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23" Ultimate Komodo Kamado Color: Gray & Coral / Chevron pattern. One owner, new in 2010. Was under canvas cover until 2012, since then has been under pavilion roof and canvas cover. Very clean, excellent shape, has one dinged tile that I hit when I unloaded it in 2010. The dinged tile is a cosmetic issue only. All three original grates, one drip pan, one heat deflector stone & new blue cover. I added the main lid 'D' shaped gasket in 2014. New front draft door w/ two dials added May 2019. You will need to have a lift gate truck. weighs ~600#. It rolls easily.

I tried Dennis’s recommendation of using a pizza steel. It made a great pizza. The crust was excellent. I used a 3/8” thick 16” diameter pizza steel. I was at 475 degrees for about 1 hour on the 32BB before adding the pizza. I also used parchment paper to help slide the pizza on and off easily. With the setup, I also used the 32BB pizza stone and inverted the KK pan with the pizza steel on top of the pan. So the pizza was cooked between the elevated pizza steel and the bottom of the pizza stone. See photos of setup. I used a temp gun and checked a few areas prior to the cook. The pizza steel was trending around 625, the bottom of the pizza stone 575, and the top of the pizza stone 525 with the 32BB at 475 degrees. It took 6 minutes to cook the pizza. I also cooked a pizza on top of the pizza stone as a comparison, it took 9 minutes to cook and was good but lacked the char and extra crisp on the bottom of the pizza. The pizza dough is Neapolitan style homemade recipe from “Glen an Friends Cooking”.

You can also reverse sear, take it to desired temp then remove and let sit to dissipate heat before searing or even refrigerate until the next day and sear hard with the precooked meat cold, when you get the crust you want, put it indirect with a probe and heat to just above 120º and eat.. The cold will prevent you from overcooking the meat when searing long and hard.. Just an idea.. I've done this with Tri Tips.. Cooked them to 130 and finished the next day cold.

I suggest you explore using a Baking Steel for your Neapolitan pizzas.. you will get the leoparding on your crust at half the grill temp.. the steel will transfer to your dough the same temp as a porous baking stone at 800-900f and much more safely.. https://modernistcuisine.com/shop/baking-steel/

Happy New Year!

This is a classic case of you don’t know what you don’t know. 10 years ago I bought a Weber Summit grill for $2k. My buddy swore up and down it was a waste of money. I explained that I had spent more than than that in 15 years on grills that didn’t last. I should have just spent the money once. He said his $400 grill was just as good. 3 years later his grill was rotted out and he bought a Weber. My Weber lasted 8 years and was in great shape when I sold it for $600 and bought a Lynx. He then argued with me about Tvs as well after saving money and buying a Visio. That tv lasted 2 years before having issues I’m a firm believer in you get what you pay for but some just don’t understand that concept. My KK is better than my KJ and completely happy with the upgrade.

Stay safe. don't stay and defend get out whilst you can .life is more important .this is a pic of Australia burning.. Sent from my SM-T835 using Tapatalk