Tucker

We made ribs and pulled pork this weekend. Had to break in the new Stone-tiled KK we received Friday. Use the DigiQ II for the pork butt (8#). Followed Chris Lily's pulled pork recipe for the injection and rub. My wife and I agree that this is the best we've done so far. The ribs were done with a Memphis style rub we bought at Williams and Sonoma (I ordered Dizzy Dust too late), and with Chris Lily's Rib rub recipe I found on the web. Pork butt Sunday am after being on for 11hrs at 220f. I had rolled the KK under the porch roof (rain was forcast). We followed Chris's instructions, left the pork on until it hit 195f internal temp. Rolled the stone one back out to it's rightful spot. Marvin is coming to temp to get the ribs going. Is this a miniature Komodo Dragon? It was hanging around the back of the KK, warmth probably felt good. Here are the ribs ready to come off. 6hrs @ 220f.

Welcome!! It is a whole other world using Dennis's devices, hope to see some of your triumphs!

Thank you JD!

This should be in the Fruit Cove, FL post I guess I made a mistake with the location of this post.

It is already there - the Stoned one to the right

Updated Photo to include "Stoney" The pic speaks for itself.

I just received a 19.5" stoned KOmodo. I put pictures in the Photos section. Very Impressed with the fit-finish and appearance. I cannot impress upon anyone that is on the fence about purchasing one of these, that it will be a investment you will reap the rewards over the years. This is my 2nd one after having the first over one year, I have used my first one at least twice a week, but always found that while I was doing the shoulder or brisket or turkey that I would want to have ribs or chicken or steaks adn couldn't because my first was tied up with the low-n-slow. Now I won't have that problem (unless I crave a pizza also) . Dennis - thank you for customer service, quality and ultimately the good eats.

Look what showed up on my porch today!!

Marvin & his stoned partner Bobvoeh - yes and Marvin gets what Marvin wants. It just has to make it from West to East coast.

Got the answer - Thanks to Conodo12 I have the answer. I am posting here for other folks. This is the DigiQII part # 800-1015-000 When you are asked the questions to configure your DigiQII: Select a Fan: Pit Bull w/ Hook 25 CFM w/ 6ft ext. What type of BBQ do you have? Bulkhead Style Inducer.

I need some help on this folks. I have read the posts for the Guru, but still have not figured it all out regarding what pieces and parts I need to equip a small and large KK with Guru's. If anyone has a packing list they can provide, it would be most appreciated!! (I most likely have killed off the brain cells that can figure this out with too many margarita's or martini's)

We are in NE Florida, the deer around here get upwards of 120#.

A few Sunday's ago we cooked up some Speedies. This is a recipie that I got from my Aunt who lives in Johnson City, NY. My neighbor's son got his first deer around Thanksgiving and gave me a 5# roast to freeze. When you take them off have some chicago rolls (short torpedos) ready, just slip the skewered meat into the roll, grip and pull it off, dress it as you like. Yum. Recipie: 3-4 pounds of venison cut into ¾â€-1†cubes 4-5 cloves garlic minced (fresh is best) 1 Tablespoon Oregano 1 Tablespoon Basil 1 Bay leaf ½ cup sugar ¾ cup vegetable oil 1 cup wine vinegar (can be red, white or cider) Parsley to taste Juice of one whole lemon Mix the ingredients above well and pour over the venison. (Best container is a large pickle jar) Marinade minimum 3 days, no longer than 5 days in refrigerator. Shake or stir often.

Where's the pics?

NEw Kooker Congrats ! another Floridian. Enjoy -

Temp to pull butts off right before my pants catch on fire (sorry - could not resist - it's been a long day)

Lookin Good Congratulations on the new arrival!!

We did two turkeys (27# each), we have a large group to feed. One was done in the KK the other was fried. The KK roasted one was prepared with home-made bread stuffing inside, carrots, celery, onion and spices in the pan with a butter massage to finish. KK @ 320-330F, covered with foil for 3hrs, uncover for another 3hrs, then rest covered for 30min. Internal temps were: breast - 179F thigh-189F A little high, but NO dry meat, everything was succulent. Roasted 27pounder Fried 27pounder

Stone Rocks WOW. Very nice, the color and pattern look terrific. Is the grout to be grey or black?

Photos ----- Waitin to see those photos !!

Which is Harvest Gold? Is it the top or bottom one? The top one looks good.

right... and I'll have to live with you.. my wife would kick me out!

Re: On the Water...

Where are the pics? Am I missing something?

Thank you gents... It has been handy with our kitchen being redone.