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Hi all!...... I recently lucked into a 2012 Autumn Nebula 23”. Many thanks to those who posted advice and pictures on how to safely transport one without the crate. The only hiccup was not paying attention to the brake light until the pedal started going all the way to the floor. A little brake fluid and problem solved, well almost, but I did make it home without any damage. The previous owner took great care and it looks amazing. The grates have some issues and I’ll post pictures when I get a chance for some advice on how to clean and repair. I’m replacing my 20 year old K7 that has served us well, but it is nothing like the KK. I’ll find a good home for it. My wife has an idea for a new location for the KK since it’s so beautiful. As soon as it’s ready I’ll be firing it up. Thanks again for all the informative posts and great pictures!

Ain't that the truth. You guys convinced me! I added the baking stone to the order. This is my final decision so I stop bugging Dennis with amending my order, lol!

Forrest, that's a great set up you're going to have. Sadly, the longest two months of your life is ahead lol. I have a few thoughts. In the grand scheme of things, $75 for the baking stone is a small investment. It fits perfectly and will essentially be shipped free. Worth the cost IMO. You may also want to invest in a cover for your cooker. This will depend on where you plan to place the cooker and the weather conditions in Utah. If there is even the chance of the cooker getting wet and temperatures dropping below freezing, it HAS to be covered. As with any porous surface, freeze/thaw cycles can quickly take their toll. Lastly, while not even close to being essential, I find my BBQ Guru makes long cooks effortless. It may be something you can research while you wait. If you haven't figured it out yet, members on this forum are experts at spending everyone else's money Sent from my SM-G973W using Tapatalk

I just placed my order for the brick-lined Santa Maria grill from Arizona BBQ Outfitters. They're estimating the current lead time to get it built at 14 weeks; the 48" model is actually 57" wide so it's a big'un and weighs 800 lbs. I upgraded to the dual stainless steel grates. I went a bit over what i had hoped to spend once the shipping was added in, but it was less expensive than my KK and my pizza oven. They said the had two being built now; of course, those belong to someone else so i have to wait my turn. She also said the price of steel is going up so i wouldn't be surprised if they have to raise their prices. Based on their Facebook page, they've been busy and recently shipped a bunch of BBQ pits. Now i need to find a source for wood. We had a wood burning furnace when i was growing up so i have plenty of experience cutting and splittng wood, but my old worn-out back can't handle that anymore! Thanks for everyone's input!

Good luck. During my waiting period, I probably amended my order 5 times. I’m sure Dennis loves when people do that [emoji12] (sarcasm). But I’m sure he doesn’t mind really, it is a business after all and the more you buy the better he is doing. You can expect your patience to be tried a bit while you wait, and likely comforted by some retail therapy. I should be taking arrival of mine in the next couple of weeks. My wait has proven to be great for my future cooks and equally poor for my cash flow. For all of the right reasons of course. Can’t wait for the young grasshoppers to show what we are capable of. Sent from my iPhone using Tapatalk

Thank you Mac, I know what you meant...... I think! Had a couple of hungry boarders over for the weekend. Spit roast pork leg with veges tucked around the edges. Cauliflower, spuds, sweet spuds and pumpkin. The pork was boned out and filled with cumin, onion powder, chillie powder, pepper, butter and purple crack. Initial smoke with some tea tree bark- aka paperbark. Sent from my iPhone using Tapatalk

Update: I was finally able to get ahold of Dennis and get my official order put in. Here is the sorted pebbles that will be used for my future 21” Supreme. Also I added the side tables, drip pan, half grate, cover, and wood/charcoal to the order. Dennis said it should hit the water mid-March! Sent from my iPhone using Tapatalk

Nooo. In this case, don't second guess yourself. If you really think the 16" pan is better for your needs then get it. I like the fact that you know what you want. We all do. Want. Everything. You may well get the larger pan down the line if you find you really need it.

I have to think the kk will drastically out perform the joe because of the same reason..the kk will maintain high heat with less airflow, which I believe will be more even, and flavorful...that’s my story, I’m stickin with it. Sent from my iPad using Tapatalk

It also depends on what you mean by “heat up”. If you mean heat soaked, then due to mass it will take longer. If you mean ready for direct grilling, my 32 is ready faster than my 23. Larger top/bottom vents means more airflow. It’s surprisingly agile for a big guy.

I think you will quickly notice the difference between how your new KK operates and your experience with other kamados. I suspect your concern with heat entrapment under the drip pan will eliminated once you use it. These really are superb units.

That looks great. I really enjoyed the video @jeffshoaf. Congratulations. My only reservation is about the mild steel. Shelter and a cover I think will be important. We had a mild steel barbecue for a few years and it was a PITA trying to keep it from rusting. We ended up painting it a couple of times. It was in a sheltered alcove but we didn't have a cover. It was a waste of the £600 we spent buying it in the end.

Congratulations! Looking forward to the photos.

I second everything everyone else has said about the pizza stone. I deliberately did not order one for my 32 and almost immediately regretted not doing so when I started to bake on my 32. The cost of getting one shipped out to the UK on its own would be prohibitive but, super luckily for me, @RokDok appears to have two and is going to let me have his spare one when we finally get to visit him and Mrs RD. And yes, we have discussed it and the spare baking stone does not appear to be a heat deflector but rather a production "second".

Looks great! You will definitely notice the difference.

I’m sure the KK makes amazing pizza, maybe I will get the pizza Stone just in case. The Joe has a huge pizza insert that causes the heat to radiate down from the dome and out the front. You can see the pizza the whole cook. Sent from my iPhone using Tapatalk

I will share each part of the journey! Now I’m second guessing it and think I might just get the standard 21” double bottom drip pan. I sent an email asking Dennis if it can be made to fit the middle grate below the main grate. I can’t make up my mind lol. Sent from my iPhone using Tapatalk

We are patient here on the tile side @Forrest. I started off pebble and then moved to tile after two years so I know what I am talking about. They will turn your head, the marrying kind, you'll see. In the meantime, enjoy your hot love affair with pebble.

Hey all! Just been catching up on the thread, there’s some insanely good cooks been happening! There isn’t a single thing that I don’t want to try Cooked a couple of pizzas tonight, it was a really quick dough, so results as expected, but they didn’t look too bad. Sent from my iPhone using Tapatalk

This has inspired me to use mine in this manner as well as a water pan during brisket and pork shoulder cooks. It really is the perfect heat deflector as it’s shape matches the KK so well. Do you all use water pans during long cooks? I did during my first brisket on the KK and water was literally dripping from the top cap. It was crazy. I don’t know how necessary it was on a KK, but I figured it couldn’t hurt.

I use mine as a heat deflector under the main grate when doing a pizza that is on the upper grate, it allows the topping to cook more without burning the bottom crust and I also use it to collect the drippings when roasting a chicken.

I use it. Load it with root vegetables and 1/2 inch of water with a few herbs and spices under your roti cooks and low n slow. The veges rock and with watered cooks it’s an easy clean. I’ve tried this once with an oil base under a roti cook and it was too hot. Over did the veges. As expected, the engineering of this double pan is excellent and unique. Sent from my iPhone using Tapatalk