JohanD

I liked them using thousands of dollars worth of BBQ and then using briquettes. Maybe some type of sponsorship deal?

Nice, I like your matching fountain!

Sorry for digging up an older thread, but I really enjoyed your pictures! Nice KK!

I found some decent pictures here of another forum members KK. http://www.komodokamado.com/forum/viewtopic.php?t=1479 Thanks for the interior pics! (From Drunk_J) Very awesome!

I have seen pictures of the gas burner accessory, but not many pictures of it mounted inside the KK. Mostly just the burner running outside the KK. Any good pictures of the KK running off gas?

The video and picture links are not showing up correctly on the first page, can you update these?

Thanks for the pictures!

I am looking forward to your review!

Any pictures of some seriously seared steaks on the 3/8" grill?

The KK with the gas option, does the burner ever get in the way if you only use it to light the charcoal? If I can find coal that does not significantly flavor the meat my wife would probably go for it. I wouldn't mind waiting until it heated up a little, if that helps. I have read some of the reviews of the different charcoal types. Does anyone have a personal recommendation for a "flavorless" lump? I do not have a ceramic style grill right now but I can test it out on my 50 gallon drum bbq.

Hello. I am currently researching grills for my back yard. Originally I was thinking on getting a SS gas grill like a lynx or weber. What got me looking into the Kamado style grills was the increased versatility. Personally I love cooking with charcoal. My wife does not like smoke/charcoal flavor. Does high quality lump have that same smoke/charcoal flavor as your standard supermarket briquettes? Anyhow, to my question I was wondering how the gas operation on the KK rates. Is it possible to grill steaks and cook pizza well using only the gas? I have read a lot of people use the gas only to light the charcoal or sometimes even remove the gas burner.