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I had a problem with my 23” that was unexpected. Dennis solved it at no charge to me. You can count on Dennis and KK for the ultimate in customer service.

This one is for Mac. Sea bream marinated in chermoula.

Impressive BBQ! ... fyi the 22 TT is bigger than it looks...or what I expected. Everything worked out perfect, cant wait to cook something. All the spects were dead-on accurate... which I was worried about considering I completely finished the space before ever having seen one of these.

While cleaning out my pantry and spice shelve today I happened upon some Peruvian pink salt. I used said salt along with some oregano, cumin, garlic powder and black pepper to create a rub for some chicken breast Since I’m soaking my grill grates overnight I thought this was the perfect opportunity to bust out the half grate and break it in. I grilled chicken breasts and made a healthy chicken bowl with homemade guacamole, Mexican shredded cheese, cherry tomatoes, black beans corn and quinoa I got a 4 & 2 year old so I try to make dishes that we can all eat. Chicken was awesome

and you actually ate it.

I real dilemma, for sure. The simplest answer is the 2nd KK, (well done, ckreef!) Another thought, is to leave the KK on the ground, but build a hand-cranked pulley and picnic basket (or cooler) assembly to lower and raise food/materials down from the upstairs deck so you don't have to schlep the stuff up/down stairs. Mount it on the deck rail, with a pivot, so you can swing it in to load it up/swing it back out to lower to down to the KK. Like the bucket for a well. If you wanted to get real fancy, use a motorized wench to lower/raise the basket of goodies. I faced a similar decision about my beermaking when I retired. I knew that I'd be brewing more, with the newfound time, but I was tired of hauling all the gear from the basement up to the kitchen to brew, then haul everything back downstairs to clean and put away (trust me, cleaning 5 gallon carboys in a phone booth shower stall is not any fun!) So, I brought in my contractor to build me a new brew room in the basement - several thousand dollars later, problem solved! Don't regret spending a single penny. Point of the story - figure out what's going to work best for you in the long run and will remove any recurring tedium, so you can enjoy your grilling to its full potential, then budget accordingly. Just like not regretting your initial purchase of the KK, you won't regret whatever you decide to do and spend, if it makes you happy.

Thanks for the reminder about my Pullman tin. I tried it on one of my seeded loaves. The result was a less dark and crusty, easy to eat and easy on the eye loaf. It's the one on the left in the second photo.

I think everyone missed the obvious solution. But another KK. One for the top and one for the bottom

I think you have your answer right here. I am tempted by the two KK option but I wouldn't have them on two levels. Give in to your inner child. Do what makes you happy.

Looks great, love the woodwork. and...... you got the right tiles, pebble

Looking great in it's new home. But, you need to do something about that white interior! 😄

It was a Kirkland brand rosé from CostCo. Nice simple wine to go with this meal. Wanted to try it out, decent price point. I like to drink a lot of different rosés in the summer, from milder ones like this one, to more substantial ones with heartier fare. Recently got a nice Tavel from Trader Joe's that I'm hoping to stock up on next trip to the store.

I had similar results to yours at first, but fine tuned things a bit. Here’s my trick 1. Using a blend of AP and 00 flour helps brown crust at lower temps. 2 Load hopper with a lot of fuel to get heat up. I can only get about 600 in the dome. 3 once base is cooked, crack the lid a few inches and hit the sides of the pizza with a plumbers propane torch. It doesn’t take much and flame doesn’t really need to touch - it just rises the ambient temp in that spot enough to create the 900 degree crust effect. Rotate pizza as needed to hit all the edges. still a work in progress - but they are getting amazingly close. here’s a pesto pizza just came of the KK a few hours ago.

Thanks for the info. I think I am being too cautious as I lit it up for some ribs and spent 2 hours to get it to temp. I am guessing from the comments I can go faster up front and let the heat soak happen in the back half of an hour. I was just looking as saw that the probe I have on the grill grate is at 190 but the dome thermometer is at about 210. I assume my probe is more reliable, but is the dome potentially hotter than the grate? There is lots of learning to do which means I just need to keep smoking something until I get it right.

Live up to the KK moto, spend spend spend.

Sorry no magic pencil. This is long overdue, years, but it's getting done. Use to be that I got my supplies upstair in the kitchen and walked to the front carrying it all then down to landing and down again to the lower level, through the laundry room and out to the lower deck to cook. Just hope you didn't forget anything because it's all uphill if you did. Anyway I look at now the trip will be shorter.., up or down when the work gets done. This will be #2 spot and the decision as you may be aware of comes from a higher authority. I have the help to move it up, getting it down later is another story. My hearts still in it, the body seems to be elsewhere.

From what I've read most of us put our KK's on the deck. Now if your deck is 8 or 9 feet in the air well that's a horse of a different color. I remember just recently Toney mentioning that if he sold the farm the KK is staying planted on the deck because he doesn't want to move it again. Swear to God. So a decision is forthcoming soon and I'm at crossroad. What do think? Should it go up high or stay down low? The weight isn't a concern, I believe I could park my SUV on it. It definitely would be nice to enjoy at short distance, but once it's there I think it may have to stay with the house, ( not that I'm moving anytime soon.) Like Basher I fed the tradesmen, a plate of hotdogs, tatoe salad and chips that disappeared before I could get the picture and these bacon wrapped pork and stuffing things. Drizzled in Saucehound BBQ Spice rub recently purchased on Amazon. This is a good rub for ribs, chicken and gives a nice color,,,just an all around good rub. 5lbs for $39.69....can't beat that

Did you manage to find the Badger tears and crystalline virgin sweat? The beef - a rare breed constrained to St Kilda commanding a price that makes Saffron and Gold look cheap? 😄 Just kidding but let me know where you find the Badger Tears, Waitrose were fresh out last time I tried....

YES!!! There's a burn in. DEF follow it. In my case it was NBD, for others it requires some attention. Sorry that I'm running out and can't tell you more until later, but wanted you to have the short answer (YES!!) before diving in like I might have done

EXCELLENT!!! Love it, the design just worked out perfectly. Nicely done...

Fits in just perfectly.

Thanks Tony, mentionable thoughts for sure and maybe a proper application to raise food up. I say that because 7 weeks ago I stumbled one step from the top stair in the house carrying the food off the KK and landed on my knee cap, it took a beating. Generally I heal after a few weeks, this time not so well. Regrets, we all have regrets....one for sure is not buying my 23. Happy is being content with a smile.

Perfect Matty. It looks great and fits in well with the timber and brick. Sent from my iPhone using Tapatalk

A 20F delta is pretty common during heat up. Like Pequod said, once you're heat soaked, this will drop to only a few degrees. Remember the basics of thermodynamics - hot air rises.

Your backyard just keeps getting better and better!

Troble, that's another one of your fantastic meals, it looks sooooooooooo delicious.

Lovely looking seeded bread.

Yes, especially when you aren’t fully heat soaked and/or aren’t using a heat deflector. Indirect, fully heat soaked should see temps that are pretty uniform throughout the main grate and dome.

Thank you all for such thoughtful and detailed responses to questions. Between you all and Dennis being awesome it was a no brainier to buy the KK. I think I ordered it Wednesday night and only days later, it arrived in perfect order. I am 3 hours in to the Curing process sitting at around 575 and just seeing if I get any off gassing. Everyone was good to give ideas on how to get it in and while it was not a big load in, I was still nervous. However, 1 hour, a quickly built ramp and 1 friend was all it took. Such an great experience

Save some for the orchard. Move it quick, someone might steal it.

I'll say you'd better get used up mighty quickly, like before sunrise. It looks wonderful, your plants are going to grrrrow. Nice fire pit area, you should have lots of fun times around that.

All these productive minds, where would I be without yah. And to think the answer was right in front of me all this time. Luckily I have a week to mull this over and analyze these contributions. I'm forever in your debt

I’m not swinging off those lights tony. Fire pit is done. I’m half way through mixing 9m3 of cow dung into the beds. That filled the drive way...... and the foot path. Had to move that bit quickly before council came looking. Sent from my iPhone using Tapatalk

That would be nice, a smaller one for the top, I could carry that myself. Unfortunately I've purchased two items that every RV'r should have when camping and that has set me back but puts me so far ahead of the others so, it'll have to wait. I do like the idea. Help I'm drowning.......feel like Lou Costello catching candy lifesavers from Bud Abbott Ahh Pequod...the Fogo, A little overrated but obviously in the new coal box

@tony bYou are totally right but candidly I did use it as an excuse to clean out my spice pantry and throw out the old and buy a bunch of new spices. I appreciate you sharing your rub Tony and I will certainly try that another time but I’ve been thinking about attempting this recipe and cook for months. It’s Memorial Day Weekend, I’ve got a number of cooks under my belt now on the KK and I’m ready to try something big and bold. Hopefully I don’t muck it up, but the goods have been purchased the pantry has been cleaned and the leg of lamb shall get marinated tonight. I’m looking forward to this

Another tasty looking dinner, Tony. Soon, well that's stretching it, I'll have beans from the garden too.

If you have a sharp enough special pencil, you cold draw it up there and when ready draw it back down with no effort 🙄. i guess another facet would be, where do you entertain? up or down?

Thanks, everyone for the nice compliments on the pot roast. Last night was Mojo chicken thighs. Started out direct on the upper grate to help with any flareups from the injected marinade (Dinosaur BBQ). Outside dusted with Badia Adobo, TX Gunpowder, with extra cumin, oregano and white pepper. Coffee wood chunks on the coals. After 45 minutes, I upped the temp from 325F to 375F and moved the thighs down to the main grate to crisp up the skin. Plated with wild rice medley and sautéed zucchini and onions.

It will be especially if you have great eats in the meantime.

I am totally with you Christine. My main kitchen counter is kept clear of any permanent fixtures. I subscribe to @Syzygies (or his wife's!) set up, with more obtrusive items kept in other rooms for use there or brought into the kitchen when needed. It works well and means you have good kit when you need it but you don't have to look at it all the time.

Smelly old tomb or not, those baguettes look fantastic. Bravo P. Here is my offering for today. Two of the loaves were made with cooked porridge and almonds. Yummy toasted lightly. The third loaf included grated old bread, the heavy seeded rye to be precise. Yet to cut into it but I am interested in what that does for the taste and texture.

Sourdough demi baguettes with fresh milled, ancient grain Kamut harvested from a nearby Egyptian tomb.