rwalters

Very cool pic!!

Nice!!!!

Excellent job... I did one the other day...LOVE smoked meatloaf

I personally like briskets done at 225-250° til 160-165° internal temp. At that point, place in covered aluminum pan. Continue cooking at 225-250° til 195 internal temp. Start probing for tenderness at that point. Somewhere between 195-210, it'll probe like butter. Don't stop cooking til it does. Don't rush it...it's done when it's done. That it

indirect

Your ribs look excellent!! I just did some ribs this past weekend. I usually go without foiling, but I have also cooked enough ribs to know when they could benefit from a little foil time. These were cooked at 225 for 3.5 hours, placed in foil for 45 minutes, taken out of foil cooked for another 45 minutes to allow the glaze to set. They were very good!!

Bass Lake... WOW!! Love Bass Lake... I grew up in Fresno and spent a lot of time hanging at the lake. Do you live near Bass Lake?

However, if he decides NOT to go the electric route... than I would hands-down recommend the PBC. www.pitbarrelcooker.com I have one, and absolutely LOVE it for its simplicity and ability to turn out insanely good food.

Based on what you are looking for... in my opinion, this will be the best bang for your buck. www.smokin-it.com They can also be purchased through Amazon. Take a look at all of the positive reviews

$64/lb porterhouse that was only "good"? Oh well, these things just cause us to love our kamado's all the more!!

Sweet! Can't wait to see pics

no invite, no food. Simple as that

Considering most of us LOVE to cook, that's a GREAT problem to have

Robalo and Sav- What size/color KK did you order?

Nice work!! How long have you been cooking on a KK?

Looking good from here

yeah, I saw that guy...pretty cool, huh? Only difference... his wife is a judge, and he's an attorney. I have a hunch they have a bit more disposable income than I do... otherwise I wouldn't be in this quandary. I'm saving though...just in case I decide the timing is right

Thanks guys! I have been thinking over your responses all weekend... my question in a nutshell was, "I have a Kamado Joe that I absolutely love, BUT the KK has really grabbed my curiosity... I am wondering if there is good reason to push me over the edge and sell my KJ to buy a KK." The KK would be about 3.5 times what I paid for my KJ. That's a big deal for someone that doesn't simply have thousands of $$'s to just throw around. I have compiled your reasons for why I should consider moving over to a KK, along with my thoughts: 1) Superior heat retention ** I get this with my Kamado Joe... although maybe not quite as good, it's still VERY good. 2) Moist food ** I get this with my Kamado Joe... and I have heard from others that you cannot tell the difference between foods cooked on a "quality ceramic" vs "KK". 3) The shape creates a more even heat ** This confuses me. More even heat for ALL styles of cooking? or low-n-slow? Grilling? Baking? 4) Get to choose color ** This one makes perfect sense to me, and is one of 5) Ease of opening lid ** A nice luxury 6) Silicone plug for thermometer cables ** Another nice luxury 7) Ease of temp control ** I don't see how it could be better than my KJ... I can take it to desired temp and park it there until it runs out of fuel. 3/8" SS cooking grates ** My KJ has nice SS grates, but not 3/8", which I really like BTW. 9) Basket splitter ** My KJ has this. 10) Safety ** Definitely a plus for KK 11) Locking mechanism ** Due to the tension on the KK lid, this is a NEED. Not so on the KJ. 12) Nice gasket ** I like what I see of this gasket. When I take everything that has been said up to this point, the Honda vs Lexus analogy really begins to make sense. Both the KJ and the KK are very nice "rides"... but one of them will get you to your destination in ultra-style, with a few extra bells and whistles. Being that they both come from very reputable company's, with matching warranties, it simply boils down to whether or not a person is willing to pay the $$ for added style, a bit more solid ride, and a few extra bells and whistles. That's where I am at in my decision making process... do I want to trade in my Honda (KJ) for a Lexus (KK)??

Hi Guys! First time post here... I have been cooking on a Kamado Joe for just shy of a year now... absolutely LOVE it!! It is so sweet, and with a new multi level/feature cooking system being released in early 2014, I believe it will be one of the most versatile kamados on the market today. Bottom line, I love EVERYTHING about it. It looks nice, it cooks like a dream, and comes with a lifetime warranty from a company that is TOP-NOTCH with customer service (much like KK). With all that said though, my eye continues to wander over to the 23" KK. I am really interested in the "possibility" of a KK, but I am having a hard time convincing myself that the "enhanced" user experience is going to be enough to warrant the much higher price tag. I keep asking myself, "will it really be that much better than my Kamado Joe." I can EASILY cook from 200-750 (or higher), the temp is ultra stable, it is built to last a lifetime (with a warranty to assure that), it's just an overall GREAT cooking machine. So my question: Besides the KK's absolute artistic beauty and over-the-top construction... why should I buy one? Am I really going to be that much happier with a KK vs my KJ? I am all ears! I just don't want to spend the money unless there are some really compelling reasons to move toward a KK. For those of you that have come over to KK from BGE, Kamado Joe, Primo, etc. has there really been such a huge increase in overall user satisfaction... enough to honestly justify the cost? If so, how? Just looking for some honest answers, to these honest questions. Thanks!