Someone asked for more of the Kamado-Q pics

First one is the connector for the side pieces, two. They are pretty easy to fold out and up. They seem pretty sturdy.

Second one is the air intake, one is full closed, the other is about 40% coverage to fine tune the air intake. Haven't really used the 'fine tuner' yet, just close the outer layer by some percentage to bring the flow down. I can think of using it on a low and slow cook, which I haven't done yet.

Third is the spring mechanism for the top. Works just fine and seems solid. The top and bottom came connected (because I really didn't want to try and stretch those springs).

Next is the top cap, very solid, much more so than my old kamado Joe. I have had it smoking closed down and very little air gets out.

Temperature gauge is next, seems pretty accurate as my thermometer was on the grate and this is a bit higher (20 degree difference)

Next two are of the stand. Stainless steel, two wheels that lock, you have to assemble them but there are two X pieces that secure the center pieces with 2 screws per section. Stand is lined with felt.

Next is the top part of the bowl, comes in two sections, included this because it has three notches in it, my old kamado had a piece that sat in those notches that the grill then sat on top of. This one doesn't appear to have that extra piece. Thought it was interesting.

And lastly the whole thing. Nice little 18 inches

Overall impression is that it is well put together, especially the hardware, all stainless and pretty solid. The wheel locks are very easy to operate and I have moved it around quite a lot. The grill is a bit close to the fire box, makes it a bit hard to get the grippers on it but I can live with it.

Couple of grills using the extruded binchotan, takes about 20 minutes to get up to heat with some briquettes and a starter. Last cook was at 250 and was doing yakitori sticks (didn't care for this technique on that unit — sticks got too hot — but the taste was decent, chicken quarters and a wagyu steak — all came out nice. Bacon is in the fridge curing for a smoke next Thursday.