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Looks like the KK is 26" wide (not including any mounting brackets etc.), If you go to the main KK site, Dennis has the line drawings in the pictures of the 23" (last one). Another thing to watch for is the dimensions with the lid open (37") vs with the lid closed (31"~32.25" depending on handle incl or not.) The link below takes you directly to the 23" line drawing with dimensions. KK drawing with dimensions Regards.

To paraphrase Dennis, his original design used square drive sockets both inside and out, there was an issue where the roti would reach a point in the spin and roll forward an inch or so. To Dennis, this was unacceptable and he redesigned it with hex drives on the inside but kept the outside square so that one grill motors could be used. which one do you need? Call Dennis, he will quickly tell you what you need, or you can look inside your grill...calling Dennis will be more fun and rewarding! The difference between the spit and cradle..the spit is a rod you pass through the meat and then hold the meat in place via the tines on the spit, much like every rotisserie you probably saw as a child (but massively over engineered as only Dennis can) the cradle is a cradle on one side and the open side has arms that close over the meat to secure the meat inside the cradle. You set the meat in, then swing the arms down onto the meat which secures the meat from falling out of the open side of the cradle. If you look at the pictures on the main website (for the 23), you can see the difference between the two. I have the cradle, I find it easy to use and I also use PBW to clean it. Since I do a lot of roasts and very few chickens I like the basket for both. If I did mostly chickens I would probably prefer the spit. Give Dennis a call, all you questions will be answered. Regards

I call mine "Daaaaaaammmnnn", since that's what everyone who sees my KK calls her!

Dennis has also mentioned starting with the meat straight out of the fridge, do a search for the thread, but as I recall it creates a better smoke ring.

Not low and slow, but if you want to freak folks out, cook a simple chicken breast, it will probably be the most moist chicken you have ever eaten! Folks typically have not seen the amount of moisture that comes out of a fully cooked KK chicken breast before. For low and slow a simple pork butt is an easy starting point that doesn't disappoint.

If the pavers are well set and basically level, then the KK should roll over it, just take care. The KK rolls well, if the plywood is level (or slight left/right incline) one person can do it, but always safest to have two, one to push, one to guide. Just take it slow and easy and you shouldn't run into any issues. Don't use the handle to pull or push from the top, you don't want to tweak anything.

Congrats on the new KK! Standard method is 2 sheets of plywood, where the first overlaps the 2nd by an inch or so. Roll the KK off the packing crate using the include ramp onto the first sheet. Then roll it from the first sheet to the second, move the 1st sheet of plywood, rinse and repeat. Even easier with 3 sheets of plywood. If you have 4 burly friends, you can use 2 2x4's and the lifting straps that are attached to the legs of the KK. Slide the 2x4's into the loops, have the 4 guys lift and carry it to the final resting spot.

To echo Tony's "Every grill is a little different", on mine, if the tabs on the damper are at 3 and 9 o'clock, if I"m targeting 250, I grab the 9 o'clock tab and move it counter clockwise to the 6 o'clock position, so ~ 1/4 turn off the seat. On the bottom, I have the lager vent open so about 1/2 of it is open. On firing it up, it depends on what you are going for, a long low and slow or a hot grilling session. For a hot grilling session I open the top damper fully open and pull out the bottom vent to allow as much airflow as possible and light multiple area's of charcoal, once i see the dome temp come up to ~100f I will come back in 5 minutes or so and bring the top damper back to desired position and push the bottom damper back in, then set the left rotary dial so it is 1/2 open. Regards.

Chameleon shameleon, my pebbles in autumn nebula cooks the best and is a color changer already! In the spring it has a nice green sheen from all of the pollen in the air, in the fall it has a red sheen from all the red dirt that was blowing around and by Christmas it has a nice grey sheen from the dust that has built up since it was last cleaned. And as anyone knows Dennis fine tunes the build process removing any inefficiencies and strives for perfection! As we all know it takes more insulating grout for a pebbles vs a tile KK, but did you realize that in older models more grout was used as they were perfecting the application method and over did it a little… So there you go, proof that my KK is the best!

Just saw this being reported on, a how long will it last calculator https://howmuchtoiletpaper.com hopefully this will ease folks mind about how long their stash will last...

Very similar to building a kegerator out of a chest freezer. Two things go watch out for: 1. Freon lines, before drilling make sure you know where they are so you don't drill through one and ruin the "fridge", same for any cord keepers. 2. Grommets for the holes, don't want those power cords to get cut through with the vibrations from the "fridge" turning off and on. While the expanding foam "should" lock down the cords, I'm a better safe than sorry kind of guy. Seemed a little strange to drill the hole so high on the side, but for an instructional video, makes it easier to see what is going on, also could be avoiding the freon lines. If I were going to do this, I would probably come at it from lower down and would also ensure that none of the power cords were laying on the bottom of the fridge in case of liquid spills.

Mmmm, everyone loves Peking duck on Christmas!

Yep saw them in concert in ‘02, I will never forget their rendition of “itsy bitsy spider”, I was hoping for “wheels on the bus” but great concert any way,

Great name for your KK!

If you are thinking of the main rear warming grate, I don’t believe Dennis offers one for the 21

Great news and always good when the uncertainty is lifted!

Thoughts and prayers for your wife and to you and the family!

Congrats on the move, but you’re going to have to change your handle to “PatioSmoken”! Nice setup, now let the smoke fly! Regards

See you played that dance music, should have put on a little Barry White and the corn would have been left alone. Granted the population explosion would be a "next year" problem, but by then you would have figured out how to move them along!

Sure, but just wait until Dennis comes out with the OMG 52! Congrats and be sure to post pictures!

Current gaskets are some form of silicon or other "rubber" like material, not the ceramic fiber. I'm saying silicon based on the temp Dennis mentioned. I would have to try and find the explanation Dennis provided, but from what I recall it was the high temp air flowing/blown over the side that could cause the damage.

Nope, just the 2 lower gaskets, some of the early models didn't use the two gaskets like the more current models.

I pull out the bottom vent and open the top vent fully, I hit the charcoal with a weed burner in a few places and then close the KK all the way closed (2nd latch position so as tight as it can get) and go away for 30 minutes. When I come back I'm sitting @ 400+. If I'm going for high temp, I will hit multiple places across the entire basket of lump, for low and slow, just 1 place. For low and slow I will come back sooner and start closing the top/bottom vents to get to the desired temp. For higher temp, I make sure to have a lot of charcoal lit and give the KK longer to get there. Dennis has mentioned a couple of times that high temp cooks with the lid open can cause premature main gasket failure, so I chose to believe him and try to cook with the lid closed. I think with the older grills, before he went to the 2 gasket type may not have had this issue. As I recall he said anything over 500 and cooking with the top open could cause an issue with the gaskets. Regards

I prefer the boxes as it is easier to store bulk amounts in the garage. I was wondering how I would be able to stack the bags easily as compared to the boxes.

Inside joke...but really pebbles cook best