gotwood

BBQ Pizza- Pulled Pork, BBQ Sauce, Slivers of Red Onion and Smoked Mozzerella and Gouda Cheese

Nachos-

Layer of Favorite Chips, Drizzle Refried Beans warmed and thinned with salsa, Drizzled Enchilada sauce, Mexican melting cheese

bake

finish with tomatoes, guac, sourcream, pickled jalepenos

Jim it does not take much to thaw it. Even a candle would do it. Two quick choices are a little heat inside from the draft door or a blow dryer on the outside.

Wife is smarter than me. She suggested boiling water. Poured over lid, opened in 3 seconds.

Supposedly a sister-in-law bought a cover for me for X-Mas.

Jim[/quote:22gapd1p]

im not sure of how the KK materials can handle this, but in many other materials it would lead to the dome cracking

My efforts for the day.....Two pork butts and a pork shoulder...Deej please re-size if I mess this up...

what tile does this cooker have??

http://www.basspro.com/webapp/wcs/store ... rchResults

i have this and it works really good. very nice wok

I'm not wild about calamari. I've had good calamari twice in my life... and "blah" calamari dozens of times. I was hoping that since I bought these fresh and cleaned/prepped them myself that they would somehow be better than average. But no... just kinda bland, salty/sweet and slightly chewy. Not as bad as some I've had, but nothing to write home about.

Ah well.

How long did you cook them for?? Something the size you are cooking should be on the grill less than a minute.

Or...cooked by another means for much longer.

Squid remains tender when cooked for a very short time..then gets chewie..then gets tender again after longer cooking.

I dont think most tiles are going to be affected by water to much extent.

my parents have quarry tile over their concrete stoop on their front vestibule

they live in chicago and this get snowed/rained on all the time.

been 24 years, the only crack is with one tile and its due to settling

and its not even an epoxy grout

just a sanded grout with additive(probably latex)

does the size or style of KK ordered affect delivery

what I am talking about is more of a platform with a circular or formed hole in it so the KK would rest inside it....

i.e no legs needed

If I deciced I wanted to get a KK today , how long would It take to get it??

What kind of payment is required to put down??

Does it matter what style/size of KK??

I's probably going with a Gen II.

i believe a saratoga is cut toward the end of the ribroast and beginning of another cut

Delmonico -i usually see it from the second description

1. a bone-in top loin steak (a triangular-shaped, short loin cut, some suggesting the first cut of the top loin next to the rib end) also known as a club steak, country club steak, shell steak, and strip loin steak;

2. a boneless or bone-in rib-eye steak (some insist it is a rib cut closest to the front end of the ribs while others say any rib-eye);

3. a boneless top loin steak (also known as a New York strip steak, Kansas City steak, strip loin, ambassador, boneless club, hotel or veiny steak);

4. a boneless top sirloin.

that is nice

now for your next cook you have some lump

I have a woodworking shop in chicagoland area. I supply materials to builders all the time and would be very interested in appr. per sq./ft. pricing and what you min. sq. ft. orders would be

Well, I went through just about every post. None seem to be related to KK's. On the Contrary there have been posts with people leaving their old kamado's behind and getting KK's and becoming very happy.

the muscovy is great for buying the breast and cooking them medium to medium-rare

duck cooks well on a rottiserie, med/high heat is good, you want the fat to get rendered out and get the skin nice and crispy

OR

buy some nice duck breasts marinate or just s&p

grill them on high heat and cook them like you would a steak

I like mine medium/med.rare

12" centers 2x8 joists i would like to use 2x10 but cant

does kk make units without wheels?? without the wide base??

I wouldnt mind building a custom raised platform to plop it into.

I'm going to be building a wooden/compose deck...I will be buying one of the Gen II cookers.

I dont really know the diameter of the wheels on the units and am wondering how close the spacing needs to be so the tires dont get hung up in them or they dont bounce too much.

Are the tires rubber or hard plastic??

cast iron smoke boxes can be found at stores.

many bbq'ers do not like to soak the wood, they feel you get an acridic flavoring

check out smokering dot com lots of tips there.

Personally I like cherry, apple woods for most smoking

mesquite for some beef cuts i.e. skirt steak

IMO, this would be nicer not taking on the Patina Finish...

And there are plenty of ways to prevent/slow the oxidizing process down.

But I'm sure every now and then you will have to put in a bit of elbow grease to keep it looking like the raw metal

I just found the copper one with search.

That is what I want

It's beautiful, i would like the hammering to be of the concave type though.

Re: Any chance in future of Metal Exterior??

I worry about tile adhesion.

It seems Dennis has the tile problem licked. But there's always the option of textured, or "stucco" finish. No tiles to fall off!

There's a hand hammered copper prototype out there (photo on the forum boards somewhere) , but (airc) the price would be astronomical. As it would have to be. Same with stainless. And powder coat would be like dressing a goddess in a dirty gunny sack. Bleh!

Consider a textured - they're really pretty, lots of colors to pick from, AND they're readily available!

Enamel coated or Automotive type paint would rock, imo. My spicewine smoker has the blazing copper finish on the Ford Edge

the copper one sounds like it is what i would prefer. and that should really not be that much more than a tiled unit. much less labor

Wondering if any chance of metal exterior in future..

i.e. all Stainless or powder coated steel??

I worry about tile adhesion.