CeramicChef

You're good to go with the cotter/hitch pins. Heres wishing your wife a speedy and unremarkable recovery!

You're good to go with the cotter/hitch pins. Heres wishing your wife a speedy and unremarkable recovery!

I'd be doing a burn in just as if it were new. Just in case. Better safe than sorry.

@HalfSmoke - welcome! Great to have you here and welcome to The True Obsession! Im betting you can't hold out until 03/17. Resistance is futile.

Turn and run!

@Gnomatic - you are a really good brother! Kudos to you for helping your sister. I like your concept of your sister buying you a KK BB 32 in exchange for BBQ services. What a marketing concept!

@MacKenzie - talk about loaded nachos supreme el magnifico!

I'm waiting to see those yardbirds on a plate.

Shelly - those are some kind of bodacious ribs! Wonderful color and a great money shot. Kudos!

I know what you mean guys. Rest easy! The KK made me a better cook than I ever was before. My KKs cover up a multitude of sins every time I light the lump.

+11^ Dont commercial baking ovens inject steam and some lightly spritz to give the crust a certain texture? Seems as if I've heard/read that someplace.

Charles, I've gotta tell you this is one really fine cook! I'd eat this up in a second it looks so fine, and I can't stand fish served with the head! Freaks me out. This cook gets it done really well. Kudos! That fish head still freaks me out! I don't like my food watching me eat it!

Ok, now I'm starving for a pulled pork Sammie! That looks positively delicious. Nicely done; kudos on a great first butt!

@KevinD - sorry for the confusion. Go ahead as you planned with the butcher paper. What I mean is that when you pull the cook, wrap the finished cook in foil before you wrap the cook in a towel and then cooler. Wrapping the cook in foil after you pull and before you wrap in a towel will prevent grease from soaking your wife's towel, your cooler, and you being put in the doghouse!

@Steve M - one of the things I always do on a low-n-slow is give my KK about an hour to heat soak, i.e. get to the temp I want for the cook and have all the refractory get to the cook temp. This pretty much negates temperature transients during the cook. The other thing I would tell you is don't chase temps by adjusting vents during the cook. You will get to know your KK and the vent settings that yield what temp. Just trust your KK to do its job and hold the temp you want. I'd urge you to get a cheap bag of lump and a case of your favorite cold adult beverage and get to know your KK vent setting on a weekend day. Once you know those vent settings, they don't change except on very windy days. Enjoy and have fun.

@KevinD - before you wrap that butt in a towel, please wrap the butcher paper wrapped butt in foil. Your towel will thank you and you'll thank me!

Looks like its a good fit from the cheap seats,here in OKC. Looking forward to the money shot tomorrow!

That's a droolicious rib cook. Beautiful color. Congrats and kudos on a very fine first cook!

Shelly - that's just a really great money shot. I love burgers .... it just doesn't get any better than a great burger with a really good crust. Absolutely YUMMY! Kudos.

Looking forward to the money shot of that pulled pork and the brisket!

@MacKenzie - that 's a beautifully crafted lite lunch! Kudos to you! I have this thing for raptors, well, all apex predators really. There is a really big female red tailed hawk that lives across the street and will patrol her territory on a regular basis. She's quite the beauty. Here's my Hawk!

No big deal. I took care of them. You're fine! Dragon's Breath. DB. I like it! Kudos. DB has a nice setting and looks as if he has some friends to play with.

Progress! At least you know where things are and you can follow the progress across the globe! Your KK gets closer to you every single hour.

Stay hydrated! Sol is a beautiful KK. Have another beer!

First off, it's no surprise that the KK won the blind taste test. As Rob repeatedly says, it's cant be the cooker! But nobody will say that the KK makes every cook so much easier and that the KK actually makes you a better cook. Rob, you're so right! Secondly, I own a 19"TT, aka Beauty!, as wellas a KK BB 32 known as TheBeast. If you already have a primary KK for big cooks, long cooks, etc, (and that's TheBeast), then in my mind the 19" TT is a stunning compliment to the primary. For really quick cooks the 19" TT really shines. My guess is that we're I to use the basket splitter on TheBeast, it would perform just like the 19. But I switch out basket in TheBeast when I change charcoals. That means Beauty! gets a lot of work during the week. It also means I'm probably lazy not changing out charcoals, but the versatility of the KK and having the real versatility of two KKs makes up for me being the lazy schmuck I am! Just my experience.