cruzmisl

Cool. Could you send me an email as far as pricing and finishes go?

Just curious. I may be in the market for some flooring this year. Thanks, Joe

I hate foiled ribs. That is all. Joe

The EZQue is a waste of money! That is unless you enjoy juicy and delicously crisp skin on your chicken. It also doesn't do any good for large hunks of beast like prime rib. Seeing that huge chunk of meat spinning around like some medieval ride at an amusement park with juices basting it is a waste of $100. Now if after that explanation you still HAVE to have one then go ahead and waste your money. I will suggest the rotisserie motor from onegrill.com. Its a great motor and an even better value.

FWIW I do low and slows but also do lots of grilling at 6-700f. Maybe all the junk burns off........

Hmm I've never had a creosote problem either. Doc I'm not sure if you know this but smoking meat with your old motor oil usually doesn't impart a desirable flavor profile Seriously though thats weird.

Butts look great with a nice bark! Maiden voyage turned out to be quite successful.

Yeah OK, I was busting your chops on the briquettes. I use them here and there. I only use the Trader Joe's brand (same as charcoal company) and they work well. I prefer lump but use those to mix it up. I will tell you that loading the basket up with briquettes will yield a 3 day cook time so I hope you have a lot of pork. It's snuffs it out quite well too so it can be used for later cooks.

I always start my fire at least an hour before I put my meat on. This allows the KK to absorb the heat and the temps to stabilize. Don't get it too hot too fast. It can be difficult to bring back down since it retains heat so well. Did you say briquettes?

I should also add in order to keep the inside of the cooker clean I use disposable foil trays on top of the drip pan either filled with water (just so it doesn't burn) or salt. When the cook is done-discard. EZ clean up.

I place mine right on the main grill. I use the heat deflector wrapped in foil and place it directly on the charcoal basket. Are you doing manual temp controls or do you have assistance (ie guru/stoker)?

I had one of the first gen OTB's and now have an Ultimate. The differences while small make a difference in cooking with the cooker. Not with the end product, that's the same, but with the ergonomics and ease of use. Both are phenomenal cookers but its like comparing a new car to an old one. The minor changes all add up to make a great cooker.

Nice blue I bet you can't wait.

I hate to say it but I will anyway. My wife was watching Oprah and Michael Pollan was her guest. The question was which is the most widely consumed meat in the world, beef, chicken goat or pork. I thought it would be chicken but its actually goat. Apparently goat has less fat than beef and more protein than chicken. Closest I've gotten to a goat is feeding them corn at a petting farm Maybe we need a recipe section for goat

They say its the most widely consumed meat in the world. Just curious if anyone has tried it. Joe

Good question. My old technique was to just rub the spices on the meat, toss it on and let it go. Pretty simple and not much fuss. When it reached 195 I'd pull it and eat. This time though (after trying one new thing at a time over several cooks) I trimmed the fat cap off. I figured this would give me more surface area for the bark, which it did. I couldn't see wasting rub on a piece of fat I wasn't going to eat anyway. I then injected the butt which I never used to do. I also never used to do the mustard layer either. This really helps the rub to stick and creates a nice bark. Lastly, I never sprayed with the cider/vinegar glaze. All those components together had created a synergistic effect to produce the ultimate butt. The last thing is my cooker was 260f the whole day with not so much as a hiccup (until the lid was opened for spritzing). I think the tempersture stability and the efficiency of the cooker played a huge role too. Joe

HI All, I bought a 10lb butt the other day dropped it in my KK when I left for work at 6am. I injected it with a variant of Lilly's injection, slathered some mustard and heavy on the Dizzy Pig coarse rub. 4 hours in I pimped the wife to spritz it with an 8:1 ratio of apple cider and cider vinegar and every hour after. Cooked at 260f all day and pulled it off at 195f. This was one of the best butts I've done in YEARS (for whatever reason). The bark was off the charts!! Here's a pic. Joe

Lets see a pic of the new cooker. I'm sure you have one.

I had John make a cover for my father in laws POSK. Its like putting a tuxedo on a pig:) I agree with your review. He's made me several covers and you can't beat the service or the quality. Joe

I have a similar code on my blackberry so others can scan my contact info.....

$89

You could probably bore a hole in the rear gas door for the Smoke Daddy.

Booo-the 18" doesn't fit either. I tried the 16.5" and there's tons of room for that so I guess I'll have to wait until mid February for the smaller unit.

I made a square 12.5x19". The taper doesn't allow it to rotate freely but it's just too big by a bit. He said the trays are 18" and a shorter version with 16.5" tray will be available in mid February. The 19" measurement includes the brackets which are at the center and there is plenty of room for that. I have an appointment so I'll check and see how the 18" measurement fits when I get back. Worse case the 16.5" should fit.