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Finally, after drooling after the KK's for many years pulled the trigger in early December and ordered a 21" with many accessories. I have joined the list of Dennis fans, he was an absolute pleasure to talk to and furthermore went out of his way to put shipping on hold (after having started the process) because I had an unexpected trip out of the country come up. The grill landed on my backyard last Friday 1/10. Was so impressed with it in person that I felt the need to call Dennis and ramble about what an awesome product I received from him. First day did the burn in and got a few areas of venting which were grouted again very quickly. Second day (Saturday) did a few steaks. Third day (Sunday) got a handul of thin crust pizzas. Mid week did some burgers. And today tried the rottisserie for one of the juiciest chickens I have ever had. Tonight will smoke some salmon over night so early in the morning tomorrow I can smoke some pork ribs. What an awesome grill. My BGE that I have had for 10 years, will be retiring, should have got the KK much sooner. Phew.., enough rambling for tonight. One more extremely satisfied KK owner. 20200118_160614.mp4

I fail to see how pebbles cook better than the squares. I’m thinking that the squares hold in more heat because they cover more surface area. This is the formula I came up with and I think our master Mathematician Sygies would agree; squares squared ¥ by the hypottenoose € the total area minus the area of a pebble = better cooking with square tiles. What do you think am I right or am I right lol. anyway very nice looking KK GLX and yummy looking cooks. Welcome to the KK forum. Looking forward to more pictures of future bbquing

Yep, that’s what I thought, pebbles definitely cook better. Sent from my iPhone using Tapatalk

@Basher we are finally getting our design tomorrow from our landscape designer. Can’t wait to see it I took some photos today of the backyard for the “before” pics. We have a nice yard but the pre fabricated BBQ island is 15 years old as well as the pre fabricated table and hot tub. I have to replace our back fence and build a retaining wall to shore up the hillside but we’re gonna use this as an excuse to rip up the grass regrade the drainage and plant some vegetables, herbs and drought tolerant landscaping. We’re going to make our KK the central piece in the new outdoor kitchen. Heres some pics of the current situation

What an absolute stunner! The pebble colour is very similar to mine, pebbles definitely cook better Sent from my iPhone using Tapatalk

The detergent is also bad for the steel and will cause micropits. Plus, there's the problem of the knives banging into other stuff and badly dulling the blade. I have a friend who struggled with his wife putting his good knives in the dishwasher, despite being asked multiple times not too. He even went so far as to put red colored tape on the handles to distinguish the ones that DIDN'T go in the dishwasher - it didn't work. He hides them now, too!

Same deal here. I keep my Japanese knives separate from regular knives. Everyone knows not to touch MY knives.

I hide this knife from the family. If I don’t, it would end up in the dishwasher.

In our experience, the architect designed the hardscaping and basic placement of everything. Then one of the best decisions we made was to throw those designs at a specialised landscape architect on an hourly rate. Once he provided the specific plants and their placement in the garden( and after I got my head around the scientific names of the species), everything popped off the page and finalised that last 10% of uncertainty. He knew which plants would thrive in our local conditions and planned around morning and afternoon hotspots/ cool spots and realigned some of the viewpoints with slight modification to garden beds. This has also made our plant order really easy with a list of species, number of plants and pot sizes. Just give this to a wholesale nursery and they deliver everything when we are ready to plant it out. Time will tell.

@MacKenzie me too! I’ve been dreaming and saving for 5 years. We hired this young couple to do our design and help us maximize the outdoor space. Being in San Diego we can utilize our backyard 9 months a year. we chose this company Brookside Designs cause we liked their designs and they had stellar reviews https://www.designbybrookside.com/portfolio https://instagram.com/brookside_design?igshid=1bos96w6xi08k

We make a weeks worth of hard boiled eggs every Sunday using the Instant Pot, but this would work with any pressure cooker too. So simple....1 cup water, eggs (as many as you want to fit it) on a steamer rack for 8 minutes at high pressure. Throw immediately into an ice bath and done. They slide right out of the shell...

What a great KK and those cooks look wonderful. Already you have gotten rid of the white interior. Yes, I agree it's the pebbles that make everything cook perfectly.

Another PC egg, this time hard boiled. Love the nice texture of the PC egg.

That’s the right color. Well done.

Wooden handles just don't stand up to the washers abuse. Knifes are sacred, a rite of passage...I can remember my first buck knife, now where did I leave that?

Not on your life, Tyrus. LOL

Mac,.... come on, we all know your affection for fish. That is made of wood and with a couple of hooks you have a lure. Maybe if your lucky you could hook an octopus with that, have you tried Octopus,,,yum

Speaking of sardines this is how I like mine.

@Basher sounds like an Easter Day cook is on your horizon that’s exciting. The fence is a dangerous situation. I got a 4 & 2 year old girls and I’ve been putting it off for a few years. The heavy rain we got last year and this thanksgiving really out things over the edge but it’s forcing me to just do the whole yard. Look at these close photos of the fence situation.