Saucier

Slicer I think its called a chefmate. I had the 80 dollar ones before, and had nothing but trouble.. I saved my pennies and my DEAR wife let me get one at the local restaurant supply joint. Nice uniform slices at the thickness you choose. Kind of nice as you know exactly whats in your cold cuts, not some chemically induced potion to make it swell up!

Uh huh Yes they are seasoned, with my own rub (heavily). I like spicy. I usually also bard the beef with garlic, and inject the pork loin with Frank's hot sauce. Those weights in the roasts work out right over briquettes. 1 full chimney of (kingsfords, sorry I am just getting into god charcoal). Burn em up to a nice coat of ash, dump on one side of the Weber for indirect. BBQ for 1 hour 20 minutes which gave me 160 on the pork loin, and 125 on the beef. They both came up 5 degrees on the rest. Both were just fantastic! And done at the same time. The Q was still hot, so the wife roasted some chile's for a batch of salsa. Then I shut down the vents to save a bit of charcoal for next time. The next night I did a batch of Jerk chicken breasts, used 15 serranos (with seeds) in the marinade. They were great too!! HOT! What do you like brewing up?

Well as stated, don't have a KK yet.. Still using other stuff to get by. So on Saturday, got the old Weber pot going and did a top sirloin & a pork loin. Had some of each for dinner, then chilled the left overs overnight in the fridge and ran them through the slicer, before portioning out into 4 oz packages for lunches for the week! Here are the roasts. Here they are sliced! MMmmmMMMmmm And last but not least, all portioned out!!! Lets you take your BBq on the road, and you can even eat it out of the baggie without getting your finners dirty & while driving! And thats how I be rollin on a Sunday afternoon!!

Alto shaam PC Yes, they are electric. There is the cook & hold which is likely what you had, I have one of those as well, a double over/under setup, they are for used to hold things like you say, and also to cook, you can set a cook temp, a cook time, and a hold temp. They are used as well for prime rib in the big places like Laurey's etc. They put them in the neight before and cook em low and slow. The ovens are sealed so no moisture gets out. The smoke oven is a single, and is a bit wider and shorter, same cook and hold settings but also has a small tray w/electrode you put hardwood chips in. It does not take too much wood, as the oven is sealed. A pain to clean the smoke oven though. The cook/hold is also great to do whole corned beef, you don't even take it out of the cryovac, there is little to no shrinkage, and it really comes out great!

Thanks Whiz Thanks Whiz, I hadn't read far enough to find that list, just found the reviews with the pictures of the bags.. Makes it much easier to see the ranking list! You have a great site BTW, I sense my productivity at work today lagging a bit I don't see this stuff on your list, but might be missing it, have you (or anyone else) had any experience with this stuff? http://www.calchar.com/natural.html This place is not far from me. Warren

Thanks Thanks for all the good ideas.... Most helpful..

Ok, here are a couple of newbie questions... What brand of charcoal do the KK fans here favor? I see on Nakedwhiz's site he reviews them, but not sure I have time to read that many reviews, was hoping you folks might help me narrow it down.. I would like to know whats best, and order a large supply of it. Hate running out of stuff! Also do you normally cook with something (pan or deflector) between the fire and the product? Or does the lack of airflow and design of the cooker negate that worry? Also do most folks here just get the propane burner just to light things? Or are folks actually cooking with propane in these? These questions and possibly more lurk in whats left of my brain. Thanks in advance. Warren

Burn remdey Don't ask me why this works, but it does. When I first heard of it, I called BS on it, but later on I tried it myself and it woks wonders. Just yesterday, after smoking up a pork loin and a top sirloin, I had an old fashioned metal meat thermometer in the roast. I had left it in for an hour or so. Went out, pulled the lid off the weber while talking with someone (head up you know what) grabbed on to the thermometer to pluck it out. It of course instantly burned the four fingers where I grabbed it around its face. It burned it to where the ridge detail of my fingerprints were gone where I touched it (smooth and shiny ring). Went inside and got my extra large costco sized bottle of vanilla out, put burned hand over sink and freely poured some over it. The vanilla dries out in like five minutes or so, and when it does repeat the application. Pain usually gone in 20 minutes or so. This morning, you can still see the burned ring of course, but no pain whatsoever. Clearly you don't want to do this if you have burnt your skin so bad that it is open (3rd degree etc), due to risk of infection. But for common cooking burns, its a God send Its also the greatest smelling burn treatment ever, you may feel a sudden urge to run to the nearest Coldstone Creamery! A large bottle of vanilla is now standard kit in the cooking gear, both here and on the road..

Trish Trish, what part of Calif you in?? Whats your cooking forte ? Just curios !

Ya'll Gerard, I know how to use "ya'll" perfectly, I can even use the plural form, "all ya'll", so there! And yes you have to know who to slurp, its a given Thanks all for the warm welcome... Cant wait to get one of these machines and get to cookin!

Hello from Menifee CA. Have been looking at ceramic cookers for awhile to add to my smoker collection and had really only heard of BGE before. Actually called Barbeques Galore and found one in Corona Ca, and was fixin to get in the car to go get one, but the wife wanted to take a shower first (imagine that, the female of the species delaying a departure ) So with some spare time on my hands, got on the net and started reading. Found this place and seems like a great collection of crazies just like us After a bunch of reading, looks like the KK might be worth the extra $$. Also looks like your supreme leader actually listens to the flock. What an idea. In the days where customer support and anyone actually giving a tinker's damn about their product or support has become non-existent,, its a good thing. I suppose I could ask a question like ,, "whats the difference between your cooker and (insert name of other brand here)" but after reading a few hours worth of posts.. I think I have it down. Will be emailing Dennis with a few minor questions and hopefully an order Thanks for the great forum, and the time donated by the site admin's.. It often goes overlooked. Looking forward to KK arrival !!! Nice to meet ya'll