Jon B.

Congratulations!!!!!!!!

I'm 100% for this change. I have a wire basket on another kamado and it is my favorite option. Take the basket out......shake off the dust/ash....and you are ready to cook again. The "smalls" stay in the basket and not all over the ground or in the bottom of the cooker. If it was available......I would order it today. The current basket is one of the few flaws I see in the current KK design. My 2 cents. ckreef, on 13 Feb 2016 - 04:21 AM, said: Totally needed. That is the one thing I thought needed improving from day one. I dump straight from the bag and stir my lump between cooks never really emptying the basket. Eventually there is a lot of smalls in the bottom. When I finally go to clean out the ash I have to manually clear any smalls from the sides otherwise they sort of get jammed between the side rods and firebox making it hard to pull the basket out. It's an improvement and adding a couple more circles of SS around the perimeter can't be a big cost difference so why would you not want to make the improvement? These type of little improvements is what will always keep the KK miles ahead of other kamados. Charles - Prometheus 16.5", Cassiopeia 19" TT

churchi, please see the replies below in your original post Good luck and have fun.

Hello PRippley...................thought of you and your new camping grill; We are down in Florida this week checking up on Mother Dear (86 years young and she is down here for 3 months).....anyway we bought our portable camping grill with us. We were only going to cook for 3 and some how it grew to be 7 people. All the little "gadgets" we already had for the cooker did not help us any, so.......................We went to the store and bought a disposable cooking grate and formed it to become the second level cooking grate. MacGyver would be proud!!!! Too funny what you can do to make the little grills work for you in a pinch. Thought of you and had to share!!!! Three steaks on top and three steaks on the bottom. http:// http://

Roger, I don't do a lot of grilling on my KK (mostly low & slow) but a number of the members on the forum do and have no problem getting up to grilling temps in short period of time. I believe the difference and reason why is that all the air flow into the KK's is directed thru the lump and can not go past the burning charcoal, around or thru the holes in fire box. I'm sure others will chime in on this subject. Ken's table design is a classic but you can never have enough storage for all the extra goodies!!!!! Have fun with all the info. I'm trying to decide on the 32" KK or the new 42" KK???? Decisions.......decisions Jon

Hello Roger!!! Welcome from a fellow Primo owner and member of the Primo forum. Fair warning.................... I ended up buying a KK after joining this forum. I still own both my Primo's and enjoy cooking on them but I do have to say after cooking on the KK there is no comparison in quality and performance. I plan on getting another KK in the near future to replace my Primo XL. Will not say anything bad about my Primo's or my Kamado Joe Jr. but the difference in cooking on the KK is amazing............not to mention how great they look. Many great people on this site and they are fantastic BBQ chefs. Join in and have some fun. Jon B.

Very nice looking bird!!!!!!

Hey Rick and Welcome!!! Congratulations on ordering your KK. You have best the best kamado out there and probably saved your self a bunch of money in the long run........as many of us have bought other kamado's before buy our KK's. (me included) If you like electronic gadgets you will probably love the temperature control units. I have one and have only used it twice. I don't trust the gadgets and wake up anyway to check on them during my over night cooks. I finally said.........why bother. After a short while, you will figure out how to keep your KK at a steady temp for many hours. I recently did a 12 hour cook and never adjusted the vents after they were set. The cooker only varied 5* both ways from the desired / set temp. That being said.......there are a bunch of chef's that would not do without one. You have the right idea to learn how to operate the KK manually first. It will help later on if you do get a temp control unit (top vent settings). You are in for a bunch of fun times to come!!!! Jon PS - Nice looking dog!!!

Welcome Mario!!!!

Charles, On my 12 hour butt cook the other day..........at the same settings...........the dome temp slowly rose about 5* during the day and then back down 10* as the lump started to burn down. 5 degree swing from where I first set the dampers. FYI

Very nice cook Rak!!! (fun playing with the toys...isn't it!!!)

Your birds spilled the beans on a stop over in Syracuse last spring while they were heading south!!! However, they were a little upset that they didn't get any bacon!!!!!!

Nice sandwich!!!!!! I thought this Alton Brown video about grilled cheese on the grill was a hoot!!!!!!!

Thanks for that info!!! I'm probably going to do that.....only want to lift and move that cooker once Tony!!!!

The grill shaped, double bottom drip pan for the 19" KK would have been perfect for this cook........Soon........I hope!!!!! (Dennis????) I should have taken a picture of the full steam pan I "engineered" to fit in the bottom of the 19".....it was butt ugly!!!!

Nice looking ribs.....and a really nice cause to be a part of!!!

Rak........did you know you can mount the rotisserie bracket and the shelving bracket together on the right side of the cooker (I didn't know that until I saw it on the forum). Just takes a little alignment but no problems putting the shelf on afterwards. FYI

Me either.............the first time this way..............just didn't want mess with 4 slimy, mustard coated butts while the heat & smoke was bellowing in my face. I usually end up with more mustard on myself than on the meat!!!!! Actually it worked quite well. Would do it again for a big cook like that.

Gentle-people, Thanks for the replies! Found them interesting............no one suggested going lower. I was thinking that someone might say it was easier to clean out the ashes with the grill lower or that the shorter significant might find it easier to use. I'm 5" 11" so going a little higher would not be a problem. Guess I'll try to simulate a few different grill heights and see want is the most comfortable for me. Thanks again!!!

I have been wanting to cook up a bunch of Boston Butt just for the freezer and gifts. Sam's Club had the butts on sale for $1.19 per lb....so no time like the present! Loaded up four butts onto the cooking racks............29.78 lbs to be exact. http:// Took a full steam pan and "mangled" it to fit on top of the charcoal basket.....it wasn't pretty but it did catch all of the drippings. Loaded up the KK with coffee lump and apple & hickory smoking wood. http:// Cooked the butts at 275* F. The bottom butts on the main rack were cooking faster than the ones on the upper rack. Didn't want to disturb the cook moving them around...............So I pulled the meat when the bottom butts were at 205* and the upper ones were at 195*. The 195* meat did not pull as nicely as the 205* meat and had a slightly different texture (bigger pieces).........so I just mixed the two meats together (so it would at least look like I knew what I was doing ). http:// One thing I would do different is to put the two bigger butts on the bottom rack, hopefully to equalize the finished internal temps a little better ....I alternated them up and down for better spacing. When my daughters found out I cooked the pork on Saturday................there was this special invite to come to lunch on Sunday............only if I brought the pork with me. All three showed up for a great family get-together. Too much fun!!!!! PS - That was one heavy "rack" of meat & grates carrying it down the stairs and out side to the grill....my workout for the day along with the mandatory 12 oz curls while the meat smoked.

No ribs in my DNA either.....but do vote for wood chunks over chips.

Put me in coach.......I'm ready to play also!!!!

Nice looking meal......good luck with the caucus tonight!!!

No need to cry over that party (bad Leslie Gore joke....sorry). Nice pizzas..............huge pepperoni's

Tony........amazing looking food (as usual) Boz...............Welcome. The cooks on this site and the help is also amazing!!!!!