tony b

You will, no doubt, be super happy with whichever model/color/texture you choose. We eagerly await your decision. (Wanna bet in six months, you get the green light from the Mrs. on KK #2 after she's had the killer food you'll be cooking on #1?? Would make a great present from Santa!!) "... and a few I'm too embarrassed to mention ..." Confession time, Poochie - ever own a POSK? Many of us here have committed that sin, but know we've found grace now!

Yeah, Oxyclean is the poor man's PBW. A lot cheaper, but doesn't work as well, as Bryan noted.

What was it like cooking on a POSK again, Syz, after cooking on the KK (no need to reply, as we all know what the answer is, ha, ha!!)

Nice looking pork butts! Can't tell from the picture, but how good a shape was that POSK (any major cracks, any tiles missing)?

Tomahawk66, the drip tray and heat deflector are standard equipment on all KKs. The rotisserie and pizza stone are options. The other "must have" option is to get the second charcoal basket with the basket splitter. It's up to you whether you get the optional side tables or cabinet, it will depend upon your setup in the new home. Also, don't forget to order coconut charcoal with your grill. You can get about 15 boxes on the top of the shipping crate of a 23".

Tease!

Gonna put this one in the queue behind the crushed pork rinds version! Good thing my freezer's full of chicken leg quarters and breasts! btw - highly recommend Frank's Hot Sauce for marinating chicken. Robert & Poochie are gonna diss me, but I like it far better than Tabasco.

Yur Killin' Me!! First, it was the damned butcher paper, now it's these silly bags! I'm going to go broke listening to you, Robert!

Promise us pics, MacKenzie!

Sounds about right - 5oz of applewood smoked sea salt is $10.99 at Salt Works - http://www.saltworks.us/yakima-applewood-smoked-sea-salt.html#.VbPQM7NViko If you thought you'd actually go through 5 lbs, it's only $32! http://www.saltworks.us/shop/product.asp?idProduct=545#.VbPRR7NViko

As a homebrewer, I have to thoroughly clean my gear when I'm done making a batch of brew. Powdered Brewers Wash (PBW) is what most of us use. Works great on baked-on foods and grease, too. I've cleaned my drip pan and cooktop with it, but not the grill grates (yet). After soaking for 30 minutes to an hour, just about everything comes off with just a wipe, no heavy scrubbing. (I'm lazy, so this is my solution!) It's a tad expensive, but you don't use a whole lot - 1 oz per gal of warm water. (If what you're wanting to clean is seriously gunked up, it will take 2 - 4 oz/gal and longer soaking.) Any homebrewer supply shop will carry it, if you have one in your area. It's also available from every on-line brew supplier, too, but you're likely to have to pay shipping. Amazon has it, too (Prime available). Here's a link to the small sample size package. http://www.amazon.com/PBW-Five-Star--2-oz/dp/B006O2E5X6/ref=sr_1_2?ie=UTF8&qid=1437845610&sr=8-2&keywords=powdered+brewers+wash It also comes in 1 lb and 4 lb containers.

Autumn Nebula tiles for me. My old POSK was Cobalt Blue tiles. It's also a stunning color. Both grills have gotten comments similar to CeramicChef's. Most folks are used to a flat/textured surface in a monochromatic finish (you all know who I'm talking about ). But to echo everyone else, get what you really want, even if it means waiting for the next container ship. Unless, you think you might eventually get 2, then you can get Choice #2 now and wait to get the pebbled one when they are back in stock!!!

Seriously gorgeous loaf of bread, MacKenzie! So, now you see what all the hype is about with the KK. Lives up to expectations, doesn't it!

Excellent, Syz. No more "Other white meat!!!" Only real pork for me!

Hit the "buy" button on the 18" already. No worries. I rarely cook whole packers anymore. In fact, I'm more partial now to chuck roasts than briskets. My butcher will sell me smaller pieces of brisket if I don't want the whole flat.

Oh well, off to Amazon - AGAIN, to buy something based on posts here in the Forum. Dennis ought to ask Amazon for a cut of the business!

Neither. It's just a dust collector at this point!

It wasn't that big a "screw up." I often use corn starch to flour food before frying. It's a standard Chinese technique. I've done Wilbur's method using both, some in corn starch, some in baking powder. In the sample that I did (Jamaican Jerk), you didn't notice much difference. I'm planning a whole chicken this weekend. If I decide to spatchcock it, I'll do one side in corn starch and one side in baking powder, with a simpler rub on the outside (Sucklebuster's SPG) as another experiment.

I second that nomination!

I cook lamb often on the KK. Nothing particularly difficult about it compared to pork shoulder. Look in the Miscellaneous Meats thread of the Forum for discussions about cooking lamb. There's even one on butterflied legs.

Glad you had Plan B for dinner! So, about 14 hours?? Can't wait to hear how it turned out.

But the kicker from SRF is the overnight shipping. Adds like another 50% to the tab!

I own a Small Grill Dome that I bought back when I had the POSK #7 (about the size of the 23") for doing everyday cooks for the just the two of us. But, once I got the 23" KK and the basket splitter, I've stopped using the Grill Dome at all. Really, I haven't fired it up in a couple of years now. Just some food for thought.

Excellent job! Love zucchini blossoms. Next batch, stuff them with some nice soft cheese (ricotta, Camembert, Rondele, or cream cheese) with some herbs (thyme, savory, tarragon), then batter and fry them.

Woo, Hoo!