I have the K3, it was a huge expense for me at the time and there are still only two of us, so for most cooks it is just fine. If you see my previous attatchment, I rigged an upper grill and I'm smoking a pork butt over half a brisket and have smoked a 14# turkey on it as well. I have a weber charcoal grill as well that I fire up when I have folks over and need more grill space for burgers and dogs. The K7 is probabaly the most popular and many folks get a K3 and a K7- the K3 can be fired up for burgers or a quick steak and the K7 for all day/night cooking. It takes a bit more work to keep the K3 at a steady 225F but has been pretty easy for me after an initial learning curve. A lot of folks seem excited about a K9, but I think that would be better suited to a restaurant- big, heavy and would take awhile to get up to temp. I've been on a rib kick lately, I learned to love BBQ in the hill country around Austin, TX- so beef ribs are something I'm still trying to perfect- haven't got there yet!
This is a tangent, but I used to love riding my motorcycle into a small town down there and walk into a bbq joint, a guy standing there tending the fire and you would just order from him. Not much better than a 1/2lb of "lean" and a sausage if they had any.
This is a tangent, but I used to love riding my motorcycle into a small town down there and walk into a bbq joint, a guy standing there tending the fire and you would just order from him. Not much better than a 1/2lb of "lean" and a sausage if they had any.
