Conodo12

Hi Susan - Nice gift! (Lucky you!) I can only guess on this one but my sense is that the instructions on the packaging are aimed at an individual that does not have the grilling experience of most of us KK'ers. Again, that is just a guess. I feel fairly confident that you will have great success grilling your steaks as you always have so go forward and take some pics for us!

I don't know if I would call it higer end but we have a V2490 from Costco and it does seal without activating the pump. We use it to seal our chips and cereal fairly regularly...

Heard this one a few years back but it is worth sharing - Santa’s Bad Day One particular Christmas season a long time ago, Santa was getting ready for his annual trip, but there were problems everywhere. Four of his elves got sick, and the trainee elves did not produce the toys as fast as the regular ones so Santa was beginning to feel the pressure of being behind schedule. Then Mrs. Claus told Santa that her mom was coming to visit. This stressed Santa even more. When he went to harness the reindeer, he found that three of them were about to give birth and two had jumped the fence and were out, heaven knows where. More stress. Then when he began to load the sleigh one of the boards cracked, and the toy bag fell to the ground and scattered the toys. So, frustrated, Santa went into the house for a cup of apple cider and a shot of rum. When he went to the cupboard, he discovered that the elves had hidden the liquor, and there was nothing to drink. In his frustration, he accidentally dropped the cider pot, and it broke into hundreds of little pieces all over the kitchen floor. He went to get the broom and found that mice had eaten the straw end of the broom. Just then the doorbell rang, and irritable Santa trudged to the door. He opened the door, and there was a little angel with a great Christmas tree. The angel said, very cheerfully, “Merry Christmas, Santa. Isn’t it a lovely day? I have a beautiful tree for you. Where would you like me to stick it?†Thus began the tradition of the little angel on top of the Christmas tree.

Heh heh, Jeff might have uncovered a bigger secret than he knows! I watched a show on the Food Network some years back where the owner of Cafe Du Monde (French Quarter in New Orleans) showed in exact detail how he made Beignets. Check out their site here: http://www.cafedumonde.com/ When the host asked, "Don't you worry about giving away your secrets to the best Beignets in town?" the owner quickly said, "No." He explained that no one can duplicate his flavor because his sour dough recipe calls on sour dough from his shop which dates back to the late 1800's. So, effectively, he is saying that he uses a sourdough recipe that calls on sourdough from his shop which has been making Beignets for almost 150 years. He joked that the Beignet the host was eating might be from sourdough born from sourdough from the day his shop opened! LOL Get a little of that sourdough from Cafe Du Monde Jeff and you might be making his Beignets one day soon for your family!!

You make a good point Rick. If we don't keep the pics comin' then the forum (pic wise) gets a little tired. I am definitely guilty and will try to post some pics that I have waiting on my camera one day soon! Travel safely! (what is it that you do?) OK, since I asked that question it's got me thinking. A lot of us have some interesting positions or even own our own businesses. We should set up an area on the forum where, those that want to, can mention where they work and what they do. Thoughts? It would be a great networking tool considering the current economic climate!

Great pics Thomas and Welcome Aboard! Your KK placement is really a work of art! Nice job!

Nice tip MacGuyver!!!

So.... I shouldn't wait for pictures then? Sorry to hear you weren't feeling well Larry. I hope you make a speedy recovery!

I'd say that was a successful test run!! Nice job!!!

All right Pimp Monkey - very nice. I see that little link in the last line of his post... did you bother clicking on it? There's just a turkey in a buket full of brine - considering his post was from Saturday, I'm guessing it was cooked by now?!?!?!? Should be a few more pics, right? BTW Larry, your turkey is mooning everybody!!

Hey! Is that turkey still brining or did Jay-Z and his rapper friends come over and eat it?!?!?

Hi Thomas and welcome to the forum! Looking forward to seeing some pics of your new KK soon!

Great spot Dave! Keep 'em comin'!!

Dang!!!!! Why go to a pizzeria?!?!?!?!!!?! Good job on those pies!

TR - Thanks for the pics! The two items featured look tasty! Up front - I don't foil. Although the recent readings I have done in this forum regarding the Brisket has me thinking that I might try... For your ribs, (JMHO mind you) they're not done yet. Don't let the clock tell you when your ribs are done, let the ribs tell you. Your pic doesn't show the meat pulling back from the rib bones very much. My ribs are typically done when the meat pulls back from the bone anywhere from 1/4" to 3/8". I also pull a bone out of the rib to see if it comes out clean. If I have met these two items (plus some feel that I have developed over time) then my ribs are ready! Keep it up and keep up the pics!!!

Lots of cookin' and a new KK means lots of Pics!!! Go get 'em TR!

Bommer - No pics of the cover or your new KK? Bummer

I like the cleanstream as a replacement for the shop-vac filters. Will definitely get one of these rather than the standard shop-vac or craftsman filters. However, for cleaning the KK, the bag is the way to fly. IMHO!

The shop-vac is the best way to go IMHO. Once you see how "new" that ash collection area looks after using the vacuum, nothing else will do. Plus, because you are encouraged to clean the area so thoroughly, it will be a longer time between ash clean ups and less chance of "gunk" buildup.

One note of advice that I would offer to KK owners that have the gas burner support rod installed in the base - Leave that rod in place at all times! Unless you feel like chipping out pieces of ash material, mixed with some grease, etc. out of those holes that the rod sets in, leave it in! JMHO YMMV...

Hey Chris - read your post on the brisket prep., cook, and presentation. Then saw your subsequent post about being vague. Have to agree... I'm going to need to request pics, maybe a hosted video with text narrative, and a PowerPoint to just be sure I get your technique down correctly. Uh, tomorrow morning is good - Thanks for the tips and keep up the great work at the comps!!

Gotta agree with the Pimp Monkey on the ShopVac - If you already have one, then you can cross that item off your list and use the proceeds for more toys!!!

Try to post a pic again TR. You can typically start posting pics after your first post. Mod can verify. Congrats on the new KK and we are all looking forward to pics of that first cook!

Hey - better to get the KK first and the side tables later - You can cook on a KK, try to do that on the side tables!!! Congrats on your KK - Great color choice!

How much longer 'til Chris is home? Congratulations on all of your awards!!!