tony b

WOW! That's a lot of meat. Digging the idea of leveraging the sister for the 32" BB. Hope it works!

I'm a Counter Culture Coffee guy (they are out of Raleigh NC). Lots of single farm coffees from all over the world - Central/South America, Africa, Indonesia. Selection varies with harvest times. https://counterculturecoffee.com/store/coffee If you like the darker roasted styles, try Baby's Coffee out of Key West (they have a bigger processing plant in Louisiana). https://www.babyscoffee.com/ If you want to try something a bit unique, go for Pinion Dark Roast out of New Mexico. https://smile.amazon.com/Piñon-Coffee-Dark-Whole-Bean/dp/B00PBFANKQ

I ended up trimming about 3/16" off my hexagonal shaft to get my rotisserie basket to fit. Just keep trimming it down until it just fits.

No worries now. Best wishes on the Mrs recovery.

@5698k - no harm, no foul in my book, bro! We are a cult. Welcome to the Obsession, HalfSmoke. Like the others, I'm betting on a Fall delivery in time to cook that Thanksgiving Turkey, Christmas at the latest. The only regret anyone every has in buying a KK is that they waited so long to do it!

Burnt Ends = Meat Candy! Nice bark on that brisket, too!

Welcome to the KK family. Stunning blue color. Can't wait to see pics of that first cook.

Welcome to the KK Family. Nice Terra Blue KK. Good job on that one. Liking the Swineapple idea.

Next time, instead of foil, use the pink (unwaxed) butcher paper. It's Aaron Franklin's technique. It is a great compromise on the TX Crutch - you don't lose the bark like foil wrapping and the butcher paper soaks up a lot of grease and holds in the heat to speed things up a bit.

Will definitely being doing this in the near future. @Jon B. - How do I swing an invite to next year's Champagne Breakfast? Sounds like a winner to me!

Nicely done. Gorgeous bark. A big 3rd thumbs up vote for the Syz's dutch oven smoking pot. Works like a champ.

Excellent cook. No guilt paying homage to the original ceramic cooker. Without them, there would likely be no KKs today.

@Nuprin As you can see from our thread on the Forum, your Anova will still get plenty of use. So don't be putting it on Craigslist just yet. @5698k

Awesome job, Shuley. Now inspired to do some huli-huli chicken.

Oh well, those things happen from time to time. Chin up, that bacon look excellent, nonetheless.

It's only happened once in my time on the Forum and it was not a pretty sight. Just saying.

I can tell you from experience, the honeymoon never ends!

Second Bosco on this one. I'm a size Queen after all. A great grill won't make a bad cook a good one, but it will turn a good cook into a great one!

That would be the Red Dye #3. Same as in most Tandoori pastes. @bosco - will do!

Excellent!

Spotted the Plowboys Yardbird in the pic - one of my favorite rubs! My standard for whole chickens.

Nice looking plate of ribs!

Thanks, Bro. Found it on Amazon. Will check the local Asian markets, too. Used their Ancho Espresso & Brisket rubs on a sirloin last night. Planning on a mix of Sweet Heat & Signature rubs on some righteous Iowa pork chops this Sunday. Q-Nami shrimp skewers on Friday night as an app before Korean BBQ ribs. Lane's is one my "go to's" for pre-made rubs, up there with Dizzy Pig, Sucklebusters, and Plowboys!

I have become a junkie for Q-Nami! I use it on just about everything now - shrimp, veggies, etc. Gonna go on a mission to find your Char Sui marinade. It might have to make an appearance at this Summer's Pink Flamingo party! Amazon USA has it for like $0.40 a pack, but $4.99 shipping. Or you can go PRIME for a 4 pack for $12. https://smile.amazon.com/Natural-Chinese-Barbecue-Seasoning-2-5oz/dp/B00YK05CMW