Curly

Great idea with the harness. I've been thinking about having to make a sling/harness and getting a friends tractor to put mine on the back porch. But if it breaks down that easily, probably won't even need the tractor.

Sanny, I guess I could put one of my baby pics up...but I wasn't near that cute. The Lion will be back, and Curly too. Just needed a change

I'll tell you, the chickens I've cooked on my ceramic cooker have all been so succulent...I'm afraid to brine, they might just turn into liquid. To brine or not to brine...seems like a wasted step when you have a ceramic cooker

I'm feeling a little beetlejuicy today Got my new starter in my bike and am ready to ride

Wow Majestik, you have been gone awhile...plus, you are in real trouble for not knowing that was on The Naked Whiz site. Dude, you shoulda known Memorizing what's on his site is Ceramic Cooking 101!

Children, our word of the day is In-fe-ri-or (in-fer-e-or) Adj: Portland cement, cheap twirly things, ugly protruding elbos, tiles dropping faster than prices at Walmart, large unsightly cracks

Welcome Greg, thanks for dropping by and posting. This is a relatively new place, but there are several folks here that know their way around ceramic grills fairly well, so ask away Gerard has taken an inferior brand apart with a sledge hammer, so he'll be a good resource if you need to demo one. Firemonkey has a lot of experience with an inferior brand and how to cook with large cracks that appear at different times. Majestik has a lot of experience tiling an inferior brand. Pork Chop can tell you how to make the broken fire box of an inferior brand last longer. We run the gammet on how to cook with and fix that inferior brand. Most of us now have superior brands on order, so we hope to learn the intricacies of the KK soon enough. But suffice it to say, the KK will do anything the inferior brand will do, cept better So, most of us think that since we learned on an inferior brand, we just gonna be that much better cooks with the superior thang.

I have an inferior ceramic grill at present, but the same concept. I just cooked one of those monster 22 lb chuck rolls direct. I always cooked direct on the low -n- slows because I like how the bark does better that way. Never have any flare problems...and you gotta believe there were literally pounds of grease that melted away from a 22 lb hunk of beef.

Yeah Sam, I didn't see that. Even Dennis is ragging on Firemonkeys color choices.

I put mine on the K site for $800 and it didn't sell. Then I dropped to $700 OBO and it didn't sell. I bought mine in 2001 I believe. RJ removed it after awhile.

Hmmmm. Oh well, the same thing will take it away that put it there

Wal, you been sipping the Irish coffee again

Maybe he should say, "I'm never eating Mexi-K again"

Firemonkey, the weedburner takes about 15 secs to get the lump ignited. Quick and easy.

A wet t-shirt contest for the square-boob tribe

Yep, I need to find a good rub recipe for butts, briskets,chuck rolls because I like to use it quite liberally myself. Firemonkey, care to post your butt rub

Well Sanny, around here we double our K's

Wal, that second one was hilarious.

Sanny, yeah I like the low tech too I've got 3 Nu-Temp thermometers that I've had for years. Work pretty good. Have a pretty good range. Those are great for all nighters and reading a book while you cook.

Yeah, when I hit the hay I was thinking about that. It's at about 166 right now, does it get stuck there for a long time like a butt? I've had it at about 225 all night...about 9 hours. I just bumped it to 250 Now I gotta go to the garage and put a starter in my harley...get another kind of good-n-greasy OK, I bumped it to 250 about 2 hours ago. The meat is now at 181. Approx 12 hours into the cook.

Dang girl, good ideas. Hope your #5 don't get lost in the mail because of the help

What internal temp are you shooting for on a chuck roll? 140'ish?

OK, I got a late start. I got really busy and didn't start the fire til about 10:30pm. Started prepping the hunk of beef right after that. Put some rub all over it, then slathered it with mustard, then more rub. Meat went on about 11:15pm or so. Never really had time to stabilize the temp so I'm gonna have to keep an eye out til I think it's settled. I'm gonna shoot for 225-240'ish. My first chuck roll...gonna be taking bags of pulled beef to work for awhile...yehaw

Oh yeah, this is like crack cocaine baby...you're stuck now. It's a beautiful thang