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No money was spared on your first cook hut it still looks good. Should have did rotisserie hot dogs.

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

Final meal with my folks before they fly back to the UK. We were pressed for time but I had a big old duck in the freezer. Rotisserie with a drip pan and used the fat for sautéed potatoes and the jus for a sauce with red wine and black cherry jam (jello to you Americans 😜) No before or cook pics in afraid, just a cooked bird and plated money shot!! Sent from my iPhone using Tapatalk

Yum! Those look really tasty.

As Robert and I know, the metallic bronze cooks better, gets hotter, produces juicier meat, lasts longer and is the cause of the Swedish Bikini Team coming out of retirement. No, really. Good luck on whatever you decide to order. You'll love it.

I remember a guy coming on complaining about kamado rockets?? he went on and on and the owner came on to resolve and it still continued. I think that was really the straw that broke the camels back. to be honest, the nice thing about the KK is that there is really no issues that I have ever read about. I too agree that this site is drama free and I love that!!!

With the cheese oozing out ,makes them more mouth watering..great cook

Welcome, jaxxQ. Whatever you decide, you are going to love cooking on the KK. While your previous ceramic experience will come in handy, cooking on a KK is not like cooking on any other ceramic; but, the good news is that it's actually easier once you get the hang of it (vent settings, which grate level works best for which foods, direct/indirect). The Forum is a virtual encyclopedia of helpful posts that are easily searchable, OR be lazy like most of us and just ask - we'll be more than happy to answer any questions or give advice (even if unsolicited - LOL!) Like this one - based upon what you've posted, I think that you'll be happiest with a 23"/19" combo setup, rather than the solo BB 32.

Twisted, dude. We like Bosco, so don't be messing with his head like that!

We are the Borg.....😀