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Before this I had a large BGE for about 10 years. That has an 18" grate and I found out that in 10 years I could only recall twice needing more space than what I had. If you look at the comparison between 21" vs 23" KKs the difference on main grate size is so small that once in a blue moon that I might need more than 21", the 23" will not be the answer (the 32" would, but that is a completely different ball game). With this information at the back of my head, I called Dennis and had a conversation with him, which reinforced my initial thoughts. Therefore I used the money difference between the 21" and 23" to get a bunch of accessories for my 21".

Sourdough Pain de Campagne with fresh milled Red Fife and rye. A batard in tube form

@tony b Your Mollier Diagram gave me a headache!!!!!!!!

Yes. Here we call them "Denver" ribs. I've done them a couple of times. They are very good, if you can find them. They tend to be a bit on the fatty side, more like a spare rib than a back rib, as they are from the breast of the lamb.

Well the prawns and Lamb chops turned out great on go the prawns . The foil you may ask I wanted to keep the flavours seperate..on goes the Lamb chops the marinade was epic yum. . Looking good..both are ready ..time to mix the prawns with Dee's salad ..and plated .. Sent from my SM-T835 using Tapatalk

I was given a new smoked onion salt by my son in law whom acquired it from the manufacturer he designs the product containers for. I applied the salt to both the salmon and the steak. For the steak I ground the salt into a fine powder and applied that with some cracked pepper. The salmon recieved this salt as in it's chunky form with a few additions. I used my meater for gauging the steak doneness as demonstrated. That was the left hand model, I also have a right hand model. Last pic without the flash and thanks for lookin

That is Dennis for you, he speaks the truth and he never ever tries to up sell you for the sake of a bigger profit. I totally trust his advice.

Love lamb with a little sweet side, just did a leg at 145. Have to side with the gentlemen and his point of view, I agree. I agree your presentation was what I liked most, lamb baby yah

Patent is pending

As intended! 😁

While there is an aspect of this "wet bulb temperature" phenomenon going on, most old school BBQ'ers are spritzing their meats to improve the smoky bark. Smoke particles stick to wet surfaces better than dry ones. I seriously doubt some old BBQ'er was sitting out by his smoker doing calculations of wet bulb-to-dry bulb temperature differences to calculate his cooking rate/time and determining optimal spritzing intervals! LOL! To give a good visual representation of what I'm alluding to, you only have to look at a Mollier diagram, which is what engineers use to figure out relative humidity from wet bulb and dry bulb temperatures. Enjoy!

Look tasty

Yep, what she said!

@Basher That article was interesting....thanks for posting. I always wondered why spritzing meat/ribs with liquid would make a huge difference. Might just be some science to it.

Tekobo he would have to us his middle finger to give it the finger. LOL😊nice cook Tyrus how did the salt taste?

It’s been 30 days since the 32BB was delivered. It’s been fun learning and experimenting with the KK. Thanks to everyone who gives advice and encouragement on the KK forum. Today was a first for me. I finally have developed the trust to leave the KK at home alone for 3 hours while it slow cooked baby back pork ribs at 250 degrees. The KK held constant. I cooked them for a total of 6 hours using Rockwood lump charcoal and cheery wood for smoke. I never opened the lid for 6 hours. The ribs were amazing, no leftovers.

No left overs? Healthy appetites one and all. Comfortable feeling ain't it

Ha. I don't know if you Americans also use the expression "giving it the finger". Looks like you are giving the MEATER the finger. And with justification, looking at how well your cook turned out.

I just noticed the new grill has two probe plugs. Way to go, Dennis!