teddysurf

Thanks for the pics! I cannot tell if the fan would be okay in rain/snow or if it needs protection. Do you have experience or thoughts?

I’m sorry but it’s been sold.

I'm sorry everyone ... I've been swamped with moving excrement. I have sold the KK. Thanks to all who expressed interest and my apologies for not updating my post.

No worries ... thanks for your (temporary!) interest.

Thanks for your interest and the link to a potential shipper. I'm willing to ship and coordinate with the shipper but at $2000 I can't add the cost of shipping ... in other words, the pack-and-ship costs would have to be yours. Is that something you'd like to consider? Mike

Final price drop: $2000 for all. Any lower and I'll be moving it to the new house! Please send me a note if you're interested.

I"m dropping the price to $2500! My loss can by your big gain!

Thanks. Packing it up for the move would be challenging to be sure ... but, she won't be left behind if we can't find a good home for her!

It didn't take long for you guys to suss out what's going on here. Thank GOD my wife doesn't have access to your uncovering the real motive for moving!

I'm having to part with my ~5 year old 23" as we prepare to move. Once I get settled in the new place I expect to rebuy but with knowledge of what size will fit best. I'm selling my metal/mosaic beauty along with all the accessories. She still looks GREAT and works like new ... but they always do! I'm including all the accessories: - All three grates - Right side teak side table - Rib rack - Heat deflector - Pizza/bread stone - Stainless drip pan - 8" rotisserie with motor - Stoker temperature control, with 2 food probes, 1 temp probe, and fan built into rain-protector - two sized cast-iron smoke pots with holes drilled in the bottom - a few boxes of CocoCoal If you're reading this you know how great these are. You'll be proud to show this off and prouder to use it! $2700 cash, pick up only. Located in N.California Bay Area.

Re: Smoking wood The first thing I have to say is that the wood simply smells amazing just in the box! It's the first wood I've had where you can actually smell the fruit, particularly the peach wood...something that I didn't at all expect. I've only had 1 opportunity to use the new wood as I've been out of town dealing with family issues. I used the peach on a batch of beef jerky I made, so I was going for a lite smoke. I'm really pleased with the way it turned out. My plan is to get some more data in the next couple of weeks ... looking forward to that!

Re: Smoking wood Got it...thanks. The box arrived today!

Re: Smoking wood I'm looking forward to it. Do you take special storage measures for the wood?

Re: Smoking wood Just put my first order in with Fruita last Friday: Peach, Pecan, Maple. I'm anxious to give it a try. I tried for Grape but they were out; they called and chatted with me about it, making suggestions. They seem like good people.

Re: Roasted Corn You're making me homesick for the midwest. When finally in season I remember local farmers selling it out of their truck parked at the edge of their field right next to the county road. You're absolutely right, there isn't anything better than fresh-picked corn. Of course, back then mom was in charge and it all ended up in a pot of salted, boiling water. Even so, my mouth waters just thinking of it!

Re: Charred & Scruffed by Adam Perry Lang This is one of my favorite explanations, probably because it is so similar to my own experience! Thanks Dennis!

Re: How much ECC for 18 hour cook? I always fill the basket before any cook, thinking I'd rather have more than needed than less. When I do that with the CoCo, my experience is that any unburnt coal is "compromised" in the sense that it no longer has any structural integrity. Specifically, it appears like the coal I loaded but if I bump it or try to pick it up it basically crumbles to dust. It doesn't appear to be ash, it just acts like a binder (which I do not believe is used in the product) isn't effective and it just crumbles into useless coal dust. Has anyone else experience this? I snuff the fire by closing everything down ... I would think if there's a leak it would burn to ash. Confusing!

Re: **Big Bad 32" Komodo** ... sweet!

Re: **Big Bad 32" Komodo** I can't help but think the steroid era for cookers has arrived! That thing looks fantastic!

Re: Nueske's Meats / Usinger's Meats Actually the Usinger bacon was good (they also have wonderful cold cuts/sausage), but it was the [highlight=#ffff40:3bajcdwo]Nueske Bacon[/highlight:3bajcdwo] that is out of this world. -=J My bad ... thanks for the correction.

Re: Nueske's Meats / Usinger's Meats Drunk_J, I'd love to send you a pack 'o the stuff but it doesn't last long enough for me to reship! I'll have to give the Usinger stuff a go and compare side by side (which, of course, all ends up on my side ... and my butt ... etc).

Re: Nueske's Meats / Usinger's Meats Anybody compare the Nueske bacon to that from Mahogany Smoked Meats? http://www.smokedmeats.com/pork-bacon.html We get the double-smoked bacon from Mahogany and it is phenomenal ... only kind the family lets me buy now (no complaining from me).

Re: Whole Beef Tenderloins Loquitur, I agree that med-rare is the preferred target with almost any group. When I'm aiming for rare, I pull our beef tenderloin off at 125[sup:1lgg1jj8]o[/sup:1lgg1jj8]F, and after a short rest it ends up great. I don't think there's much carryover cooking given that it's pulled off the heat at such a low temp. Like you, I'm also generally cooking for 2 since my teenage daughter is an opportunistic vegetarian (I know ... quite embarrassing to admit on this forum ) so cooking such a large piece of prime beef is reserved for those occasions where we're confident that the leftovers will be enjoyed.

Re: Whole Beef Tenderloins I've made these a couple of times and the really do come out fantastic. I add a little smoke wood and monitor with the Oregon Scientific single probe, shooting for rare (my wife has worked me from the high end of med-rare all the way to down-right RARE!) This is some of the best pure beef you'll cook ... and eat!

Re: Where's my KK, I ordered it Friday? Congratulations on your new arrival ... not quite as long as waiting for the birth of a child but perhaps as anxious! I'm confident you'll find it worth the wait. Enjoy!