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In a total of 2 and a half hours the KK made it from my garage to the back yard and into place with a fire working it's way up to 500 for the venting process. I can't believe how easy the whole process is. Dennis sure makes it simple !!!! I did it by myself but my nephew did stop in for a minute to help me roll it off the skid. I started with a BGE about 8 or 9 years ago and within a couple years graduated to a Primo XL. But were excellent cookers but they just don't compare to the KK. I moved the Primo into the pictures just for comparison's sake in case someone is curious. The Tuscan Chef Pizza oven will stay but the Primo leaves tomorrow, my nephew will put it to good use The supervisor approved of my work, then went back in to sleep on the couch, way too hot out there for her lol

Filet Mignon with “musket powder” rub I picked up in San Antonio this week. Hints of coffee in the rub. sweet corn on the cob with “elote” rub from my friend @Tyrusthat my wife and I both really enjoyed grilled asparagus brushed with olive oil, butter, garlic, black pepper and topped with truffle salt. easy cook. Great results

Well today was the day I decided to make the move.. it took removing a section of fence and 5 people but it got done! The 42" in its new home, then nice and cleaned up with tables. Won't be burning it in for a couple of days.. need a bit of a rest.. haha.

Here we go, by the end of the cook every bug in the country was in my ODK. I nearly got carried away.

Peruvian ceviche Grilled octopus marinated with lemon thyme & oregano from the garden, garlic, olive oil. Grilled with mesquite wood and finished with fresh squeezed lemon juice roasted garlic & olive oil cous cous

I’m too lazy to use the basket splitter most of the time. I just shove a pile of coals to the corner and use the half grate/lower grate combo for indirect & searing. Works great for me this way

Great cooks all around, folks! Rocking the KKs! Simple wing dinner last night. 3 different dry rubs (no sauce). Direct, main grate, started out at 275F and finished at 350F. Peach wood chunks. Plated with air fried duck fat sprayed fries, side salad, carrot & celery stix with blue cheese dressing and some Peruvian green crack sauce for the fries! Sorry no pic of the can, but a Cigar City Jai Alai (one of my favs!)

I bought a package of 4 cordierite pizza stones. They are 7.5 inches square and 3/8 inch thick. Thought they might come in hand as heat shields or whatever. Late the other night I started pizza and needed a quick setup so here is my first 7 inch pizza on the stone. Loaded and ready to go on the KK at 530F. Baked.

Well I wasn’t sure that I would be able to get it in place today so I’m not really prepared to do any cooking. but tomorrow I will spatchcock a couple chickens while getting comfortable with temp control. Then next week I will stuff it with pork butts and the week after brisket 😁

Congratulations @Jadeite she’s a beauty

A couple of my neighbours suggested a whole pig in fact.. it'll have to be done at some point!

Awesome looking KK jadeite. No problem fitting a whole pig in there. Sent from my iPhone using Tapatalk

Beautiful looking KK Bill. I didn’t realise how similar in shape the domes of the primo and KK are. Well done. What are you going to cook? Don’t waste the heat from the burn in. Sent from my iPhone using Tapatalk

Another beauty has landed. 🥂

It is a real beauty, a force to be with I'm sure. 🥂

Amazing!! Congrats! I got mine into its home today too.. been a BUSY busy day!

New tiles never before made.. Terra Blue Pebble, Bronze Metallic Pebble and Autumn Nebula Pebble Have been asking the factory to make this for years.⁠ I think they're going to be great.. Autumn Nebula The Terra Blue are sorted for shade, tone and character... So there will be both light and darker versions

The rental company is still waiting for the last person to return the skid steer, it should have been returned already 🤬 oh well,I’m will call back in the morning. I’ll get it outside eventually lol

Well I decided I'd start the process today of uncrating. Had to do a little modification to the process to get the crate off (Not enough vertical clearance to remove it straight up) but it worked great. While still dusty/dirty.. it is beautiful!

While I agree with Tony in principle, in this case Forrest's 21" KK basket (and firebox) appear to have a squared-off rear, so it may only fit in one way. On my 23" KK, both my baskets were "generally" round, but I had to persuade the basket I use with the splitter into a bit more perfect roundness with a 4 pound hand sledge so it now fits into the firebox in all directions. YMMV.

Very nice! Congrats! Also a great idea to take some slats off for inspection.. my crate was basically pristine so I just did the old flashlight through the slats inspection but given how good my crate was it was clear there wouldn't be any damage.

The half grate is built to sit on the left side over the direct heat.. If you are a lefty, you can also use it flipped over on the right. the 1/4" frame would be on top but does not effect cooking.. You can cook indirect over the splitter on the lower grate also..

Well it is in the garage for right now, as soon as the rental company gets their skid steer back, later today or tomorrow. They are going to come over and move it to the back yard for me, save me the cost of renting it for the day so no unboxing today but I did take a few slats off to inspect before accepting delivery to say I’m thrilled would be a serious understatement 😁😁😁😁😁😁

My Cobalt Pebble is on the boat

A little late here. I never take pics and post so I know it didn't happen, but I just did a prime rib the other night. I like to reverse sear them. 200° to 250° to an IT of 120° to 125°, remove from KK, tent/rest. Crank KK up to 400° to 450° and put the roast beck on to sear and crisp the outside. Pink from edge to edge every time.