Jon B.

Holy Crap................Hogsfan is the famous Baby Back Maniac. Where have I been.......great videos by the way Justin!!!!!! Love your humor

I wondered how they were going to get that pin out.....now I know!

I have my 19"KK on a rolling cart. It just about took off on me just rolling it down a landscape trailer ramp (18" drop over 3 feet). I would strongly recommend having your much heavier KK strapped and totally secured to a winch / car / come-along with a backup safety harness. Once that cooker takes off on you, there will be no stopping it. I was lucky that mine didn't slide off the cart. Slow and steady is the key to moving that cooker. Don't let it get off balance going up/down ramps/stairs. It was scary for a few seconds just going down 18". Your project would be a challenge for professional riggers.

Thanks for sharing..............two beautiful homes!!!! I would have a heart attack if I ran into a bear like you did. I must have been eaten by one in a former life. I could not sleep for a week after watching the bear attack in the movie The Revenant.

Oh Ya!!!!! Looks great Looks like the perfect height. In the side by side picture, both grill openings are within an inch of each other. Gee....almost like you planned it . Enjoy!!!!!!

Bill, i thought I posted this before but I couldn't find it.................here is a cut & paste copy. We have have fantastic results with this method on pork also: I have been experimenting with chicken breasts and sous vide, trying to get better tasting result. One of the experiments has proven to be a winner. I take the boneless, skinless chicken breasts and put them into a freezer zip lock bag. I pour my different marinade into the bags, fully covering the meat and then seal them getting a much air as possible out of the zip lock bag (it is easy with the amount of liquid in the zip lock). Then I vacuum seal the meat (in the ziplock) with my Foodsaver machine. I put the finished package into the freezer. When we figure out what flavor chicken we want that evening, I put the frozen meat package into the SV at around 135*F. and usually keep it in the bath for about 3 hours. I take the meat out, cut off the vacuum bag and carry out the zip lock bag to the grill and throw it on for a quick sear. I have found that the taste of the marinade goes all the way into the center of even the biggest the chicken breasts. The sear adds a nice flavor and you can throw on a little smoking wood if you desire! Is one little extra packaging step but you don't have to worry about the vacuum sealer sucking up the marinade. Have found that salad dressing works great as a cheap marinade. Zesty Italian dressing is great. Vidalia vinaigrette is also excellent. It is a quick and tasty way of cooking that works great for us.

That made me laugh..................................exactly why I started using the SV for them.

They are next to the steak....so you would probably have to dip the fries instead of covering them

We use our SV on low fat meats like boneless skinless chicken breasts and pork tenderloins with dry rubs & marinades to get the flavor into the center of the meat and then do a sear to give an extra taste dimension. We love our SV !

Good news for Ms. skreef. Hope the pain is manageable for her.

Best wishes to her!!!!!!!

A friend forwarded me this post from a cooking site. They are suggesting using Mayonnaise as a "rub" before grilling a steak. I have used mayo as a "rub" on fish before, to help take away the gamey taste but never thought or heard of using it on a steak before grilling. So last night I put a thin coating of mayo on a nice skirt steak, applied a little Adobo seasoning and then smoked the steak, indirect with a little cherry wood. Didn't tell my guinea-pig dinner guest what the "seasoning" was before serving the food. I have to say...it was pretty darn good. It held the seasoning, absorbed the cherry smoke and tasted like I put a nice seasoned butter topping on a finished steak. The test dummy buddy also remarked how good the meat tasted and wanted to know the cooking details. Going to try it again......................the next test will be a reverse sear on a nice rib eye. Worth a try if mayo is part of your diet!

Ha! And I thought I had a problem with too many grills

I do have to use "Elbow Grease" after soaking in Dawn with a SS scrubby to get rid of the black residue - FYI

That is down right "spooky".....I swear I didn't know and was just messing around with the subject line . Maybe I should play the lottery??? Gee............Happy Birthday for real

I soak mine over night in Dawn dish soap and then scrub with a stainless steel steel-wool. Elbow grease!!!!!

Well...............not our beloved forum member MacKenzie ……………….but close…………………….Mac the 19” TT KK….delivered one year ago today! Still marvel at the quality, functionality & beauty every time I cook on it. Must also say that I enjoy the KK forum and its members just as much!!!

I should probably add..........that these grills/cookers are spread out over 5 different locations where I cook (long story and not very convenient).

I really NEED the new 42" KK also....................................................in case I run out of grilling space

I used the big stone deflector once and probably will not use it again. Now I just use drip pans to keep the KK clean.

Oh boy............. - 19"KK TT - Primo XL - Primo JR - Kamado Joe JR - Weber 22" Kettle - Weber Gas Q - Weber Char Q - Weber Performer - Weber Smokey Joe - 2 ea. Weber Summit gassers - Cook Air (wood burning) - Cobb I think I have a problem........................

Not to spend your money.......................but at least some side tables for the KK...................that would balance out the array of cooking machines (nice set up by the way!)

Just found this........OH YA!!!!!! What a nice looking KK you have there! Now....Chop, Chop....get busy cooking Enjoy!!!!

I'm in !!! I'll grab Bosco's cooler when I drive by his house, keep driving to Iowa and grab some of Tony's Iowa chops, hightail it back to New York, Bill can have some California chops delivered and then ship it over to MacKenzie. PS- Tony....my Mom is moving into an assisted living residence in Cedar Rapids. Looks like I will be in your neck of the woods on the weekend after Thanksgiving. You going to be around?????