Conodo12

That is an impressive array of cookers Heph! I know the Napolean series gas grills and of course recognize the Grill Dome. I would be curious to hear your first-hand account of differences between the Grill Dome and the KK - both pro's and con's of each...

Happy Birthday Dennis! Have a few (more) for me!

Seeing lots of great things coming off of that KK TRex! Keep it up! Are you driving the neighbors crazy with jealousy yet???

Good looking meatloaf - definitely different than what we used to get from mom and that may not be a bad thing! YMMV Do I detect cheese oozing from the meatloaf? Also, there appears to be a rogue piece of meat hanging out there all by its lonesome in the one shot... chef's taste?

Welcome Lee!! Good post and we look forward to hearing more from you!

"People pay a premium for the filet and the loin - to be honest with you, it's tasteless, dry..." You'll hear that sound bite from one of the butchers at about 5:30 in the video. Could not agree more! Love the filet and loin when I am pulling it from a whole smoked hog - but that is because those areas are cooking low and slow with the rest of the fat from the pig. To pull these parts out and cook them individually is a bit of a bore fest for me... JMHO, YMMV

Great pic! I really like that pebble look - great alternative to the regular tile (although both look great!) Yupper - I root for the Flyers - did more yelling AT them tonight - Let's see what happens this Wednesday!

What the hell FM and WM - did you guys take photo and cooking lessons from the Food Channel or something?!?!?!? Good looking chow! Although I have to admit, I honestly thought fish tacos were something of a myth and/or urban legend. I mean, we eat meat when appropriate (always) and fish on Friday's during lent. How could I know that there was such a thing as a fish taco? Thought those boys from the Silicon Valley were just pulling my leg. Of course, they eat some weird sh!t out there in the name of staying healthy. I didn't mind visiting, but was always glad to come home to the normalcy of Meat, Drink, and a good smoke - Er, what did I start talking about at the beginning of this post?....

Looks like the pooch is waiting for his turn in line!!

It is a swell place to hang out and welcome! Get a few more posts and a few days registered under your belt and send some pics of your latest cooks to the KK forum! The more you hang out, the more fun you will have - and the more likely you'll be moving to a KK!

ROTFLMAO! I would apologize but it would be a blatant lie! I will say that Deej got me started with the quote in his first post but I definitely took some liberty from there!!

Hmmm.... I have thoroughly enjoyed pulling my own pork by hand , or by using a few other convenient tools, but never thought of using a drill! Seems to work good in the video!

Dang!! Now THAT's a first cook worth aspiring to!!!

Welcome White Mamba! Looking forward to seeing some pics and hearing your thoughts on your new KK!

OK, I see where you are coming from - I would say that for the most part, Yes, this chart is fairly accurate. The one addition I would make to the chart is for "smoking" or "low and slow" This type of cooking, "Q-ing" is done at temps of 225 to 240. I personally dial in at 237 for low-n-slow. Don't ask me why, that's my magic number and I stick with it.

Re: Is this Temp standard used by any KK cooks? Cook - I'd say that because the Tru Temp on the KK is very accurate, many of us just rely on that or the Guru/Stoker. I think Steve R. has posted a good guideline that has been used for years for many thin metal cookers without temp probes. Our KK's take the guesswork out of the temp part!

We imagined 12 dozen clams - followed by two dozen chicken legs and thighs with 10 bakers. Good stuff!!

Daaaaaaaammmmmmmnnnnnnn..... That's gonna leave a mark!

Re: What's going on your KK Memorial Weekend 2010? I enjoyed my Stumps cooker - went down to GA to meet Stump to pick it up. At the end of the day, it is perfect for parties - but for day to day cooking in the back yard, plus for the versatility - the KK cannot be beat! JMHO! Have a great weekend Larry and All!

Dennis - I don't have the words. Please accept my family's condolences and extend those to your family. A brilliant man to say the least. Wayne

Congratulations on the delivery - you will be surprised again and again with how well built the KK is and the food that YOU make! Post some pics of that new beast soon!

I got one of these (the deluxe kit with stand) for my brother in-law. He's a bit of a wine snob and was gracious when he accepted it, but you could tell the doubt was in his eye (and a touch of "what the?"). Now, he won't pour a glass of red without it!

No reason for the sad face T-Rex - That's just good thinkin'!!!

Good looking cook T-Rex! Wow! You and the Mrs. can really put away some ribs!!!

Nice cooker! (but I bet you get that a-lot!)