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Great owner participation with great ideas and direction! Thanks! Tomorrow's the big day, 32"BB is almost here. Thanks Dennis for the quick shipping. 4 days from CA to MA. I'll post some pictures in the next day or two.

Needed to get this cooked so why not try it on the OctoForks, they have never failed me. Slathered the potato and rib roast with mayo since I'm on that mayo kick. After 2 hours at 270F I took the IT and nearly died it was 138F so decided that no searing was in order. Potato is done. Sliced and I couldn't have been more surprised. Plated. Sprinkled with some black Hawaii salt.

So Basha's had whole beef tenderloins on sale for $5.99 a pound so I sent my wife to get some and she calls me and said it's a limit of ONE...... I asked how many they had left she said 3 so I told her to get all 3 she replied but you can only get one I replied just go thru SELF CHECKOUT problem solved[emoji41][emoji41][emoji41] Sent from my SAMSUNG-SM-G935A using Tapatalk

My latest dozen of eggs had some interesting colours for the egg shells. They are all the same colour inside though, this was a green one cracked open.

When Wal-Mart, Target and local stores don't carry the good stuff just order it online. Found a great website called Staub's that sells BBQ stuff at great prices and shipping was a flat $10.99 for EVERYTHING. MUCH CHEAPER THEN AMAZON! Sent from my SAMSUNG-SM-G935A using Tapatalk

I'm right here.

Yes using the charcoal basket splitter Sent from my iPhone using Tapatalk

No I coffee wood smoke low to 132-134, then I cool.. sometimes in the fridge, then baste in (now) mayo with heat, garlic and parsley and brown at about 575-600 on upper flipped over down low. I only leave it over heat long enough to get the oil on surface to boil then drag to shielded side baste and rest pull the other piece out into the heat then repeat until dark brown. The meat was fully cooked from the first smoking so the cooling/refrigeration keeps/slows the inside from over cooking.. Stays pink from edge to edge. After brown take temp and if the middle needs it leave it on the shielded side until it reaches serving temps.. Cut across the grain.. Enjoy the kudos and oohs and ahhs Sent from my iPhone using Tapatalk

Argh.. got sidetracked and distracted by the high heat offerings. Will go back and get that as I don't serve traditional steaks to guests.. only TriTip Sent from my iPhone using Tapatalk

erik, you have your 8 year old well trained, I wonder how long before she will want to order a KK.

Nice. I used to have Araucanas which laid green/blue eggs. They were a bit too noisy so I had to get rid of them. What type of chooks do you have? Sent from my iPad using Tapatalk

Excellent rib roast, MacKenzie. That center looks perfect! LIked the Hawaiian black salt, but where's the Purple Crack? @CeramicChef - even MacKenzie doesn't put ketchup on a baked potato!

Nice looking rib roast. I always thought the rotisserie would be a great way to do it.

That looks terrific Outback Kamado Bar and Grill

What a nice happy ketchup bottle, his eyes looks like it spyies that potato. nice cook Mac looks delicious!

Now that's beef done right. It's what for dinner! Beautiful spin, @MacKenzie. Just one question ... where's the ketchup? You're welcome, @tony b!

Nice save!

Thanks. After some further playing around, I think it is just a postal code error. I found that if I put in another postal code (my work) just a few minutes away, it provides me an estimate, but says "Sorry, we do not ship to that destination" when I choose my home address postal code. We are in a new area, so probably just a "glitch" with data lookup. I'm sure it will not be an issue....at this point, just waiting for the 21's to go live. With just the two of us now, while the 23 would provide me some additional space, it will rarely get used. My keg now is only 18" and I manage, so the 21 should almost be perfect. Might be the rare cook I want the extra space, but it would be the exception, not the rule.

Well she's NOT getting mine! That's all I know....... [emoji6] Sent from my iPad using Tapatalk

Hog wash. Knives are meant to be used. It's like saying "If I bought a KK I'd never use it because it looks so nice." Functional art in both instances. If I had the money and bought some $5k custom knife. It'll be the only knife I used so I could get my monies worth out of it.

Make sure to check out the unpacking instructions if you haven't already. Very useful info. Sent from my iPad using Tapatalk

if I bought that knife for my kitchen I would probably never use it, it's too beautiful I wouldn't want to get it messed up or scratched.

Another good time that one might want to get the KK going faster is when you are doing pizza and you want to heat saok for and hour after you get the KK up to temp. For lots of cooks getting the KK up to temp. is a great time just to sit and relax.

Hey guys just came across a great deal on the Pelican Coolers check it out at their website. I just ordered the 65 QT it's a win win for me now I will have a place to rest my larger meats and also I'm in Queen Creek AZ it's 120 degrees out here and I can use this when I drive to Sam's and Costco to get my frozen foods and meat you wouldn't believe how hot the inside of our truck gets and this way we don't have to rush right home[emoji106] Sent from my iPad using Tapatalk

This is my go-to recipe for hamburger buns.