All Activity

C6Bill, WOW🥰

I forgot to take pics while it was cooking but here is the final result 😁

I did ribs for one, me, today. Found these at the bottom of the freezer (There is more.) from 2023 so I thought I'd better cook them. 😀 They might have been old but I thoroughly enjoyed them. I got the KK a little hot 330F for the first hour but shut the vents down so only a crack still open and ended up doing most of the cook at 260F.

Made a rack of St Louis on the KK tonight but this was more about fitting tops on the old sewing machine bases that have been taking up space in the garage. The smaller thicker top was completed a year ago and the wider thinner top was just completed. Seems my thickness planer had a mind of it's own and severely damaged the wider top. I managed to save it but matching thicknesses were out of reach. Wood was reclaimed Douglas Fir from an old ice house built 1853 in New Bedford Mass, one treated with UV Poly urethane and the other was a water base UV Poly. The ribs were good, used BRDSLR's BBQ sauce, my second batch. One of these will stand by my KK and the other by another as sturdy workhorses.

Made these for World Cup final. Meant to posted Sando pics but forgot to take them pulled pork turned out great

I have both smoker and gas not great but good alternative live in florida and if no alternative…no other choice so, i love our KK, and use it

A nice grilled dinner. Suya pepper beef skewers, cheesy spuds in beef tallow (an omage to RFK, Jr), local corn.

I went through all of the old ones I had around the house, i found one that was the right size but it didn't work when I spliced it on. I see that Thermoworks has an adaptor that looks like it could work with the Fireboard fan. If I ever have an issue with the new fan I might try that combination. I emailed Fireboard again asking if they had or plan to make an adaptor for a BBQ Guru size port but they didn't reply.

There are a lot of variants in those barrel connectors, but I would think about cannibalizing one of those wall wart power supplies. Make sure you get the polarity right, you wouldn't wan the fan to run backwards!

Actually it was just the connector giving out right at the stress relief. If I could get the proper size connector I could just splice it on and have myself a good spare 😁

Thanks for you comment gcb, This time it was just a simple rub with garlic powder, some hot paprika mixed with a chicken rub that someone sent me. You really don't need much when doing it on the KK. Stay tuned, another cook could happen.😀🤞

@C6Bill Did the housing break or did the fan stop running? I think the fan part itself is available from Mouser or DigiKey. I think it is a Pelonis Model Number RBM7530B1, RB7530 Series DC Blower.

Thanks, appreciate the kind offer, I’m all set as far as a controllers go. Just wondering what other fan options are out there

Hello Mackenzie !!! Looks fantastic! What did you flavor the chicken with? Also very sorry to hear about the Arthritis I know how that can make everyday tasks extremly difficult. My prayers are with you. My mom suffered many years with Rheumatoid Arthritis. Looking forward to your next post with pictures. George

Yeah- I reckon around 30min once rice and stock are in. Given that there is very frequent opening of the lid for all of the various steps, the temp isn’t really 300F and climbs quite a bit… so there has always been socarrat!

Looks great McKenzie! Sent from my iPad using Tapatalk

It has been ages since I've posted a KK cook so here goes. Arthritis is taking it's toll on me making it hard to do lots of things but I just had to do a chicken cook on the KK because we all know the KK does the best job on chicken. It didn't disappoint. I loved the flavour of the chicken.

@remi - Thanks. Just what I was looking for. A couple more questions - how long does it take to cook (guessing 30 minutes once you add the stock to the rice)? Do you raise the temperature at the end to get the socarrat? @C6Bill - nice looking brisket!

send few bucks for shipping and its yours

18 lb brisket at 9 hours in, i'm happy with the bark so time to wrap. I'm thinking 4 hours wrapped and I'll be placing it in the cooler for a nice 5 hour nap before serving From start to finish it should be 13 hours at 235 degrees.

Bringing this thread back from the dead. My pit viper fan broke last week and they were out of stock so I had to buy the pit bull as I knew I had another brisket cook coming up (going on right now actually). And that started me thinking if there were other fans compatible with the FireBoard pro and of course the “bbq guru” ports on our KK’s. Any one have any recommendations ?

I’ve done heaps of them. Main grate, 300F or so. Everything made in the pan. Chorizo first, the seal chicken next in the chorizo oil. Then make the sofrito in that oil to deglaze. Then meat back in, rice, stock, seasonings, fresh herbs. Have extra stock ready, and most importantly everything laid out and easily to hand before you start. Enjoy!

I did it once last year and it turned out great. We followed a recipe on Naked Whiz. I don’t remember many finite details, but my wife keeps saying we should do it again. I bought bomba rice and still have half a bag. You’re making think it’s time to try it out again. Let us know how it turns out and post pics! Sent from my iPad using Tapatalk

Wish I could help Toney, I haven't made it but I do have an idea. Yah, have to take a back seat to the more experienced on this one. Sea food like musssells and little necks are the best. Good luck, don't forget to post and blaze the trail

Hey Folks, looking for a little help. I'm going to try and make paella on the KK for the 1st time. Any tricks that I need to know? Thinking the paella pan on the main grill, direct heat, 275F. It will be chicken and chorizo paella. Do folks make their sofrito in the KK or on the stove top first? Thanks in advance!