Geo

Welcome to the forum, Newg4. Like you, I'm working on a purchase decision. There's LOTS of great info on this forum... I found the "KK 411" section especially informative... And all the members are so very willing to answer questions. Do yourself a favor, and go see one. They are amazing cookers... Like no others I've seen. Best wishes.

Can't beat sausage & peppers! What a great sandwich, and quick too.

Most of the time, there's just the two of us, so I'm thinking that the 19" High-Cap Tall should suit my needs. Occasionally we entertain, and have a total of 6-people. Once a year, I cook for a fundraiser, but that's just a couple of pork butts. Seems like the 19" would handle that with ease. The only thing that I see limiting what I could cook is the 6" rotisserie basket. A turkey on the roti would be out of the question (I think). But even then, I suspect that a turkey cooked indirect on a KK would be much better than one cooked in the oven.

"Olive gold pebble" is soooo very attractive. Can't wait to see pictures. Hope you are able to get any problems worked out soon.

Just returned home after seeing a KK for the very first time. My thanks to Chris from Dallas, for taking time from a busy Saturday, to show me his nearly-new 32" BB. Let me just say to all the others who may be "fence-sitting" like me... "The pictures don't do it justice!" Until you've seen the size of the spring for the lid, operated the latch, pushed it around, lifted the lid, and seen/lifted the grates, you can't appreciate what an exceptional piece of engineering this is! I'm glad that I have church and a concert this weekend, or Dennis would be answering questions on overtime!

Great looking chicken, Rob. I don't normally eat the skin, but I'd have to make an exception with that bird! Tell me... That brand new roti looks soooo pretty... Is it hard to clean?

Sorry to hear, Cookie, but glad you told us about it. You probably saved me from a similar failure in the future.

Hey MacKenzie... I'll be glad to give you my address if you'd like to send all your "not as good as" cooks here! Looks mighty good to me.

That's the kind of chicken that has me interested in getting a KK. Something I can't do with my present setup. Great looking cook, Rak. Certainly doesn't look like a "first cook" to me! Thanks for posting the pictures.

Thanks so much, Wilbur. I was only thinking about the space required for bbq cooking, and not thinking about the space required for grilling. Sure do appreciate the expertise of everyone on this forum.

Glad I didn't see those pictures before lunch. Definitely put my hamburger to shame.

In order for all 3 levels to finish at the same time, they must be at virtually the same temperature! I'm presuming you are cooking indirect with the diffuser in place. That sorta blows my mind. It would follow that even with the smallest KK, one would have a lot of interchangeable cooking area. Maybe I don't need as large a KK as I was thinking. If I get a KK that is large enough to cook the largest thing I would ever cook, then I would have the capacity to cook 3 of 'em.

Those look incredible, wilburpan! Gotta ask one question... And this might show how new I am... Did you have to rotate the bottom and top racks of ribs in order to get them all to finish at the same time? Thanks for the info.

I've read that dial-type thermometers are notoriously inaccurate. If that is the case with this thermometer, you wouldn't want the KK name on it. As to temperature scale(s), I'd vote for dual scale.

Wait... Wait! There's a theory among bicycle enthusiasts, that the ideal number of bikes for any person is N+1, where N is the number of bikes they currently own. Now, considering that a bicyclist can only ride one bike at a time, and that it is quite possible to cook on more than one KK, I'm thinking that the "N+1" rule may apply to KK's as well!

From reading about Dual-Fuel KK's on the website, I think that Dual-Fuel is only available on the 21" & 23" KK's. It may be that the 32" cooker can be modified to accept the Dual-Fuel box, but there isn't any indication that it has been done previously.

Thanks, Ed, for taking time to talk on the phone, and for thoroughly answering my questions. You were very helpful. In addition to answering my questions, I came away from the conversation with the feeling that with a KK, I can prepare meals much better than any I've produced in the past... Maybe even better than the rotisserie chicken I used to make on my old gasser! I'm also thinking that I may do more low-and-slow and less grilling when I get a KK. This leads me toward spending money on accessories instead of the dual-fuel option. One last thing... One of the first posts that I read when I found this forum, was from a guy who said he bought a KK because of the helpful people on the forum. I can see what he meant! Thanks for all your help.

Thanks much to all of you for your replies. I especially appreciate the feedback from egmiii since he owns a dual-fuel KK. Here are my questions primarily directed to egmiii... Do the gas burners produce enough heat to sear a stake similar to the way lump does? Are the burners easy to ignite? Is it quick & easy to switch from gas to lump, or do you just use whichever setup you have (For grilling) at the time? Has the availability of gas changed what kinds of food you cook? Does the availability of gas result in you using the KK more often? Have you used the rotisserie with gas? What were the results? If you were to make a purchase decision with the experience you have now, would you purchase the Dual-Fuel cooker, or use the money to purchase lots of optional accessories, or maybe a larger KK? Thanks so much. I really appreciate your experience. If you prefer, you are welcome to reply via Private Message. Geo

My neighbor saw me replacing the hinge on my kamado. (Obviously NOT a KK... I doubt that a SS hinge would ever need replacing!). We got to talking about cooking, and he told me that he never uses his BGE anymore... That it is "so much quicker and easier to just use the gas grill". That got me wondering if any of you ever considered getting a "Dual-Fuel KK" (http://komodokamado.com/pages/dual-fuel-komodo-kamado) It seems like using gas would make for much-easier lighting, have no ash to clean out, no fuel to add, and probably other advantages. The Dual-Fuel KK also allows a quick change back to using lump... Something that I haven't seen in other cookers! So what are your thoughts/experiences with the Dual-Fuel KK? I'd sure appreciate your thoughts. Also... The word "Gas" isn't allowed as a Search term. It sure would be nice to be able to search for posts about the Dual-Fuel KK.

Great-looking Meatloaf, Hugo. Makes me want to try it. Which meatloaf on the smokingpit site? There are several of them.

Congratulations, croadie. Yoda really adds to the already-lovely setting. You're gonna enjoy some serene time out there while Yoda works. Just one question... How did you lift the lid back onto the base? Seems like a lot more than I could lift. Enjoy. Geo

After all the weather-related delays, don't you dare forget to send pictures when it arrives on Friday. That matte blue/black pebble has got to be a beauty. Congratulations, Croadie. Hope you get some sleep over the weekend. I doubt that I would. :>)

Thanks for the replies. For those that can't open the picture (I can't open it now), here is the link. (It is a picture on the KK website, so no worries about opening the link.) https://cdn.shopify.com/s/files/1/0360/7533/files/1908313_706738429383563_7690654397103128822_n_ed0fa96a-fd6e-438f-81e7-68e5a772835f.jpg?4592012462436639305 That is an awesome amount of meat loaded onto two grates. To think that the meat would still turn out consistently done, is amazing to me! Thanks again. Geo

Saw the attached picture in the Gallery section of the KK site. Shows what I think are 4 chunks of meat... 2 on the upper grid, and 2 on the main grid. When I have cooked multiple items on my pellet grill, I've had problems getting even smoking and doneness if I don't leave quite a bit of space between items so the smoke/heat can circulate. Have you ever tried cooking two large chunks right next to each other? How did it come out? From the picture, it really looks like the cooking surfaces are overloaded! Thanks. Geo

You're making me sooooo jealous! I'll be looking forward to your thoughts after you receive it, and do your first cook. Congratulations