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@Smoking_Big_Al I deleted your post, I'm sorry but this is not the tone I want here on this forum. Everybody has their reasons for what they do.. they are actually none of our business. Different strokes for different folks, as I always say KK's aren't for everybody. They are a significant investment and those monies are often better spent elsewhere. Justin I wish you all the best, I hope you will continue to be a contributing member where we don't care what you cook on.. Webbers and KJ's welcomed here!

Hello all, first cook on our new rotisserie. A few challenges here. First the motor, clockwise and reswerwing the drive shaft and the basket. Used locktight between motor and basket and that did not help. Onto new fixes, thank you Tony, we reversed motor polarity and were able to get the rotisserie motor to work properly. Here are pics of our new chickie. She is a good sized girl, 5.75 lb., trying to get closer to a small sized turkey. Pronounced delicious! The

My company did not wait around. They moved fast. So thankful I work for a company who put my well being top priority. Very pleased.

Last minute change of dinner plans had me speeding out to the butchers and falling in love with this M2 marbled aussie tomahawk (ok: so the bone was a bit short for it to be a real tomahawk...) it was a beast at 1.3kgs... Busy evening so no time to faff with a reverse sear so got home and bagged it with steak rub and chucked in the water bath at 55C for a couple of hours. Out of the bath and rerubbed before going on the lower grate above some left over coco char from my last cook. Using the basket splitter in R2D(3)2 Happy simple dinner [emoji1] Sent from my SM-G935F using Tapatalk

Thank you, Dennis. I really appreciate it. I'll definitely stick around. After assurances like that, how could I not? lol Happy Thanksgiving everybody. If anybody wants to go Black Friday shopping in my back yard, please let me know.

Fired up Murphy with some Fogo and flipped the upper grate for some direct heat. Skirt from Double R Ranch...here we go

Finally have a stand for my little 16 inch KK. Rolls around like a charm using just use one hand and the handle. This is a heavy duty cart- It is getting dark but we are nearly done. It is too cold to do the finish outside so we dragged it into the living room. YIKES. Here it is with one coat of varnish 2 more to go. So far no accidents. Today we put it on the deck and topped it with Little Ms. Pebbles sister to Pebbles. Let's pull it out into the light. View from the dining room sliding glass door. You just know where LMP is going to be when the snow arrives, yes, right in front of the door. I have most of the shutters and shades up to keep the snow out of my ODK. I need to find some tiles to put on the shelves to keep them from getting all marked up.

This is my Guru Member challenge cook for boneless, skinless chicken breasts. Let's face it. Boneless, skinless chicken breasts are pretty bland, and also pretty easy to mess up. They rank barely above tofu on my list of things I like to grill. To make them work requires two things: 1) Flawless execution -- don't overcook them, or you'll be sorry, and 2) Something else. For #1, lots of folks like to sous vide to the perfect temp, then just flash them on the grill to get the grill marks. This is a grilling challenge, not swimming, so we're not going to go there. Assuming flawless execution on the grill, we're left with "something else". We can marinate 'em, rub 'em, immerse them in sauce, and we can look for flavor and texture combinations that send them off the charts. I went with the latter. Let's get started. Here they are. Just an inch above tofu on the flavor scale: We flatten them a bit so that they're an even thickness throughout -- keeps those skinny ends from overcooking while waiting for the fat ends to finish. I have a secret seasoning blend. This is the only hint I'm giving you. Flattened and seasoned. The cheese says it has to stand for an hour. I hope I have it standing on the right end. Onto the lower grate of the KK with some lemon halves: Then topped with the cheese as it approaches temp. Melted: Then topped with prosciutto and arugula. Mission accomplished! [Insert Food Network celebrity voice here] The chicken was perfectly grilled and juicy, while the cheese added a buttery note. The saltiness of the prosciutto and peppery arugula accented by the acid from the lemon just sent it over the top. This dish may actually have me cooking boneless, skinless chicken breasts again. Still not excited about tofu, though...

Here are my tools for lighting. I like this MAPP torch, as I can aim it precisely at the spot I want to light, but from a safer distance (see earlier post in this thread about sparks.) https://smile.amazon.com/gp/product/B00008ZA0F And the FiAir is handy if you don't have electrical power nearby for the hairdryer option. https://smile.amazon.com/gp/product/B00D5FS7HA As for "why not light from the bottom?" - my ass is getting too old to get down on my hands and knees to light the grill from below, plus it's hard to see what you're going. And, removing the lower vent door every time you light the grill will eventually loosen the snug fit that holds it in place.

Yes, sounds like a good plan. Just make sure it comes down even on all sides so you aren't compressing one spot of the lip before the others. You should email Dennis to get him to upgrade you to "Owner" on this forum.

I Zapp the MAPP from above then use my BBQ Dragon to stoke it a bit. The number of spots I light is proportional to the temp I'm shooting for. One spot for low n slow, 3-4 for higher temps, 2 with the basket splitter. No idea on the propane burner, so no comment on that.

When removing the lid, be EXTREMELY careful where and how you set it down. You don't want to crush the lip.

I've tried it. A decent blackening rub, similar to most others that I've tried/made - Emeril, Prudhomme, etc.

Merry Christmas...my KK sits looking forlorn on this Christmas Eve morning 2015. But not for long...

Dan, I am pretty excited about smoking oysters and clams when my 32 arrives but I hope it is not snowing when it does arrive!

That is enough reason to get the 32.

I started curing 4 boneless pork chops for 4 days and then forgot the day I should smoke I was going to be away and that's not all! I washed them out and then went to bed forgetting to take them out of the water, they were soaked for 2 hours more than I wanted, yikes. As if that wasn't bad enough I left town on the say that they should have been smoked. We are on a roll here. Today I smoked them and here they are- They are moist, tender and very tasty, talk about luck.

The rub was tasty, it was mellow but had a zest I enjoyed it and so did dee. Could see it on chicken Sent from my SM-P600 using Tapatalk

Looks tasty. How was the Bayouish? I haven't tried that flavor yet.

Same thing neck/collar. http://www.professionalsecrets.com/en/ps/ps-university/chef-de-partie-meat/meat-guide/pork-cuts/pork-roast-butt/ the butt comes from the sholdar I've not tried the sholdar but the neck/collar pulls nicley. .. Sent from my SM-P600 using Tapatalk

Those are nice and meaty.

Mismanaged the Blackstone temperature and also mismanaged my picture lighting. Still tasted good and looks good. With that said lesson learned about the Blackstone (but I knew this already) and will upgrade my food lighting one of these days.

Even in bad lighting those pizza's look very good.

Thats so good to hear.

Following advice from a friend I picked up some pasture raised pork chops. Did a test one today and now I'll be putting this butcher shop on my regular list when in the big city. On the grill. Cooked @ 275F until IT was 145F Plated with pressure cooker potato slices, 2 mins. at low level and then added to the frying pan with a little oil and butter, garden fresh carrots and parsnips. Interior of a very moist tasty pork chop. I wish I had bought more of this pork. Potatoes cooked via the PC have a different texture internally, more creamy than if they had been boiled, much nicer in IMHO.

Great decision, congratulations!

I just ordered the 32 because my wife is always asking, after I start to cook something, "Can we cook this too?"

The delivery driver made it over grass to get to the edge of the patio??!! Strong driver... Did you put plywood down first? I just ordered one today and all these install questions are up close and personal

Yup you totally get it. When a cook really works out to my expectations and I'm tooting my own horn you can bet your paycheck it was a really killer meal. Mostly the rest are good but that one or two meals a month that blow my own socks off is what keeps me moving forward.

It's the door in the back for the gas insert, that almost none of us use. When you shut the lid and latch it to the 2nd position with the top hat closed, the pressure spike inside can push open the door and leak enough air in to not snuff out the coals. The "out of sight, out of mind" dilemma - who checks the rear door that you never use? @DennisLinkletter - given that almost no one uses this feature, I'm surprised that it's still a "standard" on the KK and not an option for a custom build, similar to the dual-fuel arrangement. I suspect that it would involve remolding almost all the KKs to eliminate it?

Serious ribs!!

@Smoking_Big_Al I see no point in your post above. If the man would rather use a different grill/kamado so be it. From what I've seen he's never had a bad thing to say about KK's. Bobby told him publicly to keep his KK and he would still send him a 2017 KJBJ at no cost. I've watched almost all his videos (which I love his style) including the KK, sumit and other videos. He has stated before he is sponsored by no one. Seems we should take the man's word until he states differently and calling the situation BS is just in bad taste. KK's aren't for everyone.

This is awesome Sent from my SM-P600 using Tapatalk

Yummy ribs look great and that salad looks really good too.

Great rib cook.

Nice, meaty looking ribs. Interesting sauce.

If you lived on the east coast I'd come over and build it for you - you would just have to feed me and maybe give me a cameo appearance in one of your videos - LOL

Simple dinner, my ass! That's about as good as it gets! Here's a true cowboy cut.

Wed. I went to a get together that was had a craft theme. At the end of the night we came home with a bag labelled KRAFT. When I opened the joke was on me:) The pork was fantastic and so were the veggies

Holycrap you must be in a boat load of pain. I will pray that you will have some comfort. Sent from my LG-D855 using Tapatalk

Wishing you a speedy recovery.

How about Wiley coyote?

The adoption is finalized and I am so excited. My name is Little Ms. Pebbles, with thanks to Jon. J I’m tiny, just 16 inches and weigh less than 200 pounds, but just fire me up and watch what I can do. drum_roll2.wav I received the phone call about my delivery after the truck was in the driveway, good job the driver didn't wait another 10 mins. or I would have been in the shower. The driver asked it he could separate the lump from the grill before going down the ramp. Sounded like an excellent idea to me. Time to unload the KK. Stuck. I made it. Landed, safe and sound. Everything is on the ground. My carpenter and his helped moved the grill from the driveway to the deck in my little red garden cart. They put a sheet of plywood over the steps and pushed the grill with brute force. It is now on the deck ready to unwrap. Next let's get it on the temporary stand. It will be about 3 weeks before a proper stand will be built. The goodies are unwrapped. First smoke. Time for the first cook. Dinner is cooked. Plated. This story all started this summer while I was speaking with Dennis. I wanted to order a 16 inch grill thinking that it would be perfect for small cooks and perfect for the cold winter days that I want to do a quick cook. There was nothing in California that really matched my 22 inch KK so Dennis being Dennis said, "Why don't I build one to match the grill you have?" Well, naturally I said, "Sounds like a perfect idea." After just spending a few hours with this new grill I feel like I have hit the Mother Load of All Mother Loads. I'm over the moon happy with Little Ms. Pebbles, trilled to pieces. Can't wait to try the new KK smoking tool or the spit or a rotisserie on Little Ms. Pebbles May be I'll do breakfast on the Little One tomorrow. Sooooooooooo many things to try.

I'm not into the naming thing, but to each their own. That said, I think yours might have some good options based on the delivery issues alone Mia - a play on Missing In Action Coyote - the Roadrunners arch nemesis

The power of the dark side cannot be denied!! Rob

You can't go through your house? Rob

I agree with Wilbur, 250 lbs per caster is nothing at all. The quality casters that come on a KK can handle way way more then that. Are we ready for question number #2.