cruzmisl

Looks nice! I like the "stone" look. Get a raincoat and get out there and start cooking something.

Hi All, In an effort to get my cooker as air tight as possible I began looking at the draft door. I laid a bead of silicone around the perimeter of the draft door and seated it in place (first laying down some parchment paper). It's all dried and looks good (hopefully it doesn't get hotter than 650f). Anyway, when I was looking at the door, it slides into place and when I let go the door seems to "drop" and it leaves a slight gap at the top. I was looking at the draft door tubes and wondering if I could bend the rear of the tubes down towards the floor of the cooker which would in effect make the draft door line up a bit better with the cooker itself. Anyone have any ideas? I don't want to go bending stuff and have it snap off in my hand Thanks, Joe

I'm going to give it a go. The pot was $10 so if it doesn't work then so what. I have used the usual method for years and want to give it a try. I'll post my results when I get the pot and find some time. I have a box of ribs just waiting to be smoked

Thanks guys! Keep the votes coming!

Hi All, Got some turkey legs and thighs and wanted to do them low and slow for some "pulled" turkey meat. I left them on for several hours at 250 and brought them up to 175f or so. Took them off and went to pull them but they were far from tender. Actually they were kind of tough, nothing like a chicken thigh. Any tips on how to get great results with turkey leg parts? I know they do way more work than a chicken so maybe that's why they're tough....... Thanks, Joe

So the size is OK? Necessary to seal the lid or is it tight enough?

Hi, I am going out today to buy a dutch oven. I'm going to give the smoke pot idea a try. I Was thinking about a bayou classic 1qt dutch oven but wondering if it's too big, too small or just right. Any ideas? Thanks, Joe PS I was also considering 3-4" threaded iron pipe but I'm unsure if I'd ever get the caps loose after a cook.

Hi All, I'm curious if its OK to use the permatex automotive copper silicone to adhere the gasket material or even make your own gasket. I'd imagine once its cured its benign but wanted to make sure. Any ideas? Joe

and vote for my instructable here is the link, http://www.instructables.com/id/How-to-make-pulled-pork-A-classic-low-and-slow/ Thanks a ton! We can't get beat by a Weber kettle grill or a home made barrel cooker. That's just wrong! Spread the word!

Soon you will find you will only lurk the other forums and then stop visiting all together. Every product has their fans. This forum has several POSK owners and we all get along. I have no idea why they are so concerned, maybe an inferior product and they know it?????

Both the brisket and pulled pork are in the cooler waiting for company to arrive. I threw some turkey legs on since I had some extra coal so those are about ready to come off too. I pulled the brisket at 195 or so and separated the point and put that back on for another few hours for some ends. That's gonna be the best part. The flat definitely wasn't as tender to the probe but hopefully its moist. We'll be eating in 3hrs so we'll see what happens. Even if its not the best I always tell my guests "if you don't like it, p!ss on yah, what do you want for nothing"

Hmm that's exactly opposite of what makes "sense" I'll follow your lead though and leave it. This thing is huge so hopefully it will fit otherwise I may have no choice and have to fold it

OK I have the brisket resting in the refrigerator with the rub on it. Its a 12.5lb hunk of beast. Towards one side of the flat end it goes pretty thin, should I fold it over on itself so the brisket is a uniform thickness all the way across or just leave it? Second, I normally use lump but for such a long cook I am considering using briquettes (Trader Joe's). Any ideas? Thanks. I plan to put it on at 8:00pm and ready to eat at 6pm tomorrow.

lol, no just using a standard rub this time

It really boiled down to the MaxHybrid, Mazzer Major/Kony and the Compak. The MACAP's looks didn't really do anything for me so it was out The MaxHybrid's looks are the worst of the bunch. I hated the old 70's style brown and stainless look which is what I had with my Rancilio MD40. Sure it would have saved me $500 but I would have regretted it. Its also loud from what I have read. The Mazzers look great but I couldn't justify spending the money for the Major that uses larger flat burrs and the Kony gets mixed reviews. It is expensive, has 63mm burrs and grinds very slow. The Mahlkonig is sweet but was out of my price range and I'm not sure on the doserless concept. Which left me with the Compak. Its not perfect either but it looks good, its quiet, has 68mm conical burrs and grinds really fast. Not to mention I got a good deal on it and it matches my T1 quite nicely. The doser is really nice too I really like it so far.

I just got a new grinder for my espresso machine. Its a Compak K10 WBC. Its an absolute beauty designed for the commercial environment. If its good for the pros its perfect for me I didn't really need it since my old grinder was just fine. I went through 4lbs of coffee dialing in the grind but but now its bang on and produces great espresso. Here is a picture of it next to my Elektra T1.

Shows what I know

Thanks a ton for all the tips. I was debating the foil vs. no foil option and undecided on which way to go. I like bark but I also want a moist brisket....decisions decisions. The brisket is 11lbs. How many hrs per pound should I allow if I plan on a 250 cook temp? Any suggestions on foil vs. no foil? Joe

HI All, I have a 10lb untrimmed brisket coming on Saturday to eat on Sunday. I've never done a brisket and need some tips. Care to share your secrets? I have company and don't want to look bad Thanks, Joe

Probably not but I'll give him a few more months. He's too little right now

Got all my parts for my rotisserie and decided a few birds were in order. Got home from work, lit up the coal and waited for it to get up to temperature. Oiled and salted the birds and flipped the switch. The rotisserie is QUIET, much quieter than the battery powered EZ Que model. Also no flipping forward anymore. An absolute gem. I recorded a 1080p HD video (MP4 format) for all to see. I can host it for a while so watch it while you can. Right click and save as since its a big file. http://home.cogeco.ca/~4re/roti.MP4 The video was taken right next to the motor. Great value for $40! The smell of the cue brought this guy around too. Joe

Who knows whats up. They have had stock trouble for years. You'd think they would figure it out by now...... They not making rocket ships either. Its pretty simple stuff.

Hi All, I LOVE rotisserie cooking and I bought my EZ Que battery powered unit a few years ago. Anyway, I always left it mounted and it rotted out. I decided that the battery powered one wasn't the way to go for me and elected to buy a powered unit. Trouble is EZ Que is always sold out and they want $85 for the 40lb model The battery powered one was $54 which I thought was steep too and it didn't last. I just bought a fully stainless 40lb motor from onegrill.com and it was half price. Its quiet and powerful. Check them out if you need a motor. Here is a link to the one I bought. http://www.onegrill.com/Electric_Rotisserie_Motor_p/4pm05.htm $38! Joe

Congrats on your new cooker. While some of us may be more seasoned no one is ever "perfect". There is always room for improvement! Having said that you will find that the more you cook with the K, the more intuitive it becomes. I've cooked many great things and some not so great (no fault of the cooker) I found that the best infusion of smoke for short cooks is with wood chips as opposed to chunks. They smoke easier and faster, just don't open the cooker for too long otherwise they'll catch fire. I also found that you should try and heat soak the K for 1/2hr to let the cooker absorb some of the heat, otherwise you can overshoot the temps a bit. When you get your stoker be very careful bout how much coal you light and initially set the pit temp to 175f or so. Once stabilized after 1/2hr you can bump it up to 225 or wherever you want it to be. This way you won't overshoot and it will be easier to control. Maybe you could plan a menu and ask for some recipes and tips in advance....just a thought. Also check out my tutorial for pulled pork, may learn something there. http://www.instructables.com/id/How-to-make-pulled-pork-A-classic-low-and-slow/

I like expensive things but $2K for a vacuum sealer???