Poochie

That looks mighty tasty

I bought it by mistake this morning, but it looks like good stuff. It has a vegetable binder to make it into charcoal briquettes. I haven't used it yet but I will this week. It's actually lump charcoal. It reminds me of the stuff Weber used to make into briquettes. I loved that stuff.

Hey Milton, you should be close to getting that KK now, right?

I understand how you hurt your foot now. Kicking the cats. Nah, I have one cat and one dog. You start loving them like they're kids. Which they are. Good luck with the foot. If I lived closer to you I'd give you hand. And when all else fails, those cats will eat Fancy Feast in the can.

"Not only do i have a list of ingredients for frozen stuff, gonna stock up on non-perishable stuff to make things easier for my 6 weeks of hopping around on one leg while recovering from my pending foot surgery." What's the problem with your foot?

I had no idea you lived alone. I agree that 4 quarts would be lot to eat by yourself...even over a few weeks. When I make it, there's always a crowd over so it makes more sense for me. Not because it's cheaper but because of the amount I get out of it. I never have rock salt or ice for that matter on hand. Now your KK example stretches it a little bit. I have a Santa Maria grill now, oven and other cookers. They were all cheaper than the KK. But the KK is positively better, more versatile, and an item that will last 2 lifetimes. I certainly wasn't saying that about an ice cream maker where the ice cream is done when the motor can't take the strain anymore and quits! Oh yeah....low calorie ice cream? What's that? Enjoy your machine, Jeff. I may pick one up this summer.

Add real cream, eggs, sugar, cherries or whatever. Cook it, cool it, add ice and churn it. They make better versions of this one but the principle is the same. The best part is that you're making 4 to 6 quarts at a time. If it burns out after 3 or 4 years, you don't give a baboon's red behind because you already got your money's worth.

Beautiful area and great quality photos. What camera are you using?

Welcome to the club. You'll have many years of enjoyment with your KK and your skills will be automatically elevated.

Troble, the food looked outstanding. I couldn't make heads or tails of what you were eating and then you posted the menu. After I read it I couldn't tell heads or tails what you were eating. But I'm an uncultured savage. I'd love to visit a place like that. Tony, your food always looks yummy!

I get the worst gunk off with a 3/8" open end wrench. When I want them to shine, I use a Scotch Brite pad.

I love Pickapeppa Sauce but it's been a while since I've seen it in stores. But back in the day we always had some in the fridge. It's one of those sauces that's good on everything. Another sauce that's good on everything is Tiger Sauce.

Wings and a chuck roast. No blower, no external thermometer, just fire, lump and meat. Very very tasty.

I've decided that the best thing to do is keep the one I have. It's so easy to think you need to upgrade because that 42" is so big and beautiful. But in the real world, my 32" is big and beautiful and cooks like a dream. When we move, it'll move with us. I cooked on it again yesterday...like I do 3 or 4 times a week...and just had that "aha" moment that told me how perfect this cooker is. It also told me to shut up about selling it. So thanks everyone for the input, but we can put this issue to sleep.

Thank you, sir

It's a different amount of time with different lump. Sometimes you move it because noting is happening. But putting a clamp on it works so I don't have to stand there for 3 minutes while it does its thing. I thought about getting a MAPP torch. Can you invert the container and it still works?

I also use the viper fan from BBQ Guru with my Fireboard 2. Works perfectly.

I use a Looflighter too but it's basically a heat gun with a long nose. The drawback to a Looflighter is that you have to hold the button constantly for it to work. I put a clamp on it. Just about any heat gun will work to light lump...including a Harbor Freight $9.99 one I have that I picked up on sale.

I agree...nothing like hindsight. Anyway, I'm going to guess that this general section or Facebook marketplace would be the place to list it.

That's a good point

That's basically the whole plan. We will most likely be moving in a couple of months and instead of moving my 32, I'd sell it with the house. Then once we're settled in the new house, I'd ask Dennis real nice to sell me a 42. . I knew I should have bought the 42 from the get go, but I didn't. Anyway, I do have most of the cool goodies that go with it and it's less than a year old, so it shouldn't be a problem selling it. And for those of you thinking it...no, I don't need both sizes.

Son: "Daddy, I fell in love and want to date this awesome girl." Father: "That's great, son! Who is she?" Son: "It's Sandra, the neighbor's daughter." Father: "Ohhh, I wish you hadn't said that. I have to tell you something, son, but you must promise not to tell your mother. Sandra is actually your sister." The boy is naturally bummed out, but a couple of months later: Son: "Daddy, I fell in love again and she is even hotter!" Father: "That's great, son! Who is she?" Son: "It's Angela, the other neighbor's daughter." Father: "Ohhh, I wish you hadn't said that. Angela is also your sister." This went on a few more times, and finally the son was so mad, he went straight to his mother crying. Son: "Mom, I am so mad at dad! I fell in love with six girls and I can't date any of them because dad is their father!" The mother hugs him affectionately and says, "You can date whoever you want. He isn't your father!"

Dude, you've got more toys than Santa

What Tony said...but I'd like to add that might want to use two skewers so they don't spin. If you have the wide skewers, one will do it.

They put them on sale around here for 99 cents to 1.19 a pound. Prime briskets are 3.99 at Costco. Tri tip is $8.99. jYardbirds go on sale for 89 and 99 cents here. Pork belly is around $3 a pound. I guess I got carried away. I buy so much meat that I've memorized the prices.