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Thanks so much for your reply. I was hoping there was some appreciation for heritage here . My (short) story: My father was a career man with Hallmark Cards and was a recipient of the R.B. Hall Award - back when it mattered. He was the first salesman in Hawaii for Hallmark well before it was a vacation destination. One of his clients owned all the "Mark's Hallmark" card shops in the NW (David Lipman) and Mr. Lipman imported the original Japanese Kamados as gifts. He presented one to my dad when I was only 16. I fell in love with it but he wouldn't give it up even though I begged (he didn't use it much, at least as much as I would). He did grill the fresh salmon and steelhead that he caught before work quite frequently though, and occasionally steaks from our steers (he was much better with the fish though). He later told me he bought a knock-off from Import Plaza to appease me but sent it back after it arrived when he discovered it was an absolute POS. So he called David Lipman and asked a favor (very rare for my dad). The rest is history. I think I was 19 or 20 years old when I received that green Kamado. And I'll never forget the look on the butcher's face when he handed me a five rib prime rib custom cut on my request. He literally hesitated to let go of it and started mumbling some cooking advice! He thought that no kid had the rite to such a beautiful cut of meat. I only wish he could have tasted it when it came off the cooker, perfectly medium-rare with smoked aroma and delicate char. I was hooked - line and sinker. I still am. Ok, thanks if you read this post. I'm tearing up now and GTG. I'm so glad that Dennis and all of you are keeping this passion alive. Cook low, slow and prosper!

Simple. Bacon n blue smash burgers with homemade and homegrown tomato jam. Prosciutto wrapped asparagus. Leftover sous vide potato salad.

I got a Weber Kettle years back. Then I got a Vision Classic and never cooked on the Kettle anymore. When I got my Big Joe, I never cooked on the Vision anymore. Then sold the Vision and replaced it with a KJ Classic. So you see where this is going...if you're like me, get ready to sell your other grills and start thinking about another KK. For kicks and giggles, try cooking the same exact thing side by side with your kettle. I would recommend starting with something easy and quick such as any type of chicken or pork loin/tenderloin. The difference should stun you.

In many ways, it is what I expected. I have read nearly every thread of the forum, watched the youtube videos, pored over the store website, and consumed just about everything kk I could read. So my expectations were high and they were met without a doubt. But there is a certain something that you get when up close to one that the pictures don't do justice. The quality of the stainless, the craftsmanship of the tiles and all the hardware, the feel of releasing the latch and smoothness of the lift. Those things exceeded my high expectations. And I haven't even cooked on it yet.

Haha thanks. With the wife, she is more compromising with me buying stuff if we use it often, otherwise if it sits there, even if it only cost a dollar, she would get mad. Sneaking in a relatively affordable 16.5", I know we would use it all the time just like the Classic vs the Big Joe. But since I got a good deal on the 23", she wouldn't tell me to sell it. I mean a second small KK is better than no second KK right? <--- I can come up with lots of reasons when I need to

My first butt has been put on Pele. I used a combination of fresh ground black pepper plus Bad Byron's Butt Rub. Using one chunk of sugar maple and one of chunk of hickory for my smoke influence.

So after my first cook in which I did a pork tenderloin that came out absolutely fabulous, I decided to cook more (because friends wanted it after I told them how good it was) but this time also cooking one on the KJ Classic. Had a friend over who blind taste tested the two. "Night and Day" was his first response. Not only was the one from KK juicer, but the flavors were so much more intense throughout the middle parts too. It was even close. Both were cooked at 350f-400f until 160ish internal. Sorry, bottom picture was from a last cook. I couldn't figure out how to delete from the post.

Chicken halves were on sale， I had frozen huli huli sauce left from the last time I made it， so I thought it would be a nice easy dinner. I was also inspired by Mackenzie to try a sous vide potato salad because my number 1 problem getting potato salad correct is uniform doneness of potatoes. Sous vide proved to be an excellent remedy. Also， I have been trying to improve my grilled veggie game. I'm a firm believer that veggies can be delicious， but I over look them often and don't take the time to make them stand up next to my protein. I saw a grilled version of a wedge salad so I thought I would try that. The recipe called to salt and oil Napa cabbage wedges for at least an hour Got the ingredients for the salad dressing. (jalapenos needed to be roasted on the kamado) I cut up and vacuum sealed some potatoes while I waited for the sous vide machine to come to temp. After a bit I was ready to throw in my chicken halves with some rub I made up. Started basting about 40 min into the cooking time.and done. Then I started grilling the cabbage. While that was happening the potatoes were done and I put them in an ice bath still vacuum sealed. This worked very well to get the potatoes to the temperature I wanted. Them the cabbage was ready to come off. Mixed the potatoes with everything and then I was done! This was my hubby`s plate (i know dark meat is most popular here) And my plate. This was one of the best salads I have ever had. Hubby and I both went back for a second wedge! My husband also said it was the best huli huli chicken I had ever done. I really liked the consistency from the perfectly cooked potatoes. Overall， this was a very successful cook.

Thanks， I had it in my head this would be super fast and easy. I was wrong， it took a while but it was very good.

Thanks, CC, great shot. I don't know what mine was as it was gone by the time I retrieved the camera. Around here the young ones are kind of stupid just yet, but just wait until they get some experience under their belts.

You just knew you were going to see more of the Canadian Bacon, didn't you? It was hot here today so the perfect time for a quick and cool lunch. Previously sous vide potatoes to make the salad, some over grown micro green, store bought tomatoes and yesterday's KK cook, Canadian Bacon. It is all sliced, bagged and in the freezer except for a small amount. A good day to eat on the deck so that's what we did. Right in the middle of my dinner I see a big hawk sitting on my bird bath waiting of dinner. Immediately ran to get the camera to take a pix of the hawk. Naturally it flew but all the birds had flown away except these two wood peckers. They were frozen in place, not daring to move a muscle including shutting the mouth. They stays like this for several mins. until they knew the coast was clear.

thanks CC. I'm getting things the way I like them. when I get my cabinet that will put the finishing touches on the patio. my main cooker is the KK of course but I have the disc-it for things like stir fry and stuff like that. I also have a treager smoker I bought before I knew I was going to get my KK, its off to the side and not in the pic. Its kinda funny I have lived in this house for 27 years and bet I haven't been out in the back yard more that 100 times. but now that I have DB I guess that will all change in my outdoor kitchen. now all I have to do is get rid of all that dead grass and put something that doesn't need water. all those storage containers have charcoal in them LOL and I still have a pallet in the garage. guess I won't have to worry about charcoal for a few years LOL. MacKenzie not sure what I'm gong to cook. May just make stir fry. my daughter is coming over for a bike ride later on this afternoon. and I'm not sure how far we will ride. Lucky for me I have an electric bike so if i get tired I'll just go on battery power. Ok everybody have a great weekend and happy grilling.

Well after reading all the cool names you guys have for your kk's l came up with a name for my BB 32. I'm going to call it Dragons Breath cause it breaths fire, DB for short.

Outback Kamado Bar and Grill♨

Absolutely and you'll use the 16.5" way more than you think. Also it's easier to swallow that pill now compared to a 32". When you move into the new house a 32" will be a natural purchase. . It's easier to start small and move up. If I would have started at the 19" I would have never bought the 16.5" Fortunately I started small and Mrs skreef suggested the 19" . Bigger is not always better. . Reef's Bistro

thanks for the tip. i just noticed today for the first time my lid didn't stay up. your pictures and description were appreciated. i am doing a smoke right now so i will wait until i finish and the KK cools down to do the adjustment.

I'm way ahead of ya

The kk is parked in her temporary home. I plan on building a bar and cooking area to have a permanent home out of the weather. As you all know, these cookers are gorgeous. Really happy with the choice. Oh, her name is Sol. Did I mention it is hot?

First of many breaks. I like the way this thing is packed and you can tell a lot of thought went into it to assure a safe arrival. The lift off top is really cool but I was by myself so I took off one side. Took off the bracing around it, cut the straps put the ramp in place and rolled her off. It is probably best to do this with two people. I was pulling it off the crate and it tilted towards me a bit but I was able to prevent anything bad from happening.

800 lbs of charcoal. This should get me through the first practice phase. Safely packed away in the shed before forecasted afternoon thunderstorms. I think I could have ordered more... Time to turn my attention to the main attraction.

Those are the results I would have expected and thank you for posting your test.

The instant the crate hits your driveway, a program imbedded in the grill pairs with whatever smart device you own, starting a timer. If the timer isn't deactivated, the program turns your KK into a single burner weber gasser. The ONLY way to halt this is by taking, and posting pics of your new grill on this forum for all of us to see. These pictures must include the crate as it arrives, the grill and accessories during the unpacking process, and finally, the new grill ready to go. You have been warned. Rob