Curly

Good point, I've got a K7 and a KK sitting on my porch also if anyone wants to see this difference in person...it ain't no small difference.

What kind of slicer is that? Looks a lot better than the cheepee I have.

The outer part of all of it was pullable, probably about 1/3 of the meat on that last pic was chopped with my cleaver. But I had to really go through it with my fingers to make sure I got all of the connective tissues out. Chubby had a large bowl of breakfast this morning. I'd say 195-200 degrees, no less for these monsters. But even the part that wasn't pullable was very good, so like I said, very forgiving. I wanted to mix all the meat up so the pulled/chopped/bark was evenly distributed, but it was to much meat and barely fit in the container I had.

BTW, I cooked this direct (I like bark) on the upper grill. Yeah, I barely got the lid closed

These are the nutemp things...they stay on all the time. The only thing I can think of that's happened different with these things is this. I've got all the temp stuff in a basket. The basket always stayed inside, and the bases never went outside. Recently (space issues) I put the basket outside in one of my wardrobe drawers. I wonder if the bases don't like this horrifically high humidity we've had the last few months. Who knows, that's all I can think of, seems like the batteries are new, but I'm gonna buy more tomorrow anyways.

It's a nutcracker. Here's two after pics at 7:00am this morning. It was done at 12:00 last night and wrapped really good with a cooler full of towels. Yes, it was still very warm at 7:00am when I pulled it. (as if I care about all those outta this world food rules) I had to cut it into 3 parts to pull it. Even then, each part was as large as an 8lb butt when it's being pulled. I ended up having it for breakfast as it was being pulled...and then we had samaches for lunch after we got home from church. That's some really good stuff. I pulled it at 189 degrees, I should have waited it out and went for 195 degrees on this monster because there was a large piece where there was still a good bit of connective tissues that were not broken down. The problem was I started it at 9 or 10:00am because I forgot to start in Friday night like I planned and I wasn't gonna leave it sitting in the fridge for a week. I couldn't get either of my remotes (the inside part) to work so the only way to check the temp was to go out side and look at the one directly connected to the meat. Neither of them would sinc with the 2 thermometers in the KK...thus no alarms to warn me. So at midnight when it hit 189 I shut er down and brought the meat in and wrapped it up. Just like butts, a chuck roll is very forgiving. I can't wait for those burritos...yea

Re: How ya'll are? Welcome, hey don't go praising our admin, he gets the big head. I think he's serving time in prison anyway and they have a new web admin program that he's doing. He may actually get out early for this...so please just leave him alone and let him do his job...well, and his time. Yes, there are 4 of the main ceramic cookers. Primo grill, BGE, Kamado and KomodoKamado. They all do a good job of cooking vittles. Pick one and you'll eat better. This is the most artistic and we like to think it's the best for other reasons too. But...if you plan on doing competition cooking on a ceramic...you will need a dedicated trailer...this dude if very very heavy. Mine will not leave my back porch in my lifetime if I have anything to do with it.

Well, that was the shameless plug for our own favorite admin I know you work weird shifts and sometimes it takes you awhile to get it

Re: Cat In A Box????

I bought 2 chickens the other day at .79 a lb. They will soon meet the inside of my tummy. Not today though...got the 25.97 lb hunk of chuck roll going.

Needs to be a pic with meat on it or at least with smoke coming out of it....really soon

Re: The Komodo held in an average of 65% more heat. Yep, I totally agree.

I know DJ had a thread named 'Portrait of Beef Brisket', I'm sure he's got more schoolin than me though, I'm a simpler man This is a 25.97 lb hunk of chuck roll. Around here ya gotta mark stuff so people will know whose it is. I recently learnt cursive Here's the rubs I used on it. The label-less container on the left is where I pour almost empties and keep a mix of everything there that I use for low-n-slows. Here's one side of the Que Porch. I keep all my que stuff in the wardrobes Here's me taking a picture like the ones Gerard likes to take...cept I left my clothes on Here's the beast and another very useful cabinet. You may notice the tip of my Billy bar hanging up on the porch light in the top right corner And here's a shameless "plug" for our own favorite Admin.

What kind of rolling papers do you use? I've tried smoking salmon, but the papers get all messed up when I tried to roll it. Tee Hee thats funny ....remember the flavored ones or the EZ Widers! I don't member nothing

Now, if they can find Flower Mound. Let's see a lot of pics

I've been known to have some purdy ugly pigs on my bike. Ever year at one of the bike rally's me and my purdy thang wins the ugliest girlfriend contest. She really shines in that event

yea baby

I've got a spare portland grate (did you say porcelain ha ha ha, that's hilarious) for my #7 if you need it, it's yours for s&h.

Yes, it does give 'Fast Food' a whole nuther meaning.

I like the idea of riding down the road while cooking lunch.

You may not feel as attached to it since it's so easy to get. I think waiting 6-9 mths on a cooker may help to strengthen the bond you have with it. Liken it to carrying a child for 9 months And having a love/hate relationship probably helps with the co-dependence syndrome that so many seem to have with the other tiled-cooker company You may not get the hate part (and that's the crucial part) of the relationship with Dennis...maybe you can shift your co-dependence to another area of your life. Can you live with this choice knowing these facts? If so, you may be cured, or at the very least, well on the road to recovery

Yeah really, If you are getting the 40lb bags for $4 let us in on that deal. Hey, I'll volunteer to be the KKoal KKaptain for the Union, SC group Everybody email me with your credit card numbers and I'll go ahead and charge them so that part will be outta way

You're prolly just jealous cause when you called and ordered they refused to sell to PORKCHOP ha ha ha ha. Just kidding man, all I use is RO too, so I have no idear. Sometimes ignorance is bliss

Yeah, all of the handful of major players in the ceramic cooking market can cook up some really good vittles. I've tested 3 of them myself and loved them all.