cruz-in

sold.....

Hi Team, I have a early Gen 23 OTB (2006) in really great shape. Grout, Tiles, etc. all in excellent shape. Has always been covered when not in use. After many, many. many an awesome meal off of "Black Magic", Life changes are forcing sale. $1.5K and Local pickup. Zip Code is 20619. Thanks, Dan

I'm interested....I will send you a PM..thanks I live just a little outside annapolis....

I have a Black on Black Supreme OTB And she is a beauty...named her "Black Magic"...you will absolutely love the grill and color....

Lots of Good idea's Hi All, Thanks for all the good thoughts...sounds like long term I need an upper/sear grill....near term (like this weekend) I am going to try and place my Weber kettle grill up on bricks to create a second tier and get two more up there...standing on end is also an option... I will keep you all posted and post some photos of however I end up doing it... Thanks Dan

Need to do lots of Butts (like Eight) for my son's Eagle Scout Court of Honor...any suggestions on how to do 4 at a time vice the two I usually do? Can you do this with the upper sear grill? Two on the normal grill and two on the upper grill? If so, Dennis How soon can I get an upper/sear grill? Thanks Dan

Here is what I used... http://www.dlink.com/products/?pid=346 I got it for free after rebate and it works like a charm. Allows you to setup encruption and all...

If You Are A Little Geeky You Will Love The Stoker! Well actually if you are not you probably will still love it. As and EE and Communications Architect, I just love it. Have it hooked up to my wireless network. In fact as I am typing I am monitoring two chickens as they cook! It is a way cool device. Got mine a while ago and just upgraded the software to Version 2.X. The upgrade was free and a big improvement in functionality.... Last winter I was running the KK from my laptop in front of the fireplace while it cooked away in below freezing temps...just tooo cool... Dan

Pict Really Does not Do Color justice Yeah I really like the color too. Had the family over for ribs last night. Next to the ribs, the KK color got the most compliments. The picture does not show the amount of white speckling on the tiles or the small white fringe that each black tile has....sorta looks a little like granite.

Good Afternoon All, Attached is a photo of my KK cooking away on 6 racks of Pork Ribs. This is the first cook on the deck. Since I got it in January, I have been cooking in the drive way. Waiting for good weather to pull off the move. The table next to it was made from the cradle of the gas grill the KK Replaced. Dan

Thanks All...I am going to try this tomorrow.. I will let you all know the results...

Good Morning All, I too enjoy baking bread and plan to do it im my new KK. As far as getting steam into it. I though I read somewhere that someone was (or had al least thought of) injecting water into the KK via the Polder port. Also I would greatly appreciate a link or pointer to NY Times info on the baking of bread in a dutch oven. Thanks Dan

Picts of the Que Hi All, First attempt to upload a pict...hope it works...the que is now in the cooler resting while the rest of dinner is prepared...For this cook I used Wicked Good Charcoal Weekend Warrior Blend. It seems to have worked real well. There was still quite a bit unburned when I finished after 26 hours...very nice sweet smell also..tasting some of the bark, it had a nice light smokey sweet flavor... I lurked on these boards for months learning from you all....prepping for the first cook....thanks to the knowledge I gleaned from you all it went rather well.....thanks a bunch. Jasen, I will get some picts of Black Magic up...although (as I said before) IMHO a pict does not do justice to the classy look of the black tile with white specs accented by charcoal grout (as I am sure they do not of the other colors) ...a KK in a Tux! Dan

Getting Ready to take them off Pork Butt #1 is at 202 and Pork Butt #2 is at 195 and into the cooler they go...... I suspect the amount of time this took has to do with my inexperience. I went for several hours at the start at 210. Then (as I mentioned) had some network issues and the temp drifted below 200 for a while. I then ran it at 225 for the rest of the cook...

It's 3:00 PM and the Stoker Says.... Hi All, Amazing, the KK has been running for 24 hours in outside temps that range from the mid 30's to the teens and a pretty steady wind. All on one load of lump and it shows no signs of slowing down. The Butts are almost done....here is what the stoker says: Current time: 14:59:17 Pork Butt #1 192.2 Pitt Temp #1 225 Pork Butt #2 185.9