tkline01

Dennis: Did you use the heat deflector when you cooked your pizza?

Re: No problem at all.. This business definitely has a lot of tire kickers.. I'm pretty sure that the other K has made people wary.. The result is that I get a lotta mail.. I used to be able to almost always get back in a day or two.. Now if I'm offline for a few days it takes me almost a week to catch up. I go thru and mark/flag the time sensitive ones and get them out first but I really gotta give up answering the basic inquiries.. time to get back on my plan to delegate some of the mail. The gal I hired to help me was so useful in doing other things in the factory that she's never been trained fore the mail.. BTW I've almost caught up with the backordered accessories.. We've sent out 73 packages... easily a record for us! By the way, thanks for the screen Dennis! Got it the other day.

That is nasty!!

Welcome! By the way, "stupid" questions are expected...you aren't allowed to ask really "smart" questions!

I dunno, I just thought they was mills...and that sounds so much more important. So, do they turn and grind the peppercords/salt...or do ya shake em? I can't actually tell by the photo. But either way, they shore is purdy. They are mills....grind/crush the salt & pepper. No shaking required...unless you just like to shake after putting salt & pepper on your food.

New article about Mexi-K: Sante article Evidently the K is now made of a 2-inch-thick armor of clay, ceramic tile, and stainless-steel fittings. Doesn't mention cement or ceramics.

Bought a "take-n-bake" stuffed pizza from a local joint and fired up the KK! Doubt I will ever cook a pizza in the oven again.

I just received my jammies the other day. My plan is to us the cover in the colder months here in Texas....the rest of the year my KK will be on display! JohnnyBoy: The cover is excellent!! You do great work.

I like using it instead of beef in Chili!!! Try it you will like it.

Welcome aboard! I'm in as well for the Pastrami!

I recently made a set of Corn Toss boards (aka Cornhole). It is a very addicting game...similar to horseshoes. You have two angled boards 2' X 4' with a 6" hole near the top. You place the board approximately 30' apart and each player has 4 bags filled with 1lb of feed corn. You toss the bags at the hole...you get 3 points for making it in the hole and 1 point if your bag comes to rest on the board...first player/team to get 21 wins!! Great fun tailgating...as you can see in the picture from the recent Cowboy game (35 - 7 victory over the Rams!!!)

Re: Cobb BBQ I almost bought one of these for tabletop grilling but read that you can't use lump. If you do use lump can you post a full review? How hot does it get? My father and I cook steaks on it with lump when we tailgate before the Dallas Cowboy games. I haven't measured the temperature of the grill or inside the cooker....but it cooks steaks, burgers, and brats great. I haven't tried anything more exotic. We usually put about 6 chunks of oak lump and it gets plenty hot! I will be using it again this Sunday at the Cowboy game...I'll bring an IR thermometer and measure the grill temp and report back.

Would you cook that low-n-slow or direct and high?

Price is high!! That is why it was such a steal for only $30.00!!!!

I was given a Cobb BBQ grill for my birthday. What a cool little grill!!! Great for tailgating or picnic. Small, easy to clean, and it takes about 5 - 8 lumps of charcoal and you are cooking. http://www.cobbamerica.com Mine is an older model than the ones they are selling on website...but it is basically the same....my base is sold black not a screen like the new ones... it works great!!! My mother found it at a store called Tuesday Morning for $30.00. Just thought I would share the info.

What I like to do is: Take the chicken parts and rinse them off, cut off excess fat, and then pat dry with paper towels. Put my favorite dry rub on and under the skin. Place the parts on a cookie sheet and loosely cover (you want air to get to the chicken) with foil. Place the covered cookie sheet in refrig over night. Letting them sit in refrig over night drys out the skin so when you cook you will get nice crispy skin!

Welcome!!! You will be VERY happy!!!! I used to own one of the Mexi-Ks....thought the KK would just be a reliable replacement. Boy was I wrong!!! It is not only a superior built product it actually cooks better!!! You will love it. Thanks for the drink!! Wish I could share one of my home brews with everyone on the forum!!

Hope Dennis, family, and friends are all OK. Not sure if you are close to where the earthquakes have happened!!

Re: So THIS is where y'all have been hiding! No fun allowed here!!! Just lots of food porn!!!

Can't believe you attack me about my bread!! This forum is not fun at all!! Everyone here is always attacking people about what cooker they use and the type of lump they use...blah blah... Just kidding! I would rather have used a nice onion bun or something but that was all I had on hand at the time and I was hungry!!! Next time I will use the correct bun and put it on nice china instead of paper.

Is it necessary to turn the fan off when opening the lid? Granted, I've opened the lid while the fan was running with success before...I normally never open the lid. Not necessary all the time. If you have the lid open for a long time(like to baste or something) and the grill temp prob thinks the temperature has dropped allot it will run for awhile to bring up the temp and that can cause it to over shoot. I use the "Fan off for 5minutes" feature when I have had the lid open for a long time.

I have only used it a few times and I have had no issues. My stoker is plugged into a wireless gaming router so I don't have to run RJ45 out to the back patio. I used Firefox and IE 7 and had no issues. The fan runs as it should and I have only had it over-shoot the temp one time....and I believe that was caused by me not shutting the blower off while I opened the lid and inspected the meat. I'm sure Rock will help you out.

Dang Sanny your avatar is HOT!!!

Ha! Final product...after 4 hour rest in a cooler! Very good!!! You can see the bone is clean. Ok, not on a fancy onion bun....but sure is good!!!!

FYI...I'm a home brewer as well!