Pequod

Ah. Gotcha. Don't know if I've seen those dimensions listed anywhere. I'd measure the top grate on my 23 for you, but it's currently sitting inside a 500 degree grill.

This might have what you need: http://komodokamado.com/pages/six-komodo-kamado-grills

Yup. Totally understand the budget constraints. You can always strip your order down to the bare minimum and add other things later. Costs a bit more over time due to shipping, but worth it if it means you can get a grill that's a better fit in the long run. I'm personally allergic to debt, but another option is to look into Dennis' financing. I've heard it's pretty affordable.

Check the dimensions on the 16 for the steel and stone. It is 16.5" wide but only 13" deep. http://komodokamado.com/pages/six-komodo-kamado-grills

Where's this long promised pizza? I've done mine. Mac's doing one. You're not holding out are ye?

Good luck!

Good vid. Wegman's always sells an aged Parmesan around Christmas time that has that texture. Awesome stuff. I make sure I get some when they have it.

What about bangers and mash??

My favorite. Sourdough pizza with smoked mozzarella with baking steel stacked on the KK stone. Look at what the steel does to that crust. Beautimous!

That's one of the things I'm hoping to see more of at the new Dizzy Pig HQ when they open -- Fruita Wood. The current, small store carries it, but not much variety. Hoping their bigger space has a full Fruita selection.

In the best possible way!

Ribs with peach -- perfect combo. Nothing wrong with experimenting, though. I've heard some claim that there is no difference in flavor imparted by different woods. They say the only variable is the smoke intensity. Adam Perry Lang claims this in his awesome book "Serious Barbecue", and I've seen John Setzler repeat this over at the guru (part of why I think he dismisses the smoke pot). As much as I respect Adam Perry Lang, I don't find this to be correct. Yes, smoke intensity is part of it, but flavor is part of it too. Chemically speaking, anything you smell is due to molecules of that thing sensed by your nose and processed by your brain. Those same molecules stick to the meat and are sensed by your tongue. If you can smell a difference, you can probably taste a difference too. Smoke is a seasoning.

I wouldn't use peach on beef, but that's just me. Peach is very light and I think beef needs something more to stand up to the beefiness. I like oak or pecan for beef. Peach is great on pork and chicken, though.

And?

Gonna be awesome. I put off taking delivery on my BB32 because this is usually the worst weather week for us. We always get a big snow around president's day. Probably could've let it ship, but will be here soon enough.

Very cool! Interesting how you're using the upper grate in the main position. Makes sense.

My first observation is I don't see a pizza stone there. Pizza stone heat soaked at 550 should fix ya.

Have you posted this peanut sauce recipe?

@MacKenzie or @Paul or @ckreef can confirm, but I think that's it for the 16.

The good news is you can't go wrong with any of them. And you might as well resign yourself to the fact that you'll own two eventually anyway... Here's a post from Mac that might have the pic you're looking for.

Yup, definitely worth investigating.

So does this mean you're leaning toward to a 16TT?

In fairness to John, several folks suggested multiple times that he try it, and he did so. We can argue about his approach and results, but he did what he did and reported his findings. It's up to others to decide what they do with those findings. Most folks will ignore it, some will blindly follow his advice, and a few will question for themselves. Just human nature.

Looks great, Bruce!

A lot of folks there defer to John, which is the only reason it's bothersome. This isn't the first time he's come out against something that most agree is an improvement. He's at his best when he sticks to explaining fundamentals and doing cooking demos. Techniques and science...not in his wheelhouse.