Tyrus

Looks like everyone is enjoying the new KK, especially....precious.

I'll take the banana bread...........what's in the brownies...Wojo.

Always wanted to cook a pig this size but, trouble is getting enough people around to eat it is the problem. The stars were aligned and that was accomplished today when 45 people came with appetites . I did manage two pics of the pig in it's case on the offset most other times my hands were busy and greasy. Looking back I can only say, don't be intimidated by size, in the end it was just a long cook and wasn't difficult. On a KK 32 or 42 cooking a pig is like an autonomous car, the road is clear, on the offset the challenge is constant. But do go for it, it's rewarding. Shout out to Eddie Mac..thanks

In the area I'm in I see that piece of machinery as something called a Lull. An expensive piece and should do the trick, take it slow and good luck.

Teleporter??? Didn't they have those on Star Trek or was that the transporter. Whatever, have a good bottle of port ready when it lands

Looks great, and the side cast skillet grill is a plus. If you don't mind, I notice you use the side hanger for your grates. Although the design concept is to do just so I caution that over time in haste you may slip and hit the side tiles and that would be game changer. I'm not saying don't continue but with that weight and hanging effort so close to the tiles eventually,.... well I would make that mistake. Just sayin

Like the steel plate, gives it a custom look and keeps the deck nice and clean

Winner, winner, ain't that a great chicken dinner. Nice cook, BOOyah.

Good attitude. By the way I have a book titled 50 Shades of Chicken and coincidentally the author is KJ Fowler. Who'd a guessed, huh

Simply torture how you post those pictures of sweet Italian creation, what would be worse I guess,.. is a video of you eating it. Nice

Looks like your cooking up a storm, it all looks delicious. Kind of reminds me of the dark Knight, a champion of food production

Nice and plump, they musta been good. The clip on spotlight was a nice touch, maybe Dennis can install a built in light for every time the lid is opened you know,.. like a car door. Beautiful setting for your KK...a match made in heaven

You have to break it in right and cook something of epic proportions, mmmmmmmmmmm a dilemma. I'm sure you won't disappoint. By the way........congratulations

The top is removable, makes things much simpler and as Jon B stated plywood, bing, bang, boom, all done

Garden salsa and med rare tri tip, that's what I'm talking about. But the fries? Are they under the plate ,Aussie?

Bullseye

Unusual cleaver, bone crusher...keep that hatchet in a steel box. Looks like a prop from a horror movie

Hope they clear it all for you in Bkk and life returns to normal. God speed

Has all the bells and whistles and some custom cabinetry ta boot. Your husband is a luck fellow, don't be so sure the spatula and tongs come back your way. A little birdy told me that Konro was getting old and you just had to super size.

Is it a Santa Maria cause the Konro is too small now.

Nice garden pics Mac. I do expect to see some rhubarb pie in the near future and don't forget to give my best to Rocky raccoon.

Binoculars, don't laugh....they come in all sizes. They even make pocket telescopes. Thats what I use in the yard if the KK is on the other side.

Very interesting indeed Tucker an amazing process. When I found the piece in the closed factory the machinery had all been purchased and sent to Korea. I thought it similar to walking through a grave yard...the hussle and bussle of employees gone and forgotten was somewhat haunting and it reminded me of a war zone. Anyhow I couldn't say what method was used to melt the metals except for the refractory laying about. So, no worries I was just having a little fun, poking the fire so to speak. I'll let Dennis continue making the high end grills while my search for the Holy grail continues. Stay tuned. Two types of induction cored and coreless, this plant did the cored, I understand they used gas to heat the metal then work it and fabricate it as another application

The pictures I posted shows the parchment paper burnt around the edges. Prepared on paper, transferred onto skid, from skid to stone, no stick. The only thing I can add is, during preparation with the dough is to use an amount of flour on the dough to cut down on the sticking. When kneading the dough flour is used on the table to prevent sticking

The idea is to build a fire into it supported off the circular inner surface maybe half way up for a coal area then to cook on a grate up high. I would cut into the side a vent below that point for air to feed that fire and the remaining depth would be the ash pan. No stew or brew, steak and bake, that's what I'm stickin TOO.