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I am now a official grilling member of the KK family. Last night Astro our 23" Metallic Bronze got to meet the neighbors as i asked if i could have a quick hand carrying a grill in through the house. At that stage someone mentioned have you measured the doors and the fun started. (Thankfully Astro's butt was not to big for the doors) So up stairs down stairs and out to our back yard Astro did go and finally all put back together. First cook will happen this evening which should be grilled salmon and steak with a bead baking session tomorrow all going well.

Hi everyone, I placed an order for a 23†Ultimate this week, which will be my first kamado grill. It’s on the way to the US, after which it needs to make its way to central NJ. My guess is that it will get to me in early October, right around my birthday. Although I didn’t really plan it this way, this will make a nice birthday present. I’m really excited about putting the 23†Ultimate to use. I’ve had a lot of experience grilling throughout my life using your typical round Weber charcoal grill and various inexpensive gas grills, including the one that just died on me after 10 years of faithful service. I imagine this will be like going from driving a Kia (no disrespect to my old grill) straight to an Audi. Now I just have to wait.

I just keep in mind that grilling this fall will be so much fun, compared to not being able to grill all summer after my old grill died. Although I do think that this whole experience has been the very definition of “Good things come to those who wait.â€

Many rib places in the Chicago area boil ribs before smoking them. Some people say it's a result of the Eastern European immigrant population influencing BBQ practices that came up to Chicago from the African American migration from the Deep South. Some people think that boiling ribs is heresy. They need to get a life. If you can change the rubs and the sauces, why can't there be variations on cooking technique?