Professor Salt

A little late here on the response, sorry everyone. Great to meet Dennis in person, and also Chuck from this forum (So Cal Cooker). I learned a bunch of contest cook strategies at this Chris Lilly class. One thing I found real interesting is that Chris prefers cookers that have low airflow through them. He's an equipment fanatic who owns a whole mess of cookers in his backyard, and has seen lots of designs from many manufacturers. Less airflow means less moisture carried out the exhaust, and that ultimately means a juicier BBQ. As you all know, that's one of the best features of the KK design. Chris liked that aspect of the KK very much, and I believe Dennis is going to give Chris the chance to test drive one for himself. I'll post a few photos from the Chris Lilly class. A few times a year, Chris gives brief "intro to real BBQ" talks for the general public. I feel very lucky because he almost never gives this sort of in-depth class where he shares his competition cooking methods with other BBQ contest cooks. I'll post some photos here, and link to some others on my Flickr archive: http://flickr.com/photos/professorsalt/ ... 107280910/ When I get around to writing a blurb on my blog, I'll put up a link to that too. For now, enjoy the photos. Dennis and Chris chat over my Black Dragon Chris Lilly's pulled pork butt Chris selects the best pieces for the turn in box The demo of a pulled pork turn in box (for KCBS sanctioned contests) Brisket was started on a different cooker, but finished on my KK. Chris is using my giant spatula in this photo (I'm never washing that spatula again....)

Depends on how much air you give `em once you close the lid. Welcome, and looking forward to seeing more photos from you.

I thought I'd start a new topic for folks who are bringing home baby for the first time. The crate comes with its own crowbar, and I was tempted to start flailing away with it. An hour later, I finally got the very well constructed crate apart. My driveway looked like an F2 tornado hit it, what with the litter of wooden slats. There's a much easier way that's been mentioned (buried, actually) previously in this forum. Simply remove the lag bolts at each bottom corner of the crate, and the entire crate lifts off in one piece. I noticed other forum members who went about it the hard way like I did, so I figured this tip deserved its own thread.

Hope everyone stateside had a great 4th. I cooked brisket and pork ribs (plus dogs, burgers & steaks). The second session on the KK came out a lot better than my first, thanks to your tips on controlling the smoker. I'm amazed at how little draft it takes to keep a fire chugging along at 200-225 degrees in the KK. I guess that's a testament to the efficiency of the design & materials. I had the top vent open only 1/4 turn from fully closed. That's a big shift in technique from my Weber Smokey Mountain, which I run with the top vents fully open. In any case, thanks for your tips, everyone!

Power of the press. I am a freelance food writer, with a specialty in BBQ. I asked Dennis for a loaner, and he obliged.

Thanks, Toasted Morsel. That's just the first show and tell writeup about the KK's features. Wait'll I actually cook something on it. J, I've got a whole mess o' photos. Where should I post these?

I will! Still getting up to speed on the firebox controls this week. I'll smoke a brisket by the weekend, and pizza comes next week. Thanks for the warm welcome, everyone.

Just a quick hello from Southern California. Nice to meet you all.