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Dennis, I'm very interested in a grill scraper !!! I did not know you had them. How do I go about sending you money for one ??? Tony

Dennis, Great news I've been waiting for this to come together. I'll be ready to order as soon as you are ready to accept orders... Tony P.S. The owner of the big green egg store here in Santa Clara says he's interested in trying some and then stocking and selling it.

I use the Big Bob Gibson book that says 250 for 4 hours indirect. They turn out great every time... I put on the rub while the grill is heating up. once I put the ribs on I shut the lid and leave the grill alone for four hours. Then I shut it down put on some sauce and let them cook for another 5 minutes. Tony

Turtle's not bad my son call mine the Alien.. But I note that he always has something from the grill !!!!

First Brisket Well my first packer cut brisket is done. I think it came out well, lots of flavor, and lots of juice. and it had a good smoke ring.. My thanks to everyone that helped.... Tony

Well mine is hanging out at about 155 for the last two hours, I guess this is the the point that I normally give up and raise the temp but after reading the messages on the forum I'm waiting it out. Since I started early I have time before people start showing up.....

Larry, Very sorry to hear that being a newbie here I'm wishing for better luck. I put mine on a 3:00AM cooking it a 225. I have the meat probe set to 165 and when it goes off I'll foil it for the rest of the cook. I have a space reserved in the fridge so when it's done I can cool it down. I'll post pictures and results when it's done.... Tony

Kerry, I'm not a big smoke lover either, I do like the flavor it imparts but too much is just that too much.... I started with Lazarri hardwood lump and did not like it. I tried wicked good stuff and it is "Good stuff" someone gave me a bag of Lazarri orange and it was good. Other than that we both need to hope that Dennis finds a way to get his extruded coconut charcoal shipped in and when he does I'd tell you to buy a pallet load of the stuff. It's absolutely amazing, burns long, produces very little ash, and has a very light smoke flavor. The best charcoal I ever used. Tony

Thanks, I'll have to try a Tri-tip on the KK. I usually do them on the Weber(I know sacrilege and I'll go say hail Mary's for a while.. ) But that's the way I learned to cook them. Well I'm getting ready to get up at 2:00AM to start the grill and put my brisket on by three. Wish me luck. Tony

Well I guess I'm a day behind you, Mine goes on at 3:00 tomorrow. How do you do your Tri-tip What temp?? how long?? and what finish temp ??

OK my first try at adding a picture so just bare with me here if this fails... If it works I will try to post more as we go along... And look it just fits on the grill

Looking good I know you will love it... And it looks like you won't have to go far for stuff to BBQ.. Tony

Well great minds think alike, I have a 14# SRF packers cut brisket that I'm planning on for tomorrow.. I figure I'll start it at about 4:AM and it should be ready to go by 6 - 7PM. Planning on cooking it at 225 until it gets to about 160 and then wrap it in foil. This is my first try at this I have been reading everything I can on how to cook this, I think by now I'm over thinking the process (What can I say I'm a Virgo) I have read that I should trim the fat, leave the fat alone, trim some of the fat, cook it fat side up, no wait fat side down Whats a guy to do. I will try to take pictures and upload them..

OK, I say it's a bone in rib eye (A wonderful cut of meat and one of my favorites !!!) Dennis you are a lucky man my friend.. Cost well Dennis says 3 pounds and at about $15 to $20 a pound I'm guessing $50... Tony

very useful could I use it all the time..... Tony

OK that fixes my confusion.... Now it's off to find ingredients...

OK Dennis I'm confused, the title is pork ribs but the final pictures sure look like chicken to me... I may have a problem finding Mae Pranom brand - Chili in Oil but I'll give it a try.. and I think I'll use chicken just like the picture... Tony

This is great !!!!! I'm not a big pickle fan but my son loves them. He will be forever grateful to you for this one... I must try them soon Tony

I'll be sure to let you know when they arrive... Tony

T Rex a trip to Costco is not necessary and in fact it's a waste of time.... You need to go to Costco online..... As for the fat content you need some fat in your burgers or they will just become dry lumps of flavorless meat... Bring on the beef.. Tony

OK based on your recommendation I just ordered the burgers from Costco at $129 (they say there still $30 off)... Looking forward to trying them and thanks for the information.. Tony

Snake River Farms OK I know I'm late with this one since it's way past the sale date but just out of curiosity I went to Costco online and did a search on Wagyu beef to see what I could find. I found Burgers for $129, tenderloin for $313.99, and prime rib for $439.99. If you go to Snake River Farms you can get tenderloin(5 - 6 #) for $269 and prime rib(13 - 15 #) for $359. They also have burgers but I did not price them... I ordered a Brisket from snake river and it was delivered on time. Tony

I have an ash tool that I use to scrap out the ash into a foil pan The kind you get from Weber to use a a drip pan. If you turn it sideways it works well unless you have a breeze !!! Then not so much.

I really wanted a stainless steel cart but every one I found with drawers and a SS top was way out of my price range. I finely settled for this http://www.allkitchencarts.com/Chris-an ... 4.html?cv= It was more than I wanted to spend but is has steel shelf's two drawers places to put bottles of sauce and hooks to hang your tools on. The bottle rack is handy, the shelf's work well for storing the EZ-Que baskets, the pizza stone, the drip pan etc, and the hooks hold my tools. I like the drawers for holding small items like the clamps for the baskets, the heat probes for the Stoker etc...... It's not stainless but until I can find something better it works just fine. Tony

Larry, I voted yes but only because it's the only way I know and not thats it's the best way I know. I use the Chris Lilly book for most of my cooks and he has two types of brisket foil and no foil. I guess I'll have to try the no foil method. Tony