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Fired up a couple of BMS 7 Wagyu Beef Ribs: 6 hour smoke at 250 with 1/2 basket of CoCo Char using Hickory & KK Coffee Wood for smoke...What shocked me most was once it was fully heat soaked, I actually ended up just using smallest intake hole "only" and top vent just barely open to maintain 250 degree temp and it did "not" budge the entire cook and nearly all the CoCo Char is still in there and some pieces hadn't even needed to light😲-if this thing were any more efficient it would likely become self-sustaining like a nuclear pile, lol. These were easily the best, juiciest and most flavorful beef ribs I've EVER made-and I've made A LOT-everyone freaked at the difference over my KJ and Egg, this thing is next level LEGIT!!!

I'd be happy to delete them, i have been reporting them as spam when i see them first thing in the AM

Same here.

gave most away to the office. next time i will try to park bake and see how they taste after frozen and finished baking..

I may have to buy a 2nd one in another finish just to test your theory, lol!😂

Beautiful baguettes @David Chang. My favourite. What do you do with them with you have them in quantities such as this? Freeze? Gift? Gorge? I vote for gorging.

Thats cause you got the perfect color tiles !!!! lol

At the moment the two most recent threads are spam, 5 and 10 hours old, by different posters. There are dozens of people here I would trust with the authority to delete threads, under a "one strike" rule: If any deletion is even remotely a judgment call, as determined by our actual admins, that authority is permanently revoked. None of these spam threads would last 30 minutes, under such a system. I'm going to take a break from posting until we sort this out.

You nailed it.

Excellent cook. And now you know why this is the best smoker/grill on the market - Hands Down!

The hardest part maybe putting in the coals and then striking the match. When you close the door on a good quality car you notice a few things, it's quiet smooth transitition and then the click...that's what's inherent in the KK. It keeps you coming back for more and those ribs will certainly do the same.

Congrats on your new KK! Can't wait to see your cooks on it. That A5 brisket should be amazing