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I actually received my 32" Autumn Gold Pebble KK almost a couple months ago now. I had wanted it held at the warehouse until my patio was completed but some communications got crossed up there and it went out the door and arrived early! Not such a bad thing I guess. But it just had to be stored in my garage while the patio was being done. The driveway was also cluttered with pallets of pavers and stone. The whole patio remodel was done with receiving the KK in mind. Otherwise it would have been extremely difficult to get back there. So the timing of the grill purchase and patio was great. We also just had the deck redone over the patio with a TimberTech Dryspace installed which will help with grilling year round here in the Puget Sound area. Below are pictures of the the patio work, arrival of the KK, and the KK in it's resting place! I've just gotten some outdoor cabinets from NatureKast on order for a BBQ island that will go under the deck. Unfortunately it's an 8 week lead time but at least I can cook now! Old pathway and patio: Pictures of the new patio construction (new fence also)! IMG_4913.MP4 Now for the KK!

This is so tempting, as I have a 19" right now. A pallet jack and trailer rental way... I love Autumn gold too, though EVERYONE knows that the pebble tiles are best. Just kidding.

Excellent! Lovely brisket. Looks like you jumped into the deep end of the pool right from the get-go!

Beautiful patio and walkway. Made better by the gorgeous KK in the corner!

Very impressive! Looks like you've mastered the KK already too. You're hooked!

Wow, what a massive job but what a finish and that is one beautiful KK. Great cooking!

Wow, that is a big reno. Turned out very nice! Good job! KK looks beautiful as well. You didn't waste any time breaking it in. I remember the delivery day like it was yesterday.

nice grill, nice brisket, and good job in the reno.

Just like beef brisket. It was about a 1.5 lbs, not nearly as big as beef brisket, but it took just as long to cook. About 9 hours with an hour rest at the end. Pork Brisket – Porter Road

Speaking of briskets - tried something completely new yesterday - PORK brisket! Yep, from Porter Rd. It looked very interesting, so I went for it. Cooked just like a beef one - 225F with the Guru, smoker pot with hickory and apple chunks, indirect. Rubbed with CYM, Dizzy Dust and Slap Yo Daddy. Going on the KK. Out of the stall, 165F, ready to wrap in pink butcher paper, slathered with smoked pork leaf lard. Done and unwrapped. Very juicy! Sliced up like butter! Plated with smashed roasted red potatoes and a Southern/Asian mashup of succotash - I don't like Lima Beans, so this one has Edamame. Seasoning of Sake, Mirin, Sesame Oil, Shallot Crack Sauce, Mala and Togarashi. Pretty good! But the star of the show was this pork brisket!! Better than pulled pork or ribs - juicy, soft texture without being mushy, almost buttery. Might be my new "go to." Just wish I could get it locally without having to order online.