golfpro2301

Here is reason painted it black. This is my homemade forno bravo pizza oven replica. The two match Sent from my iPhone using Tapatalk

I will get cover for KK. As far as counter Im building pergola over it soon Sent from my iPhone using Tapatalk

Got it clear coated and in its spot. Sent from my iPhone using Tapatalk

Finally got around to face loft on KK. I was able to get it over to my house and started prepping the tiles. I had to replace some on stack that I didnt do when rebuilding the grill (see hammered KK thread). Sanded whole thing down with 80 grit to give some texture for paint to stick to. Taped off all SS and sprayed with hvlp. Paint used is charcoal metallic high heat from KBS coatings. Ill hit it with a high heat clear as well tomorrow Sent from my iPhone using Tapatalk

Hello everyone In final stages of finishing outdoor patio area. Where the 23” KK is going is at low point in patio for drainage. In order to get KK to equal countertop height I need to raise it roughly 2”. Im either going to build a platform with drain for water to run underneath or just set each wheel on a paver that matches existing patio. My main question is what is best way to lift up a few inches? Start to dolly and lean back Hydraulic jack under bottom center Straps under each leg and a bunch of dudes Sent from my iPhone using Tapatalk

No. Trying to sell it. If I cant I will def paint it Sent from my iPhone using Tapatalk

I am building an outdoor kitchen and my 23” KK doesnt really go with footprint. I am looking to trade for a table top version if anyone is willing. Located in Jacksonville Fl. This os the hammered KK I had a thread on a while back Sent from my iPhone using Tapatalk

Hey all. I have made tough decision to sell the hammered KK. Its a 23” metallic bronze that was rebuilt. Most of you followed the thread a few years ago. I am building new outdoor kitchen setup and unfortunately just doesnt fit the space. I live in NE Florida. Few tiles on side missing but I still have them. Just havent reinstalled. Front left knob on air intake broke off as well. Grill still runs flawlessly. $3200 OBO Sent from my iPhone using Tapatalk

Hey Everyone Been a long while since I have been on. If you dont remember I was the fortunate one that bought a 23 KK for $250 and worked with Dennis over multi month period in redoing a log of the grout/tile work to bring it back to life. I have since moved and getting ready to start work on outdoor patio with a corner dedicated to my cookers (23 KK, 250Gallon offset, and a soon to be Brick Pizza oven). Color scheme for the oven, offset, and the countertop will be black with grey pavers/tiles. My KK is currently bronze tile but was thinking of using the KB high heat coating I use on my other smoker builds to paint it black followed by multiple layers high heat clear. Anyone have experience with painting mosaic tiles? I have used this paint with great success on everything else but never tile. Thanks,

Hey all. Feels like been forever since I have been on here. I have been using the 23 pretty much every weekend to cook steak and wings and thats about it. Started Keto diet in February and down 80lbs. Cant eat the sweet pulled pork or ribs and it sucks. Doing the Thanksgiving bird in the KK again this year. Last rear ran it about 280 on the upper grate and turned out good. Going to crank it up 325-350 this year and was wondering about putting it high up in the dome. Would that be good idea or burn the skin? Also I have a 23lb butter ball and think at 325-350 will take 4 hours. It is your typical 8% solution so am probably not going to bring but was going to inject with a savory/brown sugar injection. Anyone have any good recipes? As always appreciate the help

Haha. Yeah I just remembered the K7s and figured that was it. I told my buddy about all the horror stories. Guy wants $300 for it

Hey everyone A buddy from a stock trading group I am in came across this in California. He knows about my KK restore and asked me what it is. Owner is selling it and he said he paid $3k for it 6 yrs ago at California Backyard. Can anyone help me on what brand cooker this is and value of these. He is going to go look at it Thurs and take more pics of work that need to be done.

Hey everyone. Been a really long time. I was the one that did the "Hammered KK" rebuild about two years ago. You can find the story here. Had a child in April of this year and the KK is at my parents so I havent been able to use it really. Finally decided I needed to cook on it more. Brother in laws and myself drug it thru the house to the back porch where it now sits on display. Did some chicken wings last weekend that turned out great. Cooking some pork butts today for a halloween party this week. Few things I want to ask for those who cook low and slow. 1. I use BBQ guru. Whats the trick to keeping temp low. Mine likes to run up to 275 range. 2. Although the lower damper door sits flush there is still air getting thru. Anyone else notice this? 3. The food probe for the guru has a bend in it and I cant get it thru the rubber cap on the side. Anyone have a solution to this? 4. When doing low and slow does anyone use a heat diffuser. I put a pizza stone on bottom rack but noticed some big hot spots towards back of the grills. Thought about resting the stone directly on the charcoal basket handles or is the diffuser not needed. 5. Had issues with the second gasket so I scraped everythng cleaned and used a felt gasket. Been working well.

Hello Everyone. Feels like forever since I have been on here and even longer since used the Hammered KK. Last time she was fired up was in May I think. Had a questions about the gaskets. I added the 2nd gasket using an rtv sealant that cures rock hard. The gasket isnt sticking to it and coming off in places. I plan on removing the new gasket and cleaning out the material . I have always used silicone on previous cookers but wondering if that is a bad idea due to heat. Are there any soft cure sealants to use on the gasket that will work best. Decided to do the Thanksgiving bird in the KK so want to get everything buttoned up before then. To be honest this may be my last cook on it. Expecting my first child in April and may need to sell for the $$$. I have no idea what the value is but I know will be tough decision to sell. Please someone talk me out of it.

Thanks Tony. I have been reading a lot about not using a diffuser on the bottom but some use it. What are pros and cons of it?