mstang1988

As the owner of the competitor product with a KK on order I don't really need this. I've had my KK for about 2 years and the ash drawer already rusted/unwelded and needed replacing. I have the spare sitting in my house with the box but I really prefer the ash tools instead. I grab the lid of my galvanized bucket, scrape into the bucket about 2 or 3 scrapes, done and done. The ash tray doesn't save much effort.

I live in Texas as well (Round Rock) and am a month or two away from my BB 32 in black with square tile. I'm stoked!

Are you having trouble on low and slows or hot an fasts? Low and slow you can just bury the wood into the charcoal and you will mainly get the wood smoke as long as you mix it throughout. Hot and fast that’s a different game but throw a few chunks on top of the coals and the edges where it’s barely lit. They will likely flame vs. smoke much but that’s the nature of hot and fast.

Still waiting for pics here. I have soapstones for my LGE (KG classic size fits) and for my Big Joe. They are the one accessory that I’ll find a way to make happen moving from a Big Joe to a my newly ordered KK 32” BB.

Title says it all, I put a 32” BB on order in matte black. What are the must have accessories? I’m going to do a basket divider for certain along with a cover. Rotisserie, baking stone, side shelves, double wall drip pan, and coco char are also considerations.

I'm in the Austin area and would like to see a 32BB and 42BB. Having trouble making that decision.

Old thread but I'm going through the same dilemma. I think the main reason I haven't bought a KK (besides not needing it) is deciding between a 32 and 42. Outside of covid we entertain probably 20 times a year with large groups if not more often. I must say I like the looks online of the 32 way more than the 42 but the cooking area of the 42. I'm attracted to the idea of doing a larger pig roast on the 42 vs going with a 32 and a second smaller grill. Currently my cooking situation is: Big Joe 2 with Extender Large Green Egg Joe Junior I love my Joe Jr. for

awesome! Any chance you have a picture of the two next to each other? Trying to mentally picture the size.

What size pie is that? How large is the stone?

I talked with Dennis last year about one of these. He said one could still order them but keeping stock around didn't make sense. I don't think they were every fully stopped. That said, more pictures please! It's on my hmm, do I need one list? Right now I have a KJ big Joe, L Green Egg, Joe Jr. and I think my next grills need to be matching. If it's foot was closer to the size of a Joe Junior but with closer to the green egg in cooking surface that sounds like a winner to me! I would assume charcoal burn would be closer to a Joe Junior given the insulation.

An old post but nepolitan pizza requires 430-480c which is 800-900f. This is 60-90 second pizza cooks. This is really the only technique that requires the temps. Yes, pizza can be cooked at lower temps but it does come out different. For cleaning though I imagine around 750f for an extended period of a few hours would remove most of the carbon. It does on my green egg or KJ. I don’t have a KK yet to confirm but will at some point.

I don’t yet own a KK (it’s on the “maybe” column as we haven’t decided if we will build an outdoor kitchen in). Still, I love seeing these cooks. Passion for the food is where it’s at! Pequod, what is the cookie sheet doing on the lower rack?

Old thread but I'll add to it. It will largely depend on the materials you use to build your decking AND the construction of the decking. Largely how the beams and joists attach to the posts. Often construction is sub-par and beams are attached to posts using nails or non structural lag bolts to the side. This isn't structural vs putting the beam on top of the post. Same goes for joists and joist hangers. Ideally joists are placed on top of beams vs. utilizing joist hangers. People also use screws instead of nails and screws do not behave correctly.