Eddie mac

On the new to me Baby Blue

How was pushing up that ramp onto the trailer I rented same trailer for tomorrow to pick up a 23

Thanks Steve

Our first cook this year we raised 5.600 for the post there in need of a new roof at the post

Yes we do it twice a year to raise money for the post

I cook the beef chicken ribs and sides on my offset

I am going to do 1 last cook for the veterans on the 17th I’ll post a picture with the 32 loaded down with 8x8lb pork butts

That’s not counting beef chicken ribs and sides

Thanks to you all for the advice just need a break as I have a bbq trailer business and cooked all of spring Summer till last Friday. I have cooked over 4000 lbs of pork butts on my KK over the last 26 weeks I love to cook pork and chicken on my Kk.

What’s the best way to idle your KK for a couple weeks hear in the north east temps are up and down any where from 60 degrees to 20’s .Vents open or closed and I always cover it .

Congrats on your baby I am go to start one myself emailed you on a couple ?

Sorry I didn’t get back to you but we are ordering the 42 do to shipping and we need the xtra room thanks

Is that a scratch of some sort on the Lower back side or the picture is like that

If still available I am interested I own a 32 already but would like another

Best advice is get the biggest you can afford you won’t regret it .I bought the 32 wish now I got the 42

Beautiful just beautiful

TonyB good enough exclamation for your? SON

Don’t get me wrong the KK is a great little grill/smoker . The reason I bought mine was strictly for pork butts as they can take 15 to 20 hours to cook.

Bubba grill 500r reverse flow smoker get better bark better smoke flavor pushed in to the meat . Especially when doing big cuts of beef brisket beef clod and beef will take smoke until 135 to 145 degrees so on a 20 to 25 lb beef clod or a 15 to 20lb brisket you are talking hours till you reach that temp.

I am not a big fan of brisket on the Komodo but I only had to cook 2 today so I figure I’ll try the cold smoke. Cold smoker is running good but need to fill quite often. Bought this for cold smoking cheese pepperoni sausage and fish.

Here it is running Aussie been going good for awhile

I read some of those post wood chunk and quality of wood very important to make it work I tested and posted it

I’ll post some pictures tomorrow

I don’t care for it either I am cooking 2 briskets in am using the cold smoke see how that does. The smoke pot runs out of smoke for big hunks of meat it’s ok for lighter meats chicken pork loin and fish.

We will try it thanks