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Happy Gobble Gobble to all the KK forum family. Thank you all for supporting KK over the years, I really always felt like The Little Engine That Could. It's been a very long road, that being said I'm so pleased with where we are today. I have so much to be grateful for this year, the press and TV show have been great for putting KK there to be discovered.

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

Happy turkey day to all! Too chicken (pun indented) to try the rotisserie for turkey given my adventures earlier this week. Maybe next time. Still have another 12 1/2 lb in the freezer. After much debate decided to go with traditional turkey in a foil wrapped roaster and rack. While beautiful, juicy, and decilcous, didn't have much of the smokey flavor we love. Next time indirect on the main grill with a diffuser underneath or rotisserie. Meal was complete with fluffy mashed potatoes, sausage potato and bread stuffing cooked on the side, roasted cauliflower, and homemade cranberry Apple and orange sauce. Of course there was wine for all.

Spun the bird at 325F - 350F for a little less than two hours. The bird had GREAT flavor, at least the meat. As good as any I've done. The skin was not crispy unfortunately, but I suspected that would be the case since it barely had any time to dry after be pulled out of the brine. I'll definitely do again. On a side note, I think I finally got the hang of the roti cradle. The turkey kept spinning the entire cook, and the cradle didn't unscrew itself and wasn't jammed in the cooker when it was time to pull. Thanks @tony b and everyone else who's given me advice on this.

Bag of Ocean Spray or other fresh cranberries (12 oz) zest of one navel orange fresh squeezed orange juice (about a 1/4 cup) 1 large Granny Smith Apple or 2 small ones - peeled, deseeded, and roughly chopped 2/3 cup of sugar or up 1 cup depending on your taste (we like it a bit more tart) 1/2 teaspoon ground cinnamon Mix all in about a 4 quart PC, run it up to first red ring for about 5 minutes or so, let pressure come down naturally, set out warm and enjoy. Even better day 2! Recipe courtesy of Kuhn Rikon with a few adjustments.

The opposite approach might work, too. Find a Craigslist deal for a rusted out stickburner and say you are giving the guy a call

My tactic is it's easier to ask forgiveness later than to get permission before! LOL your results may vary.

That's what I said too. When I first signed on here -- July I think it was -- I figured it would take until next Spring to get my first KK. Took delivery in August. Like @cschaaf, I don't really spend money on myself other than cooking gear, so wife came around pretty quickly once she realized that was the truth. Once she uttered the immortal words, "you deserve it," I had my order in within 24 hours!

In another thread I said I was going to cook my turkey in parts, instead of a whole bird. No futzing around icing the breast, foiling the legs, and so on. I skipped the brine altogether. Just threw it on the fire, indirect, at 350°, no rub, no butter, no nothing! Came out perfect!

Turkey road kill they turned out great. CC introduced me to spatchcock on my Kj classic. . I loved it even though it looks like it's been run over lol. Then I got the joetisserie game changer. Much moister. Knowing now how the food turns out on a KK I will have to give it a go Sent from my SM-P600 using Tapatalk

G'Day Beermachine glad to see you here as for your missus. Dee's advice was just point out the pros and cons the pros looks great Awesome food. The cons I have to scrub all the grates lol Sent from my SM-P600 using Tapatalk

Lie about the price.

That makes carving the turkey easier and faster.

No doubt the turkey was good. If a spatchcock chicken is good a turkey would be even better.

Spatchcock is one of my favorites to cook birdies. So nice. Trying to expand my reportrie. Your cook looks amazing! Thanks for sharing.

My wife was okay with it pretty quickly when i stumbled into a good deal on a repaired KK. I don't have many hobbies and rarely buy myself anything, so she didn't resist. I only had my KJ for about a year and she saw how much I enjoyed cooking on that.

That looks great. I did what looks like the exact same recipe with one spatchcocked turkey and the color wasn't anything close to that. It barely browned and I probably left it on a little too long trying to get some color. Fortunately, we had no shortage of food.

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

Beer Machine, That part was easy. Just show her the pictures. lol

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

It has been a tough sell for my wife, but she absolutely loves the flavors that can come from a top class smoker and with the added benefit and a grill AND a break baking oven all rolled into one it makes the sale more palatable, pun intended Letting her pick the color, or at least have input into the decision is also a good idea. Now selling things to defray the costs is also a good selling point. I have several things to sell that I no longer need or can use or want to collect so that sweetens the pot. Good luck with the brainwashing

Welcome @beermachine nice to see another familiar face. Mrs skreef was not thrilled with my first KK. I sold a few things to help the bank account sting. After it arrived she quickly warmed up to it especially after trying out the finger touch opening and closing. The second KK was partially her idea. At that point we were both using the KK and having to shuffle around dishes to get the meal done. The second KK just made sense. Two KK's are definitely better than one. A technique some people use is start talking about the BB 32" and it's price. Just keep taking about it and letting her say no. Then when you switch down to talking about the 23" the cost seems much more resonable.

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.:)

Definitely agree with this. I started on a WSM and learned an awful lot of techniques there. Also picked up a number of recipes that I still use. There was a guy there who was a real saucemaster. Steve Petrone, I think his name was. I still use his "Sauce No. 5" as my go-to, and his Lexington vinegar sauce is my all-time favorite with pulled pork.