Paul

Nicely done! Looks perfect.

No burn-in?!! I bought a used 23 KK and still did the burn-in. It was just the right thing to do. Welcome to the forum @Lars.

My memory of folks that keep their gassers as standbys or safety nets wind up using them as a storage compartment for their KK accessories. That's not a dig on gassers rather, a compliment to KK performance. It will be interesting to see how often you use the gas grill. Anyways, welcome to the forum @Troble. You're going to love cooking on your KK!! @tekobo is correct. The food off a cobalt blue KK is a cut above!

Sorry to hear of your loss Aussie. My condolences to you.

@tony b I hope that romaine wasn't from Salinas California. BTW Good looking meal! http://www.msn.com/en-us/news/us/us-warns-dont-eat-romaine-lettuce-from-salinas-california/ar-BBXcayC?ocid=ientp

I completely agree with the 16" KK being a great grill/smoker @Jon B.. I use my way more than I use my 23" KK.

A meal like that will get you through the cold weather @tony b!

Looks perfect @MacKenzie

Interesting! Apple, plum, apricot, & peach. Don't see those fruits playing together very often.

The top of the shipping crate doubles as a ramp.

Nicely done.

Nice looking cooks! Family, neighbors, and friends pleased with your purchase?

Nice looking BB. Welcome, you're going to love your KK.

Nice lunch!!

Possibly a tribute to Arlo Guthrie's Alice's Restaurant...

That had to be tasty!

Welcome! You're going to love your new KK. You need to do the "burn-in". Heat up to 500°F and hold for an hour, increase temp to 550°F and hold for a couple of hours, increase to 600°F and hold till there's no chemical smell. Make sure you have something ready to cook so you don't waste all that heat. As far as cleaning, Zep 505 and a soft rag works good on the outside. Lots of info on this stuff in the forum.

Interesting! That's the way I make eggs when I'm camping. Exception is I use the bacon drippings instead of EVOO.

@lemisfits Do you have the top vent 4 to 6 turns open? I believe I've read the coco char is hard to light. Have you tried starting some Rockwood then adding coco char on top? I use a chimney. For hot cooks I'll start by digging a hole (so to speak) in the middle of my charcoal and start the chimney in the hole. Once the charcoal in the chimney is going I'll dump it in the hole and add fresh charcoal on top. I have no problem achieving 700°+F. For the vents I open the bottom fully and 4 or so turns on the top vent.

Sorry for your loss Bruce. Our prayers are with you.

Happy Birthday...Another successful trip around the sun! Great looking meal!!

So there's more than just sausage being smoked in them thar hills!

Welcome @Scottishhammer I also have 16" and 23" and it is a great combo. I agree with basket splitter, rotisserie, cover, and stone. I don't have the cold smoker...yet. Whatever you decide on you can't go wrong.

Completely agree!

Fantastic! Congrats.