Leaderboard

I watched a series about tacos on Netflix and got the taste for some. The pork went on at 4.30 this morning and I made a batch of tortillas this evening so they were nice and fresh, everything was good except for the bottles taco sauce / salsa, that’s getting made from scratch next time too. Sent from my iPhone using Tapatalk

My Billows arrived today and the spring arrangement they have to hold the Billows in place simply does not work on the KK, you cannot get a tight or any where near a tight fit. It flops all over the place. I contacted Thermoworks and they apparently are not familiar with the KK or at least the tech I was speaking with wasn't. I am going to contact someone I know who is a machinist and see what he says on Mon. The two wings of the SS spring are too short to go thru to the inside of the KK and the point of contact is soooo small on the side walls that there is not enough friction to hold the unit in place. In my opinion those wings need to be a good deal longer so that they go right into firebox of the KK.

KJ came out with a Slow Roller. After watching the video, thoughts of the Slow Roller And is this possible for the KK ?

I'm falling in love with the meat from Porter Road. Tonight I did the Denver Steak. It was even better than the Bavette that I did the other night. Can't wait to try the Picanha that I bought for an upcoming Argentine dinner party! Cooked indirect on the lower grate with a mesquite chunk. Veggie kabobs on the half-grate. Dome at 350F. Plated with chimichurri sauce and a side of cheesy polenta (parmesan, black pepper boursin, and a splash of white truffle oil). Kebabs were drizzled with a nice aged balsamic vinegar!

Thx Mac, the approach makes more sense now that I understand you have the larger portion of the solution.

Tucker, I already have Signals so I thought this would be easy. My Digi Q is before the days of WiFi and blue-tooth so I thought this would be the easiest way to up grade since I have Signals.

I am thinking that too, CK. That axial with the spring wings arrangement is just held in place by a small bolt so it can be easily removed. I won't know until Mon. if he is able to make a new spring.

Hi all, this is my cook for Sunday, 7,3 kg Duroc Boston Butt, gonna be a first fo me so I’m thankful for all the help I can get. I would cook it a 225-250 and I’ve been told that i should calculate 1hrs per pound of meat + 2 hrs rest so I would be looking at 16-18 hrs in total, does that sound about right? Another question wrap in foil or not and if when? so as you can see I have a lot of questions

They have not contacted me.. So I have no idea what is on the way from what manufacturer...

Berry klafoutis. Always a winner.

You can throw chunks of wood on top of Charcoal in any grill.. The problem is the first thing that turns to the vapor is the gas in the wood. If there's enough oxygen it'll burn as a flame, if not it'll create a thick gray bitter acrid smoke. This is the nasty smoke that burns your eyes, sticks to your clothes and hair, and makes you smell like a forest fire. The cast iron pot runs the gas back down thru the burning charcoal to clean it up.. sorta like an after-burner. The cold smoker creates just enough vacuum to make the wood smolder, this keeps it from getting so hot the gas leaves without being burned off. If you go to the old school BBQ joints, they burn wood until the flame (gas) is gone and then throw the charcoal into the grill to capture the secondary/blue smoke. This secondary.. after the "gas" vapor is much smoother and lacks the bitter nasty acrid flavor profiles the first smoke/vapor has.. Like everthing, there are different levels of preparation that create results with different qualities..