jonj

@tekobo and @Basher do a lot (at least it seems a lot to me) of dry aging with dedicated aging cabinets.

Pull the trigger with confidence, @Poochie. Lloyd pizza pans are the best!

Really good news!

@tony b, I know about the midwest weather! I just pulled the ribs off and shut down the KK yesterday afternoon when the rain started. Within 30 minutes, the sleet had begun and fortunately, by then, the KK exterior was cool enough for the cover to be replaced. Sleet was followed by snow, although not as much as you received. Ribs turned out great but, no photos; didn't happen...

Spring forward, Fall back...

So terrific you were able to obtain your KK this way! My 23 is the same color and tile; it's a great cooker. You'll be very happy with yours.

I agree with @Poochie about the pavers. Please consider using the plywood method. It works very well. Best of luck.

Good job! You're going to love it.

Looking good, @Troble!

No photos; didn't happen... 😉

Hand truck / refrigerator dolly is the way to go from what you described. Since it is out of the crate, use moving blankets and straps to lock it to the hand truck.

Beautiful! Now cook something!

@Kenny Lang, I just sent you a message with a pdf attachment of a 2020 KK manual to get you started.

@Dabble, did one of your dome assist springs come off?

Very interesting and seems to be a great advance, @Troble. This sort of product is what will be necessary for the maximum technology dispersion throughout the country. Thanks for sharing.

@tekobo, did you get/make a new trompo? Looks like cast iron.

Great to hear from you again, Aussie, and so glad you are okay after the 'roo incident! Happy holidays.

I agree with others here that the KK won't react like an indoor oven and would likely result in overcooking the roast. I have excellent and consistent results with smoking prime rib in the KK at 200°F until its internal temp is 110° -112°F, pull it, then let the KK run up to 500°F or so and sear all sides (on the sear grate in low position) for about 1 - 1 1/2 (max) minutes each side. The result should be prime rib with an internal temp about 122° - 124°F before resting.

Merry Christmas to you all

Great photos! How's the kitchen coming along?

My 23KK does this as well when using the Billows. I agree with @tekobo about the Loc-tite. I use all three Loc-tite strengths on various objects and projects but I would not be eager to apply it to my KK. As @tony b said, no issue, all good.

Really nice kitchen remodel, @Troble! I like the new color / tiles a lot. Very bright and inviting.

After seeing photos of MacKenzie's setup, I bought a 16KK for our screened back porch. It turns out I use it about 10:1 or more over the 23KK on the patio. I cook on the 16KK 2-3 times a week all winter long. I haven't yet built the great rolling stand like Mac has, but someday... Perhaps just a bit understated...

Thanksgiving dinner last night. Turkey breast (11.8 pounds) dry-brined overnight and grilled at around 325°F for 4 hours with one small chunk of apple wood. Being just the breasts, it keeps falling over sideways (in the KK and on the board - I should have thought of that earlier). Plated with mashed potatoes, dressing, beer bread and creamed greens, accompanied by Abiouness Rose and Schramsberg sparkling wines. Turned out very well.

But it will be a barrel of the highest quality!