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Hi Team KK I am Dennis Feldman and just pulled the trigger on the 32 this morning. We live on the east coast of Florida and have been a BGE'er for ~23 years. Part of my outdoor kitchen currently includes, a Fontana Fireze hybrid gas/wood Pizza Oven and a Halo 4B griddle. Looking forward to learning from the group and sharing ideas, techniques and recipes . All the best, Dennis

I’ve been experimenting off and on with a “Peruvian spiced brisket” over the past four years or so and today I got a little closer to truly nailing the flavors I’m looking for soy sauce pat down followed by Peruvian spice rub of aji Amarillo, aji pancake, salt, pepper, garlic powder, little brown sugar tasty bark!

@Dennis I own a 32, 23 and 16 and would say that, if two zone cooking is what you are looking for, the 32 is hands down the best grill to pick. The 23 does do two zone cooking and I sometimes do a reverse sear using the half main grate on the 23 but you don't have that much room if you want to cook a few steaks at one.

First Pulled Pork of the year 😊 I prepared the meat, my wife the coleslaw and buns. Delicious:)

some updates. after 2 weeks of curing (too long, but whatever), i butterflied and rolled it. now it should be another 2 months drying until target weight...

@MsTwiggy Welcome, great looking KK and those cooks look wonderful. I would fill up the basket with lump. After the cook is done and you shut the vents down the fire soon goes out and you will have lump left for your next cook. You will just need to stir it up and top it off with more lump. Remember once the cook is done and the fire is out set the lid clasp so that the dome is not squishing your gasket. There are two settings for the dome one is tight for the cook and the other for resting between cooks. It relieves the pressure on the gasket which will make the gasket last a lot longer.

Super Bowl Sunday (Yaaa Chiefs!) means wings! Dry Rubbed going on the KK. Done! Sauced (classic Buffalo) and plated with fries (sriracha ketchup) and veggie plate (horseradish ranch), with a Southern delicacy - Chiggers in the Grass (celery stuffed with pimento cheese and pimento stuffed olive garnish). Not to be confused with Ants on a Log! Ha, ha! Andy Reid rocking the stache! LOL

I'd eat that!

LOL... I don't, but it makes perfect sense for me to build one.. Stay tuned!