Tucker

new brisket pic i evidently messed up the url for the first brisket pic, her eit is: The brown sugar on the ribs.. wow... very good. this method will stay in my list of favorites.sweet meat with heat from the rub and then savroy goodness from the sauce.

Did a brisket (7#) and Ribs (spare ~13#) Used dizzy pig red eye express for the brisket. Used brown sugar rub overnite for the ribs then my rib rub before cooking. Sauced the ribs with red + honey for the last 15 minutes.

post pics pretty straight forward. When you have the screen up where you type your message, just below the text box in which you are typing is a underlined statement in light gray "Add image to post". Click the statement, it will pop up an attachment window. This will allow you to navigate to the file directory where you have your images stored and attach the desired image or images.

Oh so correct FM. No Pics, no Event. we all need pics......... as a matter of fact, all the books in my house have pictures in them

i use a large garden trash bag, unfolded but not opened, lay it under the front of the KK under the ash door like you would a drop cloth. i extend it back beyond the front lip of the KK so it catches all the ash i push out with a 4" paint brush. Pick it up by the 4 corners and dump it behind the flower garden. i fold the "tarp" up and put it in my cart.

welcome aboard John. I echo everyone's sentiments and am certain you will be fully satisfied with your KK, Dennis, and this forum.

do the dogs and coyotes ever stand at the fence and talk smack to each other?

Congrats!!! pork butt or ribs are usually great 1st cooks. easy, and you really can't miss.

Next Steaks When you do your next steaks, i recommend to use the 'reverse sear' method several others on the forum have discussed and tried. I did some super market steaks this way last weekend. I was very please with the outcome, very tender and seemed to have a broader and deeper flavor to them. Agreed on the cooker, absolutely the best you can get.

setup Great setup. You can put vertical extensions on the wire cart and place your choice of granite on top. btw....is that fence to keep out the coyote?

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