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Looks to me like a Richard K5, not a KK. Very different construction, perhaps $600 new. Has all it's tiles, so looks never used. I've made decent Q for a crowd on this, a friend bought a K5 when I bought a K7. My K7 fell apart, even my neighbor sent it to the dump as his tastes evolved. But let's remember, Texas Q started with metal worker off hours converting oil drums to offset cookers, with the right skills one can make great Q in a ditch. A KK is a Lear jet. This is not that.

Anyone have pictures of how big of a pig you can get into a 42" and a finished product? Dennis called me yesterday and he had a cancelled order for a 42 in the same matte black pebble as my 32 order and I took the plunge. It'll be on the way soon. I was just dreaming of calling a neighbor of mine and organizing a little pig roast for Halloween. Main thing I need really is advice on what size of a pig to get for the 42. But - I love pictures.

@johnnymnemonic He hasn't posted in over 3 years so I'm not too sure you'll get a response 😔

It's not about need. My wife thinks I'm crazy and she is right. My dad had a friend that said "anything that's worth doing is worth overdoing" - I guess that is the principle I am going by.

Woo hoo! You catch me coming off Dennis' website and telling myself that I really do not need a 42. Happy for you. Sorry, no pictures of pigs in a 42 but looking forward to seeing yours!

Ha. I had to go back and watch to the vid to see what I said. Thank you @Syzygies for watching to the end and providing the timing range so I could find it quickly. Shame. I didn't do my bit for gender equality. I normally say "Bob's your uncle and Matilda's your Tante. Next time.🤗

I think it was the benefit of waiting for the fire to die down. He would have needed a grate about a floor up to get away from those flames! @jeffshoaf, @Basher thank you for the tips. I do use kiln dried wood but it will of course absorb moisture from the air. I like the idea of wood fire and found that my Solo stove is very good at keeping the smoke down so I have used that instead. Will try again on my Argie grill. The thought of wood smoke on my burgers. Hmmm.

Nice cook, can you describe your multi stone setup?

I’m just catching up, I’ve been busy but still grilling every day. Here are some current cooks the kids loved. IMG_4075.MOV IMG_4077.MOV

That's a crazy big fire, dude! Glad that you tamed it and the food came out great! The benefit of being able to adjust those grates up/down!

I've been in their wine club for a couple of years now. I like that all of their grapes are grown on their estate. This is my crazy time of summer (fortunately after last year's hiatus!) with golf outings, beer festivals and out-of-town guests, I've been busy. I've been cooking, but just couldn't take time to take pictures and post them. Tonight I managed to dodge 2 thunderstorms and cook dinner in the "eye of the storm" - hence, the semi out-of-focus grill pic! It was just starting to rain again. Local corn (of course!) and peri-peri chicken breasts and a nice side Caesar salad.

Great job Kemi, thank you VERY BIG... you are my hero! And the best line... "and Bob's your Uncle"

That’s a huge fire Jeff. Tekobo I would think your wood is either green or it’s absorbed some english moisture out of the air. I use hardwood- stacked no more than 3 inches high. If I need more heat mid cook( only happened once when we were grazing through a deer over a few hours), then I add an extruded coconut charcoal. Why? The charcoal doesn’t flame like wood. It as it ignites it becomes instant embers. I do love the flexibility of winding the food closer or further from the heat and watching/ hearing the cooking happen. Sent from my iPhone using Tapatalk

There was quite a lot of smoke initially but it went blue pretty quickly. The wood was kiln dried so very dry; I had newspaper tucked into the log cabins and I think a good percentage of the white smoke came from that paper. I waited for it to burn down to mostly embers before starting to cook; maybe 20 to 30 minutes. I'm still learning this grill and cooking with wood and this was really too much wood and too much heat; I can manage the cooking temp by raising the gates but burned my arm from the radiant heat while flipping the burgers. I had on heat gloves but they only reach about halfway between my wrist and elbow and the burn was in the exposed area below my elbow. I guess I need to get some welding gloves with gauntlets that reach my elbow.

There has been some discussion on the merits of fire brick vs grated floors with the main advantage of a grated floor being better air flow for a better burn. I grilled a big batch of burgers and hot dogs Saturday on my brick lined grill; as you can see in the attached pics, i had no issues with getting a good burn! One i put the food on, i was very busy and forgot to take pics but the results were very popular, especially the burgers. It was most attendees first ever wood-fired burgers, tho most assumed it was the burgers instead of the cooking method. I used members mark 80/20 1/3 lb frozen burgers for Sam's Club. The hot dogs were a hit too but wienie roasts over wood fires are well within most folks' experience around here.

Not only the increase but the SPEED of increase too! Wow..

the surcharge is more than fair; I certainly don't want you to be "eating it" on my order (which hasn't shipped yet). Thank you for being transparent/public with the info.

Crazy/Insane/Madness!!

Sorry to hear that Dennis. I think you know I work in roofing and solar manufacturing we’ve been seeing crazy material price increases for raw materials, electrical breakers, shipping costs, delays in the port all the stuff you’re talking about. This week I even contacted by green tea supplier who gets his product from China and I’ve been using from him since 2007. He’s out of stock and his product is stuck in port of Oakland for a month and he told me he has to raise prices when it lands….it’s everywhere