bosco

way better buddy.  That one looks good

the depth of field looks decent, however, I am not sure but think that you may have bleached the shot with the flash.  Did you use the camera flash itself?  

With the 50mm lens, getting in tight with an F 1.8 lens is great, just make sure that you don't use the camera flash as it shoots directly onto the subject and makes the clarity very strong.  The finish will be a very hard look on the main subject, in this photo that being the sausage on a bun.  

Does that camera allow for an after market flash to be added to it?  If not, you will need to work on deflecting the flash.  I struggled with the 50mm lens, however, now it seems to be my go to for food shots.  I usually direct my flash to the ceiling or behind me depending on how tight I am in on the plate.  

I used a bit of photo editing to soften the shot a bit just to show you what I mean.  It is softer than I like from the camera shot, however, given the shot you took it is the best that I could do to help explain what I mean.  I am not an expert and think that fast glass member may be able to explain this in more technical terms.  If I know you as well as I think I do.... you will be a photo expert by January!  Awesome buy and keep at it bud

softer

I am not sure.  I would doubt it.  

Dennis has the straight rods in stock but hasn't put them up yet.  I would likely recommend that you just buy the KK rod separate.  

Just remember that the fire to grate distance is greater on a KK than any other Kamado out there.  This allows you to not really worry about a deflector.  The foil gives enough heat deflection that you can low and slow.  

With pizza you don't need anything because the stone is super thick and far enough away from the fire that it won't overheat and wreck your pizza 

For pizza I add the upper grate and pizza stone and nothing below 

Happy thanksgiving to all my American friends.  Dennis thank you for being a good friend over the past few years.  Have a great dinner with your family!

Looks like the PM I sent you over there worked!

welcome aboard... I could tell by your post recently that you were leaning towards this.  The best advice to give you is that you can let your wife honestly know that this is the very last cooker that you will purchase.  

It is the very best and the highest quality.  You will be blown away by its ability and superiority over other Kamados.  That is not hype... that is the truth.  

It is only a matter of time now to be honest. You have the KK flu and I give you a short time now before you purchase.  Take advantage of either the Black Friday or the discontinued 22 sale.  

Welcome to the forum this is a great group

That is a question for Dennis.  I would use a few 2x4s on ground with maybe cushions or foam on top to rest lid on.  That will allow you to get your hands under it again later to lift it.  

The ones that were damaged was that the entire weight of the lid rested on a few tiles and they popped off 

Just be mindful of how you place that lid down.  I have seen a few that had tiles close to the edge pop off from the weight of the lid resting on a few tiles.  

oh man!  get better Mrs. Skreef

I moved this for Rak a member on the forum.  He had a heart attack and we needed to get his KK up 2 steps onto his deck.  it was killer!  but we managed.

The blue straps are already on the KK upon delivery.  One on each leg.  We fed the 2x4 through 2 of the loops on the right and another on 2 of the loops on the left.  

We lifted initially with nobody stabilizing the KK and almost dropped it as it tilted back onto me.  we lowered it and regrouped.  With two guys standing on the sides, they just kept it steady while 4 of us grunts lifted the KK.  

Roll it as far as you can, use plywood and you should be fine.  If that was my house, I would use 3/4" plywood minimum and cover those stairs.  get 2 on the back end pushing it up the ramp and maybe another one or two with a rope standing at the top pulling and keeping it from rolling back.  I wouldn't even take the lid off, 

I have a Mapp and hardly use it anymore.  I find that it sparks my lump too much and I usually get burnt or ruin a shirt.

I am back to rutland starters and a bento lighter.  

It works great and its not fuss, no chemicals, and I don't get burnt

the 32" has 4 stones in total.  2 more rectangular pieces are to allow for larger cuts.  They cover from front to back with no gap, only larger gaps along the sides.  This allows for a large cut of meat to not get burnt on its edges.

The second set, more shaped like the KK, rounded edges are for standard smoking.  They should have a gap all the way around to allow for heat to rise around the outer edge.  

You will also have a stainless frame that clips onto the charcoal basket and that is what the stones sit on.

In all honesty, you do not need them.  Add the lower grate and add a double layer of foil on it. 

The fire to grill distance is further apart then the standard kamado.  This allows for an amazing cook without the need to use the bulky stones.  

Trust us.... it works great!

I don't but you basically have 4 heavy duty blue ropes, one on each leg.  We stuck a 2x4 through one side of the kk and one on the other side.  A guy on each end of the wood and 2 guys stabilizing the kk as it was lifted.  Piece of cake but heavy as a Mother F.....

this one really doesn't make much sense to me to tell you the truth.  The only thing that I can think of is that you are making more money or have a better following on youtube from using the other cookers.  Heck, even Bobby told you to keep it and he would send you a free KJ anyways.

I will be honest, you are going to regret selling this KK.  You are never going to get what you want for it, people will nickel and dime you and you still need to contend with shipping.  Why would anyone take the risk of shipping it and making arrangements to ship it from you when they can spend a bit more and get one delivered in a crate from the factory.  I only say this because I too was about to buy one from someone locally.  I just couldn't figure a way to avoid the risks of transporting a used one and paying all that money for something without a warranty.

Good luck with everything, but honestly think about this one... Once its gone it is gone

6 hours ago, tony b said:

Haven't tried Dominator yet. Have a brisket point on the KK as I type this. It was rubbed with Black Ops.

black ops is something else.  This rub is my go to now for brisket.  It is lights out better than anything else I have tried with brisket

ill take one for the 32, my 23 doesn't have one

wow fantastic looking cook.  Nice beverage too!

If you order from Oakridge direct and use code brethren10 you get 10% off I believe.   

So if you get someone over here to order they can save a bit more 

Thanks everyone. I was so very pleased with these ribs.  I finally have a consistent system for turning out great ribs 

I purchased an anova SV last year and never took it or of the box.  I tried a SV dish at a restaurant and was not partial to the texture of the meat.  

In my quest to downsize my BBQ and cooking clutter, it was on the chopping block and sold quickly.  

I have really adapted to keeping it simple bbq and it works for me.  

Others here love it, but just wasn't my jam

Just remember that whatever you pick may look nice on the computer, however, it will be even more spectacular in person.  The internet just can't capture the beauty of them in person 

my deck is concrete..... am I ok? just kidding.  Good post!

looking at Dennis diagram there and knowing that 35" is the smallest opening you should be good to go.  I would go down the side of the house using a few pieces of plywood with some friends helping down the hill of course.  leave the blue ropes on a good group with some 2x4s can lift that anywhere it needs to go.  

This looks incredible!