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I would have to go with the 23". It's capable of more than you describe, and more, yet is easy enough to handle for small cooks. The 32", would seem to be almost overkill for the average person, but those that have them, love them. The 21" has the hi cap design, which allows for filling the lid with pork butts and the like, but you give up width on the main grate, which would be an issue for me, as I like to cook briskets, and ribs, which need the width. I have a 19" also, and if you told me it was the only grill I could have, I'd be ok with that. After having both though, given a choice, definitely the 23". Robert

Well 5750A is already shown as sold! You should be grilling in no time. I really believe you're going to be very pleased with your new grill. Even though your experience with the k7 was a good one, the kk is light years ahead in quality. Again, pics! Robert

Congrats!! You're gonna love your cooker! Please post pics of your cooker, and cooks, and welcome to the forum! Robert

You bought a 1000' roll of paper, and you're asking this question? Go with da paper. What type of brisket by the way? Robert

That should work. The boosters are fairly reasonable, and the cyberq, or whichever wi fi device you choose, will keep you from having to walk to the grill just to check temps. Robert

Poochie, where in your house, relative to your shop is your router? I guess I'm asking if you could possibly put a wi fi booster in you house closer to your shop. Putting a booster in your shop won't help because a booster is only as good as the signal it recieves. Robert

I have the cyberq, I love it. I've heard good things about the stoker, but I've never seen one. There's a newer one out there, called a flame boss. All of these are wi fi capable, there are others that are not, but are very good controllers. Robert

Once you get the shipping notice, that's when the days drag!!! Robert

Paswesley, I have the same burner top, I believe. If it's a dual burner, 60,000 btu unit, that's it. I love it!! Robert

You had me at honey and peanut butter!! Robert

Whatcha waitn for tony?? Robert

I understand, but don't be putting anything sub par next to that beautiful bronze baby!! Robert

Have you looked at the cabinets Dennis makes? Robert

It takes a day or two to actually get rolling once the transaction is done. As already said, Dennis is for some reason a stickler about being paid, so if I had to guess, Friday ish of next week, don't hold me to that. Robert

For both of mine, once they were actually on the road from CA, they took about five days, give or take. You could be grilling sooner than you think! Robert

You won't have any problem with that, if the crate ramp doesn't work, the plywood will. I think the ramp will be perfect, I think that's very close to the height of the shipping pallet. Robert

It'll roll fine on 1/2". I did mine on 3/8". They actually roll fairly easily, given their weight. Do you have any elevation issues? Or are you lucky enough to be flat? Robert

Yeah, Dennis if funny that way, he actually wants to get paid for the things he makes. Who could imagine such a thing? Robert

I am on tapatalk, this is the first I've heard of the emoticon thing. Dammit! Robert

The rub wasn't bad at all, just underwhelming, especially compared to the S&P. I won't be buying anymore though, especially at that price. Robert

The link doesn't seem to be working, just search umai, and that will navigate you to the bags. Robert

Wilbur, you could always trim the cartilage ends off, and send them to me, I'll always do what I can to help the children. Robert

Did I mention these were hot and fast? Not reverse seared!😎😎😎 Robert

Bryan, are you wanting to dry age? If so, the bad news is, you need a vacuum sealer, if you don't already have one. Now, get the umai bags from http://www.drybagsteak.com/shop-drybag-steak-in-house.php. Get a ribeye from your best supplier, I got mine from Costco, seal and age per the instructions with the bags. Cook, and enjoy! The idea is to save a buck buying choice, age it, now it's as good as/better than prime. Robert

Ok, steaks cooked and consumed, the verdict is in. Two seasoned with Jeff Ruby's, the rest with S&P. 3 1/2 minutes per side, 700° dome. Cooked and resting, Sliced. The flavor was incredible, very beefy, as tender as prime. To a person, including me, preferred the s&p, the Jeff Ruby, was ok, at best. Next, I'm gonna try a prime dry aged!! Robert