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Re: Just ordered new KK Hey Gofit, I just got home with a trunk full of boneless stuffed chickens from Herbert's and a nice 3 bone prime rib from Natural Farms - both in Tulsa. I have the Maverick Dual Probe remote thermometer and it works well for me, except for the remote part - my KK sits on the deck about 12 ft from the glass door, I can set the remote on the table inside the door so the distance is about 15 ft and the remote will lose connection. I will have to take it outside and reinitialize the communication to get it to work, I have found if I leave it outside by the sending unit that it will stay connected and I can hear it easily enough in the house when the alarm sounds - I am usually aware of when it is getting close so I stay out of the basement. I have been contemplating the Guru, but the KK keeps the heat so well I have not been able to justify the purchase. I have recently built a device to use for sous vide cooking that I intend to try to attach a guru fan to and see how it works, my device controls a standard 110V outlet that I can plug a heating element, crock pot, or even an AC/DC adapter to run a fan in to.

Re: Just ordered new KK Good luck with the delivery and uncrating of the KK, be sure to post pics of everything - especially that first cook. Keep me in mind if you like the coco charcoal and want to split a pallet.

Re: Just ordered new KK The KK is very efficient, if I am doing low and slow cooks the charcoal lasts quite a while. I mainly use Royal Oak lump charcoal and will add chunks for smoking flavor - I like cherry and apple best but have tried Dennis' coffee wood and it gives a great flavor to a ribeye roast. I would estimate that I have gone through 6 - 10lb bags of Royal Oak, 1 -20 lb bag of BB lump, 5 - 8lb bags of Frontier (I won't ever use this again), and 4 boxes of coco charcoal. I have used gas forever, I have a metal smoker that I used when I lived in a more rural area that is in storage now - giving it to my brother in law as I don't have a use for it. I have never used any charcoal in the KK, lump is all wood with no fillers. My favorite place to buy meat is Natural Farms at 420 S Utica in Tulsa, they carry a breed of cattle called Piedmontese. I have also heard of a place called Herbert's Specialty Meats in Tulsa, I plan on going there next week and picking up a couple of cajun, boneless stuffed chickens. If you don't have your KK yet but would like to get together to discuss it I would be happy to meet you somewhere.

Re: Just ordered new KK Congrats on the order! I come through Tulsa quite regularly and will be there next week on Tues and Wed, if you get your KK and want some help uncrating it let me know - I'll be glad to help out. I received mine in October and like you was a little concerned about the learning curve. I already know the "sweet" spots for the main temps that I use, I even cooked a cheesecake on it for Christmas that turned out perfectly. One other thing, if you ever want to share a pallet of coco charcoal let me know - I can either bring boxes to you or pick some up from you when I am in town.

Re: Rollin....Rollin....Rollin CA to oHIo! Congrats and Welcome, you have made a great decision - the only regret will be not having jumped off the fence sooner!

I cooked a 14lb ribeye roast for Christmas this year, along with my wife's rendition of Junior's Cheesecake - all on the KK and I must say it turned out great. The cheesecake was done on Saturday afternoon using only KK's extruded coconut charcoal and the ribeye roast was done with BB lump charcoal and a couple of pieces of Dennis' coffee wood added at the same time as the roast. I also threw on some Yorkshire pudding when the roast was done and a few stuffed Jalapeno's. Here is the cheesecake just before removing it from the KK - the drip pan works great as the water bath for the cake. Here is the roast just before slicing, you can see some of the jalapeno's in the background. Here is the center of the roast after serving some of the family, it was a little more done than I normally like but I had to compromise for some family members. On Monday I sliced the roast really thin and ate it on some nice hard sourdough buns with grilled peppers!! The coco charcoal gives just a hint of flavor to a standard cheesecake and would highly recommend it to anyone. The coffee wood was very impressive as well - this should become a standard offering!

Re: Merry Christmas & Happy Holidays from myself and KK. Thank you, Merry Christmas to you, your family and crew!!

I am trying to find out if anyone is interested in a pallet share, I live in Kansas but travel regularly to Oklahoma, Nebraska and Western Missouri. I would be willing to bring your share when I come to your area. I am in for 10 boxes. If you have access to a loading dock you may be able to get a better shipping rate, though I can check with one of my clients to see if I can use their dock to receive the pallet.

I had this small 2 lb. arm roast of Piedmontese beef and decided I would cook it like a steak. I brought the KK up to 400, I am having problems stabilizing anything higher, and cooked the roast for about 5 minutes on each side - using the inverted upper rack on top of the charcoal basket. I shared this with the wife, I also grilled sliced sweet potatoes while the temp was stabilizing but failed to take pictures.

I go the grill moved to the back of the house on Thursday night, spent the day Friday running it through its break in and then made my first cook overnight Friday for Saturday afternoon. I cooked two 8lb. pork shoulders and a three slabs of baby back ribs that were put on Saturday morning. We had a Halloween party Saturday night and the KK was the big attraction for the night.

It's Here, It's Here!!! My KK arrived today, it is in my garage right now. I have taken the crate off, removed all packing material and lid spring and am now waiting on help to move it to my deck. I will post pictures once I have it in its final location and completely reassembled.

Re: Getting Close!! I live in the greater Kansas City area but travel to Oklahoma quite a bit for work, the closest place I can get this beef is in Tulsa. There is a health food store that sells it, their website is http://www.naturalfarms.com/

I called the shipping company today, they were supposed to call yesterday to schedule the delivery but I never heard from them. Today they said it is on the truck for delivery this afternoon, unfortunately no one will be available to accept it today. I had them schedule for Thursday afternoon, now I can't wait for Thursday - gonna head back home on Wednesday night to make sure I am there in plenty of time. Also, I have an order for a full ribeye roast and a full brisket of Piedmontese beef to pick up on my way home. If you haven't heard of it you should check to see if you can find any in your area the website is http://www.piedmontese.org/ - I won't take away the thunder from the website but this beef negates everything you have learned about marbeling - this link gives a breakdown of the attributes of this beef: http://www.piedmontese.org/Beef%20Attributes.html No, I don't raise it or own any interest in it. I kind of stumbled on the website and decided to try it, now I buy it every time I get a chance.

Re: Briquettes For anyone that is interested, I was just at Lowe's and they have Frontier Lump Charcoal in 10 lb. bags on sale for $5.00, normally $6.97. I am out of town and don't recall seeing this at the Lowe's close to home so don't know if all stores carry it or not, I went ahead and bought a few bags. It rang up at the normal price at the register, I just told the cashier that it was marked $5.00 on the shelf and she corrected my total.

I just received confirmation from Dennis that my grill has been assigned to me!! I will be getting the pebble design with both side tables, should look similar to the one that Naked Whiz has posted on other forums. I know I am getting the cart before the horse, but I just left Lowe's and they had Frontier Lump Charcoal in 10 lb. bags on sale for $5.00 each, normally $6.97 - I went ahead and bought a few.