Tyrus

Some people say it's the ride, some say it's the journey then there are times I just say.."Beam me up Scotty, I've been here long enough."

Two schools, two studies and one result. So yah, as long as your knowledgeable of both units and are well read a consistent product will be the result. The Lang is by far and as I think most would agree, a Smoker with a longer learning curve. There are far more variables too consider, it requires more attention and a level of consistent management. Maybe you could equate it to riding a bike...at first it's a rough start but eventually the ride improves. Personally I prefer the Lang for brisket, having the ability to burn solely wood and the different woods available contribute to a better product. Sometime there are days one needs a challenge and so the ritual of feeding and atteding a fire is a fix you can't deny and there are days you just want a smooth ride with the KK. You know, I probably have four router wood working tools, they each perform the same function however, each do it a little differently. I would venture to say, you Braai-Q own more than one camera and possibly for the same reason. It's an expensive game to play, addicting but..,,enjoyable. So yes, the results are similar, but with brisket I give the edge to the Lang and if by chance you ever offered me a slice coming off your KK........I would never push the plate away

There are things we look for in every BBQ we purchase, be it convenience, aesthetics, ease of handling, color, size and ooh soo much more. We often buy a number of them to meet our needs & over time when we tire of them they pass. I haven't reached that point yet, the Lang I own along with the other tools (cookers) I have are essential for specific uses. I have enjoyed them all and work with them because I refuse to paint myself into a corner. Having a choice is simply a freedom I don't wish to loose.

One of my favorites also Stewart. I do believe without a doubt his favorite piece of meat to cook is brisket. I like my ribs in the KK but you can't beat a stick burner for brisket

Too bad BARDSLJR that your fire went out but, the end result was picture worthy, nice bark. Leaving the brisket in the cooler 5 hours allows the juices to come together in a positive way, and you still served at 155 so it was all worthwhile. Have you tried a Cyber or DiGi Q for those long cooks that go overnight. I like you prefer to run with just the vent settings so the work put in at the beginning to steady a 250 temp maybe all you need. An unfortunate series of events, no worries...you'll knock it out of the park next time. Looked fine to me

What brand of charcoal are you using? It makes a difference, and use med size with large pieces also for greater airflow.

I had to grind the square portion of the piece for mine to fit properly Scott. In the motor receptacle for this small shaft you should have a spring to accept some play for distance for a comfortable fit between the KK and motor once it's secured to it's housing. If you have a grinding wheel it would make quick work of it. Just go slowly with the removal of metal and fit it to the motor and align all your parts. It should come together for you eventually once you remove enough stock.

BARDSLJR, something that big I would bring to temp up on a higher level slowly and then drop it down low to finish. Sous vide would be for a nice pan sear. Up high you'll get some smoke flavor and then dropping down lower for the sear with a few quick turns it should do you well. Have a good Manhattan available with a gourmet cherry sitting inside because it's not just about the steak....it's about you enjoying the pleasure of the experience.

A sharp dressed thermometer

2 out of 3 on #1, it takes a while to get to temp however, once there it's smooth sailing, that should make you happy. #2 is pretty much a given, holds temp and you can do a few errands around town. #3 foods great, as long as you don't kill it. #4 Tools last as long as you care for them. I have a Grill Dome that's lasted me 25+ years, and it's not the same quality as a KK. #5 Cooks on 3 levels. Roto. Split basket, Split zone. Cold smoke. SS grates, it fits the bill and more. I think you'll like it

Spraying works wonders with apple vinegar soy and pineapple juice. Used a little spray margerine on top too. Doing these now for a quick freeze to use later, using one of my other grills to stay sharp

I do apologize. I meant Quite the contrary my friend, I like it a little more cooked, that was all. Sometime we leave out the details, no offence, I believe you hit the mark for Daneta.

A German store in the area for sausage....lucky indeed. Yep, the skyline is sinking looow for corn, I do hope you had your pick. Can you buy and freeze and expect the same later ..I haven't tried. Were they arranged for presentation art work, you know...the way you arrange things say something about yourself. Methodical, artful, or a significant look you may not knew you were applying as you laid those sausages down. Don't worry Toney, most mornings I'm searching for my keys to get out of the house, ahhhh, we'll figure it out later. Enjoy the leftovers

Now that's fresh fish, you didn't even have time to remove the hook!

au contraire mon frere just a bit more beyond rare. 😛

Always have done the bone side down also, then wrap and foil for a time according to what kind of bend and color it presents at time. The only defect/imperfection might be the heat drying the ribs or the grill marks if that bothers you. The moisture content is a concern but, since I haven't tried it and work by habit I guess this opinion will remain mute. If your searching for the holy grail rib, I'm all for that,,let us know if you find it.

Well Basher you gotta stuff that PO Boy with meat. Have to admit it looks pretty sweet just the way it is.

The shadow may cast a out a bit of the color but under the cap the color shines through. Of course you've seen the color Toney,,,,you slip em on everyday...unless you wear a Tux out to the coffee shop.

Simple enough and the Gospel truth. It's called an inspirational poster.

When it rains it pours Mac, don't fear soon the Grizzly will come round and visit your estate to bring joy and companionship around the Holidays.

Sit the pig in the racing style...feet under the belly and fronts extended. I used Kosmo's Q pork original injection in the front, rears and along the loin. Any problem with the head for room just lop it off and so with the the front pads. Oil the skin and cook around 250-75 to the 7 or 8 hr point and check for temp in front shoulder. Best yet is to have a probe there. Your going to need something below to catch all the dripping. If you can leave the head on it makes well for presentation and don't forget the Aluminum foil for cover around the ears and nose. Does the 32 have a top split grate? Anyhow your going to want to pull the pig off whole so, think of a safe design to enable you to achieve this if the grates are split. Above all don't worry, a cook this long gives you ample time to adjust and compensate...and from what I've seen of your cooks I expect nothing less than perfection. Yes, good luck, and don't forget about the aroma carrying around the area...an unexpected variable drawing attention that can't be avoided.

Steak it is and those grates are soo clean...you embarrass me.

The bark looks good, an odd shape but, it's all about taste. Good idea about the dog, maybe later you can slide him a taste too

The ramp that comes off the crate is approx 4 1/4 inches and that would be including the plywood. Eliminate any possibility of having 500 lbs going in another direction. As stated, build a ramp so that you can easily roll it off that 8 in height. A 4 ft length as Tucker mentioned is a good length. When you see just how massive a 23 is, you'll take all the precautions. And it wouldn't hurt to have a friend or two

Thanks Bruce. Ran an extension cord out to the backyard and came up with that. The pioneer look I call it. A side view.