DavidS

I agree with porkchop if you can get prime rib at a fair price go with it. Here is a link to beef cuts. http://www.beeffoodservice.com/Default.aspx It give pretty good explaination of the cuts.

You could be right on the difference in cows. The cut you cooked does not look like it had much fat. The chuck roll I cooked had A LOT of fat it was graded choice or better. I was suprised that it only cooked 19 1/2 hours but the temp was 290 down to 225. I will try one of the other two I have in a couple of weeks cooked at 225. one weighs 25 and the other 29. Will have lots of beef and grease.

Looks good. Please pass the wine and cheese.

I used applewood chunks from a tree I cut down in my backyard. I put several in and only 3 burned up. It was a very nice mild smoke taste.

tlinder Seemed to cook a little faster than pork butts, they take about 1 1/2 hrs per pound for me at 225 or 230. I took the last chuck roll off at 190 and put in cooker wrapped in foil. The next on I will go to 195 or 200 degrees. The chuck roll has a lot of grease, makes them taste good. Really can't give a time since it cooked hotter than I normaly do. My guess is a little over a hour per pound. I just used a rub and let set overnight. The rub was: 1/4 cup turbosugar 1/4 cup coarse salt 1/4 cup paprika (I just a mix of sweet & hot) 1 TBS fresh ground pepper 1 TBS each of granulated garlic and onion powder 1 tsp cayenne pepper 1/2 tsp coriander Look like you are doing great with you new KK. In my 40 plus years of bbq the KK is BY FAR the best cooker I have used.

Gave some to friends the rest foodsavered and frozen. Taste was very good. Still have 2 more of them frozen, be a while before I do another. Next one will be cooked at around 230 to 240 and longer is loss a little more fat.

Charcoal usage. A couple of pictures of lump usage.

I needed to adjust the lid latch for a better seal. No problem moved the adjustment a little and it stopped the leaks. The more I use the KK the more impressed I am. Charcoal usage on the 19 1/2 cook was very little. Started with 11 lbs plus 1/4 chimmey, when done the charcoal basket was still full.

its off and pulled Cooked 19 1/2 hours. Started at 225 but had air leaks and dome temp stayed at around 260, 270. Pulled at 190 and put in cooler at 8:30 am. Tryed to pull about noon still to hot. Raw was 23 lbs got about 12 lbs meat. Lots of grease but very good.

A 23 pound chuck roll started at 12:30 pm. 11 lbs Wick Good Comp. blend plus about 1/4 chimmey light dumped on top, apple wood for smoke. Rubbed with Turbinado sugar, coarse salt, paprika (mixed hot & sweet),granulated garlic and onion powder, cayenne pepper and ground coriander. Should come off sometime tuesday evening.

Sorry I didnot post the address to Irfanview it is: Irfanview.com The picture of your puppy is great.

Resize pictures I use Irfanview most of the time. It is a shareware program, free to try if you like make a donation. Just to a google search and you can find lots of programs.

Haven't cook yet. I froze the 2 biggest ones. The little one a 23 pounder is aging now. I will cook early this week. Will post pictures and results when done.

Very nice he will work HARD to train you. Looks like he will be good sized dog.

Ham loaf. Local meat market makes it. Its like a meatloaf but with ham. About 4 lbs doctor up with spices.

Thank you We both thank you. He is a hard worker . He also loves beer.

Round and come in all different sizes. Stores that have pottery supplies and teach throwning pottery will have them. I have 3 left from our old hobby 15 inch about 1/2 inch thick. These are about 10 years old and if I remember they were about $6.

Shelf, need spell check or thinner fingers.

For just a heat deflector I use a kiln self from cermanic stores wrapped in foil. Just got the size you need and they are cheaper than pizza stones. My 1/2 cents worth.

Both of us are very happy with our Deluxe OTB. The only thing I can say now is: My God Dennis you make one hell of a great cooker.

Yes it is. He is spoiled rotten. He has trained us well. He does do a great job cleaning spills and testing my cooking.

No not local. This is about 60 pound left over when my k cracked. Comp. blend is no longer. Mostly I use Royal Oak from WallyWorld.

The wingnuts are on the Guru door Fred makes to fit the K. The other nuts may not have wings.

Thought about cutting first but I think I'll cook and then foodsaver. The largest one is 29 lbs. Really only wanted one to try. The way I had to get one was to buy a case. Should be a good test for a loooooooooooong overnight cook.

I use pizza stone and kiln selfs. Cover with foil and use pan on lower grill.