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Doc: Well Mr. Smith, you're fit as a fiddle for an 80 year old. How do you do it? Smith: Squirrel hunting. Keeps a man young and healthy. I went hunting before I came here this morning. Doc: I think heredity has something to do with it. How old was your Dad when he died? Smith: Who said anything about my Dad being dead? He went squirrel hunting with me today. Doc: What?? He must be a hundred years old! Smith: 102. Loves to hunt. Doc: Well how old was his Dad when he passed away? Smith: Who said anything about my grandpappy being dead? Doc: That's impossible. He'd have to be close to 120. Smith: 121 to be exact. Doc: Don't tell me he went squirrel hunting with you and your Dad this morning. Smith: No, he didn't. He was getting himself married. Doc: You're kidding! Why would a 121 year old man want to get married? Smith: Who said anything about him wanting to get married?

Bad news, dude. Here's your cargo ship. Looks like they're already using your KK to feed the crew!

Pig shots on my 19”, I was at a neighborhood cook off Sunday.. Sent from my iPhone using Tapatalk

New 42 delivered and placed. @tekobo - this (42+16) has been the target setup for 2+ years - just took a while to get here! Also, learned from building the ramp last time and had the crane do the heavy lifting today! Great to see the tweaks and new innovations @DennisLinkletter continues to roll into the design - steel band on the lid, D gasket, firebox divider, etc. Excited to break this in and get get cooking this weekend! cheers!

If you notice my cooks, i tend to favor simple preparations but decided to complicate things a bit by attempting a variation on a porchetta. I thought my pork loin was too small to attempt a spiraling cut so i just made two slices into the side and filled with onions, yellow sweet peppers, cherry tomatoes, kale, shredded Italian cheese blend, fresh basil, SPG, and sprayed with olive oil. Roasted at 325* F with taters and asparagus underneath and used hickory pellets in the cold smoker. The loin needed a bit more cheese and the asparagus was a bit over-charred but everything was still very tasty! Yeah, i know i could do a more attractive plating but i was hungry!

Great delivery pics @Mcjudsten! I had almost forgotten how stuffed with stuff they are when they arrive. Great looking pair. Pizza sounds like a pretty good choice for the burn in. Enjoy.

These are single bottom drip pans- not double. Here is the ramp from last time - 12ft to go up stairs that were 4ft high. It ended up working, but required a come-along winch and 5 guys and a lot of extra time and planning. At 1500lbs the 42 is tough to manage.

Uhh…no.. Sent from my iPad using Tapatalk

Do you get a goat and a duck for ordering a 42+16 combo lol congrats, they look great !!!!!

Standard I guess, sausage, bacon, cream cheese, crushed pineapple, brown sugar. Sent from my iPad using Tapatalk

And he would know! 😄

That would be classified as terrible for sure.

ditto @Poochie. I also thought about you today. A particularly terrible joke came to mind. "If you cook Bananas Foster on your KK, does it become Bananas Linkletter?"

Delivery estimate is 11/2. I'm going to see if I can get it Friday November 5 when I have a day off and I have some people around to help me get the thing uncrated. I will take lots of pictures and share here. If the crew I am hanging with is up for it, I can set up a google meet and let forum people join. Not to steal @tekobo's thunder. Your grill arrival was incredible, Tekobo. Anyway - I will advise next week when it's getting close.

I have a 16" TT in cobalt blue...tiles! I remember reading on this forum a long time ago that all KKs were tiles. Between shipping damage, accidental drops and such the corners were knocked off or rounded over. Dennis, being ever-so thrifty thought "I bet I can glue all these damaged tiles on and some folks will think they're something special!" And now you know the history behind the damaged tile UMM...pebble KKs.