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This is an interesting twist . https://kalamazoogourmet.com/products/shokunin-kamado-grill/. Sent from my SM-T835 using Tapatalk

That calculation is for two plates. One shouldn't trust other people, ever, to do numbers. Let me explain my calculations so you can check me: A calorie is the energy it takes to raise a gram of water one degree centigrade. It takes 80 calories to thaw a gram of ice, 100 calories to bring that gram to the boiling point, and 540 calories to then turn that gram of water to steam. When the steam condenses, it releases that same energy. That's why steam burns are so severe. That's why the bread loaf notices we're doing this. By weight, aluminum holds 21.5% as much heat energy as water. This is better than steel, at around 13%. Water has a specific heat capacity of 4,181. Aluminum has a specific heat capacity of 897. The fraction 897 / 4181 = 0.2145. I bake at 450 F = 232 C. That's 132 C above the boiling point 100 C of water. My cake pan with two aluminum disks weighs 44.9 pounds. 44.9 * 454 = 20,385 grams. Scaling by 0.2145, that's the same heat capacity as 4,373 grams of water. 4,373 grams of water times 132 C above boiling = 577,236 calories of energy for us to play with. To turn ice to steam in the KK, we need 80 + 100 + 540 calories per gram of ice, or 720 calories. Our 577,236 calories divided by 720 is 800 grams of ice. 400 grams of ice is plenty, so one aluminum disk is plenty. A facility with math lets one shorten all this substantially in one's head, or write a spreadsheet, but anyone can work through each sentence one at a time, and understand what's going on here. If one wants to check my research, in addition to my calculations, here is a site describing turning ice to steam, with numbers matching mine: Heat Energy Required to Turn Ice into Steam The ratio of specific heats between aluminum and water is what matters here, not the units or their definitions, which can get confusing. Here's a table that yields similar ratios to mine: Table of Specific Heats And there's an age-old tension between theoretical physicists and experimental physicists (I am neither). Theory is only good for puzzles unless it works. In my experience, these calculations work.

Doing the season run for the Argentine grilss Have to repeat fro the bars and flatop Having a Cuban and a beer while I watch it 1/2bag of lump Sorry for the glare, but facing West at this time of day It certainly kicks the heat

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Also - as a feature - if, in the future, I wanted to have a lid, this model can have a lid added and it will be a Scottsdale model. http://www.azbbqgrills.com/page-1/

@TomRaz I chose this one because of the options offered. upgrades for grills, flat top, cover. and the guy who owns the business and makes them is a vet.

Jon B the grills are angled forward, there is a v-trough running right to left with a drain out of the left side of the grill. In the second picture, with the front door open, you can see the v-shaped catcher inside the grill and the drain valve on the side. I just need to hand a small metal bucket / paint can on the drain valve when needed. CKreef - thanks for the tip re: paella.

Weighs in at a "hefty" 250 pounds! It seems they haven't been around many kamados... That is practically anorexic.

Crikey! Did you get a look at the price?? I'll take a BB32 over that any day.

The trip is over, the new addition is in the Grill Shack. 24" x 48" Tuscan Grill from AZ BBQ Outfitters. Upgraded to stainless steel Argentine and 3/8" round grills, also added a stainless 24" x 24" flat top. All the grill are 24" x 24" so you can mix-match. HD Canvas cover, even with a cover for the wheel. two tools provided, a coal pusher and a v-shaped scraper for the Argentine grills. Instructions for break-in / seasoning. I have to re-shuffle the shack to put this one in a different spot. Atleast I don't drag it out for weeks

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Steve Raichlen used that grill for a whole beef shoulder clod, I believe the maker was Kalamazoo. Anyhow that does look like it will keep you busy and certainly up your game. Tear it up and get some nice gloves for protection

Looks like you got enough smoke on it. How was it? Gotta be careful with fish...cook quick and only require light smoke for taste. Thats a cook I do every Sunday for the girls just prior to kick off, wings for me. Seems you and that KK have struck up a good friendship

I like this newfangled aluminum disk approach. Not going to buy one yet because we're going into austerity mode as we are preparing to move. But it does mean that I can leave the chain behind! Woohoo! Maybe not your title, but the tiara might be a bit dinged.

Bouchon Bakery recommended stones. Huh. I figured get water inside stones, heat to 450 F, you're making a bomb. No way. I started with cast iron and steel, and stumbled onto aluminum.

When I first saw Pequod's pile of chain at the start of this thread I thought, there is no way I am doing that! However, as Mac says, one heavy aluminium disk in a cake tin feels like a neat solution. Thank you, MacQ for asking for clarity and thank you @Syzygies for explaining so carefully.

Quote from tekobo, "Am I right? Or is Macqueenzie?" I hope I don't have to forfeit my title over this.

Today is National Lobster Day in the U.S., so for lunch we had sous vide lobster rolls with a whisper of mayo, some lemon juice, parsley, chives, and a lot of butter, along with a glass of Schramsberg sparkling wine and some Cape Cod chips. Yum!

I am happy that you re-did your calculations. A single aluminium disk and cake pan feels like a realistic option for me and not having to get chain as well is a bonus. I re-opened the no-knead discussion because my macho application of the slap and fold technique was bad for my health. All the no-knead recipes that I have found online use a cast iron enclosure. Have you found that you can use the same no-knead dough recipes and technique without the cast iron pot or have you tweaked both/either in any way? As an aside I do find it funny that Smoke Pot Syzygies gets so riled by people who think that using a pot to bake bread is akin to using a steam oven. I have learned to let such things flow by, even when people insist on calling my KKs Big Blue Green eggs.