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I did consider it, in fact, that was my starting position -- to have two identical. I'm happy with the decision though as the high capacity lid on the 21" gives me something I don't have in the 23". At the same time, the 23" gives me that extra two inches that you don't have in the 21". They compliment each other well. If I didn't have to go up one flight of steps to our roof terrace, I might have got the 32", but it took every bit of 5 small delivery guys to get the 21" to our roof. We live on the water and it is not crane accessible. If I were only going to buy one, I'd get the 23". I also thought that if I got the 21" and didn't like it, I could always sell it and get the second 23", but not even a consideration now. I love it.

If you have the space, I'd get the 21" to go with your 23". With a basket splitter, you can do smaller cooks and conserve fuel. You can always do a smaller cook with a bigger KK, only downside is heat soak will take a little longer. While the 21" looks massive, the 2" of width difference is noticeable when you open her up. The extra 2" in your 23" will be welcome for whole fish and other lengthy items. That said, the high capacity lid in the 23" gives you more height up top. I could see doing two vertical roasted turkeys in the 21". Love my new setup and ability to run two different temps at once or crank out pizzas 2 at a time for parties, etc.

Here is a side-by-side with the 23" OTB... All I can say is Dennis has once again over-built the newest addition to the family. All of the KK goodness poured into this baby and she really isn't that much smaller. I'm in love with the higher capacity lid space, and as you can see that makes her look bigger than the 23". The wide fire box / basket are awesome.

Check it out...a 21 incher in the wild...

I travel on business to Seoul quite frequently, never miss the opportunity for some Kalbi! Yours looks great.

Makes me want some Korean BBQ....I love Kalbi.

Nice!

Here is a chart that created and have saved in my iPhone:

I'm not inked either, but in the context of said products, branding would be more appropriate.

Great minds indeed. I'd get KK tattooed on one cheek and Fruita on the other...

I have been buying my smoking wood from Fruita for many years. Very high quality stuff, their chunks are big, and they got me hooked on peach wood for pork. Here is a link to their usage chart: http://www.fruitawoodchunks.com/wosmch.html Cookie

First, congrats Dennis. Your KK's belong on the 'Best Value' and 'Top Luxury' lists...and a host of others. Whenever I'm buying anything that costs more than $1,000, I ask myself two simple questions: 1. How often will I use it. 2. How long will it last. From there, it is a simple calculation to get to a cost per use figure. As I've grown wiser (not older), I've found this to helps me make better decisions. A few examples where I have spent top dollar: 1. Mattress ($5,000 mattress that will last 10 years = $1.37 / Use) 2. Business Shoes ($1000 for two pair that will be rotated and last for 3 years being used 5 days a week = $1.28 / Use) 3. Jeans ($200 for a pair that will last 2 years and will see 4 days of use per week = $0.48 / Use) I could go on. With this mentality, I find myself buying fewer things, but the things I do buy are high quality and I try to choose 'timeless' styles / colors. I think I save money in the long run - and I have some nice stuff, just not lots of it (except BBQs...I have lots of BBQs). Now, lets have fun: 4. Komodo Kamado ($4440 for Metallic Bronze 23" OTB; 3 days per week for 20 years = $1.42/use). Let's call it $1.50/use with minimal routine maintenance over that period of time. Now let's look at that silly BBQ Boat that is also on that 'Luxury' list: $50,000 for a boat you might use 50 times a year if you live on a lake. You use it for 10 years before you realize how impractical it is. Cost per use = $100.00 The Boat-B-Q, my friends, is a luxury. The KK is luxurious, but also delivers a tremendous amount of value. Cookie ----- *This message was not approved or paid for by Dennis Linkletter*

You can pick your friends and you can pick your butt -- but you can't pick your friend's butt.

In all of the department stores here in Singapore, one can find as many rice cooker models as they could television sets at Best Buy in America. We bought a mid-range one (don't ask the brand, can't remember and too lazy to get up and go look). Now we feel it is the only way to cook rice. Ours has an insert where you can use it as a steamer and we have used that on occasion, but mostly just rice. Ours also has the easy clean non-stick style bowl. We actually use our pressure cooker for Mac N Cheese and 'messy' stuff. Never occurred to me to use the rice cooker for anything but rice and steamed veg (insert dumb dumb comment here)

Cool, I've had my eye on some pieces from Staub for a long time...love their black and slate colored stuff (manly and would look pretty cool coming out of the KK and going straight to the table).

Nice!!!!!

Love the use of the dutch oven in the KK. Nice work. P.S. Please let me know what kind of charcoal you used and whether or not you think this is detrimental to an enameled piece of cookware. I've always used plain cast iron for these types of cooks for fear that it might ruin a 'pretty' piece of cookware.

If I had a dollar for every pizza I've screwed up trying to find the perfect dough recipe for the KK!!

Nice looking cook once again Mac.

Unfortunately Amazon doesn't offer it in the 240v version...guess I either forego the gift card and buy it direct or I decide to use it with a transformer, which it what I have to do for 1/2 our other kitchen appliances. I just hate having to get out that heavy transformer box. 1st world problems.

What kind of bit did you guys use to drill your holes? I made one of these a few years ago and gave up trying to drill out the holes through a cast iron dutch oven that is a little thicker than the one at the beginning of this thread. I ended up using a grinding wheel and just grinded down until it broke through, leaving just one small hole. It doesn't look pretty, but works. I never find I get a strong enough smoke profile using this method. 90% of the time I just heat soak, then add smoke wood, let the volatiles burn off for 30 minutes, then start my cook. If it is a really long cook, I'll mix some smoking wood in the basket, but as mentioned many places, that game is over at 170F, so I can't image that smoke more than two hours into a cook is doing anything other than making the world smell like a better place (which is ok with me).

I have an amazon gift card burning a hole in my pocket....time for an Anova.

Sounds like the next logical KK accessory

Ok, will do this weekend...

Set a google alert for 'Komodo Kamado For Sale'... That sucks. I'm guessing it was stolen in broad daylight by a crew that may have looked like they were supposed to be there doing something legit. Hard to imagine it getting moved out silently at night without someone noticing, but maybe.