BigLazy23

Where are you located? Sorry if already mentioned and I overlooked it. Sent from my iPhone using Tapatalk

Not to complicate the decision, but if you haven't tried the the coffee I would strongly recommend it. Fantastic on any cut of beef (haven't tried it on anything else yet). Bought a couple of boxes of coffee with my last coco order and wish I had added more coffee to the order. Sent from my SM-N910V using Tapatalk

JaxxQ, I also have a 23" and am looking to get a 19" within the next 12 months to compliment it. We usually cook for 2-4 people and the 23" has PLENTY of real estate for us. Last November we even cooked a 34 pound turkey on it (which is deserving of its own story). Having two is great for being able to cook at two different Temps at the same time, but I'm sure you know this already with the selection of cookers you already own. That being said, I can appreciate wanting the king of kings and being the owner of a 32 "! I'd go with the 23" and 19" for the versatility, but if you plan on keeping all the others maybe 32" is the way to go since you already have the other sizes covered. Part of the fun is making that decision! Sent from my SM-N910V using Tapatalk

I'm with Robert, get off the forum and go call Dennis to order!... But remember to come back with pictures! Sent from my SM-N910V using Tapatalk

Hilarious. Keep them coming! Sent from my SM-N910V using Tapatalk

Thought the same but was curious enough to still ask. Will have to try stirring the coals tonight to get things sizzling quickly. I'm one of those in the camp of charcoal can always get hotter quicker for high temp cooks! Sent from my SM-N910V using Tapatalk

Never get tired of butt pictures. How long before you pulled it? Sent from my SM-N910V using Tapatalk

Looks tasty Wilbur. Agree the color on the inside is perfect. Did you use any smoking wood? Sent from my SM-N910V using Tapatalk

I cooked them indirect using the basket splitter. I've tried with the heat deflector before to create indirect but the wings seem to like it better with the basket splitter and are more crispy. Sent from my SM-N910V using Tapatalk

Had been wanting to try Wilbur's wings since he originally posted. Wife and I made wings and corn for tonight's game. Wings from Ayrshire Farms and cut to make ettes. If you ever have a chance to buy Ayrshire Farms I highly recommend it - fantastic chicken. Added some spices to the wings and peach wood for smoking, otherwise followed Wilbur's recipe to a T. Added a blackberry sauce from a Chris Lilly book. Fantastic! Super crispy outside, the wife couldn't stop raving. Thanks Wilbur! Won't be changing anything next cook - can't imagine the wings being better. Last but not least - go Team USA! Sent from my SM-N910V using Tapatalk

Smoked the brisket flat on Friday. Almost a year in on my KK and first brisket cook - what can I say, it's a scary cut. Cooked until the thickest part of the flat registered 195... Next time I'll stick the probe somewhere thinner as the thinnest parts were around 200 when I pulled it. Oh, and start earlier. Five pound flat I started at 10am but we ended up eating take out for dinner as we waited for the cook to finish. I had a fee cuts before bed - great taste and the fatty end tasted like candy that I could eat all day. Brisket was meant for making burgers on the 4th. Unfortunately no photos as we were in a hurry - with the brisket burgers we made beer battery onion rings. Tasted great! Also made a smoked sweet tea Margarita on a Chris Lilly recipe. Was okay - might have been a little too complex taste for me. Sent from my SM-N910V using Tapatalk

Thanks for the helpful responses. No wrap for us this go around! Sent from my SM-N910V using Tapatalk

Any opinions on how to finish cooking the flat? I see some wrap in foil with water and others just let it cook on through without foil until it hits temp. Sent from my SM-N910V using Tapatalk

Put the brisket flat on around 10am (just couldn't force myself out of bed early this morning given its a holiday - sort of). Wife's already looking at restaurant options for tonight's dinner when this cook goes way I to the night. Went with a Dizzy Pig recipe for the rub, which is equal parts DP Cow Lick and turbinado sugar. Struggled with fat side up or down and ultimately went with... Fat side up since that was how it was sitting on the plate before transferring to the grill. Sent from my SM-N910V using Tapatalk

Tony, you're the man! That's the exact problem I am having now - top is done but the crust could use a little extra time. We will try flipping next time and I will report back. Sent from my SM-N910V using Tapatalk

Pretty funny. Hope you get what you ordered... Going to be really tough to slice with the other item! Sent from my SM-N910V using Tapatalk

Pizza has been one of the most challenging. I'm gluten free so just finding a good pizza crust was challenging. Second was getting the top to cook at the speed as the bottom. We are just about there... Sweet spot seems to be having the KK around 450 to 475. Next up is a brisket cook Friday. I posted separately about using some of the leftovers on Saturday to make burgers. Pressure is on for Friday - I can ruin two meals with one! Sent from my SM-N910V using Tapatalk

Funny you should mention grilled cheese. We were at a Dizzy Fest a few weeks ago and, among other things, I picked up another Chris Lilly cookbook. This past weekend we made a grilled cheese on the KK using his recipe - out of this world. And although we were surrounded by Big Green Eggs Dizzy Fest was a lot of fun as well. Sent from my SM-N910V using Tapatalk

We have been using our KK for almost all oven uses. My wife gets a kick out of the fact that everything gets walked outside. Now if I could just figure out how to get the KK to replace the microwave and toaster... Sent from my SM-N910V using Tapatalk

That plated food looks way too tasty to have come off a cheap electric cooker. Photo must have been airbrushed! Compliments to the cook. Hope it tasted as great as it looks. Sent from my SM-N910V using Tapatalk

Thanks Tony! This is great and was also a good/funny read. From what I remember also very close to what was on the television show. Sent from my SM-N910V using Tapatalk

Thanks, I laughed out loud. Showed it to my wife and she just shook her head. Sent from my SM-N910V using Tapatalk

It is just my wife and I for most meals so we try to make the most of all our leftovers. We love doing chili with leftover brisket. For July 4th our family is getting together and making a "non-conventional" burger (i.e., not just a ground beef) so I am thinking of smoking a brisket later this week and using some of the leftovers to make a burger (I know... I'm not very adventurous). I wish I could remember the TV show a while back but I swear one of the restaurants cooked up a mouth-watering burger using as one of the ingredients smoked brisket and ground beef. Anyone tried this? I am definitely concerned about having a dry burger with the brisket already having been cooked once, particularly since my better half won't eat a burger any way other than well done. Thoughts/feedback very much appreciated. I am certainly open as well to alternate suggestions on what we should cook up.

Another welcome! You are in for a real treat and you received an unbelievable deal. Please do let us know what you do for your first cook. Sent from my SM-N910V using Tapatalk

Bryan, Purchased my first (still only have one but would like to add a table top within the next 12 months) about a year ago. No problems from me and not expecting any. My only regret is that like you I only get to fire it up two to three times a week. Man I wish I could fire this thing up every day of the week! The stresses of life just seem to fade away and time slows down when I sit out back and watch the smoke come from my Komodo. Sent from my SM-N910V using Tapatalk