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So I got the call a couple weeks ago that my KK was set to ship and should arrive in Montana in about a week. The local freight carrier was fantastic and despite 6" + of packed icy snow in my alley they were able to get it to my residence without incident. The carrier was a younger guy about 26 who gave it a long look over in the crate before he had me sign for it. He kept saying how impressed he was with the packing and how he did not think it had wiggled an inch since it was snug in it's crate. He was correct! It was hard, but I had to wait another 6 days for a local moving company that I have a relationship with could find time to bring the beast up on to my deck. Even though I advised them about un-packing it, removing the dome, and interior, they chose to go with a dolly and bruit strength to complete the job. Here are some photos: This KK looks so amazing I really had no idea what a mess my deck was For my first cook, I roasted off some bakers for about an hour at close to 400F. When they were finished, I removed the raised grate and cooked a couple filets and a ribeye for SWMBO. Somehow, my local market had tiny asparagus which I grilled direct after a slather in Italian dressing. Plated What a fantastic first cook! Everything was perfect and much to our surprise the asparagus was perhaps the sweetest we have ever tasted. I attribute the success on the filets to using a probe thermometer and pulling at 125F. I wonder where people run the probe out of the KK as I just snaked it near where the latch connects. SWMBO requested her steak RARE and I am excited to bring this beast up to 750 soon for a hard sear. Now what to cook next?

tony - Papa Murphy is my go to pizza when time is tight and I'm needing a KK pizza fix. It's good as is, but Papa Murphy's on TheBeast is hard to beat. And it all because it's done on the KK!

Thanks, especially coming from the man that did a whole suckling pig stuffed with pork butts! Hats off, dude!

I use parchment paper with my homemade pies, too. A whole lot easier than cornmeal (IMO). Cheated and did Papa Murphy pizzas last night on the KK (upper grill @ 550F on the KK stone, with a chunk of red oak). (Sorry, no pics as they were "commerical.") But, I did amp them up with lardon made from the leftovers from the porchetta cook, with more added cheese (Grana) and a liberal sprinkling of dried red chile flakes. Tasty!

Hardcore, man! Cooking a whole turkey just to make gumbo!! Love it!

Hi CC It was stuffed with Boston buts and some basic herbs. (Rosemary, pepper, salt and my normal rub)