bosco

that looks fantastic !!! Very nice cook. I have read brining beef articles and they say the longer you let the brine penetrate the better. It is a reaction that occurs with the meat and brine, and so you really need to let it brine for a bit to achieve best results

Those look fantastic !!!!

^^totally worth it !!!

Harvest gold is crazy awesome. I can't wait to get mine!!!! Nice colour choice !! Congrats!!

The beautiful thing about the KK is the vent cap. It will allow me to cook all season without concern. It will be nice to add a gazebo next year that I can get the winter curtains for just to give me a bit of a break. Last year I had 8' snow drifts where these babies are going. I have a really good snow blower, however, having the gazebo will be a nice option for the following season. I cook all year, and really don't mind the snow. I just hate shoveling snow banks lol

I got two grills coming so I can live in one on cold nights and cook on the other still

I'll see about a gazebo but likely spring time now. This purchase has drained every dime from Bosco

Red Stick you're on the right journey... my path was way more aggressive and I commend you on you're fiscal discipline my friend. Stay on course, and do all you deciding now so you know right away what to get!!! I changed my mind 100 times in 2 days

Although the weather is still beautiful here in Southern Ontario Canada, my life as a hockey dad has begun again. Both boys play rep hockey and we begin the weekend tournaments and week night games and practices. After labour day I always close down the pool, however, this year it is still great weather... but we just won't use it due to sports. So, sadly we shut it down today the summer is officially over in the backyard. Soon we will be wrapping trees and putting patio set in storage for the winter. HOWEVER in a few short months, I will have the grills of my dreams and a winter full of hard core Canuck Winter Cooking!!! I am trying to decide if I should buy a gazebo for the new grills as I won't be able to lift them onto the enclosed porch or just cook in the open, knowing that the new vent cap won't be hampered by rain. Anyways.... a sad day, but great things await in the horizon Bring on the Cold!!!

Very nice cook Poochie

Over engineered sounds great!! I can't wait to see the new grill!!

what SV are you using? I keep dancing with the idea of getting one but have yet to pull the plug. Do you have a KK somewhere else and living somewhere now for work?? You're story has intrigued me lol, I just learning of where people are from and live etc.

awesome buddy!! happy savings.... you have made a great choice I believe!!

Looks good Ckreef!!!

Very quick. We had three hours at the arena so I needed a fast cook.

Good to know guys!!! I going to order for both. Thank you!!

Congrats chicagobill. Is this you're first??

I'm so use to my dslr pics. These are not terrible pictures... I just know I could do better. Career that is the tray. It prevents the sticks from burning. A really cool gadget.

Congrats man!!!!! You have every right in the world to post this!!! You have been blessed with a beautiful healthy grand child!!! Spoil him rotten!!!

I only had one steak and the end of my 28 day dry age strip loin steak. I apologize for the photos as I used my iPhone. I was in a hurry and actually used the gasser tonight. Not a huge fan of steak on the gasser. Take a look at the photos of the steak up close, you can see how the dry age broke down all of the connective tissue. This strip loin was as tender as it could get... other than beating it with a hammer!! I am not a huge fan of the coarse Montreal Steak seasoning so I used my new vitamix dry container to grind the rub. The result was pretty fantastic I must say. A new appreciation for Montreal Steak seasoning again. Cooked this rare as I really wanted the dry age meat to stand out!!! F A N T A S T I C!!!!!! Ok so then I pulled out my spiedini tray and seasoned them with sea salt onto the grill direct at 350. Rotate every few minutes to prevent burning. I love love love lamb spiedini Finished the meal off with a fresh greek salad Again sorry for the iPhone photos just not enough time today to make it pretty!!

Buddy all of you're questions were the exact questions that I asked Dennis lol. The splitter basket is actually used in a kk to assist with two zone cooking. creating a hot and cold side. Dennis has a video where he sticks a piece of paper on the grill and the hot size burns lines in the paper and the cold side doesn't. I would say it's a must in my opinion The baking stone is used for everything bread related and custom made to fit the grill. They are super thick and from what I can see are well built. Another must!! Dual bottom drip from what I gather has a layer of steel a closed cavity and then the bottom of drip pan. This would allow for your juices not to burn as easily as there is an air gap to prevent direct heating of the juice bottom. I want it because it fits perfect and will catch all the ugly stuff that is known to cause creosote.

its still high but I will manage. Dollar looks like its going to get worse before it gets better

Man those butts look like mini butts on that puppy!!!

buddy what a great post!! I only wished that I listened to you a year ago... and I wouldn't be waiting for mine to be made!!!

great analogy robert!!