Tyrus

Like all have said, there is a learning curve because of the refractory lining absorbing all that good heat and it may puzzle you as to why at first. Patience and time are your ally, when you become comfortable it becomes quite enjoyable. Low and slow, holding temp, cooking area by width and height all covered especially with your choice. Definitely an adventure if your looking for one.

Good job, tasty looking. Although I don't own a meater as of yet I always found fish was a piece hard to ruin in the KK. That knife ? Dalstrong boning/fillet possibly

Would grace any table Tekebo. Has a medieval charm about it and beautifully crusted ta boot.

And if it gets really bad, I mean really bad....wear a scarf to bed, never know.

Looks like another great cook Bard, glad you have the method down. Your not gonna eat that all by yourself, piece like that demands some guests to share it with and a few good brews. The road is long, the end in sight may all your cooks, be as great as last nights. A brisket toast, since it takes so long and I just happen to have a Dales Pale Ale in hand.

Well done or should I say M/R. In the future Herbie, when leaving the room and your steak unattended...take a picture. Ya see, the changing of your wife from medium to M/R is making her more carnivorous and your steak is no longer safe. Great job, great pics and great technique. Pull the M/R off first and let them sit, finish those that will go longer, the M/R will heat up again at sear and all will be served warm, but you probably knew that anyhow.

Pequod, the only tools you need will be a spatula to flip dem burgers, a Mapp torch to light your coals and a 3/8 in wrench (with handle) to clean your grates. It's the truth, and it will set you free. And it goes further, on laundry day just make sure it's raining outside and the next day that it's sunny, the floors in the house (hardwood) of course...tie some wet rags to your shoes and work while you walk. You get the point, if it hasn't been discovered, the answer is just around the corner. Simplify radicals, move them around, seems to me your surrounded by them around Washington.

If memory serves me right I recall that asking a friend when I lived down south what do you for excitement here. Y'all come down to the school and watch the game this weekend under the lights. That was Union S.C. and on Sunday around noon we'd sit around some folks table I never met before eating a meal just like you prepared. No reflection on your lifestyle but it did strike a note. Happy New Year to you too Sorry, did I mention it was always goood

Sweet and taste like candy, purdy colors, looks like puddin, oh girl have a happy new year and to all around the world.

Now that's a great project

Give em to the wife, mmmmmmmmmmaybe not. All those things are holding you back, you don't need them, it's not your cross to bear. ( excuse me lord ) Throw them on the neighbors lawn around midnite and don't forget to wipe off any prints. Don't worry about a thing, we got your back

That's true. Christmas I did two prime ribs and one Sirloin roast which I seared on another kamado and then finished on the KK. Hard to cool the KK at sear and then expect a 325 Temp if your planning a meal on time for guests. An equation hard to figure with just one tool. And you know there are times depending on the piece of meat I don't sear at all...simply because I insure the spice is left intact.

Once you attain the best,,why bother with the rest

You jumped right in and seem well prepared for the event and anything coming your way. That 32 should serve you well for hosting football days, parties and any relaxing day in the backyard. Congrats to you and yours

Ckreef, your not hard to buy for. I wouldn't say easily predictable but when it comes to BBQ toys the apple doesn't fall far from the tree. That offset your dreaming about is just down the road from you in Georgia where Lang has there business. To ship up north once you purchase costs approx 7-800$ a savings by living so close. Enjoy your toy Happy New Year

Smokey the Bear better not see that or he'll take away your blower.

Very, very nice Lars. Merry Christmas. I did like the ingenuity on the ramp...no mistakes with that baby. One other thing I may suggest is if and when you do a pizza or anything high for a prolonged time, just keep a watchful eye open all around for safety sake. Enjoy

Don't stop building the arsenal. In the beginning I thought the 23 would do me fine until I wanted to do larger pieces of meat, such as a the whole pig and entertain larger groups. That's when the stick burner came into play and it sits in the yard with 3 Kamados. The management of fire in a stick burner is a challenge, it requires one to maintain a constant temp by adjusting vents and adding fuel on a continuous basis. For precise temps and guaranteed dependability you bought the right tool and you can sit back in your chair and let your gadgets and attachments bring you to perfect cooks. Sometime I like a change, I credit this like most here to the desire and drive towards that holy grail, the satisfaction you receive with the end result and how you got there. The pursuit of happiness maybe, because you realize that you only get one ticket in life, so it's best to surround yourself with the toys you like. Think of it as broadening the horizon and you just made the big leap...the only downside is, you gotta wait 2-3 months. Congratulations

Consider it a trophy Tony for going the extra mile. Have to say that the added prep on Dennis's part saves him alot of phone time and his customers,.. peace of mind.

I recall Dennis saying that at the factory the KK's are brought to 1000 degrees if I'm not mistaken. For what duration I'm not sure...so if this is a partial treatment and the remainder is your responsibility is anyone's guess. All I know is my burn-in was pretty easy, no poking tiles and limited solvent. The smell was there for quite some time and white residue was prevalent..I believe it could all be attributed to the denim blue color and square tiles I chose...yah that was it..superior color and square tiles. And for those living on large islands it could take longer Tekebo..you know, it's all based on science

Yah, what Bruce said ! I'm speechless, that belongs in a magazine...you and Mac must have the same camera. It ain't fair

Great looking cooks one and all. Nice Mac and cheese, could almost taste it. A handsome steak if I say so, myself. And yes Basher..Time is an ingredient, letting it sit a while as you say, mellows the flavor. Ask Toney, the same could be said in making a good brew.

Summertime ribs, I remember when, those look good. Tell me ( a fire ban ? ) does it mean you can't even strike a match? You don't have to cook in the garage, do you ? I watched last years news and recall the devastation to property and human life, much like California. Let's hope it's a little easier this time around.

Hector has all the toys. Now is he a distributor of BBQ items or are all the toys in his arsenal solely for his entertainment? I've watched his other vid's with the Stump's, Primo and pellet cooker reviews and always wondered if he had a BBQ store in AU. Anyhow a few years back this was my introduction on the 23 along with Larry's videos and they were helpful in making my purchase. I know he likes competitions and uses the Stump's or Primo in them because they're easier to transport with weight being an issue. But to leave it sitting in the garage for year before unwrapping shows a heck of alot of restraint and patience. Yes, a thorough compilation of the 32