BURGER MEISTER

Another thing to consider is "accessories". What fits what brand. If you're real handy, you can build your own accessories to fit whatever you buy. If not real handy, you'll be second guessing yourself as to fitment of said accessories. Good luck with whatever you buy.

I've been carrying my wallet in my front pocket for about 30 years now. Not from back issues but purely for convenience and was tired of sitting on it all the time. Wife finally got me a new one about 6 years ago shaped like a front pocket but also RFID protected. Rogue.

When you're not cooking, do you leave the vents cracked after the fire dies? I don't cook as often as I would like to but I've so far never had issues with mold and I live in the PNW. Very wet winters.

I heard it was "Eve had her Apple and Adam had his Wang.

Welcome Matti, you will enjoy the mini I'm sure. I use my Jr way more than I use the big one. Italy, my wife's favorite place on earth.

If you take the netting off, you will have quite a spread of meat to deal with. I'd leave it on. Much like the turkey breasts we buy with netting on. Good luck.

I've never cooked on a gasser and have for 40+ years all I had was Weber kettles. They are good for about 10 years then start to burn out the bottom vents and things go to pot from there. KJ's if handled carefully, will outlast you and your children.

So John, any updates on this sealer?

We've used chuck for most everything nowadays. Anything that round steak used to be used for we use chuck now. Way more flavor and round steak has fallen out of favor. Turns out so tender when cooked right. Yours looks delicious.

I would venture a guess that with all the transitions going on and training that the place is a cluster#@$%.??

Don't know about Neapolitan pizza, cause I just cook pizza. I have the top vent open about half way after it reaches 500+ and shine my very good flashlight beam down the top and watch the cheese brown. Never have to open the dome until I have just the right color. Never have an occasion to cook 8-10 pizzas at a time. Don't know that many people I'm that fond of.

Definitely the KJ and a pellet grill are the best of both worlds. I've got a Daniel Boone GMG.

There's a boat load of people on here from the Great White North that should be able to give you the do's and don't's about cold adaptation. Good luck.

About the only advantage I can see is.............nah never mind, stick with my KJ"s

Every time you post a plated meal the way you do, I was thinking you were already a chef of some sorts. Quite the artist.