Jon B.

Welcome Mario!!!!

Charles, On my 12 hour butt cook the other day..........at the same settings...........the dome temp slowly rose about 5* during the day and then back down 10* as the lump started to burn down. 5 degree swing from where I first set the dampers. FYI

Very nice cook Rak!!! (fun playing with the toys...isn't it!!!)

Your birds spilled the beans on a stop over in Syracuse last spring while they were heading south!!! However, they were a little upset that they didn't get any bacon!!!!!!

Nice sandwich!!!!!! I thought this Alton Brown video about grilled cheese on the grill was a hoot!!!!!!!

Thanks for that info!!! I'm probably going to do that.....only want to lift and move that cooker once Tony!!!!

The grill shaped, double bottom drip pan for the 19" KK would have been perfect for this cook........Soon........I hope!!!!! (Dennis????) I should have taken a picture of the full steam pan I "engineered" to fit in the bottom of the 19".....it was butt ugly!!!!

Nice looking ribs.....and a really nice cause to be a part of!!!

Rak........did you know you can mount the rotisserie bracket and the shelving bracket together on the right side of the cooker (I didn't know that until I saw it on the forum). Just takes a little alignment but no problems putting the shelf on afterwards. FYI

Me either.............the first time this way..............just didn't want mess with 4 slimy, mustard coated butts while the heat & smoke was bellowing in my face. I usually end up with more mustard on myself than on the meat!!!!! Actually it worked quite well. Would do it again for a big cook like that.

Gentle-people, Thanks for the replies! Found them interesting............no one suggested going lower. I was thinking that someone might say it was easier to clean out the ashes with the grill lower or that the shorter significant might find it easier to use. I'm 5" 11" so going a little higher would not be a problem. Guess I'll try to simulate a few different grill heights and see want is the most comfortable for me. Thanks again!!!

I have been wanting to cook up a bunch of Boston Butt just for the freezer and gifts. Sam's Club had the butts on sale for $1.19 per lb....so no time like the present! Loaded up four butts onto the cooking racks............29.78 lbs to be exact. http:// Took a full steam pan and "mangled" it to fit on top of the charcoal basket.....it wasn't pretty but it did catch all of the drippings. Loaded up the KK with coffee lump and apple & hickory smoking wood. http:// Cooked the butts at 275* F. The bottom butts on the main rack were cooking faster than the ones on the upper rack. Didn't want to disturb the cook moving them around...............So I pulled the meat when the bottom butts were at 205* and the upper ones were at 195*. The 195* meat did not pull as nicely as the 205* meat and had a slightly different texture (bigger pieces).........so I just mixed the two meats together (so it would at least look like I knew what I was doing ). http:// One thing I would do different is to put the two bigger butts on the bottom rack, hopefully to equalize the finished internal temps a little better ....I alternated them up and down for better spacing. When my daughters found out I cooked the pork on Saturday................there was this special invite to come to lunch on Sunday............only if I brought the pork with me. All three showed up for a great family get-together. Too much fun!!!!! PS - That was one heavy "rack" of meat & grates carrying it down the stairs and out side to the grill....my workout for the day along with the mandatory 12 oz curls while the meat smoked.

No ribs in my DNA either.....but do vote for wood chunks over chips.

Put me in coach.......I'm ready to play also!!!!

Nice looking meal......good luck with the caucus tonight!!!

No need to cry over that party (bad Leslie Gore joke....sorry). Nice pizzas..............huge pepperoni's

Tony........amazing looking food (as usual) Boz...............Welcome. The cooks on this site and the help is also amazing!!!!!

I'm getting ready to make a permanent stand for Mac the 19" Table Top KK...............for her summer time location (yes I'm thinking summer already). Was looking at the KK web site and saw that the 21", 23" & 32" KK's average 34 1/2 inches from the ground to the bottom lip of the cooker opening. I know this question probably depends upon the height of the individual cooking but before I build my stand.....................I was wondering if any of you free standing KK owners would change the height of the opening if you had the chance??????. ??? Any comments/ideas/thoughts would be greatly appreciated. This is sort of.......the measure twice, cut once theory.....changed to.......ask ahead of time and hopefully build just one stand Thanks in advance!

Not the dreaded Weber app.................Then I must also report that Mac the 19"TT also has a wonderful cherry smoke aroma about it.........................not only looks great but smells great also!!!!!!!!

Agree 100% !!!!

I think it was my second cook.....happy to say it looks a little more seasoned now!!!!

You are on your way to making that little smoker work perfect for camping!!!!

Did the meal help the cold?????

Made your mama proud!!!!

My kind of cook!! Looks great....................