tony b

That's the extended hexnut wrench for taking the cover off the spring assembly in the rear.

FYI - you shouldn't be grilling with the lid open anyway; it's bad for the gaskets.

Never seem that one before???

Welcome to the Obsession! You've just graduated in your BBQ cooking to Master level over your BGE. If the "stone" that you are referring to is the "heat deflector" then don't sweat the damage - you don't need to use it - most of us don't. If it's the pizza stone, then you probably need to replace it - assuming that you want to make pizza or bake bread? As noted, a picture would be helpful in sorting that out for you. Yes, as noted, those are parts for the rotisserie. If you want to use it, here's the recommended motor for it (Dennis does not sell them). Grill Rotisserie Motor Universal Heavy Duty Electric Operated Replacement (onegrill.com)

Welcome to the Obsession, as I'm often saying to new folks. You can use the cold smoker on hot cooks. I have had a Guru for many years and use it on my longer cooks, just for peace of mind. MEATER+ or Block is a must have in my book for rotisserie cooks (no wires). I use mine a lot on other cooks, too. Plus, I have a 4 channel Maverick (XR-50) that I use often.

Give the Jealous Devil a try. I'm liking it a lot.

Definitely a POSK (Piece of Sh!t Kamado) made by RJ. Offer them $100 for it, as it appears to be in relatively good shape. Could use a new gasket and the grate, while dirty, doesn't look rusty.

That's a crazy big fire, dude! Glad that you tamed it and the food came out great! The benefit of being able to adjust those grates up/down!

Whuuut? TWO 42's! That's just insane! You must have a restaurant or do seriously catering to need that much grill space? OR, you've hit the lottery and don't know what to do with all that extra cash! LOL!

@tekobo - we all dream of the day that we can get Dennis' coco-char again! I'm hoarding my last boxes like gold!

I've been in their wine club for a couple of years now. I like that all of their grapes are grown on their estate. This is my crazy time of summer (fortunately after last year's hiatus!) with golf outings, beer festivals and out-of-town guests, I've been busy. I've been cooking, but just couldn't take time to take pictures and post them. Tonight I managed to dodge 2 thunderstorms and cook dinner in the "eye of the storm" - hence, the semi out-of-focus grill pic! It was just starting to rain again. Local corn (of course!) and peri-peri chicken breasts and a nice side Caesar salad.

Back in the saddle again! Grilled chicken picata with better corn and roasted parmesan potatoes.

While I've been cooking off/on lately, I haven't bothered to post them. Last night was grilled corn (not the best - from the grocery store, as the roadside stand isn't open on Sundays) and smashed burgers with pimento cheese (or as we say back home - minner cheese!) Plated with a homegrown tomato - very tasty, but seriously messy!

First thought is to measure the height of the area under the basket to see if it will actually fit under there, especially is you're going to get one with feet (or use something else to sit off the floor)? I would think that it would get hot enough under the basket to ignite the wood inside, but my best guess is that it might take longer to heat up to ignition temperature, seeing as it's not in direct contact with the burning embers in the basket. We love a good experiment on here, so I say "go for it" and report back on how well it worked?

That's too long, Dennis. We all know how much prices of materials, shipping, etc. have skyrocketed since then. You're a business, not a charity. I have a good friend who owns a business and he keeps eating the price increases from his suppliers and shipping costs and he's down to a point where he's hardly making any money. He's having to bite the bullet and raise his prices, too, knowing that his customers are all going to scream and some may leave, but he has no other choice if he wants to stay in business and not go bankrupt.

Crazy/Insane/Madness!!

You Go, Gurl!! Happy Anniversary. I know that it will be epic! 🍾

Now THAT'S how you celebrate an anniversary! Congratulations!

A combination of both. SRF is good stuff (pricey) and you know that the KK made it live up to its full potential!

Very nicely done. The dedication looks like it paid off!

Welcome to the Obsession! You're going to fall in love with it once you start cooking on it. Nice ODK setup.

Yes, the main reason that I bought it was to do true cold smoking. I've done cheese, nuts and salmon. I recently cold smoked the beef tallow and pork lard to try on cooks after watching the YouTube vids about it. I don't recall the dome temps, but it's not very hot at all. I wouldn't think the size/type of wood would make much difference? I use fruit wood pellets mostly, but have some alderwood pellets for the salmon.

Aren't we all??