Poochie

You have great color on that brisket and the slices look nice and moist. You'll have a great time chowing down on it today.

You'll be eating that brisket for breakfast. Nothing wrong with that.

Thanks for measuring, 5698k. I'm only about 2 hours from you. Hope you're enjoying the "warm" weather while cooking that brisket.

Is the main grill actually 23" or an inch or so smaller? And yes MacKenzie, I have been talking to Dennis. I just got an email from him saying he'd knock 50% off any grill I chose. Nice fella. No wait, that was a scammer wanting my PayPal information. Thanks for the information so far. I need to make a decision soon.

I'm on the fence about getting a 21" or 23" and it's driving me nutz. Short trip, I know. I look through the gallery and can't find a single 21" pictured. I've obviously missed anyone talking about a cook they did on a 21". I know it's fairly new, but surely someone on here has one and can give me the scoop on it. I'm guessing it'll hold a full rack or two of St. Louis cut ribs without the ends being scorched. Dennis has both in stock with colors I like and it's hard to choose. The difference in price isn't much considering the total cost. Anyway, I'd still like to hear from someone that owns the 21". Thanks in advance.

Time for a Saints koozie with a cold one in it. But I'll bet I'm late on that advice. I did one brisket with butcher paper and it was the best I ever cooked. Good luck!

Chef, 2 Komodo's and over a month without using them??? I sure hope you find a cure for that.

When Franklin's food was voted best BBQ in America, I preordered the Kindle version. It's a very good book full of what makes Franklin tick. The dude is simply amazing.

MacKenzie, those wings are mouth watering morsels. I love wings and that recipe is on the short list. Thanks for making me gain another 2 pounds just looking at pictures.

The entire meal looks delicious. You're on a roll for sure. Keep 'em coming!

And while we really get "into" the science of rubs and the balance of flavors in them, the people eating at the table usually tell me "yeah, whatever, just pass another rib this way."

Juicy burgers ya got there. I could go for one or three for breakfast this morning.

The grandkids love those Sungolds. The other great thing about them is that they produce 100's of 'maters per plant. The 100 degree heat here is wilting the 4 plants I have and they may be on their last leg now.

Tinyfish, you knocked it out of the park! I'd pay for a plate of those goodies.

Doc: Well Mr. Smith, you're fit as a fiddle for an 80 year old. How do you do it? Smith: Squirrel hunting. Keeps a man young and healthy. I went hunting before I came here this morning. Doc: I think heredity has something to do with it. How old was your Dad when he died? Smith: Who said anything about my Dad being dead? He went squirrel hunting with me today. Doc: What?? He must be a hundred years old! Smith: 102. Loves to hunt. Doc: Well how old was his Dad when he passed away? Smith: Who said anything about my grandpappy being dead? Doc: That's impossible. He'd have to be close to 120. Smith: 121 to be exact. Doc: Don't tell me he went squirrel hunting with you and your Dad this morning. Smith: No, he didn't. He was getting himself married. Doc: You're kidding! Why would a 121 year old man want to get married? Smith: Who said anything about him wanting to get married?

Yes indeed! Congratulations!!!!

OK MacKenzie, give us the scoop! Are you the proud owner of your long awaited KK? Photos? Update? Inquiring minds want to know!

Yep, looks like a "fresh" ham to me. Or pork shoulder. They typically go for around 99 cents a pound here but can fluctuate by around 25 cents up or down. That 500 degree hit you did to it made what we call cracklin down here in Cajun country. And it's delicious. I'd go for your pork roast any day!

Nice looking cooks, Aiden. You straightened out the learning curve quick!

OK Aiden, let's see some kind of beast or fowl sizzling on that beautiful Komodo. Of course all that will do is make me want one even more. OK, I see your food cooking in the other section of the forum.

You don't waste time do you? Raw, cooked, plated. Sure looks moist and delicious to me!

I"m looking forward to the answers you receive on this question. On almost every forum the question of "should I get this size or the smaller one?" always ends with advice to get the bigger one. If you need to space one day, it's there. Cry once as they say. But in reality, I'm on the fence about these two Komodo's too.

I'm in too. Thanks. Well, I tried to order some and got this: Currently unavailable. We don't know when or if this item will be back in stock. I'll try again tomorrow and see if things have changed.