Jon B.

I really stink at taking pictures of my cooks! Put three hunks of ribeye on Mac the KK.........................but forgot to take another picture when they were done http:// After the meat was done (it was really good), we put a spinach & artichoke dip onto the grill to use up some of the heat. Did get a picture of that!!!!! http:// Still learning and having fun!!!!

I can't wait to see the "best color ever" in your new outdoor kitchen..................... ">http://

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9:05am................I'm guessing Bosco took the day off to finish setting up his new KK babies!!!! Kid in a candy shop!!!!

Thanks....not sure I would have thought of trying it with both. Great to know!!!!

Wilbur....do you have "both" the side table support bracket and the rotisserie bracket mounted to Smaug? Just ordered the right side table and was assuming that I would have to take off the rotisserie bracket to use the side table. Thanks in advance. Jon

Amazing.......Mackenzie.....Just Amazing!!!!!!!

That is too funny............(poor dog)!!!!

Yes, Yes and Yes!!!!!! Ran to the computer this morning to see the great news. They look great on the patio!! Can't wait to see them in person. Congratulations and enjoy!!!!

Let's think about this......warehouse loading them at 10:45am, departure at 11:00am, 45 minutes away, unloaded & in the Bosco backyard by 12:30pm. Uncrated and grates in place by 3:00pm, lump loaded and one new KK fired up by 3:30pm...........................supper cooking by 5:00pm. Might just happen before hockey

SWEET!!!!!!!!

Started thinking after reading your response......................I have the Table Top model which makes it a heck of a lot easier to reach down into. I'm sure there is a big difference with the bigger models.

Holy Goodness!!! And I didn't bring my lunch today.......just not right!

You know......It sorta looks like a map of the world!

If you can do 10 days in your sleep........................You can do 7 days while daydreaming and standing on your head!!!!! Soon.............very soon!!!!!!

Here is mine after the spill, burn off and scraping with a putty knife............ ">http://

Have only used my unit once but was happy with the first test cook. There is that fun factor with the rotisserie. I bought the kit for my Weber kettle and have made some great food with it. ">http://http://s1013.photobucket.com/user/BeesWacker/media/Kovals%20NASCAR%20Party%2010-21-07%20006.jpg.html'> Looking forward to duplicating with the KK.

I happened to speak to Dennis the day your daughter was scheduled to arrive. He was telling me about her visit during the phone conversation. So very cool to see the pictures of the visit. Feel like I was there. Beautiful smiles all around (and little shy one too). Thanks for posting!!!!

MacKenzie.............the ham was MOIST...........despite leaking all that liquid. Where did it all come from???? And you are correct....could not wait to get back and pull the heat deflector out for a closer inspection!!!! Now the inside of the cooker looks broken in................but I don't recommend THAT method

Dang Rak.............What a true blue BBQ buddy. Get well quickly!!!! We will have to plan an "NA" beer this spring on Bosco's patio.

Dennis didn't want to send me the old-old style rotisserie basket but I talked him into it....................and after a few alterations and help from skreef, we got it up and running......I mean.........spinning!!!! On the Wednesday before Thanksgiving, I went to the local Wegman's grocery store and found a nice looking hanger steak. Wegman's is a top ranked local grocery chain. One of the great things they do is to buy from local farmers. This steak was processed from a local rancher who specializes in raising quality Angus cattle. Dusted it with some Adobo and set it into the basket on the KK with some RO lump and a little pear wood. I wanted to cook it as slowly as possible but get some decent color on the meat. I held the grill at 250*. We pulled the meat at 130* internal and let it rest. You can tell from the photo below, that there was not much color on the finished product. The meat was super tender and tasty................however next time I will try the grill at 300* to see if I can get a better crust and still maintain the tenderness on this cut of meat. Too much fun!!!!!!!!

I'm almost embarrassed to post this.......but had to share. Was invited to my daughters house for Thanksgiving. Volunteered to bring a ham. Bought a couple 6 lb. spiral slices hams from Sam's club. Decided to lightly smoke them while warming them up in the KK and then crank it up to glaze on the supplied topping. Simple, right? I put both hams in a 1/2 steam pan on top of a metal cookie sheet on top of the main grate. I put in just a cup or so of apple juice into the steam pan which lightly covered the bottom of the pan. I smoked the meat uncovered for 1 hour and then covered the pan with foil. The meat was taking longer than I expected, so I let the cooker temp climb to 375*. When the internal meat temp reached 125*, I planned to take the meat off, apply the glaze while the cooker temp climbed to 425*. This is where things went totally bad.......................... I grabbed the main cooking grate handles and started to lift the entire grate & food containers out the the KK, onto a table next to the grill. The foil covered the steam pan and the cookie tray, so I could not see into the steam pan. As I was lifting the grate & food out, I must have tilted the grate and about a cup or more of liquid poured down into the 375* KK. Down the front of the fire box and all over the heat deflector. Steam, smoke, cuss words were flying. I never dreamed that the steam pan would totally fill up with liquid and overflow on to the cookie sheet. Both were covered with foil and I didn't think to look. Rookie move!!! As a long time ceramic kamado owner, my first thought was......on my third cook........I ruined the KK firebox!!!!! I know for sure that any of my other ceramic fireboxes would have shattered at that temperature difference................liquid vs. ceramic. After calling myself every name in the book, I did a quick inspection.........the fire box was stained, but OK. The heat divider was covered with baked on apple & ham juice but was also still intact. I finished the cook, closed the vents and went to my daughters. After Thanksgiving dinner I headed home to thoroughly inspect the cooled down KK. The dried on liquid removed about a 1/16 inch from the top of heat deflector, when I scraped it off. Other than that and a few stains, the deflector was fine. I gently wire brushed the surface of the fire box to get the dried juice off the surface and other than a few stains, it also looked no worse for the wear!!! I cleaned out the ashes, put a new load of lump in and cranked the KK up to around 500* to burn off any remaining crud. The next day you could hardly tell some dumb$hit was trying to cook on it!!!! Moral of the story....be careful cooking with liquids inside your kamado and never ASSUME! and .................the KK construction difference shines through.............I'm 100% sure a standard ceramic firebox would have been in multiple pieces after a spill like mine. Humbly yours, Jon B.

That is just plain funny!!!!

I'm pretty sure his grills will be getting this escort across the provinces...................................... http://