Sesquipedalian

Glad you were not offended, I certainly don!t mind ribbin. Yes I have a different ceramic cooker and it does come out moist on that. I would like a second cooker but I find myself trying to compromise to determine which one I would choose. KK excluded from that group. While the food will come out good on all of them there could be some frustrations in certain areas with any of the choices. You know, the flaws that were addressed in the design of the KK by Dennis. I realize buying a KK would solve the problem unfortunately it presents a couple others. Convincing the other half to spend that much on a cooker. Not that I absolutely have to get her permission but she doesn!t like expensive things. No, that is not a typo. Especially since I have had very little time for using the one I have. Trying to decide between the 2 sizes.

I know it is a little different than regular ceramics. Don!t have time to read all the posts so I asked on the forum. Are people on this forum offended by basic questions? If so delete it.

No

Does food cooked on the KK come out moist?

yes, they were a daily special so they are higher now. also carbon stainless steel which I think will stain if left wet. I ordered a set, as Sanny said he does usually put his name on good stuff.

Actually my original interest was a textured but it is my understanding they are on hold because of cracks in the textured surface.

Anybody in colder climates have the tiled KK? How does it hold up and does it require maintenance often?

I was wondering how it works. I thought I saw quite some time ago a piece that sat inside but did not leave even space all around and that it actually sat up against the flat side of the cooker and left space around the other areas. Is this the way it is. I thought you would want equal space all around for even cooking. What do you do for a barrier for indirect cooking? Do you leave even space all around and how are the results? Thanks

To anyone in Massachusetts and I guess there are a couple stores in Connecticut Aubuchon Hardware is advertising 10lb bags of Royal Oak for $4.77 with card. That is good through June 4th.

Billy Bar works great on the grate

I have some questions I would like to ask KK classic owners.

How do you enter a picture on the forum? Do you have to use image shack? I have a photo in photobucket and when I put the arrow over url under the subject line it shows options for entering the url but they don!t work.,

I have only done spareribs and I cook them indirect on the main grill at about 230 for about 6 hours no foil. Last time I flipped them every half hour and brushed on apple juice during that time.

I bought a couple of chickens I was originally intending on cooking beer can style but I think I might just throw them on and do them the same way as baking with fire did the cornish hens. I also bought a 7 1/2 pound Smithfield Smoked Pork shoulder picnic which I have been trying to decide how I want to cook. I recently saw a post that said Bobby Flay cooked it a 350 for about 4 hours and pulled it with a fork when done. I did a search and found a lower temp and slower approach that claims they come out awesome every time and that is saying it would be at least 10 hours so If I can make enough time I would like to try the slower approach. I also want to try a baked bean recipe from Dinosaur Bar-B-Que that is made with adding stuff to Bush baked beans

I would never have known it was a word either except for the fact that they used to send around a word of the day at work I guess to increase peoples vocabulary and that was one of them. I never paid much attention to those but I looked that one up and it stuck with me and I decided to use it.