tony b

Yeah, my 2 are spoiled little furbabies! I call them my "mooching pooches!" They sit next to me at the dinner table and expect nibbles.

Hope you didn't use all that bottle of syrup on the bacon?? - LOL!!!

I've grown partial to Boulevardiers - think Negroni, but with Rye whiskey instead of the gin.

No, Jon, but here is Avi actually singing with the group. (btw - HUGE Pentatonix fan, too!)

Sounds like you're on the right path, especially talking to Dennis as you get closer to the "pull the trigger" date.

Big fan of these guys, too. Try this one on, Jon!

Bravo to brave the cold temps to do an overnight cook! I'm not going anywhere near mine right now with our below zero temps and crazy cold windchill.

If it's just the 5 of you most of the time, the 23" is going to do you just fine (I own one and can easily cook for 6 adults on it). But, if you like to entertain and need to cook for a lot of folks, then consider the 32". As others have noted, the other direction is to go with 2 KKs of different sizes - say a 23" and a 19", so you could do different cooks at the same time - example ribs on the 23" and burgers/dogs on the 19" (or your large BGE, assuming you plan to keep it.) Bottomline - you can't go wrong in upgrading to the KK over the BGE, as you'll quickly learn after you start cooking on it. I've cooked on both and the KK is the clear winner in versatility and quality. Talk to Dennis. He's a pleasure to talk to and will help you figure out what's going to be best option for you - no sales pressure at all!! Keep us posted on what you decide.

Yeah, we're all hoarding our stashes of coco-char until Dennis finds a shipper.

I stopped using Fogo because the pieces were too large and it's a bitch to light, even with a Mapp torch. My fav is super hard to get after their main processing facility burned down (ironic!) - Wicked Good Charcoal's Weekend Warrior. Rockwood is good and is my "normal" charcoal now. Jealous Devil is pretty good stuff, too. It's made from South American hardwoods, so it's a different smell than oak or hickory woods. Blues Hog, yes - the BBQ sauce folks, have started selling their own brand of charcoal. I tried a bag. It's good, but nothing special. @Jlipp79 - if you didn't know about this resource, Naked Whiz's charcoal database is a good source for judging the different charcoals. http://www.nakedwhiz.com/lump.htm

Do you really expect to see much difference in shortening the SV time by 3 hours over a 2 days cook?

Another vote for "none" here, too!

Nice looking burger, Aussie - beets and all - LOL! btw - the windchill here this morning is -22F (-30C)!!! Enjoy your summer while you can!

@DennisLinkletter - you need your glasses checked, son! That thermometer is reading 240F. LOL But the basic point is the same - so well insulated that snow falling on it during a cook won't melt!

will file this away for future reference.

Inventive use of the CI pot, Tekobo. Sort of the reverse smoker pot idea!

Super looking cooks, all! @Aussie Ora - lamb and snags - perfect!!! Oh, and a few beers, too! LOL!!!

Great looking pooches - everyone! I've pondered a Frenchie as my next dog after my current 2 Cavs. They are just so adorable!

Morning, Noon, and Night!

Seriously cute pups!

Don't we all??? If I include all my small/medium ramekins that I use mostly for mis-en-place, I probably have at least that many of just those. Then I have all the larger dishes for actually cooking in, maybe another 6 (not counting the Pyrex). And, there's a whole shelf in the other cabinet with the smaller serving bowls/dishes, most of which were bought at various art shows. And wait, there's more (beginning to sound like an infomercial - ha, ha!) - the entire undercabinet storage area with the larger serving platters, trays, and bowls (a lot of Pier 1). No, you don't have a problem, Charles; I do!! LOL!

Of course there was lamb! Cheers, mate!