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Slow roast shoulder of lamb for my in-laws' 58th wedding anniversary yesterday. It was delicious shredded with saffron rice, fried onions and yogurt with lots of garlic.

It's hard to post my supper after seeing Tony's. I used up the ends of the pastrami, my idea is eat up the worst parts first then there's nothing left but goodness. Swiss cheese, pickled onions, pastrami, lettuce and rye bread.

Was inspired to do a Moroccan dinner tonight. Za'atar pork chops (yeah, I know!) with roasted harissa seasoned mixed veggies (carrots, potatoes and onions). Direct, main grate, grape vines. Plated with crusty bread and a simple rose wine.

Took some of the smoked pork butt from last week and made sweet pork quesadillas. I’m surprised at how much the smoke still comes through. Fantastic.

Hey there @Mosca. It's clear that you are not a kamado newbie. I don't know how insulated a BGE is but I have found the insulation in a KK to be phenomenal. You talk about dropping a few briquettes into a corner of your Weber for a small cook. I am guessing that is because you burn them out for that one cook. Well, in a KK, you can light up the centre of your full basket of coals, put a grate low down in the KK (or high up if you wish), do a quick cook and just "switch off" the burn by turning off the air flow. I would bet that you will use fewer coals up on a quick cook in a KK than you do with the dozen or so coals on your Weber. I am in a similar place to you, trying to make a decision about my next KK(s). Like you, I can see that the 21 is very similar in cost to the 19TT + stand so I guess it just depends on the look that you prefer. If I was only getting one KK I would go for the 21 over the 19TT for size and versatility. My guess is that you will be hooked when you get your first KK and will want another. In the meantime have fun choosing. Pebble, tile, colour....?

Hello, all. (Heyas, Ceramic Chef!) I have admired KKs for as long as I’ve known about them. I’m now in a position where, if everything goes according to plan, I can get one. Right now, I use a LBGE and a Weber Performer; the BGE handles all the low and slow, the Weber does all the grilling. It’s a nice pair, each doing what each does best. The KK (I’m looking at a 21”, there’s just the two of us and no big groups) would have to replace BOTH units. So what I’m asking: Who fires up their KK for a single hot dog, or burger? Is that a thing? I’ll typically drop a dozen or so briquets in the corner of the Weber for that kind of cook. Easy in, easy out, no project. Just a simple grilling. Because 75% of the time, that’s what I’m doing outside. That, maybe a couple steaks, maybe a few chicken thighs. I’ll do a brisket once a year, a butt once or twice a year, ribs maybe half a dozen times a year. I got no illusions about needing a KK. I don’t need one. I want one. I can justify it if it replaces both the other cookers, and it will create more space on the deck, giving up two cookers and tables. I was looking at a 19” tabletop, but once you add in the stand, you’re within a couple hundred of the 21”. I figure in for a pound, etc.

Adding to the comments already posted regarding use and fuel. We use our two KK's each week. I load them up w/ charcoal (lump or extruded) and by doing small cooks (chicken, dogs, burgers, salmon, etc) on either cooker I can make one load of charcoal last upwards of 5-6 cooks.

Sliced up the pastrami this morning. I see a smoked meat sandwich in my future just need some Swiss cheese.

Greetings fellow KK Owners and contributors! In a span of one week went from a disappointed Big KJ3 (backorder until Nov) potential owner to a a real 21" Supreme KK owner. Discovering KK (Forbes article) and this site after getting my second delayed shipping notice, I scoured the internet, this site among others, spoke with Dennis, ordered and took delivery last night. The online user manual and KK forum notes made this simple. I had this small beast unpacked, installed and clean-up by myself (wife was sipping cocktails) within 2 hours. Look forward to my first use and wondering if there is a good consensus on the first high temp prep that anyone can share.

we use resealable silicon pouches for sous vide from these folks: https://www.stasherbag.com/collections/the-stasher-ecosystem?gclid=EAIaIQobChMIo9_eoc7h6gIVQcDICh1mwAjYEAAYASAAEgJJsPD_BwE Never get all the air out, but that seems not to matter. Clothes pin or clamp to the side of the pot to keep the bag submerged.

Thanks ALL for the kind words.. going to cure the KK during work breaks today and noticed temp gauge was not as accurate as I would like (roiling boil for a few minutes). Started with full basket of KJ Big Chunk and will go through some heat set points hopefully all the way to 525 and hold for a few hours. QQ - this KK rolls real easy and will need to put some type of a wheel stop so it won't roll of the limestone.. any suggestions?

Concur with @tekobo (hey, it happens now and then!). You can also purchase the basket splitter to give yourself two zones and reduce the amount of lump in the half basket. But, yes, you’ll find yourself using less charcoal overall due to the superb, but low airflow.

Mosca I’ll fire up the KK for a steak/ sausages for small cooks. I don’t cook many burgers and use a gas with flat plate bbq for bacon and and eggs. If I didn’t have a gasser, I’d use the KK and an iron pan for the eggs. You can cover all cooks with just a KK. I know you want one....... get it. No one here minds how you justify it, in fact, I’m sure they will offer another 100 reasons why you should. Sent from my iPhone using Tapatalk

AJR I have always found the smoke a better flavour the day after. It definitely changes over time- greater depth. Sent from my iPhone using Tapatalk

Tony, there is no end to your variety.

All this talk of rotisserie goodness made me get mine out this evening, just a simple chook cook, but so good! Sent from my iPhone using Tapatalk

Chicken schwarma with Mediterranean salad and Tadziki

Must have been something in the air, Aussie, as I did a tri-tip last night for a buddy who came over for dinner. Straight up Santa Maria style (Oakridge rub). Direct on the lower grate, with post oak and mesquite chunks, corn on the half main grate (love this thing!). Crusty Italian bread. Came out a perfect Medium Rare. Plated with a baked spud (air fryer). A nice 16 yo Ridge Zin to go with an almost perfect meal (per my guest!)

It's a great time of the year for fresh fruits and veggies so I'm making the most of it with this breakfast. CK, there is Peach White Balsamic on the greens, it made for a very tasty treat. [emoji4]

Look into http://www.grillworksusa.com/ if you're looking into wood fire. I'm trying to talk the Mrs in to letting me get one. The high end restaurants have these installed.

I have been waiting for the perfect weather to photograph our new set up. I was too busy enjoying myself to take photos when the weather was good so here is the slightly wet version of our world. These two walls now have an electric shutter between them. They will also get a coat of paint later this summer. Roy's tiling makes us smile everytime we look into our little chimney space. The KKs looking good in their new outdoor setting. I've been meaning to show this to you for ages. The table top between our two KKs is a collaboration between an old shop fitter and his boat fitter mate. Boat fitter made this bridge to go between the KKs. The rest of the garden has grown too. And, the garden configuration is still evolving. We moved the KKs to this new position a week or so ago. It is great. I can walk down the stairs from the kitchen and straight up to the KKs now. It is amazing what a difference that simple change has made to the ease of cooking on the KKs. The journey continues. The KKs are now looking so prominent and so pretty that they have attracted friendly buyers and one or both of them will be going to a new home in the coming months.