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Well i am getting prepared for the arrival of my kk i hope i have enough steaks lol Will have to wait till after burn in but here is stater pics I cant wait to put these on the kk boy this is going to be fun More pics to follow sorry for teasing u all lol

It's funny reading these posts now that I have mine. It makes me excited and I feel like it's my delivery time all over again.

Awesome stuff Dennis. Again those little details which just adds to how much you think about the design of your product. I think it is absolutely incredible that you are always looking for ways to make things better for all of us.

Not necessary to have two.. The rear gas port is not flush with the floor of the grill.. this prevents ash and an ember from rolling out that door. It's not a cooking door so does not need to be shielded from heat. The knob has two star lock washers to keep the teak knob just off the hot stainless and prevent burns.

Tough to understand by measurements, better to see it. Designed to give you the most possible real estate possible.

If you look under the side tables on the outside farthest from the two long rods you will see two short tubes. This lets the table hang in the same tubes withe the long tubes towards the grill. The table will be in the 4 o’clock position.

CC, wait until you try thin crust pizzas atop the baking steel! I was a non-believer...thinking there wouldn't be that much difference compared to even the thick shaped KK stone (which I love by the way). I am able to get very, very close to the same results using my Neapolitan dough mix at 550F on the steel compared to 750F on the stone saving me considerable fuel and the time to manage 750F! And smash burgers atop 3/8" plate are incredible too. Different tools for different applications. Can't wait for Dennis to get his baking steel ready for purchase!

You can bake on anything actually even your SS grates.. the difference is in the thermal transfer.. The more dense the material is the more heat is transferred and if less dense less heat. It really depends on what you are baking. For standard crust to thick crust and bread our baking stone works great.. if a stone is too hot the crust burns before the toppings are cooked, too porous and the top burns before the crust is ready. For cracker /Neapolitan pizza you need a baking steel that is screaming hot. Yes, Ken you are correct the heat deflectors are the same material as the grill's hot-face while the baking stone has a very targeted/engineered density for baking and a nearly polished surface.

Thats enough steaks to feed all of us.

You could be dry aging one of those while you wait for the KK to arrive. Just sayin'.

good point so during the burn in which i will do it on the weekend i will put some steaks in i just ordered the baking stone and cover today as well i may add the baking steel down line we shall see

That is terrible HalfSmoke but on the positive side maybe work will go by pretty quickly knowing you have a pot of gold at the end of the rainbow.:)

Thanks Ken I was just curious. I have the baking stone for my kk 32 but I was just wondering if you could use those stones. Have a great day

@Bruce Pearson - I wouldn't advise using a heat deflector as a baking stone. First, the finish on the baking stone is much superior to the finish found on the heat deflector. Second, the thermal properties are significantly different between the baking stone and the heat deflectors. Third, the thermal mass is of the baking stone far outweighs that of the deflectors. The baking stone is designed to provide just the right of thermal mass to aid in baking multiple pizzas, give great crusts to breads, and really radiate back heat to the bake. Heat deflectors are built to block heat. Finally, there is a real difference in the materials used in the baking stone and the deflectors. If I'm not mistaken, the deflectors are built from refractory, but I could be wrong on that.

Looks like mine will arrive in the area early next week, but I have work-related travel so won't be able to take delivery until early the following.

He was just a baby upon delivery now he's growing comfortable in his new home and going by Komo. However a pic of a 23 sitting next to the 42 would be nice to see

+11^ What Charles said. Steaks are a great reward for doing the burn in.

Why wait until after the burn in. Steaks make the perfect cook to do during the burn in. Sent from my XT1585 using Tapatalk

You're gonna need a bigger freezer

That should keep you going Outback Kamado Bar and Grill[emoji621]

Heat shield, ash screen.. used where it was sitting.. curved side up tubes towards the draft door, sitting on the draft door tubes, just under the firebox. It prevents line of sight hot air from getting to the draft door and prevents ash or burning embers from ever rolling out the draft door.

I'll be sure and post pics. Tuesday!!! It looks like a bunch of us are getting Christmas on the same day!

Looks like lots of pictures ahead for us

Hatch Chili's. My inlaws picked up a bushel of Hatch chili's for me in Ruidoso yesterday. I roasted and packaged them this morning. I started out to get several pics but only managed to take 2, the temp was quickly making its way to 107 as i was roasting these.

You sure are prepared, Stile88. :)

I am excited for you aussie its coming soon and thats what i keep telling myself i cant believe there are 4 of us getting deliveries about same time so exciting weeks ahead

Second verse same as the first. Still didn't get it scored but I have the feeling I won't notice when I eat it.;) At least I know i can repeat this wonderful tasting bread.

Well just got off the phone with trucking company date is set for delivery tuesday mid afternoon or late afternoon on the 16th I am more then ready and cant wait

Good for you! I'm excited for you!

@HalfSmoke & @Aussie Ora - congrats to you both! Not much longer and you'll both be mesmerized by your new KKs! We wanna live vicariously thru you guys as you unpack and fire up,your KKs for the first ti.me. Mthat means lots of pics, Ok?

Hi Rick, It is really not a matter of folding the side tables down. The tables lift up out of the mounting brackets into which the the table hardware (attached to bottom of tables) was inserted. From there you hang the table from the mounting brackets. Using the link below check out the pictures, bottom side of the table with the mounting hardware. Once you see it you should be able to easily hang the table(s) from the "d" shaped hardware on on the bottom of the table, oriented towards the outside edge of the table... http://komodokamado.com/collections/23-ultimate-accessories/products/side-table-23-ultimate-rod-tube-w-hanger-15-lbs

It's a grill my lord on a flatbed ford slowin down to have a cook with me

I like getting all the mucking around out of the way. A more relaxed way of cooking. Sent from my XT1585 using Tapatalk

He was the #1 seed & #1 ranked player in the world and he lost to the #141 ranked player in the world. That's a major upset.

Irish Manor Cheesecake This is a Cheesecake I made for ckreef Birthday.. It has alot of steps so waited til weekend. Made it yesterday and put in Refrig overnight and came home afyer work and had a slice.... Soooo goooood! . Ingredients First Layer Second Layer On KK Closeup For the Money Mrs. Reef's Bistro

I have a 19" and a 16.5" I cook mainly for 2 or 3 people and use the 16.5" more than the 19" especially on weeknights. Check out any of my cook threads and the majority is on the 16.5". . It's a fully capable KK and works great for quick protein cooks on the fly. Sent from my XT1585 using Tapatalk

@ColoradoRick - I went from TheBeast, a KK BB 32, to Beauty!, a 19 TT. I understand your thoughts precisely. Both of my KKs get quite a workout week in and week out. I'm a bachelor and find that when it's just me for dinner, I'll fire up up my 19, run inside to prep dinner, and in short order, dinner in on the grates. On my 19 I'll cook steaks, burgers, brats, dawgs, pizza, desserts, etc. The only thing I can't cook on the 19 are really big cooks, i.e. big briskets, multiple racks of ribs, stuff like that. Other than that limitation due to its size, I'm convinced that the 19 anything. I've yet to cook a butt on the 19, but it can be done. Another advantage of a second KK is the ability to do multiple cooks. I will do my large cooks on TheNeast, my 32 and then cook sides on Beauty! the 19. When I'm doing a brisket and ribs low-n-slow at 225° and I want to do a side of Mac-n-cheese at 350° then a cobbler at 350° for dessert, it's very easy to stage cooks with a couple of KKs. So, a larger and then smaller KK Makes quite a lot of sense to my mind. All the best in deciding what size to pair with your 22.

Coloradorick, the 21 is now the 22. Some people like ckreef swear by the 16. I had a small joe jr. and it was good but didn't work out for me in the long run. I think the smallest that I would go with the KK would be a 19. Like I said though ckreef dominates cooks in his 16 and uses it often. Mare you planning on selling the 22 or keeping that and adding the 16? I think as long as you have the larger one you really can't go wrong with the 16