Tucker

Looks excellent, would have never thought about a peach slaw

my 2 cents: If the ham is pre-cooked, put the ham in a rectangle pan (1/2 steam tray size) and start the prime rib first on the main grate, then add the ham on the upper/sear grate ~2 hours before the prime rib is to finish. I have found that a pre-cooked spiral ham takes about 2hrs @ 350f to heat all the way thru and crisp the edges. If the ham is not precooked, I agree w/ Aussie Ora, use a drip pan or foil to keep one from dripping on the other. God luck, lets see pics of setup and completion.

Started baking, got the first round done; 6 dozen 'pin-wheels' (pic attached), 7 dozen Italian wedding cookies, 8 loaves friendship bread.. the pinwheels are a baking powder biscuit dough; cinnamon/sugar & brown sugar - super when heated w/ butter.

Congratulations! Beautiful, the blue pebble looks terrific. years of satisfaction await -

Thank you for the site recommendation - Pequod, i guess I missed your reference to it. We have a Cuisine at Home subscription, they deliver DVD volumes w/ PDF searchable, we also use Big Bob Gibson's BBQ book. other than that, it is food network web pages and a set of four (and growing) volumes of handed down and downloaded recipes. cheers, and hope your new adventure w/ KK cookin goes famously.

I use lump (Royal Oak / Rockwood) to get the fire going with Dennis' extruded charcoal as the main fuel source.

I use Rockwood and Royal Oak for lump; also keep 2 large chests full of Dennis' extruded on hand (70 or so boxes)

Last I checked, this was not going into production. I went to this supplier for mine. http://www.bakingsteel.com/

I have never wrapped the shoulders i have cooked. I just cook them straight through to 190f internal temp. The stall always occurs and takes several hours to get through. I usually hit it at ~170f internal temp. Run the grill at 220f using the BBQ Guru DigiQ to manage both the pit and meat temps. My typical cook is two 8-10 pound shoulders and takes up to 14/16 hours to complete. Even with one shoulder, same timing. I always put the meat on the cooker directly from the refrigerator so as to get as much smoke as possible.

I've been using the BBQ guru DigiQ for approx 10 yrs now; it just does the job I need it to. I have had no reason to review the other products, but as 5698k stated, the competing products seem to be on the same level as each other.

Very nice. congrats

Welcome Ed Start drafting your craigslist ads for your other smokers/cookers. Post pics when you get it.

looks terrific; love doing all kinds of fish on planks. super simple.

Nothing fancy here, just slip an unopened plastic 33 gallon lawn bag under the front legs below the draft door opening (like a drop cloth). Remove draft door form the outside, the screen from the inside and brush the ash out onto the bag. Dump said bag into trash, fold plastic bag for next time.

There are also many ideas in the recipes cooking techniques/poultry section of the forum.

We always prep the bird as if it were going into the oven. cooker @ 350 f and drop a few chunks of apple or cherry in if we feel like it that year; sometime we put no smoke in, just let the fire kiss it with its smoke. all the meat comes out perfect, moist and with a nice touch of smoke.

As the Nike slogan goes ... just do it we have enjoyed using ours several times a week since starting in 2007. You will enjoy, for years.

It appears the diagrams have their measurements in Inches (") not CM.

I have used BGE, Cowboy, and Royal Oak. I find the RO is the better of the three. I lay a bed of KK extruded in the bottom of the basket then put RO on top to get it going for everything except steak; the steak cooks, i use 100% RO. In either case, i wait until the smoke clears to put the food on.

That is a comprehensive list. lots of pics when they arrive

BTW - that white foam on the outside, now that is from running the stallion too hard

I am sure Dennis will comment with more specific details. Short answer - nothing to worry about - it is the white face skim he puts on the inside of all the grills to cover up the less-than attractive gray of the interior material. This has happened to all 4 that i have owned - i just brushed it away before proceeding.

Our condolences Dennis. Remembering him and celebrating his life is the highest honor to be paid.

Brother-in-law owns it now

Thanks!