BOC

That looks yum! Sent from my iPhone using Tapatalk

Congrats! Looking stellar! Many good pics to come from that bad boy. Sent from my iPhone using Tapatalk

Southwest Michigan. Spring and summer in Michigan are some of the best! Sent from my iPhone using Tapatalk

Keeping it simple. French bread bruschetta on the pizza steel and classic kabobs. A little corn on the cob on the side. Sent from my iPhone using Tapatalk

Beautiful day at the lake. Great view to my front. Great view to my right. The company is pretty good too [emoji6] Anyone else enjoying a great spring view? Sent from my iPhone using Tapatalk

Better go with the 42” then [emoji23] Sent from my iPhone using Tapatalk

My experience was that you can easily do this and not to be worried about it. I broke down the box, prepped everything, removed everything even the ropes (although I’d recommend leaving this on for later) on my own before getting a helping hand to roll it off. There is a small bump to get over, but I used some of the would broken off the box and crate to lay a path and make it a small bump. Me and my 60 yr old neighbor had it off in less than a minute and safe after we got it started. The moment of tip from flat to ramp is a nerve racking one of course, but as many people that have asked, I haven’t read a story yet where anyone had it happen. The only thing that is a must is don’t pull up or hard on the lid handles to push it and definitely don’t try and lift it by that. That has big potential for bad news. Sent from my iPhone using Tapatalk

Love wings…I probably eat them once a week whether I cook them or not. My go to at home wing sauce is simmered Franks Hot, with some kerrygold butter, and a spoon full of chili paste. Definitely recommend. Franks and butter for the flavor the chili paste for a slight afterburn. I usually eyeball the measurements, but can take a more scientific approach to share next time. Sent from my iPhone using Tapatalk

I love this move! It makes me very happy and it isn’t even my grill. Congrats! Sent from my iPhone using Tapatalk

Agree with Tony B on this one. I find myself buying more expensive charcoal now just because I have a KK and want to cook the best I possibly can with it. It’s a lot easier to justify a couple dollars here or there to aim for excellence when you have already purchased the luxury cooker. Sent from my iPhone using Tapatalk

Looks great Tekobo! Sent from my iPhone using Tapatalk

@Tekobo This almost certainly required you to get that double drip handle scenario sorted, yes? How’s that go? Sent from my iPhone using Tapatalk

Awesome! I can’t wait to see results. Please post resulting pictures and action pics. I’ve been trying to convince my wife to do this for a party and she is having none of it...proper pics and feedback will help that little seed grow [emoji6] Good luck and may all your pig be tender! If you have to many leftovers, I know a place that will take them. Sent from my iPhone using Tapatalk

OTB = Outside-the-Box for the thinking that went into the grill. I’ve spent way too many hours on this forum for having only had my KK a couple of months [emoji23] Sent from my iPhone using Tapatalk

Nice wheels! It’s a good thing you went for the 3500 and not the 2500 [emoji23]. It’s a running joke with my wife and I every time we see one now. https://www.thedrive.com/news/38238/ram-2500-drivers-have-the-most-duis-more-than-twice-the-national-average-report Sent from my iPhone using Tapatalk

I did the same, just with the addition of the top grate upside down on top of the fire box handles first. I thought the extra 1/4 inch would help. Had the same with cleanup, except a little “burn” tarnish left on the bottom of my double drip. But not a concern of mine. Not sure if you would echo this tekobo, but the temp dropped about 50-75 with pan in vs out for me. Just something I thought was worth the mention. Sent from my iPhone using Tapatalk

There’s been a steady influx of pizza pictures lately, so I debated not posting. But Saturday pizza party with the nieces and nephews was a huge success. Still haven’t made my own crust yet...the pizzeria down the street sells a 14 in ball of fresh dough for $2 so it will take some motivation for me to put the effort in. Pizza sauce = stewed tomatoes, roasted garlic, basil and Parmesan in a blender. Whole milk mozzarella. A must in my opinion. Garbage/supreme picture posted. This was a 14 in dough ball but I usually stretch it for a slightly thinner crust. Basically covers 85% of the big bad stone. Sent from my iPhone using Tapatalk

That looks great@Troble Sent from my iPhone using Tapatalk

Brisket finished wayyy early. Expected ~16 hours took 11.5. 16 lbs @ 235-250F. Back up plan to hold in the oven until dinner. Bark lost a bit of crunch in the process but flavor and juiciness held. The point was a bit more roast like than I usually love but all turned out great considering. Very juicy and smoky. I wanted to cut into it terribly this morning when it finished because it had great jello jiggler jiggle, but I abstained. Rosemary and roasted garlic gold potatoes with some Parmesan for crisp. Mac and cheese...no credit deserved, just warmed from the store. Sent from my iPhone using Tapatalk

Amazing!

No food pictures yet, but embarking on my first overnight and rain cook at the same time. It’s going to be raining brisket tomorrow. Full packer at 250 deg with coco char and hickory chips in the cold/hot smoker attachment. Still haven’t drilled into my smoker pot yet... Classic salt and pepper rub. I’ll post the good pictures tomorrow. Sent from my iPhone using Tapatalk

That’s a steal. Same bread knife in my household. Sent from my iPhone using Tapatalk

I think my comment got misunderstood. I was referring to the heat shield not deflectors. https://komodokamado.com/collections/32-big-bad-spare-parts/products/draft-door-heat-and-ash-shield-for-32 This is not a problem for me, so I’m just brainstorming for fun here...take it or leave it. I’m perfectly fine with how things work today too. But if this was a single part connected to the vent door and both pulled out at the same time, it would make cleaning the ash that much easier. One could even do it without removing a single grate, vacuum still works, and the old ash scraper could fit in and pull everything out without ever even opening the KK. I’m sure there are cons as well. Likely less stability and air flow control, etc. maybe even something you’ve considered before but wasn’t anything that would work out. I can only hope to be 80 offering challenges about improving my KK to make using it easier [emoji1787]. Getting to 80 is one thing, cooking on a KK at 80 is impressive. Sent from my iPhone using Tapatalk

Not referring to the ceramic heat shield, rather the stainless shield that can only be removed from the inside that shields heat/fire from the vent knobs. This guy https://komodokamado.com/collections/32-big-bad-spare-parts/products/draft-door-heat-and-ash-shield-for-32 Sent from my iPhone using Tapatalk

I respect the challenge and think it was directed at the KK team to brainstorm. Respect for that, that is how innovation happens. Disclaimer, I’m a new owner with the KK. If I had a bad back and had to lift these grates out to clean, I’m betting I’d be in the same boat. It’s mainly the heat shield that is the deterrent because you can’t just pull the venting plate and scrape as the shield is an obstacle. You do have to get all the way in there. That said, my experience so far is that the ash is such a small amount that I can go the week of cooks without cleaning every time. Unless I go low and slow...those seem to get messier with the drippings and loose sauce. I agree with the other posters that cleaning is not a huge challenge. But I’m also able bodied, and have zero challenge removing the grates and basket to get to the ash. Maybe a compromise for the innovation brain storm would be to have the shield removed with the venting plate when you pull it out from the front. This would allow clean up similar to what is described without an expectation that the ash will land in a basket which I wholeheartedly don’t believe happens even with the competitors mentioned. My very first time cleaning, I pulled the vent plate, went in with the ash scraper having completely forgotten about the heat shield on the other side. I didn’t make it far without removing the grates, charcoal bask and then the heat shield to go about my original plan. Beginners learning curve [emoji12] but actually highlights the opportunity being described. Lesson learned and I’m falling in line with the cordless vacuum as others have described. Sent from my iPhone using Tapatalk