MacKenzie

egmiii, I have the 21 inch and have done ribs, smoked bacon and sausages low and slow. For the ribs I used the round drip pan that comes with the grill (It is so nice it looks like a serving tray. and that was all. I have yet to use the heat deflector that comes with the grill. I ordered the double bottom drip pan but have not used it yet but I'm sure I will. For my bacon smoking used the upper grill in the high position to create distance from the meat and the fire. I have yet to do a pork butt.

Before I got into smoking some chicken sausages made some chicken thigh bag soup with previously SVed pork tenderloin. Using the upper grill on top of the fire basket smoked chicken sausages with apple wood. 180F-190F until the internal temp. was 163F then dunked in cold water. Sausages in my hotdog buns with some onion, cheese, mustard, and some relish. Put the dog under the broiler to melt the cheese then added the relish. Tasting -

tinyfish, nice looking Montreal smoked meat. Lots of great sandwiches in your future.

RedStick, I hadn't thought about adding cheese but I could easily do that along with the onions, put it under the grill and top with relish and diced tomatoes and a side of chips.

No you can't but after a little more practice I'll post the hotdog bun recipe.

Wilbur, that is an excellent trimming job followed by perfect cooking. The meat looks soooo moist and tender.

tinyfish, that is why I'm not putting a store bought hot dog in them.

Thanks, GoFrogs, we need to keep tinyfish in line:)

Thanks, Poochie. I've only done them 3 times so I need to do more. Now hamburger buns I can do in my sleep.

Poochi, I bet that chili had lots of great flavor and a little heat too.

tinyfish, that tracking pix brings back many memories. I hope it's only 3 weeks for you. Those beer can burgers look delicious and all the stuffings are ones I like.

These should go well with my smoked chicken sausages:) Buns formed and rising. Baked buns. Ready for the dogs.

RedStick, that is fantastic news that you wife in looking forward to a KK. I'd like to make a suggestion, wait until you cook on your KK and see if you will really want/need your Kamado Joe. The KK is just so lovely to cook on that you might want to trade in your K Joe for another KK and then again you might decide that the 23 does everything you need. Just a thought. Start saving, give each other a piece of a KK for anniversaries/birthdays/Xmas/Mothers' Day/Fathers' Day. :)

This is my go-to recipe for hamburger buns.

Restick, as tinfyfish mentioned, there is a heat deflector that comes standard but there is also a stainless steel drip pan that comes standard and it is round. Both the heat deflector and the baking stone are in the shape of the grill but they are a different composition. The baking stone is specially formulated to be a baking stone and it is awesome. Personally I wouldn't be without it. It works like no other. If I haven't posted the bun recipe I will do that.

Gottcha, egmiii. I never priced the green one.

I am really a breakfast person and it all goes down hill as the day progresses.

Thanks, everyone. You sure know how to put a smile on my face.

With those facts it just doesn't make sense that you wouldn't buy the KK. It makes no sense what so ever! Spread the word.:

I wanted to make some more of those chicken sausages that I had posted pixs of before. I remember someone asking, "What did I use for fat?" and I didn't remember at the time that I in fact did add more fat in the form of pork butt. The recipe I used is from Michael Rhulamn's Charcuterier, The Craft of Salting, Smoking and Curing. The only change I made was to reduce the kosher salt by about 20%. Normally I will hot smoke these on the KK until the internal temp. is 160F:) The 3.5 pounds of boneless skinless chicken thighs and the 1.5 lbs of pork butt produced 25 stuffed sausages. Using the leftovers at the bottom of the stuffer I rolled a sausage for breakfast and just fried it. The sausage is nice and moist, even fried. Can't wait to smoke some low and slow on Pebbles:)

Thanks, Poochi, I don't need more competition.

I'm not a fan of having to shovel to find my grill, that's why I have an outdoor kitchen on the deck just to the left of the sliding glass door. Makes for easy access during the winter. I couldn't imagine not being able to grill all winter. Can't go back to cooking meat, etc. on the stove.

Poochie, those ribs must have been very tasty and I do like that smoke ring.

I thought you might like this one.)

For sure I'm cooking under a roof this winter. I also have a sunbrella curtain the will keep the snow off the grill and countertops and the open windows will be shuttered. No snow on my cooking area!!!