Forrest

Beautiful St. George, UT Red Rocks! Sent from my iPhone using Tapatalk

Best meat probe on the market! I have the Meater Block. I’m worried about the reception in the KK, them walls are thicc! Lol! I will post a review of Meater in regards to how it works with my KK once I get my 21”. It works great in my Big Joe and the walls are thick too. Sent from my iPhone using Tapatalk

Do you have a picture of your 21? Sent from my iPhone using Tapatalk

Congrats! Our KK’s will prob be on the same boat... we are bonded forever, lol! Sent from my iPhone using Tapatalk

Soapstone action baby! \

The Soapstone is one of my all time favorite Kamado accessories. They are amazing as deflectors in a reverse sear, just cook your steak above the soapstone on a grate and then finish with the sear directly on the soapstone. They aren't porous like cast iron, they don't rust, and they provide a superior sear imho. They won't last a lifetime though, more fragile.

If you can afford it just buy them all. If you don’t use something I’m sure you could sale it on here to another member. Sent from my iPhone using Tapatalk

I’m curious if the larger KK’s require a little bit more airflow then the smaller ones to maintain the same temperature? Sent from my iPhone using Tapatalk

Congrats!

Ain't that the truth. You guys convinced me! I added the baking stone to the order. This is my final decision so I stop bugging Dennis with amending my order, lol!

Well I ended up switching to the 21" pan after Dennis told me they are made to fit the middle grate below the main grate, I think there will be plenty of free air movement up into the dome as long as I fire the grill up and let the dome heat soak before installing the drip pan. I was thinking about it and the drip pan probably doesn't really trap any more air below it then a big piece of meat like a brisket would. I think the biggest issue is trapping heat under deflectors down at the fire box especially when you are first firing it up. Your dome can be artificially cooler then the raging fire you have trapped in the fire box, this can cause you to eventually far overshoot your temp and use way too much airflow reducing performance. Just my 2c.

I’m sure the KK makes amazing pizza, maybe I will get the pizza Stone just in case. The Joe has a huge pizza insert that causes the heat to radiate down from the dome and out the front. You can see the pizza the whole cook. Sent from my iPhone using Tapatalk

That is good advice, as of right now I’m going to pass because I have the DoJoe pizza attachment for ceramic Kamado. I think the KK really is going to out preform my Kamado Joe for Low N’ Slow but I think pizza cooks won’t be drastically different. Just my 2c but I could be wrong. Sent from my iPhone using Tapatalk

I will share each part of the journey! Now I’m second guessing it and think I might just get the standard 21” double bottom drip pan. I sent an email asking Dennis if it can be made to fit the middle grate below the main grate. I can’t make up my mind lol. Sent from my iPhone using Tapatalk

I believe it is made with real truffle oil. Personally I find the Truffle flavor to be over powering directly on food. But I think it is perfect as a binder for a subtle umami and heat pop! I prefer the hotter red bottle but most people I cook for like just the standard black which is less heat and more sweet with agave in it. Sent from my iPhone using Tapatalk

Update: I was finally able to get ahold of Dennis and get my official order put in. Here is the sorted pebbles that will be used for my future 21” Supreme. Also I added the side tables, drip pan, half grate, cover, and wood/charcoal to the order. Dennis said it should hit the water mid-March! Sent from my iPhone using Tapatalk

I’m sure the drip pan allows for enough airflow, especially if you don’t place it directly over the firebox. I think smaller size will fit my needs better though. I talked with Dennis just barely and sent my official order over with the 16” Lil’ Brawny Double Bottom Drip Pan on my order. Sent from my iPhone using Tapatalk

I think that’s why so many of us are so fond of KK’s. Sent from my iPhone using Tapatalk

This was extremely helpful, thanks! If I decide to spend the money on one I am going to size down for better airflow and for better fitment on the middle grate. Sent from my iPhone using Tapatalk

I will have to give this hot oil a try. TIA. If you like premium hot sauces for bbq may I also suggest Truff Hot sauce. This is my favorite BBQ binder of all time. Chicken wings, brisket, Boston Butt, you name it I put that sh*t on everything to allow the rub to stick. And the truffle really adds a nice subtle umami flavor to BBQ. Sent from my iPhone using Tapatalk

Something about the organic nature of the pebbles just does it for me. Also Olive and Gold is just classy. Does Dennis ask you which color grout you want? If so I have no idea what I’d want or what color would look best. Sent from my iPhone using Tapatalk

The half grate would definitely be handy! Sent from my iPhone using Tapatalk

Have a picture of the one that comes with it? Is it designed to keep drippings from burning? Is the included one sized differently for each grill? Also I read that thread about the deflector. I’m not a huge deflector fan, they trap heat and make the grill less fuel efficient. The foil is a great idea, I was thinking a drip pan could accomplish the same thing while also catching drippings. Sent from my iPhone using Tapatalk

...Hop ...Hop I will with this knowledge! Thanks Sent from my iPhone using Tapatalk

Anyone have pictures of the double bottom drip pan in their KK? I’ve heard the “great coverage” can be too much. Wondering how much room it takes up in the grill. I’m considering buying a drip pan in a size down that is designed for one of the smaller grills so it isn’t taking up too much space and trapping heat from getting up into the dome. Like any deflector trapping heat below it can require more heat/airflow which is counter intuitive to the whole KK philosophy. Sent from my iPhone using Tapatalk