jwillads

cabelas Cabelas has one for $450 that gets great reviews. http://www.cabelas.com/cabelas/en/templ ... ISO-8859-1

The fix was in!! The New York judges just got free food for life.

wife factor My wife loves the KK because I cook all the time. She actually feels bad because I cook so much.

Not sure how long the link will work but here it is. http://today.msnbc.msn.com/id/30686511/

rib roast I am a huge fan of rib roasts but have never seen nor tried one slow cooked. How would you compare it to a more typical cooked rib roast? Did you start at a higher temp to get a nice sear on the outside? Your marinade sounds good too. What are the portions of each ingredient? Any pictures? Thanks

I have done a number of low and slows (butts and ribs) and higher temp grills (steak, chicken, lamb, etc). On the low and slow cooks I usually use the Kamado extruded coconut with wood CHIPS spread over the coals or wrapped in foil. I also do the same when I grill steaks, etc but use Cowboy Lump from Lowes. Compared to my old electric smoker, I do not taste as much wood/smoke flavor in the KK. It could be as simple as using wood CHUNKs vs chips. What and how much is everybody using out there for low and slows? Same question for higher temp cooks. Thanks

Final question on this cook I had two butts in the cooker side by side. The largest was probably 8 lbs. The cook started around 4 pm at 225 degrees. The next morning, I was going to be gone all day so I turned the DigiQ down to 200. About 5 pm the next night (25 hours later), the butts were only registering 170 degrees. This seems like way too long of a cook with half the time at 225 and half at 200 to only reach 170. Thoughts?

Update I opened the lid, lifted the grate with pork and had the wife put the heat deflector in. I have had this fire going since noon and the amount of ECC used is amazing. At the current burn rate, I think this fire would last for two or three days.

Temp is back down I closed the lid a little and the temp came back down. It's holding at 225. I am still curious about the indirect vs direct. I am a little worried once the pork fat starts to melt on the coals my temp will start rising.

I am doing my first cook and need some help. I lit my cooker this afternoon just to see how easy/hard it would be to control the temp. I have a Digi Q II and it held the temperature at 225 for hours. I decided to throw a pork butt on but forgot to put the heat deflector in. I checked the temp and it was up to 285. I closed the damper a little more and need to recheck to see if it came down. Is the temp rise due to no heat deflector? Can you do low and slows without the deflector? Thanks,

Somewhere on this forum I saw a prototype grill island for the 19.5 KK and comments on how the island would work for the 23.5 KK. Any updates on where these are in the development/price stage? Pictures? Thanks,