SSgt93

Yes, the more sensible  choice would be the 32. However, my heart is with the 42. So, it's not you 32, it's me....
I contacted Dennis and changed my order to a 42 SBB in Terra blue!!!! . My countdown now begins. I feel like a kid counting down to Christmas. 
Thanks a lot everyone! So many helpful comments and ideas. Couple things that swayed me to change my 32 order to the 42:
1. YOLO
2. The fact that as awesome as the 32 is/would be, I would always have the 42 in the back of my mind.  "if I had just...." 
3. If I ever decide to get another KK, I can always pair with a 21 or 23.
4. Like someone said above, this is not a sensible purchase. After all, We're talking about the most overbuilt grill in the world. So I followed my heart for this one. 
 
I will post some pictures when I get it. 

More pizzas tonight on the 42. Delicious as always. I think these KK pizza stones are by far my favorite that I own.



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I don’t want to remember a life without Komodo Kamado.


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Looks like a great weekend with your new grill. Enjoy!


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Use a MAP torch and you can get it to whatever heat you want quickly.

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I’ve never used parchment paper on the grill before, but may have to try it. I usually do a quarter turn about half way through the pizza cook and it also allows me to see where the crust is at brown wise.


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SSgt, those butts look delicious, there should be lots of great eating after this cook.

Just about time to remove these pork butts and let them rest before pulling them. Hope everyone is enjoying their Labor Day!




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The second divider would be great for sure.


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Hi, SBB42 owner here.

I was an XL BGE user (as well as a few other BGE’s used with the XL) for a few decades. It was a nice setup but often times I needed and wanted more. I also began looking at the 32 for my family of 4 (now 3 as my daughter has moved out). I entertain from time to time and also wanted to be able to do a whole hog on occasion, so the 42 made sense to me, even though I’m normally cooking for 3.

There is a lump reducing basket, and with the multi configurations of grated, I often cook smaller and use very little lump. Last week alone I just threw on a few porterhouse steaks for the wife and I while my son was at a friends. It cooks amazing small or big. I did. It want a bunch of other size grills around my pool and. The 42 looks gorgeous, cooks small when need be efficiently, and is a workhouse when you need it. I hope this helps.

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Dunked them in our homemade Bama white sauce and they were killer!

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Most likely will be the case, but still need a block for them to put it on. So would like to know more about the size and materials of said block -- 1,000 lbs is a lot of weight, especially over bumpy roads!

Can I ask what sort of block you used and how you got it on said block? Also, what sort of vehicle you transported it in? My reason for asking is that I have two KK's (23 and 32) that will be moving to my new home 2 hours from here in February. I had pondered selling these, but am now convinced I want both of them moving with me.

Congrats & welcome!


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FYI, this wasn't a review post.  Found it interesting someone now makes a starter similar to what I made myself many years ago.

And not everyone has the luxury of being able to stand, hunched over a grill, even for couple of minutes while it's lighting.  All it takes is one dumbass not paying attention to rear end you and change the course of your life forever.  So the extension and hanger built into my starter is absolutely invaluable now, where it was a convenience before.

I was simply stating that I simply activate the MAP for a few seconds above the lump, and I’m out of there. I have never had to leave the MAP in the charcoal for minutes to light it.

With that being said, I understand the safety element to the fore mentioned examples and many like to use them.

P.S I re-read my first post in this thread and could see how it could sound a little harsh. Not my intention at all. Have a great day!

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I use a bernzomatic MAP torch. The JJ long extension isn’t really needed since I just light it quickly and go instead of leaving it there for a while; a waste in my opinion.


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Made some chicken with our version of the Bama white sauce. So good!




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What I’ve found out about doing pizzas on the 42 is to make sure you clean out the ashes before doing them. This ensures proper flow and a good solid even burn when ignoring the center of the lump. I also prefer to use a MAP torch to ignite as I can make a chosen fire path.


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More pizzas this evening. Delicious!


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You can fit so many pizzas on the 42!




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[mention=3374]SSgt93[/mention], are you located in Shampoo-Banana? Saw your instagram post with a ball cap indicating as such. If so, I spent 10 years of my life there getting eddiekated (didn’t take, it seems). If not, still spent 10 years of my life there getting eddiekated.
Many fond memories of my time there. Here I am at Monticello airport. I sure hope it still looks like that.

 

Bass Pro continues to grow because it’s privately owned. Cabela’s mistake was it went public and the board and shareholders drove the company into the ground (like Dell once Mike sold it, then bought it back for next to nothing and it’s becoming profitable again). BPS bought Cab for a next to nothing and is continuing to grow.


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I appreciate the invite but I'll probably pass. 
 
Besides even though I have a FB account I haven't been on it in years and will probably die never going on it again. 
 
 
 
 

I just realized that this is the second 42" grill delivered to Atlanta in one week!  That's a record..
 

I saw that ramp also, must of taken the top off..had too. Or else they were Marines, correct SSGT93 and just pushed it up the hill.