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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

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Showing content with the highest reputation on 10/16/2020 in all areas

  1. As a point of clarification, I did start my pizza cook out with the top vent open about 2 turns. Once the KK, with the pizza stone inside, got to about 300F, then I closed the vent down to where I thought it should be for the 450F target - about 3/4 open. I never pull the bottom vent out anymore. Over time, the rods get loose and you end up having to bend the tubes (never the rods!) to tighten things back up to prevent air inleaks that mess with your shutdowns. If I need extra air inflow, I pull the Guru plug out for "turbo" mode - ha, ha! I probably could have speeded this up some
    2 points
  2. Great idea. I'll try that next pizza cook. I've been using the steel recently but have been thinking about using the stone next time as a change up.
    1 point
  3. MOL TRADITION CURRENTLY UNDERWAY
    1 point
  4. One "approximately" doesn't need one, as many will tell you. The Devil is in that "approximately". I like to sleep through the night if I can, or run errands during the day. With practice the KK doesn't drift much, though with a BBQ Guru it doesn't drift at all. I'm a multitasker, I like that. I used to have their simplest unit with an actual oven dial. Rotary, mechanical. I wore it into the ground. I now have two Digi Q's. One's a spare, I'll cook for 80 where it would be embarrassing not to show up. It's all I need, I just want to set a temperature. I have both the Pit Viper and a
    1 point
  5. I've had the KK and stone heated to 550f in about 1 hour. Bottom dials half open, top lid two full turns and place the stone in once the dome hits about 180f. You can fast track this by putting the stone in an electric oven at the same time you are starting the fire in the KK
    1 point
  6. I cook a few dishes on the KK which are Asian but they're primarily grilled and interchangeable with a Konro, things like Yakitori, Bulgogi and Tandoori but they're generally distinguished by the marinade I apply and components like Mirin, Soy, Sriracha and spice blends. My experience of Indonesian is limited to Satay and Ayam Bakar (grilled chicken). Southern Indian Tandoor Lamb Chops with Pomegranate are sublime on the KK. I can also recommend Nasu Dengaku which is miso glazed aubergine/egg plant and the smoke from the charcoal imparts wonderful flavour. I tend to use White Miso for it.
    1 point
  7. Not mine, but thought this group may have someone interested or lurking on the lookout to buy like I am. I’m not in the market for a 42, looking for a 23 or even the right 32. This was posted on the Big Green Egg Facebook page if you’re interested.
    1 point
  8. Definitely get the Sunbrella cover for it. Good insurance policy. As far as customer service goes - you won't find better anywhere, by any company, than from Dennis. He's the "textbook example" of superlative customer service. You can contact him practically 24/7 (we don't think he actually sleeps! LOL!) and he's always there with answers to questions, helps solve problems and makes things "right." There's no "up sell" when talking to him about buying. He'll work with you to make sure that what you get is exactly what you want/need - size, tile style & color, accessories. Simply put -
    1 point
  9. Welcome Smokin hobo. I live in a Brisbane where the climate will be similar to Florida- sub tropical. Humidity is not a problem. I leave the KK slight opened top and bottom with the lid resting on the first lock. It sits under a roof with no cover and sees about 2- 3 hours of direct sunlight each day. These are made and tested in Indonesia where it’s even hotter. As you read through this site it will become obvious that Dennis’s customer service is outstanding. He has designed and produced a superior product and from what I have seen he guarantees the quality of each KK. I’ve only had mine a
    1 point
  10. That 0027 was sent to me by a Namibian friend who acknowledged I understood the need for charcoal/ timber fire to cook- now he has accepted me into his African family. The Braai was better, however, old mate was right to pull them up for forking the snags. And I would welcome any lady who wanted to hang around the bbq. Sent from my iPhone using Tapatalk
    1 point
  11. It was great fun following her across the pacific, to LA, then to Miami, then finally to Southwest Florida. My concern was getting her onto the lanai to her final resting spot. Thanks to the great advice here and help from a few friends, the ¾ in plywood ramp worked like a charm. Uncrating was easy, I supported the 4x8 ft ramp with 3 2x6's (may have been overkill but better safe than sorry) and the ramp included in the crate let her glide easily to my ramp. We needed to go up 4 steps for a total of 20 inches. With the 8 foot ramp, that gave us an incline of about 12 degrees and that was v
    1 point
  12. I'm not sure about the 3-2-1 bit but here is my margarita recipe. 2 oz Tres Generacións Anejo 1 oz Cointreau 1 oz Grand Marnier juice of 1 Persian lime (if traditional size - if one of those large, mutant limes, 1/2). Generally, about 1 - 1 1/2 oz. All into a cocktail shaker with 8-10 oz cracked ice. Shake for a minimum of 30 seconds to blunt the alcohol. Pour into a salt-rimmed glass. Drink. Smile. Repeat.
    1 point
  13. My go-to is: 1/3 fresh squeezed lime juice 1/3 simple syrup ~1/3 Tequila with a top it off of Grand Mariner Imperial pint glass (20oz if memory serves) I like to use a sliced lime to rim an imperial-pint glass for the salt, then fill the glass up with ice and put the it in the freezer. If you do this right when you start squeezing the limes, the glasses will be nicely frosted by the time it's ready to mix....And it helps keep the salt adhere to the glass. Then add the lime juice and simple syrup (to about 2/3's full). The rest can be tailored depending on how strong
    1 point
  14. Hey all, First post! After many years of looking, I finally pulled the trigger and got the Bronze 32 BB delivered to San Diego today. Pictures attached. Everything about the delivery was first class, and the ramp provided was great. It took about an hour from crate being dropped off to get the 32 into it's spot in the backyard (daisy chained two 4x8' plywood). Rolled super easily on the plywood. Can't thank you enough for building a truly world class product Dennis! Best, Bryan
    1 point
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