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2019 Best Value Award from AmazingRibs.com, "Platinum Medal = *****. Our highest award, given only to the very best values in a price category, our strongest buy recommendation." Now 6 years running Best Value or Best Luxury Grill.. Thanks for the recognition Meathead!

I just have one question we also have polymer bills and the video said the bills last about 7 years, why is it mine never last that long?

Interestingly, his profile here says he last visited on Monday. Perhaps he's preparing to re-emerge.

He used to be active at Amazing Ribs, but haven't seen him there in years.

Lol. yeah they disappear quick at the butcher I go to. .soon we will all be a cashless society. So the Government can collect all the tax lol. No more cash jobs. Outback Kamado Bar and Grill

The day that it arrives is like being a kid at Christmas again, I don’t think I’ve felt that much excitement in a long time. Sent from my iPhone using Tapatalk

Well done!

Well.....well.....look what just arrived, my new custom stainless lined cabinet. Had to get one after seeing Mr. Pearson's !! This is 48"W x 36"H x 28" D I must say I'm extremely pleased with the quality (wouldn't expect anything less from Dennis!!!) and look; great addition to my KK family . Attached are some unboxing photos for your viewing pleasure.

Hello Jonj, I think I need to clarify my comment regarding “Midwestern” folks preferring “FOTB” ribs. About 7 years ago I attended a local BBQ and brew outing in which they had about 6 to 10 BBQ folks providing their BBQ. This included a “Vote” (pretty unofficial) on which BBQ place was the favorite. Afterwards I was talking with the outfit that won and confirmed with them that they “steam” their ribs prior to smoking / grilling. Based on this and other friends likes etc I somewhat formulated this opinion. I understand this is “stereotyping” and probably not really accurate and probably not politically correct (however I don’t always like to be politically correct.....like I love the movie Blazing Saddles!) I apologize too all you folks out here from the Midwest that prefer their ribs competition style!!! Cheers, Paul

Did this turbo..350°, took 2.75 hrs for a 12lb brisket, cooked to 170° internal, wrapped in butcher paper, then went to 202°. I separated the muscles, wrapped the flat in foil and towel. The burnt ends took another two hours to render. I’m convinced about the turbo method.. Sent from my iPhone using Tapatalk

I did my first whole hog cook. I used jealous devil charcoal with oak,hickory, and cherry wood chunks. I cooked at 250° for 6 hours. It came out perfect !!