Jump to content
Wingman505

Hello from the 505

Recommended Posts

Posted

Welcome Christine. Confession - we're kinda to blame here on the Forum for suggesting that hubby keep the KJ as a 2nd Kamado for cooking - at least until you get your 2nd KK! 😄

  • Like 2
Posted

Welcome @Christinelynn and @Wingman505.  Glad that you are on the right side of the pebble v tile debate even though you didn't join me in the cobalt blue pool.  Olive and gold is an acceptable alternative.  I look forward to seeing your KK and your cooks.  

  • Like 3
Posted
On 4/25/2020 at 1:27 PM, Christinelynn said:

hmmm... Interesting. That's not exactly how I remember that conversation going! 🤷‍♀️ Weird...

Best first post ever!

  • Like 3
  • Haha 2
Posted

Wingman where in New Mexico do you live ? I'm in Corrales and own a KK23" Ultimate

as well as a KJ Junior. Sold my Classic II . You will not believe the difference in both build

quality and cooking ability with you Big Bad . Congrats . 

  • Like 1
Posted

Since August of last year , have loved it ever since. Use it on average 2 or 3 time a week.

You'll have no problem with temps , since you used BGE and KJ . You'll notice how temperature 

locks in place once the KK is stabilized. Look forward to meeting you when all the Covid stuff

is over. Love to do the charcoal at some point.

  • Like 1

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now


×
×
  • Create New...