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New Idea.. If you would like a more polished look when installing a 32" BB in a counter, these two teak inserts will fill the gaps left, right and in the rear. These could have stainless inserts also. You tube video of teak counter inserts

Not really a fire pit but can be used as one that's probably lighter weight and less expensive than a breo or solo would be a Weber Kettle with a Santa Maria attachment.

Oh, but you could. Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans by Kirsten K. Shockey I bought this for natto; I have the correct soybeans and a Musui Kamado I will use as a fermentation chamber. And the miso section looks interesting. I travel too much for many of the Japanese ferments. They require regular attention.

Breeo is definitely a credible option. My favorite, never-look-back grilling option is a Solo Stove Ranger, on a Harbor Freight cart modified to hold a Breeo adjustable grill. I think I prefer Solo Stove to Breeo for the pit itself, but I'm not sure why. Solo Stove Ranger Breeo Outpost Grill Harbor Freight Service Cart There's a long thread on the Solo Stove; various of us have one (or more): Solo Stove (KK forum). This is the bastard child of a Weber and an air fryer. Once you get used to the geometry, there's no going back; it just makes sense if you can get past habit. Chicken thighs on double skewers, burgers on a perforated plate, ... My most frequent use is actually grilling vegetables for salsa for tacos. I can light it in a couple of minutes while juggling various other kitchen tasks, and time pretty well when I can come back to grill. I'll put in a layer of wood chunks, then a layer of lump charcoal, then pour in a bit of isopropyl alcohol. Light one of those long matches, play with it to get several inches going as if you're just toying with the fire pit, it should know what's coming. Throw in the match, WHOMP, enjoy the neighborhood dogs barking. Go back in to prepare the rest of the meal. (Harbor Freight is a US chain, a bit of an inside joke as one either deliberately shops there, or deliberately doesn't, depending on the application. It's for a very specific quality level, when no other quality level will do!)

This pastry is deadly high-calorie. Eat at your own risk! Recipe here:

@tekobo - you are correct. I was just trying to simplify the description. I will NEVER try to make it myself. Sorry.

Decided to do something a little different, I smoked up an nice Alabama Round Steak (bologna) I started with 4 pounds of Seltzers Lebanon bologna, scored then rubbed with mustard and then Bad Byron’s Butt Rub. I smoked it for 3 hours at 270. Think of it like a big smoky summer sausage 😁

Heat deflectors: While I do make them, I haven't personally used a heat deflector in my grills for more than 12 years because I believe they increase airflow. (It’s easier to supply them than to educate the ex-glazed pot users to believe they don’t need them) In the glaze ceramic pot, big green egg, Kamado Joe world having a plate with thermal mass inside your grill will give additional stability during ambient temperature changes. Because my grill is so well insulated.. they are not necessary. I simply preheat the grill empty and then put a piece of aluminum foil on the lower grate for the area I want indirect, put my drip pan on top of that and use them to create indirect airflow. This will give you better performance/less airflow. https://komodokamadoforum.com/topic/10026-heat-deflectors-in-the-kk/?tab=comments#comment-121321