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Cooked some short ribs for dinner tonight. Turned out nice and tender with a great smoke ring. The short ribs have some nice marbling. The back ribs are for dinner the week. Plated with fries and carrots. Time to work on dessert. This dessert will be for this months challenge. Pics to follow if its worthy.

So there I was, minding my own business, happily cooking away on a few different kamado grills and checking out the various BBQ forums. Life is great!! Then when I least expect it.....................I find out that two (2) of my favorite BBQ masters, MacKenzie & Bosco, now own KK cookers. Why are two great cooks changing from their nice kamado's to KK's????? So, I do what any self respecting student of kamado cooking does..............I start checking to figure out what those two are up to! Big mistake on my part!!!!!!!!!!!!!!!!!!!! First I check out the web site, do some research, join the KK forum (and of course the very first post I see is MacKenzie's fantastic sourdough bread baked in her KK)! Oh man...................just when I thought I was happy and satisfied with my kamado set up(s). This addiction is just not fair sometimes. And to further pour salt on my newly opened wound.....................I drive right by Bosco's house every two weeks and occasionally stop to drink his beer. Soon he is going to have three..............count them 3, KK's that I will now get to see in person. I can already hear this little voice saying to me.......................Do not talk to Dennis........Do NOT talk to Dennis..................DO NOT TALK TO DENNIS!!!!!!!! I'm starting to daydream about possible KK scenarios....................MacKenzie has e-mailed me twice already with advice on which unit(s) I should get and Bosco's first two units are due in a couple weeks. Maybe a 16" KK TT and a 23" KK.................no, a 19" KK TT and a 32" KK......................and what accessories/tables do I want?????? And to think................I was so happy & content just a week ago! All this fun anxiety aside.................I do look forward to being a part of this forum and to seeing the KK's in person (while drinking Bosco's beer). Jon B. Syracuse, NY

Maybe, but then again, I would expect that any of the oils from the fat in brisket/ribs/pork butt/steak/chicken that spatter during the cooking process could impregnate the interior pores of the grill as well, and we don’t worry so much about that. I’ve always thought that the issue with lighter fluid, or whatever’s in self-lighting charcoal briquettes, imparting a nasty taste to future cooks wasn’t so much the lighter fluid impregnating the interior of the grill, but the fact that lighter fluid tastes nasty. If lighter fluid tasted like rendered pork fat, we’d be using it by the pint.