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Hello gang, Just placed our order for a 22" Beast. This will be going into a new BBQ island being constructed in our new home in Nampa, Idaho (Recent California escapee). Ordered the Cobalt Blue tile Beast, along with a few accessories. I have been lurking on here for a little while before ordering but hope to start participating soon. A little about me, I have been Q'ing for many years, for home, parties, some catering, and Competitions. Started doing Comps in 2004. Was a Board Member of the CBBQA for quite a few years. I think I saw my first KK around 2008 or so, when a friend brought his KK to a Chris Lilly class that we (CBBQA) were putting on. Since then, I have always wanted one. Most recently, I have been competing in SCA Steak Comps. In addition to the KK, some of my current stable includes a Klose Family Reunion trailered pit, a Humphrey's Qubed Pint, a MGrills M16, Oklahoma Joes Rambler, 22" Weber Performer, 22" Weber Master-Touch, 18" WSM, and a few others. The Island will have the KK along with a 40" Blaze gasser. Looking forward to learning a lot from all of you. Bill

I clean my thermometer every now and then. they do tend to get covered up in gunk

My work travels took me to Charleston, SC this week and I made a stop at Rodney Scott BBQ i got the whole hog plate with baked beans, Mac n cheese & cornbread. I tried all 3 sauces as well. Pork was very moist and well seasoned and I even got to go in the back for a pit tour

Dude, that's a shit-ton of mole sauce!

Even though none of us weigh a pound more than we should, we love desserts too. And Chinese food is my personal favorite. As MacKenzie said, we look forward to pictures of your cooks! Welcome.

Stick around and post pixs of your cooks. We will enjoy them I'm sure.

Hi, welcome to the forum 👍

@Troble, I used olive oil spray followed by Gate's Hot-N-Spicy dry rub (Kansas City BBQ joint). I didn't have time for my normal routine as I bought the ribs at 1:00 and they were on the smoke (hickory) at 2:10.

Last weekend, some friends came to town for a birthday party and some music. The birthday girl wanted some baby back ribs from one of the local high-end BBQ places. This weekend, I made these. Much better, even if I say so myself.

Tri tip looking good injected it with some plum Sent from my SM-T835 using Tapatalk

One of the first dishes I ever learned to cook and still one of my favorites…Chicken Marsala

I’m thinking Cooper would be the first to eat me if I dropped dead lol You can see how he got his name, I couldn’t bring myself to call him Alice lol

Wings and a chuck roast. No blower, no external thermometer, just fire, lump and meat. Very very tasty.