Tyrus

I've always used wood chunks or tiny splits stacked inside the MSR, all thats left is charcoal pieces, have never used any screen and it's never clogged. Maybe with pellets because they have little continuity and once consumed only ash remains. Good luck

Whatever floats your boat David...light years ahead of those perforated cylinders that they place in pellet and gas grills. It checks the boxes, so is it reusable and how does the gasket hold up? What's up with the empty side? Longevity looks to be a concern, would it remain dimensional stable under heat and retain it's shape under a number of cooks?

Hate to be a pest Tekebo but I have to warn you about the leaves. Around here were allowed each year to burn outdoors before April 1st any accumulation of twigs and branches that have come down during the fall and winter season. You have to call into the fire dept for permission if you choose to burn, keep in mind there are rules. One of them is that leaves are prohibited, the smoke instant, thick, acrid and makes a quick flying ash that is dangerous and they fill the neighborhood with a thick smoke. I don't think any leafy parts would do you well and could spoil a well layed out cook. Now I know nothing of olive leaves and what bouquet they may in part, however those chips look good for the pot.

Have you a chop saw/miter saw? Slice the pieces to 1/2 in and keep them dry and allow air to flow around them. You'll be using them this summer,

Light and delicate is what I hear. Could be a smoke pot experiment? It's the tree that keeps on giving, why not smoke it..in the KK that is or maybe those leaves hmmmm

First I must compliment Jeff for the great pics and display for what his grill is capable of...good show and that's an understatement. On the flip side though I use mine for much smaller cooks or I'll have the Kamado helping me with another entree'. When I first started out looking I had in mind something smaller, versatile and capable of doing it all. I use wood, lump coal and briquettes depending on what I'm preparing, but generally I'm tossing in wood over the top in moderate amounts because my roof line is close & made of a polycarbonate overlap. I only use on most occasions one or two grate sections or a small fire centered below when using the roto, on some occasions I've used both...however nothing like Jeff is doing although if he'd let me borrow it for a weekend I know I'd love it too. So here are a couple of pics, they're self explanatory but show the roto and coal bed grate on mine, sorry I should have done so beforehand. So, they all acomplish the task, they get you to the finish line, just in different ways.

Pull up a chair Dennis, this could take a while lol. You know there are multiple Santa Maria's out there, each having something to draw you in..be it styling, size, design, options, budget, stainless vs steel, gauge of steel, mechanics, interpretation of quality, reputation or reviews, shipping, firebrick or not, weight, portability, and the list goes on. The main concern is, in the end it's what your happy with regardless of the confusion, there are so many factors to consider depending on your wants and desire. The pit I bought was called the Hooray Grill, it's manufactured here in the USA in Kansas, I'm not going to lie...it was expensive compared to the other manufactures. I liked something in each one but settled on a 36 inch/3 rack Hooray because I was first intrigued with the mechanics of how to lower and raise the cooking grates and simply how it locks in when you stop. Next was the rotisserie, it was 5/8" or 3/4" thick 304 SS with massive SS spits and it could hold and turn 80 lbs with the One grill motor. There's a little work involved when cleaning, nothing hard but involves lifting out the bottom coal grate by attaching forks and then raising it with the crank mechanism. At first unusual, a bit daunting but in the end once past the apprehension your safe to vac out. I also purchased the 3 ft grill because it fits my need, the Goldilocks syndrome so to speak. Would I change anything? Good question, like David mentioned earlier in a post concerning the dreaded rust and it's demise, well I'd consider SS...however it's wicked expensive, yah, sticker shock. This is how I look at it, if you do what you can to minimize this and in the end you get years of enjoyment from it then it's worth the investment. Besides, have you ever been outside on a sunny day near a SS grill, hell if your not wearing sunglasses the reflection going to blind you and then having those glasses on you can't see what your cooking. Toss a coin, I'd say. I'm thinking that ol'bbq bug bit your ear and whispered sweet nothings into it mentioning how much you need it and how well it's going to look parked in the backyard. He's right, you will love it, pull up a high chair, light that stogie, crack that beer and watch the rotisserie go round and round. Now look at you, living down there in Port St Lucie Fl and the other Dennis in Bali so warm and comfortable ....I envy you both, so if you see where I'm leaning, you my friend have all year to perfect your technique . Others here have there own, I hope they weigh in and provide their nickels worth. Let us know which way the wind is going to blow.

Charcoal is illusive, finding a store brand with the idea it's going to be a reliable source might be hard to match up to all your expectations in the KK. A fresh open bag vs one open and sitting to the humid air is a concern, but another of a better quality may give you better results. Also, positioning...taking the time to orient your coals so they catch from one to the other is sometime over looked for just a quick dump in the hopper. It's best to distribute medium size pieces to large for long cooks and adjust because your airflow is on your side.

Do you have any Poupon? Miss those commercials, nice sandwich...I know the feeling!

Everyone is chasing something Mr Natural, it's an itch that comes around every once in a while and you have to act on it. I have the 23KK myself and if I were to do it again I would prefer the 32 because of the true two zone cooking as your leaning towards, it's the better choice for checking all the boxes. Actually I have two other Kamado's, a Weber Summit and a Goldens Cast Iron...both eliminate the two zone issue, have a trailered Lang offset, a Santa Maria and a Gateway drum. I like choices and tinkering around for a challenge. The KK is a quality piece, it's easy to maintain, set it and forget it, built like a tank and pleasing to the eyes. If you pull the trigger it'll be all you need and it will be there for years on end, however it's not going to do a whole hog so I'd hold on to that pig roaster. You know there's nothing wrong with having one of everything when it comes to BBQ, variety is the spice of life. Keep us posted, so many colors and choice of tiles....................

Poochie, your a sad soul... but I would have been sitting close by while you left.

Tucker, on the flip side as an alternative there is Feronite for a primer. Rust is a troubling slow process, it eats away at your prized possessions while at the same time working on your patience. You'll never stop it completely, but only slow it's progression. Tell me about it, you do what you can...here on American roads salt is used to melt ice and snow, recently I just applied Waxoyl to the undercarriage of my truck hoping in the long run I lengthened it's life. On the other hand you could paint it rusty brown, it'll all blend in.

That's true David, they are a chore to maintain at times, however if you own any cast iron and are on top of things the maintenance isn't too difficult. This particular model I haven't seen featured as a selling point yet, the model I have (same size 20.5 in) is powder coated and about a year old now, this is a new anomaly. With any cooker your going to have your pros and cons, I can do things on here in specific terms that I can't do on the KK and vice versa or better said, "prefer to do"'. I like it, the firebed is up high, I can change the 3 sets of stackable cast iron grates for different height, it has a cast deflector/griddle and a basket splitter and offers nice grill marks. It's a beast, heavy like most KK's, but once you find a place for it, it generally resides there like all do. It's a good functional indirect cooker and ready to go quickly. The build,,composition, and structure is unique and lends itself to alternatives for ideas in preparation ideal for some cooks, you don't have to pamper it, your not going to knock it over and certainly not over fire it. I've given away my other Kamado's, somewhat reluctantly for space but this one's a keeper. Just be aware it's not a KK, it's not forgiving, meaning the kids should be on the other side of the yard because the outside gets hot as the thermometer reads. Lastly, the fire box is massive, you'll need a come along in order to get it out so ash has to be removed from the lower vent.

Thank you, I just needed a gentle push like that to get over the wall and see what's on the other side, it all makes sense to me now. We took down 15 large trees in our yard this past year because the garden wasn't receiveing enough light, I envy your spot. In my area when I'm driving back from the grocer there's a sign posted along the road beside a large cranberry bog welcoming/inviting those for community gardening, however I'm not at all famiiar with lot sizes or if a waiting list in force. The town is called Halifax, pretty sure there must be a village or town about in merry old England sprouting the same name. Well, since the trees are gone a bit of expansion is due, and like you I will endeavor once the sun is more comprimising to venture out with my spade and create another spot. Funny thinking about rhubarb, I remember quite vividly my first taste of it, my grandmother handed me a stalk from her garden when I was 4ish and said try this, quite the surprise, I'm not sure if I spit it out or was to afraid, anyhow it was a crossroad you never forget. No watering ay, you lucky girl, no matter the spicket and hose for moi are always within reach. May the soil rise to meet you may the wind be gentle where you plant may the sun be warm and plenty to your crops and the rain fall softly upon your fields and until we speak again, may GOD hold your rhubarb in the hollow of his hand.

Well, if your mudlarking the area it's encouraging to adventure, however Tekebo if your going to sell me on a piece of land along a salt water marsh for a garden, there has to be more. I'm not holding out on yah, but garden ventures are usually doorstep. Last time I looked veggies weren't growing in salt water, I might be wrong, haven't tried it, so it'll pass for now. For all I know it could be fresh water, but I had to say it just the same. Either way, I'm sure you could grow whatever you wanted in a desert with good results too, unfortunately one pic just won't do.