CeramicChef

tony - maybe the bright blue is because he could? Or it was on special at sunbrella? Or SWMBOI likes blue?

I gotcha! You know the problem with the written word like we have here? The vast majority of human communication isn't just the words. It's intonation, body language, etc. there has to be a better way! Those little circular emotives leave me cold. What is it they say about old dogs and new tricks? I'm one very old dog.

The guy's name was Jack McDavid. The show isn't even listed on the Food Channel that I can find. Here's a link to his restaurant. Looks as if he's lost so e weight! http://www.jacksfirehouse.com/JackMcDavid/tabid/70/Default.aspx

Yeah, tony! I remember that show. What ever happened to the Good Ole Boy in the overalls that was on that show with Flay? I think his name was Jack. He was pretty entertaining as not bad on a grill as I remember. Benn a long time since that show.

EGGARY - you didn't miss anything. Saw that episode and I couldn't believe what I saw. Flay thinks that kamados are just like any other grill. As Rob said, he is not an expert BBQ guy by any stretch.

I prefer to think of it as the Turbo Bentley! That is one massive car that handles like a Porsche. Incredible car.

tinyfish - you might talk with Dennis to see what has already landed in North America to what he has on the water.

ckreef and tinyfish - Pull the trigger! It feels SOOOOO GOOOOOD!

tinyfish - I've found that the more I improved my cookers by purchasing a more upscale product, the less and less I used what had already been on my patio! After my KK BB 32, TheBeast, landed in OKC, within a couple of weeks, I got rid of every other cooker out there. I dumped a really nice Primo and my Weber Kettle. Now I'm finalizing plans with Dennis for a 19" High Cap to join TheBeast ... he's lonely out there all by himself! As for several calls to Dennis, I think he understands it all part of his customer's purchase decision. Heck, I know it was that way with me and a couple of other guys here who love their KKs. The thing I like about Dennis is that he never is in a rush and will talk as long as you've got questions. Frankly, Dennis is THE reason I originally bought TheBeast. I knew he and his product were top shelf. I want quality in my life. Dennis is a quality individual and the KK reflects his deeply held principles.

Davey - I think the point that Wilbur was trying to make is that Apple has figured out that, like Dennis and KK, people will pay a premium for quality. I've got an original iPad that serves me just perfectly and it is years and years from its launch date. You pay a premium for both KK and Apple. In fact, Dennis is constantly innovating. It's just that his product cycle is a bit longer than Apple's. Look at the KK product line. Dennis has brought out the KK BB 32 and has new grills in the works including a duel fuel / gas model, etc. After buying my KK BB 32, I thought I was done buying cookers. A friend was so impressed with his 19 High Cap that I'm in the process of buying one. I'd say Dennis has taken the Apple model of way above average quality products that are easy to use, well designed and have a long product life cycle to its pinnacle! Nicely done and thanks, Dennis!

tinyfish - how ya doing, Buddy? Good to have you here! Like Rob said above, what size? What will be the majority of the kind of cooks do you want to do your new KK? How many people do you generally cook for? How many times per week will you be cooking? Another bit of the calculus is accessories. I went whole hog and got just about everything for my 32" KK BB except the rotisserie. I got the teak side tables, grill grabbers, heat deflectors (there are 2 types), baking stone, basket splitter, Sunbrella cover, etc. I'm happy with each one and would purchase all of them again. I'd really urge you to call Dennis Linkletter and talk to him. There is absolutely no pressure; he knows his KK line sells itself. Understand that buying a KK is an investment in not only the KK, but in yourself! Your kids will be fighting over your KK after you begging to assume room temperature. Talking with Dennis will help you clarify your thought process. Call him. He's the single most knowledgable kamado guy I've ever spoken with. Tell him I said hello!

Montana - looks delicious from my seat in OKC! Good job. Kudos to ya!

ckreef - we love questions so ask away. Absolutely nothing to hide here in the KK world. When we say the KK is the most over engineered kamado in the world, we really do mean it. After scores of cooks on TheBeast, I can really say there isn't one single shortcoming I can find. Not one. Dennis has thought this whole thing out so completely it amazes me. Everything I do on TheBeast is just so much easier on him than any other kamado I've ever used. You've never seen anything so solid as a KK.

Ckreef - what Rob, aka 5698k, said. SWMBOI asked why I was even thinking about getting another KK, the 19 High Cap. I told her it was hers. GOODY! Nothing else was said except "Do I get to pick the color?". I said "Beloved, you can get any color you want!". The room went silent as she looked at every page on the KK website for the next 2 hours!

Ckreef - the reason fireboxes crack is due to unrelieved thermal induced stress. That is why some of the other kamados manufacture in a gap to relive stress. The KK, as stated above, has a two piece fire ring. No heat stress because there is nothing to induce heat stress as in the other fireboxes. I've had The Beast up about 950° and never worried one little bit. Besides, if you saw the over engineered construction of the KK, it's going to take more than 950° to do any harm in any way. The Beast has his name for a reason and he lives up to it all the time!

Heck, SmokyDave - What good is a gyros if you're not burping it up for the next 3 days? LOL!!

LOL!! Did I tell you about the shed out back that has a cot and a blanket? You'll have to fight JackJumper for it, but I"m not getting in between you and skreef! I'm not nearly as stupid as I look!

Sav - given that the average rack of ribs here in the states is about 15 - 18" long .... That's about 11-13 racks of ribs total! That a whole lot of pork in one place!

ckreef - LOL! Does skreef know you're here? It's great to see you here. You know what 5698k and I think of the KK lime of products; if there is ever anything with which I can help you, just yank my cord. And a call to Dennis is a delight. Hey, if you and skreef want, drive on down to OKC and we'll do some cooking on TheBeast. He loves company! I've got a spare bedroom you and skreef are more than welcome to use as long as you want to stay.

SmokyDave - that just sent my hunger pangs into turbo mode! Great looking cook. Can you post the recipe you used for this? I've gotta try this on TheBeast.

No options to post pics here for this Fat Rat!

Davey - WOW! Those pizza pie pics are really nice! Congrats on a great cook! Those IR pics of a KK in action are amazing. Simply amazing! Thanks for a new view of a KK!

EGGARY - wow! Great looking Tri-tip cook! Healthy, too. Kudos and congrats on this one, Buddy!

Tony - I love the baking stone I got with TheBeast. It's the best thing I've ever found for cooking pizzas, calzones, and breads. I don't know how Dennis did it, but the baking stone I simply aces. Pizzas have a great crunchy crust, breads cook evenly, deserts are wonderfully evenly done throughout. I've tried every kind of invention for baking pizza, bread, cakes, pies, etc and the KK baking stone works best.

Tony - if this 23 baking stone is anything like the one for TheBeast, you'll be incredibly happy. I've never had a problem with it on the upper grill. Not a single problem. Come on down to OKC and I'll let you test drive the 32' stone on TheBeast. It's warmer here than Cedar Rapids! Have you dug out from under yet?