Mosca

Thanks everyone for the input. It’s pretty much how I use my BGE right now. In fact, the last couple most recent dogs and burgers cooks I did on the BGE, and it definitely lights and gets to temperature faster than the Weber. I love both cookers, but it would be nice to replace them with one, and regain all that deck space. Current setup: The KK would go where the Weber is, under the umbrella. I think Autumn Gold In pebble finish would look really nice there. Then the BGE goes away, the fridge moves to where the cooler is... it all makes sense. I’m going to take @billg71’s advice, and have the Building Inspector check my deck to see if it will support the 550lbs, give or take, of a 21” with shelves etc. That, and if I can get the box up the steps!

Heyas, Pequod! 😁

Hello, all. (Heyas, Ceramic Chef!) I have admired KKs for as long as I’ve known about them. I’m now in a position where, if everything goes according to plan, I can get one. Right now, I use a LBGE and a Weber Performer; the BGE handles all the low and slow, the Weber does all the grilling. It’s a nice pair, each doing what each does best. The KK (I’m looking at a 21”, there’s just the two of us and no big groups) would have to replace BOTH units. So what I’m asking: Who fires up their KK for a single hot dog, or burger? Is that a thing? I’ll typically drop a dozen or so briquets in the corner of the Weber for that kind of cook. Easy in, easy out, no project. Just a simple grilling. Because 75% of the time, that’s what I’m doing outside. That, maybe a couple steaks, maybe a few chicken thighs. I’ll do a brisket once a year, a butt once or twice a year, ribs maybe half a dozen times a year. I got no illusions about needing a KK. I don’t need one. I want one. I can justify it if it replaces both the other cookers, and it will create more space on the deck, giving up two cookers and tables. I was looking at a 19” tabletop, but once you add in the stand, you’re within a couple hundred of the 21”. I figure in for a pound, etc.