Tyrus

That would be nice, a smaller one for the top, I could carry that myself. Unfortunately I've purchased two items that every RV'r should have when camping and that has set me back but puts me so far ahead of the others so, it'll have to wait. I do like the idea. Help I'm drowning.......feel like Lou Costello catching candy lifesavers from Bud Abbott Ahh Pequod...the Fogo, A little overrated but obviously in the new coal box

Sorry no magic pencil. This is long overdue, years, but it's getting done. Use to be that I got my supplies upstair in the kitchen and walked to the front carrying it all then down to landing and down again to the lower level, through the laundry room and out to the lower deck to cook. Just hope you didn't forget anything because it's all uphill if you did. Anyway I look at now the trip will be shorter.., up or down when the work gets done. This will be #2 spot and the decision as you may be aware of comes from a higher authority. I have the help to move it up, getting it down later is another story. My hearts still in it, the body seems to be elsewhere.

From what I've read most of us put our KK's on the deck. Now if your deck is 8 or 9 feet in the air well that's a horse of a different color. I remember just recently Toney mentioning that if he sold the farm the KK is staying planted on the deck because he doesn't want to move it again. Swear to God. So a decision is forthcoming soon and I'm at crossroad. What do think? Should it go up high or stay down low? The weight isn't a concern, I believe I could park my SUV on it. It definitely would be nice to enjoy at short distance, but once it's there I think it may have to stay with the house, ( not that I'm moving anytime soon.) Like Basher I fed the tradesmen, a plate of hotdogs, tatoe salad and chips that disappeared before I could get the picture and these bacon wrapped pork and stuffing things. Drizzled in Saucehound BBQ Spice rub recently purchased on Amazon. This is a good rub for ribs, chicken and gives a nice color,,,just an all around good rub. 5lbs for $39.69....can't beat that

Nice cook Toney! That looks bigger than a lb, good color and ring of mastery. I forget, what kind of Merlot was that? lol

Easier than you thought? It appears you and your friend handled the top of the hill just right with the transition board. Great color......now let's see some great food. Congrats

Patience is bittter, but it's fruit is sweet.

Good thinking and a towel on the other

Those two pegs up front are looking for a friend, shelf perhaps. Looks on the level Matty, fine job.

Yep, remove the dome, stretch the ramp, all good points. I remember Dennis relating to me not to play with the fire box, if they are fragile or could crack. Once I got mine I reseated them and haven't touched them since. My brother and I moved mine up a ramp at 10-11 inches. What's an extra inch or two, huh?

Yes, yes, and yes.. it does look good. Could be the way you sliced it but it looks so smooth in texture.

No regrets..... so the wait begins............don't that suck.

Not much too add since everyone has weighed in with all the tech and helpful suggestions however, one item that stood out to me was the fire box in the KK. Dennis designed the fire box in two pieces allowing the refractory to expand under high heat, this design gave you the ability go beyond the norm and achieve higher temps without suffering damage. KJ has developed a 4 or 5 part box now based upon this same idea, recognizing singular formed pots fail and crack. The latched handle KJ has employed on their newer model looks awfully familiar too. Seems to me someone is borrowing the improvements and if you look closely you'll find they don't don't approach anywhere near the quality the KK offers. Imitation is the the sincerest form of flattery or larceny.

Forged in fire..a great show. "It will kill." That's alot of stock sitting there Basher, great idea...keep it rustic. A fine spot for your KK, front and center, sir, yes sir. Hope you find Bruce I'm sure he isn't hiding.

You two make a great pair

Make sure it's lump charcoal to start. Use the bigger medium to large pieces to get feel. Pull out the door about an inch at the bottom and monitor but never walk away from the KK in this position for long. Check it down as it responds and Say 3 Our Fathers and one Hail Mary...that should do it.

Your going to enjoy sitting out there and kicking back. Glad your nearing the end and buttoning up the smalls now...can you remember the dirt pile

Looks like my Irish Jack Russell's behind. Nice butt.

Psychedelic first picture Tekebo. I'd be wondering if in the UK they'd be sponsoring chilli contests. Looks tasty...been awhile.

The stick burner is a finicky tool and without a doubt requires patience and focus to put out a great product All Dennis mentioned related to pro's and con's are absolutely spot on, even down to the choo choo train. The secret to an offset is keeping the balance going, clean smoke and a temperature window is your goal and priority. Knowing when too add wood and how much, is your wood DRY, and the wood flavor profile for the specific meat your cooking are all objectives. There are variables such as wind, rain and outside temps that will affect your cook's outcome and even the placement of where you put your meat within the cooker is a concern. Once you become accustomed to the routine of fire maintenance the learning curve diminishes and you begin to put out a great product with a superior smoke profile. It's like riding a bike...a little shaky in the beginning but, it smooths out and confidence is acquired each and every time you use it. The KK removes the burden, simplifies the process and eliminates the weather and puts out a great tasting product with little effort. If that sounds good well....it is. How can you beat that? The challenge of the offset once overcome is also a great tool however, it can take up half the yard..lol. It's obvious on a small cook my 23 is easy and more convienent and quicker to set up but if I'm cooking 40lbs of meat or I have the whole day an as option I'm going to feed that fire on the offset because it's enjoyable now. I would say and finally to answer your question, I prefer at least for brisket the taste coming off of the offset , your not going to beat it...I've cooked on both, and consider myself lucky to have both...enough said, good luck. Thanks Dennis for the Roto rod...without out doubt this one is perfection.

When my wife and I visit the mall she always maneuvers me into the jewelry store by the diamonds. Seems the stone on her finger has lost it's luster and an upgrade in size is must. What ever happened to sentimentality? Wingman's going to kill me but what better way to have that reminder always with you. Call it a trophy

An expense my JC, you won't regret. It's gonna pay you back dubiously, and be freakin goarjus like it is. I welcome your urban NJ zest, your right across the the river next to Hoboken by the Holland Tunnel,..what a pleasant journey into the city. Your Primo is nice but a 32 KK in the neighborhood is gonna attract a wandering eye, obviously you have a precaution beside the 700 lb wt. Yah, let's see what flavor comes out of Jersey, I can't wait either

It was good, no sting or abrasion..old enough to know the difference, lucky me. I don't know links but if this description works ( On You Tube ..Floating our boat : Hey Pesto Episode 92 It was a match, really, some good people working through the divide. Keep safe and thanks

Definitely looks like it Wingman, it's cut and that's a plus. If not, it breaks easy enough not to break your hand.

I had a plant growing in the backyard and thought it may be related to your post because I view narrow boat travelers on Youtube that have come across this same herb in the UK. So, here are a couple of pics and although they differ from yours somewhat in leaf design they matched the travelers video exactly. So, I went out into the yard and snipped a small leaf.. I chewed it a swallowed it, it had light taste of garlic, I hit the bonanza. Well, I'm hoping it was and not poison Ivy or Sumac........these things have a way of coming around, so to speak. Let me know, wild garlic in my backyard, it is New England............

A trail blazer and a treasure hunter combined, an oppurtunist. The price tag would always scare me away, I succumbed. No looking back. Unfortunately Syzygies 10 years don't make an antique even though it has a little patina and rust. I have some old high school shirts if anyone is interested.