Central Pork

Perfect Fit We did a tri-tip yesterday and used both the standard and drilled-out plugs - both work like a charm!! Thanks so much for those!

Thank you!! Thats Awesome!!!!

Another Order? Is it too late to get in on a pair of these?

Thanks for the advice Thanks guys, I am going to wing it and hope it all works out! I have some backup uses if it doesn't fit the KK. Anyway, I am pumped to finally get a Thermapen.

Thermapen For the new plug-mount Thermapen, they actually make a smokehouse attachment with stainless steel armour. Its 65$ but the whole thing can apparently withstand up to 660 degrees. http://www.thermoworks.com/products/the ... n_3_7.html Anyone have any thoughts on this? I called thermoworks to ask them about it and they said the one thing to keep in mind is that any condensation inside the grill could damage the probe. I am assuming that as long as you don't use a waterpan, this would not be a problem? Also, does anyone agree with me that the 90 degree turn would make it impossible to insert this attachment through the polder access tube? Trying to figure out which, if any, of these crazy attachments would be good to buy. Thanks.

Ok - Will wait on cover Will wait on the cover then, and get no elastic when I do. But are you also saying the thing will do fine in the rain without a cover in the meantime? Dumb question, I am sure, but just want to doublecheck.

Covers Hey Guys, I have a Gen II OTB on the way and was wondering if should hold off getting a cover until the side tables are ready so that Johnnyboy can make one that fits the whole assembly. I assume the grill can stand on its own in the rain until this happens?

Thanks guys Thanks for the guidance, I will try to make into the store and pick one up. Seems like a good idea.

foodsaver Going back a few posts but... if I were to go get a food-saver, which model do people recommend? I see ones going all the way from 50-200 bucks.

Pallet Leejp, I would definitely chip in for say 6 bags maybe a few more if its needed to justify the pallet.

Charcoal leejp, Since you mention it I definitely would be interested in that, although I am bummed that Wicked Good seems to be not producing the competition blend right now. Although I am happy to team up to buy some high quality stuff in bulk, you should know that The Woodman (www.thewoodman.com) sells and delivers wicked good weekend warrior in the tri-state area, as well as smoking woods and chips as well. Check that out and then maybe we can coordinate. No one on the forum has heard whether comp. blend is coming back any time soon, I am assuming?

The every day spot I definitely know where you guys are coming from (although spring at least for the steaks, with steak there is some value I think) As for a place that is much more affordable, I would try Western Beef on 16th and 9th. They have very cheap prices and pretty good selection, although brisket is still tough to find in NYC. I bought spareribs there recently for $1/lb and great pork loin for 98 cents.lb. Both items came out great. You didn't mention fairways though, have you been there? It is probably the best middle ground in terms of quality and service. They don't have the super premium prices of lobels, but they will still prepare pretty much any cut of meat and you way you like it.

leejp Well, given my location, I usually go to Citeralla on the upper west side or Fairways, both of which actually sell prime brisket. Here is the rub: unless you order in advance, they almost never have packers cut, only small flats without any fat - in other words not q-ready. So what I do is call a week or so before and tell them what I want, packers cut dont trim the fat, and they usually oblige. The product has always been excellent. Also, it you are looking to really blow people away, you need to try lobels on the upper east side, 90s and madison. These guys are all over TV and they sell online but going to the store is really charming and second to none, both in quality and in price unfortunately. You can order briskets and pretty much anything else you want there. They also have anything you want Wagyu, heritage Kurobuta pork (all cuts), and the best all-natural chickens in town. Their prime aged steaks are so good on a ceramic cooker you don't need to bother going out for steak anymore, even in New york. I do New York bone-in strips about 1.5" thick usually. As I said, the prices are in the stratosphere but when you want to do something special, thats where you go. When I get my kk in a month or two, I will definitely give it its first run with something from Lobels. Let me know if you go there!

Could be a Mexi-K problem only Hey Gerard, You are probably right, I must have seen it elsewhere. That said, the theory was that during extreme cold, condensation would form in the cooker as it cooled off after use, and that the condensation would then freeze and expand, putting stress on the dome. I am not really worried about it - for all I know, it was probably just a mexi-k-er trying to explain why his grill broke during the winter.

Question for the Upstaters I have seen on the forums, this one and the other one, that it is a good idea in winter to open up the cooker once the coals go out, to prevent frost damage. What has your experience been with winter cooking?

Que in NYC Not sure how much detail you are looking for here, but in terms of NYC que-ing, you are allowed to have a barbecue on a residential property provided there is no combustible material within ten feet and that you have a water source readily nearby and ready to go just in case. You cannot have a barbecue on a wooden porch, deck, or roof. Propane tanks are allowed, but they cannot be used on a deck or roof at all, and you cannot sore more than 2 20-pound tanks on your property. Luckily, our backyard is bricks layed on top of soil and it is a garden so we have a water hose. So, I think we pass the fire code but I have never asked the FDNY to come by and verify this - don't think I will either. I was really suprised to learn that we technically can have a propane tank too, although I don't think we need one.

The Setup Leejp, actually its a brownstone with a reasonable backyard - we've been using a BGE back there without complaint but we do feel compelled to spread goodwill periodically by sharing some que with the neighbors from time to time. I'll send pictures as soon as I get a chance - is there a thread on this topic somewhere? Anyway, drunk J, you are right if necessary removing the door would probably give another inch or so of room, although I don't think we will need it if I can muster enough help. Luckily, the neighboring building has a utility hallway that goes straight from the curb all the way to the rear, where the door to our garden is. The only hard part will be getting onto the curb and then through that door. It'll be a fun project - lots of pics promised.

Darth Vader Yeah we were arguing at my house whether the neighbors would think we ordered some kind of Darth Vader cooking machine, but I think the classy/stealth image will win out hopefully. One thing I am actually worried about with the dark grout, though, is whether it will be too difficult to ever see a crack? Then you might not be able to seal it until its too late. Anyway, given how much I like the color, I am willing to risk it. Separate question though, the door to our back yard is 27.75'' wide, which based on the dimensions thread I saw earlier is wide enough for the waist of the unit, but not enough for the front legs. I assume that with enough guys helping, there is no problems leaning the cooker back slightly so the legs could be hooked through the door before bringing the main mody through?

Black on Black it is! Ok, with pictures in tow, I was able to make the switch to Black on Black. I let Dennis know last night and we are all set.

Got the ammo I need Thanks Drunk J, Will have to do another round of negotiation tonight - I am in the black on dark grey camp.

Color Reconsideration Drunk J, You are making me feel like I should have a color re-opener discussion!! Dennis didn't happen to send you a photo of what it would look like, did he? That could help my case quite a bit.

Color choice: Thanks for the hello guys. I actually like the Black on dark grey grout a lot too, but at the moment the family has vetoed me and gone with green with dark grout. When Dennis tells me the moment of truth on color selection has come, I'll let you know final selection. Hopefully that moment comes as soon as possible!

A little back story ... as some of you may know, a BBQ lover in New York (city) has almost no place to turn - up here, you gotta do it yourself. Thats why about 5 years ago I ordered a BGE. Everyone in my family just FREAKED out when we finally were able to savor real BBQ without a serious road-trip or plane ride involved! Anyway, recently I got the urge for an upgrade (mainly out of size constraints). Little did I know how vast an upgrade was available in the form of the KK. Just my luck, after months of following this forum, as well as a few others, I was nearly ready to go for it and place an order, and Dennis releases a whole new upgraded OTB!!?!?!?? This was all I needed as a sign to get my order in ASAP, which I did today YES! Thus, I finally wanted to jump in and introduce myself as Central Pork ( I live about 1 block west of Central Park), the proud soon to be owner of a Gen II ultimate OTB. Seriously everyone it has been so helpful following all the feedback on the forum here and it made the big decision pretty simple, in hindsight. I look forward to sharing my cooks with you and to keep on sampling (at least visually) all of yours. Here's to Dennis and the KK. PS - if there is anyone else here from NYC, I apologize if I have trampled on your turf. If so, I change the subject line of this message from "KK comes to NYC" to "KK NYC outpost grows by one!"