GoFrogs91

You're bound to get a lot of answers on this. I use your second method and get the grill to temp without deflector or grates. I then add my smoking wood, deflector, and grates. Sometimes I put the meat on immediately and sometimes I wait until the temp comes back up. I haven't noticed a difference in taste either way. My top and bottom vent settings for about 220F are identical to tucker. Benton

Gorgeous reef! Benton

Man. That is a juicy looking brisket. Great job. Benton

Excellent looking steak! Love seeing the new KK in action. Benton

Love it. Also love that cobalt. I think my friend is getting one and I can't wait to see it live. Benton

Welcome Lannoos. Nothing formal here in regard to etiquette. Benton

That look delicious. I love short ribs Benton

Welcome Mike. Awesome vibrant blue! Benton

We'll look forward to the reviews. Looks interesting

Yum Benton

Hey Hogs. We'll call this one a warmup. 😜 Benton

Red, I'm allowing you your last bit of self restraint in not buying a KK. If you came over and saw one in person, it would all be over. Benton

Thanks for the update. Keep them coming Benton

Looks amazing. I want some of those potatoes! Benton

Thanks everyone Benton

Poor Wilbur had to deal with a port fire after the ship arrived delaying shipment further. Benton

MK, you make the most beautiful bread and your pictures are great as always. Benton

I found this recipe on the Nibble Me This website. It is a great recipe resource if you aren't familiar with it. He calls these "Sea Turtle Eggs". Sage breakfast sausage stuffed with fresh diced jalapeños and two types of cheese. Sorry no pictures showing one cut open, but I took them over to a friends house. I thought about it, but didn't want to spend the rest of the game answering question about why I was taking pictures of my food. These came out great and were a big hit, even with the group of overly health conscious Stepford Wives in attendance. I had a little cheese leakage, but no fatal breaches. Benton

Looks delicious Benton

Looks good Benton

MK, I will definitely try your cooking method. Benton

Right up my alley with that tuna. Very nice Benton

Nice reef! Benton

Fantastic MK. I'm curious about the reverse sear on the burgers. I have never seen anyone else do that. What prompted that? Were you looking for more smoke flavor or something else? Benton

Welcome jaxx. I would say that the 23" will do most any low and slow you need. You have three levels of real estate to cook on, so I can't think of many cases where you would run out of room unless you are truly feeding an army. However, if you do a lot of large grilling meals, maybe the 32 is for you. I have a 23" and it's great for me. I have a family of 3 and usually only grill for up to 8 people. That being said, there have been several times that I have had my son's soccer teammates and their families over for bbq with no problem. I am adding some flexibility with a 19" that just arrived in L.A this month. Describe for everyone what type of cooks and for how many and you can get some good advice. Benton