primeats

How long did you roast the lamb shanks? I'm really interested in cooking these, in the dead of summer we seem to always have a surplus of them, leftovers from the shoulders and the boneless legs of lamb( for Easter it was rumored that we fixed a butterflied leg on my Mother-in-law's gasser)

I do almost all my "grilling" on the upper sear grill, this puts it at a very comfortable height. Most of all my cutting tables are at 36" . My wife is a whopping 5'2", this would be the perfect size for those of smaller stature. Not to mention who would be the actual user of this model, I would guess for apartments with small balconies, I could see this model without legs maybe in a nice tropical hardwood cooking station. which would make the height a moot point anyway. I voted prematurely for the 30" height before really thinking about it. Go for lower, save on shipping, combine the container with the CoCoCoal(a)

Porcine tri-fecta perfecta!

I'll be camping on the Wapsi next month, near Quasqueton(way north of you),also my HS reunion(30-yikes) I'm sure the bugs will be big and strong for us by then.Hopefully not big enough to grill, sorry Dennis. Can you imagine what one of his bugs would sound like when it hits a bug zapper? Probably would cause a brown out!

Oh you Iowa people are just so friendly!

I think a low and slow burn time for depleted uranium is somewhere around 10,000 years. With the proper air flow that is.

Ooo rahhh, as they say

I guess I didn't really read your statement carefully, you have had issues with your unit. Had this happened with a KK, Dennis would have replaced your defective parts immediately, free of charge. I looked at the 1500 extra you are talking about and over $500 worth of extras for the K are include with the KK as well as being more eye appealing as well. No ugly and almost useless prop tubes needed( ever had one jam up on you?) So many innovations have been built in you should never have to buy another unit EVER. You mentioned Customer service, that's what Dennis is all about. Your product is only as good as the warranty, it seems the K's warranty is highly suspect. This is the only reason I would ever consider buying anything, why would you ever sink any amount of dough into anything if what you are going to buy may( and allegedly has with great frequency) fail with little or no hope of replacement?When he visits the states he even posted his personal cell phone number, something I'm not sure I would do, but he did! To quote the Boy Scouts--" Character counts"

I have been using my fireplace shovel, it's just a cheapy so I can kind of bend the shovel part to fit through the door and empty the ash into the ash bucket. I don't get it squeaky clean, and in fact I don't clean it out every time either. I may remove the fire box to clean it out once or twice a year when I get really motivated.

Oh my goodness, you have the audacity to ask such a question here?!? You may have to be banished to the Green Egg forum!!!!...Just kidding, ask any question you like, to paraphrase Mel Brookes " we will tell you the truth,whether we know it or not". But really seriously, I've only cooked on a KK, and had food cooked on an Egg, so my opinion on the idiosyncracies would be a little skewed. If your K is that old and haven't had any issues with self repair, you may have gotten one of the "good" ones. I very nearly bought a K, but the innovations Mr. Linkletter brought forth swayed me like a sail boat in a hurricane over to the KK. Couldn't be happier!

That'll teach me to pay attention!

I have to say the word Jammies or Jasen will move the thread(just kidding Jasen). My Mom and my brothers and sisters are high and dry, but what devastation. Hope Fetzervalve is ok.

Looks loke your neck of the woods could use some more sand bags! It's all over for my friends in C.R., now the cleanup begins.

Yeah, I can only imagine!

We prefer to do the pizza on the KK now, less mess in the oven. My goal is to NOT use the oven at all this summer. I think charcoal may be cheaper than the electric and gas!( That's my story and I'm stickin' to it!)

Dennis was just testing us to make sure we were paying attention! happy birthday pal!

Happy birthday Dennis, mine was on 4-22,so I'll get to 50 a little bit before you!

Jasen you are correct, the bone does act as an insulator, slowing down the process, it also has a fair amount of moisture to contribute to the whole product,from the bone itself and the cartilage and any connective tissue that would be removed when taking the bone out

We just gave my daughter an Apple MacBook laptop for her graduation gift. I guess she's thrilled--I have no idea what it's all about, but she deserves it! And she just announced she will be working in an orphanage for several months in Argentina, before attending college. After which she wants to join the Peace Corps. AHHHHHHHHHHHHHHHHH!!!

Cooking with the bone can only take longer, and in this case thats a good thing! slower and lower is what BBQing is all about! Boy if Pork chop or Syzisomething were "here" they would chime in with lots of technical jargon. IT JUST TASTES BETTER! But the worst it could be boneless, is Pretty Damn Good of which I'm sure you could probably attest.

If I knew what the heck you just said, I'd say " I want one!!"

Oh, and nice job on the filets FM!

I guess I don't really have to say I don't order steak out. I usually have seafood or duck, and the last duck I roasted blew away anything I've ordered out. I luv shelfish of all types, especially mussels. If I can duplicate some of my Fave recipes at home I may never go out again( unless someone else is buyin' drinks)!

Congratulations on the new hurdle you had to overcome. Nothing new to you my friend, another " tell me it can't be done"! Looking forward to burning some of this stuff! Patience is a virtue and all that stuff, when can we expect a boatload? What would the warehouse parameters be? Don't want any mold issues!