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Well, as somebody said, ask your kids, they'll be cooking on it eventually! Sent from my iPad using Tapatalk

Hello All, Have been lurking on the site for some time reading everyone's posts on the KK and cooking on it. So decided to join the community when I took delivery of the 23" KK post Thanksgiving. Have to say I was amazed by the sheer size of it (seeing it in person) and the manner in which it was packed for shipment. As it had been raining quite a bit in N.Cal it took me awhile to unpack and move to the deck. Even with help and removal of the lid for transport, it was still heavy. I surely was/am glad that it has wheels which makes it easy to move around the deck as needed. Looking forward to trying many of the recipes and techniques mentioned in the forum. -Stephen Sent from my iPhone using Tapatalk

You're not the first person to suggest that!

Yes, celery powder or celery juice is used to cure bacon that's labeled "uncured" or "nitrate free." It's seriously misleading marketing. Another bogus health claim (pink salt/sodium nitrate) causes cancer. No, it prevents botulism. To get to the levels of nitrate that those rats were subjected to in the cancer study, you'd have to eat pounds of the stuff, not teaspoons! Similar to all that frackus about MSG!

Those ribs look delicious!! For the smoke ring 5698k is bang on, its a chemical reaction. Put your meat on cold and start smoking at a lower temp at first. The longer the surface of the meat stays below 140 or so degrees more of a smoke ring will form. I haven't tried it yet myself yet, add some celery salt to your rub. Celery salt has lots of nitrates I was told.

To quote Slim Pickens from Blazing Saddles, "You use your tongue prettier than a $20 whore!"

ckreef - that's because the KK is a work of art and like a beautiful fighter jet, it looks gorgeous just sitting. The lines, the tile work, the craftsmanship ... everything combines with a synergistic effect to exceed the esthetics of any individual piece. It's the whole experience that most people never understand because to merely look at a KK is only the beginning of the experience! The feel, the deep thought that lays behind every aspect of the KK, the delicate heft, and more all combine to produce an experience unsurpassed in world of kamados and all backyard cookers. Damn! That's some great marketing copy! Crap, I still amaze myself! LOL!! I used to teach this stuff when I was in academe and I guess I still have it! LOL!! Dennis, feel free to use without any attribution!

Funny you mention that @5698k thats what I did and we all unanimously like bronze metallic so its settled bronze metallic it is.

Just saw this post. With the diamond pattern that is some serious bling for a grill. Very nice.

The cover is by Johnny Boy. I specifically chose it to contrast with the KK. I considered going with the blue tiles for the KK, but it was too close to the Toronto Maple Leafs blue and that just wouldn't do.

I'm betting on the latter!

No longer waiting, it's here! It's here. It's here. It's here Unfortunately Mother Nature played a cruel trick on me and delivered 5" of snow on the day my KK was to be delivered which has now turned to ice making the stairs to it's final location almost too slippery to walk on let alone carry my precious KK up. Hopefully by the weekend it will have melted and I can fire it up. Fresh off the boat & train & truck. My new pride and joy. Under one of Johnnyboy's covers. Not only are the steps icy but there are icicles everywhere.