jehlinger

GB, I also will be selling my Mexi-K as soon as my KK gets here. I'm going to roll it out to the driveway one Saturday morning and fire it up with a for-sale sign on it. A few in my neighborhood have sampled my ribs, brisket etc and love it, but it never hurts to advertize when you sell. I hope to get 300-400 for mine, even though it's 8 years old and has the powder-coated bands, it's in pretty good shape. And I've got lots of extras.

Strong probably wasn't the best choice to describe mesquite charcoal, more like distinctive. But I can definitely taste the difference in using different kinds, not overpowering but different tastes. I once bought a bag of BGE and after grilling something with it (don't remember what) my wife made me throw it out! She said it put a terrible aftertaste on the food, I couldn't really tell but she is the nose/taster. Now I don't think for most people there is anything wrong with BGE, but my wife has a super sensitive nose and taste buds. Plus, if mama ain't happy, ain't nobody happy!!!

Woody, some like mesquite lump some don't. It does have a fairly strong flavor. I use it sometimes for grilling, but not usually for longer cooks. It does snap-crackle-pop like a mutha though when you first light it. I think mesquite traps a fair amount of water even in the charcoal that's where the phenomenon comes from.

I'll have it on my covered breezeway, not really worried about dirt etc, just smoke/creosote. Plus black just looks, well, fiiine.

Get a bigger monitor, hehe j/k

Yes the blue is pretty, but I'm terrible with maintenance and don't want to have to wash it regularly....

Little KK #1's or #3's would be great ..... I have a black textured #1 Mexi-K. I hate having to lift and lock the lid every time. I have to use a long glove to prevent scalding my arm with steam after shutting the top for the "dwell".

Fortunately I don't have as long a wait as you guys, since I'm getting this one out of stock. Soon to be painted black...... Now If Dennis would get on with shipping it......

Great picture Lee!

Hey Woodie, I ordered a KK from stock today..... I'm sure you'll get yours quicker.

just for haha's since I have one box of extruded left, and a 20# bag of B&B Charcoal, I'll do a little comparison and see how many cooking hours I get out of each. I'll have to log each grill/cook which is alot of effort for me but I'm willing to TOFTT. Might be hard though unless I do things at the same temps and same length of time That's way too structured for me, hmmm......

Hey, I grew up learning on that, well actually one of those cheap 55-gal drum cookers (that probably held unimaginable toxics before it's final assembly) . My dad still uses one to this day, burns only Mesquite, and lights his fires with gasoline. He's perfected the art of tossing a match from 15 feet I had a couple of offsets before I finally got pissed about them always rusting out, and then seeing Kamados in action. PC, I'm fine, I know you're just kiddin. BGE eeze not my favorite lump, wife complained when I used to use it, but I'm sure it's probably improved since then. B&B I used to like the best, but it's hard to find outside of Texas.

I've never had any trouble with the extruded falling apart, but I don't move it much anyway, just shake my ash off (hehe couldn't resist ) I'd rather buy mine from Dennis as well, I know he'll come up with some improvement that'll make it more worthwhile, hopefully at a better price. My supply that is running out only cost me about $10 for a 15# box, but the quote from the "others" was around $14 a box with shipping. I haven't seen lump at $5 for a 10# bag in quite awhile, but things are generally more expensive in Houston. I like flavor as well, but I like to impart the flavor of choice with chips or chunks. My favorite is oak chips from wine barrels, following by Jack Daniels chips. Anyone ever throw a whole onion on the fire? Crap that is good. I don't think we'll have to have a separate forum for lumpers or extruders, we'll get along fine......

gotcha Whiz, wasn't aware of the moldy batch. My wife is the taste/smell tester in my house as well. She's never noticed an after-taste imparted by the extruded. In fact she can tell when we're on the road and I use regular lump in my #1. Maybe she just likes the taste of the extruded better.

Porkchop, I have to disagree with you on the extruded. Here are the advantages: 1. lb-for-lb you pay more, but you don't any non-usable pieces with a box of extruded. I typically had about a lb. of non-usable pieces, dust etc. from a bag of lump. 2. No crackling and popping from extruded whatsoever, not that it's a big deal, but if you light with a torch, sparks from lump can flash back all over you, I had to wear goggles just to keep sparks out of my eyes. 3. No off-flavors with extruded, none, zero nada. Now a good bag of lump won't have any either, but sometimes you can cook with a load of lump and taste/smell something not-quite-right in there. 4. No dumping your firebox and re-positioned pieces of lump before every cook. With the extruded, all I have to do is shake the ash off by picking up the lump saver (wire basket) and then add more if I need to. With lump there are many leftover pieces too small that fall through the basket and have to be replaced on top, or discarded. Not so with extruded. 5. The extruded is boxed neatly and the pieces are bagged in a plastic bag. I live in Houston, and even with our humidity and me storing boxes in the garage and storing 1-1/2 years worth of extruded, I've never had any mold. Plus you store about 4-5 20# boxes in the space you can store two 20# bags of lump. Is it somewhat of a luxury to have these added benefits, sure. But if you add the real cost up it's not that much more than lump. As with most things, to each his own.....

What does that translate to in RJ weeks? LOL Double or triple it I think.... Unfortunately right now with fuel prices, the cost of shipping is almost as much as the charcoal. Unless you want to buy 60 or more boxes. I have trouble storing 30 boxes, which last me over a year. Sharing works in theory but is a PITA in reality.

OK, now that the cat's out, give us details, price, weight per box, when you will have stock in CA etc....... I was getting ready to order some extruded coconut from Mexi-K, but they won't have stock for 3-5 weeks yet. If you're on a similar timeframe I'd just as soon order from you.

sure definitely easier to order it from BBQ Guru. I'll give my un-informed answer on why I think the port is not the size for the Guru. I think Dennis was trying to make the port insert flush with the body of the KK for those who may never buy a Guru. But the Guru needs to be away from the body at least a little to fit the controller on the fan properly and eliminate any heat exposure. So he could've put the tube in the body sticking out, but probably would get a bunch of complaints from non-Guru users.

Paul, you might do better to have a machine shop make you an inducer tube in AU. They can probably find some SS bar or tube stock to make it from. If you need a dimension for the ID I can get that for you as I have a Guru.

Hold on there, I think steaming was invented back east. Prolly New York City

Re: BBQ Guru with KK Only have a Mexi-K (no KK yet but soon ). The ramp feature works well with the Mexi-K, which holds the heat pretty well probably not quite as well as the KK (damn portland pumice). The few times I've done it, I cheated and opened the lid a couple of times with the bottom damper shut to let it cool down quicker.

There are a few stores in Houston where you can buy just the tips. They usually call them riblets or rib trimmings. They're cheap too. Yumm I have to limit myself with those, as I'm trying to keep my cholesterol down to a reasonable number.

you could probably attach one of those gas grill igniters to the burner with a little shade-tree engineering.

Re: adding more wood chips

Sanny, a small suggestion if you're doing babybacks. I don't do them as long as spares. I do babybacks quite often, using the 2/2 method. Two hours in racks with smoke @ 300-350 and 2 hours wrapped in foil (que outraged purists who NEVER use foil). Follow with a 30 minute rest in a cooler. They're so moist you have to hold them over your plate. I like both spares and babybacks but babybacks tend to have less fat on them so they dry out if you do them bare on the rack the whole time.