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I received my new 19” back in May but just got her set up this past weekend. Like everyone else, I’m so impressed with the engineering and craftsmanship that goes into these things. Dennis’s customer support is second to none! I've been cooking on a Primo XL for several years and love it but tickled to death to graduate up to this beauty. I was originally gonna put it on my deck but after arrival my wife(the boss)and I decided to put it on the lower patio. We weren’t big fans of the rolling cart so I built a platform for its final home. Here are some pics of the un-crating and set up. Looking forward to sharing cooks and learning from you guys on this forum. Happy Grilling!

Picked up a Wagyu brisket today from my guys at Swagyu Chop Shop. No trimming necessary. Can’t wait to cook it Sunday Tgey just started shipping their Wagyu beef nationally online so if you’re interested here’s their link https://www.swagyuchopshop.com it’s not cheap but it’s great quality. We’re celebrating a special occasion Sunday and I’ve been wanting to try one of these and they just happened to get them in yesterday

2 pepperoni pizzas. One veggie with red bell pepper, mushrooms & black olives and a prosciutto & arugula pizza with balsamic glaze. All pizza crusts brushed with olive oil and sprinkle of sea salt

Carne Asada Tacos. [emoji3577] Sent from my iPhone using Tapatalk

Well to say it was good would be an understatement. And we archived crackling I should have payed more attention to the fire as it migrated to the right side but I was a little distracted while it was cooking. It was a birthday party after all 🥳 The fire wanted to burn more to the right side of the smoke pot but that's ok. It still came out extremely moist and tender. We took the drip pan out for the last 15 minutes to get the nice crackling. It was so good, I will absolutely be doing this again !!!

Craft Mexican lager, homemade fired salsa, and smoked pork shoulder that I’m going to turn into taco’s. I was in a time restraint so I butterflied the pork shoulders and I smoked them hot & fast @ 300F curious to see how they turned out. They got a nice crust that I think will play well in tacos. Total cook time was about 7 hours. Sent from my iPhone using Tapatalk

Thanks, it was a great day 😁

We’ll done @C6Bill looks like a great party you served up there. I’m sure your guests were thrilled

That is some really good looking beef !!!!!!

@BigOI do like and I did subscribe. In future videos, describe your equipment. I figured out that I think you're using the 3 tier jerky rack from Cabelas, but what type of slicer do you have there in your video? BTW great video. I also watched your burn-in one - loved it. Very informative. Thank you for doing what you are doing. Keep it up.

PWK5017 I'm cut from the same "slightly used" cloth you are. I took about a 5 yr journey to finally having the most beautiful KK (Cobalt Pebble). I did nation-wide CraigsList searches regularly and found a few. Inevitably one of three factors killed the deal. 1) The price: The price being asked was rarely worth the hassle of assessing condition, etc., BUT, and its a big but Everyone once in a while a unicorn would show up, just have your case monies ready to go! 2) The logistics: The more I got close to pulling the trigger on this, the more I realized its a royal pain. The Crate this thing comes in is heavy duty. You dont have to build a crate, but at minimum you have to stabalize the grill and put a box under it to help carry all that weight 3) The choices: I'm a picky bastard, and having all the stars line up is a lot to ask for, even if you're a lucky guy. The rest of the story: COVID helped me bank some cash and hand it over to Dennis with a smile on my face. This isnt a grill or a tool, its a lifestyle and one I get enjoyment out of. Same reason i have motorcycles So this guy got a new 32" because I find it to be the most versatile size. Cook on. Oscar

One more pic

The desert is a Fireman Derek's Salted Caramel Pie, it's good Now taking all the leftover to my sisters house for dinner lol

Murph27: Yes Bacon is on my short list. Its a little like making beef jerky in that your friends and family will be a little amazed at your results. I've made bacon many times, in fact its one of the reasons I bought the slicer. So I came to KK from Big Green Egg (XL and MiniMax, which I still have) and the Smokey Mountain Cooker before that. I've made jerky many times on the XL egg, but with the KK, it will be my new go to. Why drive a Cadillac when you have a Rolls in the garage! Temp is a little tricky for me on the KK going low like this. I'm new to KK, but very familiar with Kamado cooking. The greater mass to heat soak means patience to allow the grill to reach temp in a manner that will make maintaining the 175 temp easy. I do have the cold smoking attachment, but jerky needs more temp to render the meat. I actually have not used the cold smoker yet, but plan to smoke some fish when my dad gets back into Indianapolis. Thanks for the Question. Lastly a favor. I'm trying to grow this You Tube Channel as a source for good information on You Tube for KKs specifically, and Kamados in general. There's lots of misinformation on you tube and with all the new KK grillers out there, this can be a problem. I have chatted with Dennis many times to make sure I have the right information and there are certainly many details to get right. Please help me with a like and subscribe. It helps grow the channel with the right info so that comes up to searchers. You are all the best. Thanks Oscar

No grill pics but grill cooked. Reverse sear filet. But using a cast iron on the fire box with some ghee in it. Rosemary garlic roasted potatoes and carrots. Grilled peaches with blue cheese and balsamic drizzle. Sent from my iPhone using Tapatalk

Great looking steak and loaf remi! I baked a loaf of sourdough today too. Sent from my iPhone using Tapatalk

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

@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.

OTB = Outside-the-Box for the thinking that went into the grill. I’ve spent way too many hours on this forum for having only had my KK a couple of months [emoji23] Sent from my iPhone using Tapatalk