tony b

Nice post PJ! You brew?? Pretty much the same - 250F to 275F.

Touche, Robert!

Here yah go, Ken! I have this one and like it. http://www.amazon.com/Bruce-Aidellss-Complete-Sausage-Book/dp/1580081592/ref=sr_1_1?ie=UTF8&qid=1440958154&sr=8-1&keywords=adelle+sausage&pebp=1440958153256&perid=00F1S8XG5NDNX7GF7GS8 This one is good, too. http://www.amazon.com/Home-Sausage-Making-Techniques-Enjoying/dp/158017471X/ref=pd_sim_14_1?ie=UTF8&refRID=0H1CRKPNA7G5G7561SBC&dpSrc=sims&dpST=_AC_UL320_SR254%2C320_

Stellar, poochie! You and Bolo are a match made in heaven!

Way 2 Go, poochie!!

Crazy presentation! Another outstanding cook from the Backyard Bistro!

I'm sure that this will improve sales, as some folks probably were too skiddish about overseas wire transfers.

I eagerly await your posting of that!! Glad to hear that Tatay is basically OK after the whole ordeal! Everything is fixable.

Oh poochie, blond jokes, really??? A new low, even for you!!

I always knew that there had to be a trick to this. Now I know!

First off, thanks for all the kind words, but did you notice that my post was from 2 years ago?? Haven't done the Denvers in a long time. But, my butcher still has them, as he raises the lambs that he sells. Hat's off to MacKenzie for spotting my hop plant in the background AND knowing what it was!!! It's still growing there behind the KK, going on it's 8th year! Massive cones this year, never seen bigger, most are at least 4" long. For folks that care, it's a Cascade hop plant. Does well in this climate zone. And I do use them in my homebrewing on occasion.

Nice cooking tip, ckreef! I'll have to remember that one!

Beautiful cook, bosco. But, man, that grill is tiny and it's your BIG one?? You will be blown away when you put your 23" KK next to it. Good one, tinyfish!

Ooooo-klahoma, where the smoke comes wafting from the KKs!! (my apologies to Rogers and Hammerstein!)

Nice looking cluck, tinyfish!

Nice looking piece of salmon, Wilbur! Patience is not one of my virtues, either!

Good one, bosco!

Nice job on that turkey, poochie! Good thing you bought 2 KK, now isn't it!!!

It's why this Forum exists. We all have to learn and what better way than from other owners? And it's a lot of fun sharing recipes and pictures of our cooks.

Thanks for the inspiration Syz! Been a while since I've done any Moroccan cooking. My tagines sit on the top of my cabinet more as decorations than as cooking vessels. I've never put one on the KK; always on the cooktop - DUH?? Plus, my last batch of preserved lemons have probably gone bad by now in my pantry. Here are my 2 favorite Moroccan cookbooks. http://www.amazon.com/Cooking-Kasbah-Recipes-Moroccan-Kitchen/dp/081181503X/ref=sr_1_4?s=books&ie=UTF8&qid=1440536223&sr=1-4&keywords=moroccan+cookbook http://www.amazon.com/Couscous-Other-Good-Food-Morocco/dp/0060147210/ref=pd_sim_14_17?ie=UTF8&refRID=1FNXBFBEHWKE9XWF508D

That sounds interesting and fun to do. Dammit, another f-ing gadget to buy and find a home for in my kitchen!!!

And, you don't want to wake up, bosco, and find 2 Weber Tailgaters on the patio instead of beautiful KKs, now would you???

Welcome. As a former owner of a RJ Kamado (aka POSK), this is a major step up, not just in the manufacturing quality (it wouldn't have taken much over the POSK), but it even cooks better than they do, too! So, you are in for an amazing ride once you get yours! Don't dally too long. The only regret any KK owner ever has is "Why did I wait so long to get one???"

It's amazing stuff! I have a tendency to hoard it more than I should, as the shipping cost to IA is pretty high and there's no one near me to split a pallet with anymore.

Count me in, if the shipping isn't too high to IA.