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Using the full cover during the humid summer months doesn't work all that well. With the full cover on in the summer even with both vents left wide open the inside get moldy pretty quick.

I’d say you got good service from that guy. If you do decide on a new one, between the advancements of grout materials, and getting it covered full time, my guess is that it’ll be your last one. I have one from 2012, not exposed to the elements, that still looks as good as my new one. Sent from my iPad using Tapatalk

I hear you loud and clear, but removing the lid on the 23 as I did mine lowered the center of gravity and made it possible for the long distance and up the ramp to the deck where it's sat since 2017. In fact it was so easy for two I'd repeat it the same way today even though as you I'm getting older and question moves as these when I didn't before.

It lives out on the patio but every winter I rolled it under the deck and covered it. It would get uncovered for cooks like ribs on New Years Eve or leg of lamb on Christmas or a full brisket just because but it would get covered again the next day. I live in the Chicago area and we have some pretty good swings in weather from hot humid summers to a few weeks of frigid cold in the winters.

So, did yours live outside, uncovered? Sent from my iPad using Tapatalk

I can afford it but it is a costly endeavor for the years I got out of it. While it was limping the past few years I supplemented it with a PK original and PK360 and only use the KK for long cooks having moved the rest of my charcoal cooking to the PKs. I am also not as young as I was in 2007 and the thought of getting a 500lb grill into my remote and hilly backyard isn't all that appealing. I will pull out and dust off the original clay kamado I have for my next cook and see where it goes from there. My guess is I will get another modern kamado at some point but right now I am still mourning an old friend and teacher. 😒

Wrapping in tape, your KK was on life support so to speak. Reminds me of getting that last drop from a lemon, you squeeze and squeeze beacause you know there's another drop still inside. Appears you have no chickens left in the coop, are you in the market? Dennis could put that missing smile back on your face then you could be sitting high in the saddle again all the way to the finish line.

I bought the second one for my brother. His stays in the garage and he just rolls it out for cooks so it is still in good shape.

How’s the other one doing? Sent from my iPad using Tapatalk

I bought a pair of KK classics back in 2007 and this cloud blue gave up the ghost this weekend. The layers started separating and tiles started falling off back in 2019. In 2020 I wrapped it in aluminum HVAC tape to seal it up and got a few good cooks a year out of it until this weekend. I fired it up and went to open the top vent and chunks of the vent cap fell on the grate. The separation cracks are now prominent on the top edge of the cooker and on the bottom edge of the lid. I guess 12 good years and 5 marginal years was a pretty good run. It was fun while it lasted and I will miss it sitting on the patio. A bit of a sad fathers day as it was like one of my kids. Hug your kids and your KKs on this fathers day 😁.

Looking to see a 32 BB in the Pacific Northwest. Anybody have one that they would like to show off?

I'd eat that !!!

Beautiful chickens !!!

@Justin Mulwee I will put the Upper grate inverted down low over the coals when reverse searing a steak or roast. You can see it in my picture above. I've never needed to access the coals like I used to with the BGE or Primo XL.

Perfect👍👍

looks cool

Amazing, thanks Dennis. Well, now that there's both, I'm torn on which one to get. But your logic for revising the design and making it smaller makes sense, so I'll probably go with that. But I welcome other opinions as well, especially from people who use the half grate a lot. The one use case of the half grate that still makes sense to me is just leaving it installed with no lower grate, so I can do a decent sized indirect roast while having full access to the charcoal without moving the racks between cooks. Anyone do this?

Wanted something tonight with a little bite, riding on the side of light. 3 Skinny zucchinni, half an onion, one tomatoe all chunky diced, some parsley, chive, linquica, tiny potatoes split, a ting of thyme, a tab of butter, some "That's Incredible spice" (a mix of S&P, onion salt, and garlic etc) with Hot wing sauce, yes and stir. Used the perforated deflector shield down low and cooked up top to a nice tenderness uncovered, then topped with a Mexican cheese for 15-20 minutes @ around 310F. Had a nice zing, and would easily compliment as a veggie dish as a side. Leave out the linguica (portuguese sausage) add polish kielbasa or your local favorite. I used a creamy hot wing sauce, find your own proportions yet don't over do it on the HW sauce...it's an easy but tasty side once balanced. An idea to ponder. Bon appetit. Additionally, I did partially micro the potatoe to coincide with the veggies.

Salt, pepper, Butter, olive oil, garlic, lemon chicken

To quote Pink Floyd - "I think that I'll buy me a Lear Jet!" LOL

Post pix!

Hey there, it is soooo delicious. I bought some at our local salumeria in Padova and really wanted to work out how to make it. Turns out it was relatively easy, just needed a sous vide machine, a meat press, some patience and a meat slicer. I will post full details in the sous vide recipe section when I next make it from scratch. Yeah, it was a full on dessert night. The non-lactose intolerant folk had deliciously wobbly, slippery elderflower panna cotta, which was the original choice to go with the roasted strawberries.

too much money

We now have both available. You ask and you shall receive..

You had me at dessert ❤️