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We volunteered to host Thanksgiving this year and I couldn't think of a better reason to try Spatchcocked Turkey times 2!!!! Was shooting for 325 but the KK settled at 285 after both birds were put on. Smoke pot loaded with Pecan and bird rubbed with Simon and Garfunkel spices. I have to say, both birds were so moist...everyone loved it.

If this is the worst of your problems my friend, you have lots to be thankful for.. LOL Happy Gobble Gobble to you and all the KK forum Family..

That's what the 42" is supposed to do.. Make the 32" seem much more reasonable. LOL

beermachine, that was easy peasy, I am the other half. Good luck. you both will be thrilled in the end. BTW, this is not just another grill, it is a work of art.:)

One start is to let her pick the color. Sent from my iPad using Tapatalk

GR8... I just bought one of 8 he had in ready stock.. Can't wait. Thanks for the heads up and purchase tips. I hope he makes more stands as he was out.

Absolutely love that cooker and I just wish I was one of the tastees of the turkeys.

Looks like the PM I sent you over there worked! welcome aboard... I could tell by your post recently that you were leaning towards this. The best advice to give you is that you can let your wife honestly know that this is the very last cooker that you will purchase. It is the very best and the highest quality. You will be blown away by its ability and superiority over other Kamados. That is not hype... that is the truth. It is only a matter of time now to be honest. You have the KK flu and I give you a short time now before you purchase. Take advantage of either the Black Friday or the discontinued 22 sale. Welcome to the forum this is a great group

Wherever you are and whatever just enjoy what you are doing this day and remember that so many have died to allow us to have a nice day to give thanks to one and all

Great point! I'll start with the 42 when I'm ready to order my 32 in the spring.

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Welcome! Glad to see you wandered over here from the guru. A fine and serious question, and one I had to work myself earlier this year. In my case I had purchased my first Kamado - a KJ Classic - in May as a replacement for a really old gasser that finally failed. I already had other smokers - a WSM and an insulated cabinet - and so put the KJ through the paces early on to test the vaunted Kamado versatility. It passed the test, so I suggested to my wife that we ditch everything else and go full Kamado. I'd already been drooling over KK's by then, @bosco suggested I wander over here, and Rob @5698k Jedi mind tricked me to the point where resistance was futile (to mix sci fi universes). In all seriousness, of all the Kamados I'd seen, only the Big Bad 32 had the capacity to replace my insulated cabinet. Wife initially resisted another Grill purchase so soon after the KJ, but I pointed out the logic of buying one set of grills that will last us forever, instead of buying a new one every few years or so. In the long run it is cheaper. Even so, wife wasn't up for me "full Bosco" all at once (23, 32, AND cabinet), so we started with the 23 to see if the KK claims were for real. See my pinned KK vs insulated cabinet thread in the cooking section for the answer to that one. Suffice to say that wife is now fully onboard.

That should do it.

One step closer and a little easier.

As I recall you might be able to power it off a Toyota 4X4

It is nice to see a coffee discussion in this Forum since coffee goes so well with many things, the affogato for example! Kudos to Dan for Posting it.

Been away for awhile dealing with some health issues, haven't used my KK in months. Taking the cover off for Thanksgiving and this recipe. Got a 19 lb bird bathing in maple syrup and Jim Beam as I type. Going to use me go to wood for this cook, cherry. Hope everyone has an enjoyable and safe T-Day.

Holy Crap................Hogsfan is the famous Baby Back Maniac. Where have I been.......great videos by the way Justin!!!!!! Love your humor

Thank you, Dennis. I really appreciate it. I'll definitely stick around. After assurances like that, how could I not? lol Happy Thanksgiving everybody. If anybody wants to go Black Friday shopping in my back yard, please let me know.

We are making progress on our flooring. We were fortunate to get a real "old world/old school" fellow named Ivan to install it. The tongue & groove construction is especially tight and requires a lot of work to get it right. The hand-hewn construction means that slight variations in pieces require attention to detail and keeping a straight line. Because we are installing the flooring "across the horizontal" of our pool house, it means that there is a wide optic into the floor line. All this makes careful workmanship valuable. Walking on this floor barefoot feels so good.

I have a geocache I placed in my front yard. It's been up and going for around 10 years. Every once in a while a car parks in the front of the driveway and people get out looking around. Half the time I have to go up and help them out because in the night sky Polaris is not a 4 wheeler - LOL. You would be surprised how many people don't know Polaris is the north star. Charles - Prometheus 16.5", Cassiopeia 19" TT

I think a few of us have posted a pdf of it here in the Forum. Use the search engine to find it. Sort of like geocacheing!

Here is how all the top barbecue places do it. They take the wood that they want to cook with and burn it down to coals in a fire pit, THEN they take the coals and put them in the smoker. All the heavy thick smoke is long gone by that time. You can do this in a chimney, on the ground, in a Weber kettle, a trash can...use your imagination. I never do it myself. I like the thick white billowing smoke and just use it on my meats.. It thins out soon enough. But not for vegetables, those I wait for the thin smoke. Veggies can get WAY oversmoked in minutes.

And thank goodness there's no 12-step program for it either!!!

Feed the addiction!

Nope, but I used to sell jet engines, now I sell and lease commercial airplanes. One of my degrees is in computer science - analytical thinking required. I'm also a certified Six Sigma Black Belt and had a very analytical role for about 3 years in the early 2000s. I like to find what works and then make it repeatable. These days I'm a sales guy with a BBQ addiction.

dstr8 - whatever gets the job done works just fine, right?!