Jon B.

@tony b @ckreef Tony, I have a box of Coffee Char that came with my KK that I can send to Charles. You paid a premium to get your 10 boxes and I still have 20 boxes of my favorite Russian lump. If you two have not made arrangements, I will ship it ckreef this weekend. Let me know. PS - my nephew is getting married in Cedar Rapids next summer. Hopefully we can meet up and share some tall tales over a cold one

Let me check my stash tonight and I will send if I have any. Will let you know.

Agree. It was a lot of fun. I cooked a tri-tip my first cook and was very happy with the results. Didn't get a super smokey flavor from the cherry wood that I used but the flavor was there. However we did get a great sear and crust on the meat. T-Roy Cooks on a Gabby's Grill go to the 3 minute mark

I recently picked up a Gabby's Grill to try out this type of cooking. It fits into the standard 22" Weber Kettle. It is a fun cook with guests standing around the grill. If you have a kettle sitting around .............it is another alternative to consider. I bought it because I can move it to the family cottage, the boat and the house (have old kettles at each location). Tried it with both lump and wood. The wood burned great in my kettle.

How does one cook under such extreme circumstances...................

At the risk of getting kicked off this forum....................I have to admit..............I have never cooked a rack of ribs on my KK's. (Redhead Sue is a flanken rib fan)

The more I think about it.................one of the butts did touch the inside of the lid but turned out fine.

Very welcome. I thought I was going to have a problem with all the drippings, however the drip pan was so close to the coals (sitting on the top of the lump basket) that the drippings vaporized and became solid. It was a little hard to clean but nothing dripped onto the lump.

I have done 4 - 8# butts in my 19"TT twice. Make sure you space the top butts like the picture below, so the temp stem doesn't hit the meat. A two butt cook is a piece of cake

The Oval Jr. was my first kamado. For a small cooker it does a great job with two zone cooking. Gave it to my son-in-law and it is still going strong. They came out with the carrying rack after I gave it to him................he might have gotten the Acorn Jr. instead, if the timing was different

I set my cell phone aside in a safe place when I'm working on the boat or in the garden. When my smart a$$, oldest daughter calls my cell phone and if I don't answer, she never leaves a message. No message......I don't call back. Yesterday she happens to call me when I have the phone on me. The conversation goes like this: Me: Why it's my long lost daughter. How come you never leave messages? Daughter: Hey Old Man, how come you never answer your phone or call back? Me: No message, not important, no call back! Besides it was probably just a butt call. Daughter: If it was a butt call there would be a long message with nothing on it. Me: Whatever!! (I knew she was right and didn't want to admit it) Daughter: What are you doing for Father's Day? Me; Hiding! I always end up buying you and your 2 sisters dinner because you are always broke. Your husband James is a father, make him buy you dinner for Father's Day!! Daughter: How about I stick him with the kids and I come over and drink beer with you? Me: Sounds great! What did you want the other day when you called? Daughter: Just wanted to invite you over for some of James's smoked ribs. His best ever and they were delicious!! You should have called back!!! Me: Grrrrrrrrrrr

Man alive.....I'm really slow today! Just figured out the thread title meaning. Congratulations!! (I had three of those daughter units)

I was thinking the same thing the other day........he is just down the road from me and was hoping he would drop by to check out my 19"TT.

@mguerra Doc, Not sure what kind of pressure cooker you used....my old school stove top cooker requires a lot of moisture to keep from running dry (steam) and drying out the meat also. Did you have to add a normal amount of water to your cooker for the 30 minute cook?? Thanks

Let the Better Half decide and all will be wonderful in Retired'ville !!!!!

If I lived at MacKenzie's house....I would weigh 400 lbs!!!!!!!!!!! Yum!!!!

Very Interesting.............

It was just a cheap fan on low speed also.

@Steve M The fan was about 10 feet away and pointed directly at the top vent. It was quite a strong, direct breeze going by the vent. FYI

We keep the KK's in the garage on rolling carts. Wheel them outside to cook. Last night it was raining, so I pulled the 16 TT to the opening of the garage but still under the overhang. Sort of half in and half out. Was setting up to smoke a chuck roast and the way the wind was blowing , all the smoke was coming back into the garage. I grabbed a small pedestal fan and pointed it at the vent cap to blow the smoke out of the garage. Before turning on the fan, the 16 was dialed in at 250*F and holding steady. After I turned on the fan, the dome temp rose to 350-360* within a few minutes. Thought it was interesting that the constant breeze from the fan across the vent cap increase the air flow thru the cooker and raised the dome temp over 100*. Ended up doing a hot & fast cook instead of a low & slow

And all this time I thought it was for Pequod's Pizza in Chicago....silly me!

@CeramicChef Ran across an old post from Ceramic Chef. Wondering if anyone has heard from him lately?? He always took extended breaks from the different forums but has not returned to this group.

Good News @ckreef.............don't have to buy any of your pans for pizza...............my gas station now serves Detroit style pizza PS - I was born and raised in Detroit and never have had this style pizza....In fact never heard of it until it was discussed on this forum

Justin, If you ever want to see the 16" and 19" KK Table Top models in person let me know. Also have a 23" in the garage that I'm fixing up for Dennis. You will love the flexibility of the 32". Really easy to do 2 zone cooking without a ton of accessories that are needed in the round kamado's .............which is a great feature for any cooker. I work in Baldwinsville, stop by and hello if you are in this area........we can tell some tall BBQ tales.