Tyrus

Not a problem, I found a recipe on YT by a S.African gent. I looked over a few and one common addition seems to be Corriander. Going to do it today, I'd post the results however I'm having a bit of a problem with my photo storage. Seems when I add them in the pictures go where they want, have you ever tried looking through a thousand photos of mostly cooking pics....it ain't fun. Nope, not that one, Nope, not that one, etc, etc

The evolution of history 5698, we gotta get this person 1st class on the right train heading in the right direction....that's all.

Paper?! and from 2012, that's a long time ago, something that old would have molded away or turned to dust by now. You musta vac-sealed.

Jonj, unbelieveable, my 23 is like Toney's, dark as hell down there. It's unreadable now, I'd would need a hieroglyphic translator to read it.

With all the collective interest on this I went out and checked mine. Come to find out I have a split gasket, one side attached to the backside of the 90 degree facing refractory wall and the other sitting on the180 flat. So if your confused to which gasket to use when you state you have a 45 degree raised lip, well I would give Dennis a call as C6bill suggested. Give him a call, over the years Dennis has modified the gasket, not sure if based on design of the KK or related performance to the gasket. Reach out, he loves sitting by the phone.

Is that what is referred to as signature bread? Dinner for two,,,,,,,,,,,,,,,,,dozen, looking good.

Intriguing, the S. African by Tekebo would surely know more about this cuisine...his name begins with a B as I try to recall, it'll come to me after I hit send. The sausage at a glance looks like a mix of pork and beef, I'll find a recipe and make a batch. Call it a challenge of curiousity.

That looks all aroud nice. Don't know what it means, I thought first before seeing it might have been a chocolate invention, I was wrong. Clue me in David, am I the only one.

The grouting process is a one step application, the make-up of the grout itself has the character of a seal within itself and that is why it is sold alone. Using a syringe for the application never entered my mind when I was manuvering through the venting, I simply applied it to the area and worked the grout into the affected area with a bare finger. The grout has a soft enough texture, it's workable, but unfortunately doesn't have a long life span in the tube...it will harden after a peroid of time, but not within the time frame of use. I've used the grout when the KK was cold for small spots on perodic visual inspection time and again, however my KK up to this point has always been undercover by roof and fabric so it's not a frequent experience. I would think Dennis's grout techs would be applying the tiles to a cold KK beforehand, from there I believe they're cleaned and then cured in a kiln. So yah, I believe cold is ok, and don't apply any sealer, it's unecessary and could be detrimental.

Genius. That'll work.

The KK missed yah, and no that doesn't look like Iowa corn, they say Iowa corn is as high as an elephants eye...but how would I know, never been to Iowa, only on a map.

But of course, I have two and you really don't have to look hard David they're all about. Manufacturers are abundant although I'd be hard pressed to say where all the matierials might have originated. My Goldens is boldly stamped made in the USA. Don't worry, be happy....things are coming around

Those chops were talking to me Troble....and it was all good. Handsome sides too!

A little optimism goes a long way, things should settle after a few months. Cant't say, but Dennis might have shipped a few over here to his warehouse in anticipation of such an event, an event it is...grand scale theatrics to level the playing field. It's ain't over till the fat lady sings.

I bet you did though, you have to dress it up to play it up. The steak was wonderful, I lit up a cigarette right after.

Very cool day here in New England and a TriTip on the menu. This was a bit of a process, last years coals in this cooker were uncooperative, inheritently they burn down to smalls which inhibit air flow, a distraction, an effort that eventually after a lenghty considerable time they do come to rise...then it happened. The cook was on, time to make love...and so we did. It was a marinated piece in a Japenese BBQ sauce overnite and then fork tendered for texture a few hundred times to soften. Placed on the grill with wrapped potatoes in a Southwestern rub, flipped twice and all was nice. Started with a Carrot soup to begin having a peanut butter final addition, cashews on the top then all plated with Cheesy Mex Cauliflower and soft tender potatoes.

Well, I've always said if the lawns to big to cut in a day...you gotta get a bigger mower.

It's a great setting for cooking in SteveL. A 23 will get you there fer sure, and if you thought for some misdirected hmmm... confusion between the two, you'll just have ta settle it out here amongst the crew.

Don't wait, every car has a trunk brother and a back seat....it's just down the street

The best person to ask as a lover of beef ribs would be Aussie Aura, unfortunately he's probably cruising the backroads of the outback in Au on his bike somewhere. It all looked pretty good to me, I'd sure as hell would of liked a chair at the table. All I have to offer is, no two pieces of meat cook the same, 250-75 is the temp, wrap around 160-65 and probe for tenderness. The expert thing is a reach, most here have cooked so long on one influence or another can generally predict the outcome. A lot of factors can sway a cook, nobody's perfect, but for those who can ease through every cook without a care...knows their shit. Be satisfied everyone returned for more then work on any changes you feel overlooked.

Well Braindoc they're pruning the orchards about now getting ready for spring and for $80.00 I bought this crate of apple wood. Mind you now this wood is green (fresh off the tree) and a fork truck had to put it in the bed of my truck. Here's some pics to give you an idea of the quantity vs pre bagged. Now if I was to use this as chunks in the KK you could say it's pretty close to a lifetime supply. Earlier this week I bought seasoned limbs enough to fill a cardboard orange crate for $20, that'll tide me over until I cut these into smaller pieces for seasoning. Where there's a will, there's a way.

Geeez, seems like I cooked that ages ago Dennis. If memory serves me right I believe it was a Top Round, nothing special about the cut an ordinary piece, however they sometime talk to you as you pass by at the market, give them a second glance and your walking down the aisle with em. A cut from my family youth, it's revived on occasion to remember a simpler past. Prepared correctly, it's a fine Sunday dinner

2 nickels is a dime. Loan me dime, by Boz Scaggs,, you gotta have it...goes good with chicken.

Attractive piece of meat

Clearence and positioning Toney. I used the circular SS disc Dennis gave us as a base to sit on the handles of the fire basket then I laid two bricks down on top. Directly on top of the bricks I had a 13 1/4" grate from a tiny cooker, this I centered/laid on the bricks while centering everything in the middle area. This vortec was 13" in diameter with no bottom, it's open on top and bottom. I positioned the vortex unit on top of this grate, the grate holds the charcoal in not allowing anything to fall through between the bricks. This whole assembly once complete gave approx a 1/4' clearence from the top KK grate once in position. Now if I placed the vortex on our lower KK grate and then placed the top grate on it was just off by an 1/8" and wobbled a bit on the vortex. I didn't like it, so I came up with this and it was perfect. I pulled out the lower vent gate a little for good air flow and opened the top pretty wide too, it all settled in around 460 for a long ride and stayed there throughout the duration. I peeked a couple of times, but took 45-50 mins for a 205 internal. This is the way to go, and the advantage of doing it in the KK is even better because you know how good/moist it is in our KK's. Set it and forget it, best wings I've had...no brag, just fact.