Did my first KK combo cook last night. I used my 23" with the basket splitter to smoke a boneless leg of lamb indirect at about 215-225F with some peach chunks.
When I reached an internal temp of 125F, I moved the lamb over to the 19" at 500 degrees for a sear.
Resting.
I know. I know. A little heavy on the starch, but that is what I wanted. 😛
Man, the 19" ramps up in a hurry. No joke this thing goes from around 200 to 500+ in 5-7 minutes. It is a great addition to my 23".
Benton