Tyrus

Look at all those presents to open on top, I'm thinking this may be your last June Xmas for a while.

Go for it, sorry to be late to reply, my best wishes in your endeavor

Bruce, you've been in the California toooo long. Let me ask you, Do you run a wood stove during the winter or do you have a winter? Bruce,,,,,,you are a treasure. Anythin cookin?

Wheels are the best consideration as Tekebo made mention of for future, and present considerations for ease of movement . Anything on wheels is the way to go especially with a removable top to make the transition easier. It is easier to roll into a designated area as opposed to lifting into an area that wasn't planned. What's your plan, the look of a built in is the flat bottom KK and is generally shelved, that leaves you with dimensions you have to account for or, otherwise choose the wheels. If I were to choose to move my 23 to the another location well, I'm on wheels and ready to go, done.

That was a great story all in all. I remember Paul did a similar trip kind of close by to his, should I say ranch. Well anyhow the passing of the torch and how well it was taken and transported was a good story. I liked that. Again

Oh, that looks good. To early for garden veggies, right?

Hope the new addition does you well, it sure looks nice. Enjoyed your adventure through the badlands of Texas and meeting up with Geo,,hats off to ya Geo for being so generous. Oh by the way, the pebble thing is a misconception but, for the time being will let you run with that, you know, since it's your first day and all. That you'll have to prove with evidence...pictures of fantastic cooks will do

Sorry I'm a little late to the conversation but, I have been laying a floor down in the stick burner house/pavilion for the past few days. Keeps the rain off my head, and the rain off the Lang 48 when doing a cook, and you know how that can be. Staying up all night is not a consideration for me anymore either, never was really, however, a long cook during the day or getting up early to do so ain't so bad. If I'm doing a brisket on the Lang I can get the time down to 7-8 hours, a 14-15 lb brisket running around 275 with a nice clean smoke, 2sticks/45min starting with a small charcoal base. Easy to clean later, steam cleans itself as you hose it down and you brush it to knock off any remainder, then it empties out the drain valve into a bucket. I like it,.... like it now more than ever with a floor and a roof over my head. Having a stick burner is a plus, having a 23 KK is a convenience. Now, I don't have the Guru set up because when cooking I'm generally around the yard. If I leave for 2-3 hrs and the KK is purring along I don't feel the need to hurry back, that's how well it's engineered and when I return it's generally where I left it. I like a little work with a stick burner, you feel like your doing something, it's primal and part of the big plan. And on the opposite side of the coin is the relax side and here the KK shines. The people here LOVE their KK's and especially all the add ons they buy and research that make it hands free to run,.. almost. If you haven't noticed, cooking is just about a science here. It's a cooking tool of the 21st century, you won't regret making the choice because you'll know exactly what I mean when you see it as you open the crate. As long as you care for it, it will last longer than any ceramic cooker out there, and it looks so damn nice. I'd say it's like comparing a newer Porche to 68 GTO, the Porche is hands down the better car but, something about that Goat wants you to come back and give it one more ride. Were all moving forward, keep them both, you won't be looking back.

Sarge, I believe your ordering the 42, the largest unit and your comfortable with that, good. I have the 23 Ultimate and fuel isn't a consideration at this size however, a 42 seems a lot more mass to heat....I was wondering how fuel played into your equation. Enjoy retirement, you only get one lick.

Hello Garvinique, Whats next? It's what's in succession. Always looking around the corner, as presented there are many quality pieces out there providing you have the room. I, do have a limit, and although interests of new products are always coming to the forefront I'm comfortable with what I got. If you like , go ahead, and roll the dice or better yet do a good search of the Summitt, then compare, and tell me the difference. I have other products that I defer to at times at home that I prefer to use because, they have been with me for so long. If your looking to have more to supplement your KK, well, I think there are quite a few, who do. Hey, best of luck with your new joy.

And a Dowhop to you Shoebop. 32 seems to be the measure now,,,,,,,,,, well congrats to you.

Guess it means summer is cutting the corner, excuse the camera work. Bought this ready made at the packy, while drifting in, had a taste and bought it local. 3-2-1 maybe but the 1 was at the register

Hello Mac, nice Burger, and I wish it were mine, Do you remember some time ago in a post lost in memory we referenced pixels and camera works. Well, that definition is exclusive to your photos, because I do believe you have a 20 or better pixel camera and obviously that's not to take away from your camera work. I only say that because my 12 was purchased years and years ago, and just doesn't compare. Let me down easy if I'm wrong, but, I believe you at the point of capture are tempting too many people so please tone it down. Just kiddin

KVG, if your looking for cooking for two people and don't have expectations of expanding I for one would say yes, order the 19 inch . However, Dennis is a great person to assist you along the lines you need, and how it meets your needs, Call him,, my discussions with him were comfortable and I haven't looked back. Just a phone call....

Oh, one last thing...when your lookin out your window 2Club into your neighbors yard, you won't have to think Geez, I wish I had Jessie's grill cause he's sayin that now.

Hold on to the feeling of opening day as long as you can because as it disappears and your cooks become more frequent they're replaced with a degree of satisfaction and contentment. No wondering,,,did I do the right thing. Enjoy the ride

Looks like good chicken. Saw the extended grate and it made me think that I've never had occasion to use it. Still clean as the day it was shipped.

Nicely done vid and cook, cutting time off the back end is always a plus.

Nice color, nice bark and you said you were going to share, Frere.

A little more info does help. Unsure what a comfortable grilling surface is good for you as height is concerned. Placing 4 or 5 inch spacers that run along each side wall and then adding another flat on top would raise your KK and maybe the motor above the counter surface. My cooking height is 39 inches and I'm comfortable. If raising your KK for the motor to be above the counter surface doesn't work well, it's either cut somewhere or pull out. You won't ruin the look because you'll be creating another space for storage. This way you can remove the motor at your pleasure for storage. Check it out and raise it up and see if it's workable. Also the second shelf up would eliminate any overhang if you extend it out an inch or two

If that's the gas unit door to the back side I believe that has been discontinued, but, not totally certain. anyhow I see a box and something in the garage. Keep the Komodo Kamado sign a safe spot, you may find a place for it later. Looks beautiful and already jumping into the fire

Cut the two walls on either side and move them back. The tool you need is rockwell oscillating side to side with a diamond tip or carbide. I do believe that's stone correct. Support the back side obviously when you cut the bottom about 18 inches back and you may even be able to use this piece again for support further back if not a different matching look. As far as the cut is concerned you can always find something to cover over it from end to end . The tool is nice and works well however, I haven't used it on stone but from what I see it looks like your rest is the bottom shelf for the cut and that's a plus. You know once you cut that piece back and the piece is not useable it's not the end of the world, you can always find book ends to match on either side glued down. Thats what I'd do. Or do as Toney suggested, a wheel castered shelf that would pull out to what you need and no more, you don't want it out extended, just for what you need. Somethings gotta give, hey you get a new tool and they are quite useful when the situation presents itself. Oh, use some water to keep the cut cool if it's diamond, like a tile cutter, looks pretty thick. to me. And one last thing, if you lay a piece over the cut make it glued down to prevent the stub leg from popping through.

MMMMMM, enjoy your holiday. I will PM you to ease through this meandering contract and consult with my Atty. I see no rush and a little research may prove worthy, besides you have full plate with getting the recipe grillin site up and producing with Alex. I'll be back

Can you build or cast something in the front to catch the overhang? Something that looks like it belongs, the look bringing it forward may be nice

I'm hungry, somebody pass the menu please