Dirtman

What a great story! Would like to try it some time, when all have had a few. LOL Thanks for the pics.

Wow, again Mac. Your wonderful rib cook only exceeded, IMHO, by your photography. Thank You. I enjoy sooo much. I can taste those ribs. Don't mean to submit redundant messages, but.... Thank you.

Good Job. Makes me hungry!

Looks really, really goooood! I sent a couple of e mails but never got a response. Whats chances of getting together for me to see your KK? Bob

Making me drool. May I ask what makes it Greek?

Maybe I missed but what was the time & temp you used? Looks really really wonderful. Thx

Grew up in Wisconsin. Been through bitter cold. Hope your pipes in ground not frozen. No water NOT good! Sent from my iPad using Tapatalk

Wonderful. Love all those veggies. Sent from my iPad using Tapatalk

Fantastic pics Mac. R U using your smart phone? or...? The Xmas plate...what is the larger piece that is white like potato located in the upper right of the pic. Maybe Turnips?

Thanks

Happy Holidays to all!

She is sure special, that's for sure!

Your cooks and disposition may only be superseded by your photography!

Thanks for the info Tony. Goin to get some.

Is this the Pork Shop in Gilbert?

Two ? Mac, Can you tell again, where to get the Purple Crack? Baking bread in the KK...is it mostly trial & error to know when it is done? Inside ovens have windows to see when perfect! Your indulgence is appreciated. Happy Holidays!

Eric I live in the Valley also. I would be happy to be one of your friends & get invited over to "initiate" your new KK...ha ha. It has been a few months since your post, so maybe the initiation is past history. What KK did you order? Do you have it yet? I'm still debating between a high top table model or the 23. You migrated from Michigan, we from Wisconsin. Don't hold it against me.

Happened to check Craig's List yesterday. To my surprise a 23 Ultimate was for sale, and only 2 miles from me. Called the owner & got the bad news that it had sold Sunday! Was asking $3,200. Had both side tables. It sold for $2,700 the seller said. I just want to taste some chicken cooked on the KK. You all say it is soo moist. Just thought some might want to know this info.

4wood7, I am doing my research on the KK. I have been perusing these forums watching for someone who has a KK in the valley. You’re the first person I have run across. While your post is several months old now, I hope you will see mine. I live in Chandler. I’m wondering if there is a chance we could meet so I could see a KK in action. I certainly appreciate any consideration. Thanks, in advance.

Thanks for your quick responses.

Hi all. I'm a newbie lurker. Been watching several Forums and have garnered lots of info. Thanks to all. I'm trying to learn how to navigate the forums so please forgive me if I make some blunders. Before I "pull the trigger" I am curious as to what the benefit is of the cold smoker equipment. Doesn't the standard equipment keep the temp around 225 easily for several hours? I would like to find a KK user in the Phoenix area that would be willing to talk to me or show me his KK. Thanks, Happy to meet you all.