tony b

POSK = Piece of Sh!t Kamado. A standard term for the ones made by Richard Johnson. Who, by the way, is still out there trying to swindle folks into buying his POSKs. I still get a random email newsletter a couple of times a year from him. He's legendary on the web - http://kamadofraudforum.org/

See if you can locate a small boneless pork shoulder/butt (say 4 or 5 lbs). Those will cook @ 250F in about the same time as ribs. You will be amazed at how juicy a whole chicken will come out on the KK. That's always a good safe 1st cook - almost impossible to screw up.

I've tried several things to keep the chips going - a small lit piece of charcoal, starter cubes, and blasts from the MAPP torch through the side holes. I think that you're going to find that the medium chips are too big. My next cold smoke session will incorporate smoking pellets mixed in with the Fruita wood chips to see if that helps.

Shocking to see a POSK with all the tiles still on it! You're one of the very few lucky ones it looks like! But, speaking as a previous POSK owner, you'll be amazed at the difference in quality in the KK - night and day!!

At least you'll be able to go scarf some up, Robert, seeing as the palettes will arrive in your back yard!

My grocer has them both in 1 lb bags and loose in the shipping box, which clearly says Hatch on it, so I'm not concerned about fakes. They tend to range in size from 4 -5" to up to 7 - 8" in length, all are similar in size in width - 1" at the stem.

I have only used my cold smoker for that purpose. I use my Dutch oven smoker pot for long low & slow cooks, as I often use my Guru for those; and as Syz said, they are mutually exclusive right now. I haven't tried using the cold smoker to supply smoke for longer cooks, as I have trouble keeping it lit and need to tend it to make sure it's still producing smoke.

Welcome to the Obsession! You're going to see a world of difference cooking on a KK over an Egg. Will second the others' comments on maxing out the coco and coffee wood in your order. Pizza stone is a great accessory. My 2 cents - get a second charcoal basket and the basket splitter - great for 2 zone cooks and quick heat up for grilling. Love my rotisserie basket, so I'd suggest getting both the basket and straight rod/prong set. (Note: you have to order the motor from OneGrill, as Dennis doesn't sell one.) The cold smoker is a nice add-on if you think you'd being doing that (I smoke salmon, nuts, and cheese with mine.) The double-bottom drip pan is nice if you want to roast veggies under another cook or catch the drippings to make gravy. I have to admit that mine doesn't see that much use. YMMV Can't wait to see the pics of the arrival and uncrating!

Great pics, as usual, MacKenzie. You're a Pro!

Thought I had a good picture of it outside the rotisserie basket, but guess not. The trick is to make one end a half-moon so it's easy to get the chiles in/out without taking it apart. You put the wire basket inside the rotisserie basket with the open half-moon up against the matching metal side of the roti basket. The other trick is to trim off the stems of the chiles flush with the body or they get caught in the holes of the basket.

Hatch chiles arrived at the local supermarket last week. Bought 3 lbs. Finally got around to roasting 2 1/2 lbs today. The other 1/2 lb was put up fresh. I made the cage for the rotisserie basket last year out of 1/2" wire fabric. Works great for this application.

Charles, you'd better be careful if Susan hears you talking about liking "strange." @tekobo - Check out Meathead's book, too. He's the head guy over at Amazing Ribs, one of our favorite BBQ websites here.

OMG, MacKenzie, that's just awesome. Cooking the yolk in the shell on a griddle on the KK - brillant! Well, we kinda got jypped on the eclipse here. Was cloudy most of the morning and finally cleared AFTER the eclipse was over! But, I did get in a couple of pics. I used my brown lens sunglasses as a filter. We were only in the 90% zone here. This one got a little Photoshop help. Mostly to take the brown out.

Home, safe & sound! Fits in perfectly with the others.

And YES, the beer was named Purple Crack at our Festival on Saturday. It went over well. When there are over 100 other beers being poured, you have to get folks' attention somehow and a catchy name is always a good trick. There's a gallon or two left and it's going to another Festival this Saturday.

That picture is magazine ready! MacKenzie, you have a talent that you need to explore - seriously!!!

Their website is up and running now. I got an email offering a 15% discount, if anyone is interested in ordering one. Use code "HUNGRY1".

Wonderful! Take a deep breath and lets move on to accessories and charcoal, so shipping can commence!

Hurray, purple crack! I assume you're doing them lo & slo? Target temp? Speaking of purple crack - my Purple Crack beer went over really well at the Festival yesterday.

Nicely "smooked" tri-tip.

Nice, Charles, but where was the Purple Crack?? That filling just cried out for some!

Nice ribs, Aussie.

Vitamix?? I've made soup in mine before. Amazes me that you can generate that much heat from simple friction.

Charles, is 572F the upper rating on the Thermoworks monitors?

Nice deer pix, MacKenzie. I'm seeing several, including fawns, in my neighbor's yard almost daily; he has an apple tree. Wish I was there to help with the sammie, too!