Pequod

And the colour is?

That would be a GREAT setup.

Concur with @tekobo (hey, it happens now and then!). You can also purchase the basket splitter to give yourself two zones and reduce the amount of lump in the half basket. But, yes, you’ll find yourself using less charcoal overall due to the superb, but low airflow.

Who let you in here? 😜 Gave you my answer at the pit. Will let others chime in.

Welcome aboard. You made the right call on KK over KJ. Pics are showing now! Great looking KK. You chose the right color.

Sourdough with fresh milled Kamut harvested from a nearby Egyptian tomb.

Welcome. We have a few UK member/owners here. @tekobo and @Braai-Q

Finally getting around to looking at the aluminum disk thingy, but that link has aged out. Anyone have a current link to a source?

I’m a huge fan of the 32. That and anything else are a potent combo. 32/23 is hard to beat.

I have one and rarely use it. Haven’t found the need. Others use theirs all the time.

Do you have help with moving it? If not, any universities with ROTC programs nearby? I’ve found that a small bribe to ROTC cadets can help with moves like this. Seems like those 3 steps directly to the screened patio would be your best bet, provided you have help.

Dude, chill. It’s just a grill. Just kidding. Welcome aboard! 😷

Tony G. is the real deal. His book, "The Pizza Bible" is pretty much the only pizza book I've come across that is worth the price. He's even respected at pizzamaking.com, which is saying a LOT, because they pretty much hate everybody.

Yep. That 16” round is what I use on the KK. Great balance of weight and thickness. Packs enough thermal punch for whatever you throw at it.

Yes, that is exactly the size I use. One 4-pack is enough to chock two of the wheels on each of my KKs.

My 32 actually rolls much easier than my 23. My KK’s are also on the edge of the patio. I use these: https://smile.amazon.com/gp/product/B07215FC8N/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1

Hey Ben! My daughter’s a Hokie, and @BIGSHEP is in VA Beach. Welcome aboard!

Simple cook tonight. Deboned, skin on chicken breasts dry brined, then skin side down on the direct side. Once browned, flipped into a pan of melted butter and basil for basting and braising on the indirect side.

More like an upscale pig shot.

Pecan-crusted pork tenderloin pinwheels with Carolina mustard sauce from my very good friend [in my dreams] Chris Lilly. Strips of swine tenderloin rolled up with bacon, crusted with ground pecans. A hint of hickory smoke to take it over the top. Fantastic. Soooooooey!

Well dang! That looks awesome. And Shuley’s back!

Looks great! Question: what is an incumbent? Around here that term is most often used to described the current office holder in an election. Although, lately we use different, less polite descriptives for those who hold power. 😏

Now I have a hankering for a cheeseburger.

I started by naming mine Fat Man and Little Boy after the famous atomic bombs of the Manhattan Project. But some folks thought I was making a political comment referring to certain politicians. So...now it’s down to “Bubba” and “Hey You.”

Pizza night. Sourdough crust with 10% fresh milled hard red wheat. DOP San Marzano tomatoes. Fresh mozzarella, prosciutto and artichoke hearts. Baked on the KK 23 with a baking steel for leopard spotted crust. There were no survivors.