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One of the challenges with the 42 is that when you open the lid and play for a minute or three and then close it you're adding so much oxygen that you get a 30 to 50° temperature change. It does go back down but it takes a while. That being said I know exactly where the ear on my damper top needs to be for 235 and as long as I don't mess with it it goes there every time and does stay there.. I'm guessing you like to futz with your cooks and you open it up multiple times. Maybe you should try choking back the fan on your temperature control device.

I also got Cobalt Blue Square Tiles. My wife is a professional artist and color was her choice. I think she coordinated it with our Pizza Oven (Picture attached, hopefully)

I like the new pieces, but the old ones if available and with a keen eye are certainly a find. She's smooth as a baby's behind and lightly used, double pouring spout and has a wide port to hang it or hook it, yah I like this better. If you look around, know how to refinish old cast iron then the choice gives something historical vs new, that's all.

Even on sale those skillets are still higher than a giraffe's ass

Congratulation Wobster. It seems like you got your order in before Dennis announced his price increase. I've got a 32" and I can keep it going at whatever temperature I need. A controller helps with overnight low and slows, but it'll purr at 250-275 with the right vent settings. I have a 22 and 32 and they both are super easy to use. My son has the 22 right now in another city. Bottom line is that you'll love it. And the bonus is all the free advice you get here.

Not sure if you’d recommend it on a 42” Dennis, but on my 32” to try to minimize any temp jump when I have to open for a few minutes, like to sauce up ribs in the final stage for example, I will close the bottoms vents while I’m futzing. Always reopen them just before I close it. It doesn’t completely stop a rise, but I’ve found it helps. Sent from my iPhone using Tapatalk

Yep, you want one of these: https://www.thermoworks.com/billows-mounting-kit/. (click "universal"). SKU: TX-1611X-M3 And if you don't have one of these, get this, too. https://www.thermoworks.com/tx-1609x-bd/

Wow, that is one hell of a pizza oven. It's beautiful. The Cobalt Blue square tile KK will look fantastic next to that beast!

That is a good point. I have thought frequently that the difference between the 1,000 gal propane tank/ firebox style smoker that most of the Austin type bbq masters use, and us, is that those large offset smokers rely on a lot of fuel to be consumed, a lot of smoke to be generated, and a lot of turbulent air passing over the meat: with our KK smokers, we have wonderful consistency of temperature, but we have to choke down the air flow to keep the temperature within the desired range. also, I will be using my new Fireboard2 for the first time, instead of the BBQGuru.

I haven't cooked on my BGE for over 2 months now. I have had my KK about 5 months. (42SBB). I still like the BGE, I can't lie about that. What I love about the KK is all the space. And because it is so thick, it really does make better BBQ. The 42SBB is an awesome awesome grill (and pretty good smoker). I can give a full review one day on that. food quality - better than perfect - even with smoking. My main gripe is "temperature control to a single degree" like the quote by stephen raichlen. I feel smaller KK models may be better with this. Low and slow - no issue. When I'm going mid-temp like 275 even sometimes when I'm using the Thermoworks Billows WITH the damper, sometimes I'm getting 300. Do I care about this? not really - it's in the ball park and totally fine. I have been doing this kamado cooking long enough to know you don't mess with it too much. And - I'm totally satisfied TBH. I just made brisket AND pork shoulder at the same time yesterday. Both turned out super well. Congrats on your purchase! You will not regret it.

Congrats! What color and shape tile did you chose? I ordered my 32" BB in November. I went with the blue cobalt square tile. I'm hoping it's delivered by the end of April. (Fingers crossed) This will be my first kamado cooker so I'm looking forward to learning process. I'm stoked. Funny story. Of course, over the past four and a half months I've talked about the KK quite a bit. I've showed my kids photos, asked everyone their preference in tiles, openly discussed accessories to order, etc. At a family birthday party last week my wife and I overhear our four year old daughter telling her 13 year old cousin what we are getting. My daughter proudly states "Luci, we are getting a Komodo Kamado." My wife and I looked at each other and laughed. Needless to say, Luci was puzzled as to what a Komodo Kamado was. It was quite funny. The wait will not only drive you crazy but also those around you. Hahah 😜

A 4th of July cookout would be nice 👍