Bbq roof

[Seasport]

Hi, finally getting closer to having a location for a KK. Just have to add the roof material and finalize size of KK. Trying to decide between 23” and 32 “, mostly cooking for family of 2 or 3. Like to cook burgers, chicken, roast of beef,pork, salmon and pizza.

Regards

[Tucker]

Looking good.

are you leaving the ceiling vaulted and open ended gables for air ventilation?

[Seasport]

Yes, roof will be vaulted and open on gable ends. Plan on covering with metal, just for rain protection as we are in Vancouver, BC.

[MacKenzie]

Rain, you don't get any rain in BC, do you?    ODK is looking good and you will be able to use it year round.  

[Seasport]

MacKenzie, we have had a nice dry summer, however rain seems to always appear in the fall.

Do you have any thoughts on KK sizes.

Thanks

[Pequod]

I have both. The 32 is better. And not just because of size.

Edited August 3, 2018 by Pequod

[MacKenzie]

MacKenzie, we have had a nice dry summer, however rain seems to always appear in the fall.
Do you have any thoughts on KK sizes.
Thanks

I believe it is always better to have too much room than too little. You don't have to use all the grill space you have but there is nothing you can do if you have too little. The food cooked on the KK tastes so much better than food cooked on any other grill. You are going to love your KK no matter the size.

[Bruce Pearson]

I’m also  partial to the 32 I guess because I have one lol.  but which ever one you get you are going to love it. Your ODK is looking great can’t wait to see the finished   Project.

[ckreef]

Cooking for family of 2-3, you'll use the 23" more often then you'll use a 32". Bigger is not better. The proper size for the majority of your cooks is better. 

 

[5698k]

I don’t believe the 32 is simply “better”. It’s bigger, and some say the 2 zone cooking is better, but the 32 isn’t simply “better”. All kks are built with the same materials, same quality.


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[Pequod]

I’ve used both regularly. I cook for a family of 2-3 most of the time, and use the 32 the most...by far. If I had to sell one, and I’m not, it’s the 23 that sees the door. 

“Better” includes not just construction quality, but also versatility for cooking. The half main grate alone adds much to versatility, with easy access to lower grates without removing upper grates, etc. It’s not the size in terms of grate space that makes it better. It’s the versatility that space - and the half main - give you.

”Bigger is Better” has NEVER been my position on this. 

[ckreef]

To get back on topic, love the covered area you're setting up. My KK's are on my covered porch. It's nice to sit out by the KK's and watch it rain with the smell of Q in the air. 

 

[Seasport]

Thanks for input, most are saying that 32” is the way to go. I have to make a template of grill sizes and lay out pans or items I maybe cooking at different times. I am kind of leaning to a 32” KK.

Any thoughts on accessories for KK.

 I am looking forward to having a roof for rain periods!

Regard’s

[Tyrus]

Thanks for the idea and motivation, have to get started on mine. Looks like a great job, in particular the steel plated joinery. I've seen it used in brick builds outside the structures wall for strength and rigidity. Did you do the beams yourself...because they seem to have a flair on the bottom side, a pleasant exposure for the eye. Well done, a nice cover for the expected KK..., whatever choice it is.

[Seasport]

Hi, yes did timbers and dreamed up the design, while on holiday in Maui. Beams were purchased milled green, I dryed and routerred edges and ends. Fasteners are called timberlynx with timber rings at shear points and home made metal brackets, a few more to make and add.

First will try to get roof installed.

Regard’s

[tony b]

I consider the pizza stone, rotisserie basket & rod, basket splitter (with maybe a second charcoal basket), and cold smoker to be essentials. Plus, don't forget to load up the pallet with as much cocochar, coffee wood chunks and charcoal, as will fit. 

[Seasport]

Hi, thanks for your suggestions on  accessories. Does anyone recommend the gas burner for heat soak, climate here is quite mild, however very damp in wintertime.

Regards

[5698k]

I’m not going to say don’t get it, but I know of very few that do. The gas door can sometimes be a source of air, it can work open a bit and cause temp control problems because it’s somewhat out of sight. There’s a kit to close it somewhat permanently available.

You’re getting into a whole new world with a kk, so you might consider sticking with what you know you’ll use. The gas burner can be purchased at any time, and I suggest using your grill first, and buy the burner after the fact, if you think you want it.


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[tony b]

I second Robert on the gas burner. I can't name anyone on the Forum that has one and the rear door is often the source of air leaks that can mess up your temperature control, especially when you want to shut down the grill and smother the fire. I got the kit from Dennis to seal mine up. In fact, it's so seldom requested that Dennis is not longer including the rear door as the "standard design."

It's really not that hard to preheat a KK, you just have to factor the time into your cooking schedule. I live in Iowa, which gets much colder than Vancouver, and I cook on mine year round without the gas burner. 

[Seasport]

Good to know about the gas burner. Probably makes sense on pre heating as it seems even on a gas bbq you tend to light quite a while before using, and you would like the charcoal burning a while before cooking.

More money for important accessories.