bosco

curious if anyone can answer this. I assume the " size of these grills are from side to side. So this is a 23", what would be the front to back size ? I assume a tad smaller??? I love the size of this grill.... perfect for all of my needs and some

something about the oil they use.. makes the best fries I have ever had!!!

speeds are reverted back to 14/4 dial up buddy!! chip wagon, fry truck?? Locally we have converted food truck/stands that are permanent structures in a set area throughout the city. They make the best fried... everything. fish and chips are great and the fresh hand cut fries are out of this world!!!

those look fantastic!!

thanks. I am not a huge ribs guy, so chicken is always a great combo with ribs or me

Now that is something special!!

Beauty cook tiny !!!! I did spatchcock too tonight!!

yes, I can't wait for that !!!! Robert a bit....

My dad wanted to stop by for dinner as my mom is away in Portugal with some friends for vacation. So... why not. Got up this morning and had two racks of sides and a nice yardbird ready for some treatment. Went outside to light the grills and this is what I see so the weather channel says no rain but it sure looked like it... Moving forward lets start with the ribs John Henry's Peach rub is still one of my favourites!!! cut sides to St. Louis cut and here we go Look at the moisture sucking out of these babies!!! Of course I will use my favourite wood chunks. Peach wood from fruita wood in texas (This was the last, ordering another 50lbs) got the grill heated to 225 for an hour and threw the wood chunks in look at these babies, honestly, I am not a huge pork guy but these are looking good close that lid up and cooked for 6 hours, spritzed a few time with apple juice and cider vinegar Still nervous about the rain, I added a little protection to the big joe loaded the Joe Jr. up with lump about 4 hours into the cook. Cooked this puppy at 375 indirect for 1 hour and 20 min. hit IT of 165 and pulled it and done pulled the ribs and let them rest for 15 min, one was sauced the other naked!!!! Hit this meal up with some fries from the chip wagon down the street Man this was a killer meal!!!

does it ever!!! I can't wait to see a picture of mine before they pack them up. Do they do that or no??

I knew something was up

Ok, I need to address this first... MacKenzie you are a coaster and you do not like seafood?????? What!!!!!!! That salmon looks sensational very nice cook. I think I need to be grilling my fish hotter this is a great idea. I always stay sub 400 and regret it each time. Great looking plate of food!!

For the record... it was for 5 adults and 4 kids... and plenty of leftovers for Monday

I feel like the earths gravitational pull has slowed down time since August 17th 2015. Ever since that date it is like seconds have become minutes, minutes became hours, hours became days, days became weeks........ Coincidentally enough August 17th 2015 was the day that I placed an order for my KKs. I wonder what has caused time to slow to an abrupt halt.... Anyone?

I wish we had more to show you... fresh corn and salads. I just loved the shot so thought I would share

so I did some Chicken/mango sausage, lamb spiedini, lemon pepper chicken wings and plowboy wings. Everything was delicious, sorry no finishing pics as my camera battery died. But nice shot of the meat. Had some company help crush this

Nice cook!!

they look good to me... I would crush at least 2 of them no problem!!! Did you crack your pizza stone, or chip away to make it fit the KK???

yeah you are right, maybe I am overthinking it. Lots to think about while I am waiting for delivery lol. I told Robert today, that I have officially stopped looking at the KK website. Each day I look, I wonder if I should change this or that. I am not going to look, I am not going to look........

For now that is my intent. I love my KJs!! I am not sure what the future will hold with these two new additions. I have the room in the yard. I may actually create a bbq nook down by my pool shed and have a few down there. This is unchartered water for me so to speak. I know that these KKs will be awesome to cook on that is for sure, and will consider a 16" maybe next spring. So for right now status quo, and can't wait to get these bad boys home to Canada!!

I just posted in another post... so here it is. I am looking for some direction on how this venting works. It has been confirmed that my twins will come with dual vent on the bottom and I have no idea how the top vent works. I assume that the top vent spins open and closed and obviously the more open the hotter, the more closed the cooler.... With my current daisy wheel, I can see where the holes are lined up for air flow and very easy to recreate that setting for the following cook. How do you know how far it spins etc... And what do I do with those bottom vents. One seems to be holes the other and open slot. I am looking for video or photos you have taken while cooking and any advice etc. I read a post with a chart that must have been from a user manual, however, I just don't understand it. Please educate me !!

I will be looking to partner up with anyone in Ontario (preferably Southern Ontario GTA) to purchase both charcoal that you sell in the near future. Tinyfish and possibly Rak I know would be a great thing for us. I have a truck so can arrange delivery as well

great advice here It is funny, I think that I know what I am doing with Kamado cooking. I have learned my grills and can set them exactly where I know that they need to be. Switching to a KK will be like learning how to cook all over again. The good news is that I have two of the same grills so the learning curve shouldn't be too bad. I have no doubt that in the near future I will be posting questions on how to set temps etc etc... Always learning

With fall around the corner soups and stews increase here. Very nice cook