All Activity

Orivelle Anti Fungal Pen infections are more common than people think. They can affect both fingernails and toenails, often starting subtly and progressing into an unsightly, sometimes painful condition. From discoloration to thickened or brittle nails, fungal infections can significantly impact one’s confidence and hygiene. Fortunately, solutions like the Orivelle Anti Fungal Pen have been developed to combat these infections effectively and restore healthy nails. https://orivellepen.org.uk/

Karma's a...."female dog." He's going whole hog (pun intended) into his BBQ business and tasked me with getting some of the tech stuff up and running. If anyone's in or near San Diego you should look him up: https://kennys-pitt.com/

Yeah, that’s beautiful… Sent from my iPhone using Tapatalk

Perfect!

Beef tenderloin on the KK . Plated with some mushrooms and smoked squash.

Just got my hands on a box of pimento wood, it hasn’t arrived yet, so I’m not sure if it’ll be sticks or chunks. I’ve seen several videos where the chicken is cooked over pimento sticks or branches placed on a bed of leaves. Is that how you guys usually do it, or do you toss the wood straight into the fire?

just recent random non-kk stuff

Great night for pizza on the KK. I did two pies from Joe Beddia’s Pizza Camp book, roasted mushroom with mushroom cream, and a mortadella, ricotta cream, and roasted pepper pizza. The last one I made for myself with pizza sauce, pepperoni, mushrooms, banana pepper rings, anchovies, and mozzarella. All three were delicious! Sent from my iPad using Tapatalk

I have both and ThermoWorks is much better. Sent from my iPad using Tapatalk

Keep in touch with the customer. See if after a while he or she says they got tired of using the blower and just went to vents. I HAD to have a Stoker and a BBQ Guru, early on. Never use them anymore. Now I just start the CORRECT amount of charcoal, set the vents by eye, and read the smoke coming out the top. I like the Thermoworks Smoke thermometers because they have a dedicated radio receiver. I hate the app based ones that use your phone, most of those apps suck.

Hey all, sorry I totally missed this, yes that’s a BB32 Sent from my iPhone using Tapatalk

Cooked a rack of spare ribs on the 23 and a couple of relleno's on the 16 for lunch today. The spares were indirect with a few chunks of peach on the coals. I used poblano peppers 1 stuffed with a Roma tomato, onion, Italian seasoning and sharp white cheddar. The other for my wife was a mix of white cheddar and gouda. Cook on KK'ers Steve

Looks great !!!

Thanks for dropping by..

I haven't posted any cooks in a long while, just wanted to say Hello to all the KK'ers out there. I generally check in daily to admire the all the great food and various gadgets, tools and other equipment that I may not be able to go without, the duck hanger is very cool. Someone aptly referred to this forum as the KK shopping network. Good call. Cooked a couple of leg quarters yesterday with red potatoes and a couple of Jalapenos and a loaf of take n bake bread. Kook on KK'ers Steve

If I don't get enough smoke flavor, I just pair it with a fine Islay scotch

Need some more information before I can offer suggestions. What protein were you cooking? Brisket. Pork Butts, ect? What temperature were you cooking at? For how long? What brand of charcoal and type of smoking wood (chips, chunks, pellets,etc.) were you using?

Hi everyone, I’m still learning how to get that deep smoky BBQ flavor. Sometimes the food turns out great, but other times the smoke flavor feels too light. I’ve tried adjusting the vents and using different types of wood, but I’m not sure which method works best. Can anyone share their favorite tips for maintaining heat control and achieving a balanced flavor?

Thanks for the update David. At this point, what’s another few weeks of waiting?

it was a bad typhoon (T10), but it was nothing more than a day off from work and some downed trees. everything was back in business next day. but china (not hk) is celebrating golden week, so everyone has the week off until next week. it appears the factory is probably either in shenzhen or guanzhou if they evacuated. and if i did some gumshoe detective work, i can probably find the factory and buy the stuff for a fraction of the $...😅 but we are expecting another storm so maybe more delays..

I named David to see if he could say anything about the typhoon. I do agree with you about Combustion’s rollout issues, LOL.

We're talking about smoking wood, not charcoal. To make "authentic" Jamaican jerk, you need pimento wood for smoking. Just sayin'! @jonj - was wondering about how much you'd lose to "sawdust" with the table saw. Wish mine had a vacuum attachment.

Oh, digital all the way. I need them both in my kitchen and in my brewing room. I have several, each with a different range, from pounds to milligrams.

Just use B&B Oak Lump.

Although you didn't ask me, and I love their products, this is pretty much par for the course with Combustion. But then, we have become an impatient society.