bosco

Dad lets get going!!!

Tonight was some chicken breasts with bacon rub from meat church. Simple no wood smoke for a bit. Need a break lol

Tiny speaks the truth. What was lurking a week ago has an order that I couldn't have ever imagined already placed lol....

The problem with wood is if it is untreated wood they won't allow it in.

Robert you will see you Texas rub that you sent me in the Ziplock bag!! It is truly delicious stuff!!! Pure Texas GOLD

Welcome aboard Rak!!! I am so happy that you are here now too!!! The bad news my friend.... It won't be much longer before you order a kk

Well just got around to uploading my photos from this weekends cook for my sons hockey team. We got so busy that I did not have a chance to take a good shot. I did 3 boston butts 36 LBS. and about 100 Moink balls. The butts took me 17 hours to finish and 2 hours of rest time. Everyone enjoyed it... I will say that I smoked myself out of eating this weekend. Just before I started this cook I did like 6 racks of side ribs for friends that were over then the big cook. I just couldn't eat any of it lol... Needless to say.. no wood for the next few cooks. My grills are a disaster right now and I couldn't cook on the KJ Classic tonight as it was in a serious need of a high heat burn. The creosote smell was horrible!!!

please do!! This process seems to be a bit intimidating but a guided section may be the ticket to walk you through it and the things to look for

yeah I think that I will skip it for now. I am sticking with the following items 1 baking stone 1 drip pan 1 spare charcoal basket 1 basket split 1 rotisserie I am only ordering 1 of each as I don't think that I will ever be in need of the same item for both. This really helps reduce all of the extra storage

I agree I was going to post this request tonight. I would like to know more about this. I may video mine to help others later as I really do not understand this tile bubbling thing

That is shiny and beautiful

what did it?? I see them from time to time

Mackenzie that looks fantastic. If I can offer one small suggestion for your next batch. Natural hog casings are my personal favorite to use. When smoking sausage a great trick when using the natural casings is to bring it off the grill and immediately place it in an ice cold bath. What this does is preserves the casing from drying out and shriveling from the trapped moisture. Let it soak for 30 min or so to bring the temp right down. It also stops the sausage from over cooking here are links to my sausage cooks http://www.kamadoguru.com/topic/18856-boscos-homemade-sausage/ http://www.kamadoguru.com/topic/18879-boscos-smoked-andouille-and-chorizo-sausage/

Oh man.... I cant wait to get to that point lol!!! I am so excited for you poochie!!! Congrats

thanks guys!! I am so flipping excited. I think it hasn't hit me yet, however, I think all of the calls and emails that I have been sending Dennis would suggest that I have reached crazy status!!! Once I get notice they are in production I think my mind will explode!!!! I appreciate the photo Wilbur, not sure that I would ever do more than 6 racks

I think a 23 32 would look fantastic together. I almost went with this instead of the 2 23" grills.

Very nice meal!! Great photos and congrats on the new addition

that is so cool... Must resist urge to spend more money

your skill set has just improved!!! can't wait to see the food that this baby produces!!

Although I do not own a KK yet... 2 are on order, I am known for having multiple kamado grills. I coined it the #trifecta I can't not tell you just how amazing it is to have multiple kamado's at your disposal. Two temp cooks are amazing and the room and versatility is outstanding!! I will add a 16" to my line up next year when my budget allows for it!!

thats a winner for sure!!! I am going to attempt my challenge on my days off!! Great Job Tony

sorry what size is it??? Bigger than you expected or just about right???

that is stunning!!! congrats and can't wait to see it in action

wowza!!!! that is right up my alley sir!!

Im in deep!!!!! Right now I am ok... when Dennis ships me notice that it is on the way is when I will really start to feel it!