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Scored one of these couple of years ago.....took it away with us Easter just gone. Just stores in its own dedicated box bit of charcoal and wood, and cooks up a treat.

Yes it will definitely need a little grip. Here is the river stone sink. These guys also have petrified wood sinks.They looked great, however, wasn't sure they would be as durable. I w

Dorito crumbed wings with a side of salad Sent from my SM-T835 using Tapatalk

We all love our KK’s, but way too big to take to football games. Looking for a grill i can put in the trailer hitch of my SUV. Does anyone have a good idea. Thanks JV

So whatever happened to Doug (Naked Whiz)? He totally dropped off the radar? I think it's great that you picked up where he left off.....Mr. Naked Reef or Reef Whiz....LOL. Actually those both sound pretty bad, guess we better stick to ckreef....LOL. Been burning up my old boxes of early KK CEL and it still looks and cooks great. I do prefer to add in some lump to help it spread better. But it's been so long since buying any charcoal, add to use what was on hand. LOL..need to get off my butt and go get some more.

I updated my original thread over on Guru with the last 3 lumps. General pictures and price in post #1 Size pictures and density for the last 3 lumps added to the bottom of post #2. Glad that dirty, messy phase is over. Now I can move on to the burn tests. Komodo Kamado CoffeeChar is hand packed boxes. There was almost no fines/dust and after dumping the box out I had a hard time getting it all back in the box. I was impressed. I wasn't impressed with the Eucalyptus lump, lots of smalls. Jealous Devil had a lot of fines but overall the size of the pieces is what I'm looking for in a lump and it was right near the top for density, can't wait to try a burn.

Wow, some of you guys have it down to a science. The first thing I do is open a beer and set it on the side table. Then I hit the one iron to get into the proper frame of mind! Last night was probably the 5th or 6th time I used the 23" KK. It was the first time I did real thick steaks, the tommyhawks. I did the reverse sear method and was extremely pleased on how quickly it got to 600+ degrees. Much faster than the old original K7.

I am a fan of PK grills and personally have a PK 360. I am quite pleased with the grill and use it fairly often. For the RV, I have also considered an Original PK that folds up. It is not heavy and easy to haul. I am not keen on a hitch mounted grill. I would store this one and pull it out when needed. PK sells a stand for their Original that allows you to put the grill on a flat surface like a hitch mounted table. In fact, PK often offers an incentive of including the small stand as part of the grill package. If you or someone close is a real DIYer, you could fabricate a hitch mount for the PK360. It is easily removed from its pedestal stand. (There is a knob for removing it from the pedestal - circled in red in photo below.) The side tables on the PK360 are easily removed as well.

SV @ 140F for about 6 hours. Served with potatoe scallop, potatoes from the garden first I've picked this season. Seared the steak on the KK after cooking the potatoe scallop. Plated.

Mine, too!!

You are wreaking havoc with my appetite here!

Very nice MacKenzie! Sent from my iPhone using Tapatalk

KK pizza, cherry tomatoes, jalapeno pepper, and mushrooms. The jalapeno pepper was straight from the garden and it was so hot, I've never had one that hot. Sprinkle on a little basil.

Hi my name is Dave and I'm an addict. From top left, Miso-shiru Nabe Soup & Stew Donabe Iga-Yu Classic-style All-purpose Donabe Kamado-san Double-Lid Donabe Rice Cooker Ibushi Gin Donabe Smoker I too love the rice cooker. On the other coast from my Komodo Kamado, the smoker is surprising fun, if infrequently used. I prefer the soup and stew donabe to the all-purpose donabe for general use; it is rated for more heat abuse. The only donabe that can't be heated "empty" is the all-purpose donabe, but a bit of oil and garlic or whatever counts as "not empty". I also own a donabe tagine (not shown) but I find it impractical. Just use a soup and stew donabe. Next shelf down is a set of La Chamba pots (great value, use all the time for beans), a Wolfgang Mock grain mill for making pasta, bread from home-ground flour, a pasta pot, and an aging single-slot European toaster for which I can't find a replacement. The shelves are stair treads. The hanging baskets are great when citrus is in season, for fresh-squeezed juice. This year the selection has been poor.