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So even though it was a “workday” I didn't go to work because my son had to have an absessed tooth pulled. I still made dinner in a pretty quick way but have myself a little extra play time to get used to “grilling” in my new grill. Or was surprisingly easy to get it to 350 and it stayed between 350-400 during the duration of the cook. Simple pollo asado and corn on the cob. The chicken was for tacos.I went outside to check the temp and was met with this.. finishing up.... the chicken just looked so good. And Finally， wrapped in a tortilla with my famous chipotle sauce (just kidding it's super easy but my husband goes nuts for it) cheese， tomato， lettuce， chicken， and just a hint of vinegar bbq sauce. It may have just been in my head but it seemed moister to me. Oh and I made a garlic lemon cumin butter for the corn. Delicious and easy dinner!

I agree about geometry as well, but as a rule of thumb I think this would work. I also believe it would be more accurate if you did a separate formula for each cut of meat. I know that baby backs take 5 hours at 250 but 6 hours at 225. I have done both many times. I think it would be possible to develop a nomogram for different cuts by gathering data collectively.

As luck would have it, our first (off-brand) ceramic cooker arrived a dozen years ago, just as our indoor oven went on the fritz. Using extruded coconut charcoal, there was hardly a hint of smoke in this strawberry rhubarb pie. My true childhood favorite is sour cherry pie (we had a tree), but strawberry rhubarb is a close second.

@ckreef, @skreef - Friends, what an absolutely beautiful place to relax. THat's just a marvelous place to kick back, pop a top, and smell some smoke. Kudos on your creation!

Started the morning smoking 5 pounds of pork belly that I had curing. Ready for the grill. Smoked. Looks good to me, now I just need to cool, slice and package it, tomorrow.:) Let' try a trick a good friend of mine suggested, a touch of Sambuca on pineapple, not enough so that you can identify the Sambuca. Since the KK was still hot after the bacon, let's try some grilled pineapple with a wash of Sambuca.:) Both are delicious but I think I liked the warm grilled the best. Time for dinner, cooked up some mushrooms, noodles. Hot Thai pepper and added some of that pulled beef. As an after thought I wish I had sprinkled it with cheese, no matter it was fast and very tasty. It has been busy, while the KK was working I also finished planting my garden, just in time for a frost warning for tonight, but I have it covered.:) A woodpecker who frequents the suet feeder is feeding. Red maple tree at sunset.

Just a quick update... We had the family reunion last weekend, and the ribs were gone in one setting... 6 racks! Miss Jean raised some hungry boys! Also note that we've set a date for the change to "Mrs. Geo". July 16th. In the park across the street. I suppose that it would be nice if I fixed something for our guests on the KK. Anyone have ideas of what I could make ahead of time, and warm-up for after the ceremony?

CC, it's so simple I can remember it.

Thanks, Geo. This is my Mum's recipe and the same one that I use. The filling: 4C rhubarb 1.5C white sugar 3T flour 1 egg Pinch of salt Mix all ingredients together and pour into a pastry shell. Cover with lattice and bake at 450F for 40 mins or until cooked, nicely browned. * I used a lower temp so mine took almost 60 mins. to cook.

(5*250-6*225)/(5-6) = 100 F, and 5*(250-100) = 6*(225-100) = 750 degree hours either way. 100 F is a lower base temp than I would have expected, but plausible for this rule. This supports your point that it depends on the cut. Using instead a base of 125 F, 5*(250-125) = 6.25*(225-125), suggesting that 5 hours at 250 = 6.25 hours at 225. So any reasonable base gives reasonable predictions.

Dennis, I'm with you!! It's just how many times do we read someone having difficulty, see pics of a dis mantled crate, or have someone ask how to get it off the pallet. I'm just thinking out loud here. I guess it's the oil in the car engine thing. Rob

Wait — I thought I was a BBQ genius, because everyone kept telling me that even though I was getting excellent results from my low and slow cooks without having had any low and slow BBQ experience, the grill had nothing to do with it. Now I am sad. (Not really!)

The break in instructions and owner's manual is automatically sent out when the grill's ship.. I'm sure many don't read them carefully because so many people called and said their grills leak and it's always they were not latching it tight.. We're now putting a label on the latch that informs owners that there are two positions in the latch. LOL

I'm guessing and hoping that the 4 show marathon that I was told about did not play in many markets if any. Not the traffic I would expect from having him actually cook on one on the show..

awesome and congrats. I can't wait until your post that says, why does everything seem to taste better? You will say I haven't changed the way that I cook, yet everything is juicier and has better flavour. When you post that here we will all say that is the difference, better airflow is the key in this design keeping more moisture and allowing for a cleaner burn. Less creosote and more wood profile. You post this on another forum, and everyone will tell you that it is not the grill its the cook evolving and that money doesn't make things taste better. I was a critic... until I got my KK. Now I know the KK difference! Welcome to the family

Sure is looking good.

You need to send that snake packing.

I'm in on this deal!

If cc brings the high end liquor I'll put the meat/seafood on the KK any night. - LOL Sent from my XT1585 using Tapatalk

Yes it is done and very nicely if I may say so, well worth the effort.

I couldn't wait to try the espresso with Kahlua and the Jameson Irish Whiskey. Kahlua and Whiskey but there is no room for the espresso - Just Kidding, where there is a will there is a way. Smooth, tasty and lots of body.

@Shuley - Charles hits the nail on the head in his post. That's the way I transfer posts from the Guru to here. No big deal. Copy and paste is about as complicated as I want to get these days. Your initial cooks are absolutely wonderful. And as you get to know your KK over time, things will get easier and you'll be able to walk away and do a whole host of other things rather than mind your cooker. I don't think I've ever seen so many ambitious cooks on a new KK, not even from @ckreef! Congrats and kudos to you!

Congratulations on the new grill! You’re going to love it. Since you’ve used gas grills, having a KK is going to be a revelation. I’ve often said that using a KK grill is like having a charcoal grill that’s nearly as convenient as a gas grill. I’ve had that burn-through thing happen, where the fire seems to leave a part of the charcoal basket alone, but that rarely happens. I haven’t identified any specific factor, but having chunks of lump that are too big seems to contribute to this. For building a low and slow fire, I try to distribute the bigger chunks across the basket, instead of having them all in one area.