tony b

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.

Nice looking back bacon there, eh!

Better late than never, as they say, bosco!

Super, duper, there poochie!! Love me some beef ribs and I can't get enough of TX hot links. My local sausage guy makes several spicy sausages that I just love.

Don't forget those all important uncrating pictures and of the virgin cook! You know what happens if you don't take pictures - bad juju!!!

Bet they burn up fast, as it's just compressed sawdust. I'm a big fan of the converted cast iron Dutch Oven as a smoker pot. Search the forum threads to find the "how to" instructions. They are posted in a couple of spots. Simple, cheap way to extend your wood chunks and produce nice, clean smoke.

Excellent. Trying to contain your excitement will be the hardest part until your grill is in its final home.

LIke others have said, depends on what you're cooking and at what temp. No hard and fast rules.

Goldie sounds like "Golddigger" - she won't be happy unless you spend all your money on her! Because, that's what's gonna happen anyway!!!

I see, another misspent youth!!

OK, after owning my KK now for 3 years now, the Muses finally came to me and I was finally inspired to give her a name - Scheherazade, as she is mystical, engaging, resourceful, and will captivate you with her beauty!

No, poochie, "crappachino!" I'm an old school Bevis and Butthead fan!

I'd be afraid that I'd "frost bite" the meat, as the CO2 (or nitrous) exiting the "whippit can" will be extremely cold. (btw Dennis, caught that reference! I see a misspent youth in someone's past! )

First, and foremost - you, my friend, are a super human being for donating your time and talent to these kids!! You are a Prince in my book!! Another great duck cook, Wilbur. You are just sealing the deal on the roti now with this one!! Will be hard to not pull the trigger, especially since I've bought the motor already! The few times that I've tried to do this, I've really struggled with the air inflate part. Last time, I used the bulb baster with the injector needle - didn't work so hot. Hoping to find a solution that doesn't involve buying the air compressor.

BUT, at the rate that I've been spending lately on "gadgets," and books, rubs, etc., my wallet will be feeling the pain soon!!

AWESOME!!! Another cook to add to the backlog!!

I am the Great Cornholio!! I need TP for my bunghole!!!