mstang1988

It appears 1yr old and in good shape but I haven’t seen it in person. It shows the below picture, maybe a pizza stone and a cover. Reading on here it looks like the warranty is not transferrable. Unless the price gets way better I’m likely going to run away.

Is there a warranty if I buy a KK used? What’s the going price for a used 32 bad boy? One is for sale in my area and trying to decide if it’s worth pursing or not vs. new.

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.