TomRaz

I have a 23 KK and the KK pizza stone, I am going attempt to cook some pizza today and thought I would ask for a few pointers I know to remove the heat deflector and only have the pizza stone near the top of the KK I am planning on heating the 23 KK for at least one hour at 500-600 degrees checking it with an IR therm I have the store bought dough rising at the moment, do I need to heat the store bought dough in the oven for a few minutes in the oven to just cook the dough a small amount before making the pizzas and putting them on the KK ? What temp and how long do you suggest for cooking a 14 in inch thin to medium crust pizza directly on the pizza stone ? Thanks,

Well I only have one picture, I had to peel off the outer skin because of having olive oil and rub on it But it tasted very good But I think it won’t win any beauty awards !

Hi Tucker Thanks you took great care of it it’s working great this morning

As many of you know I purchased a used 23 KK from Tucker, well tomorrow I am going to go big or go home and use it for the first time and cook the Thanksgiving Turkey I thought you might enjoy a couple of pictures of this beauty in the sun light with its tables installed It was made in 2013 and its color is Dark Autumn Nebula and its a 23 inch model

Great Thanks

I have normally cooked a 20-22 lb turkey on my pellets grills so that will be my goal this year in the 23KK i hope it can handle that size turkey

Are you a half upper rack or some type of split rack ?

To say Tucker is an amazing person is an understatement He went above and beyond and then some to ensure my used KK got the love his new one did in shipping I drove it home today which is about 3.5 to 4 hours and it arrived without a scratch My coworkers this it looks like a faberge egg it is going to move from the trailer to my backyard lanai this afternoon once the muscles arrive to help I am very excited to fire it up for the first time

Thanks

Hello all, I am soon going to take delivery of one of Tuckers 23 inch Komodo Kamado grills. I am planning to cook one medium sized full packer brisket and 3-4 boneless pork butts around 4-5 pounds each. So its going to be a low and slow type cook probably 225-275 degrees, here are my questions would you put the brisket flat and point on the top shelf and the 3-4 pork butts on the middle shelf or visa versa and why ? I would appreciate your feedback Thanks, tom

I hope so , I am sure is will work out fine

Thanks for the kind words, I am looking forward to having a bunch of great food

Well here is an update, I am going to purchase one of Tucker's used 23 inch smokers and he is going ot purchase a new one. So my 23 Ultimate will be used but well cared for by Tucket and he will get a new one to match the tiles on his 19 Its a win win for both of us. So I am going to give one of his 23 ultimates a longer life and he has the pleasure of getting a brand new one Thanks to Tucker for his offer and he is a great person

yes, saw one a couple of weeks ago in Long Island NY. but it is gone now, thanks for the suggestion

Thanks Dennis

Just trying again, did you sell this ?

Looks awesome, enjoy

Okay Tucker, why didn't you cook these two last weekend Brisket is probably my favorite, let us know how it turns out

My thanks to Tucker for showing me his collection of Komodo Kamado grills, they are even more beautiful in person that I could image

Did you sell this ?

Thanks for everyone's comments, I like the ribbing between the pebble and tile folks !

I just had my 40th also, so we are two young guys ! I cannot believe you are going to travel with that rib broken like you told me about, ouch Have a great time and welcome back to the mainland for a few days

Hello all, my name is Tom and I live in central Florida i have owned or own a large big green egg, commercial electric smoker, several higher end pellet grills, a Weber performer and a large vertical smoker so I have lots of smoking experience i talked to Dennis and he was awesome, I am thinking 32 or 42, either way my wife will probably knock me off Some of the best bbq I have ever prepared was on my big green egg, so I can only imagine how much better it would be on a KK now I just need to find the money and decide on the size and color i usually smoke for 12-15 people cooking briskets and pulled pork I am sure questions have been asked dozens of times, but I am too excited about this product to read all the posts so if you don’t mind what are your thoughts about the two sizes color choices and pebble vs tiles thanks so much in advance

Did you rent the machine to lift the pallet with ? if so what was it called and where did you rent it from ?

Where are the pics ?