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I picked up 3 bags of Lumber Jack pellets on Mon. and just now had a chance to try the Cherry. It is still burning after 2 hours on the first and only lighting. Works so much better than anything else I've tried. Picked up cherry, apple and hickory. Smoking some cheddar cheese using the cherry just to see how it goes. Thanks to everyone who recommended this brand. [emoji4] Cheese is just on the KK and reading to absorb some of that cherry smoke. After 2 hours of cherry smoke- There will be no tasting for weeks if not months while the smoke mellows. Just took the smoker and set it on the grill and closed up the KK. Later when the pellets are out I will clean it up.

Now look what you made me do. I was staying in an Airbnb when I wrote the message above and at about 1am I gave up the fight and got up to make myself a mid-night snack. Fried up some bacon and an egg and, in so doing, set off the smoke alarm. Turns out the alarm also rang in the main house and caused a panic until my host sleepily read my hasty message telling her to ignore my sneaky snack. No more midnight forum forays for me.

So yesterday was the big install day. It went well with no hitches....had our stk e fabricators in hand thankfully because we had to make the hole for the KK bigger. But it’s in!!!! Hopefully plan on my first cook Sat/Sun.... And now what you’ve been waiting for....(the pics...tried to put these in order but they uploaded in a different order) 😄

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Got some wings on the go looking good. .bit of a rest..Gave them some baby rays.. Sent from my SM-T835 using Tapatalk

Well after days of deliberating on color, I finally ordered the SBB42.... in matte black pebble. I want to thank everyone on here who gave advice. Don’t hate me if you were rooting for cobalt blue pebble! Lol. Now the wait for delivery. Oh, I did order a blue cover though lol. And yes, the alcohol does work..... in moderation.

Awesome! The weekend is looking up!

He is certainly a treasure and I value his friendship more than he knows.

I’ve only owned my KK for a short time. I normally clean my grill in the morning after each cook. I know it maybe weird but I like to take care of my stuff. So this is the shocking part (well to me it’s shocking) after the last 2 cooks the next morning the inside of the KK is still hot. No charcoal burning just the residual heat. I cooked some pizzas last night @550 and this morning I wanted to take the pizza stone and deflector out to store them and I had use my oven mitts to remove it from the grill. The KK insulation is amazing. Everything about this grill is built top notch. I sold my egg to a good friend. I cooked on it a few nights ago to help him learn how to use it. I can’t get over the grate size of the KK it makes other grates look like toys in comparison. If your reading this and aren’t sure if you should buy a KK. Do yourself a favor and buy one. Keep up the great work Dennis Linkletter.

Go for it, sorry to be late to reply, my best wishes in your endeavor

Ok thanks. Yeah I was careful not to. Somewhere I read that. We’ll see what Dennis has to say. Thank you!

Tekobo, you couldn't win.

Sitting pretty. That little worry is now history.

Hope the goat is still fresh by the time you get it.

Anyone can do that.

He makes it looks so easy - LOL!

As promised, Bruce, today's rib cook. Indirect, 250F w/Guru, smoker pot with hickory and apple wood chunks. Ribs were rubbed with Sucklebuster's Baam! and Cimarron Doc's and stashed overnight in the fridge. Last 45 minutes, add the ear of corn. Sauced one end with the homemade BBQ sauce. While I've not been a big "sauce guy," this is growing on me. Plated with salad and crusty bread with a nice Rose. Corn was 24 hours older, so not quite as sweet as last night's cook, but still OK.

Nothing to see here. Move along. Just another perfect sourdough boule in my steam oven.

A man after my own heart! I hope to replicate this plated photo later today!

Used my chili rack to do some chicken thighs, it worked.

Please take a picture of the goat.

I’m not worried about lump use. It’s beyond efficient, as you are aware bing an owner, and has a reducer for smaller cooks. My XL BGE’s aren’t as efficient and I still snuff out what I don’t use and reuse it for the next cook. I will do the same with this. Charcoal is just part of the game. I will report after some use how it does with lump though. Retirement is good but I’m busier now than I ever have been. I’m probably going to do some BBQ catering on the side. Another reason why I wanted the 42. Sent from my iPhone using Tapatalk

@Tyrus, you are not wrong, but just remember it's all about the eating and you can't eat a pix no matter how good it looks. No doubt you'll see more toned down pixs, not to worry.

Cut the two walls on either side and move them back. The tool you need is rockwell oscillating side to side with a diamond tip or carbide. I do believe that's stone correct. Support the back side obviously when you cut the bottom about 18 inches back and you may even be able to use this piece again for support further back if not a different matching look. As far as the cut is concerned you can always find something to cover over it from end to end . The tool is nice and works well however, I haven't used it on stone but from what I see it looks like your rest is the bottom shelf for the cut and that's a plus. You know once you cut that piece back and the piece is not useable it's not the end of the world, you can always find book ends to match on either side glued down. Thats what I'd do. Or do as Toney suggested, a wheel castered shelf that would pull out to what you need and no more, you don't want it out extended, just for what you need. Somethings gotta give, hey you get a new tool and they are quite useful when the situation presents itself. Oh, use some water to keep the cut cool if it's diamond, like a tile cutter, looks pretty thick. to me. And one last thing, if you lay a piece over the cut make it glued down to prevent the stub leg from popping through.

There a whole lot of puns to be had there, but not gonna go there today!