Tyrus

It comes from shoveling out the kiln when removing the charcoal, never fear even if a chip were to happen it still could be easily remedied with a refactory cement.

I hear you loud and clear, but removing the lid on the 23 as I did mine lowered the center of gravity and made it possible for the long distance and up the ramp to the deck where it's sat since 2017. In fact it was so easy for two I'd repeat it the same way today even though as you I'm getting older and question moves as these when I didn't before.

Wrapping in tape, your KK was on life support so to speak. Reminds me of getting that last drop from a lemon, you squeeze and squeeze beacause you know there's another drop still inside. Appears you have no chickens left in the coop, are you in the market? Dennis could put that missing smile back on your face then you could be sitting high in the saddle again all the way to the finish line.

Wanted something tonight with a little bite, riding on the side of light. 3 Skinny zucchinni, half an onion, one tomatoe all chunky diced, some parsley, chive, linquica, tiny potatoes split, a ting of thyme, a tab of butter, some "That's Incredible spice" (a mix of S&P, onion salt, and garlic etc) with Hot wing sauce, yes and stir. Used the perforated deflector shield down low and cooked up top to a nice tenderness uncovered, then topped with a Mexican cheese for 15-20 minutes @ around 310F. Had a nice zing, and would easily compliment as a veggie dish as a side. Leave out the linguica (portuguese sausage) add polish kielbasa or your local favorite. I used a creamy hot wing sauce, find your own proportions yet don't over do it on the HW sauce...it's an easy but tasty side once balanced. An idea to ponder. Bon appetit. Additionally, I did partially micro the potatoe to coincide with the veggies.

Yep,,along that line the 32 would be a Prince or Princess, the 23 a Duke or Duchess, the 21 an Earl or Lady....etc etc. Can't slip anything by you Toney, no matter how well disguised. So the 42 is King....long live the King.

There might be a slight bias to the 32 remark there C6Bill, but I'm only speculating. I have to concur and would think he may have seen the error of his ways. I believe his honorable membership should be reinstated.with all dubius honors for having such a big unit. Indeed,I'm jealous.

Spicy imteresting meal. That looks like the stainless dish wrapped in foil the beans are sitting on resting on the basket handles although I believe you used the heat deflector. I drilled a series of holes in mine (SS dish) for another approach allowing for greater airflow and heat transfer. Just an idea that opens other avenues while still being able as you did to wrap it in foil keeping it clean. Beautiful colors make it an appetizing dish

As for the second question in regards to durability and longevity all I would add is, why would you. The motor is strong enough and capable of turning a 50lb load, more than enough for a 23 inch span. You'd be hard pressed to reach those limits with food and equipment accessories, adding anything bigger would be overkill and unnecessary IMO. I've had my unit for some time, approx 7 years I believe. It's something you find useful but you don't use it all the time. I didn't like the chore of removing and installing the unit so I ended up leaving it on the KK while covering the unit with a piece of foil and a waterproof cover. The cost today is $67.99 for a 13 watt motor, nothing lasts forever but it's all you need. I have used the basket splitter with a deflector resting on the two bars of the charcoal basket with adequate air flow to maintain a fire. If you were to use foil on the lower grate above the fire you air flow would be even better. I believe that was your question, if not that's how I interpreted it. All I will add to that is, the first set up on the handles has limited airflow so reaching higher temps can be difficult when using in tandem with the basket splitter.

Savage steak there C6Bill and an awesome bark Troble.

You see chefs use a blow torch for those sugar desserts for a finish, an idea to start, call it a hand sear or pan sear that baby. Yep, those tatoes ain't your best Tekebo, look at it this way, even "Babe Ruth" had a few off days. Heard a few slang quotes when I worked in the South... as, when I get around to it Boss, get you some sweet tea, and this is the absolute of absolutes. I'll go with the latter for your absolute Burger, looks absolutely delish. No offense tekebo, a burger sometime is like having a full house when playin poker, even though you have 3 Kings your not going to win.

I can't decide which I like the best, they all look good. Your KK is working overtime, don't worry....no tax on overtime.

All this cold weather is coming from a Canadian low, not to be confused with a Mexican high. Heat up a can of the Buffalo soup, it should put a spark in your step.

There was a pkg of spice lying about, I wasn't sure what was inside the pouch but when I opened it up I discovered it was a Mexican blend of some sort. Instantly the black Columbian clay pot came to mind with a mix of rice and chicken. Using this pot first up top in the KK and finishing down low over the fire always makes a delish and easy meal. Cut carrots, onion, stringbeans, celery are added to the rice using chicken stock preferred to water, then some chive and parsley and finish with a can of Rotel tomatoes with green chiles. Brown the chicken first for a better presentation, nothing fancy but a tasty alternative. Here's a new selection Campbells has come out with, mix this with rice & peppers and some chicken...the next time. One pot meals, can't beat them

The first thing to do is put that chinese rice cooker by the curb, I couldn't help it....actually they are nice but better compared to if your a pilot as owning a Cessna vs a learjet. Like Toney I have the 23, however with 9 years under your belt of kamado cooking the transition should be as easy as switching the spatula from left to right. You'll appreciate the true two zone cooking and I would venture to say life will become easier and your cooking experience broader. Good luck.

Nothing wrong with those ribs, anyone sitting at the table were certainly happy campers.

Work the edge of a knife to clear and widen the area so you can get optimum penetration for a good seal. Nice a nd slow, don't be a Ninja.

A breakfeast sausage that just might be a keeper. So on a 1lb basis it'll be, 1lb ground pork, 1.5 tsp crushed sage, 1 tsp thyme, 1 tsp salt, 2tsp brown sugar, 3/4 tsp blk pepper, 1/4tsp red pepper flakes, 1/4tsp nutmeg, 1/4 cayenne or Tabasco as I substituted 6-7 good squirts for a 5.5 pork butt. Additionally you can add corriander 1/4tsp, 3 tsp maple syrup, 1/2tsp paprika. Fresh ingredients optional were 1/2 diced red pepper, chives and parsley. Fashion into balls, place on a sheet of cut wax paper with one on top and press with a plate to flatten. Two per vacum seal bag and freeze. Now I did cook these in a fry pan, however the KK or any charcoal grill will also do. Keep in mind the sage and thyme were dry, next time I'll use fresh and let the mix stand overnight in the frig, I anticipate an even better result.

Never left my hand Jonj, when I swigged my beer or visiting the restroom.

Following up on my curiousity deal to David Chang I made approx 5lbs of Boerewors with a 50/50 blend of pork and beef. The ingredients were a bit different from a conventional sausage, this one had some unusual additions as worstershire sauce, apple cider vinegar, cloves, corriander & nutmeg, to name a few giving the sausage a unique tangy flavor, but in a good way with a desire to keep reaching for another slice. I did toss in some red pepper, half a Jalepeno and parsley all for color, and almost tossed some in red pepper flakes, had the jar in my hand, but figured straying to far from an original recipe might not be a good thing, besides the wife complains if it's too hot. The meat was prepared on my offset running 200-225 for 2 1/2 hrs to 160 internal using cherry and oak. I know the traditional way is over an open fire, however this method always turns out a nice product and for a few hours I get to feed and work a fire, now that's entertainment.

Not a problem, I found a recipe on YT by a S.African gent. I looked over a few and one common addition seems to be Corriander. Going to do it today, I'd post the results however I'm having a bit of a problem with my photo storage. Seems when I add them in the pictures go where they want, have you ever tried looking through a thousand photos of mostly cooking pics....it ain't fun. Nope, not that one, Nope, not that one, etc, etc

The evolution of history 5698, we gotta get this person 1st class on the right train heading in the right direction....that's all.

Paper?! and from 2012, that's a long time ago, something that old would have molded away or turned to dust by now. You musta vac-sealed.

Jonj, unbelieveable, my 23 is like Toney's, dark as hell down there. It's unreadable now, I'd would need a hieroglyphic translator to read it.

With all the collective interest on this I went out and checked mine. Come to find out I have a split gasket, one side attached to the backside of the 90 degree facing refractory wall and the other sitting on the180 flat. So if your confused to which gasket to use when you state you have a 45 degree raised lip, well I would give Dennis a call as C6bill suggested. Give him a call, over the years Dennis has modified the gasket, not sure if based on design of the KK or related performance to the gasket. Reach out, he loves sitting by the phone.

Is that what is referred to as signature bread? Dinner for two,,,,,,,,,,,,,,,,,dozen, looking good.