Tyrus

Who best than a doctor to light up the fireworks....makes all the sense to me. Patience, understanding and a bit of methodical... dry matches always help. I like the taste of briquettes, it adds a different kind of smokiness to the meat, reminds me of when I was a kid at family gatherings...briquettes is all we had

I tap all the doors and check the the plugs each and every time to make sure they are all tucked in, flat against the housing and always double clik the latch. When I first received my KK the front door would always slide out just a bit upon closing the lid. I had to tweak the door a little so that I would have a little friction along those rods within the tubes to stop this. This worked fine and the door remained tight however, posting a method not quite understood by others can come ill received. I also found the back door or gas unit door sliding out on occasion but a little push always helps it out. This area is subject to ash falling onto it and generally this aids in keeping a tight fit within the sliding mechanism since I've had it. Dirt is good. Yes, the top vent is the controller, when doing a low and slow a movement of 1/2 inch either way can offset temps 10 degrees. It takes a while to prepare the fire, generally an hour or 45 mins before placing the meat on before heat soaked, take it slow, check the boxes and it'll soon come. Accept the fact that when placing on the grates or meat your temps will always drop 50-75 degrees. Unlike other kamado's the balance here is the refractory, the patience to ease it into that zone temp you want without over shooting. The KK does all the work, you simply turn the dial.

Looking good Tekebo, I'm thinking 78 days, how'd you you come up with that number. Patience is a virtue to wait so long.

Grabbed the point offered at the local (choice) and cooked it up with s&P and a little additional things 3hrs in. Used the round SS pan that was drilled out and it performed very well for a comfortable 8 hours. Found it gave a equal balance distribution for the heat deflection. Wrapped at the stall in paper since it was a lean piece, but at the end it was all meat.

Great sound, thought Tarzan might sweep through and steal the Tips. A nice plate.

Thy're wild chickens Mac, more like a chicken hawk....deeeeeeeeeep jungle love on a skewer.

Nothing like sitting in a spa in the snow sippin on beverage. Troble, have you been to the BBQ Pit there in San Diego? The reason I ask is, there is Youtube celelbrity that goes by the name of Ballistic BBQ living in San Diego area that recently did a vid on beef shoulder. Now I haven't gotten round to the shoulder yet myself for reasons, it requires alot of guests to enjoy. I believe the 32 could handle that cook quite well for a grand opening. Just sayin, check out the vid, a recent cook he did four days ago. A neighbor.

Well, your absolutely correct...square tiles are the chosen and original tiles of discovery. I wrote a post on this subject some time ago describing the evolution of square tiles to pebble. If you missed this Pulitzer please allow me to refresh you and those whom may have forgotten. While on a trip to Bali I observed Dennis at his jungle KK plant speaking with one of his employees that was tiling a KK with square tiles. A number of tiles had slipped from the workers hand over time and chipped, they were then placed into a large coffee can. Dennis a former resident of California with that inherited mindset and urge most Califorians have to recycle,, took these broken tiles to the grinding stone and fashioned them into pebbles. Let's uh,, keep this under the hat, we wouldn't want those with the pebble finish thinking anything otherwise. With color, I'm sorry, but I have to differ. I have the Denim blue, a magnificent color and what most people don't know is one outstanding characteristic it possesses. While standing beside my 23 KK wearing my Levi's I'm invisible, yes, completely camouflaged. Being a retired engineer of the textile industry we developed and ran in production a camo fabric that had infra red capabilities. Understanding this and it's significance you can't ignore the importance surrounding a military application with the denim KK. Knowing this don.t wait, don;t hesitate it may not be too late to be, "one of the few, the proud, the denim.

Having the holes allows some of the heat to pass through while the remainder is directed to the edges. The balance between the two is the goal. The dish is positioned to catch the heat as pictured in the KK. Easier than foil, no muss, no fuss.

Yah, dirtier the better, just don't tell Dennis I had in mind an idea to keep the dish mostly solid and the 60 holes of that size was comfortable enough for a balance to let an amount of energy through while deflecting the rest. The dish should also stay flat without much warping due the heat because of the layout of the holes. See what works I guess, has anyone else used the dish, haven't seen anyone talk too much about it

Looking good. Just wanted to mention that for drum sticks there's a rack that allows you stand them up. Might find it on Amazon. Is that green grass?

When I received my KK a package of extras were included with it. One of those things included was a Stainless Steel dish 16 and 1/4in in diameter. Until yesterday the dish never found a purpose and just hung around my cooking station on a shelf. My recent purchase of a new Gateway Barrel cooker needed a diffuser over the fire, a purchase I was reluctant to order because of it's design. I found the holes extremely large and numerous on their version so I decided to make my own prototype and find a use for this piece. I drilled out approx 60 holes 1/2 in and 3/8 in following a simple pattern which would encompass the whole dish and distribute the heat slowly and evenly. Dennis included a heat deflector with our KK's that most people have set aside because of it's mass and now prefer to use foil. I'm hoping to use it in the KK as well.

I know it's crazy. My wife started in the spare bedroom and filled bags of clothes she didn't want, then to the porch where alot of plates and kitchen equipment was to be shipped out. Next she's in my closet thinning out things I've only had for 10-20 years...you know treasure, you can't find those clothes anymore, irreplaceable items. This virus is worse than a curse. Why don't she throw out the rake? Toney, make more beer!

Looks like bugs. What are u going to do with them?

Yum! It's all eye candy to me.

Some fantastic meals and cooks lighting up the screen here, I couldn't pick a winner. The only conclusion I could come to was, "Y'all got way too much time on your hands." You could be raking leaves...........better yet, you could be raking my leaves.

Aw, c'mon give him just slice.

Nice looking and a bark to like. What a great looking sandwich

Brisket cooks are the best, go big for big results..nice. Looks a little tight on a 21, as long as it fits. No pic of the bark, oh what happened

Tasty looking steaks, great job. Did the puppy get a taste?

I second what Basher said. The wood I have treated in my backyard exposed to the elements has stood the test of time for now 5 years. Oil will darken the wood if that's a draw back but, longevity is the goal. Tacky when first applied and in a few days it dissipates.

Basher, that's an usual fire pit, how thick is that metal? You certainly don't find one like that at the local hardware! I was thinkin, right along the rim you could attach some nice cup holders or clean it out and make a giant volcano drink with huge straws you know, one of those sharing drinks. When this all passes of course. That is an awesome look with all the rust

They look great, a kind way to remember your neighbors. Any houses for sale on your street

Looking at that again this time in the daylight with a magnifyer and my glasses on and a sobering eye I do see a small tack weld. I believe that to restrict any side to side movement, assist in stress. Regardless don't try to remove it without Dennis's input.

Nice cook , text book on description, wonderful color.......smack on