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Thanks 5698k for the advice on how to set and maintain the temperatures. I Will definitely try that setting for under 350. And also thank you to C6BILL, Mackenzie and Tony b for the well wishes .As far as which cooks better Squares or Pebbles I may have to tell my wife the forum has spoken and said I need to by a Pebble KK for a very important scientific experiment the forum is depending on me!!!!! I'll keep you posted!!

tekobo Thanks for the welcome!! I currently have Tiles. Convincing my wife to get the pebble KK will be tough as she has been kind enough in the past year to allow me to purchase 3 new grills. A lonestargrillz 20x42" pellet grill, A 40'' true flame gas grill and my 32'' KK. So I may have to wait for a while!! Here is a picture of all 3. And yes I have a very Loving wife!! 39 years we are married!! I don't want to push my luck! lol

I can help you with that. I have had both pebble and tile KKs and I am tiles all the way. And if your wife asks why you need another KK (tiles of course) anyway? We have lots of material to help with that. Just tell us when to shoot! Welcome.

There was a photographer back in the 1970's who, when asked why he took a certain picture, replied "Because I wanted to see what it looked like as a photograph." Something like that.

@PVPAUL I have a 21" and when I do rotisserie cooks there's not much room for a drip pan. I take out the lower sear grate, put the heat deflector on the basket handles and put a cast iron skillet on top of that.

Put me down for team tile.. Sent from my iPhone using Tapatalk

Excellent. It finally got above freezing here, so it's grilling time! First time firing up the KK in 2026! Fat pork chop and asparagus. Plated with curry rice and side salad with miso dressing.

First few cooks on my new 32" KK. So far so good!! Just trying to learn how to adjust the intake and damper so temps don't get out of control!! A challange in itself. All the advice that I have been getting here in the Forum has been a great help and much appreciated. Also my countless calls to Dennis have been most helpful. I must say that Dennis is an incredible owner and businessman as well as a man of great integrity, hard working and honest as the day is long!!!!. He truly goes above and beyond. Looking forward to more cooks as soon as the snow and cold lets up. It's Been 2 weeks now with below 0 wind chills and 14'' of snow . Nothing melting and crazy wind. Hope to post more pictures soon. Looking forward to taking this journey with you all. IMG_3579.mov

A comforting meal after an anticipated wait, nice plate

Welcome to the Obsession! Looks like you're off to a good start. Keep posting! I hear yah about the weather. Last night was my 1st cook of 2026. January was just brutal cold here. Finally getting above freezing.

C6Bill is just trying to make you feel better because he has tiles too, deep down he knows he should have gotten the pebbles.😁

Congrats !!!!! And you got tiles, wise choice, everyone knows they cook way better than pebbles 😂

Well as it was Super Bowl Sunday I had to make chili. But I did something different this year, smoked pork instead of brisket. It was a hit, all portioned out and delivered to friends and family along with some bread and cornbread,

The best roast beast is rare, sliced thin piled high on an onion bun, topped with BBQ sauce and Mayo. At least that's what they do up on the north shore here in Massachusetts at several Roast Beef shops. It's a staple some people get in the car and travel miles to for a fix of roast beef pleasure. I didn't make the sandwich but you get the point. Two top round cuts, smoke cooked slow at 225 with the deflector for 2 and 1/2 hrs there about probing at 130-135, given a nice rest and then sliced and portioned out in freezer vacum seal bags. You can also use bottom round, but I find the top round a cleaner presentation. Easy cook, choose your own beef rub.

Cooked a nice lamb rack this afternoon, with roasted potatoes, and a cucumber tomato salad. Enjoy the super bowl, may your team win Enjoy Steve

Simple Paella here tonight with chicken and chorizo- with the smaller one more basic for the kids. I love cooking paella on the KK, and since we now have an induction stovetop inside isn’t really an option anyway! Originally paella was cooked over a fire, so it feels right. Always like having everything lined up ready to go, then it’s an easy and relaxed dinner to cook.

@tekobothat christnas meal was top Notch. Inspiring! Haven't been cooking too much. Traveling for work and trying to coach Two girls basketball teams but cooked tonight and wanted to stop by and say hi Pork tenderloin, rubbed in honey mustard, brown sugar and lawrys salt Air fryed potatoes tossed in duck fat, garlic powder and truffle salt and finished with parmesan cheese Rainbow carrots charred on the grill rubbed in olive oil, sea salt and black pepper

I still make it for my Indonesian customers.. I just can't sell it in the US with the current 19% tariff..