Conodo12

OK TRex - we've got the whole hijack thing worked out - How does one go prawning? Is it like shrimping? FM - Love the Blue Crabs too. We get lots of 'em here in Central PA being close to the Maryland line. But... I would trade my Blues for a Dungenous in very short order! Really Love Those!!! I think each has it's strong point - Blues are not a meal, they are an event. Complete only with potato, slaw, a keg of beer, friends and an afternoon or evening (or both) to enjoy all! Dungenous are a meal. Good with all of the above, but you're full much quicker and thus, not an all day eat like those Blues. Wow - now I need a crab feast!

Congratulations on your new KK and welcome to the forum! It is customary to post pics of your new KK so please feel obligated to do so right away!

I see your post date is January 1st. Traditionally, we eat pork and sauerkraut to ensure good luck for the rest of the year. I must say, after taking a good look at your Rib Roast, I think I would risk it and eat that roast over the pork and sauerkraut!!!

Hey Larry - Great looking cook! I think I would like to try that recipe. Would you mind posting in the Recipe section? Thanks!

In all seriousness, Acetone is your answer for final surface prep before applying your adhesive for the gasket. Great stuff but use with gloves. It will literally remove any and all oils from your finger tips and cause splitting of your skin if you are not careful.

Cook_Shack - Check with Dennis. The Daisy Wheel control is an integral part of the KK experience. So much so that he has assembled a document that shows the pics of some Daisy Wheel openings and the approximate corresponding temperature. The only time I open my doors (front and back) is when I want a roaring fire for sear cooking. Otherwise, I bring my temps up slowly using the Daisy Wheel. This technique gives ample time for the KK to heat soak as well. Happy KK'ing!!

Welcome to the forum Bev! And I must say, what a fantastic first post! There are a few folks on the forum that are very proficient in their pizza (and even calzones!) making, but we can all learn something new. I look forward to your posts and will check out your DVD.

If I hadn't seen you make these step by step, I would have sworn you went to the restaurant and bought them! Better looking than anything I have seen at any pizzeria lately!!! Great job FM and thanks for the post!

Awesome Larry! Really nice job posting the pics in great detail!! Excellent cook!

Good looking oven cook Sanny! (the lack of bark gave it away! ) Let's both get our cookers dug out and flip a finger to Mother Nature!!!

Pics, Pics, Pics!!!!

Great pics of that cook so far Larry! Great looking KK too! Let's see some pics of the finished cook!!

Welcome TAHA74!! Looking forward to seeing some pics of your new KK and some of your cooks! Cook_Shack - Why not just post the recipe in the "Recipes" section of the forum? Thanks!

Re: 2 BRISKET 1 COOK Smoke (cook) the briskets for the same time you would as if you were just cooking 1 ten pound brisket. Your time does not double for two separate pieces of meat.

Re: briquettes

Re: Direct?

Keith, Save yourself the money - That polder plug was never glued in with any adhesive. It is designed to be removed so you can put more/less probes through the hole based on your needs for each cook. Also, the polder plugs wear out. You don't want to be cutting out the old to make room for the new! Wayne

Great. Now I'M HUNGRY! Guess I might just have to dig the KK out of it's snow chamber and smoke up a little somethin'! Nice cook Cruz!

Nice! Thanks for the pic - Now we need some action shots!!! lol

Congrats Larry! You have been great posting your pics of cooks in the past - can't wait to see your future cooks on your KK!! What color did you get?

FM - You are on the right track! When I had my Stumps, the coals falling down through the grate and onto the "smoke tray" was the ONLY recommended way to get smoke into the Stumps cooking chamber. Stumps Smokers are "gravity fed". That is, you fill a tall narrow chamber - call it 7" x 7" square opening and it is about 48" deep. You light the lump from the bottom (like when using the gas lighter option on the KK) and the small burning coals fall onto the waiting chunks of smoke wood in the "smoke tray". Same principle should work on the KK!

Larry - I saw that clip on Headline news and got a laugh out of it! FM - Let me know how that wild pig works out for you - I think you're right, it should be super-charged viagra since it's wild!!!

Good looking wings! But the best part about the cook is how you and Isla worked together to make it happen Having my kids help me with my cooks is the #1 reason I have the KK (well, maybe there is a tie for #1 reason ) - makes everything that comes off the cooker taste that much better!

It will more than likely happen in the next month Dave - no kidding! My business partner is in your neck of the woods and we missed our trip to downtown in November. Time to make up for it!! I'll keep you posted and I'll get that second round!!