Gnomatic

YES! Want one!!! How did I not see this, and when can I order?

This is fantastic! Cannot wait for the 84" OMG preorders to begin. Think I'll require two.

Congrats!!! Mine looks just like it.

I love beef ribs! Can't wait to see the finished product(s).

That looks VERY tasty!

Pretty sure this is the grill, it was on ebay http://www.ebay.com/itm/New-Komodo-Kamado-Refractory-Grill-Smoker-Oven-23-Ultimate-Autumn-Gold-Flake-/252194658076?hash=item3ab7f9171c%3Ag%3AkksAAOSwbdpWVJsv&nma=true&si=XRJtI%252Bt%252F%252FD9W1KAT6anaRkFxtRs%253D&orig_cvip=true&rt=nc&_trksid=p2047675.l2557

Nice grill! Terra Blue is the tile color of mine as well, so you have excellent taste.

Does this mean you bought another grill Bosco? JK couldn't resist.

Nice purchase and welcome to the forum! I have a cover on mine, and it's extremely well made.(like anything else KK) It does a great job. I'll try to snag a few pics here soon.

That looks great MacKenzie! I'll be over in five minutes.

No thanks on the larger thermo.

I'm in the same boat. I wish I had ordered the roti basket with my KK last fall.

That looks fantastic! I love doing this cook as well, can't miss.

Awesome, thanks. While I haven't used this Zep cleaner before, I have tried their driveway cleaner and it is phenomenal.

Do you guys mean Zep 505?

Ribs look great! The 3-2-1 method works fine and is basically almost impossible to screw up. Some people prefer ribs so done they literally fall apart. Nothing wrong with that, just personal preferences. (Your ribs look super, BTW!) That said, I prefer my ribs to have a bit more "chew." Not tough mind you. Just together enough where you have to lightly bite and a bit and pull slightly for the meat to come cleanly off the bone. If you want your ribs to hold together a bit better, skip the foil. Should still be about a 6hr cook time. To check for donesess, use the bend test. Toward the end of the cook, you'll notice the meat pulling off the bone about 1/2" - 1." Grab an end with a pair of tongs and pick up the rack and let it hang. If you see a few small cracks on the surface and the ribs seem to be holding together well, give them another half hr or so on the smoker before checking again. If, when you lift the rack with the tongs, you see more cracks that are larger and it feels like the rack could rip apart just from its own weight, then those ribs are done! Again, there's no right or wrong answer. The best thing to do is choose a technique or method well suited to achieve the texture you desire.. Experiment, its fun!!!

Nice!

Though S.R. didn't mention the grill used in a different post, I think it will look familiar to this crowd.

Looks like a winner to me!

Nice score, Mackenzie! I would love to get my hands on some moose meat. Looks real good, as does the cheesecake.

Agreed. Just a sliver of an opening on both bents is all a KK needs when going low and slow, even with ambient temps below freezing.

Looking forward to the pics!

I love portobello mushrooms and those look fantastic

I recently did a two bone roast, I let it stand on the counter an hour before I tossed it on my KK. Even so, the IT was still only 38F after an hour. No way would I leave a large hunk of meat like that out long enough for the IT to climb all the way to room temp..

See, I though a KK somewhere between the 23" and 32" would be good. Like a 27" or 28" as there are several from 16" to 23." Heck with that, though. 42" SBB is so much more cool!