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I just had the most delicious supper, 6 cobs of picked today corn. This is especially for Tony, who loves corn on the cob as much as I do. Looks like 5 cobs but there are 6 here. Ready to inhale. End of story. Also tried a new sour to me sourdough recipe and even though I did make some mistakes it turned out, had a nice tang to it and I will do it again. There was mostly bread flour but some rye and some home ground whole wheat.

375 was the temp. till the crust changed a brown, got the lens to close on the cut and smeared it with apple, oh well the last picture is foggy...........but I knew I could have eaten the whole pie,,,,,,but my daughters getting married on Sunday and couldn't risk not fitting into the Tux if I ate it all............................ Anybody wanta piece.

Your killing me with those pics. You didn't leave much for Tony......................................

If you can afford it and want it, I would recommend going for the BB42. You don't want to regret not having tried it and, as @SSgt93 said, you can manage the configuration to save charcoal. Buying a KK is not about being sensible, follow your heart.

Tried to get the MacKenzie close up,,didn't work. Gotta blame someone, Mac, it was your fault, it wouldn't of happened if you pictures weren't so sharp. Anyone seen Bruce?

I'll weigh it each week and expect it will be ready in 1- 2 months. The kids are wanting to eat it now so I have had to distract them and can't mention it to them until it's ready

Well, in an earlier post some of you voiced comments / concern about my keeping my 32” KK at a vacation home. My reply was that I do most of my entertaining at our vacation home and that works for me. Well, as my time at vacation home is winding down for the summer I started having mixed feelings about leaving my KK behind 😪..........solution.....I pulled the trigger and purchased a new KK the same color but in the 21” supreme size 😀 . The other good news is that this is available from inventory so no long waits. Tonyb was right......I’ve been bitten by the KK obsession bug and need to have A KK to cook on all year long! I’m excited to have the 21” to compare to the 32” KK. Cheers, Paul

No way would I get between you and your corn, your a Canadian and we all know how they love their corn. Wars were started on less. No,, maybe I didn't explain myself, I was thinking it would of been nice to take a picture with one corn left, post it and give Toney the thought you saved him a piece, kinda like leaving a empty place setting at the table for a wayward guest,,all symbolic but, it's the thought that counts. Then your safe and you can gobble it down. Think I remember reading that in my Emily Post edition.

These shots clearly demonstrate the size difference between the 32" and 42" grills. As you can see I cut the actual 32" mockup and slipped 10" in the middle and then pulled the molds. The fence of the splitter is on two 3/8" SS rods and can be moved to any position. Because you only need to heat the grates above the charcoal for grilling it comes to temp as quickly as any of the other sizes. In the smallest setting it's about the same volume as the 23" Ultimate with the splitter at 50%. But when you need the real estate.. The 42" SBB has got ya covered.

Once you purchase the big one, a second, smaller one won't seem like much of an issue at all...

@ Tyrus, may I suggest you not get between me and fresh corn. @ tekobo, I've cooked corn many different ways but always come back to steaming it. For toppings I really only want butter, salt and pepper, keeping it simple.

P.S. She's getting married in the morning, ding dong the bells are going to chime?

Our local fruit and veg man supplies restaurants and always has super fresh produce. I have asked him about sweet peaches and he is going to taste and compare what's available at the market to ensure that I get the sweetest possible. May end up with nectarines if they are what he deems best. Will see how they perform in this syrup.

Both the corn and the bread look lovely Mac. How did you cook the corn? On the KK or in IDK?

There are not many desserts to beat a no nonsense apple pie with cream or vanilla ice cream. That looks yummy @Tyrus.

Hi, SBB42 owner here. I was an XL BGE user (as well as a few other BGE’s used with the XL) for a few decades. It was a nice setup but often times I needed and wanted more. I also began looking at the 32 for my family of 4 (now 3 as my daughter has moved out). I entertain from time to time and also wanted to be able to do a whole hog on occasion, so the 42 made sense to me, even though I’m normally cooking for 3. There is a lump reducing basket, and with the multi configurations of grated, I often cook smaller and use very little lump. Last week alone I just threw on a few porterhouse steaks for the wife and I while my son was at a friends. It cooks amazing small or big. I did. It want a bunch of other size grills around my pool and. The 42 looks gorgeous, cooks small when need be efficiently, and is a workhouse when you need it. I hope this helps. Sent from my iPhone using Tapatalk

This is my configuration - 23 and 32. Offers more flexibility than one large grill since I can do one temp/technique on one and something else on the other. For example, I can smoke a bunch o’ butts on the 23 at 250 while spatching a load o’ chooks on the 32 at 400. For day to day use, I recommend the 32 over the 23, but that’s just me.

Yes, please, now that you are offering.

To clarify.. Leaving the top open ongoing at high temps can damage the acrylic jacket which holds the tiles. Easy enough to close her up when you are waiting for that minute and a half. The gasket issue is leaving the grills latch in the first position causes screaming hot air to run over the gasket and will eventually damage it. When latched in the second position, there is zero airflow over the food-grade silicone gaskets and they don't deteriorate. Pretty much everybody who second latches all the time still have their original gaskets. I think we are at 9 years now. You don't get airflow thru the charcoal until you close the lid.. once closed, the air leaving causes vacuum and forces the air thru the charcoal.

Great looking pie. The last picture is a testament to its greatness - LOL

This is fact. My son confirmed his Signals/Billows system runs away when you open the lid! I am blown away and quite disappointed by that. That is a show stopper in my opinion. Why ThermoWorks would release such a system for sale is beyond me. My old and crusty BBQ Guru has open lid detection in it!

Wow, beautiful pie and outcome is motivating. Thanks for sharing.

Awesome, another 2 KK household. @tekobo you are much more adventurous than you give yourself credit for! You rock, gurl!

Mine is obviously an older model, but all three units are still functioning when I plugged them in back in July. I can try out my DigiQ this weekend on my ribs instead of the Procom to ensure full functionality. Might even play with the old CyberQ and see if they have new firmware to increase it's features too. Interesting, so maybe one of my fans is 25cfm and the other is 10cfm. Knew I had two different models, but couldn't remember the flows of them (as i thought they were 6 and 12 cfm...oh well, probably explains why i choke it back so much if I'm using the 25cfm one). The mind is a terrible thing...LOL.

Original OBT here since the beginning. The sear grill absolutely for high heat cooking if you like a char on your burger or steak. Some folks have called it a reverse sear, but you can cook on the main grill close to the temp you like, then slap it down on the sear grill and give it those marks and char the outside. Personally I see no need for it and cook pork chops, steaks and burgers on the sear grill 100%. You will need a long spatula for burgers on the sear grill as it gets freakn hot. Long tongs work for pork chops or steak. Warning on letting the grill get up to high temps and closing up vents and the lid. A starving fire will create a backdraft effect if you open the lid under these conditions (and this is any grill). We used to have some vids done at a safe distance to show it. Personally I just keep the lid open, hit it with a torch, cook, shut it down and walk away. But don't close the tophat tightly with it that hot, just barely enough to seal or come back before it cools and crack it back open a bit. Makes it easier to open next time. As for drip pans, it just depends. For chicken, I prefer the main grate, open the tophat a few turns to keep from being so smokey, close the bottom vent to a tiny sliver (as these babies are tight and can almost be completely controlled from the bottom damper) and let the juices create the smoke for the chicken with no drip pan. To me it gives it a nicer skin and mimics pit cooking. Doing a really greasy butt can be more of a challenge, but I've done it and ribs before. Just need to keep a closer eye on things, which is easy to do with a pit thermometer. You'll see a spike if a flame up happens, but usually because all the hot air is pushing out of the top, the inlet air is very restricted, it keeps it smothered down pretty good. I have a love / hate relationship with the rotisserie. It does work fantastic, but to me it's a lot of setup work and I'm lazy (which is why I have one grill setup for high temps and another for low and slow...😎.). Even worse for me is the cleanup. It's too big to soak all of it in my sink at once to get off the charred bits, so takes more effort than I like, which is none. So being honest, I never used it much. But I probably have one of the first rotisseries ever made for this grill and pretty sure there are improvements now I don't know about. So can't comment on the current versions, but unless you have a big wash tub or sink, I can't imagine cleanup is any easier....and again, I'm lazy...LOL. 🙄 So that's more about me than anything. I hate cleanups. Anyway, I've owned every type of grill that I know exists and these babies are the most versatile on earth. You can use it for high temp, direct, indirect, low and slow, brick oven, pit cook and even cold smoking. Never seen another grill that does it all like a KK, but even more, does it all so amazingly. You will love getting to know everything you can do with babies. 👍

I have a large freezer drawer (1/6 of my freezer) full of frozen peaches and Ranier cherries for use this winter when I'm missing the summer fruit. This syrup/peach topping is another source of summer later this year. Don't worry I ate my share of peaches and then some along the way.

Thank you, I don't mind. I love sitting outside listening to tunes and smelling charcoal