5698k

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

Five days or less once shipped. Robert

I'd be disappointed if you didn't post this!!! Robert

There are no real issues with kks, other than trying to figure out what accessories to get. Seriously. Robert

Come on in, the water is fine. Your wife made you buy one huh, have you thought of reporting her? What color? Pics please!! Robert

I've said this before, other grills are like your old, dependable pick up truck. They work fine, and there's no reason to change. Why in the world would I want to mess with something that does such a good job? Then you see a kk. Then you see the color tile combo that takes your breath away. Then the price, "what? I'm not paying that for a grill!" You walk away. Then you get back on the site, to look at "the one". Then it starts to call. The variable here is will power, if you're weak like me, you called Dennis right away. Then it's over, the grill is ordered. "What have I done", quickly turns into, "when is it getting here?" It arrives, and you can't believe what you're seeing, "this thing is massive!". You take the crate off, "WOW!". As you unpack, it's better than any Christmas in memory! Things just keep coming! You open the lid for the first time, expecting the weight you're used to, but no! It opens itself!! Then, "man, these grates are heavy!". You get it in place, fire it up, and the temp gauge starts to move. You adjust the vents, the temp response is almost immediate! You do the burn in, here, everybody's experience is different. My first, I had a tile lift, and the liquid bubble out, I just let it go, then closed the vents, pushed the tile back as it cooled, now I can't find the spot where it happened. Finally, after your first few cooks, you look at that old truck, and say, sorry, you gotta go! Robert

Pics man, pics!!! Robert

The 19" is bigger than the majority of kamados available, ya gotta keep that in perspective! Robert

I cook 15-17lb briskets with no problems on my 23". Robert

Dammit! Robert

When tempted, yield at once and save yourself the struggle!! Robert

Congrats!!!!!! Robert

The question is, did you order?? Robert

Do it!! Do it!! Do it!! Robert

I just like the sound of Saphira better! Robert

Beautiful layout MacKenzie! It's clear your artistic flair influences all of your surroundings! Robert

For every moment no pics are posted, the grill shrinks. Robert

Adding food especially will affect dome temp, the more you put on, the longer to come back up, and it will come back up. Let your grill stablize at your cook temp as long as you care to, if you're more pressed for time, just put your stuff on, it'll get there. Poochie's exactly right about chasing temps, that'll be way more of a problem. Robert

That's exactly right Dennis, I'm with you on bark, so I never foiled. The last brisket I did was a prime, wrapped in butcher paper, and it was every bit as good as an unwrapped srf wagyu brisket I did recently. There was still as stall, and it was very moist, and the bark lost no integrity at all!! Plus the burnt ends!! The point still had a lot of fat left, so they can be cooked as much as you care to, talk about bark!!I'm somewhat anxious to try a choice, but for now, the primes at Costco are reasonable! Robert

The real estate on that 32 is incredible!! Oh! The cook looks great too!!😇😇 Robert

Uuhhh, wow!! Robert