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We hosted a cookout at our house this past Saturday with forty guests. The menu consisted of pulled pork, brisket, ribs, jalapeno poppers, smoked mac and cheese (no pics) and smoked baked beans. We smoked the mac and cheese and baked beans on Thursday and reheated them in the oven for the dinner. The three pork shoulders and 16lb brisket went on at 9:00pm on Friday. These were both done and pulled at 11:00am and six racks of ribs took their place. I used pecan pellets for the butts and brisket in the cold smoker and went with apple wood for the ribs. Everything turned out great! Pork butts are on. The brisket is added to the top grate. These are done and ready to come off. The ribs go on. We cooked fifty poppers in the vision grill while the ribs were finishing up. Unfortunately with the amount of work we had to do, I did not get any additional photos. The food was a huge hit and I now know the limits that my 22" can do at a given time.

Thanks to Dennis and to all of you for your active postings that greatly helped me to move forward with what will be a great cooker for my family for generations! More to come as I get acclimated and when I get experience with the unit! I'll surely support the forum and try suggestions from you all and share my adventures! Dennis we had a thought that I'm not sure we finished on the stoker topic.... so anyone that feels like sharing their stoker experiences please reply or contact me :) Cheers Rob

Awesome footage of an Australian magpie from a reverse camera ready to swoop .during breeding season the male becomes very agrssive defending it's nest .and has injured heaps of people with its sharp beak . Outback kamado Bar and Grill

I've been a Stoker user for years, I let go of the purist view (not using electronics) and chose a good nights sleep instead. I chose the Stoker WiFi because i have multiple cookers and one Stoker unit can handle multiple cooks, beyond that, I think they are all basically the same in function. Benefits of a controller is the "set it and forget it" benefit of knowing exactly what's going on with the cooker AND the protein without peeking "if you're looking, you're not cooking" is REAL. Another benefit I like which the Stoker and I think the others do, is give you the ability to monitor a cook while away from home. I've used this while cooking Ribs or a turkey and monitored my cook while running errands. It's just handy. Do it.

That's a great pic, took me a while to figure out what I was looking at. I wonder what it looked like 2 seconds after?

I will certainly post pics :) all still in process and the anticipation is killing me too! new house and new cooker - it’s appropriate right?

Wow everything look great yum Outback kamado Bar and Grill

Welcome and what a stunning KK you have on the way. Please remember all those delivery pixs we will all be anxious to see.

I find this site along with Amazing Ribs forum covers all the bases. I’m here for technique , close knit kk community, and the great cooks we share. AR for the vast knowledge on anything cooking related. Sent from my iPhone using Tapatalk

Congrats on the 42! I can only imagine what a beast it must be. When you say stoker, I’m guessing you mean controller? Many will tell you you don’t need one, you don’t. That said, I love my cyberq, it gives incredible peace of mind, it allows you to be lazy on overnight cooks, and it scratches my gadget itch. Yes, I do recommend cyberq over the others. I haven’t used a flameboss, but I did try a fireboard, which requires an $80 adapter cable to use a fan. It didn’t maintain temps well at all, and I’ve been using my cyberq for years. Sent from my iPad using Tapatalk

Aussie, you are burning out your American friends.

Smoked the beef ribs last weekend. Got rushed, and didn’t take time to let the temperature stabilized. How many times do I need to learn that lesson? ;<( Temperature went up to 300°, and refused to cool down. KK holds heat so well that it takes a LONG time for the temperature to change. (Normally a good thing). The ribs were still juicy, but a bit of a crust on the outside made it less-than-perfect. (Mrs. Geo liked them, but I know they can be so much better when cooked properly) I’ll try it again in a few days.

Did another batch of pesto today, this one is going to be frozen flat. Look at what came in the mail today- This company is new to me. I thought I'd give them a try, service has been great and those Zanzibar pepper corns have some kick to them. It is the only one I opened so far but the yellow of the turmeric is awesome.

I applaud the effort, MacKenzie, but a food processor is soooo much easier!

Made a new recipe for pesto today using the mortar and pestle. This recipe only used 1 clove of garlic where my first batch used 4 cloves for the same amount of basil leaves. They both tasted very good, what can I say. One of these days I'll put it on a KK pizza. Off to make another batch. Done, this one I plan to give to a friend, it is better. I worked a little faster and perhaps that helped.

As soon as she started eating solids I varied her diet. I fed her stuff like tongue, snails, spicy foods, and anything else we ate. I’m hoping it sticks and she becomes an adventurous eater like her dad. Sent from my iPhone using Tapatalk

Did a fresh clam pizza with arugula and a simple anchovy pie. My biggest fan preferred the anchovy pie. Me too.