MacKenzie Posted September 28, 2018 Report Share Posted September 28, 2018 Finally have my table finished. This is not meant to be sitting around although if you had stools you could sit around and cook. A good inch all way round, enough for fire protections and I can get my hand in to control the vents. If I find the wood is darkening I can put in some metal liners. Steak is on. Should have had a bigger fire though. If I find the shelf is getting burned from sparks I can have a piece of stainless steel cut to fit over it. Cooked a spaghetti squash and had planned on an air fryer baked potato but after an hour at 400F it was not cooked and the rest of dinner was ready.:( Drizzled maple syrup over the squash. Coals removed and Konro is cool so on goes the top to keep things dry. 5 Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 28, 2018 Report Share Posted September 28, 2018 Really nice looking table. Does the top go on with the Konro still in the table? It takes a few cooks to figure out how much charcoal for the different cooks you do. Learning that is part of the fun to me. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 28, 2018 Author Report Share Posted September 28, 2018 (edited) Thanks, CK, yes, I just lift the top off and set it on another rolling stand I have and that gives me another space to put things. The Konro stays inside the table the entire time. I can lift it out if I want to clean the cavity. I will take another pix when it's daylight. This top just lifts off if I want to get the Konro out or to check on things. Edited September 28, 2018 by MacKenzie 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 29, 2018 Author Report Share Posted September 29, 2018 Here are some shots showing the inside and the inside top. There is a ceramic tile in the bottom under the Konro. This top is very light and the outside top is not too bad either most of the wood is cedar. The outside top cover is waterproof as there is plywood under the cedar boards. The cedar is glued and screwed to the plywood. 3 Quote Link to comment Share on other sites More sharing options...
BIGSHEP Posted September 29, 2018 Report Share Posted September 29, 2018 Nice looking table. The food looked great too. 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted September 29, 2018 Report Share Posted September 29, 2018 You have the nicest tables. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 29, 2018 Report Share Posted September 29, 2018 Very nice table, MacKenzie! 1 Quote Link to comment Share on other sites More sharing options...
todc1963 Posted September 29, 2018 Report Share Posted September 29, 2018 The table looks great MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 29, 2018 Author Report Share Posted September 29, 2018 Need to practice on this grill so thought I'd try some Persian Beef Koobideh Kebabs. Halved the recipe and forgot to half the egg so the meat was a little too moist and when that happens the fire gods will reach up and grab whatever they can get. I lost one to the fire. Plated. 3 Quote Link to comment Share on other sites More sharing options...
tekobo Posted September 30, 2018 Report Share Posted September 30, 2018 11 hours ago, MacKenzie said: Halved the recipe and forgot to half the egg so the meat was a little too moist and when that happens the fire gods will reach up and grab whatever they can get. I lost one to the fire. You mustn't forget to feed the gods. They get angry otherwise! Great looking table. I am so jealous that you've already got your grill. Latest prediction I have received is for November delivery at the earliest. Wondering if @amusedtodeath and @Pequod will get theirs in time for Christmas. Is that foil that you have lined your grill with in the picture below? If so, why have you done that? 22 hours ago, MacKenzie said: Here are some shots showing the inside and the inside top. There is a ceramic tile in the bottom under the Konro. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted September 30, 2018 Report Share Posted September 30, 2018 Nice job on the table! The konro looks interesting. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 30, 2018 Author Report Share Posted September 30, 2018 Yes, that is a sheet of foil that I folder over and over to get some strength and it is just to calm the fire down after cooking. Trying to keep the oxygen out, it works better than I thought it would. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 30, 2018 Report Share Posted September 30, 2018 Great looking Kebabs. Last night I made some Tsukune Kebabs that were definitely too moist. The fire Gods were trying to grab them off the skewers and I had to break out a screen. I hate using the screens but didn't want to give up my dinner to the fire Gods. 1 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 30, 2018 Author Report Share Posted September 30, 2018 I still have some of the meat mix left so I'm planning a do-over. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted September 30, 2018 Report Share Posted September 30, 2018 20 hours ago, MacKenzie said: Need to practice on this grill so thought I'd try some Persian Beef Koobideh Kebabs. Halved the recipe and forgot to half the egg so the meat was a little too moist and when that happens the fire gods will reach up and grab whatever they can get. I lost one to the fire. Plated. There are many names for the Middle Eastern meat. We usually have Lula, which is Armenian. It's all good and tasty. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 30, 2018 Author Report Share Posted September 30, 2018 Finished off the meat I had made for yesterday, still too moist even though I used some paper towel to try and dry up some of the moisture. 3 Quote Link to comment Share on other sites More sharing options...
EGGARY Posted September 30, 2018 Report Share Posted September 30, 2018 MacKenzie, You could work for American Test Kitchen. Your presentations of your cooks are that good. Thanks for the inspirations. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 30, 2018 Author Report Share Posted September 30, 2018 Thanks, EGGARY. I'll see that you get the first cheque. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 30, 2018 Report Share Posted September 30, 2018 Next time, add a bit of bread crumbs to help with the moisture. Won't affect the flavor much (provided you don't get carried away with them) and will add some more texture. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 1, 2018 Author Report Share Posted October 1, 2018 Thanks, Tony. Quote Link to comment Share on other sites More sharing options...
