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Hello All-Arizona Steve here, Well I finally pulled the trigger. After several conversations with Dennis, I landed on the Big Bad 32” in cobalt blue pebble. Very exciting! I’m located in Northern Arizona, USA - just south of Flagstaff at about 6800 feet above sea level in the Coconino Forest. As I’m writing this post, my backyard is under major construction so my Big Bad 32” will stay crated for approximately 2 weeks. What a tease!!! Here are a few pics till the unveiling of (yes I have already named the KK) “ZEUS”. The GOD of Blue Sky’s and Thunder. I will post uncreating pictures and backyard completion soon! Chow from AZ

Hello, New to KK and new to this forum. Very, very interested in the kamado's here. I've never actually owned a smoker myself, but grew up around one, smoking turkey's every year with my father. Recently, after having some stellar mesquite-smoked prime rib in Chicago, I realized what was missing from my culinary life. So, I start looking into smokers. Kamado Jo - meh. Green eggs - meh. Then I stumble across some that are appealing works of art, eventually I stumbled into KK. So I share this with my wife, who has very refined taste (in all but her choice in men), and together we feel one of these would make a great piece to our beautiful mountain home. Problem is I'd actually like to SEE one in person. perhaps even in action if possible. So, are there any retail outlets for KK? Perhaps BBQ joints that have one of these as a showpiece? I've scoured Craigslist and Ebay, and they're slim for pickings. I'm very interested in one, just trying to do my due diligence here. Thanks from Arizona

Hi - I'm taking delivery Tuesday morning of a new 23 matte blue/black pebble. I'm living in Portland and had never cooked with charcoal until 3 years ago when i brought a cheap komodo - which actually has done a great job - Turkey for Christmas, Pizza, Ribs, lamb legs , fish, even bread in a cast iron 'oven', Very excited - I appreciate things done well and this certainly seems to be one - I remember seeing the site when I first got into this style of cooking. Originally from New Zealand - hence the long delay to have my eyes opened. Hope to post pic's etc as it arrives, provided the excitement isn't too great. Any do's or don'ts - other than cook up a storm and don't hold back??? Great forum by the way, nice to see the support - why though is it mainly guy's - is it a pyromania thing??? : Croadie

So I got the call a couple weeks ago that my KK was set to ship and should arrive in Montana in about a week. The local freight carrier was fantastic and despite 6" + of packed icy snow in my alley they were able to get it to my residence without incident. The carrier was a younger guy about 26 who gave it a long look over in the crate before he had me sign for it. He kept saying how impressed he was with the packing and how he did not think it had wiggled an inch since it was snug in it's crate. He was correct! It was hard, but I had to wait another 6 days for a local moving company that I have a relationship with could find time to bring the beast up on to my deck. Even though I advised them about un-packing it, removing the dome, and interior, they chose to go with a dolly and bruit strength to complete the job. Here are some photos: This KK looks so amazing I really had no idea what a mess my deck was For my first cook, I roasted off some bakers for about an hour at close to 400F. When they were finished, I removed the raised grate and cooked a couple filets and a ribeye for SWMBO. Somehow, my local market had tiny asparagus which I grilled direct after a slather in Italian dressing. Plated What a fantastic first cook! Everything was perfect and much to our surprise the asparagus was perhaps the sweetest we have ever tasted. I attribute the success on the filets to using a probe thermometer and pulling at 125F. I wonder where people run the probe out of the KK as I just snaked it near where the latch connects. SWMBO requested her steak RARE and I am excited to bring this beast up to 750 soon for a hard sear. Now what to cook next?