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obanker

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Everything posted by obanker

  1. Jamie Congrats on your KK choice....all questions are good and answers are plentiful and mostly helpful As for a cover, while an excellent idea not time critical..enjoy your cooker first.. Dennis has the answers and many on the forum have great ideas Obanker...from the Outer Banks
  2. I use a Stoker from Rock's barbecue. I like it a lot and the remote control is GREAT! Obanker
  3. Tony That is truly new..need to season it well. I've had one for a while and it is a great compliment to the KK. Your out door kitchen is really taking shape! Jim Obanker Sent from my iPad using Tapatalk
  4. No worry about your employees seeing it first! Mine came in its own sealed crate. Maybe a severe warning about opening the crate before you get back might take care of it. Because if they do open it up it will pb&j for them! Keep smiling Sent from my iPad using Tapatalk
  5. John Did you get in on the CoCo order or are you still looking for a share. Jim Sent from my iPad using Tapatalk
  6. Is a share going to Norfolk? Sent from my iPad using Tapatalk
  7. Yes, do you have a date/time? Sent from my iPad using Tapatalk
  8. I'm still interested for 10 boxes Jk Sent from my iPad using Tapatalk
  9. Tails I was quoted by Dennis trans port to Warrenton, Va $246 residential and $190 Business. I can arrange for delivery to a business there (forklift). I have a HD pickup that can carry 2 pallets. I'm in for 10 boxes Jim (obanker) Sent from my iPad using Tapatalk
  10. Did you get the charcoal yet I'm interested for 10-15 boxes. I can move it if needed. Sent from my iPad using Tapatalk
  11. Good to hear from you. So far it's just you and me. I will get specifics from Dennis and get back to you Jim Sent from my iPad using Tapatalk
  12. Any one interested in sharing a pallet of CoCo charcoal in the DC, Richmond,Norfolk or Raleigh area? Now that it is back in stock Sent from my iPad using Tapatalk
  13. That's good news! Any shipping rates to NC in place yet? Sent from my iPad using Tapatalk
  14. Is CoCo charcoal back in stock in the US? If so anyone interested in a MidAtlantic share? Sent from my iPad using Tapatalk
  15. obanker

    Rack of lamb

    Good to be back and catch up on latest developments and good cooks Sent from my iPad using Tapatalk
  16. HELL EXPLAINED BY A CHEMISTRY STUDENT The following is an actual question given on a University of Arizona chemistry mid-term, and an actual answer turned in by a student.The answer by one student was so 'profound' that the professor shared it with colleagues, via the Internet, which is, of course, why we now have the pleasure of enjoying it as well :Bonus Question: Is Hell exothermic (gives off heat) or endothermic (absorbs heat)?Most of the students wrote proofs of their beliefs using Boyle's Law (gas cools when it expands and heats when it is compressed) or some variant.One student, however, wrote the following: First, we need to know how the mass of Hell is changing in time. So we need to know the rate at which souls are moving into Hell and the rate at which they are leaving, which is unlikely. I think that we can safely assume that once a soul gets to Hell, it will not leave. Therefore, no souls are leaving. As for how many souls are entering Hell, let's look at the different religions that exist in the world today.Most of these religions state that if you are not a member of their religion, you will go to Hell. Since there is more than one of these religions and since people do not belong to more than one religion, we can project that all souls go to Hell. With birth and death rates as they are, we can expect the number of souls in Hell to increase exponentially. Now, we look at the rate of change of the volume in Hell because Boyle's Law states that in order for the temperature and pressure in Hell to stay the same, the volume of Hell has to expand proportionately as souls are added.This gives two possibilities:1. If Hell is expanding at a slower rate than the rate at which souls enter Hell, then the temperature and pressure in Hell will increase until all Hell breaks loose. 2. If Hell is expanding at a rate faster than the increase of souls in Hell, then the temperature and pressure will drop until Hell freezes over.So which is it?If we accept the postulate given to me by Teresa during my Freshman year that, 'It will be a cold day in Hell before I sleep with you,' and take into account the fact that I slept with her last night, then number two must be true, and thus I am sure that Hell is exothermic and has already frozen over. The corollary of this theory is that since Hell has frozen over, it follows that it is not accepting any more souls and is therefore, extinct..... ...leaving only Heaven, thereby proving the existence of a Divine Being which explains why, last night, Teresa kept shouting 'Oh my God.' THIS STUDENT RECEIVED AN A+.
  17. Re: I was robbed again.. ;-( Dennis Sorry to hear.....I have found that there are some really inexpensive trail/hunting cameras that will record and transmit via wireless to your backup site. I know it won't stop an actual invasion but it sure records faces a lot of detail about the who and how of an invasion and removal of equipment. Make sure one is pointed down your driveway and one at each door. Some are IR and others need a flash but the flash just agrivates the situation. Hope this solution helps. obanker
  18. Re: Help! Need charcoal in NoVA Try Wegmans they have lump charcoal under their own name. I understand that is is from Royal Oak. I think that Home Depot has Cowboy charcoal. Good Luck
  19. Re: Temperature Controllers The Stoker is a real dream to use but you do need to take time to learn it and be comfortable setting things up. It is really handy for those long cooks. Since it has a web connection it can transmit temperatures of both food and fire to your smart phone or tablet during the cook. Keeping temperatures under under control is easy The Stoker literally lets you set the temperatures, control the fire and monitor the cooking temperature. I have been using it for about 8 months and it works as advertised. I just received the new Stoker with built in wifi and am waiting for the firmware update (due this month) so I can't comment on the new unit but I expect it to do well. Relaxed cooking obanker
  20. Re: Wash DC area pallet share Just saw your pallet share inquiry. I would be interested if there is still time.
  21. Has anyone tried to cook Halibut on the KK? If so, what kind of sauce/marinade did you use? Cook Temp and how long did you cook it? obanker
  22. Re: First anniversary of my 50th Birthday! Happy Happy remember--- the first 50 are a snap, but It's the next 50 that will really test you! Good luck and pleasant trails..
  23. Re: are cloth awnings over a KK ok? if you are just looking for shade and not rain proctection check out the coolaroo line of shade sails they look great and do a good job of shade protection and even let the smoke and a breeze through. The website is http://www.coolaroousa.com
  24. Re: How do people clean out their ashes If you are really into cleaning out the ashes there is a solution. It can be found at wood stove stores. Just ask for a fire proof vacuum which can be used on hot embers. The one I have left over from when I heated with wood pellets is about 10 yrs old and cost about $150. Good luck
  25. Hello from Kitty Hawk, NC Finally got my KK onto the deck with a little help from a local lumber company who brought around an off road fork lift. The KK is a dream to use! Just need more time to really get the feel of it.
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