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On my utility trailer, I disconnected the trailer from the car, raised the tongue, blocked the rear of the trailer and it leveled out the ramp angle quite a bit . FYI

Hello tekobo and welcome, I think you're on the right track. I'm having pretty good success with cranking up the heat for searing while my low-n-slow is wrapped and resting in a cooler. And that's in a 16" TT. I've found most low-n-slow is better after an hour or better rest. That's more than enough of time to achieve the heat needed for a sear. I think additional questions should be, "how many people am I going to be feeding?" Is a 19" large enough? Am I going to be doing more than low-n-slow and searing? Rotisserie and baking for example. To put it simply, you can't go wrong with the KK, just make sure you're getting one that fits all your needs. Have you read this? Forbes: The Best Made Grill On The Market Let's You Cook Or Smoke Anything

A friend sent me a gift package and in it was a bottle of Orondo Ruby Cherry jam among other goodies. After much thought I decided to start with the cherry jam on freshly made sour dough bread. Just look at this goodness - Plated. Good to the very last bite. Not only does the jam look spectacular but it tastes fantastic. I love the colour, the clarity and the perfect bite sizes of fruit. Needless to say I very much enjoyed breakfast from my corner chair in the ODK. Thanks, Friend.

Smoked 2 slabs of pork back ribs tonight for 3 hours about 235F. Used the cold smoker with whiskey barrel wood. Still smoking after 3 hours. Ribs are done. Plated. Yes ketchup was involved with those fries. I think Aussie is in the neighbourhood. Biggest one I've seen around here and just look at that web.:(

I only own 1 KK (23") and will tell you about juggling last night's cook. Mine wasn't 2 different temperatures, but 2 different cooking techniques. I needed to roast cut up veggies for the potato salad, and I wanted to rotisserie the chicken thighs and an ear of corn. Fortunately, the veggies didn't take that long, so I took advantage of the warmup time on the KK to reach my rotisserie temp (400F) to do them. When they were done, shortly after the KK reached temperature, I took out the main grate where I had the pan with the veggies, and put in the rotisserie basket with the ear of corn and the 2 chicken thighs. Point of this - you can juggle a cook on a single grill, but sometimes it's a challenge. Like Charles said, it's very easy to hold a low & slow cook (pork butt or brisket) in a cooler, ramp up the temp in the KK and then cook your sides, while the meat rests. But, there are many scenarios where that second KK comes in handy, especially entertaining - you might be doing ribs on one KK and grilling burgers on the other, so everyone eats at the same time. Just some things to ponder while picking out the colour of your tiles (hint, hint - Dark Autumn Nebula!)

I guess I'm one of the the bad guys. Let me inject my crooked opinion here ............ Disclaimer: I am completely anal about all my food being done at the same time. The only real except is low-n-slow wrapped and resting in a cooler. I get down right pissed off at myself if all the different parts of a meal aren't done at the same time. Crooked Opinion: One kamado is just not enough. Even if you had a 32" KK that would still leave you cooking stuff on the inside (of your house). You just can't do multiple temperatures on a single kamado and there are very few meals where every part needs the same temperature. 2 Kamados are the bare minimum. If you are creative enough you can usually pull off a 3-4 part meal on 2 Kamados. With that said I own 3 kamados. I frequently use all 3 even though I'm only cooking for 2-3 people. It has nothing to do with the amount of food, has everything to do with the different temperatures needed. :End of Crooked Opinion.

I recommend bronze, it cooks better. [emoji41][emoji41] Sent from my iPad using Tapatalk

Spoke to Dennis today. Yes, Bruce, he is one of the good guys. He doesn't think we will need a second KK alongside a 32" unless we really want to do different types of cooks simultaneously. I think resting low and slow while searing easy bites will work for us. Like Pequod, neither I nor my husband practice the discipline we started our working lives in. I now oversee software developments. Made me laugh to think of a KK and the term Minimum Viable Product in the same sentence!! While The Husband does sketches I think I will be hauling out old cardboard boxes to build out a 32" KK shape in our chimney space. Will help to get a 3D feel. Will also look at the cabinets but I am keen to keep most of the KK on display. Which brings me to that all important subject...colour, or as you say, color. You would think this was easy, that there would be a colour that grabbed your heart and would not let it go. Well, depending on my mood I go from dark Cobalt blue to metallic bronze to olive and gold pebble and back round to autumn. We have a garden full of plants and flowers and I kind of fancy the idea of the reflection of the garden in the metallic bronze. This will swing over the next few days and The Husband will also have his say. The journey will be as much fun as the destination. Thanks again for all your input and help. Accessories to follow, before or after white smoke...

That's a good looking combination, FotonDrv. One of our challenges is that there won't be room for wings in our chimney space if we get a 32" and so we will need to have a different arrangement for resting food and tools. The good news is that The Husband also liked all your posts and is now in a place where he appears to be talking about which two KKs we need to buy. No white smoke until the weekend though as he wants to do some sketches to assess the fit. I'm the civil engineer and he's the marine engineer but he gets to do the sketches - go figure!

That was an easy one. Smalls was dorky kewl and give me smore. Sand Lot - one of the very best kids movies for adults.

the 5x8 trailer is approx 18" deck height w/ a 8' ramp it is approx 10-11 degree angle. very do-able w/ 2 guys. If I think the angle is too great, i'll extend the ramp. thanks for the ideas cheers

I have been at work all day here in the UK but have followed your answers with interest and even laughed out loud a few times. Thank you so much for responding in such detail, I already feel like part of your community and look forward to when my profile changes to reflect my acquisition of a KK and promotion to the Owners club. So...my prudent side says buy a 19" hi top tall and get the best use out of that. My other, also prudent, side says buy a 32" and another smaller KK (maybe a table top) and get them shipped to the UK at the same time given that is the inevitable outcome of entering into this world. I am now sold on the 32". Going big would be my normal choice and we have (just) enough space for it. The location is on ground level and it could be rolled into place with enough people to help. I also like Pequod's tip about two zone cooking being a more realistic option in the larger KK. Why now? I am 50 next year and my husband offered to buy me a KK for my birthday. I am pretty certain it will get more use than the earrings that I got for my 40th and am too scared to wear for fear of losing them! A 32" KK will be difficult to drop down a plug hole or leave on a hotel bedside table. All I have to do now is convince husband that his present to me does not need to be augmented by an Argentinian grill but may need to stretch to a monster of a KK. I'll be in touch with an update and yes, I have experienced Dennis' good communication in the past and look forward to converting that into a sale soon. I am so excited!

Also Dennis is such a pleasure to work with, he is definitely one of the good guys!

I have a BB32 and love it. KK owners love their KK's no matter what size. I think it's better to have the extra space and not need it all the time than not have it and need it some of the time. What ever you get you'll love it it I guarantee! they are sooooo much better up close and personal than in the pictures it will blow you away.

I am thinking along the same lines as Pequod, get the 19 TT knowing that you will soon be ordering the 32 BB. You are going to see a nice improvement in the taste of your food and will want to use it a lot. It really depends upon how many you will be cooking for how long you will want to wait for the 32. If the colour and tile type that you really really want is among the 19 TTs that you are looking at, fine, if not remember you will want to match with the 32 inch so......

I own two KK's - a 23 and a 32. The best reason for two is that I can run at two different temps or different cook styles simultaneously. Roti on one while direct grill on the other, etc. If I could only have one it would be the 32 hands down. Why? Because it's the best overall combination of capacity and versatility. The 32 can do true two-zone grilling when using the basket splitter. My 23 has a splitter too, but the smaller size and round shape make it less effective at two zone. That said, here's my advice: In your situation I vote for #2. As long as you're reconciled to the fact that you'll end up with two KK's anyway (and you will), start with the 19 at a great price, use it awhile, then see what you need from there.