coolpapabill

I bought one in Aspen , Co. last year and hauled it back to Albuquerque , NM . Rented a trailer from U-Haul ( it was a motorcycle trailer with a ramp and worked great ). Also had boxes of Coco and Coffee Char on trailer. Here are some pictures of how it was strapped down . Checked straps after the first 10 miles very slight tighten on one strap , and she didn't budge an inch. We also went over Independence Pass which is a little over 12,000 feet , 2 lane road , and lots of switch backs . Very difficult drive no problems . About 500 miles each way. Here are some pictures . Make sure to you put the smaller strap over the top really helped stabilized everything . The box is " Critical " you can see it the pictures below. Here are some pics:

Already have a KK 23" Ultimate , KJ Junior , and a Disc-It discada . Thinking of adding a wood fired oven to the outdoor kitchen. Interested to know from those that have/had one did you find it redundant or complimentary to you Kamado. Thanks ahead of time.

My daughter just got back from 3 months at the Dept of Defense National Fire Academy at Goodfellow AFB in San Angelo , Tx. She is now a certified firefighter and paramedic for DoD . We are all more than proud of her. She was the only women in a class of over 20 , as well as being the oldest at 33. Everyone else in class were you men in their late teens to early twenties fresh out of boot camp from one of the military branches. She did everything physically that they did with no short cuts , and always finished in the top half as well as top 5% in the class room work. There was over a 50% washout rate. So after 100 days of lousy meals she requested a special first night home dinner. Prime Tri-Tips with board sauce grilled on the KK 23" , New Mexico green chili cheese corn casserole , grilled asparagus and romaine lettuce , and finally homemade lemon and shortbread cookie ice cream . We've never seen her eat that much . Again we are all very proud of her , glad to have her home. Here is picture of her training ( she is in the front on the hose ) as well as some of the tri-tips with board sauce.

Went to a local custom countertop company and they cut it off a piece of scrap. Cut to size edge and top ground smooth and polished two pieces for $50.

Since August of last year , have loved it ever since. Use it on average 2 or 3 time a week. You'll have no problem with temps , since you used BGE and KJ . You'll notice how temperature locks in place once the KK is stabilized. Look forward to meeting you when all the Covid stuff is over. Love to do the charcoal at some point.

Wingman where in New Mexico do you live ? I'm in Corrales and own a KK23" Ultimate as well as a KJ Junior. Sold my Classic II . You will not believe the difference in both build quality and cooking ability with you Big Bad . Congrats .

Basher , I also have a one that is a pizza stone ( 16" diameter ) . They do take a very long time to heat up . That is why I've been using a Baking Steel for pizza . With excellent results .

I like it a lot . I don't know if it makes my life easier , but certainly a lot of fun. Dome temp was 500* and the stone was close to 600* . Was still very warm next morning.

I have been given grief , and rightly so , for not posting pictures of cooks done on a custom soapstone made for my KK 23" Ultimate . To my personal shame I was reminded " No pictures , it didn't happen " . Finally here is evidence of the existence of the said stone and my some what limited cooking ability. I humbly request everyone's forgiveness . The Maillard reaction was fantastic.

Agree 100% , will post pics next cook.

Used a few times now , picanha , tri-tip , and smash burgers. Has worked great. Unbelievable sear on everything. Cleans spotless with a wet towel . Will post pics on next cook . Forgot also through on some onions with the burgers cooked those up perfect.

Looks great may have to try that one.

Still have 5 boxes each of CoCo and Coffee Char I'm stashing . Normal cooking I use Fogo , KJ Big Block , and Jealous Devil.

Tonights dinner , twice smoked spiral ham with a pineapple bourbon glaze and baked potatoes .

Looking through some old pics and found some of the 23" Ultimate strapped in for the trip from Aspen,Co to Corrales,NM. You can see the block suggested for transport under it in the first two pictures.