Paul

@alimac23 I can just see it now. 15 years down the road and the wife will say, "Do you know what today is?" and you'll reply, of course...It's the day we decided what KK to purchase!! On a side note, today is the wife and my 30th anniversary. Been together so long we're starting to look like each other...her mustache is phenomenal!

@sfdrew28 head north young man! I was pleased with the quality and price at the Sonoma Meat Company. Also isn't the Golden Gate Meat Co. near you? Haven't been there but, I heard it's quality.

Welcome and congratulations. You're really going to enjoy cooking on your KK.

No shortage of flavors there!

@tony b I would have thought it is too humid in your area to grow hops. From what I understand Cascade is a pretty universal hop that can be used in numerous beer recipes.

Teaser alert!! Is it one of those yakatori (Spelling ??) grills you mentioned awhile ago?

Congratulations!

yes @tekobo I did get a notification. Thanks for sharing!

That's a good looking WFO. What company made it?

Hi Tekobo, how do you get their names in your post like that?

Hey Tony B. What kind of hops you got growing there in the pic with ABT?

I'm thinking about the 22 TT for my second KK. I love the looks of the 23 and the 32 has more than enough real estate to handle anything I would want to do. Plus I read the 32 is a true two zone cooker. All that being said, the 22 looks like the best fit for the wife & I. I agree with buying the biggest you can afford but, at the end of the day what am I going to have the most fun with and use the most.

Just beautiful! Great looking bird. Nailed the color. Looks moist, how'd it eat?

Yup. Working night shifts.

Welcome. You're going to love your KK. Nice color! FYI...the cobalt blue ones cook just a little better than the others!

I also use the grill floss pre and post cook. Pre-cook after heat soaking and grill floss I wipe the grates with a rolled-up and tied burlap sack. Works great.

Thanks!! I forgot what they called it. It was delicious. Even the wife said, "this is worth buying again!"

I've always ate my beef rare say 115 to 120 IT. When asked how would you like your steak I reply with so rare it's on the endangered species list!

I should mention that in the SV coming up to temp pic I didn't cook my steak to 140. It was dropped down to 112 and a nice rare steak was served.

So I went to the Sonoma County Meat Company and picked up a few goodies. A bacon wrapped pork loin No cooked pics but, believe me it was delicious. A couple rib steaks I got a Anova Sous Vide so I had to try it. Coming up to temp. Steak with garlic and butter And served with some broccoli I also had some baby back ribs that needed to be cooked and I thought I might as well through a pork butt on with them. Here's Bob smoking away About 4 hours in Ribs are done. Another 4 - 5 hours for the butt No plated or pulled pics. It made for excellent night shift meals!!

Good looking meal there.

Welcome! You're going to love your KK.

Perfect! couldn't ask for anything better.

Only one thing better than uncooked meat...meat cooked perfectly!