Ducaticraig

What I really like about the 32" is the ability to use 1/2 the main grate while still being able to utilize the level below without having to remove a grate. At least that is what I believe to be the case. Also even though I don't cook lots of food anyone time I love all the extra room (space) in the 32". How many 1/2 size grates can you buy for the 32? Is it just the main grate? Thanks Craig

Robert, this was one of the most fun posts to read. While I sold my KK seeing your step by step pictures sure makes me think about getting one again. Just maybe a 32 might have to do this time around. For now I'll keep an eye on the forum and watch all the great posts. Thanks Robert! Craig

Dennis, that tri tip of yours looks amazing. I just got my Sous Vide toy and will have to give a try soon in my KK. Craig

Makes perfectly good sense what you did. Nice pictures. Craig

Thanks for the reply, much appreciated. Was that indirect or over fire? Craig

Noel, did you cook indirect or direct heat? Another question, did you you foil at 160 or leave the brisket on the grate until it reached 200 and then pulled to foil? Did you spray anything on the brisket during the cook? Thanks Craig

Lawry's is yummy good. Marinade, Inject, sear, reverse sear, sous vide, rubs, sauces, brines. - There are so many variables to cooking and finding that particular taste you're looking to find. There are so many it's hard to search for one. Chef Gary, keep at it, I'm sure you are cooking up some mighty fine food. Craig

Gary, you can start the cook at 250 but don't finish it off at 250. From my experience you should cook chicken and turkey around 300 - 350 to get the skin nice and crispy. A brine or good injection will help keep your bird juicy good at higher temps. At 250 you'll have a tender juicy bird but skin will most likely be rubber. Larry,:miss you buddy! Craig

Yes there is a strap on top. Want another picture? Craig

I purchased 2 covers from Dennis. Really nice and exceptional quality. Here is one of the colors. I also got one in dark brown. It's made out of Sunbrella with a 10 year warranty. Craig

Hi Dennis, hope you're having a great vacation and a wonderful time away with your family. Sent from my iPad using Tapatalk

After eating the bacon wrapped twinkies I'm shocked you're still alive to tell about it. Those look incredible, are they fat free? LOL! Craig Sent from my iPad using Tapatalk

Tony b, What is Santa Monica style? Sent from my iPad using Tapatalk

Absolutely perfect looking ribs. Nice cook and thanks for the pictures. <br /> <br /> <br /> Sent from my iPad using Tapatalk HD

Absolutely love the color, good choice, enjoy! Sent from my SM-N900V using Tapatalk

My BBQ Love Sent from my SCH-I605 using Tapatalk

Love the picture, congratulations and welcome to the family. Sent from my SCH-I605 using Tapatalk

Thanks for the roti and sear basket ideas. Sent from my SCH-I605 using Tapatalk

Love those burgers and the sear basket divider. Sent from my SCH-I605 using Tapatalk

I have a VP215 and love it. Have no problems sealing liquids either. You should be able to find one in the $875 range. It's been about year since I purchased mine and that's about what I paid for it. Sent from my SCH-I605 using Tapatalk

Great picture Sent from my SCH-I605 using Tapatalk

Congratulations, please take and post pictures of your KK. Show it off! Sent from my SCH-I605 using Tapatalk

Gary, try this and I'm sure you'll be happy with the outcome. Set KK to 275 and cook ribs for 2 hours indirect heat. Pull ribs and foil. First add butter, honey, and brown sugar and place ribs meat side down in the foil. Place back on KK for 1 hour meat side down. After 1 hour pull off and unfoil and place back on KK for 30 to 45 min meat side up. Just make sure to keep KK at 275 for entire cook. During the last 30 - 45 minutes you can mop with BBQ sauce if you want. I do and love my ribs. Call me with questions My ribs are tender and I get a little firmness/bark on the outside. Actually my favorite ribs to eat are the slightly burnt ends. Sent from my SCH-I605 using Tapatalk

Pictures, pictures and more pictures please. Congrats! Sent from my GT-N8013 using Tapatalk

How's the Rec Tec coming along?