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Yesterday was a rough day. So, I thought I'd enjoy a perfectly cooked tomahawk for dinner. I cut the bone off before slicing, then went back outside to close down the grill. When I returned, my little buddy strarted poking around in my absence. Even he can recognize perfection! In case you're wondering, he's a good little boy and waited for his morsel [emoji3] Just thought I'd share. J Sent from my SM-G998W using Tapatalk

I recently bought a 16 and Dennis said he does not fit them with rotisseries as standard. I see that you have a 22" HT @Sharon. Do you have a rotisserie set up for that? I imagine it will be a better bet to use a roti in the 22 as you have greater distance between the food and the fire. Even cooking for one I find the roti to be easy to use and clean up after - no grates to clean and you can put as much or as little on the rotisserie rod as you want.

Coming right along. I have friends coming over to get it off the pallet and I have all the wrapping removed now and everything removed from the inside of the grill so it is as light as possible. Man these things truly are amazing. It is difficult to put into words. So the picture I attached with the "foot" of the grill --- I am assuming I just remove the front piece of wood there and then I bump this thing down off the blocks. I don't see how else to do it. Anyway - it's coming down the ramp tomorrow! Sorry I couldn't provide more - I have kids running around and my wife is gone for the weekend. Ah yes - food. I am planning to fill up this firebox for low and slow and just keep the grill going at low and slow temps all weekend. Friday night: 3 racks of baby back ribs. Saturday - 2 briskets. Also saturday - got a friend coming over who was interested in smoking a whole chub of bologna so we are doing that for saturday lunch. The briskets shouldn't mind a little company.

Yes, that is a classic POSK K7 (I used to own one.) You do NOT want this grill - at any price.

Reminds me of a saying George Carlin used...."Never get a dog with an asshole higher than eye level."

Don't forget the bottom of the KK body is also resting upon a small wooden box to keep the weight off the wheels during transit (at least on the non-42s). If it doesn't bump off reasonably easily, one option is to collapse the box, then roll it off the pallet.

he's a good little LARGE boy and waited for his morsel

Thanks so much! I am not feeling too much pressure. I am counting on my experience with other Kamados and all my watching and reading on Kks to make this good, but also I have a couple of my oldest friends here who I am not trying to “impress”. I have a feeling it is going to be really good but regardless, a lot of fun. Sent from my iPhone using Tapatalk

Looking good- and love to hear the ambitious initial weekend cooking plan. Use it or lose it I say!

It's raining here so I had to cover it. But it is going to be a nice weekend and the rain stops at 1pm. More to come.

This is going to be so much fun to watch and hopefully we'll even get to see the first cooks this weekend.

I am sooo excited for you @johnnymnemonic! KKs are great in the flesh aren't they? Looking forward to seeing your KK in all its glory and to seeing your first cooks this weekend. Don't put too much pressure on yourself though - you want your first experiences with your new friend to be good ones.

Correct, just pop that rail off and bump it off. It comes off the ramp much easier than you would think, don’t worry about it taking off on you. I had someone help me with my 32 but after doing it I know I could have easily done it myself

Agreed Tony! To the OP; as a previous owner of the same garbage in the link, there's a reason it's only $400. Not even comparable to a KK. J. Sent from my SM-G998W using Tapatalk

They have been shipped..

I ended up doing "down", and it turned out fine. Here is a photo of the brisket on the grill just before I took it off to wrap it. Nice bark and even some moisture showing on the top piece, so I am not worried about it drying out. A really lovely brisket. Looking forward to dinner.