5698k

One start is to let her pick the color. Sent from my iPad using Tapatalk

Sign me up!! Sent from my iPad using Tapatalk

I have a 23 and love it. I do sometimes wish I had more grill space, and the 32 would accommodate that. My suggestion would be that if you could use the grilling real estate, go with the 32. Sent from my iPad using Tapatalk

I just use a piece of foil on the lower grate if I'm just cooking on the upper. If I'm using both grates, I use the stone. Sent from my iPhone using Tapatalk

I don't see why potatos won't work.... Sent from my iPad using Tapatalk

You've gotten excellent advice from Halfsmoke. The only thing I'll add is to always keep it simple, don't overthink things, at least until you've mastered things. Congrats, you've picked a helluva first grill! Sent from my iPhone using Tapatalk

Gotta love matching KK's!! Congrats!! Sent from my iPhone using Tapatalk

Gotta love matching KK's!! Congrats!! Sent from my iPhone using Tapatalk

Have you said what color you're getting? Sent from my iPad using Tapatalk

Yeah, that's the deal, I've seen folks dismantle the crate not knowing it'll just lift off. Sounds like you're ready!! Sent from my iPhone using Tapatalk

That works beautifully. I've moved mine by myself that way. Have you gotten the skinny on the crate? Sent from my iPad using Tapatalk

It's just that Richard is a four letter word around here![emoji37][emoji37] I promise I won't tell Dennis. You're gonna love your KK, it's light years ahead of anything else out there! Pics are required when delivery happens. Sent from my iPad using Tapatalk

Richard? Sent from my iPad using Tapatalk

Please don't use the plates as cutting boards!![emoji37][emoji37][emoji37] talk about ruining your knives!! Sent from my iPad using Tapatalk

What Tony said.... Sent from my iPad using Tapatalk

Looks PDG to me!! Sent from my iPad using Tapatalk

Looks PDG to me!! Sent from my iPad using Tapatalk

Looks PDG to me!! Sent from my iPad using Tapatalk

You can raise the temp, I usually do. Removing the deflector isn't necessary, but I would. Once you have burnt ends, you'll forget about slices. Personally, I would put the drip pan on the lower grate, but it's not necessary. If you have room to put a wood log under a layer of coal, that's fine, it might actually work well! Sent from my iPhone using Tapatalk

You're going to be surprised at how little coal you use. That said, you'll also notice the fire burning a particular direction. If you spread your wood chunks around, you'll likely not burn them. I regularly just use the lower grate covered with foil as a deflector, so absolutely your drip pan will work. If you start off at 225°, you can always crank the temp to finish if it's running too slow, particularly if you're wrapped, I would have no problem going to 325° if necessary. Are burnt ends worth it? Let me think..YES!!!! Once the flat probes tender and you pull the brisket to rest, separate the point from the flat, wrap the flat and let it rest. Trim as much external fat from the point as you can, and cut into roughly 1" cubes. Season with whatever rub you used, and coat with just enough Bbq sauce of your choice to give a light coating. Put the pieces in a foil pan, or I like to use an iron skillet, put back on the grill. Sauté the pieces for as long as you care to, I like the sauce to carmelize a bit. You now have meat crack. Sent from my iPhone using Tapatalk

Sounds like you have a good plan, I especially like butcher paper over foil. Don't be afraid to probe the flat as early as 190° internal, but typically 205° is good. Your timing is good, but don't be surprised if you're finished by 8:00 am. Just cut your chunks into smaller pieces, no need to remove the bark. I wouldn't spread them around, I would just pile them on top of your fire one lit and stable. Sent from my iPad using Tapatalk

I'd settle for one grill, two different cooks. Rob

I wish a comparison could be made between this and a pot! Rob

I'll fight you for the burnt cheese!! Rob

Outstanding!! Step right in!! Rob