Jump to content
Stewart

Hello From Lynnwood, WA

Recommended Posts

Hello everyone,

I figured since I'm going to have a ton of questions....makes sense to introduce myself.  I've been lurking for a couple of years and have finally worn down the Mrs.'s spending-force-field on a 32 BB.  Research is a big part of what I do and I've recently completed my KK research-walk-about; where I look at all the various options other than the KK (at a similar price-point or less): all-SS pellet smokers, offset stick burners (including reverse and standard flow), kettles...you name it.  

I currently have a 15 year-old Traeger that is slowly rusting and returning back to the Earth.  Before that, I had a Weber-esque classic charcoal BBQ - I got pretty good at turning out nice steaks and burgers, though nothing else.  I miss that charcoal taste...  On the Traeger, I've cooked nearly everything there is to smoke low-and-slow: bacon, brisket, pork butt, salmon...  I like the set-and-forget nature of the pellet smoker...though I'm less interested these days in electrical components that could wear down due to weather and time.  Looking at some of the all-SS pellet smokers, there were still folk on BBQ forums pulling their hair-out with controller issues.  Something that rings true with my current rig.  Then...the stick burners.  There are models that offer BBQ trays as an extra or an attached-but-seperate BBQ pit "hybrid".  Again, if you look around the interwebs, you'll see folk really happy with these - and if you look closely...you'll see spots of rust.  No thank you. 

If I'm investing that much in a cooking tool, I came up with the following criteria:

1) I want to be able to use it often and I want to use it often (how quick does it start up, how easy is it to maintain, etc)...plus there's a happiness/pride factor...

2) it's gotta be convenient (set and forget)...with two young kiddos and two pups, I have enough babysitting on my hands... 

3) produce outstanding food that is better than an oven or the stove; for small groups or the whole extended family (about 18 of us)

4) last the next 20+ years and be reliable (buying things that truly last is rather appealing: the last-tool-first philosophy) 

5) do what the current smoker does and more

At the end of my walk-about...only the KK ticks all the above.  So, we have a few ducks to get lined up before pulling the lever...namely, we're having our deck fully replaced and extended.  As part of that project, I'm highlighting an area that needs a bit more substantial substructure: where the KK will be at home.  (yes, I do my homework.  😁)

We're early in the build process - who woulda-thunkit that good contractors are insanely busy...  I'll be sure to post updates when they happen!

Stew

  • Like 7
Link to comment
Share on other sites

2 out of 3 on #1,  it takes a while to get to temp however, once there it's smooth sailing, that should make you happy. #2  is pretty much a given, holds temp and you can do a few errands around town.  #3 foods great, as long as you don't kill it. #4  Tools last as long as you care for them. I have a Grill Dome that's lasted me 25+ years, and it's not the same quality as a KK. #5 Cooks on 3 levels. Roto. Split basket, Split zone. Cold smoke. SS grates, it fits the bill and more.  I think you'll like it

 

 

 

 

 

 

  • Like 3
Link to comment
Share on other sites

Nice homework. Sounds like you know what you want and why! 

A piece of advice on the deck rebuild - see if you can score some ironwood decking for the area around where the KK will go. One of the rare woods that will scorch but not burn/flame up. (trivia - it's also one of the rare woods that doesn't float in water.) I've had a live coal drop on mine and you just sand it off and no one's the wiser. Sounds like you've got the structural aspects all scoped out. 

Ask away - that's what this Forum is mostly about - that, and food porn! 

  • Like 1
Link to comment
Share on other sites

Hi Stewart,

Looks like you've got a lot of experience with smoking/ long and slow under your belt, and you're clearly vey thorough with your homework.

I was just sucked in from the word go- hopeless really but the same outcome.

Have you ordered yours yet ?

I've just ordered mine so we could be in the same boat, so to speak.

Best

 

RD

  • Like 1
Link to comment
Share on other sites

Welcome Stewart. I too am new to this forum and I thought I did a lot of research but it looks like you put me to shame. My research was to try and find anything negative about the grill, the company or Dennis. I looked for 3 days and may hours. Couldn’t find anything but rave reviews. I pulled the trigger on a 32 now I’m just waiting for delivery. We’re contemplating replacing and expanding our concrete patio. Most patios are 4 inches thick but I’m going 5 inches just because of the weight of the grill. I know this is overkill but so is a KK. I like things to last forever. I’m hoping to hear that my grill will be here in about 2 weeks. The wait after you order is the worst part of this process. 

  • Like 3
Link to comment
Share on other sites

5 hours ago, tony b said:

Nice homework. Sounds like you know what you want and why! 

A piece of advice on the deck rebuild - see if you can score some ironwood decking for the area around where the KK will go. One of the rare woods that will scorch but not burn/flame up. (trivia - it's also one of the rare woods that doesn't float in water.) I've had a live coal drop on mine and you just sand it off and no one's the wiser. Sounds like you've got the structural aspects all scoped out. 

Ask away - that's what this Forum is mostly about - that, and food porn! 

Interestingly enough, Ipe is the decking we're going with.  I built a deck at our previous house with it and it's beautiful when well maintained.  I really like the contrast of the dark reddish brown wood with the stainless steel fasteners.  It's interesting...the pricing on the stuff...when I did my research over 10 years ago, cedar was the cheapest, with Trex (or similar composite) being the most expensive...Ipe fell in-between.  The difference between now and then is the composite stuff has dropped a bit in price...though the scratch resistant composite is still expensive.

We haven't ordered yet...I kinda want to break ground on the deck before getting too far ahead of ourselves...

  • Like 2
Link to comment
Share on other sites

@Stewart welcome! I loved reading your history and criteria. I took a similar decision making process and ended up with a 32 KK that I love. I use mine probably 3x/week at least and I usually cook enough for leftovers the next day

i was looking at a grill, a wood fired pizza oven and a stick burner and it’s too much space and costs more than a 32 KK.  I love my rotisserie and pizza stone so I would definitely pick those up when you do order. I also installed an Ipe deck so I can already see why you appreciate good materials that last well maintained 

  • Like 2
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...