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Back from a brief Florida vacation and cooking ribs per the neighbors request...for the neighborhood of course. Sent from my iPhone using Tapatalk

OK, I've not been to the forums for years. But a year or so I was having a problem holding a low and slow on my 15 year old KK and I posted to Dennis. Darned if he didn't call me to walk me through a fix. Turned out to be nothing more than un-attach and re-attach my gasket with some heat resistant silicon. Well, I did loosen the top to make sure it was square. The very next cook I set it to 225 and it never moved. I've cooked butts and ribs since then with no effort at all. I've known Dennis since he was just getting started with the KK business (16-18 years ago?) and know him to be an incredible business savie person and a man of great personal integrity. I don't know how much time he has spent helping me over the years but if he does that with all of his customers, and I'm sure he does, I don't know how his wife has not left him for neglect by now. Me and the other Kamado owners (the business he saved to become KK) gave him heck at first because we thought he may be a charlaton like the former owner, but no one ever regrets doing business with Denis, he will find a way to right any perceived wrong. So Dennis, this post is basically a shout out to you and to let you know how much I have always appreciated your customer service, I rate it 100%. Thanks again, Kurt

I hope you don't mind, but as long as your displaying things to use in the KK as BBQ associated this may be of interest. I'm going to make my shawarma stack soon and have been looking at everyone else knocking them out. I didn't have an apparatus necessary to do the stacking and I thought the price tag was a bit much for my liking seeing what the components were so I thought I would make my own. Now I could have built one cheap enough, but upon doing research on Amazon I found this. Nicely built 304 SS with a removable 10 in spike and lower sitting rack to keep the meat off the lower plate. I was a little disappointed in finding the lower 7.5 in square plate "flat", however a larger plate could be laid up under it for use. For what this cost vs to build one really wasn't worth the effort, good quality piece I thought. $39 Amazon

Pork steaks on the KK @ 230F since about 2PM, they still have a ways to go.

@ Troble: It's Xmas in Nova Scotia, just received an awesome package with all sorts of goodies jammed in as tight as possible. The oregano is going on one of tonight's dinner sides, I've tasted it and love it. Tasted the yellow hot sauce while I was at it and now I'm warm on the inside as well as the outside. Troble you are so thoughtful, and I'll enjoy your efforts over and over again. Looking forward to trying everything. Thank you, thank you, thank you.

Some strip steaks for lunch. Sent from my iPhone using Tapatalk

Have drill will have smoke pot.

I made this up on a whim thinking of a fantastic chipotle wine sauce at a TX tex-mex chain called Cantina Laredo. This is just like their's but I think it is even better. Note - my salsa of choice is very hot - combined with the chipotles in adobo sauce this sauce had a healthy heat kick. If this stuff was poured on your favorite possession you would eat said possession to not let the sauce go to waste It is that fantastic. Ingredients are approximations. 1 oz unsalted butter 1/2 cup half-half (maybe 1/3 cup) 1/8 cup white wine 1 heaping teaspoon chicken bullion paste 1 Tbs Kylitos hot salsa (or whatever salsa you prefer) 3 Tbs Cacique sour cream (basically watered down sour cream - its fantastic) 2 hole chipotle chilis pureed Melt butter Add half and half Bring to a simmer Add chicken bullion Add wine Stir and bring to a simmer Add chipotles and simmer/stir for a few minutes Add salsa and sour cream - continue simmering/stirring 2 minutes Strain through mesh strainer, mashing down to get as much liquid out as possible. Discard veggie mush. Return to stove and on lowest heat until ready to serve

Ty, that looks well made. I bet that would work awesome inside the KK Double Bottom Drip Pan. Another thing to add to the list... Sent from my iPhone using Tapatalk

Correct! Sent from my iPhone using Tapatalk

I believe anyone who’s dealt with Dennis would agree..I know I do. Sent from my iPhone using Tapatalk

We all agree that Dennis is amazing.

The fishing was average Troble. Tyrus those 4WD s are waiting to board the ferry onto Fraser Island and yes they allow you to cover a lot more ground. Much of the island is overgrown with native bush, however, there are driving tracks and walking tracks throughout. Plenty get bogged in the soft sand and there are many cleverly engineered solutions to handle the terrain. That’s part of the challenge and fun of 4wding Sent from my iPhone using Tapatalk

You got me! Burnt toast

Congratulations @CABGx4 beautiful KK and excellent first cook. Looking forward to seeing many more cooks from you

Picanha tonight. Smoked with maple wood charcoal and a couple of piece of walnut.With homemade chimichurri, some grilled veggies and creole rice. And a nice Valpollicella ripasso. Envoyé de mon iPad en utilisant Tapatalk

Got yah! That'll do the trick.

Hi there, yes, that rack comes as standard. It is part of the holy trinity - lower grate, main grate and upper grate.