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I found this recipe on the Nibble Me This website. It is a great recipe resource if you aren't familiar with it. He calls these "Sea Turtle Eggs". Sage breakfast sausage stuffed with fresh diced jalapeños and two types of cheese. Sorry no pictures showing one cut open, but I took them over to a friends house. I thought about it, but didn't want to spend the rest of the game answering question about why I was taking pictures of my food. These came out great and were a big hit, even with the group of overly health conscious Stepford Wives in attendance. I had a little cheese leakage, but no fatal breaches. Benton

Yesterday I had company and decided to make cheese burgers on Pebbles. It was so easy. Started with fresh ground chuck roast, made the burgers. Before anyone arrived. Set the grill up with the fire basket divider in. When we were getting ready, lit the fire and set the burgers on the grill at 250F with a needle probe in one of them. Shut the lid. We sat around watching as the temp slowly went up to 139F moved the burgers over to the fire side after about 45 mins. Dressed the burgers put the perfectly melting cheese on each and under the stove broiler for the big melt. For dessert I had made grapenut ice cream and waffle cones the night before.

Cooked at 500 degrees on the lower grate.

Oh, I know that. There are a lot of folks over on KG that have told me so, because using a KK grill couldn’t have had any impact on the low and slow cooks that I’ve done, even though I only started doing that sort of cook 11 months ago.

I haven't been taking pictures along the way but once complete with take some pictures with a second KK in place.

ckreef, I hope you are taking pixs of the improvements so we can see what you are up to.

Welcome JaxxQ, nice to see you over here. My only real thought is two KK's are definitely better than one. After recently selling my Akorns I am now down to my one KK and it sucks. Two many cooks that need multiple dishes cooked at different temps at the same time. Currently me and Mrs skreef is feverishly trying to complete our Bistro improvements so we can purchase a 19" TT to solve this problem.

Welcome jaxx. I would say that the 23" will do most any low and slow you need. You have three levels of real estate to cook on, so I can't think of many cases where you would run out of room unless you are truly feeding an army. However, if you do a lot of large grilling meals, maybe the 32 is for you. I have a 23" and it's great for me. I have a family of 3 and usually only grill for up to 8 people. That being said, there have been several times that I have had my son's soccer teammates and their families over for bbq with no problem. I am adding some flexibility with a 19" that just arrived in L.A this month. Describe for everyone what type of cooks and for how many and you can get some good advice. Benton