BOC

And that his how you dress a pulled pork sandwich [mention=18]tony b[/mention]. Sent from my iPhone using Tapatalk

I second this. Since the 32 doesn’t let you do the same with the basket splitter, the last couple of times I’ve used the roto, I’ve used foil to “act” as a front to back basket splitter. The charcoal will pretty much stay in place on the back without the foil, but I use the foil to keep the airflow blocked in the area the charcoal is not so that it travels through where I want it instead of where there is no fire. It’s not perfect or as nice as the basket splitter, but it does a decent enough job. Sent from my iPhone using Tapatalk

This makes me want a 42” [emoji848] Sent from my iPhone using Tapatalk

Pic above is of a 32” per Dennis. I don’t think it will be long before they show on the website since he has shipped them. I’m assuming shipped means they are headed to the warehouse and once there they’ll be available online, but I didn’t ask that specifically and could be wrong. With shipping being what it is, maybe a couple months out. @DennisLinkletter Please correct me if I am wrong. Sent from my iPhone using Tapatalk

Looking good! Great space! You can’t go wrong with a nice rack either. Sent from my iPhone using Tapatalk

@tony b. Mouth watering. How do you manage to get the bacon crispy without killing the shrimp? Sent from my iPhone using Tapatalk

@tony b. Those chops look great! Sent from my iPhone using Tapatalk

They are totally different and I’m very aware. But it’s always my go to sarcastic stance for all you Texas chili purists. I mean, I’m just adding some beans. It’s not like I’m making Cincinnati chili up here. Sent from my iPhone using Tapatalk

I live in Michigan. Chili without the beans is just coney sauce to me [emoji23] Sent from my iPhone using Tapatalk

Indeed it was. Hybrid between Texas brisket and traditional. All of the Texas brisket chili spices, but all of the tomato, beans, etc in a traditional. Plus I roasted the jalapeños, tomatoes and onions first. Secret ingredient to all of my chilis is a few spoonfuls of masa flour. Great thickening agent with the added benefit of a little corn flavor. Sent from my iPhone using Tapatalk

Don’t over think it. There will be some trial and error. No need to have major space between, but I also wouldn’t wrap it burrito tight. Think pouch. A couple holes facing down. A couple being 2. Careful with the hole size and placement for two reasons. 1. You don’t want the holes to clog with ash mid cook. 2. If they are too big, the wood could catch fire instead of smolder. Not the kind of smoke you want and I’ve seen the foil burn through on the bottom when that happens (very unlikely, but has happened) Good luck and cheers! Sent from my iPhone using Tapatalk

Nothing new to the forum, but always a fall football classic. American football that is. Brisket for Saturday dinner. Then Sunday brisket chili. I forgot to take a picture of it being finally served, but it always comes garnished with a healthy dollop of sour cream, some shredded cheese, cilantro, thinly sliced jalapeño and green onion sprinkled on top. Sent from my iPhone using Tapatalk

Color is the hardest choice especially because it really is personal preference. Nobody is going to tell you one over the other (except for team bronze) because they are all amazing, especially when seen in person. Pick your color with certainty over all else. After you order you are going to have a few months of anxious and exciting wait time, where you’ll dive deep into this forum and others, end up spending more than your wanted on accessories both from KK or another party, and ultimately build your excitement for delivery day. You don’t want to taint that experience by ogling other colors, second guessing yourself and creating buyers remorse for something you don’t even have yet. It will be a waste of your time and nerves, because no matter what you end up with you will love. The ooos and ahhhs at other colors and how good they look never goes away. It is why we all are genuinely excited for each new owner on the forum. Sent from my iPhone using Tapatalk

100% agree with@tekobo here. I don’t own it, but by design alone, I think you can expect a better more flexible cooking vessel with the 22”. Sent from my iPhone using Tapatalk

I’m about 7 months in and I use my double bottom more than my cold smoker. For the cold smoker, I think it really depends if you plan to use the smoker pot, wood direct, or you want the cold smoker to use for your longer smokes. If you only plan to use it for cold smokes, I wouldn’t call it a must have. I mostly use a smoker pot for smoking. I like the cold smoker, but it really only works well with pellets or very small wood chips (I use the small Weber ones often, Dennis’s small coffee would too but I have to chop that down a bit for it to stay lit). Double bottom on the other hand, I use as my drip pan for almost all of my long smokes. Line it with foil for easy clean up, but it really helps keep things clean in the smoker besides the pan itself for me. I also cook veggies in it under some indirect cooks at times. And have used it in conjunction with my cheap Amazon vertical spikes for al pastor and shawarma. Downside to both…they are a pain in the ass to clean. Cold smoker because the residue makes it stick together and tough to take apart sometimes and it has some hard to clean spaces. Double bottom just because the size of it. Id probably use my double bottom even more if I had an easier way to clean it. I have a tub it fits in perfectly for a good soak, so I can’t even say I don’t have a good method, but it becomes an outdoor thing with a hose and tub for me. Anything I can’t wash in the sink, I consider a pain in the ass. All of that said. I have both and I use both. Sent from my iPhone using Tapatalk

Good shout tony b! That could have gone very wrong, very quickly. Sent from my iPhone using Tapatalk

I’ve run mine in the rain without issues but I had it sitting under a side table. It got wet and did not die on me. I wouldn’t expect the air pump is waterproof and you could run into issues, but in KK land it is probably one of the cheapest things to replace too. To avoid the pain of getting another, the ziploc bag approach is probably a good move. Sent from my iPhone using Tapatalk

I’m not a food and safety scientist but this is what USDA guidelines are cooked food sitting at room temperature is in what the USDA calls the “Danger Zone,” which is between 40°F and 140°F. In this range of temperatures, bacteria grows rapidly and the food can become unsafe to eat, so it should only be left out no more than two hours. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety (Go to - Keep Food out of the "Danger Zone") Whether you follow it or not…to each his own. But in the spirit of sharing best practices, I find it important to mention. Have I eaten food that has sat out longer than this and been okay? Definitely. Sent from my iPhone using Tapatalk

Little trick I learned when I was going through the same…there is an “all” collection that has a lot of factory pictures of previously purchased grills. It takes a bit of scrolling but gives you a decent idea of what a number of different shades and grills look like in real life, some in different light, etc. if I were in your seat, I’d be all over the terra blue peoples that Dennis just started offering. No buyers remorse in my vibrant blue but those terra blue colors and in pebble form are damn sexy to my eyes. But to each his/her own. https://komodokamado.com/collections/all Sent from my iPhone using Tapatalk

I’ve found that for brisket, the rest is more important than the cook in terms of texture/tenderness. For butts, I haven’t found it makes as much a difference, but I always aim to rest at least a couple hours. Careful when resting though, even in a cooler. You do not want it to rest below the critical temp where bacteria can start to grow. Even in a yeti, rule of thumb is no longer than 4 hours to make sure it stays above that. Anything longer, throw in the oven at 180-200 and keep it wrapped (yes in the towel too) to be on the safe side. Some people will say they’ve kept it in a cooler longer, 6 or even 8 hours without going below temp. But if that is your plan, make sure to have a wireless temp monitor on hand. We are all at home cooks…so we’d probably serve it anyway. But there’s a definitely a gray area of risk between following the guidelines for food safety, it’ll probably be okay, and your guests actually getting sick. Sent from my iPhone using Tapatalk

I’m a tile guy, but the new pebble options may be too good to pass on. Selfishly, I also want to see a couple of them with finished products. Sent from my iPhone using Tapatalk

I buy it. I can’t even say it is from some fancy or local establishment, just Sam’s Club. With a little doctoring it is good enough for me. Sometimes I buy from a local Indian restaurant too, but usually for curries and not wraps. Breads is pretty much where I draw my line in cooking so far. I haven’t found it to be worth the time for me. Only so many hours in a day, and a lot of very good substitute options for a reasonable price. Sent from my iPhone using Tapatalk

Yes, Chicken Shawarma. No spike or trombo king this time. Have used that method with good success, but today I went straight on the lower grill. Equally delicious and a bit different flavor profile with the nice fire kissed char. I also use naan over pita. Just personal preference, but always give that a nice grill too. Sent from my iPhone using Tapatalk

Chicken Shawarma tonight. Sent from my iPhone using Tapatalk

@C6Bill Do you cook it in pan on the stone first and then pull it for the final crisp? Love a good DSP Sent from my iPhone using Tapatalk