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@ckreef - did a charcoal comparison series of tests. Look for that thread. I really doubt that current KK owners based their decisions to buy one to save money on charcoal. It would take a LOT of bags of charcoal to justify the cost difference between a KK and the others. It's all about the quality of the grill's construction, the superlative customer service from Dennis, and the great food that you're able to cook on one compared to other styles of grills, ceramic or otherwise. You rarely hear any "buyer's remorse" on this Forum.

@tony b my game was bad that’s why I chose to sit down and take in the view. Course is getting ready for US Open in June so it’s hard enough but 25mph winds coming into your face from the Ocean only make it harder. By hole 17 I was ready to cry uncle

Eventually you guys will realize you should’ve went with pebbles like myself... Sent from my iPhone using Tapatalk

Most KK owners will say that you don't NEED a temperature controller device (there are several out there on the market that work on a KK - I personally own a BBQ Guru) to make great food on a KK. Once you learn the top vent settings for a given temperature, it's pretty rock steady. Windy conditions can sometimes mess with things, but otherwise, it's a "set it and forget it" situation. The controllers just add some peace of mind, especially if you're doing an overnight cook. This statement baffled me. It can't be a closed system. The combustion air has to exit somewhere, or you're going to pressurize the system to the point where it's either going to leak out somewhere uncontrollably, or it's going to put out the fire because the external fan can't overcome the internal pressure and the airflow stops. One of the nice features of many of the controllers is that they can recognize when the lid is opened and don't try and overcompensate for the sudden drop in temperature by running the fan too long, causing an overshoot. The downside of these controllers is that once you overshoot the temperature, they cease to work - they just shutdown. IF you're lucky and the temperature does drop back down into the control band, you're good, but that usually means the fire is going out and you hope that the controller catches it before it goes completely out.

@tony b my cucumbers started to flower today, as did the Thai peppers. Been harvesting my strawberries every morning the past week. Sadly the one thing I want most Aji Amarillo has not sprouted from seed

Nice!

So good news! I decided to change course a bit today and instead of going for a 32" and having to wait for when it arrived on a future container I went UP and got the 42" SBB in Matte Black Pebble that is in stock in California.. so I placed the order today with ALL the accessories (Both Roti Basket + Spit, Motor, Cover, Pizza Stones, Hot/Cold Smoker, Side Tables in Teak/SS), paid and now I get to wait for the shipping notice! I hate waiting.. but this wait won't be nearly as bad (or as long) as it could have been! I'll post a pic of my grill when Dennis passes along the non-stock photo!

Agree with Tony B on this one. I find myself buying more expensive charcoal now just because I have a KK and want to cook the best I possibly can with it. It’s a lot easier to justify a couple dollars here or there to aim for excellence when you have already purchased the luxury cooker. Sent from my iPhone using Tapatalk

Well, I finally broke down and bought yet another ThermaWorks BBQ alarm system (Signals) and Billows since they 1. fixed the open lid software, 2. made the adapter for Billows which fits the guru port on a KK, 3. added an airflow restrictor for Billows, and 4. had a super 24 hour sale price, which broke through my reluctance. After getting the units, I can report the ThermoWorks Billows snout affixes very securely to the Billows and is also a very snug fit into the KK's guru port (both of which were concerns of mine prior to ordering). The new airflow restrictor (yellow device), which I found as an afterthought in the ordering process, replaces the silicone fan cover (also yellow) which comes standard with the Billows. Here's what it looks like with all the accessories: It is a lot bigger than I expected, which is why I included the 6" rule in the picture. I haven't yet tried it (or Signals) out yet as the weather here hasn't been cooperative recently.

Will try and get a couple of inside pictures this weekend.

Welcome Kevin. I had the same questions and am coming from a Kamado Joe Classic which is 18", and was considering the 23". Dennis and several members on here convinced me that with the half grate and the new and improved basket splitter, I could have the best of both worlds with the 32, so I went that way. Apparently one KK is not enough, so you can always get a BB32 for your next one.

Update: Got my 3 delivery emails and owners manual from Dennis and Mimi this morning. It’s official, my 32 is in the hands of the trucking co. I’m betting that Braindoc, GrillnBrew, Forrest, and C6Bill will not be far behind. Nice looking KK Forrest!

I have the 21” Supreme and reverse searing works just fine if you get the meat slowly up to 100 degrees Fahrenheit, rest it while opening all the vents and the lid (optional) to get a roaring sear ready in minutes. I find that people slow cook too long and go too hot (120) and then getting a crusty steal-house char makes it too well done. This works just fine. I have the BBQ Guru and all that messy paraphernalia, and use it for low and slow, but not for a reverse sear. You might watch Steven Raichlen’s YouTube on the subject. That gave me the confidence I needed. Dan

OMG, I never thought of getting ANOTHER one.....that would be marital suicide, here.

Tried something different last night for dinner. I injected a chicken breast with Trader Joe's Dragon Sauce and let it marinate for about an hour in the fridge. Just before going on the KK, rubbed it with Slap Yo Daddy. On the main grate, 325F with cherry wood chunks. Plated with roasted potatoes with Peruvian green crack sauce, and sauteed green beans and mushrooms. I did like the TJ's Dragon Sauce injection. A nice change of pace from my usual injection of Frank's hot sauce.

That's what we call it.

Nope, especially since Sam Adams is the 4th largest brewer by volume in the US. Add Lagunitas to that list too. There 2nd brewery in Chicago is MASSIVE. Sierra Nevada has a lovely 2nd location in Asheville, NC. I've been to several of the Stone breweries - I like the one in Napa Valley. Maybe one day I'll get to the one in Berlin!

Too bad. If you change your mind about terra blue let me know.

I think that we be me! @Paul - sorry, forgot to wish everyone a Happy 4/20 day yesterday!

Ouch! That hurts! 😉

It is autumn gold, wasn't my first color choice, but it came down to getting a grill before summer vs after summer, and a KK in the hand... If you were getting the dark autumn nebula, then I would be all over the trade.

The last time I didn't specify / seek a tire specialist, the gas station mechanic plugged a Z-rated tire on my old sports car (a 2000 VW GTI VR6, obscure but it gets offers every time it's in the shop). That wrecks the speed rating, not that I was particularly exploring it. Nevertheless, no one should plug a tire, it's not worth the risk unless you're plugging the tire yourself to get home from further away than you trust the spare, and planning to discard the tire as soon as you can. I agree with replacing the tire here.

@jonj yesterday at Torrey Pines South IMG_6966.MOV

Well, no golf for me today even with high visibility balls. I guess I'll head to the market and find something to cook instead.

Chinese pot sticker dumplings with crispy chilli oil and black vinegar. Yum.

Country style pork rib marinated in Shio Koji and Dinosaur BBQ Wango Tango. Direct, main grate, peach wood, 325F. Plated with orzo with homemade pesto (grew the basil, too) and sauteed green beans & shallots, with a side salad.

Bear in mind that the basket in the 23" KK can be rotated, or the splitter can be applied Left to Right or Back to Front. This is due to the basket being round. So you can orient the splitter to match the upper warm rack.