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Thanks for everyones imput, it goes with what my thoughts have been. Planning on calling Dennis shortly and placing an order! Lookingbforward to more chats with all!

Johnny, your post reminded me of an experiment that Charles did many moons ago. Discovering it freed me from the shackles of sweeping out my KK after every cook. He went 15 cooks, just sweeping the ash towards the back of his KK. And he only had a 19! See below for link. We haven't heard from him for a while but I am sure he is out there enjoying life. Cheers @ckreef, wishing you and Mrs SK well.

Yeah @PoochieThis weekend actually was the first time that I looked at where my egg and my old gasser is and thought "I sure could use that space back". The more I use the KK the better/faster I get at working with it. Grilling is a pretty easy setup. I can envision feeling like it's no more trouble than the egg is after a while. Right now the KK seems like more of a "production" every time I use it. One thing I figured out is - the bottom area under the firebox is pretty big. Probably don't even need to look under there to get ash out until after 3-4 cooks. Could maybe go longer. One thing I have come to appreciate about the 42 is that it's huge, but it really is very usable for a small grilling task. We'll see if I get another cheesy serving plate. I just instinctively grabbed that one b/c it hangs out with all my stuff. Re: the BGE - I may keep it just b/c I may want two kamados from time to time. I can't spring for a 2nd KK right now but if I did, it would be the 21.

This doesn't hold a candle to any steaks, etc. However I did want to post since it was my first strictly grilling exercise on the KK. The 42 is large, but when you're doing a simple grilling exercise like this and have the basket splitter set up with charcoal in the middle, it doesn't seem "too big". Anyway - I did some pork sausages. They turned out really well. What is so awesome about it is that the refractory material all around the firebox and lower grate surface get heat soaked and radiate heat in addition to the direct heat from the fire. I should have taken a picture of a cut sausage. There was a pink ring around the outside. I never got this on my egg. Super simple cook - nothing fancy at all, but to me it was great. If nothing else I got to look at my beautiful grill for a few minutes just sitting on my back steps. This morning it's back to reality!!

Simple reverse sear for Thanksgiving

I also came from a ceramic cooker, a KJ classic, and was trying to decide whether to go with a 23 or 32. I heard the same rationale, and went with the 32 and have not regretted it one bit. If you get the basket splitter, you can adjust the size of the basket for whatever you're cooking, and the multiple cooking grids can create endless setups that will handle most any of your cooking needs. I also second the rotisserie, I have never had better pork loin, leg of lamb, chicken or turkey than what I've produced using the rotisserie. The KJ does still see some action as it's on the deck right outside the kitchen, it's pretty much relegated to hot dogs, brats and fish, the really quick cooks.

I used to think traditionally about grilling steaks until I bought "Charred & Scruffed" written by Adam Perry Lang. Unless a guest wants their steak, chop done on the grill (or they, eck, want it well done) I drop them directly onto the white-hot coals. I get super crusty goodness, perfect sear and doneness (med-rare to rare). The fat gets rendered wonderfully.

Nothing new to the forum, but always a fall football classic. American football that is. Brisket for Saturday dinner. Then Sunday brisket chili. I forgot to take a picture of it being finally served, but it always comes garnished with a healthy dollop of sour cream, some shredded cheese, cilantro, thinly sliced jalapeño and green onion sprinkled on top. Sent from my iPhone using Tapatalk

@tekobo - as the saying goes, "You can't drink all day, unless you start first thing in the morning!"