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Looking good..carved up well.. And plated... Sent from my SM-T835 using Tapatalk

Rost rump yum .. . . . Sent from my SM-T835 using Tapatalk

Sliced and taste tested. Here's how to spoil your dinner.

Time for some peach syrup that came with the rub from ckreef. .. Sent from my SM-T835 using Tapatalk

I think Dennis tricked me.......................but I'm glad he did!!!! When I discovered that Dennis was thinking about discontinuing the 16" KK Table Top model.....I quick ordered one. Even though I had the 19" KK TT, I found myself using my little KJ Jr. for most of my 2 person cooks. The size worked really well for me. I received the 16" KK one year ago today and I love cooking on that little grill/smoker!!!!!! Cannot imagine being without it in my cooking arsenal. Like @ckreef the combo of the 16" and 19" works great for my cooking requirements at the house in Syracuse. Don't get me wrong......I'm still saving for the 42" KK at the family cottage in Michigan but there will be another 16" KK sitting right next to it!!! I'm happy to see that Dennis is still offering the 16" as part of the KK line up. It is one, sweet little smoker

Tomorrow night dinner prepped. Drying in the fridge overnight. Sent from my iPhone using Tapatalk

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Woke up to a new fresh 5". High today was 21F. Low tonight of 5F. It's snowed over 4" three separate times already in the last 2 weeks. Talk about insane weather!! But, Hey, the sun's out right now - LMAO!!

It’s not ribs but it still looks deeeelicious nice cook Aussie!

You might want to try covering the top with rock salt, just pack it on and put it in the grill.. it pulls moisture and transfers heat to the skin and makes great crackle..

Gave some baby backs some new Peach rub from ckreef and a dash of Gunpowder. Smoking over Peach. On they go.... Ckreef sent me some of his homemade smoked Peach syrup.with the rub .going to use that as a glaze at the end. Sent from my SM-T835 using Tapatalk

These turned out ok. The kids have been sneaking cuts and packing into their lunch boxes. Sent from my iPhone using Tapatalk

It is not surprising that you are so happy with your KK @Jon B.. It is hard to imagine any of the KKs being a disappointment and, alongside a 19 this seems like a great combination. What is surprising is how fast the year has gone! Happy grilling. I imagine we all have that secret hankering for a 42. Not sure if mine will ever be fulfilled but I look forward to your pix when the time comes.

Minimal trimming Pequod. I sliced lines around the leg- shoulder will be the same, then rubbed with salt and favourite spices. With lamb there is always cumin and rosemary in the rub.

Aussie, you've got yourself a smoke ring and a tasty dinner.

Ha, yes tony, of course he has. That’s why I lost count on the weight loss... I can only guess this now. Sent from my iPhone using Tapatalk

I used the cake pan with aluminium disc for this sour dough bread. Can't wait to cut and taste it. It is going to fit nicely into the toaster.

And Dad hasn't been??

Looking and sounding very tasty, Aussie.

Thought you Aussies had a pair! Bunch of wussies!

Yep Aussie, I’m the same. They can keep that white stuff and give me sunshine every day with the odd thunderstorm. Single digits C is too cold even if it’s the middle of the night. Sent from my iPhone using Tapatalk

Na I can't handle the cold made a bad mistake and visited my sister in Anoka Minnesota during winter .swear I got cabin fever ,had to fight the snow to get out the front door. Seriously could have iced skate in her swimming pool Sent from my SM-T835 using Tapatalk

Always remember this sage advice when dealing with a building/landscaping contractor - How can you tell if they are lying to you? Their lips are moving!

I've had my 16" for a few years now and still use it on a regular basis. It's my searing KK.

I completely agree with the 16" KK being a great grill/smoker @Jon B.. I use my way more than I use my 23" KK.

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Yum yum Aussie looks very tasty bet that peach glaze really added something good

Told you that you were living on borrowed time, MacKenzie! Our last hurray for the season today - actually hit 50F and it's very sunny out now, but a tad windy. Deep freeze arrives Monday - bloody wonderful!

The deposit was paid today for a 23" KK. I got the one with bells and whistles. Judging by other orders- most recently Hammo- coming into The Port of Brisbane it's expected to be about 3 months away. Summer will be kicking in by then, however, before the KK arrives I have plenty of work to do in preparation. Our house is a timber "workers cottage" built in 1913 so during summer all doors and windows are open to breathe. Given the back deck is attached to the house, the smoke doesn't go down that well from the back deck. My back yard is a mess and the current ODK sits on the deck so a new ODK needs to be built to house the KK, and other toys. It'll be detached and far enough away so the smoke doesn't cause a problem to house. I had in mind something like this- A mate of mine has been milling some grade 1 blue gum hardwood timber from his property and kindly wants to donate some 150mm posts and slabs for the bench. It'll cost about 10 years of cook ups. I also found some cool river stones carved into bench top sinks. I think they might be from Indonesia. We have street gas that I can run to the ODK so the gas burner will always be on tap with no need to refill bottles. And the KK can just rolllllll around at will.

Yep, two plugs and yep, we will watch the insides darken up. The spit roasting is a lot of fun. Pretty comfortable now with the settings to hover around 180c for roasting. I’ll start lining up some lower temp cooks shortly. Sent from my iPhone using Tapatalk

I spent a good portion of the day clearing snow off the deck, we had 4 inches overnight and it started up again in the later afternoon. I couldn't believe my ears when the radio said it will feel like -14C overnight, my carrots are still in the ground and I need to plant my garlic for next year.

Nice lookin cook Basher. I noticed that you did a fine job on slicing to open up the leg for extra penetration for your spice, looks well to display if only for the picture and then...all gone. The inside color of your refractory is a tan, I could be mistaken and that may have been caused by the coal and wood chips you use but it is unusual. I do believe mine was a clean white presentation so maybe Dennis is using a different supplier or someone slipped in some dye. ANYHOW it won't stay that purdy much longer. Looks like your enjoying the new toy

No, mate, bloody cold is when it gets below zero Fahrenheit. We won't see that (hopefully) until after the new year. But, this artic blast headed our way early next week is going to get down into the single digits at night!

Stuff that you need to move mate , looks bloody cold . Sent from my SM-T835 using Tapatalk

What I like best about a KK chicken cook is a re run dinner, all you need is a sharp knife and KK chicken. The KK double bottom pan gave me dripping for a great tasting gravy.

Plated Sent from my iPhone using Tapatalk

This turned out delicious. Sent from my iPhone using Tapatalk

It was such a lovely day here that I decided to crank up the KK to bake a loaf of sourdough bread. Didn't get much or an ear at all but I'm sure I won't notice that when it's sliced.

Here's another one, this time I got some carrots from the garden, washed them along with the rosemary and we get...

The first time I used the steam I could see the steam pouring out of the stove, my small kitchen was like a sauna. The second time I used the steam, the foil pan time I didn't see that huge burst of steam coming out of the stove. I used some 2 inch steel tubing to raise the foil pan up to give more height for the oven spring. I do want to bake a loaf in the KK but over the winter I'll be doing it in the kitchen oven.

This is my first full pizza cook. I've done some test cooks before, with generally shaky results. I finally felt prepared to do it with guests. I made 5 Neopolitan style pizzas. I kept it very simple, with a home-made sauce (from garden and farmer's market tomatoes), fior di latte, and fresh basil. I topped some of the pizzas with arugula. The basil and Arugula were also from the garden. I was loosely following the protocols of Tony G's Pizza Bible. The pizzas turned out great. I cooked the pizzas at ranges from 500-650. The ones in the 600 range were better than the 500 degree ones. The dough puffed up like an Indian naan. I wish I had taken a KK money shot, but it took intense concentration to keep the production of 5 pizzas going!

All that bread sitting on the counter kept calling me, so I broke down and made a grilled cheese sandwich using smoked cheddar cheese. Here it is using a phone camera.

Crumb shot.

My disc is in my hot little hands thanks to a good friend. I made a white sourdough bread loaf today using steam. Wow what a loaf it turned out to be, must more oven spring than I have ever gotten with this recipe. I had to use a foil pan over my loaf to capture more steam. Tried it the other day and most of the steam came out thru all the vents in my gas oven. I did put 2 batches of ice in 3 mins. apart, won't have this problem on a KK. Can't wait to cut it but still too hot. It is light as a feather Thanks, Syzygies.

Beef roast on the KK today. I did use the double bottomed pan under the roast and collected a few dripping and will make beef gravy with that. It doesn't take much to get a tasty gravy. Now I must go and make that gravy.

I baked a loaf of sourdough this afternoon. Mostly white flour with 15% whole meal thrown in for good measure. Sent from my iPhone using Tapatalk

Just another loaf with fresh milled Turkey Red and rye.

Since I officially placed my order for a 32" Cobolt Blue KK, I figured I should introduce myself. Canadian living in Delaware, backyard hack who enjoys cooking, cars, and golf. Started with a Brinkmann electric drum style smoker that I used for 10 years (had 2 over that time). Graduated to a Weber Smoky Mountain, and a Weber Summit gas grill for 4 years. Then replaced Smoky Mountain with a Kamado Joe Big Joe for 2.5 years Now replaced Summit with a Lynx 54" Pro grill on NG Just (today) sold KJ and bought a Traeger Ironwood, so I have something to at least smoke on with while I wait for the 32" KK. Had a Traeger 7 years ago (for 3 weeks) but only had a small deck and wife said we didn't have room for 2 bbqs so it had to go. Great for a few things but terrible for sear and hi temp cooking. End result will be a 32"KK, my Lynx, Traeger, and adding a Lynx 30" griddle. Yes most will say, I may not use anything but my KK after I have one, but the Traeger makes some amazing chicken that I dont have to babysit, and the 1000F sear burner on the Lynx is nice to have when doing a reverse sear on another unit. There are only 2 of us but I do enjoy mixing different processes and eating a fine steak or smoked food. Looking forward to experimenting with the KK (yes I bought 15 cases of cocochar at the same time).

Yes it will definitely need a little grip. Here is the river stone sink. These guys also have petrified wood sinks.They looked great, however, wasn't sure they would be as durable. I w