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i see, your concern is because our tel tru is extremely long-stemmed. i was thinking of the stem diameter. i dunno, someone needs to spend the $$$ and report back to us..

You will likely have to do some experimenting to get things dialed in, which should be a pleasurable task in itself. I started out with a round cordierite stone (not the KK stone), aiming for 700°F, which was what worked on my previous rig. 700° was too hot, so I went to 600°F. The tops were burning before the bottom crust was done, so I switched to a 1/4" steel. The bottoms burned before the tops were done. Then I tried with the stone on top of the steel-success! 600° for about 5 minutes. I don't even have to turn them. I have a 21"KK, so YMMV. There are lots of more experienced experts here who will have more tips, and there is for sure more than one path to pizza nirvana.

What is not clear to me is how far the sensor would reach into the KK. Chris was surprised by the thickness I measured on mine. I wouldn't think having it just barely peeking through the hole would be ideal.

I am new to the "club". Have had my 32BB for about a year. When making pizzas on the top rack with the KK pizza stone what dome temp can I expect? How about surface temp of the stone? Any other tips/tricks other than full basket of high quality lump and open vents? Thank you in advance. My wife says I have an unhealthy obsession with this thing - although she does love the food!

some info from reddit

Looks great !!!!!

It is not clear to me if the GGG temperature sensor probe is long enough to work with a KK. Chris indicated that they would be posting dimensional drawings a while ago, but it hasn't happened.

As far as I know @alimac23 has a 32.

Great looking cooks all. Late to the party but I have to say that that porchetta looks mighty good @remi! As for you @C6Bill - what lady friend wouldn't be happy with a partner who cooks her a whole turkey AND bakes the bread for her turkey sandwich?!

This setup replaces the dome thermometer (magnetic and removeable), the blower fan (now rechargeable and wireless), and wireless probes (900F limit). If getting the bundle, an extra thermometer, and port adapter, you're looking at a wireless setup in excess of over $600 USD. https://combustion.inc/pages/giant-grill-gauge

Is that a BB32? Or larger?

Big Ole Hunka Meat! Nicely done!

First time doing this big piece of meat! Turned out great ! Very Beefy and rich

What fun.

Another great fish meal on the Kamado. I live in the Rochester. my area and we went out on a friends boat last night in Lake Ontario , had some great conversations and caught some steelhead and salmon. Today I cooked a steelhead filet that I brushed with olive oil, sprinkled with sea salt and fresh ground pepper, as well as B T Leigh’s Something for Spring Asian rub on cast iron at 400°. My wife made lemon artichoke pasta as a side. Both were wonderful. Sent from my iPad using Tapatalk

@remi that might be the best looking porchetta i have seen !!!!!

Great looking chicken Steve !!!!

Great results tonight on the upper rack. BBQ with a vinegar binder and two rubs on the left, and Cornell Chicken on the left at 400°. Both turned out great with nice crispy skin. Sent from my iPad using Tapatalk

It really does. Stunningly beautiful in any setting. Sent from my iPad using Tapatalk

I'm just joking around Looks very nice! A KK looks good in any location.

It looks good Steve 👍

@remithat porchetta looks perfect! I'm envious, as I've never had one come out looking nearly that nice!

I have many straight up pics of it. I just thought it looked great among the blooming flowers. It’s a beautiful addition to my patio setting. Sent from my iPad using Tapatalk

That's the best pic you could do? Looks like you are trying to hide the KK.