bryan

If you have any experience with wood stoves you have the knowledge you need. It is just a matter of playing with the top and bottom dampers. They are how you lock in your desired temps. There are many heat control suggestions on site. Then there is always us forum buddies. For super trouble = Dennis Welcome looking foreward to your cooks.

Who said there's no Santa? Mark one up for the good guys.

If wraped in foil it will not stall. I like what the stall does. Some don't miss it. Your choice.

One of us. Just lost contact.

Most times I use a drip pan w/onion qtr'd & water

When rock is wet it's raining When rock is dry it's not raining etc. What say you? Good conversation piece

That is outstanding.

earthroamerxvit - Have you checked your site emails.Would like to meet up.

Temps I use: hi 450- med 400-450 low-med 350-400 low 300-350 low & slow 200-250 (80% cooks) sear weed burner I don't foil wrap meat. I use the natural "stall" To date I only season with Red Top over mayo or mustard. * See recipe. I use dressed up scaffold from Harbor Freight for wx protection and shelves. Had to start somewhere. Works for me so have never changed Note. To me other than quick cooked steaks - Heat dries out meat and results in a tougher product. I'm stuck at juicy leaking from corners of mouth. What say you? * Recipe Red Top = Large empty Red Top spice jar 50/50 salt & pepper garlic pdr to taste (when you think you have added enough on product = add more

Reminds me to pull one from freezer. One of the stores here puts them on sale twice a year.($1.50 - Butts $1.25)

That corner looks good.

Great, was begining to think I was the only one.

Plus 0ne

DaveyR - I liked that sauce to. Copied down to try out later. Let me know if you try it. Gather a little bit here a little bit there merge the thoughts and steer for rocking results.

Just found this recipe. Looks interesting. http://www.leavemetheoink.com/grilling-2/burgerzilla/ I use a Pizza recipe made in a food processor. Couple of minutes. But the secret is putting dough it in frige for 3 days minimum.Then use as needed over next few days.

Its never to late if it leads to a better product.

What say you? https://sevenfiresbbq.wordpress.com/tag/meat-chart/ Download pdf for better pic's

MacKenzie - Great cook. Wish I could copy pic for my cookbook.

BigLazy23 - Toaster makes great grilled cheese sandwiches. Lay it on its side and slide them in. tony b - Like that kitchen set up.

Sorry to offend. My point was to show a good recipe source site. Most oven recipes work on a KK?

There goes your summer. Was it worth the wait???

The great thing is you know "it's on the way" There are millions that are not in that group. Eh?

ckreef - ..and we are enjoying???? Got a call from home. Your cooker is lonely. Doesn't understand not being allowed to cook. Something about not being heated up. And - something about Super blue Enjoy

MacK - ?????? getting nervous here whats the word?

Biglazy23 - What cooks are you doing? Anything you need to know about. I probably don't have your answers but someone here will.