Andrew

Re: Thanksgiving Turkey on KK

Any general advice? In my oven cooks I started the oven at 500 degrees for the first 30 minutes. This will not work in the KK as the temp goes down too slowly. Should I just target 300-325 and give it 13-15 minutes a pound (stuffed, 20lb). Any advice gratefully accepted. Thank you, Andrew

Making a prototype will still be helpful. For example, it takes some shaking to effect the sort. One might make a fixed structure by accident, and lose this ability. My idea is to have the top portion fold down on a hinge above the dust drawer. That should allow a lot of shaking, and will jar out the lumps stuck in the mesh. It will also be the way to grab the lump to put in the KK.

My idea is to sort and store at the same time. Sorting out the dust is more important to me than the different lump sizes. The dust gets all over everything, and also tends to choke the fire. The different lump size came from a couple of threads here talking about even fires and how long the charcoal will last.

I had an idea for a tiered bin, separated by mesh to sort out lump into large, medium and dust. Perhaps a 3" mesh between the top bin and the middle one, and a 1" between the middle bin and a small lower drawer for the dust. The two upper bins would fold out, so one could load the cooker with desired sizes. The drawer could pull out to discard the dust. All with weather gaskets to keep out humidity. Has anyone built anything like this? Would it work? I am thinking of building a small KK house (basically a gazebo with a stone floor and some cabinetry to hold parts, tools, garbage and lump). It would keep the creek the runs across my patio at bay, and let me use the rotisserie and perhaps a temp control unit in the rain. Thinking about it gave me the idea for the lump sorter/storer.

Re: can't accurately plan it Suggest you might want to remove the grill, close Kooker, clean grill and return grill to Kooker. That sounds like a really great idea. Thanks.

Re: can't accurately plan it The pork was great. I had run the temp up to 300 to get in finished, and after taking it out, and getting the grill flossed up for the chicken the fire got too big, and the chicken cooked too fast. I think I will add extra time to be sure I can calm down the fire before adding the chicken. The pork, after 2.5 hours in the cooler, was still 175 degrees, so I could have waited another two to three hours and still served it hot. Not bad for the first big cook on the KK. Next up: Pulled Pork Pizza (well, maybe) Thanks all.

Re: can't accurately plan it

About how much time should I allow for the above piece of meat? I will target 225 degrees. Thanks, ah

Re: calibrate

I served it on the side. Personally I drenched my chicken, my wife and daughter were more modest in their use.

I often take recipes and gradually modify them to suit my taste. I write down what I did in a notebook, and take notes on the results to modify the next attempt. Here is my 4th, and I think last, iteration on the Bob Gibson White Barbecue sauce printed in Chris Lilly's book: 1 cup Mayonnaise (~200 grams) 1 cup Cottage Cheese (preferably a dryish type) 1 cup Apple Vinegar 4t Horseradish (press out as much liquid as possible) 2t fresh ground black pepper 2t Lemon juice (~1/2 lemon) 1t salt 4t Cayenne Put all in a blender or food processor and process until all the cottage cheese curds are pureed. This is thicker, much lower calorie, less sweet and much spicier than the original. I may try it with 1/2 mayo and 1.5 cups of cottage cheese. In the 3rd iteration I used all mayo, and I could not taste a difference between #3 and #4, despite the huge caloric difference. It tasted really good with my first KK cook today, a whole butterflied chicken.

I bought one of these, but when my KK came today I found that the sensors would not fit through the small sensor port. My sensors have a bend in them, and the bend would not go through. I thought some people here had used them. Was I mistaken, or are the ports smaller on new KKs? (Or should I just force it through, not something I generally like to do). Thanks, ah

Thanks. Sounds simple enough,I do not need to adjust for altitude. I do not need to, as my kitchen elevation is about 100'. I hope no asteroids plunk down in the Atlantic, or the KK and we will be fish food! Do people find they need to calibrate the Tel-Tru?