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tdixon

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About tdixon

  • Rank
    Junior Member
    Newbie
  • Birthday 01/01/1966

core_pfieldgroups_99

  • Location
    Pasadena, CA
  • Interests
    Cooking, woodworking, music
  • Occupation
    Law Enforcement

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  1. Re: Help Needed - New KK YouTube Channel Done. And I agree with talisker63-a good promotional video would really increase awareness of how well-made the KK is and why it matters. I think the instructional cooking videos (Larry R, Rick Ault, etc) are great, but a video that goes through the KK, top to bottom and shows close-ups, moving parts, etc. in maybe 5-10 minutes would really help those who are on the fence.
  2. Re: She's in the truck! Congrats talisker63! I recently took delivery with no problems uncrating, unpalleting, and setting up with no one else home but me. Cordless screwdriver was handy removing the crate. A second pair of hands would've been nice lifting the crate off, but not necessary. The excellent built-in ramp worked beautifully. From drop off at curb to setup and ready to burn--about 2.5 hours. But I like to take my time. I'm no help on the lamb shoulder, but don't get in such a rush that you put it on before heat soak and all the acrid smoke burns off. I always count on at least an hour from time of lighting the lump to putting the meat on for a low/slow. My advice: take it easy, relax, enjoy the moment. You'll have thousands of cooks from here on out, but only one delivery day....unless you buy more down the road Cheers and good luck
  3. Re: Would you buy a used BGE XL for $700 ?
  4. Re: Meats. Info Worth Considering? Wow! Thank you for such an informative post. I've cut/pasted it into my own "scrapbook" of nuggets from this forum.
  5. I haven't ordered my KK yet. I've always cooked over charcoal or gas. It occurred to me that even if my KK arrived tomorrow, I wouldn't have the first idea how to use it! I need to learn the fundamentals of cooking on a kamado cooker using lump coal, smoke wood, air inlets and outlets, BBQ Guru, direct and indirect heating, etc. I certainly intend to continue reading these boards as often as I have time, but it would be nice if there was a Kamado How-To Cookbook. Anyone have suggestions?
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