Jon B.

Ken, Thanks for posting that photo. It really helps show what size pig the 32" KK will handle. (Still going back and forth on a 32" KK or the new 42"???). Jon

Welcome!!! You are going to love that cooker.

Thanks for the post.....It looks great (I'm still struggling to grill some good chicken!!!!)

One of the reasons I'm considering the 42" KK is the ability to spin a decent sized pig. I would like the option to get the largest basket available, that will fit the new 42" grill. My 2 cents.

Hello Danny.........................what a great gift from Mom!!! (don't forget May 8th is Mothers Day....or she might ask for it back ). You are going to love that cooker!!!!!!

Charles...........great rainy day cook!!! However................I do believe that you need to get a job that calls you off when the sun comes out!!!!

Food looks great..........................and Thanks for asking the question. i have not tried the CoCo Char yet and probably would not have thought to ask how to use it.

MacKenzie, That looks delicious!!! I'm going to try it this weekend. Thanks for posting. Jon

Hope "The Most Interesting Man In The World" gets well soon!!!!!!!

I think......................Keep the production advancements coming.................still shooting for summer 2017!!!!!

After we unpacked the 19" TT KK at the house, I brought the crate into work to dispose of the wood (we send old pallets to a plant to be recycled). Put in the KK crate in old pallet pile and said my final goodbye . Today I walked by the maintenance cage and saw a pleasant surprise........the top half of the KK crate was rescued and tuned into a work table by the maintenance crew. They love how strong it is!!!! Only trouble is that every time I see the crate, I want to go home and start cooking !!!!!

Okay.................I didn't ask what POSK meant but I will ask............what difference the "meat hanger" makes compared to having turkey (or other meat) sit vertical on the cooking grate????? I'm soooo confused

That is one fine looking KK and it looks great on the deck full of food!!!!!!

Happy Days!!! Congrat's on the arrival and a great looking cooker. (garage looks fine also). Have fun with the cooker!!

Very Nice!!!!!

Always fun to see pictures of the "KK Installation". A great father and son project...........super smiles on both of you!!!!

Bosco the Baker...........................has a nice ring to it!!!!!!

I like the idea!!! My old boss had a similar garden in a small area. Always enjoyed sitting in there sipping on a cold one. Don't rule out a few flowers for added color and fill when you harvest the herbs.

Great idea on not taking any chances with the KK's!! Your priorities are spot on in my book!!!!!!!

Love the description of the prep and the plated picture...............but that snake looks too real for my comfort level!!!!!

Just signed back into the forum................Looks great MacKenzie!!!!!

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I would like to know also.............anyone have a photo???

It was a 40 second video with sub-titles.............here is what I could decipher from it: Gently fry up 50 grams of fresh spinach, add 50 grams of ricotta cheese and mix together. Slice 2 boneless chicken breasts', hasselback style. Stuff with spinach & ricotta mixture. Salt & pepper top of chicken. Sprinkle on grated cheddar cheese. Sprinkle on paprika. Bake 200*C/400*F 25-30 minutes. We used some garlic in the spinach & ricotta mixture and smoked the chicken at 250*F on the KK until 165* internal. Suggestion: use light smoke as spinach & ricotta soak it up and consider seasoning chicken before stuffing or marinating before starting the cook

I saw that and added the Facebook link to the Proper Tasty video. When I get a minute, I'll write down the recipe and post it.