ckreef

What a fantastic restoration you're doing. Not only can you be proud of the KK itself but also very proud of the job you did.

I got peach and cherry covered.

Went onto the website last night where I'm ordering you a few items. They only had 2 of the 4 items listed. I know they sell all 4 at their store. Going to call them Monday and see what's up with this. (fortunately they did have the 2 main items I want)

I've read that before. They would carry them around tucked in their coats to keep them warm in the winter.

Great looking ribs. Nice way to kick the tires.

Yea I would say a bit late. Shouldn't you be brewing a summer ale this time of the year? Although where I'm posting this from it's going to get into the low 80's today.

Great looking KK. Can't wait to see some cooks.

Great looking brisket. You hit that one out of the ballpark.

I only lite one spot for all temps. I usually start with the top vent at 3 turns and the bottom vent wide open. Once a draft starts going up through the KK the coals will fire up pretty quickly so be prepared to start closing the vents down. My final vent settings are similar to what others have posted. Every once in a while I'll start 2 or 3 spots but that's only when I want a full bed of raging coals.

Once it settles at the target temperature for 20 or 30 minutes the white smoke will go away. How long that takes can depend on the lump you're using. Also you probably got too many coals lit to begin with so they'll need a few minutes to calm down.

Great experiment. Now when some decent steaks are on sale you can take advantage of the sale. Whenever possible get the butcher to fresh cut your steaks instead of buying the precut packages. You never know how long those precut packages have been sitting in the counter. Or even the precut steaks sitting in the "fresh" counter. How long were they in the "fresh" counter?

I'm calling BS or crappyS. Post oak, the stripping of American hard wood forests. Did you see how skinny those trees were. They need another 50 - 100 years before cutting down. They do that crap in the county where I live. Watched this happen over the last 15 years. Now there are almost no hardwoods left. Don't think they plant hardwoods in their place. Can't do that it takes way to long to grow hardwoods. Sorry this is a pet peeve of mine as I've watched all the hardwood forest around where I live cut down for the quick buck.

Off to a good start.

I have a few items stashed away for you. Will order the other items probably today.

Looks like a good one. Those extra heavy duty monsters (like your original one) are just overkill for what we do.

Totally awesome. The other night I was thinking about this wondering how it was coming along.

Yup a slicer would make really quick work of this idea. Although once I got the rhythm I was pretty quick with the knife. The sauce was my Japanese Ginger Dressing. I'll put that on almost anything. One of my top favorite homemade dressings.

LOL

Like minute steaks or steak-umm's but with pork instead. I've done this a few times in the past but usually only 2 flavors at a time. This time I made 8 different marinades. Nothing special but they all taste good. A full boneless pork loin. I rinsed off the outside and trimmed all the fat and silver skin off. I then sliced it in 1/8" slices. Would have been easier with a slicer but my new knife got the job done. 8 piles ready to go. Each pile has 16 slices for 4 servings except today's lunch pile (12 slices - 3 servings). I still had a little pork leftover I'll use for stir fry or something. I took each pile, spread it out on a plate then poked a bunch of holes with a fork. I then put it in a labeled food saver bag with the marinade. All bagged up. I'll put the Chipotle pepper version aside for lunch. The other 7 I rolled up and put them in the freezer. Once they are frozen I'll finish the vacuum sealing process. Nice easy weeknight meals ready to go after defrosting. The Chipotle pepper pork-umm's. With a 450* griddle only about 30 seconds per side. Building the sandwiches. Sriracha mayo, Colby Jack cheese, 4 pieces of Pork-umm's, tomatoes. I almost forgot my onions and peppers. At the last minute we decided to make redneck panini's - aka George Forman Grill - it gets the job done. Served with breaded/fried okra. Excellent lunch. A really great way to get a bunch of quick meals stashed in the freezer ready to go.

Great looking pictures.

Nice looking KK. Fits right in with your awesome patio.

Great picture. Nice to put a face to the name.

Great looking pictures.

I thought the first two were white sterile looking crap. The square footage of the first one was getting close to tiny house status. That's more like the square footage of a one bedroom house. If someone had the money to buy the 3rd one I'm sure they could find something nicer unless the space plan was just what you were looking for but the view was awesome.

Really great looking pizzas. Glad you liked the dough. It's our favorite thin crust. Can't really take the credit. It's a King Arthur recipe, I just did the tutorial to make it easier for people to follow along.