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I whipped up a hot fire blowing a hair drier down into the coals. Read that in a few forum post, thanks. Tossed 3 tomatoes, 2 garlic cloves, 1/4 red onion and a whole jalapeno in salt, pepper and a little avocado oil. Flipped the small grate upside down to get it close to the heat. Got a nice char on everything. I put a little extra char on the tomatoes with some long tongs and a welding glove right next to the coals. Put the whole thing in the Cusinart with lime juice, cilantro and salt and pepper. Salsa with a touch of char.

I really like the baking steel it's great for smash burgers [emoji488] I did blackened olive burgers with blue cheese and bacon 🥓 and they were great. Went to In N Out the other day after the doctors appointment because my daughter was starving and I was not impressed at all after the burgers we been making on the KK[emoji6] Sent from my iPad using Tapatalk

A couple of things jumped out at me. First, they covered the hole in the Bundt pan?? Wouldn't you want hot air to flow through? Loved this little ditty in the instructions - "Place the chicken in the middle of the Bundt pan, breast side up." In an upright chicken, define "breast side up??" To me, it sounded like the main purpose for doing this was to baste the veggies in the pan with the chicken drippings, not so much about a better way to roast a chicken.

If the 23" is a real consideration then there's no question. Get the 23". I have a 23" and a 19" tabletop, and there's no comparison. If the 19 was my only grill, I would be perfectly happy with it, it's completely capable, but with the 23 in the picture, huge difference. A big brisket, long racks of ribs and such are tight on the 19, but with a rack, I can easily do 8 racks at once on the 23. I've done 18lb briskets no problem. Lastly, I personally think the 23 is the best looking one of the bunch too. Regardless of what you get, any kk is far better than anything else you could ever cook on. Sent from my iPad using Tapatalk

It doesn't take long to stop eating out once you start cooking on the kk.[emoji4]

Well this was totally different I was in the middle of my beef tenderloin cook when a monsoon rolled in[emoji16] still turned out great[emoji16] Sent from my SAMSUNG-SM-G935A using Tapatalk

OK, I suppose, but you still need access to electricity to run it.

no it dont come in hi cap and like was said not yet .. i have a 23 and while the hi cap is nice i dont find any need for it for me anyway the 23 certainly fills all my needs ... i know you will be happy what ever you choose but you cant go wrong with going bigger good luck on you choice

You can always get the 42" just to be sure

On the 23", it is about perfect for a full rack of pork ribs to fit. Not a big deal to cut them in half to fit if you need to but that may give you a good idea of the size.

Of course with the 21 coming soon...

Phred, you must have the 1K model because I called Mill City Roasters with other questions and once I had those answered I asked about that tube; it is on the inside under the sheetmetal hood. The cooling tray exits straight down and does not redirect the smoke/chaff flow from it to the outside. So I have decided to get a Bella Taiwan mini500 roaster. It has all the features I would like and the wires for the probes are not located in the moving dump door thus flexing the wires. It has a separate blower motor with ducting to pump cooling smoke and chaff outside as does the separate roaster/cyclone blower motor. It has a cast iron drum... It also has cooling arms which are a nicety but not a necessity.

I used to kayak out there and it was always a thrill to see the bigger whales, like Humpbacks and Greys but these guys made me nervous since they hunt things the size of my kayak (16') and they are very fast. On many occasions when I was paddling in very deep water, like 700' + , I have felt an uplift of the kayak as something swam under me. Sometimes a sea lion or large seal BUT you never knew since they can hold their breath a long time.

@Wobster - it's always better to have the size and use it occasionally than to need it and can't get it. Like @5698k, I have a 19" and love it. I also have the 32" KK BB and love it as well. The 19 is an incredible cooker. It does buttseasily. But if you ever want to do a large cook, a big brisket, 5-10 racks of ribs, 2-3 chickens, etc. then the 19 simply won't get the job done. You'll really appreciate and use the extra space of the 23. It's allows you to do more and different types of cooks. That's the 23's advantage over the 19. No matter which way you decide, you're in for the best tasting food you and your family will ever eat.

Wonderful looking burgers. Do you mix olives in the burger? Are the olives chopped fine? This sounds really interesting. Details please. Thanks in advance!

That looks perfect to me.

Personally I think the more grilling space you have the better, better to have too much than not enough. As Rob said, you will love whichever you get. The food simply tastes much better cooked on a KK. I wonder if what happened to a lot of us that once you get one you find a real need to get the second one. If there is the slightest possibility that might happen then the sale option on the 19 might be the one to start the ball rolling. I never thought I'd get a second one, couldn't imagine it, but I did. It could be that after getting the 19 high top and tasting the food then expanding what and how often and for how many you want to cook that you'd go for the 32 inch down the road. BT, I do like that high top options, it allows you to get the pizzas up into the dome, and bread, etc.

If you plan on entertaining with brisket or ribs on a moderately regular basis-23. I have that and have only on one occasion wished I had the 22 hi cap.( trying to fit a pan on the upper rack). However, if I had gone with the 22 I know that I would have missed the extra inch horizontally several times already. But it I like having family and friends over on a semi regular basis for smallish gatherings

Yum! Where did you get the baking steel?

Looks delicious! Really glad I picked up the baking steel now. [emoji41] Sent from my iPhone using Tapatalk

Great cook and your burgers look tasty!!! I do enjoy a double double every time I'm in Cali though...ok make that 2 double doubles. Sent from my iPhone using Tapatalk Pro

Another cook on the Jr .need to get hold of Dennis. So I started off by giving the sticks some locally made rub the bloke who is making them is an ex pat Canadian chef I like this oneI then whipped up some breadcrumbs with parmesan and some key lime rub mixed up some egg and coated themafter half an hourI added a mixture of passata sauce and diced tomatoes some more of the breadcrumb mix and some mozzarella looking goodno fancy plating looks messy but it was designed to be that way lol threw in some toasted baggett . Outback Kamado Bar and Grill

Throw it all together. I like that method. Looks good.

I see the recipe title says roast chicken but the announcer called it "Wonderful rotisserie chicken".

Looks tasty that palm tree wanted to move next door lol Outback Kamado Bar and Grill

After eating out all week while on family vacation, picked up some wild sockeye and asparagus on the way home.