Jon B.

Thanks for the pictures....fun to see everyone enjoying life!!!!!!!!

This is velvet torture!!!!

The real question is......................did he cook you anything???? Geez......he should have at least sent you home with something!!!!! (look forward to meeting you in person next month)

No way....more like http://

A little off color but funny. The puns and double entendre's are fast and furious!!! (not about guns like the sub title says ??? and it is a real product) https://youtu.be/qvG0nYvszUw I have three daughters (grown now) that this fits to a tee!!!!!

Thanks for the feed back (everyone). Agree on the quality of the lump! Yes....I did hear about the 80 hrs........................but I thought it was just an "urban legend" until I joined this forum. Cooking with cocochar next cook!!

Interesting/funny story...........The co-workers loved the pulled pork. Started eating it at 9:00am and then Sue reheated it with a little apple juice at lunch time. I was impressed to hear they didn't use much BBQ sauce on the meat. Most ate it as cooked on slider buns. The big boss really liked the food and told Sue that next year the company was going to buy the butt's and have her cook them up again for everyone as the main meal. There was a little pork remaining after lunch, so they put it into the refrigerator for the next day. When Sue went to get it the next morning for break............it was gone. She started asking around and found out that the big boss took it home. He told her it was so good he couldn't resist...plus his wife was out of town and he didn't want to cook. Holy crap...........didn't think my cook was going to cause problems with management and the staff...............

I have to do another Boston Butt cook next week for a Christmas party. On my last cook, I overstuffed the charcoal basket. After seeing how much lump was left over, I will not make that mistake over again. That first overnight cook did get me wondering................have any of you KK owners ever had the buildup of ash choke out the fire on a long cook?? I have had that issue in the past when using my brand X ceramic cookers and have had to resort to a "wiggle rod" to knock the ash off the coals to keep the fire hot. Was just wondering if that was something I needed to worry about with the KK. I did notice a "hole" in the middle of my lump after the first cook but I did not experience any drop in temp over the 13.5 hour cook. Thanks in advance for your KK wisdom!!! Jon B.

Dang...........A Turbo-Bentley............and I thought I moved up to a Lincoln Navigator Who knew????????

Hey Rak, There is a long time member on the Primo forum (MacKenzie will vouch for him) that owns a BBQ store in Texas. Fantastic BBQ chef!!!! Second only to MacKenzie on that site. He is also a coffee expert. He makes his own coffee bbq rub. ">http://http://s1013.photobucket.com/user/BeesWacker/media/elmerfud-and-bugs_7487.jpg.html'>

I want some of that "crazy" good Canuk beer you were drinking!!!!!

Here is what was left after the 13.5 hour cook...............................I was very surprised! ">http://http://s1013.photobucket.com/user/BeesWacker/media/Lump.jpeg.html'>

My controller sits on the shelf getting dusty!!! I drink a big glass of water before bed on overnight cooks and then check the cooker when I get up to go to the restroom. Make any necessary adjustments and go back to bed. I found I was checking on the controller more than natural draft cooks.

I still blame Bosco & MacKenzie everytime I walk by mine........................ I don't think I ever said "Thank You Both"!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I'm really looking forward to the double bottom drip pan for the 19" KK. Dennis says "soon"!

Rob, Ken,..................I was under a lot of pressure!!!! Sue was bragging up my pulled pork to her co-workers so much, that if I had run out of lump and screwed up the cook............ who knows what that crazy redhead would have done????? I thought it might be a little too much lump.......but I was NOT taking any chances!!!l

Thanks! Being as it was my first overnight cook on the new KK....i packed the firebox so full of lump & smoking wood that the deflector stone would not sit on top of the basket supports. I really didn't have time this morning to check out how much lump was left after a 13.5 hours cook. Wanted to make sure I didn't run out on my first long cook (plus Sue would have skinned me if the meat wasn't ready this morning!!!). I did have a half steam pan sitting on top of the round KK drip plate under the meat. It must have worked as a decent heat deflector, as the steam pan was filled with liquid (didn't burn off). I'm thinking the stone might be needed on higher temp "heat soaked" long cooks?????

Very nice....love country ribs!

Very exciting time!!!!!!! Can't wait to see the rest of the pictures!!!!!

Redhead Sue's work Christmas/Holiday party is today........Cooked up a couple of Boston Butt's for her to take to work. KK Coffee lump, apple & hickory wood, no divider stone, drip pan on main grate, butts on upper grate, yellow mustard & Dizzy Pig on butts, 12 hours at 250* (rock solid all night), Last 1 1/2 hours at 300*, cooked until internal temp 204*. Pulled the pork right off the grill and put it in a heated cooler for Sue to take to work this morning with 5 minutes to spare. Waiting to hear the feedback. We have two good BBQ joints in town....so lots of competition. I was very happy with the taste, the bark and the aroma of the meat!! Too much fun !!! http://

Very nice!!!!!

Ryan, I was talking about the heat sink when we were PM'ing back and forth. FYI. Jon

I sorta cheated on the dip..........Redhead Sue works at William Sonoma part time at Christmas (to help pay for her daughter's college) and she gets a good deal on their sauces & mixes. The dip was a jar of their spinach artichoke mix with just cream cheese and mayo added. The fun part of this dish was taking uncooked frozen dinner rolls, spacing them around the outer edge of a cast iron pan, covering them and letting them defrost & rise. Once they are fully risen, you place the dip in the center of the rolls and put the pan in the oven to bake. I think the recipe said 17 minutes at 375*. We had the KK at 350 and just cooked until the rolls were golden brown. Just break apart the rolls and dip away. It was simple but did attract a crowd while the beef was resting. I'm not much of a baker but it was a fun cook and was well received.

Very nice Tony!!!!!!

Amazing dinner!