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I was struggling between the 22 and the 23 for about a week. In fact， I couldn't sleep for several nights because I was just so excited and nervous about this. I even started to think that the komodo kamado was not for me. After all it is a lot of money for a grill. Then I was driving home， when I started to notice all of the people who modify their trucks or buy luxury cars because they like it and it makes things just a little nicer for them. Those things are important to some people the way cooking is important to me. So then I no longer felt bad about wanting such a luxury item. After much consideration and realizing the extremely slight advantages each grill would have would never probably actually be things I would use I decided that I could not go wrong I would end up equally happy with both grills. They would be pretty much the same cost once I added the lower grate to the 22， so honestly I went with the 23 mainly because if I ever wanted advice there would be more people that would have my exact same grill.I know for 99 percent of cooks they would not be any different. Something about the 23 just looked slightly more appealing to me. I also decided to forgo the usual first step of a more tradition ceramic prior to the kk because I knew that was the one I really wanted， and that I would be back in this same position in another few years， I would still be longing for a kk. And I will be keeping my akorn so I can have two different temps going. Anyway as far as tile choice goes，someone said to go with whatever one you liked at first， and really the one I liked first was the plain black tile. I kept second guessing it and looking at other ones ( my two sons were big fans of the cobalt blue) and I ended up going with the black tile because， like I said， it was the first one that really jumped out at me as very...appealing. Anyhow， my 2 year old has kept building me “koko” kamados out of legos and that is what we have been affectionately refering to all komodo kamados. I doubt I will name my kk but that might be a reference. Anyway， I have been looking at the unpacking threads， because I am so excited. Any tips? Also， I am thinking about making the crate it comes in into a side table. I just love that komodo kamado across the side and would want to use it for something. Finally， I keep reading about the burn in process. What exactly is that， and are there instructions included with my kk? I don't want to mess up my new favorite toy! Oh! And how long did you guys have to wait for shipping confirmation? My kk is in Carson. I'm already antsy hahaha.

Simple cook of grilled chicken thighs cooked direct on the main grate. The last few minutes of cooking I topped the thighs with sautéed mushrooms and onions and topped with cheese. I cooked a few minutes until the cheese melted. I roasted some cauliflower too.

For those of you near a Home Depot, they are blowing out 7KG bags of Royal Oak today only (5/20/16) for $7.88 per bag. Obviously it's not nearly the same quality as Komodo Kamado brand, but I'm willing to overlook the flaws at that price.

Tony - thanks! Yeah, I've done a couple. I've got company stopping by in a couple of weeks. I'm thinking of a Surf-N-Turf of Tri-Tip and scallops. That should be a tasty meal!

An excellent Sunday meal. The meat looks perfectly cooked, its like you've done it before...lol

Let's start with Rak's Gyro. I don't have a lot of prep pictures because I followed Rak's recipe/technique exactly except for the meat. I used 16 oz ground lamb and 12 oz 85 /15 ground bison. Last night I prepared the meat. Here it is ready for 24 hours in the fridge. Today I got Cassiopeia heat soaked at 380* Put the Gyro meat in the freezer for 60 minutes prior to loading it in the rotisserie basket. Cooking along with some really good smelling rotisserie smoke. Ready to pull at about 60 minutes. Ready to carve. Carved off the outer layer of bark for dinner. Served with some accompaniments including a Greek Feta cheese dressing and a homamade Tzatziki dressing that Mrs skreef made. Now on to the rotisserie improvement. I was going to call it an experiment but it worked so good we'll call it an improvement. The problem with kamado rotisseries is that so little lit lump is needed to maintain a reasonable temp. If that fire is not directly under your meat you can experience uneven browning. I have noticed this already with my limited kamado rotisserie cooks. Also any part of the meat that is not directly over burning coals that drips fat that fat is dripping into none burning lump - a situation I really don't want in my KK. Here is my solution to that problem. I bought a Char-Broil infrared diffuser/grate from Lowes ($30). I threw away the grate and cut down the SS diffuser to fit Cassiopeia (19" KK). Note the ridges with the Mico holes. This takes the direct heat and more evenly distributes it across the width of the kamado. This also catches and burns the dripping fat just like it would if you had burning coals across the entire width. Tonight was a perfect example. Notice the direct fire to one side. Without the diffuser that end of the cook would have gotten more direct heat and colored up better than the far end which is basically indirect. With the diffuser the heat was distributed properly and I had even coloring across the entire meat (see pictures above) This diffuser was a huge improvement in rotisserie performance in a kamado. Charles - Prometheus 16.5", Cassiopeia 19" TT