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Just barely squeezed this onto the KK. Now I just need to decide can I wait until the morning to slice it, decisions decisions.

Here's you go, enjoy and there's a fruit veggie smoothie on the side. Bacon is all sliced and in the freezer.

Thank you all very much. I'll reach out to Dennis to get started. I love the idea of teh 22TT built in (it would look great where we want it) but I also know it'll be a challenge just getting the 21 there, much less lifting the 22 up. As the project unfolds I'll be sure to post pics! Adam

Hi there Adam. I have a 21, have sold it and was thinking of buying a 22TT because I always liked the look of them and I wanted to have it alongside a new 32. We looked at the weight of the 22TT and decided that it didn't make any sense at all for us because we don't plan to build it into a set of units AND it will be very difficult to move every time we want to reposition it. So unless the look of the 22TT is what you need for your ODK design I would go with your wife's view and go for the 21. I don't believe that there is any difference in price for different colours as long as you pick a colour that Dennis has available. Worth a chat with him. I have been looking at his instagram feed to see the different colours that he has used in the past. Not all will be available but it is a good place to look to see the range.

Tried out my new Baking Steel and Forkish's 24-48 hour dough yesterday. I intended to use the 24 hour rise but it was terribly hot and humid Saturday, so I held off until Sunday, hence 48 hour rise. With everyone baking these days, yeast can be scarce so I had to use our on-hand older yeast. I don't know if it affected the final outcome as this was my first try at this dough (I usually use the KA flour recipe Charles posted a few years ago). Cooked pizza #1 at 550°F dome with steel at 525°F (9 min) and #2 at 500°F dome with steel at 475° (8 min). I pulled #1 and immediately inserted #2 without waiting a few minutes for heat recovery as #1 was a little overdone for my taste. Dressed pizzas, FULLY loaded, roughly 13" by 14". #1 on steel in KK. Used the deflector (!) underneath on main grate. #1 off at 9 minutes Bottom crust of #1. A little overdone as crust exhibited cracking when bent, as shown below: #2 off at 8 minutes with slightly lower grill and steel temps I was going for a kind of New York style crust, but since this was the first time with the recipe, I didn't really know what to expect. The crust had good flavor, but was a little tough. Not cracker, but definitely chewy. I was a little suspicious of the yeast, but I got good first rise and a doubling rise during the 48 hour refrigeration period.

I think @tekobo is giving you a run for your money!

put it in your home oven and run a high temp cleaning cycle

I'm working on it, yours will be the first slices.:) 🥓

Good questions and I'd suggest a call to Dennis. No one knows them better, he builds them. He is a wealth of information and you can rest assured that you will be getting the best help. He WILL not try to pressure or up sell you. We've pretty much all talked to him and it is well worth the call.

I have a WFO. The KK's are my work horses. The WFO is one of my "fun" grills. He who dies with the most grills wins. I'm trying hard to win - LOL

Grilled octopus bluefin tuna sashimi w/siracha & soy, wild Alaskan king salmon with quinoa (carrot, celery, sweet onion grilled zucchini

Howdy all. I'm in Frisco TX and about to build an outdoor kitchen. I'm debating b/w the 21 free-standing vs the 22 that I'd have built on a lowered shelf. Just my wife and I and sometimes a few friends. I can't imagine ever cooking for more than 10 people at a time. We'll pair with an Evo griddle which will also give me the ability to cook stuff in a pot (i.e. no side-burners needed). Anyone with experience with both? My wife sees the pro of the 21 is if we wanted to move it it's on wheels or if I needed to monkey with something behind it. We're leaning towards the 21. Anything obvious about the 22 we should consider? Likewise, what are color options if we have one made and are there price differences for colors (other than the standard difference b/w squares and pebbles)? Thanks

Holy cow @MacKenzie... Beautiful food, beautiful pictures.

Second what Mac said. But you can't go wrong with either. The Evo will be my next outdoor purchase as well (when I either win the lottery, or after I bribe my wife with a Range Rover...somehow), good choice. For pots, I've already thrown two different cast-iron pots and one SS pan on the KK. Works great.

I will put a Twin Eagle Pellet cooker next to my KKs one day though.

I thought the same exact thing. If they only knew what they were missing it wouldn't be a contest.

Sort of a weird angle and I was sure it wasn't a 42" but couldn't tell for sure if it was a 23". I didn't see a goat.

@AJR it’s my favorite as well. I’m lucky San Diego is a tuna town....right now all the fisherman are selling direct to homeowners since restaurants are down. You can go to the dock and buy fish literally fresh off the boat. It’s $10/lb for yellowfin tuna....that’s insane.....two years ago when the water was warm and the tuna were jumping into boats it was $5/lb for most of July. Bluefin is $15/lb....(which is the price for bluefin nigiri piece of two at a sushi restaurant). I make this dish all the time and people think it’s fancy big it’s just ahi on top of soy sauce with a drop of siracha. Takes 5 minutes and is crazy cheap @Basher I booked it the night before in water, white wine, police oil, sweet onion, celery, carrots and salt & pepper and dried basil. Then I put it in a bag overnight with salt & pepper, white wine, garlic, olive oil and dried basil....I’ve always loved octopus over a wood fire and I have fond memories eating it in the Greek islands in 2007, so when I saw it staring at me I said “WTF! Why not I can cook anything in my KK”. So I bought if it was only about $23 for 3+ lbs, and I watched the two YouTube videos and kind of combined them. Turned out great. Will definitely do it again....next tine will sear it on lower grate but overall it was a winner

Pulled at 200 F, rest for 1 hour IMG_8468.MP4

Looks deliciuos, Aussie.

Can't keep you all hanging lol. After the rest..Got stuck into it..and threw it in a bun .. Sent from my SM-T835 using Tapatalk

Thank you all for this conversation! We have always used our deflector, but my husband was just questioning its necessity tonight as he was preparing our KK for an overnight low and slow. I found this info just in time.

I'm pretty sure the results are much more due to the operator than the camera...

@troble, thanks, I really like the beef ribs and would definitely buy them again.

Found some beef back ribs at the CostCo, new to me soooo.... Sous vide @ 141F for 30 hours and here they are- Now to make them a little more appealing. Just like magic. Plated.

Bourbon sausages w/Stone IPA whole grain mustard

Catching up after a couple of cooks. First up, a nice roadkill chicken - pre-marinated lemon/rosemary from Trader Joes. Cooked direct on the upper grate, with apple wood chunks, @ 350F. Plated with red potatoes roasted in duck fat, with sautéed asparagus with a "mock" hollandaise (I had some leftover aioli that I add some melted butter and lemon juice to - a fair approximation). Last night it was bacon-wrapped pork tenderloins. Cooked direct on the main grate, with Dizzy Pig Dizzy Dust, @ 325F, with peach and hickory chunks. Plated with roasted red cabbage, with a bacon & parmesan gremolata, and a nice whole grain mustard pan sauce.

Freezing cold here with snow overnight and rain and wicked winds, time for comfort food. Chicken drumsticks, baked potato and a salad coming...... Drumsticks on the KK. Plated As usual the chicken was moist as can be.

Made a couple of my South Side thin crust pizzas on the 32. Perfect clone of my hometown favorite, the legendary Colucci’s. Two 14” pies fit no problem. Homemade sausage — only way to get that distinctive Chicago flavor. Always, ALWAYS cut square. Wedges are the enemy of the people. 🤔

"The Girls" made me do this pizza cook, eh Troble. I did two identical pizzas and some days are stones and some days are diamonds. This was a diamond of a day. 10 inch pizza shell. Starting to dress them up. Dressed. Baked. Served.

Burger lunch today.