Cookie

Nice looking cooker, welcome to the party.

Feeding a few friends tonight...will update post as I go along. Friday Morning: Dry brined the roast with a generous sprinkling of kosher salt, placed uncovered in fridge until rub / cook time on Saturday. Saturday: 1 PM: Loaded Cheech (23") up with a full basket of CocoChar; lit fist size area in center; top and bottom vents wide open for 30 minutes (set an alarm so I wouldn't forget to dial vents down). 1:30PM: Placed heat deflector on basket handles; Tapered top vent back to a little less than 1/4 turn open; Botttom Vent open the width of a quarter; Put in pit thermometer at grate (meat) level. Target cook temp range 225F-240F. 3:00PM: Smothered roast with wet rub, put back in fridge uncovered. 3:30PM: Placed a large chunk of apple wood on the hotspot in the charcoal basket. 4:00PM: Drip / Gravy Pan placed below main grate; Roast on main grate (so long that I didn't like it so close to the dome walls on the upper), estimated 3.5 - 4 hr cook. More photos / updates to come...after a nap...and a beverage.

Prepping a large roast for tonight's dinner, had some extra time and decided to check the accuracy of both of my Tel-tru dome thermometers... Cheech (23"): Was off by 10 degrees F. Easily adjusted rear nut and now dialed in. Chong (21"): Was dead nuts accurate. It had been years since I had checked Cheech's. Chong is only a year old. I also checked my Mavericks while I was at it...all 3 digitals were within 1 degree F of spot on accurate. Not even sure if those are adjustable, but thought I'd take a look since I had water boiling. I'm not a 1 degree accuracy cook(ie), so not even going to get out the manuals. 4 thermometers, only one needed adjusting, better than I expected. For whatever that info is worth...

I hope he had a drip pan in there! Probably a gallon's worth...

Always wanted to try one of those salt blocks... Tempting looking at that cook.

WTF...amazing! Please send me an ounce of that talent. That side of my brain was apparently removed at birth.

Welcome.

Back to your original question... Of the people active in the forums, you are probably competing only with Firemonkey at this stage. I'm sure Drunk_j, tcoliver, and a couple of the other 'old timers' have KKs that are still going strong, but your's would definitely be right up there... Time to buy another?

I think I'll save Dave for future KK #3...but I like your thinking.

I love me some chicken n dumplings, and I love me some beef stew. Never thought about putting the dumplings in the beef...BRILLIANT! Sweet lookin' cook.

So I never settled on names for my KK's, but I have now... Cheech & Chong

Pretty awesome cook. When you do that sear on the CI, do you put any oil or butter down? If so, what did you use there as the crust you got looks amazing.

They look cooked to perfection. How did you fry, old school or do you have fryer?

Tonight's Dinner (Managed to organize a charcoal delivery while I was at it...) Whole Snapper: Stuffed with lime & dill; Seasoned with olive oil, salt, pepper (Cooked at 400F indirect for 40 mins) Baked Potato: Coated with Olive Oil, Season with salt and pepper (Cooked at 400F indirect for 40 mins) Swiss Chard: Tossed is red wine vinaigrette (Grilled over high heat for 1 min each side) Portobello Mushrooms: Unseasoned (Grilled over high for 2 min each side) Grilled Carrots with Ricotta on Toast: Carrots gilled over high heat for 4 mins each side, tossed in oregano vinaigrette; Sourdough brushed with olive oil and grilled 45 secs on each side; Ricotta spread on warm toast and topped with carrots

We used to have a competition in our family to see who could watch Christmas Vacation the most times between Thanksgiving and Christmas. I think the most ever was up in the 40s, I never came close to that number, but I can quote just about everything in that movie and use Randy Quaid's one liners all the time.....love that show. Hope he eventually gets his life straightened out and starts making movies again.

Seriously, that had to be a guy trying to mess with people like us. Hopefully he is having a good chuckle as he reads through those comments, some of which made me laugh pretty hard.

One could always use their KK as a storm cellar. Every home should have one.

This is a very dangerous thread! Should only be read on a full stomach.

Yes please! That looks pretty amazing, I'm sure it was awesome. Pie crust looks perfect.

Tonight's dinner: - 23" KK: Grilled Carrots Over Ricotta Toast With Fresh Oregano And Lemon Zest - 23" KK: Roasted Red Seedless Grapes with Brown Sugar - 19" KK: Pork Chops with Fresh Thyme Oil, Salt and Pepper

I don't have a 32, but my 23" and 19" both roll around on our tiled flooring with no problem - yes, I have to put some muscle into it due to the weight, but manageable. No flat spots in the casters, Dennis doesn't skimp on any aspect of these cookers. He has used the highest quality materials down to the last detail. You really should call Dennis and let him walk you through all of this and answer your questions

Perfect!

Awesome cook!...and regarding using onion powder vs. onions, it isn't just kids, I do the same for me sometimes!

I know what you mean, I vividly remember blowing off a family camping trip when I was 15 or 16. Looking back, I know that crushed my parents. Right now, Daddy is king and I'm loving it. He woke up in the tent this morning and thanked me for all of the fun...can't ask for much more than that from a 4 year old. My two year old joined us for a couple of hours and then announced he was going to his bed, it was pretty funny.

It was really good! Only guidance on timing in the book was cook each side until about 50/50 green/char. It came out perfectly cooked and I was expecting this big ashy char taste on the skin and it just wasn't there at all...