Tucker

Welcome!!

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

Fixed that for you Smile

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...

My black on black Gen 2.2 is on the water! Cannot wait to post first cook pics!! Here it is:

Excellent!

Next time I am in Harrisburg visiting Hershey Med Ctr, I'll stop by for some dinner!!

Where are the pics? Am I missing something?

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

Please post your prep and cook details with the pics.

Never had beef cheek..