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BBQ season has started officially. Ubon's came in 5th overall out of 90 plus teams! Hogs is a charity competititon and collectively we raised 800K for pediatric brain tumor patients and their families. As a radiation oncologist this event holds a special place in my heart. It was very rainy but a little mud never stops a Hog!

Here is a little quickie I made that shows how well the new new adjustable roti motor bracket works.. https://youtu.be/sJzss5D-kaY

Hello fellow KK aflicted home cooks, I've been experimenting with Pizza using my sourdough starter as the base and am starting to get some rather good results, IMHO thought that I would share my technique and see what refinements others may have to offer. My sourdough starter has been 'alive' for about 10 years now. It is an excellent base for sour batard, baguettes and numerous other rustic breads so I thought "Why not make a pizza?" If you have access to a sourdough starter, my dough building recipe is as follows, yield is about 3 pizza's with a medium thin crust. These are not Napolitano style pizzas, those I have yet to attempt due to difficultly getting the pizza to slide off my peel with the amount of ingredients I like to put on them. So think 'thin crust' pizza here. for the Dough Combine these ingredients in a bowl and mix/knead into a dough ball and knead it until it has formed a good gluten structure and looks Silky (2 minutes on medium speed in a kitchenmaid mixer with a dough hook is about right for me): 8 oz. Sourdough starter at (166% hydration) Add 9 oz. fresh water 18 oz (by weight) bread flour 1/3 oz Olive oil Let the dough rest for about an hour, then knead in (by hand) about 3/8 oz. of salt (use good salt like Pink Himalayan Salt). Salt inhibits the gluten formation of the dough, so it is best to let the gluten form without salt and then knead in after the dough fully hydrates by sitting for the mentioned hour. If you don't have an hour 30 minutes is fine. Once the salt is kneaded in, form a ball and place into a Stainless steel bowl to rise. Depending on how vigorous your starter is and the temperature of your environment, you will then wait till the dough doubles. Then you can portion into smaller balls of dough ( i used 12 oz. per pizza crust) to complete their rise (again doubling) before you form your crusts. I roll mine out on a floured wooden peel to about 14" in diameter, roughly 1/8" thick. Obviously it is easier to make the dough a day before. In this case after you knead in the salt, you can put the dough ball into an oiled Stainless steel bowl, cover with plastic wrap and then place it into your refrigerator. Then when you get up in the morning, you can take the amount of dough you want to use for tonight's bake, form a ball and let it come up to temperature and rise. It will rise a surprising amount in the refrigerator overnight believe it or not. You can hold this dough in the refrigerator for up to a week and it just gets better with age. At some point you will find that the dough is fully risen in the fridge and you must then use it, but it takes a long time and the sourness of the dough increases as it "ferment's" under refrigeration. KK preheating regimen is as follows: Fill charcoal basket and light in 3 locations equidistant from each other. Use the upper grate with the sear grate with pizza stone on top, (longer legs bearing on the upper grate so the pizza stone is way up in the lid dome. This keeps the shorter handles upward facing and the stone rides at about that height. open from draft and rear clean out door so lots of air is flowing. Dome lid is screwed open about 3 revolutions allowing for free flowing draft. It takes my KK, a 23 OTB about 90 minutes to heatsoak the stone to 400- 425 degrees. I have found that any temp of 450 will cook the crust faster than the toppings resulting in too much char for my taste. If you have fewer toppings you can use a thinner crust (Napolitano style) and cook at higher temperature resulting in a cracker like crust, but I've not yet achieved consistency with this style of pizza. To build my favorite pizza I use the following: Pesto for the sauce lightly coating the area of crust to be topped. then I add Fontina and mozzerella cheeses, Sliced Mushrooms, sliced red onion, sliced fennel bulb, slice kalamata olives, thin strips of prosciutto, small balls of Mild Italian sausage, rings of Bell pepper and that is about it. once toppings are in place, I roll the edges to keep the sauce and cheese from running off the edges (about 13" in diameter now) and take the wooden peel with the pizza to the KK at 425 degrees. I use a steel peel to make sure that the crust is adequately loosened from he wooden peel then place the wooden peel on the stone and gentle shake the pizza off the wooden peel using the steel peel to help it along onto the stone. It generally takes about 7 minutes to really set and hold shape, then I use the steel peel to rotate the most cooked side of the pizza to the area where the pizza is least cooked, this keep the pizza cooking evenly. I am basically rotating the pizza on the stone to balance out the browning of the crust. A raw pizza, cooking pizza and some results are attached below. I think they are the best Pizza's I've ever had, but I know there is always room for improvement. Let me know if you have any tips or tricks that I can try to improve the results. I assure you that the crust is better than most folks can imagine! Buon Appetito!

Welcome! Since you have a BGE, maybe this will help. A KK 23”, which is what I have, has slightly less area on the main grate than the XL BGE. A KK 23" will be a step up in size from a Large BGE. If you currently have the XL BGE, and don’t find the size too small, I think a KK 23” will do just fine, even with direct grilling. You lose one dinner plate’s worth of grilling space, but since that difference in area is spread out around the rim of the grill, it’s not very noticeable. I’ve had up to 20 people over for food, and if I’m direct grilling, I’ve done pretty well with the space on a KK 23”. Sometimes I am cooking in batches, but given that it’s direct grilling, the cooking for each batch gets done fairly quickly. If I was cooking the chicken/asparagus feast that Bosco described above, I would have done the sweet potatoes and asparagus first, put them onto a platter, and would have finished the chicken and bacon well before the veggies cooled off. Cooking like this isn't as convenient as having the extra space on a KK 32”, but it’s not extremely difficult, either. For cooking indirect, a KK 23” is going to have significantly more capacity than an XL BGE. The design of a KK grill allows the KK’s second grill to be larger than the grates that sit above the main grate of a BGE. Not that I want to talk you out of a KK 32” , but I thought you could use another piece of information.

Thank you all for the warm welcome ..reading all your comments i think i am changing my mind to the 32 cause this for sure will be my last grill i just have to save some more pennies so this will take me a little while longer before i pull the trigger but for sure i will i am sold on the whole thing and i know this is the best product out there indeed When i first started out grilling i had a bunch of webers with charcoal briquettes cooked a ton of great food on them then my buddy hooked me on the bge and hell that was so much better then my weber i have done a lot of slow cooked meals but i have always had issues with keeping the temps syeady steady as a rock cause of that damn gasket breaking down ect lol But all in all i cant really complain too much it has delivered some of the best food over the years With that being said i am ready to go to the next level with the kk from reading in the forum and seeing a glimpse into your experiences i know this is the best grill on the planet Thanks again and i look forward from learning from you all

I was feeling a bit creative and wanted some chicken tonight. So........ I came up with this. Butterflied some chicken breast, and coated them with Lanes BBQ Signature, sweet Heat and SPF 53 and let them rest in the fridge for a few hours. Cooked at 375 direct on the Komodo Kamado 23" Once chicken was flipped, I added a thick layer of BBQ sauce, turkey bacon, sautéed mushrooms, fresh slices of scotch bonnet peppers and topped it with fresh old cheddar. To say this was spicy was an understatement!!!!!

Yes it was a comp. And our team came im 5th overall of 90 plus teams! This is based on whole hog, pork butt, and rib scores. Next is Memphis in May. Stay tuned. ....

As you've heard already, you won't regret the upgrade at all. The KK quality is second to none. Till you see a KK in person you can't really appreciate the quality. I have two 23's and like Rob, Bosco and CeramicChef said, if you like to grill the 32" is a perfect KK for grilling and smoking.

The Drive Shafts should be in your spare parts box that came with your grill. Many different combinations.. Some all Square and some hex and square. Redesigning the shafts to be thread-less with pins and clips so they can spin any direction,,,

I normally don't take a morphine drip, but when I do...

Need some help here. Received my rotisserie basket over the weekend and after looking at the video again, I think I'm missing some parts. First, here's the pics of what I do have and we can go from there. 8" Basket with 6" insert for the 23" KK. Here's are all the parts that came with it - 2 hex keys, the bracket and the adjustable link. Here's the box label for completeness. I don't seem to have the hex piece that fits into the basket that connects to the spring plate inside the KK. And, I don't have a connection shaft from the motor to the KK on the outside of the grill. Do I get that from Dennis or One Grill? Guess I won't be making any rotisserie chicken for dinner tonight, huh! Thanks for any help/suggestions!

Hope "The Most Interesting Man In The World" gets well soon!!!!!!!

Had my eye opened with a laser, my lens liquified by a machine and a new lens slipped in. Worst part? An injection directly into my eyeball..ARGH...LOL Tomorrow off comes the patch.. I wanted a black one..

You’re still looking good! And listen to your physical therapists. In this situation, they’re more important than the doctor.

I seem to be stuck on 'repeat' From today...

Have appointments with the therapists every day until I leave.. Going to be a long road to recovery.

Had the twin for lunch today, things are in a bit of a mess here as the kitchen renos are underway.

I can jury-rig something and will if I have to. It wouldn't be the first time . My motivation for the post is to see if there's enough interest for Dennis to engineer and offer a new accessory that's both KK quality and just (or more) functional. I figure I've got to until Nov. 2016 - one way or the other.

And the real money shot...right before the invasion by fork and appetite

This is where KK Twenty-Three gets to contribute with kissing the lasagne with a little fire and smoke

Layering process...

It's been really frustrating because the exact socket size, depth and position in relation to the bracket varies even on the same brand and model motor from shipment to shipment.. Had to work around those issues.. Always focused on the shafts but this new solution covers all bases..