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Howdy KKers! Here are pics of my smoke pot that I use while smoking in TheBeast. As you'll see, this little 2 qt Lodge Dutch Oven really won't fit well in Beauty!, my 19" Hi-Cap; she is too petite. When it comes to smoking meats, that is strictly within the purview of TheBeast, my KK BB 32". However, when you see the Lodge Dutch Oven smoke pot in the belly of TheBeast, you can see that it fits quite nicely even with a heat deflector in place. So, let's cut to the chase. Here is a bottom view of the drilled bottom. These are 1/8" holes drilled about every 1.25 inches around the perimeter of the DO. Here is the pot flipped over looking down inside the DO. Here is, hopefully, a better view of the hole pattern in the drilled DO. Now here is the DO smoke pot sitting on top of a full fire box in Beauty! As you can see there really isn't any room in Beauty! for the DO smoke pot and a heat deflector. Here is that same DO smoke pot sitting in the belly of TheBeast. Here is a look at the coffee wood i'll be using later today in a cook. This stuff is tremendous in conjunction with a coffee/cardamom rub. Finally, here is the DO smoke pot ready for action later in the day. Here is what you get at the end of every smoke. I just dump the charcoal back into the firebox for the next cook. There are not very many volatiles left so it makes good fuel. Waste not, want not. All I do before I put a cook on to smoke is move half of the heat deflector to one side, put the DO smoke pot directly over the lit charcoal and wiggle it to seat it well in the burning charcoal, move the heat deflector back into place, put the cooking grate back in place, put the cook on the grate and shut the lid. No waiting to thin blue smoke. It happens from the first instant you get smoke as the smoke generated by the DO smoke pot is injected directly down into the charcoal fire thus burning off all the foul tasting volatiles that you see in the initial gray smoke that is produced by laying the smoke wood directly on the coals. Now, what you may need to do is make certain that the cooks you smoke with this DO smoke pot is make certain that your cook, i.e. butt, brisket, ribs, etc., is really cold when you put it on the grate. Because this technique gives you a milder version of smoke at all times, your cook may not have the deep smoke taste many people want. You can combat that by cooling the meat your smoking thus doing a couple of things. First colder meat will condense more smoke on its surface for a longer period of time. Second, you may want to use woods that are not as sublime as alder, fruit woods, etc. Rather, look to hickory or mesquite. The originator of this little DO Smoke Pot runs a bead of flour paste around the rim of the DO and then puts the lid on. It seals the DO and forces all the smoke out the holes drilled in the bottom. I have not found the need to do that with this DO. I'd say about 95%+ of the smoke generated by this incarnation goes straight out through the holes in the bottom. I wasn't worth a damn with paste in the first grade and I haven't gotten any better with age! Finally, a disclaimer here. This IS NOT an idea that is original with me. Rather, I got this from a thread here at the KK Forum. And God help me, I can't find the original post where this smoke pot is described!. It originated with , I believe, @Syzygies, a KK owner and member of our Forum I'm certain most of you don't know that you know. Remember the movie "A Beautiful Mind"? I've been told by a reliable source that all the mathematical notion that you saw on chalk boards, windows, etc. is the work of our very own mathematician, i.e. @Syzygies, who came up with this technique. Who says mathematicians are out of touch and don't live in the real world!? This is about as real world as it gets! Syzygies, I give it up to you for this technique! It's aces. I owe you more than a couple of beers.

I had my nephew Shaun over for dinner this evening. He just finished pilot training down in San Antonio after graduating from The United States Air Force Academy last May. He's staying with my brother, the one who lives about 100 yards down the road. You know him, he's the BBQ Mooch who has recycled the same bag of chips for the last nine months! So I decided to use up a Tri-Tip that I'd had in the refrigerator. I also decided to give Shaun a taste treat ... he's a bachelor. I found out today that all he eats every evening is steak, generally NY Strips. So, I'm thinking it time to put on the dog and impress Shaun, or at least try. Sous Vide here I come! I decided to use up some rub I'd had left over from a rib cook this weekend. It was Runnin' Wild's Peach Rub and my brother developed a real like for it when he was over for the rib cook. Here's a pic of the Tri-Tip on the cutting board with the Runnin' Wild Peach Rub. Here is picture of the trimmed and rubbed Tri-Tip after sealing it up with the FoodSaver. It's now ready for the Anova Sous Vide. Here are the Sous Vide parameters as shown on the Anova Sous Vide. Fast forward 8 hours and here is the Tri-Tip just out of the water bath and ready to meet Beauty! at 600F. Notice that there is more liquid now after 8 hours in the Sous Vide at 132F than there was in the previous picture. More on that liquid in a bit. No pic of the Tri-Tip on Beauty! as All us boys were kibitzing and I forgot to take a pic! You simply can't trust some people! Here is picture of the Tri-Tip on the cutting board ready for carving after a 5 minute rest (The natives were getting restless!). And here is the Tri-Tip after I made my initial cut at the bend. That's a perfect Medium Rare if I do say so myself. And finally, here is the money shot. We had Mexican rice, refried beans, and guac. For those who wanted, we had warm whole wheat tortillas for tacos, burritos, etc. for those so inclined. Sorry, no pics of that either, but I'm told they went down really well! And here is a pic of the aftermath of the carnage! Now here is the story of the "Astounding" part of this cook. Shaun cooks his nightly steak on a round griddle with raised runs that he calls a grill! He also said he has never had Tri-Tip and he likes his beef cooked Medium Well! Yeah, I know ... Kids, what are you gonna do with 'em, right? So I told Shaun to trust me and he would be pleasantly surprised. I took a slice of the Tri-Tip, dipped in the au jus, and gave it to him. I said go ahead, take a bite, and if that isn't the best bite of beef you've ever had, I'll cook your share Medium Well. He took a bite, chewed, took another bite, chewed again, and got this HUGE grin on his face. "This is the most astounding flavor! Can I have some more?" Yeah I said, you can have all you want. He ate his Tri-Tip just sliced and with the au jus drizzled on the top. He was too polite to ask for seconds, so I just dished up some of the remaining Tri-Tip on to his plate and he finished off the au jus. He asked me how I learned to cook like that. I just smiled. Shaun is coming over tomorrow evening for a lesson on how to cook a NY Strip properly. I'm also rehabbing my Lodge Hibachi as a gift to him as he travels to his new duty station in New Mexico. He is one very fine man and I am proud to know this office and gentleman.

Howdy KKers! Salade Nicoise is a classical french salade/meal from the area surrounding the town of Nice, hence the appellation Nicoise. Classical Salade Nicoise is made with Eggs, Olives, Tuna, and other garden greens. I'm not big on eggs in my salad, and I had some salmon in the fridge, so I took liberties with the classical French rendition and I've dubbed my concoction Grilled Sooner Seafood Salade Nicoise as an homage to the classic. First we start off with boiling potatoes. I used miniature purples, reds, and golds. I boiled them up using the NuWave induction cooktop as seen below. I really like this induction cooktop as it doesn't get the place hot. In Oklahoma and in the Summer, that's important! After they were cooked, I wanted to stop the cooking process, so into an ice bath the spuds went. Next came the haricots verts (that's green beans to everyone in the world but the French and Quebecois) which were blanched in the spud water after the spuds joined the polar bear club. And here the haricots verts are swimming amongst the ice bergs. And again, just like the spuds, the haricots verts jumped into the freezing water to stop the cooking, set the color, and to win a Polar Bear Club Certificate. As many of you know, I'm a sucker for new gadgets. A friend has a FoodSaver with a marinator, and I just had to get one. Below is a photo of the marinator in action. The marinator really works quite well. Here you see the salmon fillets in a quick marinade of olive oil, tarragon vinegar, lemon juice, tarragon, and pepper. Total time in the marinator was about 15 minutes. IF you have a FOodSaver, you owe it to yourself to get this marinator. Its less than $25 and it's really worth every penny. Now it's time to get down to brass tacks and get the seafood on the grill. I made up a couple of skewers of shrimp and one skewer of scallops and set them on Beauty!'s main grate. Temp was about 400F The shrimp cooked quicker than the scallops so I pulled the shrimp and put on the salmon fillets. Everything cooked quite nicely. The salmon was wonderfully tasty and flakey, the shrimp were done just right, and the scallops had just a nice little sear to them. So everything is cooked and it's time to assemble the Grilled Sooner Salade Nicoise. As you can see, I'm definitely NOT a food stylist, but this salad was a really nice treat. Tasty, refreshing, and dressed with pomegranate-blueberry balsamic vinaigrette. It seems as if everywhere I turn lately pomegranates and blueberries have been paired together, so what not at ChezChef as well, right? Without further ado, here's the money shot of what I placed on the table before SWMBOI. Thanks for looking in. I had forgotten how much it takes to plate up a nice Salade Nicoise. Assembly took as long as it took to cook the seafood! I fell in love with Salade Nicoise over in Paris, but there, they had all kinds of folks to plate it up. Here it was just yours truly. Now I remember why I save Salade Nicoise for really special folks! Y'all have a wonderful and safe weekend. Here in OKC, we're looking at manning the boats. We've had almost 15" of rain this month and another 4" forecast this weekend. Please take a moment this Memorial Day weekend to remember those members of our Armed Forces who paid the ultimate price so that we could sleep well at night and live in the greatest country in the history of mankind!

I have a buddy in Stavanger, Norway, ask me about the KK line. He wanted to get an idea for the relative sizes of the two KKs I have. I took a few pics to given him an idea of what he cold expect. He's a single man and thinking that the KK BB 32" is what he wants when he throws a party every other month! I had to tell him that to spend that kind of money for a large cook every 6-8 weeks was nonsense. I've tried to steer him to the 23'Ultimate or the 19" Hi-Cap. I've also told him that he may just want to wait for the 21" that's supposed to be out in the next few months. I took a few pics and sent them too him. Many of those shots have been posted here and I don't want to repost them. There are, however, a few new ones that hopefully can give you an idea of the difference in size between the 19" Hi-Cap, Beauty! and the 32" BB, TheBeast. Here is my hand on the Top Hat vent of TheBeast and right nest to it the same shot on Beauty! I find the difference striking. MT hand easily can span the width of the Top hat on Beauty, my 19" Hi-Cap Many people have asked how I clean out the ash from the KKs. Here is a shot of the dust pan and brush I use on TheBeast leaning on the Top Hat vent of TheBeast. Not all that impressive, I know. But to give you some perspective, here is that same dust pan and brush in the belly of TheBeast and loaded in Beauty! There is no way I'm using that dustpan and brush to clean out the ash from Beauty! I use a much smaller dust pan and brush for that. Also notice how small the dust pan and brush look in the picture on the left? That's because it is so much further away from the bottom of the kamado. TheBeast is quite deep! Finally, here is a picture of the difference in size in baking stones between Beauty! and TheBeast. There is a good 6" on either side of the baking stone meant for Beauty! Every time I look at those two cookers, I'm struck by how small Beauty! looks in comparison to TheBeast. But then I have to remember that the KJ Classic, Large BGE, etc. the basic models of just about every line of kamados is 18". Beauty is 19" and she is small in the KK lineup! Heck, ckreef's 16.5" Table Top is only an inch and a half smaller than the basic entry kamado for most manufacturers. And that little Table Top ckreef has weighs just about as much as the larger 18" kamados, if not more!

Howdy KKers! Well, last Sunday was the 40th anniversary of my 21st birthday! I've beaten the odds again. I collected BIG bucks on the over/under at 40 and again when I hit 60. Given that I'm playing with House money at this point, I decided to treat myself for surviving my best efforts to plant myself. I went out and bought an iGrill 2 Bluetooth Connected Thermometer! So here is the unboxing and a mini review. Here is the box that showed up from Amazon: When you cut through the tape sealing the box and get the lid off, here is what greats your eye: And here is with the instructions removed: SURPRISE of all surprises! Batteries INCLUDED! You could have knocked my over with a feather. And here are the batteries installed in the unit: Here is a picture of the brains of the iGrill 2 next to its magnetic base: As you can see it is searching for a Bluetooth connection. As I mentioned above, the base of the iGrill 2 is magnetic. Here is a picture of it slapped on my refrigerator: I guess I'm out of luck with the magnetic feature here as KKs are all refractory and stainless steel, but the base is substantial and will sit just quite nicely on Beauty! and TheBeast's teak side tables. Two angled probes were included with the base unit. The probes are 4.5 foot long and coated with a braided wire covering. They seem to be of very good quality and when I tested then against the boiling point of water adjusted for altitude here in OKC (about -1F per 500 feet altitude), they were spot on (about 210F)! Here is a picture of the probes, their cases which are durably made, and act as a reel for when you stow the iGrill 2. And finally, here is a picture of the base unit with the two probes. Notice that the base unit has the capability of reading 4 temperatures simultaneously. There are 4 jacks for the temp probes. When I use this thermometer, I'll be using one probe for the main grate and 3 probes for tracking the temps in/on various cooks. This unit shipped with two probes and additional probes are available form the manufacturer at $25 each. I could not find them listed on Amazon. Here are the dick and jane simple instructions that came with the iGrill 2. Even I can read and follow these directions! KKers, some have downgraded their viewpoint of this thermometer because it is a Bluetooth technology based instrument. Bluetooth is, by its very nature, limited in its range. I didn't find this to be a problem in my test of it's operational parameters. My recliner is well within the limited range of Bluetooth (approximately 150 ft as quoted by the mfgr.). Bluetooth performance is substantially degraded by solid structures. I didn't have any problems over the distances I sampled (about 75 feet max.). So in way of synopsizing, I found this thermometer to be well package, solidly built, the probes are very accurate as proved by the boiling point of water, and the Bluetooth range was not a problem. The App that I downloaded from the App Store is well designed and offers more than just means of graphically capturing thermocouple data. Because of the Bluetooth technology, this device may not be for everyone. If you think it is for you, buy it through Amazon, test the Bluetooth effectiveness for yourself. It it proves out not to be what works best for you, return it immediately to Amazon. Make certain to review Amazon's Return Policies before hitting the purchase button. I'll post a more comprehensive review after my first cook with this thermometer.

Hi Again, KKers! [i hope this is appropriate for this section of the KK Forum!] So last Saturday, SWMBOI is watching TV and "napping" in the bedroom while I'm Watching baseball on the Big Screen. All of a sudden, at a critical juncture on the ball game (doesn't every interruption happen at some critical point?) SWMBOI comes and switches the TV to an infomercials about the NuWave Induction Cooktop. AAAARRRRGGGHHHH! This had better be dadgummed good! She tell me to watch! SWMBOI knows I've been looking at induction stoves here for the house, but as little as we use a stove, I'll be dipped if I'm spending that kind of money on a new stove. (These things are the newest, latest, and great, but they ARE expensive!) I don't have to be an early adopter. Now I just HATE infomercials with an undying passion. I truly do. I just hate the "But WAIT!, there's more!" Here is this induction cooktop that is only $99 bucks. I've been thinking about getting a propane burner like you see on many breakfast buffets and used to do omelettes. The more I look at this induction thingy the more I think it just might do the deal on the patio next to Beauty! and TheBeast. I copy down the web address and back to the ballgame. I missed the dinger that put my team ahead! AAAARRRRGGGGHHHH! So later that day, after another ball game I go and log on to the website (which I don't remember, but Google. NuWave Induction Cooktop) and I fall for the "But WAIT! there's more!" O order a couple of these induction cooktops and some pans that SWMBOI wants and they thrown in a veggie steamer/fondue pot. Okay, it's not much money. Something under $200. If SWMBOI is happy, my world is wonderful. So this box shows up on Monday afternoon and I unpack it. These NuWave cooktops are more substantial than I thought they would be and the cookware is of better quality than I had hoped for. It's not All-Clad quality, but not much is. The instructions that came packaged with the unit are very well written and easy to follow. The Quick Start guide is written for idiots like me. Here is picture of the NuWave Induction Cooktop. Temperatures are easily controlled and there are preset temps for Low, Med Low, Med, Med High, High and Sear. There are also preset cooking programs so you can automatically cook something at 350F for an hour and then decrease the temp to simmer for 3 hours. Everything is customizable. I was impressed. So who can screw up breakfast, right? ME! If anyone can screw up breakfast on this NuWave Induction Cooktop, it's Yours Truly. So I'm off to cook breakfast and see what happens. Breakfast wouldn't be breakfast without BACON! Here's bacon frying in the new nonstick pan (it's no supposed to off gas at higher temps like teflon). One shortcoming to this cooktop is that the induction surface measure only about 9" on a surface that is about 12". In a 12" pan, as pictured above, is that the last 1.5" on each side will not get cooked. But for the price, I guess I'm happy. One of the hard things to do is cook a really good sunny-side-up egg after frying bacon. That's because of the residual heat in a lot of stove top heating elements and the pan. Not with this system. There is precious little thermal energy stored in the cooktop itself. I'd say that within a minute, two at the most, temperatures came down so that I could get a nice sunny-side-up egg. Here is a pic of the eggs in the new 12" skillet. Again, because the induction surface doesn't extend to the far edge, no cooking occurs in the last 1.5" all around the cooktop and 12" pan. You can see that in the photo above. The albumin just runs. Lesson: Crack the eggs in the center of the skillet running at a higher temp, or, move the edge of the pan into the induction heating area. That's eventually what I did. As always, here is the plated shot. As you can see I'm using my finest paper china for this inaugural cook! All in all, I'd call this a successful inaugural cook on the NuWave induction Cooktop as witnessed by the next pic. What I would tell each of you is that I'm really impressed with this unit. It does everything it claimed and more. The cookware that I purchased with the unit is pretty good quality. The handles don't feel as good to the hand as does my All-Clad, but that's not that big a deal. The included nonstick pans are also not as heavy as their All-Clad counterparts, but as I think about it, that may be by design. These pans respond quickly to changes in the temperature settings because they don't have all the thermal mass of my All-Clad. There is not much hysteresis when using these pans when used in conjunction with the induction cooktop. Before you go running out to order a NuWave Induction Cooktop and think you're going to use the cookware you already have, take a second and make certain your cookware will work with an induction heater. Simply grab a magnet and try and stick it to the BOTTOM of your cookware. If the magnet sticks firmly and tightly, your cookware will more than likely work quite well with an induction cooktop. If the magnetic attraction is weak, rethink your purchase decision. Finally, a note of caution. Induction cooktops use strong electromagnetic fields. These are generally strongest within about 2-3 feet of the cooktop. Strong electromagnetic fields can impair or completely disrupt the function of a pacemaker. Also, be careful of the jewelry you wear around the inductions cooktops. If any of it is susceptible to electromagnetic radiation, TAKE IT OFF! No sense in getting burned while you cook. This means, rings, watches, bangles, etc. So there it is. I'd buy this NuWave Induction Cooktop again. It's the really deal. Is it perfect? No. but it doesn't cost $15,000 like the unit I was considering for the house. This thing is just very good.

Howdy KKers! Monday evening, I looked in the freezer to see what I had for dinner on Tuesday evening. There was a chuck roast, almost the last of a cow my brother and I had slaughtered and butchered. I pulled it and thawed it. Below are the results of yesterday's cook. Here is a picture of the guest of honor right out of the package. I decided to lay some smoke, peach smoke specifically, on the chuckie. I got this at Academy. I only used a couple of pieces directly in the heart of the lit lump. I was doing this indirect, hence the heat deflector. I"ll be laying on the smoke at 250ish. No big deal as the real key to this cook is the braising which comes later. I always like to keep my kamados as clean as possible, so I always set a drip pan on my heat deflector. A clean kamado is a safe kamado; no flashbacks for this Okie! And finally here is the chuckie on the grate. The temp probes are to the new iGrill thermometer that operates on BlueTooth. Red for the cook; yellow for the grate temp. I seasoned with my Embarrassed Zebra rub. Salt, pepper, granulated garlic, paprika, and cayenne. As many of you know Beauty! has thermometer probes built in the side through which you can run probes and their wires. Curved probes negate that capability, especially those that have a collar (red and yellow in this case. Hence the probe wires sitting on the lip of Beauty! I smoked this chuckie to about 160F internal according to the probe. Following is a pic of the chuckie at the end of this smoke. Here is picture of the chuckie in a pan with a liquid of beef broth and merlot wine. The veggies are red skin potatoes, turnips, carrots, and grossly chopped onions. Braising is classically combination cooking technique that consists of a sear on the meat and then a lower temp cook in a vessel, generally with some liquid in the bottom. Many of you may know this technique as pot roasting, hence the term pot roast! And here is the chuckie all buttoned up with its foil covering getting ready to be braised at a temp of 350F. It's back on Beauty! for the duration of the cook. Here is a picture of Beauty! holding rock solid smack dab in the middle of a rain storm. Here's the iGrill sitting on the KK teak side table. It's sitting under a glass bowl to protect it from the rain coming down and swirling around. Notice the water on the table. All in all Iwas quite pleased with the performance of the iGrill temperature unit. I had little if any problems with the BlueTooth. This was the first real test and it went well. I can recommend it. This next pic shows the finished product still in the pan after about 5 hours in the roasting portion of the cook. Here is a pic showing that the bone in the chuckie just easily wiggled loose. And finally here is a plated pic of the cook; braised chuckie, root veggies, and a green salad. SWMBOI and I used some of the broth over the meat and on the root veggies. Scrumptious! The chuckie, which can tend to the tough side, was really tender. Total time on smoke was about 2.5 hours and total time braising was about 6.5 hours. Because of the braise, the chuckie was incredibly moist. All in all, this was a very successful cook. I normally would reduce the liquid in the pan and make a gravy. But, SWMBOI's stomach thought her throat and been cut and she wanted to eat NOW! So, ever mindful of who butters my bread ...! Thanks for looking in!

Howdy KKers! Well, I was sitting around thinking about Wednesday evening's dinner and thought that I haven't used my Anova Sous Vide in q few weeks. Time to get the hot water to meet the NY Strips. The first thing I did was season the NY Strips with S&P, garlic, rosemary and thyme. Then it was time to seal them in a bag using the Food Saver vacuum packer. Here's a closer view hopefully showing the spices on the meat. Prior to seasoning the NY Strips, I got the Sous Vide controller set up and warming the water to 125F. My Sous Vide is set to keep the water at 125F for 4 hours. Here is a picture of the NY Strips cooking away in the water at 125F. Tonight's sides are brussels sprouts seasoned with a kiss of garlic with a lite cheese sauce and sweet potatoes, Here they are in the belly of TheBeast. It's worth noting at this point that sweet potatoes are really a dense food. They need MUCH more time to cook at temp than brussels sprouts. Make certain you take that into account whenever you cook sweet potatoes. Sweet potatoes do not bake at the same rate as regular white potatoes. Sweets are really more dense and take quite a bit longer. Our cooking temp this evening is 400F. As you can see my temp control skills are slipping. I just hate it when I do that! LOL!! Next comes the cheese sauce. it's nothing more than a blonde roux (just cook the raw dough taste out of the flour), spices, 1 cup of COLD milk, and a couple of cups of sharp cheddar. No big deal. A roux is a basic sauce and dead simple to make and then it serves as the basis for so many sauces. Dead simple ... that's what I like! Here is a plated shot of the final product when everything came together. I like my cheese sauce spicier than does SWMBOI, so I did the cayenne and black pepper workup on mine. We topped the Strips with a nice goat cheese with basil crumbles and the sweet potatoes just got kissed with butter, salt, and pepper. Couldn't be simpler and couldn't be tastier! In fact, it was so tasty, I almost forgot to show the inside of the steak was cooked to a perfect medium rare. Sorry I don't have a shot of the steaks searing in TheBeast. As the NY Strips were already at 125F, it was throw the steaks on TheBeast, wait a few seconds, turn, wait a few more, flip, and repeat. The Strips came out at a perfect 135F. Here's a picture of the steak cut open. I hope you can see the color of a perfectly done medium rare. Were it not for SWMBOI, this shot wouldn't have happened. This steak was so delicious, I literally forgot about taking pics! Sous Vide makes cooking steaks so easy. Just set the temp of the water bath just just below where you want to final temp to be (medium rare is 130-135F). The longer you cook at temp, the more tender the cut of meat will generally be. You also want to save the juices in the Sous Vide bag as they are simply wonderful poured over the steak. So this was a quick and simple cook. Steak were just to our liking and couldn't have been better! Thanks for looking in.

I finally got around ordering my rotisserie motor from One Grill a company that specializes in rotisserie equipment and it came in today! I've been looking forward to this day since Beauty! arrived with the rotisserie basket for TheBeast. Here are a few pics of the rotisserie motor and one of the basket. Front view: Notice that this specific motor indicated that it can spin 50 pounds of meet at once! This is no light-weight motor. Of course, nothing about TheBeast is light-weight! Here is a side panel that details a one-year warranty: I would have preferred a larger warranty, but the Customer Service rep assured me that if I take care of the motor, i.e. keep it out of the elements and remove it when not in use (no problem either way) that the motor was almost indestructible. He said you can't believe the number of people who leave their units attached to the cooker, rain, snow, sleet, hail or shine, and then wonder why the motor breaks. I'd believe it! Here is a picture of the other side panel. This company wants you to spin meat, even going do far as to suggest a first cook! Here is the back panel that details some features. Note that while the motor is indeed water resistant, it is not water proof! Here is a front view of the motor itself. Here is a view of the motor from the side that will face TheBeast. Note the slides on each side. And finally, here is a picture of the rotisserie itself! This thing is a beast itself. It's about 26" long and is 10" in diameter. At first glance, you go "WTF?" Then you begin thinking like a KK Owner and Dennis Linkletter. The whole basket and it's "Frankensteinian Claws" are actually designed from its inception to securely hold every cook, no matter how large (a big turkey is very doable) and no matter what shape (I'm thinking of spinning a butt and a brisket. You also notice that there is no central spit to hold the cook. That's because forcing a spit through a cook limits what you can cook and it more importantly lets precious juices find a way out of the cook. That means that the cook could conceivably be less juicy than it need be. Finally, everything is held in place by hex nuts. Nothing is going to fall out of this basket! Finally, here is a view looking at the basket end-on. Those 3 points allow you to adjust the center-point of your basket. At least that is what I's assuming. (Please CORRECT ME IF I'M WRONG all you spinning KKers!) That is important because if you have a large cook in the basket, it's center of mass may not coincide with a single spot that normally comes with a rotisserie or most certainly a spit. You can actually adjust the point that connects to the kamado and the motor drive unit to more properly center the cook. Properly centered cooks mean that there is less stress on the motor and thus the motor last longer! In essence, it takes less torque to spin the cook. Okay, that's it for now. I'm thinking of spinning a chicken tomorrow. I'll make sure I take plenty of pics and post it in the appropriate thread. Thanks for taking a look at the KK Rotisserie system. Oh, hey! Anyone know of a thread where it shows where all the springs and doodads are shown as assembled? Thanks in advance!

Howdy Again KKers! Last night SWMBOI and I were tired at the end of the day. I was looking for something quick, easy, and light. We have a favorite restaurant very near our home here in OKC, Charleston's, and they do a killer flat bread pizza. SWMBOI has been after me to duplicate it and I had the materials on hand, so, what the heck, why not? So here we go. Lit a fire in the belly of TheBeast and got him up to about 425. A little corn meal on the pizza peel ... The sweet Italian sausage hand made from the local grocery ... I bought some Momma Mary's thin and crispy pizza flats at the store. Here it is on the peel ... I whipped up some pesto in the food processor and spread it on the pizza flat ... Added some mozzarella cheese and Roma tomatoes sliced so thin they only had one side ... Then the sweet Italian sausage went on top to complete the flat bread pizza pie ... And into the belly of TheBeast who had heat soaked for about an hour ... Total time to cook was only about 9 minutes at 425F and here's the finished pesto flat bread pizza with sweet Italian sausage ... A view of the finished crust ... And a plated shot of a couple of slices sitting on my best china ... And finally the aftermath ... As you can see, this was a very formal dinner where I use my best china and stemware! When all was said and done, this was a wonderful cook. Next time, I think I would add a few sliced ripe olives. You can also use chicken, beef, etc. I'm also going to add a few jalapeños to the next pie. This was a simple, easy and delicious cook that took very little time and was wonderfully tasty without much work at all. Thanks for looking in.

Well, yesterday was supposed to be the day that I spun some meat. However, technical difficulties prevented spinning meat until further notice. Rather than sulk, I decided to make yesterday evening's consolation prize worth truly enjoying. My motto has always been when life gives you lemons, grab a bottle of vodka and make some LeninAde! Tonight's menu consists of NY Strips, Baby Dutch Golden Potatoes, and Fresh Asparagus! SWMBOI and I had bacon and scrambled eggs with sautéed peppers and onion done on the griddle yesterday morning in the belly of TheBeast. So we had bacon grease left over; yes, we collect bacon grease and use it for cooking! Pork fat rules! Thank you Emeril! So I grab the griddle and I use the bacon fat to coat the potatoes. I love rubbing up potatoes with bacon grease. It's one of the small things that takes me back to my youth learn how to cook in my Mother's kitchen. Here are the small baby golds rubbed up, salted, peppered, dusted with granulated garlic, rosemary and thyme, and sprinkled with some parmesan cheese. They are ready for the belly of TheBeast. Next comes the asparagus. It too gets rubbed with s slight coating of bacon grease, salt and pepper. It's in a tray and ready to sit next to the potatoes. TheBeast hit about 375F and it's time for the potatoes to hit the heat. I've got half the heat deflector in the belly of TheBeast; that's just right for roasting potatoes and cooking some asparagus. And dadgummit, I don't have a single pic of the potatoes roasting in TheBeast! The potatoes take about an hour at 375F packed as they are. Here are the NY Strips seasoned with S&P, granulated garlic, and some chipotle pepper. Here is the asparagus on the indirect side and the NY Strips on the direct side. Temp on the direct side for this quick sear was 550F. Here is the end result of the cook before we jumped in with knife and fork. My dear friend, Pete the Salt Pig looks on approvingly as not pigs were involved in dinner tonight! The steaks were seared to a wonderfully delicious medium rare. And here is the end result about 30 minutes later! While I'm disappointed I didn't get to spin some meat yesterday for that evening's dinner, but this was a really nice consolation prize that was quick, easy, and very tasty. I'll spin that meat soon, but as long as I can entertain SWMBOI with a meal this good, I'm doing okay! Thanks for looking in!

Howdy KKers! Well, the Ladies, soon to be granddaughters come over last night and wanted me to cook some Mac-N-Cheese to go with the feta and spinach stuffed chicken breasts I told them I was cooking. I said let's go the the store and get the fixin's for the MNC. So we dash to the store, I'm buying cheese like a madman, and we head to checkout. They ask me about the MNC. I don't get it. Then it dawns on me that they have never had scratch MNC and that the only thing they know if from a blue box! LOL!! So I say "Trust Me" and I get The Look! Evidently it runs in the family ... I get the same look from their grandmother, SWMBOI! Here is a pic of the ingredients right before the cook ... mies en plas. Again, The Look. What, Am I speaking a foreign language here? So I have to teach them how to make a roux, the basis for just about every sauce and all they can say is "This better be good!" They are skeptical especially when I added rosemary, thyme, cayenne, Dijon mustard, and nutmeg to the roux! Here is a pic of the MNC just on the grill. "ON THE GRILL?" they asked even more skeptically! Yes my dears, on the grill. And another. As I mentioned, we had chicken breast stuffed with sautéed spinach and garlic, and feta cheese. The Ladies have never heard of feta! I slit the breasts, put in the stuffing mixture, sealed with toothpicks, did a quick egg wash and then rolled in breadcrumbs seasoned with a package of spicy Hidden Valley Ranch dressing. Simple, easy, and delicious! Here's a pic of the breasts on the grill next to the MNC. Cooked at 375F until the breasts were at 155F internal. And here is the finished product. Sorry, no money shot, but every morsel of chicken was gone, plates licked, and the leftover MNC packed off to their home for lunch today! The girls loved the MNC, but to my mind next time I will use much more sharp cheddar and no mozzarella and no jack cheese. They are just too mild and added nothing to the flavor profile for me. The Ladies raved about the MNC, but I've done much better. Also, I had forgotten how much baby spinach reduces. I only used a 6 ounce bag and that was much too little an amount. Use a full pound of spinach. I used fresh baby spinach this time and frankly, it was a waste of money. Use a box of frozen spinach ... it works out just as well and costs much less! So all in all, an okay cook. The Ladies LOVE really MNC and discovered that feta cheese is really tasty! Tally one up in the Win Column for CC and Score one for The Team! Thanks for looking in. Y'all have a great weekend with the Family and your friends!

Howdy KKers! I love the whole concept of discussing what woods we use for smoking our cooks. To that end, below are a couple of links that detail various woods, their flavor profiles, appropriate use for various cooks, etc. Dee Jay's Smoke Pit Virtual Weber Bullet Amazing Ribs has a pretty good discussion of the Zen of Smoke. I hope this helps one and all!

The Soon_to-Be-Granddaughters were over the other evening for dinner. They had never had kabobs! They didn't even know what a kabob looked like! So we solved that situation in a hurry. I had four fresh chicken breasts, a bunch of bell peppers, some mushrooms, etc. and that is just perfect for a quick cook. We diced up the veggies and the chicken breasts. I'm having to teach this young ladies knife skills, how to light a fire, how to set temps, etc. Gurus, please start teaching your kids and grandkids these things at an early age. I'm staggered when I run across teens and young adults who can't boil water without a microwave! But, I digress ... So here are the veggies on a grate for cooking. I ALWAYS cook the veggies separately from the chicken, beef, etc. because they simply don't cook at the same rate. Here are the chicken kabobs as they went on the grate. These were strung together by the Ladies. Had to show the girls how to make certain you didn't skewer your fingers! This is a picture of the first turn of those kabobs. And these are the kabobs about to be pulled from the grate. The kabobs are about ready to march into the house and rest for 3-5 minutes. Cailey is holding the cook she supervised. And the money shot with my good buddy, Pete the Pink Salt Pig, supervising. The young ladies did a really good job on these. They ran the cook from lighting the fire to controlling temps to cook prep to the actual cook to plating the food. I think they did a heckuva job! Thanks for looking in! The Ladies and I appreciate it.

Last night it was dark and stormy. Severe Weather Warnings all over the great State of Oklahoma. And once again, the City of Moore, OK was hit by a tornado. I'm convinced there is a fundamental force in the universe unknown to physicists that exists in Moore and trailer parks that just attracts tornados. Moore has been hit by tornados more times in the past 10 years than I can count. In any event, my soon-to-be-Granddaughters were over last night and wanted me to cook for them. You know the outcome on that deal. They wanted hamburger steaks and roasted potatoes with a tossed salad. Nothing else would suffice. And the weather was no excuse. Just pull Beauty! under the covered part of the patio and get cooking! SWMBOI just looked and laughed. Here are the potatoes going on Beauty! I just toss the small golden potatoes in some olive oil, melted butter, S&P, crushed Rosemary and Thyme, and a dash of Cajun seasoning A buddy of mine makes. It only takes about 20-25 minutes in a 400F kamado. The spuds are placed in the back to get them away from the direct heat. I was too dadgummed lazy to use my heat deflector. I also wanted just a wee bit of color on the taters. Here is the end product of that tater roast. Just as I took the taters off, here come the screaming tornado sirens. I know that the danger is 15 miles south in Moore. We have the best severe weather meteorologists in the world here in OKC. It's Moore getting hit and where I live all we have are strong straight line winds and BUCKETS of rain. Thankfully no hail. So, I sally forth back outside to put the hamburger steaks on Beauty! I get drenched in the process because I don't want to walk through the garage and dodge the cars hiding from the hail that never showed. Here are the hamburger steaks sitting pretty on Beauty! And here they are as they look when they are pulled off the grate. Finally, here's the money shot. All in all a very simple but wonderful meal. SMWBOI was happy, Cailey and Gracie were happy, and I didn't catch my death of cold wearing wet and cold clothes. Thanks for looking. Please remember the good Citizens of Moore in your prayers as they rebuild, again.

KKers! Today, the saga ends, Beauty! was delivered yesterday at 2:30 p.m. weighing in at a svelte 548 pounds including all the extras! I about froze outside while Tom got her off the truck and safely into my garage. Here are a couple pics to whet your whistle for what's to come. This first picture of Beauty and her delivery driver, Tom. Tom delivered TheBeast to my home last August and remember him quite well. He said that Beauty! is a small little thing compared to her bigger brother! Beauty! herself weighs in at 338 lbs compared to TheBeast at 954 lbs! Quite a difference. Tom is a really great guy and told me he'd put Beauty anyplace I wanted. Here is Beauty! riding the lift gate down to the street. Here is another pic of Beauty! giving you an idea of all the accessories that came with her. As is the case with everything KK, it is so well wrapped as to preclude any damage in transit! That's all I have for right now. As I post this it is now 24F and with the wind chill it feels like 14F. I'm going to have to bring all the boxes into the house and open them in here. IT's just too dadgummed cold to do anything in the garage and NO! I don't have a garage heater. My hands are frozen and my fingers just now beginning to thaw out! More to come!

Shoot me a PM if you would like to see a 19" Hi-Cap Komodo Kamado in Northwest Oklahoma City, OK! We can always make it happen. I look forward to chatting with you. Ken

Howdy KKers! in a recent conversation with Dennis Linkletter he was extolling the virtues of sous vide cooking. He told me that the ANOVA Sous Vide controller was now under $200 on Amazon. I've never really been interested in sous vide cooking, but for that price, I'll try just about anything. I mean when you're shelling out the money for a KK, what's a couple of Franklins here or there, right?! LOL!! So I get an ANOVA and today I decided to do a Tri Tip I've had in the refrigerator for almost too long. SWMBOI really loves Tri Tip and so I'm bound and determined to baptize this Tri Tip and the ANOVA at the same time. Let's unpack the ANOVA and see what we have. Here it is as it was delivered. The ANOVA unit itself came very well packed. Here is the ANOVA unit out of the box and on the table. This unit is quite substantial and is very solidly built. Good quality. Now on to the Guest of Honor and the means whereby we will stay hydrated for the duration of this cook! Here is the Guest of Honor oiled up with good olive oil and wearing a nice coating of my Embarrassed Zebra all purpose rub. And now it's into the Belly of TheBeast at 500F for about 3 minutes per side. Now we have to pull the Guest of Honor and seal it using the Food Saver. I added a few springs of rosemary. No big deal. The results of that look like this ... Now it's into the Anova Sous Vide Bath. And here is what the ANOVA Sous Vide until looks like as it operates. The temperature of the bath is 111F on its way to 131F (perfect medium rare) and it'll cook for 44 hours. More to come in a couple of days! I think this is going to be the ULTIMATE tease cook!

Howdy KKers! As many of you know, last Tuesday was a bit of a downer. Beauty!, my new KK 19" Hi-Cap wasn't delivered. What a saga! BUT (there is always a but, right?) I did get an unexpected expected delivery! A couple of months back I asked if anyone had any recommendations for a chiminea and I got a few good leads. Out of that "conversation" SWMBOI and I went and ordered a Rose model chiminea from The Blue Rooster Company. This was after looking at many different types of chimineas, ceramic, cast iron, cast aluminum, brick, etc. SWMBOI christened this Chiminea "Rose" and she thinks it'll make a nice playmate for Beauty! on the patio. This is a pretty hefty unit (approx. 80 lbs.) and it took some considerable tugging to get it out of the box. This is a cast aluminum unit. It was packed quite well and there was absolutely no damage in transit. So, without further adieu, here are the pictures of Rose, the new chiminea that arrived Tuesday afternoon and that was assembled yesterday and it took its proper place on the patio. So here is a picture of just the firebox sitting on 3 cast aluminum legs that I had to screw into the body. No big deal. You can also see the screen that again, required just a bit of assembly. Now the next picture you KKers are going to find more than a little humorous. This picture is looking down the top of the chiminea. See that grate? Well, that is what Blue Rooster calls a "cooking grate"! The girl I spoke with when I ordered Rose told me it was included. That grate is 8" in diameter! What are you gonna cook on an 8" grate? A burger or no more than 4 hot dogs! I"ve got 32" of Hall of Fame cooking greatness, TheBeast, always ready to get fired up and I've got Beauty!, my new 19" Hi-Cap on the way, so what am I going to do with an 8" grill? I don't think I'll be using that specific attachment. But in any event, here it is for your amusement! The next picture is with the chimney portion attached. It is held in place by 3 set screws. It has the signature Rose rising up the length of the chimney. Looking down the chimney of the chiminea you can see what Blue Rooster calls the spark arrestor. I don't see how this is going to keep sparks from flying out the chimney, but nonetheless, ... There is a cap that comes with most chimineas by Blue Rooster to keep stuff from falling into the chiminea when it's not in use. Here is a picture with that cap in place. Kind of Like BGE! And finally, I purchased a cover for Rose. As is the case around here, this is formal wear. This black cover is really quite well made of a heavy fabric that is both UV resistance and waterproof. In the bottom left hand corner, you can see what looks like a pigtail. That is a draw string that will keep Rose's dignity intact during the stiff OKC spring breezes. Her dress won't be flipped over her head like some kamado covers! I'd rather have had a Sunbrella cover, but this will have to serve instead. So, Tuesday wasn't a total bust! Rose showed up and she's already started talking smack to TheBeast. He's kind shell shocked. He's run this place for quite some time and he really doesn't know what he's in for at this point! But then, none of us guys ever really get over a new female in the digs, right? Hey Dennis - have you ever thought of making a line of chimineas? I can see it now ... a 350 pound chiminea! Seriously, I know you could build a KILLER chiminea. I'll buy one now!

HOWDY KK GURUS!!! I've seen a lot of meatball cooks lately, so I decided to give mine a little twist that may prove interesting. As many of you know, I LOVE hamburgers, especially the Juicy Lucy. For those of you how may not know, a Juicy Lucy is a hamburger with cheese cooked into the middle. They originated in Minneapolis years ago at one of two places. I find them to be a real treat. I don't have a recipe to give you. At this point in life after cooking for 40+ years, I just put in a touch of this, a dab of that, and a bit of the rest. I apologize in advance for being so lax. So I started with about 2.5 lbs. 90/10 hamburger and about 1 lb. of breakfast sausage with a couple of beaten eggs, some garlic powder, plain Panko, S&P, some creme fraiche, and Italian spice mix that I mix up on occasion. The cheese I'll be using is cubed mild cheddar which SWMBOI likes. Here is a look at the ingredients well mixed : In the upper right hand corner of the picture you can see my little trick for making uniform meatballs ... a nice sized ice cream scoop! Here it is in action: Now we add the cheese. Just press it right in the middle of the raw meatball mixture while it is in the scoop. Meatball mixture will raise up around the edges. That's okay as you'll just close that around the cheese: Squeeze the edges up around the cheese and eject the meatball indoor your other hand and roll it gently to make certain everything is nice and closed up and you have a nice round meatball. It should look something like this: Here is a nice picture of a dozen meatball in a special utensil with holes drilled in the bottom of each cup that allows the grease to drain while cooking. I got this idea from a friend out in Arizona and this pan is available on Amazon. Stupid me I only ordered 1 and I should have gotten two! We're trying to eat healthier you know! Here's a shot of the meatballs going into the Belly of TheBeast! I put a drip pan under the special meatball pan that allows grease to drain. A clean Beast is a happy Beast! Dennis, here is your marketing shot if you like. And here is a shot of the finished product being inspected by Pete The Salt Pig and his minions. Here is a shot of the Juicy Lucy Meatballs on the plate prior to being topped with a simply homemade Sugo. Here is the finished plate. A coleslaw and Cherub Tomato salad, LeSuer Peas, and a couple of Juicy lucy Meatballs topped with Sugo. Pete looks on approvingly. To be continued ...

Howdy KKers! It's finally time to say goodbye to the holidays. The 12 Days of Christmas are about gone and the Holiday Season is over. I figured it was time to move on and I pulled a turkey roast that I cooked for Thanksgiving out of the freezer. Some of you may remember this cook .... here is a picture of a turkey and the turkey roast from that cook. The roast is on the far right of the picture. So I asked SWMBO, my brother the BBQ Mooch, and my neighbors if they would like some smoked turkey enchiladas. The resounding answer: YES! So I'm presenting a dish of the smoked turkey enchies I made this past weekend. Here is a look at the turkey roast in a solo shot. The paring knife is for a size reference. These roasts have elastic netting to keep the preformed turkey roast in its formed shape. Here is a shot of that netting cut off the turkey roast. Here is a shot of the turkey roast right after shredding it. It's really a lot of turkey! For an idea of how much turkey this is, here is a shot with a blue latex glove for a size comparison. The pile of turkey is about 1.5" high.

Well KKers, yesterday I was bored. Stark. Staring. Bored! I had a couple of slabs of St. Louis Style Ribs I picked up at Sams Neighborhood market on deal that I had prepped and rubbed and were in the fridge. I also had 2 pork tenderloins that I dropped in marinade at the same time. Had to get 'em cooked but I was bored. I went out and had a chat with TheBeast. Always cheers me up and it happened again as soon as I lit the lump with the MAPP torch. I'm not so thrilled that I'm doing the Spunky Monkey, AllyCat, but there was a spring in my step. Marinated Pork Loins As you can see, Pete the Pink Salt Pig is nonplussed to see some brethren on the business end of a cook! Here are the rubbed ribs. Notice the "Chef's Portion" separated from the ribs. That's MINE! So let's go get TheBeast ready to do his duty and earn his keep. [Many people have asked how I arrange TheBeast for a cook similar to this, so please bear with me here.] First thing I do is completely fill the basket with lump and light him up. I only lit one spot and you can see it to the right of the picture. I then bring TheBeast up to temp; in this case about 250 since I'm getting a late start. Then its on with the smoke component; in this case hickory. Now let's add the deflector plates ... ... the drip pan is next ... And then the main grate and the ribs. So we button up TheBeast and in 10 minutes, I check the temp. Rock Solid. With about 45 minutes left in the rib cook, it's time for the pork loins to hit the grate for a reverse sear. On they went and I forgot the pic! BUT WAIT! The Chef's Portion is done and Bubba, my BBQ Moochin' Brother, is here and wanting to know "What're we eating!" Bubba declared the ribs Delicious Edible! To be continued ...

So I have new neighbors that moved into the house just east of me. Unpacking is such a pain in the gluteus maximus, Been there and done that. So Pat and her husband Kerwin are directing the unpacking of the moving van and we get to know each other. Lovely couple who are 75 and 79 respectively. I ask if they like BBQ and Kerwin looks at me as if I've lost my mind! He says "Young man, what part of YES, HE!! YES don't you understand!" I know immediately I'm gonna like these folks! So I tell Pat and Kerwin I'm fixing them a pulled pork dinner with all the fixin's. After protesting I tell them I'm bigger than both of them and I don't want to hear any more about it. So I buy a couple of butts and and rub 'em up with olive oil and my Embarrassed Zebra rub and stow 'em in the refrigerator over night for 24 hours. I pull the butts about 6 pm and rub 'em up again and back into the cooler. I fire up TheBeast about 8:00 pm and heat soak him at 225F until 10 pm when the butts go on the grill. We're using apple chunks for our smoke component. Here are the butts just on the main grate. So I shut the lid and it's off to bed. I told TheBeast this was for our new neighbors and to behave himself over night. No shenanigans whatsoever! So I wake up the next morning and this is what greets my eyes ... Here's how my neighbor's butts look about half way through the cook ... So it seems that TheBeast and his guests of honor are playing nice together! Flash forward to about 5:00 pm and I check my neighbor's butts again. Probed like soft butt and the ThermaPen showed and IT of 200F for off the butts came! Here's a pic of one of the butts right before wrapping and being stuck in the cooler for about an hour. At 6:00 pm I started pulling the pork and here is a pic of what went next door. I don't have any pics of the plated sammies, cole slaw, and homemade chips, but let's just say Pat came over about 7:30 pm and told me Kerwin was on his 3rd helping of everything! BINGO! As an aside, Kerwin came over the next day to get a proper introduction to TheBeast. I showed him TheBeast and he started asking questions. Kerwin WAS thinking of buying a BGE but has changed his mind. His family is eaten up with BGEs. Pat told me he's spent the last 2 days reading the Komodo Kamado website and has decided he's going to can his BGE purchase and go with a KK 23" Ultimate! Y'all have the very Merriest and most Blessed of Christmases!

KKers and Potential Customers of all stripe - Well I just got off the phone with Dennis Linkletter, the gentleman who owns KK. I sent Dennis an email this morning about a problems I thought I might have with TheBeast, my KK BB 32". I attached pictures. Dennis knew I was doing some cooks over the next couple of days. No more than 5 minutes later I get a call from Dennis. Dennis could have easily replied by email. Would have been absolutely fine by me. Remember, he's half a world away in Indonesia. That's 13 hours ahead of my time here in OKC! It was late at night in Indonesia, WAY beyond anything normal business hours, and I get a call in response to my email. Kamado Kookers, I know that there are a lot of good kamados on the market and Kamado Joe, among its devotees, is hailed for its customer service. But when the owner of the company personally calls you in the middle of his night to make certain you know there is no problem with TheBeast, that's the single most impressive customer service experience I've ever had. I had heard the tales of very good customer service from KJ. And it is well deserved. I like the KJ product line. But nothing in my experience has prepared me for the level of service I've gotten from Dennis Linkletter and his company, Komodo Kamado. It is so far beyond anything posted here I just had to post this. I built 4 companies based on excellent customer service and that made me quite comfortable. But as good as my companies were at taking care of customers, I NEVER went the lengths Dennis does to make certain we Komodo Kamado owners know we count above all else. KK owners know how valued they are by KK and Dennis specifically. I can recommend KK without any reservation. What's amazing, each and every KK owners has a story just like mine. To any potential KK customer, your KK will come with a level of customer you won't believe! Buy the KK you're looking at and you'll never regret it one iota.

Well, TheBeast finally got his own formal wear and he couldn't be happier! Made by Sunbrella, the workmanship of this cover beats anything I've ever seen on any kind of patio get. Heavy duty treated canvas, all seams are incredibly well sewn. The cover is designed to fit like a glove and it does. And like everything KK, this manufacturer has passed muster with Dennis Linkletter. It's also passed muster with all kinds of KK Owners. All I did was hop on the train as it passed by. Of course, the color is black! After all, this is formal wear for TheBeast!