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Ok........Not sure where to begin For starters make sure and have some help! Packaging is the same as the 23", well done Dennis. To make life easier, unscrew the 8 lag bolts at the base of the crate; the crate will pull straight up. However this didn't happen in my case; I stepped away for a few mins to grab some tools and my helper was feeling like Hercules and started destroying the casing At any rate, from start to finish it took us about 2hrs to get her to the final destination. I CANNOT believe how much stainless steel she comes with!!!!!!!!!! I need to go see my Chiropractor after lifting all the grates. Below are all the photos from the unboxing; enjoy!!! Dennis you are a mad MAN; this thing is beyond anything I could imagine!!!!!! BTY - The last photo is for member 5698K

Those old farts that ignore the rules, drive on the wrong side of the road, and wear socks with sandals make complete sense to me now. They aren't unaware. They just plain don't care!

Look what just arrived at my office!!!!!! And I must say it is SERIOUSLY A BIG BAD mofo!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I think I'm going to need a crane to set this at my house I'll do my best to document the unboxing and share all the photos with you all. Any suggestions on what I should be my first cook??

Outback Kamado Bar and Grill

It was 25F here today, cry me a river, mate. Nice lamb cook.

Snagged me a boneless leg o' lamb yesterday. It said "Product of Australia" on it. Apparently there are no sheep in the US, but I digress. Hoping to do an Aussie worthy lamb soon.

Probably the best answer to this is call Dennis and show him the picture you can probably tell you what to do.

F-ing awesome, mate.

since you went whole hog, I say cook a whole hog!

Thank you! This is actually my 2nd, I currently have the 23"; her new home is in Virginia Beach, VA

How about a hot dog?? [emoji23][emoji23][emoji23] Congrats! Sent from my iPad using Tapatalk

that looks delicious Aussie look at all that moisture indeed melt in the mouth

Lamb looks perfect. I can see all that moisture. At first glance I thought, " Where is salad?" I do see lots great looking veggies though.[emoji4]

Looks great will have to try some dust myself I got you some and forgot about myself lol Outback Kamado Bar and Grill

Still looks deeeeeeeelicious you are great cook or maybe i should say chef

I like the look of your pork chop dinner, it certainly looks extra tasty.[emoji4]

Yes but then I edited the money shot and tweaked the color just a smige to hard. Maybe years from now I'll get the hang of it.

Blackened Pork Chops I used some Prairie Dust as the seasoning and CI seared the chops turning frequently. Served with rice pilaf. Also salad with Reef's Bistro Sweet House Dressing. This is the last of the house dressing Will have to order some more ingredients really soon. The Prairie Dust worked really well as it's a mild blackening spice which my son appreciated.

You're doing a great job. Very interesting project. I don't think that grate is part of the original KK. Did you get a lump basket that sits down in the firebox?

Like watching surgery. Never seen that grate before. Might be from a model year earlier than mine or not a KK part at all.

You know you've arrived when you start getting harangued by AARP. Your first letter should be arriving any day now. My favorite is the second letter, where they play the Alzheimer's card in the opening: "Did you forget something?"

The CoCo char is wasted at high temps because the volatile material in lump charcoal starts to burn off at about 450º.. that's what the flames at those higher temps are. I use the coco char at low and slow temps and it holds together well.

In hot smoking I found I could keep the top vent setting the same and close the bottom vents, controlling the temp with only the flow of the cold smoker. This works for temps in the 225-275 range by varying pump speed. Fluid dynamics, baby!

I haven't used it yet in parallel with an actual hot cook, but it seems like you're going to have to re-adjust your top vent settings for whatever temperature you want for the cook, as you're introducing a lot more air in the firebox - whether the pump is running or not. Hence, I'd recommend removing it from the KK if you're not actually using it for smoking. As far as cleaning goes, I don't intend to clean the inside. Just wipe off the outside so it stays nice and shiny and dump the ashes out the bottom. If you keep the flow tube upside down (opening facing down), it shouldn't get clogged up. Time will tell.

This went by. 109' tugs (2) and security boats (2) and they were making all the noise. You can see the tail fin sticking out of the water.

That was a fun party Mac...............................

Here are some pics that should help you visualize: