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Tagine. That's that the cooking vessel is called. The recipe has a bunch of ingrediants that I'll post later. The star of the show is pork, but lamb, goat, or chicken is more traditional. You're not supposed to get this thing hotter than 275, but most say 350 tops. The reason for the heat deflector is that you're not supposed to put this thing directly on a stove or oven without something to keep direct heat off the bottom. It can crack if you neglect this. Mine is earthenware, hand painted, and glazed. It's 100% food safe. The meal was very good and we both loved it. I'll fix something with lamb or chicken soon. I bought the tagine from Amazon.

I agree. I used the Pit Viper fan. $50 and worth more. I have an old one that's at least 8 years old and it still runs like new. And Tyrus, I ordered the special Olympic Gold grates when I bought mine. They were only $20 more.

About an 8 pound butt that I cooked at 228...yes, I was trying to see how good my new Fireboard 2 Drive would do...and it worked like a charm. The photo of the butt on the grate makes it look like it weighs 2 pounds because the KK is so big. Very tasty too. If you look close you can see that I started a small fire in the extreme left side. After it cools down I'll see how much lump it didn't use!

@Poochie - there are two "models" of tagines: serving tagines are elaborately decorated and cooking ones, which has less decorations on it. I have no issues with putting mine directly on my gas cooktop - just warm them up slowly and don't go over medium heat. If you research them, they are traditionally set on top of charcoal fire in another clay pot. I own 2 of them and use them several times a year, as I like Moroccan food. Here's a link to a good source for both "models" of tagines. Moroccan Cookware | Treasures of Morocco No different than the Donabe pots that many of us here have for cooking rice. Goes right on the gas stove. I also have Bulgarian "clay pots" for making stews, which typically go in the oven (cold) so everything heats up uniformly.

Jacquie, I would think the tips depends on what the delivery guy does/no do. All they're required to do is unload it at the end of your driveway. The guy I had lowered the crate with the lid in first. I told him I'd like it and the other crate in my shop in the backyard. Without a word, he headed that way like it was his job. After that, he got the other crate off the truck (the 900lb one) and headed to the backyard with it. I was moving and laying sheets of of plywood for him to roll the pallet jack on. Once everything was in the shop, I asked him if he would help me get the lid on. He uncrated the lid while I uncrated the body. He lifted the lid with me (192lbs) and we set it on. He stayed until we had it secured with pin and cotter pit...only about 5 extra minutes. Since he was cheerful and helped with no complaints, I gave him $60. He said, "are you serious?? Thank you so much!" He thought it was way too much, but it was worth it to me for what he did. So to sum it up, I'd start with $20 if it's an easy move to where you want it. If they go above and beyond the call of duty like my guy did, I'd give 'em more. Start to finish he stayed about 45 minutes...maybe a little more. I'm sure others with chime in and say they gave $10 and the guy was happy and others gave $100. You never know.

I didn't take photos because it was one delivery dude and me hauling stuff. It came in two crates because the lid was in its own crate. The dude unbolted one crate while I undid the other. This was done so he could help me put the lid on. He was a real big help so I greased his palm generously. Well...I had to...he didn't have change for a dollar. Anyway, he leaves happy and now I get to put everything together, which I love to do. New style basket splitter, new style rotisserie basket...all good surprises today. Two boxes of coffee char thrown in for the fun of it. The build quality can't be beat and I look forward to "burning it in" tomorrow. If any of you fret about rolling the smoker off the pallet...don't. This is my second one but it was just as easy as the first one. The pallet is CLEARLY marked with a sticker at the bottom that essentially says "roll the sucker off on this side." See? You can't mess up. There are two bolts by each leg at the bottom that you remove first thing. Then you lift the crate off. Super easy. And last but not least, the top of the pallet is the ramp you use to roll the smoker off the pallet. Aunt Bee could do it. As most people already know, Dennis is a top notch guy to deal with. He'll do anything within reason to keep a customer happy. Dennis never gets tired of talking to potential buyers or owner that don't understand something. If any of you are on the fence about buying one of these cookers, you can't really imagine how over-engineered and heavy duty every part of this smoker is. Spend the money, cry once and then you'll have something to give the grandkids one day. They're probably spoiled brats anyway. Some of these photos are grates and heat deflectors in a cabinet I have in my shop. The dog is more spoiled than the grandkids.

My local butcher shop had boneless turkey breasts so I figured it would make for some quick easy meals for a few days. Cooked it at 375 until internal temp reached 138, it carried over to 142. It was rubbed with a little yardbird and a little Lane’s Apple Pie Seasoning. I’ll chop some for turkey salad and cube some to put over a salad of greens 😁

Agree with Poochie, start at $20 and go from there. My guy got $40 as he was good about communicating his arrival and placed the pallet into the garage for me. Now the guy who came to move it into the back yard with the skid steer was exceptional. He got $60.

That looks delicious!!!!!

That looks lovely @Poochie. I have not used my tagine in years. Since I got my KK I tend not to cook with covered dishes in the KK, on the basis that the KK lid is my cover. That said, the beauty of a tagine is meant to be the recirculation of the steam into the dish and your cook illustrates that nicely. One to try!

Congrats!!! She's beautiful! My husband wants to know what a customary tip should be. We are getting so excited. 😁

You're right C6Bill, it did stall for hours. I was sleeping at the time so it's OK. I've come to the conclusion that I'd prefer a bone in vs boneless. They cook different, for sure.

I figured it would take a while to used to a 32". The "no worries" is more about me than the KK. Shape is different, lump to bottom and top grate is different, time to get up to temp is different. I know Dennis tries to make these fool proof, but as the old saying goes "make something more foolproof, they'll build a better fool." Anyway, first overnighter tonight. An 8lb Boston butt..first boneless one I've ever cooked. The plan is to cook it around 230-240 so it takes all night to cook. I usually get up between 2 and 3 so I'm sure it'll still be cooking if I put it on around 7 or 8 tonight. Pictures and quick notes tomorrow.

As if??