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Hello All - I am looking forward to learning some of the tips and tricks of using a KK from this group. I have been cooking on a primo xl for the past 10 years, and after rebuilding the hinge (again) decided it was time to evaluate long term options. After research, debate and a couple of conversations with Dennis (thank you), we decided on the 42. It was delivered last week and we built the ramp to pull it up to the house, got it located, etc. Now working through burn in/venting and some of the basic short cooks to “get to know it”. Looking forward to trying the first long cook over the holiday weekend. Here are a few of the delivery/moving day/ first cook pictures: Cheers

I guess there is a new Sheriff in town.. LOL

Here is how we got it up my driveway IMG_8982-2.mov

Think were being poked at Steve. All I have to say is when I call Amazon I keep my fingers crossed hoping I get someone that's been speaking English over a week. Are there special instructions for attaching a camera to a rotary phone? Gonna have to see if Prime has Shogun running again, thought I saw my rice cooker in the movie.

I used my Gunpowder on a ribeye cap last night. Too damn hot to fire up the oven, so I experimented with doing the melting potatoes in a cast iron skillet on the lower grate. Worked out pretty good. You'll have to look close to see the steak hiding in the back, more directly over the fire back there doing the reverse sear. Had just swapped places with the skillet. Plated with a nice Caprese salad, as my basil plant is starting to go crazy!

Congrats! That ramp picture is giving me anxiety lol. How... just how!? Sent from my iPhone using Tapatalk

Beautiful KK. I expect that ramp was moaning and groaning a bit as it was moved up. Good timing on getting it before the holiday. Fire it up!

Something I ran across on the internet one day. I've fallen in love with them. Ingredients (Servings: 6 ) 3 pounds Yukon Gold potatoes, peeled 6 tablespoons butter, melted (I mix in half olive oil) 1 tablespoon chopped fresh thyme (rosemary is good, too) 1 teaspoon salt 1/2 teaspoon pepper 1 1/4 cups chicken broth 2 garlic cloves, lightly crushed and peeled Instructions Place oven rack in upper-middle position of oven and heat oven to 500 degrees. (The key here is a very hot oven - that's why I used the lower grate and CI skillet - too damned hot right now to fire up the oven this hot!) Combine melted butter, thyme, salt, and pepper in a medium bowl. Square off ends of potatoes and cut into 3/4 to 1-inch thick disks. (Another key - thick slices) Toss potato slices in butter mixture and arrange in a single layer in a 13 by 9-inch metal baking pan. (See NOTE below) Roast for 15 minutes. Remove pan from oven and use a spatula to flip potatoes over. Place back in oven for 15 minutes. Remove pans from oven and flip potatoes one more time. Add chicken broth and garlic. Place back in oven until potatoes are tender, about another 15 minutes. Baste potatoes with sauce and serve. Recipe Notes Be sure to use a metal baking pan. A glass baking dish can shatter in a very hot oven. Recipe Source: Cook’s Country December/January 2014

Very nice. Scary looking ramp to navigate; glad it went well. Hope your deck has alot of structure under that big boy.

Those old Thorens turntables were some of the best ever. You can spend thousands more today for a turntable and not get that much more sound. Put a good stylus on an old Thorens and it will compete with tables today that cost 5 times more money. I still have several components from the late 70's that can compete with stuff made today. Such as and old Accuphase amp, P300, that competes with amps costing $10,000 plus today. Take your Thorens and hook it up with an old Macintosh amp and some Bose 901's. Good stuff!

OH NO!! There goes Tokyo! Go, Go Godzilla!

Can google help me find my sense of adventure?

Cheers mate .what a 44 gallon drum lol . Cornell chook this weekend seems the go. Gave some tri tip some gunpowder Sent from my SM-T835 using Tapatalk