Jon B.

I want some of that guy's drugs!!!!!

Glad you liked it!!!!!!

You have to be getting super excited after seeing that picture!!!!! Looks nice.

That sounds like a great plan!!!!!!!!!!!!!!! Will be sure to let you know

CC, Saw this photo and thought of you..................... http://

Tony, She moved there from Moline when my brother-in-law got a job with Rockwell after getting out of college.....has been there ever since. Raised three kids there and enjoys the area. I enjoy my occasional visits there also! Me......high school and college in the Moline, IL area but from Detroit originally, lived in New Jersey for a while as a kid also, Dad was transferred a lot. Columbus, Ohio and now Syracuse on my own. Three grown up daughters here in New York. Jon

Very nice!!!!!!!!

Over 30 years..................and in Moline, IL before that. She is a Mid-westerner thru & thru!!!! Good luck with the snow and cold.

Tony, I have a sister that lives in Cedar Rapids........she named the Primo the "BBT" (big black turd). Can't wait to see what she names the KK

When I moved to Syracuse 30 years ago, I asked what the best local beer was and was told Utica Club. Brought some back to the hotel, iced it in the sink and about choked when I had the first one. Left the other five for the maid!!!!!

Geez guys and gal.....its the "see a komodo kamado in your area" thread. I want to show Mac off. MacKenzie......Did you think I was selling it already???? Not a chance!!!!!

Unbelievable how tasty that looks!!!!! 5 Stars

EVERYONE IS INVITED TO BOSCO'S ">http://http://s1013.photobucket.com/user/BeesWacker/media/TheUltimateBackyardBBQ_zpsf83b150b.png.html'>

Thanks......never thought about taking out the controller plug. Dang.........you can teach an old dog new tricks!!!!!!

I thought maybe it was his area code....in anti-spammer code.............but it is not a valid US area code?????

So last night I cooked another hunk of the same rib eye roast on a KJ Jr at my buddy's house. Did the setup and cook exactly the same as my first cook on the KK. The meat was excellent but was just a little different color & texture than the previous night's cook on the KK. (sorry no pictures) In my non-scientific opinion, the difference we originally noticed in the meat was 50% the quality of the meat and the length of the cook. I'm guessing but the only difference (other than the differences in the two cookers) was the time it took to get to 350*. Because I put the meat on the a cold KK and slowly ramped up the temp's up slowly, it took almost a hour to get to 350*. On the KJ Jr. it took about 20 minutes to get to 350*. The total cook time on the KK was close to 3 hours where the KJ Jr was about 2 hours. More like a low & slow cook?????? Better moisture retention and even cooking on the KK??????? Both?????? The conclusion.......................Much more experimenting will be required and both RH Sue & my buddy Spike have volunteered to be the prime rib taste tasters!!!!!! Too much fun . .

Let's plan a big party at Bosco's house once they arrive.......It would be great to meet you both!!!!!!! (hopefully Bosco will be home - Ha!)

19" Table Top. Send me a PM

Robert, Yes, exactly the same. I like to add a little smoke when the meat is cold, so I always do it the same way. I did notice that the KK took twice as long to get to 350*, which makes sense because of the mass of the cooker. Wondering if the slower heat up time/longer cook to internal 135* made a difference????

The meat was bought at BJ's and was a full ribeye roast.. I cut 5 similar sized roasts from the same hunk of meat. The meat is what I always buy and cut up....so I really don't think the difference is the meat. I cooked the roast the same as I always do on my other kamado's (smoke, grill temp, meat internal temp, same type of seasoning and length of time on the meat also). Here is what both RH Sue and I noticed..........the roast color was more like the prime rib you would get at a nice steakhouse. Bosco.....I didn't use a lot of smoking wood...........so I wasn't expecting a nice smoke ring. The texture seemed to be different than our "previous" roast cooks...........more solid/dense...firm but still moist....texture more like a roast cooked to medium but it was still very pink & juicy. I'm actually going to cook another roast tonight at a friends house on his KJ ceramic..........will be interesting to see how it turns out.

Going to do that on a weekend when I have more time. FYI - the vent setting on the KK were different than the Primo & KJ's but not hard to learn. You will have zero problems.

Thanks.........and she kept me supplied with beer while I watched every move the KK made during the 2 1/2 hour cook.

First I have to say that even though our KK is named "Mac" in honour of MacKenzie...........that does not mean that her excellent picture taking and cooking skills are associated with the name and the new KK owner!!! For the first cook, we decided to do something simple so I could mess around with the air flow and temperature during the cook. http:// Nice ribeye roast with Williams & Sonoma Smoke house rub. http:// Hasselback red potatoes drenched with Tastefully Simple Italian Garlic Bread seasoning in butter and parmesan cheese. Filled the fire box 3/4 full with medium sized Wegmans lump (RO). Lit one spot in the center with the Mapp torch, vents wide open and let the fire get started for a few minutes. Tossed on some cherry wood pieces, put in the heat deflector, main cooking grate, drip pan, the upper grate and then the food. http:// I had to take this picture 4 times because the cherry smoke was so thick you couldn't see the food. I did not let the cooker warm up at all before putting the food on. I left the bottom vent wide open and adjusted the top vent open 1 1/2 turns. The cooker temp slowly rose to around 300* in 30 minutes. I had to open the top vent to 2 full turns to get the temp up to 350* http:// Question........I would have thought bottom vent wide open & top vent 2 turns would have been much hotter that 350*??? Does having the heat deflector in make a big difference? It stayed rock steady at 350* with that setting so I wasn't to concerned. (I haven't looked at how much lump was burned yet). It took Mac about 45 minutes to reach 350* and the meat about 2 1/2 hours total to reach 135*..... when we pulled it off the cooker along with the potatoes. http:// The meat was done perfectly for our tastes with a nice subtle cherry smoke flavor. Melt in your mouth tender!!! It also had a little different color/texture than previous roasts done in my other kamados..........meat or KK??? Guess I will just have to cook another one from the same hunk of meat in my other cookers for comparison. http:// The potatoes were tasty but slightly undercooked. I think next time I would let the KK heat up a little more before putting the food on???? (suggestions welcome). http:// (no laughing MacKenzie at my pictures ) Looking forward to the next cook so I can get a better feel for the vent settings (suggestions very welcome). Do not have wilburpan's talent with wood, so I bought a little rolling cart to hold at the accessories and grates. The teak side shelf is so pretty I'm afraid to put anything on it!!!! http:// Much fun was had and a few beers were consumed during Mac's first cook!!!! Thanks again for the warm welcome and all the help!! Jon B.

Thanks for showing her........it was taken just for her!!!!

Love the family picture! Hope they join you soon!! The rental house looks like it has great possibilities...............please keep sending the pictures. Never been overseas..........really fun to see the world thru KK eyes