Tyrus

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

Definitely there have been a few posted Merrill with descriptions into grain fed vs grass fed and where geographically they are raised. Honestly for me the meat is right down the street. The local butcher caters to all my needs and since they specialize the prices are comparable to the larger markets. It's nice to find the diamond in the rough and even better to help the local economy as you have found. Mail order meat? I like to see what I'm buying first oh well, Guess we paint ourselves into corner... good habit bad habit, who knows. Think I'll play with these cards.

I like it, you know I like it, yah. Tomorrows Sunday and the girls want Salmon on the grill for the game and I'll make it the same way as I've done for eons. Tuff job you know. That sure looks purdy

That should go over well Toney, they look good and simply delish. I do believe after it's all gone and the masses are at your door you should have thought to park your butt close to an exit. Enjoy Meaning to say they'll only wish for more

Looking good Aussie. Haven't seen that particular Grill Mate marinade in the stores here although, I'm familiar with em. Nice job on that tri-steak

Fall in Georgia, winter in New England. Unequal comparisons and then again we'll be jealous in the spring. Like the large handle pan Ckreef, I believe it's steel if I'm not mistaken. Do you prefer that over cast? Snap, crackle pop over the fire..nice sound it makes, and oh yes, something good over rice or veggies. Sounds like a good day and that's GOOD.

I can see you 4 now, sitting on your recliners with your Daisy BB's locked and loaded.

I guess I'm just a thrifty guy Ckreef...not to be mistaken with cheap, please. I keep the vents low and do mostly long slow delicious cooks requiring just a touch of heat. A style developed by admiring cooks as yours but, with a discerning eye to fuel conservation. Truly, just an estimate, but obviously approaching your desire for fuel would only make me come out of retirement and "get a job". And that my friend would be a reverse in course for my approach too life. I will try, as hard as it may be, it may take a while but, for now as most minor leaguers we keep working and waiting for our chance to be called up. I wonder, your appetite for fuel...are there any trees left in the yard?

I recently bought a couple of 34LB bags of Frontier hardwood lump at BJ's a kinda Costco store here in New England. They had a Recommended review on The Naked Whiz with 51% at 5 and 39% at 4, pretty good. Less than $20 a bag and the quality of the bag itself was superior. I use upwards of around 300# per year to cook so I'm generally looking for a good domestic, this guy and Royal oak won't break the bank and your food won't suffer terribly. Mind you, it's not CocoChar but if you use a lot you have to be willing to experiment

Mac, I remember it well also, the bank official I was dealing with looked at me as if I was walking into a trap when I requested to send that amount of money by wire transfer over seas. Boom Boom Red Flag All's well that ends well.

Those floor boards were a hazard, tell the wife you were lucky to expose them and had saved the family from a disaster waiting to happen. It's a great hobby and pastime that all enjoy the benefits of. Don't forget to keep it covered in that British weather you have or maybe you can use those old floor boards and incorporate them into this.

Hope the memories remain good and you recover untarnished. My condolences, also