King Ding Dong

Men aren't always the best with anniversaries.

I have seen coasters fail as well. Just sayin.

2032...because I will be to old to ride it.

I read somewhere a comment that you need to be in List view to see the wait times on iPhone. Get there by selecting the "hamburger" icon in upper right corner. Location services enabled as well.

Sorry. Yes, pork butt. Not peanut butter. On a smoker forum I occasionally frequent they use PB or just "butts".

Agreed covered would be much better. One reason I personally don't "pull" PB as finely as most do. I do it just enough to mix the fat and bark up some but leaving more chunky helps retain the moisture. Not a fan when people essentially turn it to mush and use an ice cream scoop to service it like a sloppy joe. Anone know how they sauce it at Carowinds? NC and SC traditionally prefer very different sauces with one being more mustard than tomato based, just can't remember which. My wife an I have moved to "Vaunted Vinager" sauce which is apple cider vinager and red pepper flakes simmered with some brown sugar or sweetener in our case. We dunk the meat chunks and never make a sandwich with PB. Of course the boys won't touch the stuff and prefer Sweet Baby Rays Honey BBQ sauce.

I saw a post on Reddit that LR has been down for a solid 2 weeks.

Read your review of the pulled pork. I have been smoking pork butts at home for about 10 years now and there are a couple of reasons these may not meet your expectations on smoke flavor. First, I saw on Chef Nathan's twitter he posted a big pile of hickory logs. Hickory is a great flavor but I would put it more in the medium category of woods. Mesquite or a mesquite/apple mix is my personal preference but mesquite is produces a much stronger flavor and many people don't like it and some claim it produces a bitter flavor. Second, although they claim 12 hour smoke what they mean is cooked for 12 hours not applying smoke for that long. As the temperature of the meat rises the amount of smoke flavor it is able to absorb decreases. Most Smokers stop applying smoke at around the 4 hour mark with pork butts as it is generally considered a waste after that. Those Sothern Pride smokers they have use natural or LP gas as the heat source for the oven and secondarily slowly burning the logs to produce the smoke. They likely load it up in the evening and don't have someone babysitting the thing all night adding logs every couple of hours. Many that use all wood fired smokers will wrap the meat in foil after 4 or so hours as the continued smoking process tends to add a "ashy" taste especially if the wood is allowed to burn past the charcoal phase. Some other factors include the type and quantity of spice rub used and if butts are injected at all. I personally like a heavy rub to produce a thick flavorful bark but my boys object so I have generally don't do that anymore. I suspect they are going for that middle ground as well. I generally smoke at 220-225 and it takes 18-24 hours for my butts to hit about 193F. The convection fan those smokers have will cut the cooking time down and they also probably cook them at a higher temperature. My guess is 275 or so. Nothing wrong with that though as Myron Mixon cooks his at a higher temperature and has the moniker "winningest man in BBQ" I also noticed a table full of Sweet Baby Rays gallon jugs on the table next to the smoker in the video they posted. Another thing I thought of is I wouldn't be surprised if on busier days they don't run out at some point in the afternoon as they can't just whip some as quickly as the chicken strips or wings.

^ Thats not how the host are supposed to handle it. In cases like that take names and politely provide it to Guest Services in person or email so he can be sent to a reeducation center for reprogramming.

Unfortunately Disney already has these guys under contract.

It is always so disheartening hearing how lax CF seems to be with line jumpers. It is hardly a deterrent if the only consequence is they are sent to the next ride to try again.

Heads up homestar92, you are likely to get berated for "abusing" the dining plan by using KI meal plan you paid for and following all the stated rules. ¯\_(ツ)_/¯

Probably not a small percentage of the GP will not really grasp that it is an occasional "Special" and get irate when they are denied the PB or Wings next time. "Dynamic Pricing" may work with parking and certain upcharge rides but I foresee guest dissatisfaction if they start doing that with the meal plan.

^ I have not been this year but read a report on another forum that the hot tub was removed from the pool/bar formerly known as Bubbles. Edit: sorry, not been there.

^ Absolutely. Croakies, I couldn't remember the name but used them years ago when I bought an expensive pair of Oakley sunglasses and they were great. Very secure and comfortable.

^ Agreed. Get a good strap and use it on all rides, you just never know. They sell them at the park for $4-$5 but I found the quality is not all that great. Ryan can't see well without glasses and a few years ago we bought a pair for sports glasses with a built in strap at Walmart Optical. Even with Transitions lenses they were only $70 or so. I call it the "Bono Look".

I saw a quote from one park spokesperson saying they might need to Increase the water pressure to slow the riders down. Scratching my head on that one as my first thought is that would increase the speed but physics works in funny ways sometimes.

The examples here don't bother me at all as they are still a good representation of the attractions at the park. However SIX routinely uses stock photos of coasters in park specific emails and other advertisements and the type of coaster shown does not exist at that park. That bugs me.

^ Interesting. The fact that KI has a preprinted sign stating it won't open until 5 indicates to me they don't expect it to be a one off problem.

Wow. 4 grand for a dinning plan. Still totally worth it.

I am interested in how they prepare the smoked wings. Low and slow (200-225) is great for brisket or pork butt but produces rubbery chicken skin. I cold smoke most chicken for about 1 1/2 hours before grilling or frying. However I quit smoking wings because buffalo sauce overpowers any smoke flavor in the meat. KI is just trying to help you maintain your "beach body".

"Don't go in the tunnel!" "Don't go in the Next tunnel!" "Really! Do.Not.Go.In.The.Tunnel!" "Fine! Do whatever you want! You were warned!"

80 degree "speed slide" type and was only open to public for 90 minutes The story reports he just scratched up his shoulder but the video is rather dramatic and could have been much worse. It looks to me like his legs were close together if not actually crossed when he hits the splashdown but not sure. I know sometimes I have difficulty keeping my legs crossed especially on the trap door slides where instinctively I uncross them. This kid will always have a good story to tell in line. http://www.eastbaytimes.com/2017/05/27/video-child-thrown-from-the-wave-water-park-slide-in-dublin-on-opening-day/

Your all season cup is good at all Cedar Fair parks on normal operating days. Enjoy!

80F and full sun is my normal cutoff for aquatics but it is so dang humid right now I imagine it makes a big difference. It's 65 right now and I am warm. Ryan however is cold until it gets near 90, he has no body fat. Seriously.