MattyNJ1

11 hours ago, tony b said:

You only need to do the break-in if you want to do high temperature cooks (over 350F). If you want to get your feet wet doing standard low & slows first, not a problem - you can do as many of those as you want before doing the break-in. The break-in isn't hard, just very time consuming, so plan accordingly. It's considered a "rite of passage" here because of how folks sweat doing it. The description of how to do it is in the Owners' Manual and there are a number of threads here on the Forum talking about it, too. 

yes, going to have to read up on that breakin, as i also plan to take full advantage of HIGH temp cooks for Pizza oven quality pizza! ....BIGSHEP! no worries my friend i can slide that beast in and out (with the help of another) whenever i need access. However WHAT? why will i loose pebbles!!?? lol really hope not. 

I also will notch out the one timber on the right side to accommodate the rotisserie once i get it. unfortunately it has to be done. Thanks for the kind words folks! looking forward to some interesting cooks, and great results. I seasoned up the Pizza stone last night in the oven a few times. An i plan on buring a slow and low, just to season her up today. Also have some great Beef ribs from the mid west in the freezer for later in this weekend! 

Have a great Memorial Day Weekend 

43 minutes ago, tony b said:

Looking great in it's new home. But, you need to do something about that white interior! 😄

 yeah looking way to new LOL... Time to season this thing up! which reminds me i forgot to ask Dennis, is there any protocol to breaking these units in?

Impressive BBQ! ... fyi the 22 TT  is bigger than it looks...or what I expected. Everything worked out perfect, cant wait to cook something.

All the spects were dead-on accurate... which I was worried about considering I completely finished the space before ever having seen one of these.

It also doubles as a place to do dips, to work out the triceps. 😎👍 ....it funny bc i left them long, (they are part of the timber) as a creative :"non conclusion". Meaning not sure whats gonna happen with them quite yet, but better have em and not need em, than need em and not have em lol.... we shall see. I have the bore to make them smaller, or maybe i cut them off shorter. Who knows, where the creative muse takes one.... guess we shall see! I have more content on IG @Chateau_de_Mathieu including all my food creations, as well as an off-grid cabin build i just completed in the Northern Adirondack Mtns in Upstate NY. 👍

2 hours ago, Tyrus said:

Those two pegs up front are looking for a friend, shelf perhaps. Looks on the level Matty, fine job.

Haha... yes very phallic in nature lol figure that's where I'd hang my tongs 😜

1 hour ago, Basher said:

Great job Matty.
What timber is that?


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This is just PT Fir...I thought of doing it in hardwood, which i have access to but this is purely decorative in nature and i couldn't justify the extra work. Oak would've taken much longer to crave out, drill, chisel, sand etc...  Thanks for the kind words my friend! 👍⚒️

Finished the rear timber today, went with a bowtie joint, distressed everything with a torch, and hit it with poly .  I think the space is deserving off the KK now lol

How long was shipping ?....Im assuming the unit is in route.  Work is coming along in the mean time figure a beautiful piece like the KK deserves some Timber-frame type ascents, and decorative joinery ....

On 5/11/2020 at 7:32 AM, MacKenzie said:

You are going to love this cooker, I have one similar but not a table top, just make sure when you build it in  that you have room for the rotisserie motor, and smoke generator, just in case.  

 

Yes~!~ Great advise!  I was going to get the 32, but i just dont have a place to put it!....after looking at the 22TT, i didn't realize how big it really is. Its actually slightly bigger than the Kamado Joe classic....i really hope i loveit!.....@Oakland looks good!....mine is OTW here to NJ, and I already had a stone island, with a drop in SS grill, that I decided to modify to accommodate the 22 TT.....broke out the sledge hammer, the past couple days, and had at it....made a simple cubby, but I will add some post and beam "timber frame" style joinery to the front to accent that beauty...ill post pics when its complete.  { a work in progress }

Id love to see pics of all the built in's for the 22" Beast Table Top!

Decided on the 22" and im going to build it in to a 36" stone cubby in my outdoor kitchen set up, would love to see some ideas! Thanks in advance. 

On 5/8/2020 at 5:55 AM, gsmelb said:

Hi,

I logged on to the forum after years away, our 23" is nearly ten years old. Still looks great, a few bangs from moving house 3 times, I have replaced the lid spring and had a new basket but we are by the coast so no surprise there. I am finding the ceramic doesn't hold the heat like it use to. I can ramp it up to 550 degrees  but struggle to hold it much above 400 and the lid is now too hot to leave my hand on, compared with until recently it was only ever warm. I am not sure if the ceramic liner composition changes over time and it loses some of its insulating properties.

I am mainly low and slow or chargrilling so not losing any sleep

Regards

Guy

tha doesn't sound good...

23 hours ago, qundoy said:

Bought my 23 OTB 10 years ago. Still cooking with all the original equipment. 

Unit 610, Levi Blue, cranking out great food for friends and family.

Kook on fellow KK'ers

Steve

any pics? was hoping to see some detailed pics to see how the grout tile etc held up. Glad to hear everyone is happy and still cooking on these units. 

Curious to see what these units look like after a decade or so, how old are some of your units?