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Well as a photographer I can appreciate that thought

tekobo Thanks for the welcome!! I currently have Tiles. Convincing my wife to get the pebble KK will be tough as she has been kind enough in the past year to allow me to purchase 3 new grills. A lonestargrillz 20x42" pellet grill, A 40'' true flame gas grill and my 32'' KK. So I may have to wait for a while!! Here is a picture of all 3. And yes I have a very Loving wife!! 39 years we are married!! I don't want to push my luck! lol

I can help you with that. I have had both pebble and tile KKs and I am tiles all the way. And if your wife asks why you need another KK (tiles of course) anyway? We have lots of material to help with that. Just tell us when to shoot! Welcome.

There was a photographer back in the 1970's who, when asked why he took a certain picture, replied "Because I wanted to see what it looked like as a photograph." Something like that.

A comforting meal after an anticipated wait, nice plate

A comforting meal after a long anticipated wait

Interesting @wrandyr . I have never heard of olive leaf tea. I just looked it up and it's definitely a thing. I will see what it tastes like.

@PVPAUL I have a 21" and when I do rotisserie cooks there's not much room for a drip pan. I take out the lower sear grate, put the heat deflector on the basket handles and put a cast iron skillet on top of that.

Put me down for team tile.. Sent from my iPhone using Tapatalk

I can get ZENFIYAH coco-char locally, but it's not cheap. I got burned by some under carbonized char one time and I had to cut the bark off a prime rib. I tasted like Diesel. So I just pay the $90/40 lbs. insurance and try not to think about it.

I still make it for my Indonesian customers.. I just can't sell it in the US with the current 19% tariff..

As far as the coco char goes its run it's course as Dennis is no longer making it. As it's too expensive for him to make and ship!!

Thanks NapDog!! I think I may try to seperate the lump by size depending on my cook. As low and slow needs larger lump and fast and hot could use smaller lump. But I guess we are all on the same road to mastering temps and fire management.

For remote monitoring of the dome temp, (low temp cooks only), I drill 2 holes in a wine cork. I push the cork onto the end of the dome probe, and a (thermoworks) probe goes in the other. I run the cable back and out of top vent. If you need any help, just send me a California Cab or Zin, and I will send you back the cork with holes in it.

Thanks 5698k for the advice on the setting the temperatures. Will definitely will try that setting for under 350. And also thank you to C6BILL, Mackenzie and Tony b for the well wishes .As far as which cooks better Squares or Pebbles I may have to tell my wife the forum has spoken and said I need to by a Pebble KK for a very important scientific experiment the forum is depending on me!!!!! I'll keep you posted!!

Ahh... we all remember delivery day. So happy for you. RE: Adjusting the intake and vent. Nothing to stress over, but the other component of air flow not to overlook is the fire basket. The lump in the photo above looks good. But as you get to the bottom of the bag the smaller pieces will pack tighter and restrict air flow just like the intake does. So if your settings seem to vary more than you expect, it could be that. For a low and slow cook with coco-char (which always leaves a lot of space for airflow), I have my intake open not much more than a quarter slot. With lump it seems to vary between 1 to 2 0'clock for me.

Welcome to the Obsession! Looks like you're off to a good start. Keep posting! I hear yah about the weather. Last night was my 1st cook of 2026. January was just brutal cold here. Finally getting above freezing.

C6Bill is just trying to make you feel better because he has tiles too, deep down he knows he should have gotten the pebbles.😁

Beautiful setup and cooks.

Beautiful grill, congratulations! For cooks under 350ish, ya really dont need to fiddle with the lower vent, just pick a hole and leave it. The top vent will control from there. For 225ish for instance, maybe 1/4 turn off closed. Small adjustments and patience is what works. You’ll soon learn what works for a given temp range. Sent from my iPad using Tapatalk

Congrats !!!!! And you got tiles, wise choice, everyone knows they cook way better than pebbles 😂

That’s a nice graph, but why lol

Here are the results of my first attempt at measuring the differences in temperature measurements at different distances from the inside of the dome. This was a fairly short cook, so it doesn't really show how the plots may converge. There was more difference than I expected, considering the small distances involved. I stopped because the temperature was getting close to the limit of the part of the thermometer that is supposed to be inserted into food. The the sudden changes in the grate probe readings at 146 and 160 are due to taking some salmon on and off the grill.

First few cooks on my new 32" KK. So far so good!! Just trying to learn how to adjust the intake and damper so temps don't get out of control!! A challange in itself. All the advice that I have been getting here in the Forum has been a great help and much appreciated. Also my countless calls to Dennis have been most helpful. I must say that Dennis is an incredible owner and businessman as well as a man of great integrity, hard working and honest as the day is long!!!!. He truly goes above and beyond. Looking forward to more cooks as soon as the snow and cold lets up. It's Been 2 weeks now with below 0 wind chills and 14'' of snow . Nothing melting and crazy wind. Hope to post more pictures soon. Looking forward to taking this journey with you all. IMG_3579.mov

Excellent. It finally got above freezing here, so it's grilling time! First time firing up the KK in 2026! Fat pork chop and asparagus. Plated with curry rice and side salad with miso dressing.