jonj

For what it's worth to your decision, I have had a top of the line (for when it was made) 48" gas grill since the mid-1990s. Still have it. Even with a gas grill one shouldn't immediately begin cooking, although it is possible. With my high BTU gasser it would take at least 15 minutes to get the grates (3/8" porcelain over steel) to cooking temperature, which really is important for grill cooking. Otherwise, it is similar to plopping a steak into a cold pan and expecting a sear. It just isn't going to happen. In 2016, I bought my first KK. I haven't used my gas grill for cooking since. It has been demoted to seasonally roasting chili peppers. A final thought. Work flow is important in cooking anything, whether indoors or out. Simply start your process by lighting the grill, then proceed with getting the rest of the cook together. Unless you had completely prepped the food earlier in the day, the KK will be ready before you are.

I too often forget about the joy of grill roasted carrots. Very tasty.

Just our wine cellar and bar. A little oasis in turbulent times. 😊

Congratulations, and what a nice environment in which to cook!

Post-election wine delivery: Ready for the long count. 😉🍷 And I kept getting texts to "Jerry" about voting in various state races (incidentally, a state in which I do not reside...)

Unlike your previous Weber, things on the KK side tables don’t get particularly warm even during a high temp pizza cook. While the cabinet is a great idea for storage, unless it is in very close proximity to your grill I imagine work flow would suffer without at least one side table (probe temp monitor, tongs, baste, beverage(s), etc.). My 23 has side tables while my 16 (which I use much more often) does not. Even with a work surface directly behind me for the 16, I am often looking for a place to put something on while cooking on it. My advice is to think through your work process, then decide. But don’t let the Weber experience influence your decision as it just isn’t relevant. Best wishes on your new KK whichever you decide.

Picking up multiple cases today...

Good negotiating!

Now we return you to our regular programming, cooking baby back ribs, meat side up:

Woo Hoo!

Me too!

No pictures??

Here are a couple of places I have used. Pimento Wood is a US-based importer; MyIslandJamaica is in Jamaica. Tony also uses MyIslandJamaica and we both ordered and received some wood from Wellesley this summer, but it isn't shown on the Etsy site right now. May be worth an email to him. Both sites also have leaves and berries. MyIslandJamaica also has a wide variety of other Jamaican products (curry, molasses, lemon grass, etc.). https://pimentowood.com https://www.etsy.com/shop/MyIslandJamaica?ref=simple-shop-header-name&listing_id=786121903

Hi Wilbur!

Very nice!

I don't know about the rest of you out there, but this is a phrase I don't often hear... 😉

Haven't heard from Wilburpan in quite a while. Hope he is doing well.

Thank you, much appreciated!

Patience is overrated

MacKenzie, avert your gaze ... Swordfish with mesquite smoke wood, broccoli, and wild rice mix.

!

Great idea. I'll try that next pizza cook. I've been using the steel recently but have been thinking about using the stone next time as a change up.

It seems one would need to install the cold smoker sleeve into older KKs to take advantage of the new bracket. I know Dennis offered these at one time, but I don't see them in the parts or accessory section. They came in two sizes, depending upon your tile size. I'd like to get one for my 23KK instead of using the guru port. I think one would also need the straight smoker tube instead of the original bent tube which was designed for the guru port location (lower on the KK body). Dennis, do you still make these available?

I would also be interested in this recipe if you are sharing. I am a fan of Curried Goat.

I'm not sure about the 3-2-1 bit but here is my margarita recipe. 2 oz Tres Generacións Anejo 1 oz Cointreau 1 oz Grand Marnier juice of 1 Persian lime (if traditional size - if one of those large, mutant limes, 1/2). Generally, about 1 - 1 1/2 oz. All into a cocktail shaker with 8-10 oz cracked ice. Shake for a minimum of 30 seconds to blunt the alcohol. Pour into a salt-rimmed glass. Drink. Smile. Repeat.