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... take 15 hours to cook. I put it on at 8:30 AM and took it off at 11:30 PM. Pulled. Very tasty but a tad on the dry side. I can fix that.;) Another taste this morning and the pulled pork is not dry and it is even tastier than last night.:) Those potatoes are the little ends from my cut fries of yesterday.

Having waited five years to pull the trigger, I now realise that the biggest tragedy is the amount of my life that I spent not owning a KK. So my advice is that you need to rectify that deficit, and soon. Given all KKs are built to amazing standards, it is just a question of money, size and your needs. I think the 21" would do pretty much everything that I need if it was the only KK that I had. The three layers give you so much more capacity than you get with any other single layer cooker and I use my 21" in preference over the 23" for low and slow. I can't say that I have noticed any difference in fuel usage or in time to heat up between the two but I have not paid much attention to that. The only issue is your pizza requirement. I suspect a 32" would be better if you want to do two at a time but I can't see that the 23" gives you much advantage over the 21" unless you are into giant single pizzas. Happy to take measurements if that would help/if they are not on Dennis' site. In the meantime, here is a photo of the pizza stones with the 21" on the left.

It's a wrap. Using my Lebanese Mountain bread, sauerkraut relish, grainy mustard, mayo, lettuce, a little smoked cheese and a splash of Tony'd hot sauce. It was delicious, I put it under the broiler just for a few seconds.

Bruce, I think that when I pulled it a some of the moisture evapourated. I didn't do anything to moisten and it is fine this morning. amusedtodeath, this little butt was in a box of pork I bought and it had the bone removed and the most of the fat was on the top side, you can see it in the pix under the string. I didn't put a thing on the meat. That is sour cherry jam on the toast.:)

Smoked and roasted a pasture raised, heirloom chicken that actually tasted like chicken. Spatchcocked, Dry brined, butter under the skin, and coated with oil. Lightly smoked with applewood and pecan.

Oops, sorry @Bruce Pearson! @tony b, no guilt here and @MacKenzie, the first crop of potatoes should be ready in a couple of months and I am going to need all the potato recipes I can find. Oh yes, and a lot of exercise!

Nice!! Am honored that my hot sauce was worthy of one of your sammies, MacKenzie!!

I use my air fryer all the time

Going to have to try this. I love the idea of pan frying with attitude. And ghee. Or goose fat. And no, @MacKenzie and the legion of people on this site who appear to have bought an air fryer (and not used it @Bruce Pearson?), you can't persuade me that an air fryer is ever going to cut it. I'd rather have fewer, deep fried chips.

I have the 22 inch tall cap. It was out for a short time before Dennis settled on the 21 inch tall cap. It is a very nice grill and I also have a small one the 16.5 tall cap which I mostly use in the winter as it is very easy for me to pull out. Which ever one you buy I am sure you will love the taste of the food you cook on it. With the 21 it will match up with a bigger one if you decided later on that you would like a second one.

I would say go as big as your budget will allow you. Who knows you may get into smoking and low and slow once you get your KK. I haven’t cooked any pizza on my BB32 but lots of people have made pizzas on all the different sizes. Once you have. KK you probably won’t use any other cookers. Welcome to the forum

Nice looking roast, Mac. Did you cook that fat side down? There's plenty of smart folks out there that like it that way, but I prefer the fat on top when I do a butt roast. Some people will argue this, but I think the fat does, to some extent anyway, melt down through the pork helping the moistness factor as it cooks. Kind of like the debate on which way to cook brisket. (I cook that fat side up also) What was your final temp? Is that some kind of jam or jelly you added? Looks very interesting!

Mac what did you do to make it not dry?? I looks yummy by the way.

No Bruce...a supermarket a 1/2 mike from the house sells First Light brand Wagyu. The prices are great. They were only $13 a pound and the ribeyes are only $40 per pound. “Only” is a relative term when talking Wagyu. Hope all is well. Sent from my iPhone using Tapatalk

Thanks, Aussie. That little butt sure took a lot longer than I thought it would. I was beginning to think I was never going to get to bed.

Yum looks good Mac .I just do a collar but 6 to hrs Outback kamado Bar and Grill

Just beautiful! Great looking bird. Nailed the color. Looks moist, how'd it eat?

Gorgeous bird!

Looks tasty

I guess the Roos are hard on cars. Hope you didn’t get hurt Ausssie

WOW! Nice beefies!

Those beef ribs looks awesome.

Looking very tasty. Did you get them from snake river farms?

Updated: Grill Shack population grows by 50% 23" Dark Nebula joins the family !