5698k

Now, the fun really begins. Congratulations [emoji322][emoji898][emoji323]! Sent from my iPad using Tapatalk

Yep! Sent from my iPhone using Tapatalk

Notice I said nasty for NOLA! Raining, wind blowing, and 40’s and 50’s. Sent from my iPad using Tapatalk

Yes! I got it before Christmas. It’s been nasty weather for nola, plus I’ve been traveling a bit, so I haven’t put it up yet. Sent from my iPad using Tapatalk

Merry Christmas [emoji319][emoji320] everyone! Sent from my iPad using Tapatalk

Merry Christmas everyone! Sent from my iPad using Tapatalk

That’s probably a good plan. Typically for grilling, you want as much real estate as possible, so the bigger grill is obviously the best choice. Sent from my iPad using Tapatalk

There’s something that happens to everything and everyone once they enter “the big easy zone!” Sent from my iPad using Tapatalk

I have to offer my thoughts on the 3-2-1 thing. I honestly don’t know how this got so popular. It’s a boat load of work, plus the timing is very specific. Particularly with a kk, there’s no worry about moisture in your cooks, so foiling is absolutely not necessary. I’m a huge advocate of simply letting the kk be the star of the show, which will make you the star of the show. Sent from my iPad using Tapatalk

I would love to offer encouragement, but if you listen to Mac, I can’t improve on that. I will endorse the...always fill your charcoal basket advice, there’s no better single thing to be said at this point. Sent from my iPad using Tapatalk

Pics, lots of pics!! Sent from my iPad using Tapatalk

Thank you! Sent from my iPad using Tapatalk

I’m a big fan of btb. It’s dam near better than the real thing. Sent from my iPhone using Tapatalk

Pm sent. Thanks so much! Sent from my iPad using Tapatalk

Ok, now I’m having sign envy... Sent from my iPad using Tapatalk

Dennis? Sent from my iPad using Tapatalk

On thing I do that’s not mentioned in the recipe, I fry the sausage slices until they’re pretty thoroughly cooked, I guess it’s a texture thing, plus it makes the red beans a little less greasy. Sent from my iPad using Tapatalk

[emoji38][emoji38][emoji38] Mac, after seeing your cooks, I bet your chili with beans is outstanding. That said, have ya ever cooked red beans and rice? http://www.gumbopages.com/food/red-beans.html Sent from my iPad using Tapatalk

Beans in chili....I won’t say it. Sent from my iPad using Tapatalk

I remember you talking about warping, I haven’t used this one yet. It’s about the same weight as the regular grate. Sent from my iPad using Tapatalk

I can’t take credit, it’s a window sticker sold by a local outdoor magazine. Sent from my iPad using Tapatalk

This one is stainless, but he works with carbide steel as well. Rak found this guy, and has a grate for his 23” as well. Sent from my iPad using Tapatalk

I got this at the burn shop. Look him up on Facebook, really nice guy to deal with, and can cut just about any design. Sent from my iPad using Tapatalk

Just an FYI, you don’t HAVE to vent before your first cook. The venting is all outside and has nothing to do with the inside. Sent from my iPhone using Tapatalk

That’s cheating... Sent from my iPad using Tapatalk