blumbergk

Hi Guys, I am interested in smoking fish. I have regular access to Tuna (usually blackfin), mackerel, kingfish, and the occasional billfish that can't be released. I would like to smoke fish on my KK, I think it would be "warm smoked" at around 180 degrees. Can anyone give me a link or possibly post a thorough description of this technique please? I am interested in smoking my own on the KK rather than buying a separate fish smoker or getting smoked fish at the market. Tx

So this friend of mine brought over this roll of pork from Iron Mountain, Michigan called a porketta (pics to follow). This is basically a rolled up piece of 1" thick pork loin tied up with cooking twine after seasoning and rolling. The instructions say 350 degrees in the oven for 1.5 hours so I figured anything cooked in the oven is better on the grill. I put it on the grill direct with a hood temp of 350 and plan to cook for about 1.5 hrs. I was wondering if I should cook to an internal temp of about 145 degrees or what. Any suggestions, it's been on the grill for 15 minutes. Does it matter if the meat is rolled up or a solid piece of meat to begin with regards to internal temp?? Any advice or experience is appreciated. We also have cheese curds and Italian sausage from central supermarket in Kingsford Michagan. Anybody ever had that??? It is awesome. Oh yea, you betcha..

Just netted some large mullet(2-3lbs each) from the canal out back. Gutted them and got tons of mullet roe. Fish and roe are in the frig until I figure out how to smoke them on the KK. Does anybody know how to smoke fish on the KK? Temps, time, setup etc...?

Dad Well I figure that Dear ole Dad(DoD) will be here soon enough cuz he's from FLA and this is his first full winter in a long time anywhere near the MD line. He should be nearing hypothermia by now. I can remember growing up and grilling just about every night on a Weber with pressed briquettes lit by an electric starter, often used to chase my brother around the yard, scary to him even when it wasn't hot! So it shouldn't be too hard to convert DoD to ceramic, lump and low and slow. He might be visiting even before I do, Thank you greatly for the invite. Kal

About a week before getting married (4/29/06) I get this email from a local BBQ store (Ft. Lauderdale) letting me know that my friend Chris has bought us a grill called a Primo Oval for a wedding present and that I should call about having it delivered. I'm thinking what am I gonna do with another grill, I have this top of the line SS gas grill at the house and it's big and makes great burgers and steaks etc...Then we Google the Primo and I think "CHARCOAL!! what a PITA, he must be kidding, gas is so much better/easier!!" I actually thought about not taking the thing but Chris is one of my best friends, I feel bad and then I figure well maybe we can use it in the Keys, at a place where a bunch of us fish all the time and the grill there is getting old in fact it is a rusted heap that occasionally hisses gas during use and sombody's gonna get blown up so I call the BBQ store guys and say, "Can you deliver to Big Pine Key?" Of course there is no way because this thing is heavy, long distance from the store etc... So a few weeks after the honeymoon when things settle down I get a call from Chris who got a call from the BBQ store guy who didn't know what to do. A fishing trip was the only solution so Chris loads this thing into his pickup and says "man, you're not gonna believe how awesome it is to cook with charcoal and you can 'low and slow' cook meats such as pork shoulder, BBribs, direct/indirect etc... and the coolest thing is that you control the temp by adjusting the airflow at the top and bottom of this thing thru airvents..." And I'm thinking what a total waste of time. OK, so I throw out the hissing gas bomb and we carry this 300lb thing up the stairs (most of the homes remaining in the lower keys are up on stilts, Wilma took the rest) and put it together and stoke it with some lump that Chris brought down with the grill and direct some porterhouse steaks that he rubbed with who knows what and I realize this could be the best steak I've ever had and WOW, you actually do control the temp in the grill by adjusting the airvents and man this is really cool. So, I'm hooked and over the next few months my new bride(Anita) and the kids (Eric 15 and Emily 13) and I cook some awesome pizzas, ribs of all kinds and pork for pulling and chopping, steaks, burgers, chicken, veggies etc...Then, I'm looking at the SS gas grill in Ft. Lauderdale thinking how am I gonna get rid of this thing, it's valuble and actually a nice grill for what it is but no way I can cook on or eat from anything but ceramic from now on. So, Happy Birthday Dad, and it gets boxed and shipped to Solomons, MD and he thinks he hit the lottery or maybe I have and neither of us can believe our luck. And I still had no idea.... Chris calls and invites me to a July 4th BBQ and he cooks a great meal for a bunch of friends on his Primo and I tell him I gotta get another one for Ft. Lauderdale and he says "don't do it, check out komodokamado.com." He says he has never seen one but just look at it and he wants one so bad he can't stand it. What????You must be kidding. Are you sure?? He says "check it out, it's real nice, but don't let me influence you." Uh huh. So I start emailing Dennis and the obsession grows and my wife is wondering how she lost me so quick to a grill. I order a black tile supreme OTB, paypal without any risk or trouble, wait a while and it hits California, gets fondled by customs for a week and then trucked xcountry to Ft.L. The delivery guys can't get it around the side of the house with their forklift on wheels and leave this beheamouth boxed at the front door. And my son and I dive in and open up one slat on the top and all I want to know is how in the world Dennis knew I didn't own a crowbar and there is one mounted inside the crate in order to take the rest of the crate apart. The casters on the OTB allow us to EASILY roll it around the house to the backyard and I send Eric to the boat for a set of sockets to adjust the hood spring that was left loose during transport. We get it perfectly adjusted, opens like a DVD door and start to unwrap the rest of the packaging to find a homemade 19mm socket with wrench handle welded on just in case we didn't have one already. I'm thinking this is unbelievable. I have never purchased a product so well thoughtout with such amazing customer service. So...time to accessorize. But charcoal, a grill scraper and a meat thermometer is all I got because we already have a fork and everything else comes standard with the KK. So we have been having a great time cooking all kinds of stuff on this new grill, still working thru some requested breakin requirements and planning a Xmas party for Anita's coworkers this weekend. Got a call from Chris' wife yesterday, she says Chris is going nuts over my KK and she wants to get him one for Xmas and I say well let me contact Dennis and lets see what we can do... Uh Huh...no influence at all. PS, Last night I got a phone call from Dennis, that's right, from freakin Indonesia, he said he was worried about me and wanted to make sure my grill got here OK and was I happy. Man o man, I told him I need another one for a friend. Pics to follow. Kal.

Does anybody know what has happened to dennis' email? I have been trying to get him for a week without any luck. The emails come back stating that the recipient's email is over quota. Any help appreciated. KB