Tyrus

There you go, it does all the worry free work and you can cut the grass, watch a little TV or have a few beers. Like driving a car with no hands on the wheel Bardslr. Nice ribs, well rendered.

Hey Mac, nice plate. Made me think if you had a large contingent of Portuguese in your area. Not often you would see this ethnic food unless a number of cultural people were by to represent it. As you travel further west, the likelihood of coming across it diminishes. I prefer the Linguica over the chorizo, and as a matter of fact this morning I had Chorizo mixed with my scrambled...fancy that. Nothing like a Linguica sandwich on a toasted bun with yellow mustard. Sorry, talk too much,..

Right church....wrong pew

Looks like a Ninja. If you like speed and the thrill it brings you got the right bike. Use to call those a pocket rocket. Not much room for the wife. If there's a sale down at the butchers....looks like you'll be first in line.

Do you have iceberg insurance? You never know

David, this is the motor sent to me for my 23. Notice the sleeve on the housing being able to accept the one on the KK. The shaft pin can be ground down to fit and also notice the spring on the shaft motor hole. This allows for distance, some shfts were really long and had to be trimmed considerably. Once my motor slides on the KK mounted post I slide two spring loaded pins into the holes to hold the motor steady

No way, Jose...let me check...... AAHHH, when I hit the compose button it stated that my inbox was full and I would have to delete some messages to communicate. Sorry, didn't realize there was limited space. Kinda glad that happened, you may have drawn me into a new bet and the way the Pats have been playing you would have cashed in on me early...saved by a technicality. Glad you two have enjoyed the experience of riding down the Autobahn like Mad dogs and Englishmen/women, there's still time left.

Way to go Alimac, you and the Mrs Alimac make pretty babies.

That's too bad Tekebo...you certainly don't want them screaming down at you from up on high. What's a fire without smoke, it's like having a Porsche and the speed limits 20mph. Glad you worked your way around the this little road block.

Well, I got one for ya jonj. Chicken thighs on a spin It was worth mentioning I thought and seeing wood on that huge island is a scarcity however, if you do get a bundle on occasion use them with the coals to have the flame lick the piece your cooking. Raising and lowering that grate with a dancing flame is a happy game to play. Wood is a resource I have plenty of and generally give away much of it to my daughter and her husband for fire wood.

It does mention "no sparking" also Toney. Thought maybe Tekebo would find this as an alternative on the Argentine and maybe Ckreef in his Pizza oven. Don't know about a solo stove. The item was priced well here in the states, a 35lb package in Great Britain may be another story.

Has anyone tried this in one of their cookers? It's new to me and thought for those with Pizza ovens, Argentine or Santa Maria style grills might find this useful. They also can be used in other applications or simply burning in a fire place. Quite heavy, shipped from Amazon at approx 35lbs with 12 logs in the package. No fillers or binders and stated safe for cooking. Said they burn around 1500 degrees. You might want look them up yourself on Amazon....I couldn't find the correct angle to stop the reflection coming off the flash so picture quality isn't quite there. I did try.

Looks very tasty Ckreef, the cooler weather is on the horizon and the soup is in the pot. I just did a similar one except substituted hot Italian sausage in place of the schrimp. Cool pot.

International trade routes, check points with dogs, x-ray scans and over seas flights.........better keep it in the barn Paul.

I'll second that.

Some people say it's the ride, some say it's the journey then there are times I just say.."Beam me up Scotty, I've been here long enough."

Two schools, two studies and one result. So yah, as long as your knowledgeable of both units and are well read a consistent product will be the result. The Lang is by far and as I think most would agree, a Smoker with a longer learning curve. There are far more variables too consider, it requires more attention and a level of consistent management. Maybe you could equate it to riding a bike...at first it's a rough start but eventually the ride improves. Personally I prefer the Lang for brisket, having the ability to burn solely wood and the different woods available contribute to a better product. Sometime there are days one needs a challenge and so the ritual of feeding and atteding a fire is a fix you can't deny and there are days you just want a smooth ride with the KK. You know, I probably have four router wood working tools, they each perform the same function however, each do it a little differently. I would venture to say, you Braai-Q own more than one camera and possibly for the same reason. It's an expensive game to play, addicting but..,,enjoyable. So yes, the results are similar, but with brisket I give the edge to the Lang and if by chance you ever offered me a slice coming off your KK........I would never push the plate away

There are things we look for in every BBQ we purchase, be it convenience, aesthetics, ease of handling, color, size and ooh soo much more. We often buy a number of them to meet our needs & over time when we tire of them they pass. I haven't reached that point yet, the Lang I own along with the other tools (cookers) I have are essential for specific uses. I have enjoyed them all and work with them because I refuse to paint myself into a corner. Having a choice is simply a freedom I don't wish to loose.

One of my favorites also Stewart. I do believe without a doubt his favorite piece of meat to cook is brisket. I like my ribs in the KK but you can't beat a stick burner for brisket

Too bad BARDSLJR that your fire went out but, the end result was picture worthy, nice bark. Leaving the brisket in the cooler 5 hours allows the juices to come together in a positive way, and you still served at 155 so it was all worthwhile. Have you tried a Cyber or DiGi Q for those long cooks that go overnight. I like you prefer to run with just the vent settings so the work put in at the beginning to steady a 250 temp maybe all you need. An unfortunate series of events, no worries...you'll knock it out of the park next time. Looked fine to me

What brand of charcoal are you using? It makes a difference, and use med size with large pieces also for greater airflow.

I had to grind the square portion of the piece for mine to fit properly Scott. In the motor receptacle for this small shaft you should have a spring to accept some play for distance for a comfortable fit between the KK and motor once it's secured to it's housing. If you have a grinding wheel it would make quick work of it. Just go slowly with the removal of metal and fit it to the motor and align all your parts. It should come together for you eventually once you remove enough stock.

BARDSLJR, something that big I would bring to temp up on a higher level slowly and then drop it down low to finish. Sous vide would be for a nice pan sear. Up high you'll get some smoke flavor and then dropping down lower for the sear with a few quick turns it should do you well. Have a good Manhattan available with a gourmet cherry sitting inside because it's not just about the steak....it's about you enjoying the pleasure of the experience.

A sharp dressed thermometer

2 out of 3 on #1, it takes a while to get to temp however, once there it's smooth sailing, that should make you happy. #2 is pretty much a given, holds temp and you can do a few errands around town. #3 foods great, as long as you don't kill it. #4 Tools last as long as you care for them. I have a Grill Dome that's lasted me 25+ years, and it's not the same quality as a KK. #5 Cooks on 3 levels. Roto. Split basket, Split zone. Cold smoke. SS grates, it fits the bill and more. I think you'll like it