Tucker

setup half low grates, half high grates

start on the low grates at hi temp

then once seared, move to the high grate for a dwell to temp

I've had several different color combos, one constant is the 19.5" in autumn gold pebble.

Loved so much I got rid of the others and got a 23" gold pebble.

I would choose the first pair, gold flake, autumn nebula

Good luck

My 2 cents regarding the cradle versus spit topic.

Spit.

I own a cradle for the 23" and 19.5"; i hate them, too many parts to clean, difficult to manage. I stopped using the roti for that one reason.

your space looks wonderful and inviting.

tile back splash behind the Argentine grill is a great touch.

really like the table between the two KK's, great idea.

lotsa good cookin' gonna happen there!

I have used both at different times. the charcoal, for me, is a bit more predictable.

Getting used to it, finding that the fire does not need to be large at all to create a good temp. lighting is kinda simple, build a small log cabin of kindling with newspaper in it.

love the modular grates, 3/8" round, v shaped argentine, and flat top.

it takes care of large volume cooks and the flat top is beautiful for scallops.

we reduced to two KK's, finding the 19.5" handles many day-to day, while the 23" handles large smoking tasks.

Updated now that I am back to 2 kk and a santa Maria grill

Wow, that looks fantastic!

great job.

It will depend upon the size of the brisket.

You can find the dimensions of the 19" table top grill here:

https://komodokamado.com/collections/19-lil-isla-table-top/products/19-hi-cap-table-top-cad-drawing#gallery-2

A similar page is in each of the different grill pages.

Hey!

Where'd the legs go?!

🤯

confgrats!, nice looking color

For low-n-slow, i use BBQGURU digiQ that i purchased years ago, still does what I need.

For temp monitoring on hot / fast cooks I use thermoworks 'thermpro'

For instant temp check i use thermoworks instant read thermometer.

There are several other quality products with many more features taht have been brought to market since i bought my items.

The crate should have a sticker on one side at the bottom that reads "Important place supplied ramp on this side only".

white background, black lettering, red arrow pointing downward.

👍👍

Looks great, love the woodwork.
and...... you got the right tiles, pebble 

Winner, Winner, chicken dinner, up top or down below, which way to go?

(great observation CKreef!)

If you have a sharp enough special pencil, you cold draw it up there and when ready draw it back down with no effort 🙄.

i guess another facet would be, where do you entertain? up or down?

firebox does not weigh much; i'd leave it in. remove everything else.

I would create ramps to go up/down from the deck. make them as long as possible so you reduce the severity of the slope.

Inventive, looks great!!

Perpetual wine of the month club ?

[to go with all the good eats he had better be cranking out.]

My routine for emptying the cooker when the bottom is full of ash.

I take the charcoal basket out, remove the heat deflector and the front draft door.

I lay a 33 gal trash bag under the open front draft door on the ground and slide it under the cooker part way. Think drop cloth.

Use a 4" cheap chip brush to sweep the ash out onto the 'drop cloth' trash bag.

Pick up the bag from either end forming a hammock for the ash and pour it into the trash. Fold the bag up for future use.

If you are concerned about breathing in the ash, a NIOSH rated mask will do the trick.

H - which recipe did you use for your naan bread?

thx

For heat deflection only, it is either one of the drip pans or a piece of foil.

For drippings & heat deflection I use one of the drip pans lined with foil.

I have found that 2 layers of foil when doing pork will allow you time for the pan to cool post-cook and get the foil out before the pork grease gets through the foil.

This is not needed when doing brisket.

if i get grease, etc on the pan, hit it with soap & water.

Concur with sgt

concur with tonyb

i have also stacked my smoke wood on the lip of the fire ring in place of using a cast iron pot.

welcome ! you'll have fun getting to know it.

my 2 cents.

charcoal: low-n-slows = Dennis's extruded. / day-to-day = fogo.

BBQ guru = for low-n-slows 

i use a maverick for internal monitoring on things like hot-n-fast brisket.