erik6bd

Definitely get the 32” I can tell you from experience with a family of 3 our 23” was just to small so we ended up selling it and getting a 32” and WOW what a difference between space between the 2 sizes you won’t regret it I’m telling you. Good luck and post some photo’s when you do your first cook on it.

Yes we have 3 English Bulldogs the same color and a cream Frenchie... Yes that’s the drip pan Dennis sends with the KK’s I use them for a serving tray. Works great. Lol

Today we did our first cook on the Big Bad 32 N.Y. Strip, Burgers and Hot Links and everything turned out amazing so happy to be back cooking on the KK again! Neme was right beside waiting for dinner to get done. Lol

Hi guys well after selling my 23” KK last summer and then having to use a Primo XL 400 for the past 6 months I was totally heartbroken to the point I couldn’t stand smoking on it any longer and just had to upgrade to a new 32” and am now back to being a happy guy AGAIN! I want to give a big shout out to Dennis once again for his superb customer service that’s second to NONE! truly amazing in all aspects. Looking forward to posting my cooks once again with my KK family and it’s great to be back talk to really soon. Now if I could just snap my fingers and have the new 32” magically appear in the back yard. Lol

Sent you a pm message Sent from my iPad using Tapatalk

Looks Devine yummy Sent from my iPad using Tapatalk

Did some 45 day dry aged steaks today then turned out extremely nice. For those who have not had dry aged meat before I highly recommend doing so. Sent from my iPad using Tapatalk

Did a 45 day dry aged Cowboy Cut Ribeye 🥩 smoked with hickory and cherry. Sent from my iPad using Tapatalk

How long can these go for? Anyone know? Sent from my iPad using Tapatalk

Now if I could just find some more people to feed[emoji23] Sent from my iPad using Tapatalk

Unfortunately it’s just us and out 8 year old. We moved from Michigan 10 years ago where all our family is and I just can’t seem adjust my cooking habits [emoji51] Sent from my iPad using Tapatalk

Smoked with pecan and hickory I just love that combination [emoji16] Sent from my iPad using Tapatalk

Looking mighty yummy to me[emoji106] Sent from my iPad using Tapatalk

So I’m doing prime rib and bone in ham at the same time what one should I put on the top rack dripping down on the other? Sent from my iPad using Tapatalk

Queen Creek AZ http://www.theporkshopaz.com/ Sent from my iPad using Tapatalk

Did some sockeye salmon tonight turned out very good on the trusty KK[emoji16] Sent from my SAMSUNG-SM-G935A using Tapatalk

http://allrecipes.com/recipe/186691/lisas-favorite-carne-asada-marinade/ Sent from my iPad using Tapatalk

Flank steak Sent from my iPad using Tapatalk

Made carne asada street tacos they turned out great. So juicy and tender[emoji16] Sent from my SAMSUNG-SM-G935A using Tapatalk

Looks amazing[emoji16] Sent from my SAMSUNG-SM-G935A using Tapatalk

I love beef ribs I just hate the high price[emoji6] Sent from my SAMSUNG-SM-G935A using Tapatalk

That would be the plan Sent from my SAMSUNG-SM-G935A using Tapatalk

Did a packer brisket 16 pounds before trimming. Stuck the probe in the point wrapped in butcher paper at 160 degrees took off at 200 degrees point was great flat was good but a touch dry towards the end. Sent from my SAMSUNG-SM-G935A using Tapatalk

Season with your favorite rub add your veggies and 2 cans of progressive French onion soup and cook at 275 - 300 for about 4 hours until tender. Tastes great best I have ever had. Sent from my iPad using Tapatalk

Basket works great just spray with some Pam cooking spray and your good to go. Cleans up nicely in the dishwasher. http://mobile.kohls.com/product/prd-2722457/food-network-grilling-tray.jsp Sent from my iPad using Tapatalk