CeramicChef

Charles - that chicken and dumplings is just delicious looking. Kudos all over. The piece de resistance is the dessert. OMG!

@Jeff S - I would guess you could looks t something like 1 hour per pound. That said, I never use rough rules of thumb when I cook big slabs of meat. Rather, I cook to tenderness. I use a probe to test for tenderness starting about 195°F. When a pork butt or brisket is done, it should feel like that probe is going into warm butter. There shouldn't be much resistance. Cooking at the temps you're contemplating using, you need to all over the IT of your cook. Make certain that you monitor IT closely because I'm pretty certain you won't have much, if any, of a stall. You'll just power through, so monitor the IT. Best of luck on You cook.

@Jeff S - is that a full packer or just the flat? Is that trimmed or still in the cryopack?

Oh, WOWZERS! That pic of you KK loaded down with all those tomatoes is an amazing shot. I did a double take when I first saw it. Those are gorgeous toms! Congrats and kudos.

@ColoradoRick - I went from TheBeast, a KK BB 32, to Beauty!, a 19 TT. I understand your thoughts precisely. Both of my KKs get quite a workout week in and week out. I'm a bachelor and find that when it's just me for dinner, I'll fire up up my 19, run inside to prep dinner, and in short order, dinner in on the grates. On my 19 I'll cook steaks, burgers, brats, dawgs, pizza, desserts, etc. The only thing I can't cook on the 19 are really big cooks, i.e. big briskets, multiple racks of ribs, stuff like that. Other than that limitation due to its size, I'm convinced that the 19 anything. I've yet to cook a butt on the 19, but it can be done. Another advantage of a second KK is the ability to do multiple cooks. I will do my large cooks on TheNeast, my 32 and then cook sides on Beauty! the 19. When I'm doing a brisket and ribs low-n-slow at 225° and I want to do a side of Mac-n-cheese at 350° then a cobbler at 350° for dessert, it's very easy to stage cooks with a couple of KKs. So, a larger and then smaller KK Makes quite a lot of sense to my mind. All the best in deciding what size to pair with your 22.

One of these days ... !

Yeah, I agree with Charles. You've really got to think of the end game! I've willed Beauty! to my beautiful daughter, a former model, and TheBeast goes to my son, the Spec Ops Marime Corps officer nicknamed Beast! Rather apropos I think!

How come whenever I go see friends, at their request I might add, I never get fed like this, Charles? Awesome cooks! Kudos.

The guys have a love/hate affair with my KKs. They love the food, they love the beauty, they hate that the KKs aren't on their patios and they HATE that they're so whipped that their wives veto getting one.

What a TEASE!

I have not done French Fries in quite some time. There is a Mickey Dees' just around the corner. Best fries on Planet Earth are about 200 yards from my house. All I do is call and run through the drive through when I want fresh fries. They always take care of me.

@MacKenzie - every single person at this party knows all about my KKs! And they LOVE Beauty! and TheBeast.

The story of my life, Tony! The more you do, the more they expect!

Thanks for all the great comments KKers! That pan of Mac-n-Cheese didn't even see the guests who returned for seconds. It was done after Round 1! I was told that if I ever brought something that good and that small, don't bother showing up next time! I just smiled. So now I'm screwed ... I have to cook double portions. No good deed goes unpunished around here!

@MacKenzie - don't feel bad! I have been known to really LOVE a salad with Catalina Dressing on it. As a matter of fact, I have a bottle in the refrigerator door right now! In fact, the only reason I eat Kale is that its a delivery system for Catalina Dressing!

I did a smoked Mac-n-nCheese this weekend for a side dish to take to a party at which I was a guest. No leftovers. I spiced it up by adding some Hatch Peppers, Spicy breakfast sausage, hamburger, sautéed onions, etc.

Scallops AND lobster! WOWZERS! Very nice. Kudos (again!)

Tony - I've never seen that much duck fat in one place. I'm on a mission to find some. Thanks! Friend, that's some kind of serious money shot. Great taters, wonderful corn, and ground brisket burgers! Man, how can't get any better! Major league corn kudos to ya!

Please, please, please box up some of those ribs and ship 'em here to ChezChef in OKC. I need to eat something that looks that delicious! Kudos.

Charles - great beans and pork chops and slaw! And if you wanna send that pizza out west, I'll eat that bad boy. Beautiful pics, great cooks. Your relatives are lucky, lucky, lucky! Looking forward to seeing more.

Tony - that's one serious money shot! Kudos to ya.

Tony - love the cook! Kudos to ya. Inquiring minds wanna know … is that Iowa Sweet Corn on that plate! Is it that time of year yet? I'm really looking for some good fresh corn.

Tony, that's one really nice brisket cook! Kudos on that. As for your new odiferous friend, all he's wanting is to be friends, help you enjoy that wonderful cook, and take a little skunk bag home for the family! No big deal!

Shelly - great pics and a great money shot. I hope you have the best birthday ever! Here's to many, many more wonderful birthdays! Kudos on a wonderful cook. Hey, will you come to Oklahoa, next April and cook my birthday dinner next April? I thought given what I see above I should get my reservation in early!

Bosco - doesn't other me one iota. You did the right thing. Thanks!.