tony b

What a way to convert your KK to a "gasser!"

Keep the smoke, it makes the picture dynamic, especially with that big backdrop that says "PROJECT SMOKE." Sends the perfect message. You can still see the beautiful blue tiles around the bottom.

Not only is Bosco an outstanding cook, he gets to do it in an awesome space to boot! I am sooooo jealous!

Started out as a chimney/newspaper guy, then the folks here convinced me to switch to the propane/MAPP torch. Like it much better for most cooks. Still use the chimney occasionally when I use the split basket. A chimney full of lit coals is a good jump start to a high temp sear for steaks, chops, etc.

Great, as it wasn't there right after Ken posted the link.

Me, too. I've been using both coconut oil spray from Trader Joes and canola oil spray from CostCo.

Both good to know. A friend and I were sitting on the deck Saturday evening and I saw my first hummingbird of the season. It flew within a few feet of us and then darted into the trees. It had a green body with a red breast. Stunning. Need to dig out my feeder from wherever it's stashed in the garage - or get a new one.

We generically refer to those as POSKs. I owned one before my KK. The damper top assembly crumbled on it.

At least we can watch on line at our convenience, thanks to Ken posting the link!!

Dude, that's just sick! I know that you will enjoy this for many years to come.

Of course. Dennis even called me - TWICE - during his rehab from surgery to make sure that I got everything correctly. He's just amazing!!

Nice, especially the squash.

When I ordered mine, I had to email the order in, as the Store didn't list the 6" reducer option for the 23" KK. Not a problem.

Thanks for the link, Ken.

Sweet!

Ken got me to try FOGO and I like it. It does crackle and pop a bit, but not really bad. I put the BA (that's big ass) pieces on the bottom and fill in with the medium and smalls to help get it started with the torch. I have struggled with high temp cooks with it because of the large size pieces, as Wilbur noted. So, if I'm doing one of those, I tend to shy away from the BA pieces and stick to the medium and smalls. I'm trying another brand, Kebroak, as it got good ratings on Amazon. So far, I'm like it a lot, as it has a more even distribution of piece sizes (not many BA pieces) and a tad cheaper. http://smile.amazon.com/Kebroak-KHWC40LB-40-Pound-Hardwood-Charcoal My previous favorite was Weekend Warrior by Wicked Good Charcoal, but the local dealer here couldn't get it anymore. Something about a bad fire at their factory. Need to check back with him again, as that was many months ago. If folks don't know about the Naked Whiz's charcoal database, you should check it out. You'll be surprised to find out how much charcoal out there is just re-branded Royal Oak. http://www.nakedwhiz.com/lump.htm

Welcome to the KK Family, to the both of you. You're in for an amazing ride!! Don't fret anything, as Dennis and the great folks on this Forum will answer any and all questions you might have, as we've all been there just like you! Don't forget those all important pictures of the uncrating and initial (aka virgin) cook.

Bummer on no call-ups. Next time, right? And, there's still a lot of comps left in this season.

Nice cook and thanks for reminding me about the frogmat. Mine's shoved in the back of a drawer in the kitchen.

Sounds like grounds for divorce to me, Wilbur.

Great to see you back, CC. Nice tri-tip. Great tip, Dennis, on slicing at the bend first.

Excellent

Cool pics, but none of your KK - what's up with that?? Welcome to the family.

Amazon, PRippley http://smile.amazon.com/GrillPro-41551-Non-Stick-Wing-Chrome/dp/B00ATQR35U http://smile.amazon.com/King-Kooker-12WR-12-Slot-Poultry/dp/B00CJ6EU36

MacKenzie, you had me at "Frank's Hot Sauce." After that, it was just gravy. You rock, gurl! Nice riff on the salted spud. I just did one in saline Friday night. Still my fav way to bake a spud.