bosco

Love that pic with the little guy in it

It's past 2. Where are my photos

I have said this before and I will say it again. The KK will never burn or dry out a meal. Try as you wish but something magical happens under that lid. I forgot chicken for over 20 min and when I went to rescue it, it looked a solute let perfect

Awesome and congrats. Can't wait to see some pictures

Once the grill heats up they will harden back up without issue

I did a shoulder and brisket last week for a party. Small cater request from a relative. i know BBQ i know Kamado cooking I know the KK is rock solid at temp holding i know how to cook the S&@t out a shoulder i panicked all night even though my 32 was solid without wavering all night. I got up every hour just in case. I feel your pain and next time I need to use my cyberQ for peace of mind

Let it go until the smell goes away

looks great. Don't worry about the pebble venting it is very normal on pebbles.

That is awesome! Congrats on the new cooker. What got you into the KK? I can't wait to see photos

Dennis has just finished making straight rods that should be released soon. That is more traditional roti and he has agreed to make them as many have asked for it. The basket you would want is the 8" with 6" reducer. The basket will fit most cuts of meat and birds. Basically for smaller cooks you add the reducer basket to make it smaller. Or for larger cooks you just use the 8" by itself. Its like an open basket with prongs that lock shut to keep the meat in place. I plan on ordering a straight rod so that I can order a tumbler basket that I liked using before. The question you ask yourself about getting it should be "why not" lol

You just summed up my exact opinion after my first cook. I had three kjs and loved them. Everyone said that I would never use them again once I got the KKs. After my first cook I noticed things that I liked. I found the food moister, temps easier to control, less air flow etc etc. Suddenly I was thinking what am I going to do with all of these other BBQs now. Someone jokingly asked you a few weeks ago when you were going to order the 23. You responded much like I did saying that the other cooker was still great and you would keep it. Now, you got the KK, your wife wants you to turn the primo into a flower box and she loves the KK. You now love the cooking on the KK and now you too have come to that conclusion. Looks like it's time to sell the primo to a friend and make that call to Dennis again lol!

This looks like an epic cook

A few things about the 32 and temp. I tired some new lump a few weeks ago. It was Argentina lump and the wood took forever to lump. I have yet to use the cochar lump but have heard great things. I have heard to break it up and it will ligt quicker in smaller pieces. With RO lump which I love, for low and slow I turn the top damper a 1/4 turn open and the lower vent I turn the left dial just a crack and the right dial I open with the smallest hole. I will hit 250 in about 45 min. Don't ever overshoot temps with a KK as they can take sometime to cool down. The reason for me opening both bottom dials is that I always found that my lump wouldn't burn on the right side of the grill The right vent open allows for even burning from left to right. For 350-400 I simply open 3.5 turns up top and the left dial opened 3/4.

You win

Sounds like the makings of a 23" ultimate in your future. Your wife seems awesome... You are a lucky man !

that colour is spectacular! I really think that it pops in its location. The side of boxed goodies will keep you busy for days on end lol. That looks like you ordered just about everything and some I am dying to see more photos and hear your initial thoughts. Everything you expected and more? worth the wait?

you are going to have a busy Friday ripping that sucker apart. Just an FYI, those KKs are so well packaged it is like opening a giant apple product. Every time you get something open, there is 5 more things inside that you need to open. Can't wait to see the photos and hear your initial thoughts. I can honestly tell you that when I went to the warehouse to arrange shipping, I was in disbelief that they were mine. They looked so spectacular in person compared to the online photos. I have a feeling that you will have the exact same feeling come over you when you see this dropped off at your house Friday

I light RO red and wait until the dirty smoke is gone and all is well. Great advice above but in all honesty I have never had an issue with RO as for settings, I turn the top open a 1/4 turn max and the bottom just a sliver and let it rise slowly. I find this gets me to 225 all day long

My wife was dead set against it. The day they arrived and I set them up she said "oh those are pretty". Never bothered me again. Now she brags about them more than I do

Likely lol. Message me so we can kill some beers

Very cute and congratulations. The kids will be very happy

I didn't realize that you already did

I just posted on the guru site for you

finished everything up right on time and I am very pleased with the overall turn out of these two cuts. These were for my cousin who is having a surprise BBQ for her husband. He is a huge fan of BBQ so I hope that I did it right. We should soon see if he approved. From the samples that I took, I think they were about perfect and the butt

7am and these are probing at 170-175 in spots. I'll monitor until 10 but don't think that I need to up the temp all that much as they have already likely progressed through the stall. I may wrap them if needed but looks like the KK has produced some awesome results. As soon as I poked them they started juicing up... A sign of amazing moisture retention. Here is a picture after 9 hours at a rock solid 250 degrees. This temp has been unwavering all night