Conodo12

I have the TS8000 but I don't worry about getting my hands in the fire. The JT850 will keep you and your hands out of the firebox. I personally use my TS8000 for more than the KK - Odd jobs around the house so it is a good fit for me. I would suggest that you go with MAPP over propane - faster light times!

How do people clean out their ashes? - Even in this sour economy, I cannot afford to let my neighbors see me cleaning out my ash box let alone stain my Fifa running suit! So, how do people clean out their ashes? - I suppose they hire someone to do it like I do! Shop Vac = perfectly clean KK! Every time!

Welcome John! Of course Dennis is your ultimate resource for all things KK - but we have a fair bit of knowledge about our KK's too! My point being - if you have any questions, ask away! At the end of the day I think you will love your KK and enjoy calling this forum part of your home. Look forward to seeing pics! Pull that trigger - you'll be glad you did!

T Rex - Just Awesome!

Classic "surf and turf" as best as I can tell!! How was the wine? I have read mixed reviews.

I think you gents have officially tipped the "nerd" meter onto it's side! With that, I tip my hat to you each!

Autumn Nebula is a great tile choice - one of my favorites! Welcome to the forum and the KK owner's club!

I tend to cook those uncut as well. Tends to leave a bit more juicy meat. However, if you like bark, (and don't we all!) then cut up is the way to go! Good looking ribs and thanks for the pic!

That set up looks fine and probably works even better! You are right, we do need a place to set hot grills and such as we do move things around during cooks. For me, I just grabbed one of these mats from Grilpad: http://www.grillpad.com/ It's got a cutout for a handle and works quite nicely. I move it out for a cook and store it in the garage when done. I have put VERY hot grills on it and not a mark to be found!

Welcome Garrett! Looking forward to seeing a pic of your new KK! What were you cooking on before moving to the KK?

OK - proceed with CAUTION! - If you insist on burning everything off of your grills as opposed to soaking in cleaner and/or pressure washing you can do the following: Wrap your entire grill in heavy aluminum foil. Crank the heat to 600 or 650 dome temperature - let it sit for about 20 to 30 mins max. You will be left with a grill with very little residue remaining on the grates and lots of white powder. Give her a hose down AFTER it cools down a bit and you will be set. CAUTION - I have seen grates heavier than Dennis' warp under these conditions. It will work but proceed at your own risk. I do not endorse this method and would not do it myself. That being said, I know many that would rather replace their grates from time to time using this method to get their grills clean rather than scrubbing. For me, I think the stuff left over from the last cook gets mostly knocked away with the Grillfloss. Anything left over after the floss is simply a flavor enhancement!

Re: Welcome back....... Glad to hear Dennis and crew did not become BBQ!!! Or stew for that matter! Great pics Dennis!! Thanks for posting - everyone looks great!

Welcome Otter! Sorry - I don't remember if you posted pics of your KK - If so, point me there, if no - post away!!!

Heh heh - I knew what you meant - I just couldn't resist. It's been years (and years) since I heard someone say "Hey, let's go crack some corn and forget about our troubles for awhile!". Ah the moonshine days... LOL

Fresh cracked corn??? I don't see any whiskey (moonshine that is!!) (Can you tell I spent some time in the hills of Tennessee?)

Harrisburg , PA huh... That is awful close to here. My brother and I are old pros at moving KK's.... What was the address where that KK might be seen?

Re: Mea culpa First - we are not the kind of forum that sticks strictly with BBQ on each and every post - but you probably know that since you have the LOL emoticon going on. Second - It DOES have to do with BBQ! Didn't you read where Dennis has a concern over ending up in a pot!!!!

Yupper - I think that's just about right!

It's an analog thermometer so it will need calibrated from time to time. Even some thermometers with digital displays have an adjustment built in so that it can be adjusted.

Here you go: Place distilled water in a container and heat. ► After the water in the container has reached a complete “rolling†boil, insert the instrument to the appropriate immersion depth. ► Be sure there is at least a two-inch clearance between the stem or sensing element and the bottom and sides of the container. ► If your thermometer is not accurate within +/- 2°F of 212°F., adjust thermometer accordingly. The boiling point method permits calibration to within 1.0°F. So, if you need to calibrate the Tel-Tru, wear some gloves to hold the dial firmly and use a small wrench to turn the nut on the back of the Tel-Tru. You want to dial in at 212°F.

Never tried but found this: Black Walnut: While pecan is hickory's milder cousin, black walnut is the strong one. An intense smoke that is slightly bitter like walnuts. Good on red meats like Beef, Pork, Venison and other game meats. Can easily overpower poultry. Just my 2 cents but if it can overpower poultry it can probably overpower pork!

Hi Andrew - should be a clip that goes on the backside of the thermometer to hold it in place. This same clip can be used to hold the thermometer on a pan when calibrating the thermometer. Here's the site so you can see a pic of the clip: http://www.teltru.com/s-136-big-green-e ... meter.aspx

Classic Alton Brown... & you might learn something! http://www.crunchgear.com/2010/07/04/ha ... se-steaks/

Hey - The Return of the Green Plate!! Good lookin' cook!

Congratulations on your new KK purchase!! Be sure to post plenty of pics when it arrives!