DavidS

Everyone have very happy holidays and great cooking.

I have brass one with metal grinding wheel. I think it is made in Greece. I have had it about 8 years, still works like new.

Nice looking chicken. I will have to try that.

Its finished Will not do anther one that large, to long a cook and WAY to much fat. Out of the 29 pounder pulled 16 pounds of meat. Some of the bark was tough due to the long cook. Other than that meat was moist and very good.

I pulled it off the grill at about 7:00PM at 194 degrees. A bit over a 24 hr cook. Pulled it about 10:30PM. Still pretty hot but pulled nicely, moist and tasted great. Will foodsaver later. Having camera trouble when I get it corrected will take pictures.

Firemonkey The table works much better now. It may last longer this way than what is was made for. But it is cracked all the way thru so I could have pile of cement & tile on my patio.

I used Sam's Special Mustard sauce from Paul Kirk's Championship Barbecue Sauces book and Wild Willy' Wonderful Rub from Smoke & Spice cookbook. The Mustard Sauce is great it adds another layer of flavor and holds the rub on nicely. Temp of chuck roll after 21 hrs is now 179. Still a little ways to go. It is very nice cooking long cooks with the KK and Guru, have only opened to take the 19 1/2 hour picture.

It's been on the grill for 19 1/2 hrs at 240 degrees the meat is at 171 will take off at 195. then foil and pull later. Here a a couple of pictures.

Chuck roll I put it on at 6:30 PM, 11/11 at 240 set on the Guru. It is now 7:45 AM, 11/12 the temp. of the roll is at 158 now. The KK was loaded with Wicked Good Comp. Blend, (last bags I have) Royal Oak from now on. The Food Saver will be busy when done.

A 29 pound chuck roll ready for the grill

No plugs with mine. I just use one made out of foil. Works great.

Looks very good. I have a 29 pounder waiting to cook. Will cook in about a week or so when it is thawed. Makes great chili and tacos.

Cowboy lump $7.99 for 20 lbs at a local hardware store. Royal Oaks $5.27 Walley World 10 lb bag. Royal Oaks much better Wicked Good even better but cost more. My 1/2 cents worth.

My cradle is 17.5 inches. Just remeasured. The shafts I received will not work. One shaft on the inside of the cooker motor side is too long and the the one that slides into the motor shaft is too short.

Hold downs for E-Z Que With the 8 inch cradle you get 4 hold downs.

Chicken looks great. That is a good idea about the coals. I will try it when I get the shafts that fit the OTB.

Crate opening Home land security did a very nice job opening the crate my KK came in. I just used a saws-all and cut the corners off after finishing opening the top home land missed and lifted to crate off the bottom. Rest way easy.

Nothing on the kk for a little over 2 weeks Headed to AZ for a little over 2 weeks. Taking brisket, ribs, pulled pork, hot links,chunk roll and ATBs. Been busy cooking. The more I use the KK the more I am impressed. Thank you Dennis and your crew.

The KK is very easy to control the temps. On mine the top is open a little less than 1/4 quarter turn and the low and slow adjustment is open about 1/8 inch, for 225. You can stand out next to the cooker and play with the top adjustment and see the change very quickly, not quite as fast with the lower draft adjustment but still pretty quick.

A Polder probe can be by feeding the end that plugs into the unit thru from the inside of the KK.

Very nice. You will love the way it cooks.

The little ring in the middle makes a good stand to set a hot grill or heat deflector on when pulled out of the cooker. I don't use it for cooking. Just load the basket for a cook and when you finish the unused lump will be saved for the next cook. The KK is very easy on lump usage. The best cooker I have every used. I do use a Guru for overnights that makes for a good nights sleep.

Ribs I mostly cook my ribs indirect at 225. Spares they take 5 to 6 hours, no foil and not misted or sauced. I start checking at about 4 1/2 hours. They are done when bend in middle and bones are sticking out. I use thin mustard slather and a rub. You will get lots of good advice from this group. Do what you like and taste good to you.

Jalapenos stuffed with cream cheese and pulled pork, wrapped with thin sliced bacon, covered with Wild Willy"s Number one-derful rub from Smoke & Spice Cook Book. Very Good.

Dennis is not keeping everyone Happy with his improvements making his already the best cooker in the world better and BETTER. He may cause some divorce's when someone like me wants to order all of them. Very nice all of your improvements.