primeats

Great googa mooga! with cooking times like that you could roast a donkey..or an elephant, depending if you are in a red or blue state!

Duk,have you used it yet? How'd it go?

I hope to post some pics of a ribeye I bought that looks better than most American Wagyu I've seen. Instead of flecks of white marbling it's more like flecks of red on a white steak! Can't post pics tonight, and bowling nite tomorrow, hopefully Thursday. The ribeye war continues...

As it turns out I would have saved about 6 or 7 bucks, if it had not gone for a higher price..which it likely would have.

Mine arrives tomorrow!I should have bid on the one on ebay though!

Fetz, I'm in C.R. to visit family now and then, if you need some help filling up a pallet, I'm yer guy prolly 20 boxes or so. As the ETA nears drop me a line, thanks, DaveZ

Well we'll see when it gets here, I used the $10 off coupon, total= 78.95. Thanks Jackie, unless it doesn't fit... then damn you!!( just kiddin)

So this basket will fit the OTB? Can you use any type rotis motor? I've got one that came with my gasser, works pretty good on that one.

Welcome to my world Sanny Said It's always fun until it's your job! It takes the right individual to turn a hobby into a vocation( hello Dennis!) You never know until you try, and you can't do it while your dead, although it could be a contributing factor in your demise! Anything else you want us to talk you out of?

Go get 'em Glenn!

Any dark cobalt blue tiles coming over here anytime soon?

I'm not sure Doug cut Dennis any slack, he actually performed an honest assessment and put the numbers out there straight. GeeWhiz(pun intended) two guys acting and being professional, what's this world coming to?

What? A fake? And this time I thought they really got one! Who knew Bigfoot was related to the opossum family!

at $19 per lb., I'll take two cases! Looks great, you did them justice!

Gerard..., Gerard..., jeeze were gonna miss his wit and humor

OK Johnny, in the words of Cheech and Chong..."Bailiff, ..."

Cookshack, this is a pretty open forum, everyone here has been here for some time,way before me, if there are any issues that come up it's nice to have them ironed out in the open. I don't think this has been a negative conversation at all, just some concerns that have risen out of curiosity. A good forum is a well informed forum and most of us are pretty knowledgeable when it comes to "ceramic cooking" . We're all here to help, and if we didn't quell any concerns, you can bet Dennis would chime in

As you all know, especially in Iowa, we had a pretty cold winter, I cooked throughout the season a few times, never had any moisture problems at all. No tile problems at all, isn't the relative humidity only around 60% in the winter? However this is probably one test Dennis can't perform at the factory--pre-heated and pre-frozen too? Pretty sure that even if you do have some fissures inside, the dual layer material will prevent the walls from rupturing. Even if it were possible, Dennis has a pretty good track record for something called customer service, one phone call-or email- and it's gonna be taken care of, yesterday!

I'm lovin the concept of the cabinets for the OTB, really interested ! And engineered teak? as in laminated?

Even refractory materials will expand and contract in relation to heating and cooling, and just as a sidewalk contracts when it cures, the lines partially indenting the surface are sacrificial, allowing movement of the material, almost microscopic, but it relieves the stress on the entire structure, resulting in no structural failure. Enough engineering talk from your butcher, time to get primitive on some slowly rotting (aging) carcasses!

I have to echo Conodo's remarks, the initial stone tile selection didn't do much for me, not until the finished product was unveiled. Very cool! Now can you find a turquoise colored stone?

You could buy a cheaper cover, several times over. John has made a true high quality cover, had I known him earlier I would have contacted him in making a boat cover for me( Thankfully I donated the boat for a nice tax deduction)I think I saw somewhere pictures of another cover for some cookers, looked kinda plastic-y. And you sure wouldn't want to put them over a warm cooker, especially a metal one.

Wet aging I've found that things can go south very quickly when something is "wet aged" for more than 4 weeks. This is especially true with anything that has the bone in, for example prime rib or a short loin(think t-bones).And when I say south I mean SOUR. Can you tell I'm not a big fan of "wet aging"?As far as the Wagyu beef being aged, I'd be willing to try the brisket but it would seem like overkill on the loin cuts like strips and filets or the rib eyes. Wagyu has a flavor all it's own anyway and for me to intensify it would only deepen the already intense beefy flavor, and somefolks would probably find it a little gamey--that being said I've never tried it and with the price well over $50 a pound for retail for the better steak cuts, I won't be trying it. OK now I have to get some Wagyu brisket !!

OK, after marrying an Italian girl and having 3 kids we cook all the time on the KK. Now more than ever as they have gotten older(the kids) we have all their friends over and have the best meals. It must be in her blood, Denise loves to entertain, and we have cooked some very extravagant meals for guests without turning on the oven. Granted I'm in the food business and have access to many varieties of food choices, but this has become the centerpiece of our parties. When one daughter called to see if some friends could come over for dinner, of course we said yes, but how many--she said --eleven! Thats about the only time we couldn't use the KK to boil water for PASTA! Should have made pizza though! We just replaced our Thermador oven and range after 11 years, found a very nice Wolf oven and range to replace it, I can tell you the KK is our favorite way of preparing meals. No this thing aint cheap, but neither was the Thermador or Wolf range--guess how long the warrantee is for both--5 years max! Customer service-nope. On the other hand Dennis is a young man(younger than me by a few weeks) and he gives a lifetime warranty! Who does this anymore?

I too recommend mineral oil. Doesn't turn rancid, use it on all my knives ,cutting blocks, and various equipment. Don't think you will have a problem with the threads getting stuck on the damper top, those threads are spacious! I remember my Dad using oil in his 3-way knife sharpener, it was looking pretty dark so I thought I would clean it and put in new oil. "Dad where's the oil for the stones?" He replied" Oh I haven't used mineral oil for years, just use that 10w30" Thought I was gonna die of laughter! Dad could pinch a penny until it squeaked!