bosco

Yes I couldn't be happier with Dennis!! A great guy and patient with my harassing ways !!

That is beautiful. I do Easter and thanksgiving turkey on the BBQ and my family goes nuts. My mom usually does Christmas dinner... This year they all voted to have it at my house. So now I do three holiday dinners!! Great bird cook!!!

Yeah perfect timing on my part giving up those tickets. My wife hitting me with... you should get that tiled Kamado you wanted almost made me pass out in excitement. It was nothing I would have ever connected the dots to

Great advice tony!! I am already wishing that I ordered sooner

Looks really good!!! I would say that you nailed it!

I think once I pay my initial Purchase tonight off I will order a skid of this. There are a few Canadians on here that may be interested in splitting a case. If it is as good as everyone says I can't wait to try it!! Great looking label

I better get the cameras ready for a million u boxing shots. I can't handle any bad juju

21"!! Flat black tile All I can say is dammmmmmmn I hope you place that order... One cal to Dennis and you will joint my world of excitement and misery all in one

im a little koo-koo right now I must say. I just hope that mine ship before Dennis files the restraining order on me. It will be awkward having a no contact order while waiting for the twins to get here!!! Gosh..... I'm so bloody excited. I just can't wait.... I wish that I ordered sooner lol

In my neck of the woods that stands for be on look out! I like that one!!!

wow that is great news!!! One step closer to home!!

My grills get lump and they get wood chunk. i don't like anything made with chemicals I once used the weber fire starters and the chemical smell was awful

I don't yet have one but would assume it is the same as all BBQ I always wait until the dirty smoke is gone before I even consider adding food. White smoke = bad taste to meat also depends on what you are cooking... Low and slow you really want a stable temperature so that you do not spike. Many heat soak a kamado before they cook at this temp. This will allow for the grill to heat up to a stable rock solid temp, avoiding sudden spikes or drops once you add your food. I always try and get my temp solid for at least 15 min, that way I know the temp is going to be pretty consistent throughout duration of the cook

Welcome to the forum. I don't recognize the name from kg. I am on both forums as well and participate on several sites. I love Kamado cooking and enjoy being on various forums. What KK have you been looking at?? I will take delivery soon on my new KKs and can't wait. Very exciting... Let me know if you have any questions that I can possibly help you with

Very nice cook!!!

that is a good idea CC, I may look into an inventory soon. I have some BBQ stuff that I just don't use that needs to go. Once I get the twins, I will do another purge of things that I am not using!! Have I mentioned that I am exited anywhere on the KK forum yet?? Ckreef any plan to make a setup like someone else did on here using kiln blocks???

It would be scary to add how much I spend on this hobby. But it would be fun to make a list

I have yet to try duck but plan on it now. Thanks for the great tutorial buddy!!

understatement of the year!!!!

Well my first KK component arrived today. I drove to the USA to pick it up. Now I have a rotisserie motor... Just need the rotisserie.... And Komodo lol

I have to say that my obsession for kk has gone from 0 to 60 super fast. It's been a week since my order and it has consumed my thoughts.... I can not wait very excited

Buddy nicely done !!! That looks incredible

Looking good buddy!!!

are any just popping out and striking to you?? I always found the pebble finishes to be the one I was drawn to. It may be the hardest decision other than saying that you are buying a KK

Do I need to order the bracket or will that come with the rotisserie ?? I ordered the motor from one grill last week