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A guy was driving and saw a turkey walking on the side of the road. When he pulled up to it the turkey ran ahead of the car. The guy notices that the turkey has 3 legs. He went 50 mph and the turkey sped up and passed his car. Then turkey took a turn down a dirt road and the guy drove after him. He pulls up to a house owned by farmer tekobo and she just happens to be rocking in a chair on the porch. Man: Pardon me young lady, did you see a 3 legged turkey run by here? tekobo: Yep. I raise them Man: You raise them? Why? tekobo: I like the drumstick, the husband likes the drumstick and my little brother likes the drumstick. Man: That’s amazing. How does it taste? tekobo: I don’t know. We’ve never been able to catch the damn things.

Happy Thanksgiving everyone! We don’t celebrate it here in Australia, but I always love seeing the posts and cookups to celebrate the occasion. We’ve been on holiday this week, travelled up to a remote town in WA called Kalbarri, had beautiful weather and some awful food [emoji38] the local taverns try their best, but when you’re used to food off the KK, nothing really compares, unfortunately. This has been the view for the week, not bad at all! Sent from my iPhone using Tapatalk

Welcome to the club, Cheesehead_griller. Once you have it at your home you won't think about color or tile shapes very much. You'll be too busy enjoying the cooking process. And if you let tekobo and MacKenzie tell you what to purchase, you'll lose your home and have to wear a barrel wherever you go.

Hello everybody! I haven’t been posting much lately but I do log on just about everyday to see what’s going on and checking out all the wonderful cooks and pictures. Today though I would like to wish everybody a “Happy Thanksgiving”!! I’m thankful for all the people who are KK owners and forum members for all the great cooks and pictures you post and share with us! Have a great day

Meet my new grill/smoker. A smoker this bad ass needs a good name. Since I’m the #FreedivingBbqGuy I figured Big Blue would be a great name! It’s big, it’s blue, and big blue is a famous freediving movie that inspired many of my students to become freedivers. All hail BIG BLUE 😳🔥💨🍻

I suspect once you cook on the KK you will have less and less desire to cook on the Primo.

I say choice number 2. You'll never wish you had less space. You've got all the bases covered with a 32 and the space necessary to feed the extended family. That being said, if it's just you and your wife 99% of the time, the 23 would serve you well.

Super simple meal today. Boneless pork chop seasoned with a simple rub of Lawry’s seasoned salt & brown sugar. Turned out amazing. Gonna use this on my next pork butt. reheated some potatoes from yesterday and grilled some asparagus with garlic powder, sea salt & olive oil. Indirect @ 350 with apple wood chips. Wife loved it and kids loved it. Oldest (6 year old) said “daddy this part tastes like ham and this part tastes like bacon”

To start, I'm aware of the dangers of fire inside a closed garage. That's not my intention so calm down. It's cold as shit in Wisconsin and I enjoy grilling all year long. I will be taking delivery of a 32 in February / March timeframe. I was planning to use it right away and do so in my garage until I can move it outside in spring. Even then, I may want to keep it in the garage due to our patio construction project. However, during the spring, summer, and fall I can grill in the garage and have both doors wide open. My plan is to mount an old inline duct fan to the ceiling and attach about a 10' flexible ducting to it. I'll then open the garage door about 12 inches and run the ducting over the top of the garage door to the outside. The grill will be placed near the exhaust fan. I figured more than enough fresh air can enter the garage with the door open 12 inches. My family enjoys cooking and grilling all year long so I don't want to wait until spring or later to use my new KK. For those of you who have grilled in your garage, let me know how you did it and what your experiences were. Thanks!

I'm hoping my kitchen looks as nice some day as your before pics 😀

Snazzy. I bet you are going to have fun doing the Thanksgiving dinner.

@Basher - we finished our kitchen remodel yesterday just in time for Thanksgiving. Before & after pics. nothing like cooking my favorite meal on Thanksgiving to break in the new kitchen

Happy Thanksgiving everyone! 🍗

Last March, I was also trying to decide between a 23” and a 32”. I was leaning towards the smaller but my wife said go big. What clinched it was speaking with Dennis and hearing that there was a 32” on the ship, available due to a cancellation. I had been using a large BGE for about a dozen years; I sold it before the KK arrived in June and do not look back.

After college and starting my business, I'm finally at a point in life to invest in a grill. I've used a gas grill for the past year. Not any gas grill but a Holland Grill. It has served me well but I need something with a bit more versatility for my family. I've considered a pellet grill but quickly dismissed it. I wanted something without electronics, augers, motors, etc. I need stuff that reduce stress in my life not add to it. Considered the Komodo Joe and others but weaned something large enough to accommodate our family but also for holidays and parties. I wanted a grill large enough to cook meats and sides simultaneously. After endless amounts of research, reading forums, and watching YouTube videos I've decided on the 32" Big Bad. I ordered it in the Cobalt Blue square tiles but wish I would've went with the pebble. Oh, well. I'll like it no matter the tile shape I'm excited to begin my journey of cooking with a KK. I have a lot to learn and hopefully plenty of time left on this planet to do so 😎 Grill is expected to ship in the next few weeks and hopefully make it to WI by early February.

But it will be a barrel of the highest quality!

Happy Thanksgiving right back to you and everyone on the forum.

You are soooo right. Wings and drumsticks are my favourite. Wrong in that I don't eat turkey, just chicken and quail and duck and all the tastier birds.

I stubbornly went for a 21 and 23 when I bought my first KKs. A couple of years on, I finally bought a 32. I wish I had bought it at the start. My husband calls it the "multi-tool". As others have said, the 32 is very versatile and will meet and exceed your expectations. As for your Primo XL? I would keep it to a) compare it with your KK and b) see if you find a use for it alongside your KK - good information for deciding whether to buy a second KK in the future!

I had the same internal fight with myself when I bought my KK. I ended up going for the 32 and I’m so glad I did. It’s efficient enough to fire up to cook a couple of burgers, or can cook a serious amount of low n slow goodness. I would highly recommend the 32. Sent from my iPhone using Tapatalk

Great looking pork steak. It had to be great to impress a child!

Said the future astronaut

And very tasty it is too !!

Amen to what tekobo said. And put both prongs on the same side so you can tighten with with one stop of the rotisserie motor.

Stop right there! My view is that you should not start your KK journey with regrets. Get in touch with Dennis and ask for a change if you really want pebble instead of tile. A month or two's delay, if any, will be worth it. I think the 32 is a great cooking machine and you have made the right choice there. If you want extra versatility I would get a second KK while you are at it. I have three and I love having the ability to cook a whole meal outdoors, using different temps in each grill as necessary. Your KK, your choice, my two penneth's worth.

@johnnymnemonic I just cover the surface with lawrys salt then repeat with brown sugar on top. I did that yesterday with the pork chop, let it sit overnight and turned out amazing today. I don’t skimp on rub. Probably need to use some Dijon mustard though on a pork butt to help the stick, should’ve done that on the chop but forgot

Big fan of reverse searing. For cuts > 2 inches I’m looking for 105° F. Usually, I’m doing this inside and will start in a 200° oven and finish on cast iron as hot as I can get it. If the cut is not as thick I’ll take it out a few degrees lower. Yesterday I cooked a 3 lb American Wagyu tri-tip from Hunts’ Point on my KK. The grate temp was about 235°. I took the meat off and got the temp up to about 475° and seared on the inverted top grate for a couple of minutes per side.

kitchen is still under construction so got tarps all over while they are restaining the cabinets but I picked up some pre-marinated and pre-sliced garlic & rosemary bone in leg of lamb. Did some slow roasted carrots with sea salt & olive oil then did some baby potatoes in the oven with olive oil, rosemary, truffle salt & thyme. Whipped up a little mint chimichurri on the side. Not bad

Fire Big Blue up and show us what you're cooking!

Gorgeous, looking forward to seeing the first cook.

@AJR so this happened yesterday....I got a boneless leg of lamb marinating in my fridge outside for two days that I’m planning on cooking on the spit in my KK on Sunday when my wife’s good friend from LA is driving down with her aunt and husband I wake up at 3:30am and see the power is out...COOL! Let’s see how the battery performs. I took a few screenshots through the night, but the power was out 11 hours. I was able to be completely unaffected the whole time. AC ran, cars got charged, cooked breakfast on my electric stove, kids watched cartoons and all the food I bought and prepped in my fridge was unaffected.