5698k

I'm with CC. To my eye, the 23" is the most aesthetically pleasing of all kk's. It's the original. Of course, it's your grill, name it as you care to. Sent from my iPad using Tapatalk

To get this graph, you need to use one of the available apps for the cyberq. My favorite is cyber cook, but naturally, it costs. The others are free, but don't work as well. Sent from my iPad using Tapatalk

https://www.thespicehouse.com I've always been very happy with these people. Sent from my iPad using Tapatalk

SRF briskets are remarkable. I think you're going to be in a beef coma once it's done. Sent from my iPad using Tapatalk

No problem. Coincidentally, I very recently decided to give up on all charcoals that aren't from Dennis, and I especially like the coco char. Since you've used it, you know what I mean. I used RO for a bit, but it got to the point that it offended my nose, and I was seeing too much evidence of it all over my patio. We don't have much lump selection locally here in Nola, and by the time I have anything shipped, I'm close enough to coco price as far as I'm concerned. Good cooking! Sent from my iPad using Tapatalk

Use the coffee lump, the flavor is very mild. I don't think you'll have to adjust the vents much, if any. Sent from my iPhone using Tapatalk

I second Tony's comment, as a matter of fact, I'm agonizing as to just using coco char exclusively, other charcoals just don't match up! Sent from my iPad using Tapatalk

I have an older cyberq for sale, version 2.5. It's a complete kit, new about $400.00, asking $200.00. Sent from my iPad using Tapatalk

I tied fogo, not my style either. I'll look for the rockwood. I'm almost to the point of using coco exclusively, I just like the stuff, plus there's another kk owner here in nola willing to work with me on supply. As I said before, the RO is annoying my sniffer, it also is just dirty, I get charcoal dust all over my patio furniture. Sent from my iPhone using Tapatalk

I'm getting to the point of using coco exclusively. I've been using RO for a while, but it's getting to where it's just too strong, I smell it everywhere. I used to use ozark oak, but it's not available. I've heard great things about maple leaf, but I'm not in Canada. Carbon Del Sur, nothing but fines. It's to the point I have to order what I want to use, and by then, I'd just as soon use coco. Sent from my iPad using Tapatalk

Ok, I'm a big fan of coco char, but I have to admit I've been using another brand of regular lump to save a buck. Well, I'm getting what I pay for. I'm thinking of simply using coco exclusively, but I wanted to get ideas of possible options other KKer's are using. So, if there's a really good option out there, I'd love to hear about it. I know CC is really happy with Fogo, but I'd love to hear other suggestions. Sent from my iPad using Tapatalk

Seems like the price point was right at 8k, not including a table or stand of any kind. It's roughly the size of a kk 23". I like the look of the stainless, but I just couldn't see someone forking out 10k when a kk could be had for less than 5k. But that's just me. Sent from my iPhone using Tapatalk

Not sure about that......[emoji41][emoji41][emoji41]!! Sent from my iPad using Tapatalk

That may be true, but the absolute sexiest kk there is is the one you're cooking on!! Sent from my iPhone using Tapatalk

I realize this question was asked of CC, but I have a 23" and a 19", so I have some hands on experience. As has already been said, every kk performs like every other kk. There are no differences other than physical size. The 19" is bigger than 80% of kamados out there, except bigger kk's of course, and XL versions of other brands. My 19" is as solid and steady as my 23", and with the extra grate, I can cook 4 pork butts at once. If you're considering a 19", and the reason you're not considering larger because of price, consider no longer and make the call, now. There is no better than Dennis when it comes to anything kk, from your first curiosity call, to how do you do this, to my 10 yr old kk....., and so on. Sent from my iPad using Tapatalk

Big dogs.....woof, woof woof!! Sent from my iPad using Tapatalk

Of those, pecan, hickory, mesquite and oak for beef, venison and other hearty flavors, fruit woods for more delicate flavors. Sent from my iPad using Tapatalk

You've got a great selection there, but I'll second adding peach and maple. Sent from my iPad using Tapatalk

^^^^this is why I don't post too many pics!! I can't run with these big dogs!!^^^^ Sent from my iPad using Tapatalk

I think it's unobtania. Sent from my iPad using Tapatalk

MMMMM, buurrrggerrrssss!!!!! Sent from my iPad using Tapatalk

Yeah Tony, it happens occasionally! The cook posting happens way less than the cooking though, I'm just lazy on picture taking. Sent from my iPad using Tapatalk

These are beef spares, and pork spares from my fathers farm in Mississippi. He raises and sells beef and pork to local markets, from conception to consumption. It's really great stuff! Sent from my iPad using Tapatalk

Typically smoke wood is placed in different spots throughout the basket, so it's not all burned at once. You'll also find that kk's are so efficient, your chunks won't burn very quickly, giving smoke for quite some time. Sent from my iPad using Tapatalk

My father owns and operates a small cattle farm in Mississippi, so I can agree with about 97% of this. Particularly the parts about better tasting, healthier beef. Sent from my iPhone using Tapatalk