twharton

Fantastic video and funny too. I was upset for a few seconds there at the end ha ha. I'm cooking a 14.7 pounds WAGYU packer 10 days from today on my new 32.

It's been awhile since I posted...first one was October 2006 and latest was July of 2014. I know Dennis has upgraded the forum at least twice, maybe more since I showed up. I notice that the photo links are broken. Any way to re-link those old photos to the old posts. I'm not having any luck and I used to think I was computer savvy...I have a degree that says I am but that was 1983! Yeah I know...too much time on my hands but I have my reasons...getting ready to gloat! Thanks in advance.

I haven't posted in a long time but since I purchased a few accessories I thought I'd check in. For anyone on the fence...get off and buy it. To everyone else cheers. Over almost eight years I have hosted countless casual and formal events with my KK as the star attraction. The most memorable were one of my daughters wedding rehearsal dinner...12 Beef Tenderloins and fed 110 guests...and my other daughters engagement celebration. We also cook on it on average a couple times a week for just my wife and myself...stuffed portobello mushrooms...baked vidalia onions...smoked king mackerel...no limits It's just perfect! Thank you so much Dennis! Tom Wharton Gulf Breeze, FL "Where Thousands Live The Way Millions Wish They Could!"

Hey everyone. It's been a Loooonnngg time since I posted but I've been Kamadoing (new verb) like crazy. I have become renown for my ribs over the past year and here's the not so big secret. Use baby backs only. Season however you like. Get the temp stabilized at 200-225. Put the ribs on. DON'T TOUCH FOR SIX HOURS! No gadgets or gurus. I only use the probe for briskets, butt's, cats.... Check it all you want but do not open. Micro adjust the vent / damper for temp but don't open. No guru needed and honestly using natural charcoal the temp fluctuation has never spiked more than 5 degrees. Missed you but I was cooking and eating.

Sooooo....when and how is this available? Tom

My Wife.... ...while we were relaxing outside last weekend and gazing over at my Gigantor (I am asked at least once a week by her or one my two teenage girls to "cook something on your grill") said....you need to get some kind of table for your tools and ingredients. That sounds like permission to me so bring it on Dennis...the heck with the price. twharton

Pensacola...it's closer than you think. Hi Dennis, I just saw this thread and my company has warehouse / DC potential for you. Pensacola is right on the AL/FL line (I-10) and 50 miles south of I-65 (Birmingham / Nashville / Louisville/ Chicago). I was in the shipping business before construction and real estate. Contact me and I bet I could rent some of my company's space and set up a distribution point if this really takes off. I saw the Wal-Mart statement a few messages up and I know it was a joke but they WILL suck the life out of you. There are hundreds of specialty hardware / patio / BBQ stores who would love to add a product like this. How can I participate? Aside from all that I'm sure me and my cohorts locally will take a pallet. Thanks...Tom Wharton Gulf Breeze, FL "Where Thousands Live The Way Millions Wish They Could"

Welcome Bobkat. I too was diverted by some kind souls on this board from the kaka-Kooker and let me assure you you have (will soon have) the Holy Grail of outdoor flesh burning utensils. ME LIKE FIRE! Glad to have another Floridian on board. Me & the family are taking this years vacation in June on North Captiva Island. Don't Ask me for a logical answer as I live in Paradise in Gulf Breeze, FL twharton "Where Thousands Live The Way Millions Wish They Could"

Sanny's right (always). It is beautiful! I'd like to see the view looking out. I bet it looks almost as good as the KK.

We are having a blast of Arctic air here in Gulf Breeze, FL as I write this at the beginning of this Easter weekend. Current temperature....64 degrees...BRRRRR!!!

Your humor made this Tommy laugh so hard my cork popped out!!!

I heard that the President of Iran released the British hostages in honor of Mohammed's birthday and Jesus Christs' resurrection so if he's going to free innocent people then the least we can do is free some innocent flesh that is currenty incarcerated in foam paks, celophane, and vacuum plastic. What are you freeing this weekend? Me....baby back pork tenderloin ribs. I hope for lots of responses here (call em suggestions cos I might use em). I have recently commited to 100% baby backs when doing ribs from now on. They are worth the extra cost / tenderness for me...just tastier. I will also share my preferred (after months of testing) rub. (= parts Emeril's essence and brown sugar) It's spicy but not overpowering and the sugar give a nice crust. Get Emeril's at Sam's along with the ribs and save $$$. I've taken to slow cooking between 200 - 220 for 6-7 hours and get raves and perfection every time. Sometimes I will place lemon slices on one of the racks of ribs for a slight variation but thats just me. Not usually a sauce person my neighbor brought a concoction over last week which I will share when I get the recipe in the appropriate spot. Okay I want lots of pre-weekend info then we all should post photos (in the appropriate place) of our Easter/Moahmmed Birthday Que.

I Feeling X-Tra Sarcastic Today Just break your stone in half...problem solved.

Your're grill is beautiful. That was my first choice but the only comment wifey made when I said I wanted one was ask if she could pick the color. There...now everyone knows...except her!

As stated above just load up when u put the meat on. The hardest thing about this is not opening to peek before it's ready. No....the hardest thing is not running out of frosty, malted, beverages. No...the hardest thing is not posting photos every time I cook something. No...the hardest thing is not expecting my wife and kids to roll on the ground and drool every time I think about KK'ing (The dogs do!) No...the hardest thing is coming up with more hardest things. No...the hardest thing is not feeling guilty for not posting in the 'Happy Kampers' section yet. (Sorry Dennis) No...the hardest thing is________(fill in the blanks)_________ (Apologies to Monty Python and The Spanish Inquisition Sketch)

How can you be site admin and not own one!!!!!!! I say we impeach....let him go live with Billary in CT.....and appoint PorkChop site admin.

Beeyouutifull!!!

My new name... Sanny I like your moniker...Ambassador....I may change my username. If I do it today, in honor of N. Korea's Kimmy I could change it to "Dear Ambassador". Anyhoo...Firemonkey yes I do leave it attached and I purchased a sunbrella cover from our very own fabricator John Edwards. You can see it tossed on the chest in the background in one of the pics. My Gigantor is the only thing I know of that looks good in a burkha!

A few weeks ago I got a nice email request from our Guru across the big water to demo my baby Gigantor to a soon to be KK'er from Montgomery, AL who has kin in my little slice of paradise; Gulf Breeze, FL ('Where thousands live the way millions wish they could") Larry and I spoke on the phone a few times and he was in town last weekend and stopped by with his Bro. in Law and son. My wife and #2 daughter have been ridiculing me for cookin 2-3 times a week, each time enought to feed 10-15 (there are only 3 at home, #1 daughter in college). My college daughter's freezer is overflowing, as is her boyfriends as is both of ours at home but...or should I say 'butt'....no I should say loin. Loin...which I had one frozen 10lb in our freezer which means I could have room for one cooked 10lb in our freezer and I had this request for assistance from my hero Dennis....(introduced via PC, thanks again)....loin I digress...I decided to let my visitor start a fire and let him look at my raw meat. (BTW Dennis, he asked beaucoup questions and I believe he sold his brother in law on one who lives right around the corner from me. The only potential competition was the BGE but after he saw my Gigantor well...you should have an order by now.) So here's my fire, raw meat (10lb loin cut in half...kosher salt on one and Konriko Cajon Seasoning on the other) I tortured the neighbors and fire department with all the smoke. It was awesome (I know I'm Modest) I'll mention the weekend before I cooked a leg of lamb AND beef tenderloin for friends that was the best tasting ever. They are still raving. No pics I just cooked, drank, enjoyed the praise, drank, drank..... The meat The altar (just getting warmed up) 230 degrees & Prepped Is this what aliens do with thier probe? Where there's smoke.... Ready EAT!

Basket Size I got the 8 in basket. The inserts came from Dennis...the folks at EZ-Q were a great help. I paid $150 for the basket, 4 holders and the motor. I usually cook for 90 minutes but lowered the temp and increased. The skin was juicy when fresh off. These chickens were unbelievably succulent and brining with the apple juice gave a nice sweet flavor. I have never been a white meat fan. Too dry for my taste but these birds were juicy juicy and I am a white meat fan now. After the cooled the skin was a little rubbery.

My first twirly cook yesterday. Two 4lb chickens brined in 2 gallons (1g apple cider and 1g water) + 1.5 c salt and 1.5 c sugar. Cooked exactly 2 hours @ 325. The juiciest thing I've ever put in my mouth. Thanks Dennis!

I don't know about that...I always have trouble keeping it lit.

what's chipped, For those of you with parents who served in the military during the 50's asked them what chipped beef is on toast and the reply you will recieve is... S$%T On A Shingle!

Happy Happy To You Too! Christmas, Channukah, Kwanza, Festivus, Christmakah...whatever... You've touched many and brought us all here great happiness. May you and your family continue to be blessed now and through the coming years! Tom Wharton

Sleep like a baby with a KK He did a beautiful job but what a hassle! All we have to do it set it and forget it. Feeling smug in Gulf Breeze Florida! Where thousands live the way millions wish they could.