Pequod

Only Dennis' spit rod will fit the KK. Get the spit rod from Dennis, then aftermarket forks, baskets (if you want them), and motor from OctoForks. Just peaked at the web store -- yeah, looks like some change in the color lineup. Best advice I can give you is take a good look at your surroundings and imagine what would look best there. For me, olive gold pebble was the right answer.

I put my baking steel on the main grate and let it get heat soaked at around 500 degrees. Goes very fast. Stay on top of it.

A meat purveyor at our local Farmer's Market has three such freezers in a truck. You just walk into the truck and search through for what you want. No system there either.

For rotisserie: I like the spit rod + OctoForks + 3rd party baskets. Dennis' cradle is great too, but I don't use it as much since getting the spit rod and OctoForks. It's also a bear to clean. Charcoal: If you can't get Dennis' coco or coffee char, use any lump you like. Some like Royal Oak (cheap), others go premium like Fogo. I find Fogo chunks to be too large -- like pouring a small uncut tree into your basket. I'm about to try Rockwood, which is medium priced and gets good reviews. Color: Olive Gold Pebble cooks better than the rest. Proven fact.

I spin chooks at 400F. Takes almost exactly 1 hour 40 minutes to reach perfection. I add the veg after about 30 minutes, and then stir the veg with tongs periodically thereafter. Gotta take the roti rod out to put the veg in, but works great.

Lol!

Right on the basket and splitter handles

Welcome! Nothing like diving right in. Some questions, answers and suggestions. Do you bake bread or pizza? If so, get the baking stone. Regarding a stoker, I use a BBQ Guru CyberQ on occasion. It works well. I like the spit rod with OctoForks. You can get the OneGrill rotisserie motor from OctoForks as well. Get a cover. Consider a Baking Steel Griddle. Great for smash burgers and certain types of pizza (NY Style). Also great indoors. Consider a sous vide circulator if you don’t have one. The sous vide/outdoor grill combo is killer for certain things. Get a grill floss. The Meater is nice. Also get a thermapen from Thermoworks if you don’t have one.

Hot stuff!

Here it is, all broken down for you. Baseball is debatable, but pizza is better on the South Side. http://www.nbcsports.com/chicago/video/cubs-vs-white-sox-north-side-vs-south-side-pizza

Heavens, no! Aurelio's gone commercial?? Worse...California??? Or Cedar RAPIDS????? Let's revise that to: First column of meats, and first two columns of veggies. Forget the "signature" pizzas.

This particular sausage is the traditional. But other traditional toppings are acceptable: Pepperoni, onions, bell peppers, etc. Unlike Neapolitan styles, you typically go heavy on the sauce and toppings, but keep the cheese at 8 oz. or less. Here's the menu for my favorite south side pizza place, although their sauce is much sweeter than the canonical south side pie. Consider this the list of acceptable toppings: https://www.aureliospizza.com/menu/

Put me down as being genuinely curious about your offset adventure. Please DO post more about it.

Welcome! Beautiful grill.

Shoot for 70/30 to 80/20 ratio of meat to fat and you should be fine. If fattier than that, you'll probably want to pre-cook the sausage a bit to drain the excess fat, lest you end up with a huge grease slick under the cheese. Can't wait to see the results! I have four balls of this dough in the fridge as I speak. Back by popular demand, I'm baking up four of them tomorrow night.

Yes, this is completely different from quasi-Neapolitan styles...Forkish, NY style, etc. The dough is dense and you will use a rolling pin to roll it out flat. No lip! If baked and rested correctly, the bottom will be crisp. Must be cut square! Pie wedges are Neanderthal. Did you make the sausage too, or using store bought?

Huge hunk o' fish and some green stuff.

The half grate is on the 32. I also have a 23 which is what is in the tenderloin shot.

Could have sworn I posted that tri-tip here, but not finding it. Must have done it only at AR, where I give @DennisLinkletter lots of exposure. Here ya go: Indirect side with the MEATER. Sear. Fire in the hole! on the board with some Chimichurri. And as a bonus, Adam Perry Lang Peach Rosemary Pork Tenderloin.

Now that’s a steak! Gotta love the pig.

...and that Ciabatta made the rounds. Also ended up on Instagrams for both Dennis (@komodo_kamado) and Eat Your Books.

Thanks! I try to keep the fans happy...and drooling.

Just another chook spin. This is why I like my 23 better for rotisserie. Can balance a pan of veg below the chook to catch the drippings. Great stuff!

Wait a minute. You’re looking for a tax free safe space in a world run by those who need safe spaces? Seems...oddly symmetric.

Treagers are supposed to be excellent at smoking Kale! Or so I hear.