trish

I'm thinking one of them deer got the best of LeadDog.....he's been missing a long time.

Tony, I believe they had made some improvements since the last time I had seen one as my memory was more like yours. The improvements have not been as substantial as Dennis made on the KK.

Maybe we can get a chocolate comparison

After reading TNW's response to Sanny I think I mis-interpretted her question....Sorry Sanny I thought you were questioning the point of testing/evaluating the coal not just the 9 piece test. I need to focus better....especially with the attorney...she might destory me with the cross exam!

I'm guilty of only half listening and reading....I heard a newscaster mention tiles falling off due to heat issues but I did not listen for temps although I know they must be incredible. I just made this instant association and had a chuckle to myself. Then I spot read an article mentioning crumbling on the underbelly and the words were so close to what someone had written about their kamado that again I had to laugh. Technically there is no real comparison, but the commonality of the issues made me laugh.

I got the availability info from the char crust site.....there were a couple of other vendors mentioned. I agree on the shipping.....I had ordered once and the shipping was a dis-proportionate cost (about 4-5 years ago).

Re: typo error on temp Like this one? -=Jasen=- Yes Deej...thanks. I was thinking that if I had pulled it at mid 140's it would have been closer to medium after resting. Dennis...I was using my new thermapen and was wondering about its accuracy. My guests raved about the meat even though we all prefer medium to medium rare. I brushed with olive oil (produced ourselves) and used a combination of a local SantaMaria spice blend and CharCrust Garlic Peppercorn. Also note that CharCrust is available at Target Superstores as well as CostPlus World Markets. I bought some more yesterday from CostPlus and it is priced the same but no shipping.

Sanny writes: It is my impression that there is as much difference in coal characteritics as there are in BBQ characteristics, not just in price, but performance and overall quality. Marketing and labeling are very misleading. Some coal is better for low and slow while other is better for hi-temp grilling. Sometimes you just get a lot of little pieces that are almost useless and a waste of money. I have had the aggravation of buying lump and have it spark like crazy and leave a lot of ash residue on the food and my BBQ. Firewood is rated by its BTU, cost and duration. It makes sense to evaluate the coal we are cooking with so we can purchase for the features we are looking for. While the methodology admittedly is not of the greatest scientific standards, the testers' experience level is significant. Not to mention when TNW gets a result he questions, he repeats the test. TNW is providing experiential opinion on products backed up by usage and standards he has identified as highly relevant. Wine critics are equally subjective opinions based on established evaluation criteria. Food critics are even more subjectively opinionated...not to mention movie critics, but those with reputations have great influence over the product purchases and consumer acceptance. When I read about the structural issues facing the space shuttle Endeavor, I can't help but wonder if RJ has worked on that project. It reflects his special touch.

I have had my KK about a month now and happened to look at a BGE yesterday while in a BBQ store. I had not looked at a BGE in several years and was just curious. The first thing I noticed was how primitive the hinge design seemed to me. The next thing I noticed once opened was the actual grill which seems very low-end compared to the 3/8 stainless that came with my OTB ultimate. Their grill is not stainless and the grids seemed small. I wondered if there would be warpage on high temp cooks, as well as loss of the coating on the grill. Since I have never cooked on a BGE, these are impressions only and I would defer to the experience of those who have cooked on the BGE. I would concur it is more of a mass market product, but the sophistication and functional design clearly favor the KK. Interesting that I asked the salesman if they sold a lot of the BGE and he said they sold quite a few and that the buyers come back and buy lots of accessories and seem content. What caught my ear was that he said the buyers come back and buy lots of accessories, although I did not pay attention to what came standard and what was an accessory. My suggestion to you is to define what type of consumer you are. Do you prefer basic standard models of products where lowest price is the biggest consideration or do you prefer products to be deluxe models that might have good value for the extra features offered. If one could tell by the posters on this forum, most that have purchased a KK seem to be well informed consumers looking for a quality product and good customer service. You are starting off right by researching your purchase.

typo error on temp Dennis wrote: I did a tri-tip this weekend and pulled at 162 temp, however it was closer to well done.....some slight pink in very center. Is the meat temp a typo error or could it be a thermometer error? I have seen posts on prime rib roasts where they are pulled in the 140 range for medium rare. After thinking about it ....167 is the temp the collagen breaks down on brisket, pork butt, etc. I had looked for a chart that broke down the various meat temps and the rare-well done ratings. Do we have one on this site ? Hint Deej

I'd allow at least five....Go for it...

That KK is gorgeous....so gorgeous the side by side picture made the POSK look even more inferior. Are the tiles about to drop off? Like a snake it peels its skin off periodically? So the pink BBQ makes you romantic eh

Sanny.....girlfriend....that might make your butt look big

Welcome....what color did you choose? Next week delivery ....Awesome.... Gotta love it.

curly wrote: Well tcline...there you go official approval What do you think of being able to order from 'stock'....and not wait at least 4 months for a stock color? The blues are definitely popular. Sanny has a mexi 5 in that color also. Primeats....that is my personal favorite in the blue colors! This is more fun when we get to tease about the colors...right Firemonkey? We need a picture of Curly's special wife alongside Firemonkey's pink kamado. Can any of you computer whizs do that?

tkline....you won't regret it ....the whole ceramic experience will improve. What color did you get? Are you getting one that is in the states or ordering one? primeats.....fill us in on color, due date, etc. You gonna name it?

I'm prolly the only one thats gonna be sympathetic about that, but at least there is one. We could turn it into a make-up thread and really torture these guys! Although Firemonkey might have a few things to add....anyone that owns a pink grill down near South Beach should have some great makeup tips. I say that because he has such a great sense of humor. I think we have strayed a little off topic.

Sanny wrote: I have seen numerous pictures of lemcello drinks and have wanted to try them. They look very refreshing.....

Sanny, A large serving or alcohol or similar substance may numb it for awhile.

Oooh, so THAT's what is in the little black pouch in your avatar. I wondered.

Definitely Pudding Wow, you did great. I'm going to guess they all want to do this again soon! The dark things in the salad...olives? I saw on the food channel the pillsbury bake-off that your gramps was the emcee of the very first bake-off in 1949 I think.

Re: So I got 4, going for 7. Can Richard and Topo still legally duplicate this design....or are the patent laws not applicable there. I realize if a patent has expired they can copy whatever they like, but these were just obtained. I guess people can get the knockoff from the guy with terrible customer service!

Dennis wrote: Isn't there a policy here if there are no photos it didn't happen. Of course the main rule is that it Dennis' playground and Dennis' rules (and exceptions) . Dennis...you forgot the part about what you cooked at the different stops you made. You posted the tri-tip.....but what about some of the other items you cooked.....Did you take a plate of the BBQ bugs to your grandfathers' birthday bash?

I only wonder if the new formula for the cooker will have similar comparisons

PaulR wrote: Maybe you could just take a little blue pill since I'm guessing you will not need the shaft very often. Ok so I'm in trouble too....