Nator

Its less than a week away. What are you cooking and how are you doing it? I am thinking two bone in breast on my new 8" roti, brined and cooked at roasting temps 350 - 400

Pizza again Jasen, My question is when used as an upper grill with the short handles up (not inverted as a sear grill and on the firebox) would this cause pizza stone problems in this design?

Found this link...one of the 4 new cuts of Pork http://www.agrinewspubs.com/Main.asp?Se ... leID=10372 The pork breast is being positioned similar in uses to the chicken breast. “We’re positioning that as similar to the chicken breast as being very versatile in all the things you can do with chicken breast,â€

Brisket temp and duration Cruz, Can you give us all the details on the brisket and ribs? They look amazing. Everybody, Is there an official accessory to raise the main grill closer to a level surface of the cooker opening? There isn't much room between the lower and main grill and I'm sure Dennis and co. could make a collar for the main to rest on...perhaps they already have

Pizza Stone and this design I know many have prescribed baking pizza with the stone on the upper grill. Will this design work in that regard? Will it be stable enough balanced on the small handles?

How do we order? I want one! How do we order?

Cut before cooking? Someone said awhile ago they were cutting their Chuck Roll in half and cooking separately. Wondering from the Chuck Roll gang would you cut lengthwise or widthwise ????

Dennis, Tony, Whats the status on the upper grill development? When can I order? I also want a meat hanger if those are being produced. Any movement on the charcoal order?

Dennis, Tony, Got my new thermometer today. Thanks. Very nice quality.

Spatchasomething Chicken for me I have two all natural spatchcocked chickens in brine as we speak which is for tomorrow's dinner. I am still debating how hot and how long to cook them. I am then doing baby backs on Sunday. .....and maybe a few butts in between to pull, freeze to take next weekend to a cabin on Lake Erie.

I only took 2 pics but here I am on my 4th cook and it is already a charity cook for a party my neighbor had on saturday night. It was 3 Picnic Shoulders on top of my 20 LB chuck roll. I did a classic indirect with drip pan on the KK deflector. I put the chuck roll on the lower grill and then used bricks to elevate the main grill high enough to clear the beef monster and put all 3 picnics on the main grill. My elevation technique made me want a spacer that could sit in the groove where the main grill goes and give more lift and then the grill could sit stable on the spacer. Would that work? I think I may just need one of Dennis' fancy folding upper grills. I held 220 at the main grill easily. With Dennis' instructions I did tighten the latch so the lid could easily latch in the first position and needed effort for the more closed position. It was so easy to hold temp this time. They all went on at 10:00 PM and the first picnic came off at 12:30, second at 2:30, Chuck Roll at 4:00 and the last butt I pulled right before taking a shower for the party at 6:45 not sure if it was cooked to a pullable state. The thermometer said 175 but the bone pulled out easily. Rave reviews from all. Like Majestic I could pull about 2/3 rd of the chuck roll and chopped the rest...delicious. Did we change how images work? There use to be a link to add them I thought. I have 2 I would like to share. \..MT

Its beautiful Just curious...why didn't you run both polder wires through the hole instead of one across the seal?

Home Depot Helped Me out I bought a regulator and hose for a charbroil and cut off the threaded end. I used 2 house clamps to connect to the KK gas unit. Worked great in lighting the lump. I could not get what looked to me like the pilot light lit but I am pretty useless when it comes to this stuff. I am the anti-macgyver (sp?)

What do I need to buy and how do I do it?

Pictures of the beast OK...I could not wait so I got the camera out. I did exagerate a bit as its 20.5 not 25lbs. The first photo is top and the underside and a side view. the side is flat and much thicker than the other end

I stopped by Sams and got a 25# chuck roll for 1.82 lb. The bag itself is not marked only the label the guy put on it and USDA Choice stamps but it looks like the other photos I have seen....just bigger???? Can this be right? I'll take pictures when I prep it tomorrow and the experts can tell me. I guess I should plan on 20 plus Hours? I am going to cook it under two pork shoulders.

How about goat cheese I saw a version some where with goat cheese and dates. I was going to try that this weekend. I'll post back results

Thanks Dennis and Tony, I received the gas burner and heavy gauge grill. As expected, both of superior quality. Tony, next time I will pick them up...I leave down the street

I can do this Even I can handle this adjustment...thanks dennis. Apologies to the spouse...the beef ribs were excellent and I threw on some classic ABTs after pulling the ribs..wonderful.

First cook was 3 pork shoulders and some ABTs and they were delicious but no photos. However, here are some photos I have taken. 1. A still in crate photo with the unfortunate lean on the nose 2. 2nd cook is BEEF baby backs...spouse error...trying to keep under 250 for 6 hours. This is about 4 hours in but temp creeped on me a bit to 250 dome using a weber 5" therm. 3. Side view...I feel like the top is popping up a bit on me even with the latch in the 2nd most closed position. I saw a little smoke escape. Dennis, is this normal, spring too tight??? I can push on the handle and it has some give downward.

What to clean when and how? I been traveling alot so have only done 1 cook but it was three boneless shoulders and my grill is dirty. I brushed it but still dirty. Considered putting it in the old gasser to burn off the remains since I am trying to stay low for a few cooks. This was prompted by Dennis 3rd July pics where his cooker was obviously used but his grill looked very clean. Perhaps he grabs a new one off the accessory pile every so often

Post pics of your repair Our damage is very similar and from Tony's post looks like his crate failed in the same way but he teetered the other way and the less sturdy nose was spared. I need some step by step directions on the repair as I am unskilled labor. Dennis, looks like a crating adjustment is in order. She sure is beautiful..keep the pictures coming..(ok I need to post some)

Its not so bad I kept uncrating and its not so bad. I am the king of horrible first reactions. I lost two half tiles right above the hinge where the girll points in the back. Dennis uses two boards with half rounds cut out to wedge the grill in place at the top and it sits on a paded pedestal. I lost one of the half rounds and it slipped off the pedestal. In talking with Dennis, we are guessing it happened pretty close to final delivery or the damage would have been more extensive. I am unskilled labor but with Dennis's directions, will attempt to repair myself. Dennis called me tonight to talk through it and I am confortable its an easy thing to do. I am proceeding with 2 butts tonight and will post uncrating and first cook pictures soon. She is a beautiful cooker and I am very excited its finally here. Quality and craftmanship exceed my expectation.

Murphy doesn't like me Dennis, See my email. The replacement is here but damaged.

Here are my babes. The oldest loves que.