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I've posted this cook before but this has a slightly different twist. Rigatoni Pasta stuffed with a Italian sausage and Ricotta mix. In single serving dishes with Italian toppings. The pictures should speak for themselves.

Ribs turned out great Outback Kamado Bar and Grill

Got some nice trimmed cheeks .gave them a beef rub broth I made up puffed up nicely I went with my pepper berry salt mixand on they go can't wait Outback Kamado Bar and Grill

And I don't mean 4 or 5 of your buddies or a fork lift and a case of beer, you really, really need to get a structural engineer to evaluate whether your deck can support it safely. It all boils down to gravity. You know, the force that keeps our feet on the ground and makes launching a satellite expensive. Your deck is designed to resist a reasonable amount of gravity, enough to keep you and your neighbors suspended above ground without crashing through it and being injured. IT IS NOT DESIGNED AND BUILT TO SUPPORT SEVERAL HUNDRED POUNDS OF WEIGHT IN A SMALL SPACE! And if there's one thing a KK cooker is it's several hundred pounds of weight in a small space. Deck design and how it's supported has varied over the years , we've all seen the news where the deck fell off the house and people got hurt. If your deck was built more that 15 years ago you're in the Wild Wild West era and I wouldn't put anything heavier than a lawn chair on it. Building codes began to address this and have increasingly mandated deck construction methods and design to the point that today any new house will have a deck that you can pack shoulder-to-shoulder at a party and have confidence you'll all survive the evening. But the codes don't address excessive loads like a KK weighing 500 lb. or more in a fixed location would be. That's where the structural engineer comes in. I have to get a little techie here, we're talking about weight and the ability of a structure to keep it where you put it after all. Deck codes require a deck to support a minimum of 40 pounds/square foot of live load(think of a 160 lb. person packed into a 2'x2' square that follows them as they move around and fill your deck with those people). Big party, right? But everyone has a good time and gets to take their chances driving home. Now let's look at what the deck is made of and the stuff that sits on it, that's called dead load. Codes require decks to support 10 pounds/square foot of dead load. That's enough for the deck materials and a reasonable amount of chairs, tables, etc.. What happens when you place a 23" KK on that deck? The footprint of a 23 is 23.5" x 30", now you've got 550 lb of weight concentrated in a space that 2-1/2 people would occupy for a short time. Less space than that since the casters are recessed. And the cooker isn't walking around, once you get it there it's there. Do some arithmetic: your deck which is designed to support 10 lb/sft of dead weight is now supporting 110 lb/sft. That's more than an order of magnitude greater than design. This is Not A Good Thing. Looking at the BB32 you're increasing the load to 118 lb/sft. There are no dimensions available for the SBB42 but I'd expect a greater increase, maybe somewhere around 130+ lb/sft. OK, techie hat off: What it all boils down to is that it isn't safe to put any of these cookers on any deck that hasn't been engineered for the weight and location of the cooker. You might get lucky and just experience some sagging in the first few years but eventually there will be a structural failure(we all fall down). As I said, that's Not A Good Thing. I've made my living building houses and decks for the last 25 years, never had one fall down. I use software to design beams, I work with suppliers on load calcs and I'm pretty good at what I do. I wouldn't put my 22" Supreme on my deck without an engineered design. "Do you feel lucky, punk?" I don't. Please get some professional advice before you plunk that new KK in the middle of your deck. FWIW, Bill

This turned out fantastic Santa Maria Tri Tip can't wait to eat some more. Sent from my iPad using Tapatalk

Beautiful setup for sure, I'm jealous. But I had to laugh - what are you doing? Collecting KK's? LOL

It fits right in like it has always been there, gorgeous setup.

Updated: Grill Shack population grows by 50% 23" Dark Nebula joins the family !

Vitamix?? I've made soup in mine before. Amazes me that you can generate that much heat from simple friction.

Nice looking dinner plate.

Glad you came to a conclusion for what bests suit you .I love my 23. Stare at it more then Dee lol she let's me know [emoji8] Outback Kamado Bar and Grill

Nicely done have not done pasta in ages will give this winter warmer a go Outback Kamado Bar and Grill

They are indeed a piece of art that are to be admired as well as used.[emoji3]

If I was to summarise all the advice that I have received, I would say that a KK is indeed able to satisfy all your grilling needs but two or three KKs will do it even better and you should definitely maximise your real estate from the start. With that in mind, I should have gone for the maximum I could fit into our chimney space. Having measured up the area, we could actually get a 32" in with a 19"TT alongside sitting on a piece of furniture that would give us good storage space underneath. That would be the logical choice. The good news is that your various posts and utter passion about your particular choices reminded me of why I have loved KKs for so long. They attracted me for their beauty. So I went with what spoke to me. I adore the shape of the 23". And I prefer the idea of another free standing KK next to it, rather than a TT. I love the idea that Dennis has put all his expertise and experience into the new 21". I'll be getting one of the first. It won't be perfect and I am sure Dennis will refine and evolve it over the years but I am OK with that. I will have two new friends in my garden that will take my breath away whenever I look at, touch or use them. I am looking forward to that feeling.

I posted it on a Facebook BBQ site here in Perth .might get another Perth person interested .got a few wows Outback Kamado Bar and Grill

That sounds like a great idea, Charles. it's always wise to have some of these great tasting dinners in the freezer for a quick supper.

Aussie, your rib dinner looks very tasty indeed.

As a kid we did our part when camping by removing oak bark from fallen trees to be used for the BBQ/kamado my dad brought back from Japan; that was 1959....

Thank goodness this carrot soup wasn't as bland as some I've had served to me. The tofu also made the soup nice and creamy and with some body.

Looks like another one to those crusts using your freshly ground flour, I know it must taste wonderful.

This is exactly the reason why I kept my crate. I'm actually in the process of moving 15 minutes from my current home, and saving the crate made all the difference getting her nice and locked into a stable square base that can lock up tight against the wall of the trailer. Besides, the crates are a thing of beauty in their own right!

I'll post pics once it arrives at our pavilion

My daughter has trex deck and when it gets really hot it tends to bend easily. From my experience. I think 8" centers would be ok but maybe put a piece of 3/4 "plywood for the KK to stand on. Or better yet Tony's setup looks really good that iron wood is pretty tough stuff. The KK 32 weighs close to a1000 lbs. good luck and plenty pictures please