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Here are a couple: one of pork chops on the 16 KK grill; the other of the finished chops on a 1/4 jelly roll sheet for sizing comparison. I may have another photo with some strip steaks but I'll have to find them (I'm traveling today).

Thanks so much! Does anyone have any pork butts or ribs that they have done? Or any with the top grate installed with food on both the main and top grill. I already bit the bullet and ordered so im excited to get it and start cooking!

This photo is of a couple of regular sized Kansas City Strip steaks, likely 1 1/4 to 1 1/2 pound each. Easily room for two more or ears of corn, small griddle for roasted vegetables, etc. The side-to-side width is roughly 3 1/2" more (16.5") than front-to-back. Dennis would have the exact dimensions. Mine is the older "Low Top" style. Hope this helps. Jon

I have and use a commercial Hobart slicer i picked it up used on ebay years ago all the parts come off and very easy to clean. the only drawback is its a space hog and heavy you wont be moving this from place to place so if you have the room and its going to go in one spot then i would go with a Hobart

When I was looking to make my purchase, @Paul helped me out with some advice and a photo. Here it is and good luck with your purchase!

At last! My konro grill arrived on Friday. It took me by surprise as I'd been sent some tracking data for UPS that didn't work and, by the time I got around to checking it out with the seller, the DHL man was at my door with an enormous, heavy box. Why was it so big? Well that is @Syzygies's fault. He was the one who turned me on to binchotan charcoal. Long before my KK arrived I figured I couldn't afford the real deal and so I bought these binchotan briquettes for a fraction of the price. I never used them in the KK because they seemed like such a precious resource and I instead waited until I could buy a konro grill so I could use them in small amounts. When I came to order the grill from the US it turned out that both the grill and the binchotan were so much cheaper in the US that it was worth ordering both, even with the additional UK duty and tax. Hence my super heavy delivery yesterday. Here are the beauties. Binchotan is notoriously difficult to light. I didn't have a chimney so I lit a fire in my KK21 and put the binchotan in there to get hot. Here are are the hot coals in my pristine konro grill My prawn stuffed chicken wings started to sizzle pretty much immediately. Yum!! I stood out in the cold, turning and basting every couple of minutes. I have to do something about my ODK arrangements. Nothing like @MacKenzie's custom set up!! Best of all, the KK came in very handy at the end of the cook. I was able to put the left over binchotan in the KK23, shut the lid and preserve these pieces for my next cook. I think binchotan actually works out to be very economical given it doesn't burn away very fast, is super hot and can be re-used. All good. Slightly wonky plated shot but very tasty nonetheless.

Hi guys, I see that the 16" has just been discontinued. There is one I have had my eye on for a while and Dennis said I could still get one of the ones left over. Can yall help me with photos with food on the 16" I know its small but as im new and on a budget I want to make sure it can handle all of what I would like to do. Especially with the 2 cooking grates. Thanks in advance.

On vacation in Napa Valley, California and went by David Arthur Vineyards to taste some current wines and catch up with the winemaker, Nile Zackerle. I've shared some of his home-brew before, but now found he has gone pro with his own line of craft beers, using local ingredients and re-discovering some styles of either lost in history or at least rarely brewed. I ended up shipping some home. Since there are some home brewers and beer aficionados here, I thought I'd share his web site for those interested. https://www.madfritz.com

@Stile88 I actually ended up going with the 19" tall that was discontinued as well since he will still make the parts and it has a little more real estate. but I went with the vibrant blue tile

Cool congratulations and welcome to the KK family. No matter what size you buy you’re going to love it. Not only are they the best cooker is around they are also the best looking. Looking forward to your delivery and pictures and your first cook. Pictures are very important. And again welcome

Hi Mac Loved that roast pork. No wonder you had to try it twice. Cheers Muz

Hoping MacKenzie chimes in Jon, as I think she likes the one she has. I'm not terribly fond of mine. While it's very easy to disassemble and clean, it doesn't do a great job at thin slicing. I bought it to slice my homemade bacon and pastrami, but the meat wants to stick to the blade and the slices want to go on a spin instead of falling off into the tray. It's a Chef's Choice Model 609. Picked it up on sale - you get what you pay for!

Thanks, Bruce, and I love your comments.:)

It's kewl I've heard of it .a favourite for dodgy butchers. Lol Outback Kamado Bar and Grill

Calling ckreef. Outback Kamado Bar and Grill

Not making this sh!t up, people. I've used it. How do you think they make chicken nuggets people? From the Moderist Pantry: What is Transglutaminase or Meat Glue? Transglutaminase (TG), aka Meat Glue, is a natural enzyme that has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles. Primary uses of transglutaminase include: Making uniform portions that cook evenly, look good, and reduce waste. Binding meat mixtures like sausages without casings. Making meat combinations like bacon and scallops. Producing special effects like meat noodles, meat and vegetable pastas, etc. https://youtu.be/suPyqOZc7M4

ROFL

I have to go buy something to eat now after looking at this meal. Very nice job,

I will do. The football season has been fun so far. Things getting to the serious stage now. Next few weeks should give us a better idea about who is who and how I should bet in order to win some rub off you. Patience young grasshopper, patience.

Nice, Jon. That picture is definitely one for Dennis to post on the Facebook page to show how much food you can actually put on the 19" TT.

About 10 years ago I bought what I thought was a decent meat slicer from Sam's Club. Had a 8" slicing wheel and did a decent job making thin slices for sandwiches. The problem was.....cleaning the unit after using it. The feeder slide stayed on the motor base, major meat scraps built up behind the blade, there cracks a & crevices that held food scraps. It would take 30 minutes, a roll of paper towels and a bottle of cleaner to make the unit safe to store & use again (after slicing for 5 minutes). Because I dreaded cleaning it, I had not used it for 5 years. Last night I dug it out of the cupboard to slice a leftover prime rib roast I didn't want to waste. Took me 20 minutes to clean before using and after slicing the meat...............I tossed the entire P.O.S. in the trash. It is almost impossible to clean it to make it safe to use. Question......are there any better ways/tools/methods to thin slice food without the major clean up/contamination issues??? What do you use??? Might just have to dig out my Hamilton Beach "Hole-In-The-Handle" electric knife