5698k

I tend to close my top vent to the point that the fan has to run about 30% of the time or the fire goes out. This prevents temp runaways Robert

Well, in the southern tradition, cane syrup, or honey would be the preferred accompaniment, but pure maple will do. Butter is just a given. Real butter. Butter good. Robert

Yeah, but you're a way better cook than average. No biggie. Robert

http://spicysouthernkitchen.com/cat-head-biscuits/ Robert

Wilbur?!! You've never heard of cat head biscuits? Robert

Burnt ends are meat crack..😎😎😎 Robert

Dennis, I take it you coat the pieces with mustard, then rub, then cook? Robert

For those that don't already know, Dennis was in the wood business before the grill business! Robert

I just re read your first post, and my question is, are you considering a 23/19 combo, or a 32 alone, or a 32/something combo? If it's the 32 alone, I'd have to go with the 23/19 combo, which is what I have. The combo obviously gives more space, and versatility, but a 32/something combo, well, that's really cool!!! I LOVE the bronze by the way! Resistance IS futile, and NO ONE can resist the POWER of the Dark Side!!! I love that, two sci-fi references in one sentence!! Robert

Another question is how often do you grill large amounts? The extra real estate on the 32 is very nice for that. Otherwise, a 23 will accomplish just about every other task beautifully. Robert

Tick toc, tick toc. Robert

Call Dennis with questions, this is where superior customer service comes in. Robert

Makes me want to go to Costco...... Robert

Something tells me that Bosceaux is gonna try to test the durability of his kk's. We all know that result!!!! Robert

I've said before that maybe kg should remove the kk sub forum. You still get flamed for talking about kk's in that area. Robert

Can I get a "AMEN!'!!!! Robert

I have a 23, that pic really puts the size of a 32 in perspective! Love the bronze!! Robert

Decisions, decisions. Robert

I suppose it is. Its origins date back to early Louisiana, with heavy influx from various places, but it did start in the U.S., I think. Robert

Clearly, your priorities are messed up!!😂😂😂😂 Robert

http://duckcommander.com/recipes/duck-gumbo You can half this, and play with flavors. I like my roux really dark. The trick is you have your veggies cut and ready, so when the roux gets really dark, throw the veggies in to stop the roux from cooking. Enjoy! Robert

I'm with ckreef. Once you get the kk, you truly understand that we're not just fanboys trying to justify spending the dollars on a kk. They truly are cooking art, there's nothing like them. If you have one, you get it, if you don't, well.... Robert

Duck gumbo is definitely my favorite, I wish I had some ducks right now!! Robert

Great job, I'm all over the a S&P rub!! Burnt ends are simple, and they taste how you want them to taste, there's no real guideline. Hey, you're doing lo/slo just fine, so why wait? Robert

Winter? Ya mean the time of year that my AC's don't run all day? Robert