS, I'd pay good money to eat at the Bistro.

What is this comp you guys are referencing?

Thanks, and yes, Singapore is a foodie's paradise. If you ever make it back, let me know and I'll be happy to host you for a meal and show you some of the local restaurants. There are also some great markets for spices, etc.

Great lookin' fish and I share your love of Tony C's

This is how I am going to add a 6th BBQ to my lineup without my wife noticing. Will put it in the home office. https://m.youtube.com/watch?v=fZzT2InCKrE Love the use of the floor vent on top.

They look good!

Unfortunately (I mean ironically) , Caitlyn's step-daughter shares the same initials as our cookers... KK

That's cool...

Thanks all, they were pretty dee-lish.

Hit them with kosher salt and let rest in the fridge for about 4 hours, then hit them with some beef rub and put them on at 225F with some cherry wood (about 3.5 hours to 203F internal). If you are every feeling carnivorous or want to pretend you are a cave man/woman, this is the way to go...