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I have a container that'll arrive before the July 8th tariff pause ends, and I'll be hit with the 10% base tariff. If it goes back to 32%, I won't be shipping another container until the tariff is dropped. If someone wants a grill with the tariff included, I can always ship grills LCL. (less than a container load) I can if necessary, survive on sales from outside the US until this fiasco is over. Will I be raising my prices? We will need to address the probable 10% Tariff. Factory-direct sales don't have the same huge margins to slash as traditional retailers do; I'm considering eating half of it. Even that would be less than pleasant at the end of the year.

Yep,,along that line the 32 would be a Prince or Princess, the 23 a Duke or Duchess, the 21 an Earl or Lady....etc etc. Can't slip anything by you Toney, no matter how well disguised. So the 42 is King....long live the King.

Size Queen! 🤣

There might be a slight bias to the 32 remark there C6Bill, but I'm only speculating. I have to concur and would think he may have seen the error of his ways. I believe his honorable membership should be reinstated.with all dubius honors for having such a big unit. Indeed,I'm jealous.

I'm thinking he missed having the 32, i know i would !!!!

That's what I thought as well, but he seems to have reconsidered / come to his senses.

Hey Dennis, so does that mean you may be raising the prices on the KK"s?

i thought rum and cook sold his 32 because he wasn't getting enough views or something, and now he has a 38?

Still available....Located in Southern Nevada

Every video you put out is exceptional. I recently purchased the duck hanger on your recommendation and it’s my new favorite toy!

That really does look like a great size !!!

FYI, all from a longtime lurker. . A GREAT vid on easy to follow unpacking of the 38". Dennis, I look forward to ordering from you in the very near future.

So true. One of our members (ckreef) actually did an experiment where he intentionally tried to dry out a whole chicken on the KK. It was impossible.

@tony b Thanks for the tip! I can see how that could happen. My issue with the Meater probes is that you have to push them in so far that for a bird this size the tips would be inside the cavity if oriented the way you suggested. I could flip the bird (ha!) the other way, but there’s that Steve Raichlen/KK video where he recommends this orientation for even cooking. In retrospect I probably wouldn’t use them again since it’s practically impossible to dry out a chicken on a KK anyway.

We hit 80s today, so had to grill out something special for the occasion. Sirloins marinated in Shio Koji and spices. Grilled veggie medley of spuds, poblano, onion and asparagus. Served with a side of shrooms and a nice Napa Valley cab (9 years old). Steaks on the lower grate. Plated.

@NapDogg - nicely done. One observation. You have MEATER probes inserted into the chicken perpendicular to the rotation. I've had experiences where the juices/fat (especially with your butter basting) run down the probes and burn, which actually coats the probe and throws off the readings. I now try to put the probes in parallel to the rotation to avoid that situation. YMMV

Spicy imteresting meal. That looks like the stainless dish wrapped in foil the beans are sitting on resting on the basket handles although I believe you used the heat deflector. I drilled a series of holes in mine (SS dish) for another approach allowing for greater airflow and heat transfer. Just an idea that opens other avenues while still being able as you did to wrap it in foil keeping it clean. Beautiful colors make it an appetizing dish

All of it looks great !!! I've never seen a chicken done like that but the results look fantastic

Thanks, I did not have that email -J

Here's a smoked/rotisserie chicken over a pan of beans. We gave it a cajun style dry rub and basted it with a cajun-bacon compound butter towards the end of the cook. Also made a tangy jalapeño slaw and cornbread. Everything came out great but the beans (pinto & black) with the drippings, bacon, poblanos, coffee, etc. sort of stole the show. I used the heat deflector as a shelf for the pan to keep it off the direct heat.

Ohhhh, now i want chicken 😋

Agreed, looks to be the 16

Long time 23" Ultimate owner. I've experimented with many approaches to "radiant heat". I wouldn't double the basket splitter. I'm a big fan of the 23" ULTIMATE DOUBLE BOTTOM DRIP PAN. It makes a great heat deflector, and an easy to clean drip pan when lined with foil. (Some people use the drippings for gravy, where the double bottom helps prevent scorching.) I use it as a heat deflector for pizza. Using any ceramic cooker as a pizza oven, one needs to confront the "heat from the bottom" effect. Wood-fired dome pizza ovens don't work this way. The best deflector helps here. Long ago, I'd get several years at a time out of a giant unglazed plant saucer (no lead risk) lined with foil. Again, leave several inches around the outside. The real art to radiant heat is to time the fire's arc. Cook on the return from "low earth orbit" when the fire is waning but the dome remembers.

I've owned a 23" KK for a while now (2012). I've never had an issue with the rotisserie motor not handling the load, but I've never taxed it near its limit either. I generally only use the basket splitter when I'm using the rotisserie. I like the food to rotate in/out of the heat zone. I arrange the basket so that the coals are in the back of the grill. I have on rare occasions used it in a left/right arrangement for a non-rotisserie cook, but in general, if I want indirect cooking, I just use AL foil on the lower grate with the regular basket (no splitter). This allows me to use all of the top grate area; whereas if you use the basket splitter left/right, you've lost half of the cooking surface. This arrangement does come in handy if you're reverse searing just a few steaks. YMMV