cruzmisl

Re: Lighting Looftlighter Interesting but its expensive and has a cord. I'll stick with my torch.

Re: New Member - Soon To Be Owner You are correct! There is only one choice. What color did you get? Where are you located in Tenn? Joe

Re: HAPPY DAY TO ME !! Since you're new here I'll give you a great cooking tip. Take Alexander out before you light the coals

Re: New owner of KK in Mendocino County, Ca Welcome! After you cook on it a while you'll love it even more.

Re: Guru /Thermapen question For me I only use the thermapen. The guru probes are slow and cumbersome. With high heat grilling the heat loss isn't significant like a low and slow. I open my lid all the time and my steaks are well seared and delicious.

Re: Extreme Cold Care to explain? I never heard of it. Thanks, Joe

Re: Florida Charcoal 2011 Aha! This may be a premature order since Dennis got his extruding machines. I'll wait until its actually produced to get my hopes up

Re: Florida Charcoal 2011 What he said

Re: Argh.. Haas Avocados @ $10.42 a pound... BTW how the hell do you buy anything in a Country that has price tags in the 6 and 7 digit range

Re: Argh.. Haas Avocados @ $10.42 a pound... Man! Thats some expensive guacamole

Re: Air Combat USA That looks kick ass.

Re: Rough draft of the Roti Drip pan Ha! I used the Weber charcoal holders for my mock up.....

Re: New HandHewnFloors.com Site up and Running Looks great. Can you PM me the cost /sq.ft delivered to the US? Also is matching trim available like bullnoses for stairs etc?

Re: Rough draft of the Roti Drip pan Well here is my set up. Obviously the roti in the center, below that is the drip pan, under the drip pan is the firebox. Depending on what I'm cooking and how hot I want it, I'll either remove the coal basket or leave it in. Leaving it in elevates the coal a little and puts it closer to the food. You can see the coal baskets flanking the sides of the beast. When I Was done with this roast I removed the drip pan and threw it away. KK stays nice and clean. The internal temp of the KK never got above 500 and I get great results.

Re: Rough draft of the Roti Drip pan I think its like a water wheel and stays mostly to the center and drips at the 6 o'clock position. I pulled out a big ass rib roast to find out. It goes on the spit tomorrow night

Re: Rough draft of the Roti Drip pan The fat burns when it hits the coals and smokes. I don't care for the taste of burnt chicken fat which is why I use the drip tray. Also I find I can really jack up the temps with my method which yields a great skin.

Re: Has anyone tried a salt crusted prime rib ?? I've never tried it but have read about similar techniques from other sources. I don't like the idea though. While the beef would be very tender I like the crust from a good roasted hunk of beef too much. You would lose that using this method.

Re: Do I buy a Guru or Stoker? And why... Please vote/comm They are both good but my vote is for the Guru. Another KK owner I know has a Stoker and the customer service is less than impressive. His broke and never could get replacement parts so it sits in a box. Guru has always been good with me with great service and fast shipping.

Re: Rough draft of the Roti Drip pan Of course we are. I bet Dennis could manufacture something that fits way better and looks way better than what I came up with.

Re: Rough draft of the Roti Drip pan I've never liked the coals under the drip tray. The heat is so intense that it burned the fat beyond the smoke point and tainted the flavor of the meat. The smoke point of chicken fat is only 375f but thats not high enough to get a crisp skin. I like my homemade option that was hacked together using Weber stuff and some old stainless. I use disposable aluminum trays which makes it easy to clean and the coals are off to the side. This gives me the ability to get high temps to crisp the skin and avoid burning the fat. Just another option.......

Re: She's home (v2) Well Juno turns four months in a few days so I thought I'd share some more pics. sun.jpg[/attachment:1ihjgu4c] stairs.jpg[/attachment:1ihjgu4c] snoot.jpg[/attachment:1ihjgu4c]

Re: Grilling/Smoking Lite I watch what I eat year round and I find the KK is an integral part in my healthy eating. Grilling anything is healthy and it tastes good. Just choose the correct protein, watch your portion size and you're all set. Currently I am on a single 24hr fast per week and eat whatever I want the rest of the week HOWEVER I cannot exceed my maintenance calorie level which for me is 2700. So if I want to eat 2700 calories of donuts I can (but don't). The idea is with a single fast you reduce your calories by almost 3000/week and you aren't "dieting" all the time. I can eat what I want but in moderation and as long as I'm at or below maintenance calorie level. Website is http://www.eatstopeat.com/lose-fat.html (no affiliation)

Re: Why the difference in temperature? Thanks all for the ideas. It all makes sense. The guru read higher because it was at the back of the grill where most of the warm air was rising. I was using indirect. The true temp was a lot lower than 270 though because even after 14hrs my butts weren't done. I moved the probe closer to the meat which was correspondingly over the deflector. I raised the guru temp to 290 which then indicated 250 on the analog gauge and voila it worked perfectly. BUtss were done on time. THANKS!

Hi All, I'm cooking 35lbs of butts for a big party and have my guru set at 270f for pit temp. I have the probe clipped to the top of the accessory grill since all the pork wouldn't fit on the main grill. Strange thing is the KK's analog temperature gauge indicates just over 200f. I'm not sure what to rely on. My gut says the guru but wanted some other opinions. Thanks, Joe

Re: Ok, so we have a new look... I don't know about all this app stuff since I have a blackberry and we seem to be at the end of the list for all this cool stuff. Either way though I like the new forum.