tony b

Thought so!

Hope you've stocked the warehouse, because I just know that the orders will come rolling in after the Memorial Day marathon.

Nice ribs, MacKenzie! Like Jon said, keep that snow above the border, please!

Pass it on, man. In a couple of years, he'll be wanting a KK, too. I gave away my old POSK to a buddy when my KK arrived. He's still using it, but upgraded to a nice electric smoker after he got bit by the BBQ bug.

What a bunch of Size Queens!

Stunning view and that Bronze BB will just make it that much better! Second a couple of others' thoughts - load up on both CocoChar and Coffee charcoal, as pointed out (basically free shipping) - you will love this stuff. If you have any inkling on doing pizza or bread in the KK, get the stone now. It's easier to ship inside the grill than as a stand-alone order later (they can get broken in shipment, despite Dennis' best efforts to pack them solidly.) Many of us here are big fans of Fruita Wood for our smoking woods - http://www.fruitawoodchunks.com/ If you have any questions about different charcoals, check out the Naked Whiz's database - http://www.fruitawoodchunks.com/ btw - love the avatar pic of the albino banjo player in Deliverance.

I wish!

OMG, MacKenzie. Still getting snow!! No wonder we call it the Great White North down here. Great looking steak, btw. Love golden raisins and pistachios in my chicken salad, but never thought to put them on roasted veggies. Cool idea.

As another owner of the Dark Autumn Nebula KK, you're going to be amazed at it when it actually arrives. I bet it will be stunning even in overcast London!! But, to give you an idea of what it looks like in the sunshine, here's a photo of mine taken shortly after I got it. Picture was taken at sunrise.

Welcome to the Family! Sounds like you made a well-informed choice for your situation. We expect lots of pictures on its arrival in TX! And, of that all important virgin cook.

Yes, I'll have a dinner guest, but I promise to take pics of the assembly (stuffing the pork roast) and the cooking, as it will be the inaugural cook with the basket.

Hey, T, did you find out if you can get it up North? If not, I could send you a care package, as I bought a case of Dougie's on Amazon.

Well done, T! Planning a similar stuffing for a pork roast that will be the inaugural cook with the new (and finally working, we hope!) rotisserie basket! Great money shots for Dennis to post on Instagram and FB pages.

Serious pie, FM!! Looks like you haven't lost your touch.

Joking smokers, Wilbur! (I'll spare everyone more lyric quotes from I am the Walrus!) I've always maintained that kamado style cookers make the juiciest chicken of any grill out there and as we all know, the KK is the top of the line in kamado cookers, so we'd expect nothing less than the juiciest chicken. I literally think it's impossible to overcook chicken on a KK, unless you tossed it directly into the charcoal basket and burned it up!!

Sweet!

Had a dinner guest, so we just did the shrimp (marinated in Uncle Dougie's) as an app before dinner with some nice pilsner from the local brew pub. And, the Berkshire piggy St. Louis ribs, with Lane's Signature rub, were damned good, too. No pics, sorry. I rarely take food pictures when I have guests over for dinner.

I love watching Justin's videos. They are both informative and highly entertaining!

Nice! Great photos, too, Charles!

Only 30 minutes - WOW!

Great brisket! Love the butcher paper technique. It's been my go-to since reading Franklin's book.

Well done, sir! Tasty looking batch of wings you got there.

That would be heresy here!!! MacKenzie, did you reheat them in the SV bath as well? Just curious.

Yeah, Charles, I saw that sale price, too. DAMN. I paid $52.80 for mine. So folks, if you think this might be a fun thing to have for a cocktail party, etc., nows the time to buy!! Based upon this thread, I had been hoping for nice weather today to break mine out and do some shrimp skewers. Sunny and headed to the upper 60sF, so out comes the Yakitori grill. Shrimp are thawing as I type.

I periodically use a copper scruffie to clean the dome thermometer shaft/tip, but it's probably overkill.