Tucker

Re: outdoor kitchen My 2cents... i think you can dump the gasser. I only have KK, a 19.5 and a 23. I have cooked for up to 60 people, 32# of butt and 30# of ribs, plus dogs, burgers for some of the guests. I cooked all of that on the 23, butt over night, ribs came off as guests arrived, burgers and dogs on demand. I believe that Chris Lilly had 8 butts on his 23 while doing the NYC cook out. IT can turn out a large amount of bbq.

Re: Three Extruder Machines are in the House! Thanks for the update Dennis. When it's ready I am sure we'll justify a few containers full with orders.

Re: Question about truck delivery My experiences were both stress free, the drivers were accommodating and put the crates onto my back porch. They used the pallet jack they brought, I had two sheets of 3/8" plywood ready to traverse the backyard and go up the 3" rise to the porch. I tipped the driver $20 on each trip.

Re: Turkey on KK Looks excellent! ice bags, interesting idea, i agree.

Re: Foreign objects in lump charcoal Thanks FM. I don't recall seeing RO in WalMart, but will give it a more concreted effort next time. I will also look into Lazarri

Re: Foreign objects in lump charcoal I use Cowboy a lot, have found rocks, concrete pieces, no metal yet, thankfully. I cannot find anything other than BGE near me, and BGE seems to have a lot of petroleum odor to it which imparts to the food. What stores are you finding RO in?

Re: Saturday afternoon RIBS Ah - that is a great find, the mountain mozzerella.. The ribs were outstanding, no sauce needed, they were very moist. Adding brown sugar will be a mainstay.

Re: New owner--First time start up Ed, The forum is rife with info on "how-to" depending on what you want to cook. You are going to enjoy cooking on these babies, they rock. If you have something specific, do a search then post questions, we can all be very helpful, but need direction on what you'd like to do. good Q. Tuck

Did 10# of cryopac'd ribs from Sam's club. Dizzy Pig rub, then a layer of brown sugar, let 'em rest in frig 5 hrs, added more dizzy pig to soak up the moisture that formed. Put them on Stony (19.5 er) at 250f for 4hrs... did the flex test and yup ready to come off. they are in foil in the warming drawer while we drink some Zenato Valpochella Ripassa and eat caprise salad for our garden waiting for our guests. dinner is short ways off.

Re: Just in time for the summer... Excellent!!! Enjoy the Q, summer is just the beginning

Re: First Rotisserie Cook: Very nice Slu, I started with a 10.5" x 16" old cookie sheet, split in length-wise in half with tin snips, and slid the two halves together. I guess it ended up around 5.5"-6" wide overall, considering the lips, etc.. I covered it with foil to keep the grease from running out. I have not had it overflow with grease, in fact, the grease usually smokes off after it drips.

Re: First Rotisserie Cook: Very nice I can't find my old post, but here are the pics again. I used an old cookie sheet, cut it in 1/2 and put little bolts on the ends to hold together. Foiled it and set it directly on the fire box handles. No heat stone. It deflected the heat enough and caught all the drippings.

Re: Pebble tile or Square tile? I got square first, then had to add a pebble one when they came out. Couldn't help myself. Same thing will happen with the copper clad portable!! I like both approaches, but do agree with Dennis, the pebble lends itself better to the shape of the KK.

Re: I'm STOKED!!! Congratulations!! welcome to the club. Getting to the back porch across the lawn, I found that two pieces of 3/8" plywood and a tip for the driver work well. The tip to get the driver to help move it around back using the pallet jack off his truck. The plywood to lay down on the lawn to roll the pallet jack over. Two pieces to keep alternating end to end as you progress to destination. I am assuming the porch is at lawn level. If it is not, then possibly using the 2x4 method at that point would be in order.

Re: Three Extruder Machines are in the House! Excellent!! What does the timetable look like?

Re: Order placed and now the waiting starts..... Doc - good idea with the gas grill... you can also modify it easily enough by removing the grill part and putting a counter top on it.

Re: HAPPY DAY TO ME !! Happy day to you indeed. Welcome! and enjoy. Please post pics....

Re: ribs and sausage Great pic - definitely lookin like a party

Re: lamb rack Oh man... one of my favorites... I usually use the Big Bob Gibson's lamb rack recipe... but man you need to post that list of ingredients.. Hey Z - do you have the imported lamb available? Racks, legs, ??? When will you be able to ship in the US?

Re: 1st pic post Nice color - very nice.

Re: Suckling Pig Can't wait to see how it turns out... anticipation on the photos and results.

Re: Questions about the 19.5 inch Komodo Kamado tough to say which i like most, i do use the smaller one more for just my wife and I, but when we entertain, i have one running low, slow, long for brisket, butt, roast, etc.. and the other for fish, ribs veggies, etc... If I had to give one to cousin joey..... I'd give him a absenth cocktail instead

Re: Questions about the 19.5 inch Komodo Kamado Regarding moving... I have used a handtruck and straps to strap the crated KK to the handtruck and rolled it round back of my house across grass and pavers to the back porch, then uncrated it there. The 19.5 i handled by my self, the 23 i had one other guy help me. Just another way....

Re: Questions about the 19.5 inch Komodo Kamado I own one of each also and agree with FM and JD in their assessments. May I suggest that if your move is imminent, why not place your order with Dennis and have him deliver it to your new abode in Europe? You would not have to worry about repackaging and shipping.

Re: Florida Charcoal 2011 Cool. Dennis - when you have the ability, we'll help fill the first container.