Tucker

Do i have to be logged into yahoo? followed directions,, there is not a selection to add location off the right mouse menu.

how do you add a position? how do i add my position?

Welcome and happy cookin' welcome Reece! you're gonna luv the tasties off the KK. post lots of pics.

My niece and wife made these from a cupcake book this afternoon. I was the beneficiary of the left over icing and ground up Oreos.

excellent cook! - thanks for the pics. yup, can't leave the dog out. how long was the cook?

ash using the front draft door opening works very well for me. I keep a 33 gallon trash bag in the cart. I do not open all the way into a bag, I open it 'til it is a double thick plastic sheet, slide it under the front of the cooker so several inches are beneath the front of the cooker. Use a paint brush to sweep the ash clear from inside, brush off the outside of the draft opening, slide the bag out, pick up the four corners and deposit the ash in the back of the flower garden. Fold the bag into quarters and store in the cart. Putting a hole in the bottom of the cooker would present another opportunity for unwanted air flow, maybe structural implications and as FM pointed out, possibly obstruction by small bits of lump.

off the palette We did the same as slu for the two 23" , 2x4 on edge with 3/4" ply sheet, probably 24" square as a ramp. The 19.5" guy I just rolled off the palette gently. The wheels make contact just before the edge of the leg and allows it to roll well as it comes off.

'taters' I just put them on the grill. usually unwrapped. haven't done them with hickory, but with apple and pecan. they pickup a nice smoke flavor. If you are running 250, you'll probably have to up the cook time from 40min-60min up to maybe 90min. put them on counting on 120min, then keep checking them with a fork. you can also oil-salt-pepper them and wrap in foil before putting them on. once they are done, you can wrap 'em up in foil and stick 'em in a warming tray or warm oven (170 or so) to keep 'til the meat is ready.

thanks for the compliment, but the end product you have there is extraordinary. Although, I do have enough room to store 2-3 KK's worth of accessories.

Wow - Kinda makes me wish I had waited...... Very nice Dennis!

Very nice T.. gotta love it when you can do a good cook in short order.

mmmm.......Websters Dictionary? I just couldn't pass that one up, sorry T. Nothing personal, just a chance for a laugh - no offense.

I wrapped mine in heavy foil and left it in the steel tray it came in. When it gets crusty, i change the foil.

what a mess!!!! Not to insult this guy, but geeez, how can anyone be so lazy as to destroy good pork that way?!! sometimes progress for progress's sake is ridiculous. Say no to obliterated pork. I'll stay with my forks thank you.

vcool I am going to give this a try. Thank you Larry for bringing this to the forum. I have a bamboo container of sea salt next to the stove I cook with all the time, but never thought of this. sweeeeeet

We had a cook out for approx 30 folks Sunday. I spent the day Sat cooking wet ribs (20#) and slow cooking two briskets (~7.5# each). Once the Ribs were done I put two butts on (~7.5# each) and let it go overnight with the guru in charge. I refrigerated the ribs and brisket, my wife cut the brisket cold Sun am and we warmed the ribs & brisket in a 200 degree oven covered for a few hours before serving. The butts came off at 7am and were wrapped in foil, towels and into a cooler till being pulled then warmed up in the oven with the rest. Used apple on the ribs and butts, no wood on the brisket. the ribs and butt were done using Chris Lilly's recipe's (thank you Chris!) and used Dizzy Pig 'Red Eye Express' rub on the briskets, light dusting to keep it in the range for my guests. Please forgive me for not getting grill pics, the brisket was done on the small KK, the ribs and butts done on the large KK. Pics are after i started preparing and after folks had gone thru the line once. Butt being pulled Brisket on the line Ribs on the line Dog on the floor waiting patiently for a fumble.

Little late I'm late in posting, but we had a house full since the Wed prior to the holiday... just recovering. We did 15# of butt, 15# of brisket and 20# of baby backs. Posted the pics in the cooking pics section. I was also late taking pics, did not get any of the grills.

~7yrs In less than 7yrs you have rocked the 'ceramic' cooker market with your innovation and customer service. Here's to your success (which we all benefit from) and to it enduring for many more years to come. thank you.

can smell 'em from here excellent job T! Did you sauce them near the end of the cook?

Ooops... Burning Mandarin, not Mandaric.

Was in LA a few weeks back and stopped into a Wolfgang Puck eatery. Got this recipe from the cocktail bar. Ingredients: 2 Slices Serrano chili 1 ½ ounce Absolut Mandarin vodka ¾ ounce fresh lemon juice ½ ounce orange juice ½ ounce simple syrup ½ ounce cranberry juice Directions: Prep glasses, apply some simple syrup around upper edge of glass (not lip), roll in powdered sugar. This should give effect of “frosted glass†around the upper edge of the glasses. Muddle two chili slices, add all ingredients, shake, strain into glass, garnish with chili slice.

Welcome Welcome! I am certain you'll find plenty of enthusiasm from all the members. But.. one important rule.. no pics = it never happened post how your pizza comes out.

Thanks for the compliments. This is actually very easy.Used a old 10" piece of aluminum gutter, 1"x6" rough cedar. I ran 5/8" screws from inside out to hold the cedar to the gutter. once the wood is on the unit becomes quite sturdy. drill holes in the the bottom for drainage. took about 45minutes.

We created an herb garden a couple weeks ago. I build the planter and my wife planted the herbs. Tyme, two types of chives, two types of oregano, three types of basil, sage, rosemary, dill and mint. It is nice to have fresh herbs again.

Updated photo The newest KK on the back porch.