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Yeah, I agree with Charles. You've really got to think of the end game! I've willed Beauty! to my beautiful daughter, a former model, and TheBeast goes to my son, the Spec Ops Marime Corps officer nicknamed Beast! Rather apropos I think!

I don't have a major OCD issue so I don't see the problem with plan B. In some respects I wish I would have bought clashing KK's - would have made life a little more interesting. Even if you want matching KK's you don't have to buy them at the same time as long as they are an in stock available tile/pebble - the difference will be close enough and Dennis showed me 4 different 19"s to come up with a match for the 16.5". . My only suggestion is buy the smaller one first or you may never get a second one. Sent from my XT1585 using Tapatalk

Ok...going to our local farmer's market tomorrow for round 2 which will include added photos. For now you'll just have to use your imagination * Small to medium size Early Girl tomatoes cut in half longitudinally (from the stem down); I'm sure Roma's would work too...just need to be ripe and sweet * KK heat soaked and idling at 200*F * Metal heat deflector set on the middle rack * Place the cut tomatoes cut side up on the upper large grate (mine's a 23"; adapt accordingly ) * Slow roast/dry for 6-hours +/- and until the tomato halves have reduced in size by about 50% or so but still have some thick juice left; the juice will be syrupy thick. I didn't want these smoked, which surely would be super great too, so I used a mix of hardwood lump (oak and hickory) and KK coco-char; clean tasting! I did my first batch last weekend and they were so fantastic...they're gone . Sweet and unctuous! In fact I think I'm going to try using them in homemade ice cream for something different. I used them in a calzone this week and lettuce salads. But this sky is only limited by your imagination. Pics coming on Saturday.

Thanks, dstr, why you don't even need to light your KK, just put a candle in it

Thanks for the quick replies @bosco, lol, Sell?... Not at this point in my life. The ONLY reason I could see that happening is if I have to move, and even then I would do my damnedest to figure out a way to move it. I really have no intention of ever ridding myself of this thing. In terms of paper visuals, the 21" is small by comparison to its brethren, but I can say first hand that this thing is by no means small or light. I think it comes in at about 550lbs or there about. I hope ckreef chimes in on the use of the 16". (HA!, we must have posted almost simultaneously) Thanks. @CeramicChef, those are right in line with my thoughts. The cleanup really is something I need to think about so my initial thoughts were that the 19" might be a tad close in terms of size to the 21" regarding grate sizes, and the depth of char to height of grill grate. I'll actually have to read about that. I think that I could still use my rib racks if I get a hightop 16. Something I have noticed post purchase is that I have allot of pieces that I need to find a storage place for. I seem to have 2 or 3 stacks going when not hidden inside the KK itself and sometimes they are greasy. Laying them on the patio or on top of something often gets me in trouble. For cleaning the 21" parts, sink size and counter top space for drying is not ideal as my wife reminds me of often. So a smaller cleanup profile for week night grilling will be welcome. -- Rick

You sure you didn't work in the nuclear power industry?? That's upper management's favorite mantra! If you work your tail off and make the refueling outage schedule, you might get a picnic lunch; but they turn around and shorten the next one by another 10%! ! I'm sooo glad that this gerbil got off that exercise wheel!

They sure as hell better be, for the price point that they charge!

If you're planning on finishing it in the next two weeks, you probably don't need to freeze it. I just use a good, air tight bag clip or you can put it in a non transparent jar with a tight lid. That coffee is good to go within a few days of roast. At this point it's a matter of getting your extraction correct. We like it about medium grind at a 16-1 water to coffee ratio, brew time of 4 minutes and filtered water temp at about 200f for manual pour/cone drip or automatic drip machine. If French pressing, go coarse on the grind, steep 4 minutes as well. Maybe 15-1 ratio. Sent from my iPhone using Tapatalk

I have a 19" and a 16.5" I cook mainly for 2 or 3 people and use the 16.5" more than the 19" especially on weeknights. Check out any of my cook threads and the majority is on the 16.5". . It's a fully capable KK and works great for quick protein cooks on the fly. Sent from my XT1585 using Tapatalk

Hey Ken next time you make the mac and cheese combo please make 3 and send me one lol

So I have been intrigued with this topic. I have a 21" now renamed a 22" I think. My thoughts on a second KK are leaning to the exact opposite in size direction. In my daily use, I am thinking a smaller setup may be the ticket. I love the 21" to be sure, but find I only use it about every 2nd or 3rd weekend when I have time to tend a smoke, and frankly we don't eat through the food fast enough to have it used more often. Usually there is just the two of us. On a second note regarding convenience, because of the shear size of the excellent quality parts, and I have a bunch, my OCD requires post cook cleaning and to be frank, it is a PITA, especially when I am tired and need to get up early the next day. The size of the grates and other pieces are difficult to fit in the sinks for just a quick cleanup. I am also mindful of char consumption, not to say this beauty isn't the most efficient of anything I have the had pre-KK, but for very small grill cooks, I find I use a bit though, so a small form factor might be a tad more efficient for just grilling. SO... all that said, I am thinking about the smallest of KK's, for just a quick grilling of a burger or piece of fish for the daily dinner on a spur of the moment decision. I would love to hear that side of the collection experience from you gurus. BTW, have also heard the wife speaking to her friends about the KK, which is great since she thought I was out of my mind for the expense. She now loves it. -- Rick

Its that time of year again...my Two-Three is sitting at 175ºF and the tomatoes are getting heat and a light smoke kiss from the lump oak.

Aren't you in Oklahoma? I thought it was a birthright to get any grill one choosed. You hate to see people squander their rights [emoji4]

One of these days ... !

Maybe you just need different friends Come on down I'll feed you a true Bistro meal. . I bet when you feed them they get a world class meal. Sent from my XT1585 using Tapatalk

The guys have a love/hate affair with my KKs. They love the food, they love the beauty, they hate that the KKs aren't on their patios and they HATE that they're so whipped that their wives veto getting one.

I think you better be careful, your company may set up camp at your house if you keep feeding them like that, Beautiful.

never...... ever........ surrender.......

@bosco You rock! That is awesome. I have been checking pacific ocean weather patterns and trying to determine where the boat is base upon it's estimated speed etc. Thank you so much for the update! @KevinD I think your tin foil hat has a dent in it. Or maybe one of the rabbit ears got bent.... I am keeping the faith. By the 30th it will be on terra firma!

Sorry to bust your chops CC...but Mickey Dee's also has the best burgers on the planet. NOT!

Smoked pork chops - Hmmm, - might be another good use for the cold smoker attachment headed my way!

Scallops AND lobster! WOWZERS! Very nice. Kudos (again!)

Sourdough bread from homeground flour.

It's been cold here lamb shanks done in red wine and balsamic vinegar hit the spot Outback Kamado Bar and Grill♨