Smokydave

Mad, I'm in the same boat as you--no pics. For New Years Day I cooked a small 4lb rib roast for the 4 of us and didn't take any pictures becuase I was distracted. It was glorious. I made an herb paste which I rubbed into the meat and let it sit overnight. Cooked it at 350 for about 2 hours (we like our more well done). You could smell it through the neighborhood. We ate the meat, the fat, the meat off the bones and the crispy pieces of rub. Had a nice salad and baked potatoes that I put on the KK for the last hour and we were well and truly stuffed. Since I have no pics, I guess I dreamt it. What a great dream!

Dennis, I added my review to Amazon today. If someone can tell me how to add pics to the Amazon review, I'll do that.

Has anyone bought one of the new motors? I'm dying to do some roti chicken, but I'm not sure about this motor source.

I cured it for 7 days in the fridge, using this recipe, but I simplified it...salt, cure, brown sugar. That's it. http://ruhlman.com/2010/10/home-cured-bacon-2/

I bent the probe for my iGrill as well as the smokehouse probe for my BlueTherm Duo, each by hand . The smokehouse probe bend scared me as it's significantly more beefy than the iGrill probe. They did not recommend it, but I did it anyway and everything went fine. Like Dennis said, slow and careful and not too much at one time

Re: Smoking wood I just got some more wood from Fruita Wood. Boy this stuff is nice. I bought 15lbs of hickory and 15 of post oak. I have a small brisket on the KK right now with the oak. I highly recommend this source and I'm itching to try some Aged Oak Bourbon Barrel Chunks which they have now.

I received my new teak side table today. It's really nice and I recommend it to anyone who doesn't have one! n68807

Started the day at 7:00 am with 10lbs. of bacon I cured. Went on to do 4 two pound meatloafs. When that was done I threw on 6 boneless chicken breasts for a casserole my wife will make this week. Now, to put a nice topper on the day, I have about 60 wings and 20 ABT's merrily cooking away for a neighbor party at 1:00. Hopefully this week Dennis will ship the teak side table I ordered and then we'll start all over again.

Re: Rotisserie Dennis, do you recommend this motor? I was concerned about the issues people have with the shaft, and I'm slightly nervous about the "rewiring" part. I trust you and the cradle, but since I can't do it without the motor, I want to make the best choice. Did Joe indicate when he will have a supply of them? As an aside, I already asked my wife if she would sit next to the KK and turn a hand-crank to spin the chicken. You can guess where that got me!

Re: Rotisserie Great. So no motors. Dennis, if you are reading this, do you know of any alternatives? Sure would like a roti, but it looks like the best source of motors is out.

I watched a YouTube video of a guy cooking chicken using the roti baskets. That was 4 days ago and I can't stop thinking about it. So I looked on the forum and the reference to "One Grill" kept popping up. I found a KK motor on the website, but it said it was unavailable. Does anyone have any info on the motor recommended for the KK? Also, many posts on the Forum mentioned problems with the post or shaft. Are these issues resolved?

Re: Argh.. Malicious code took down/out the forum... This is terrible! Don't people have better things to do than hack a defenseless website which tries to help us improve all our lives? C'mon weirdoes, give to the poor, walk an old lady across the street, go vote, cook some BBQ....Maybe they need more Q. I sure do. I'm in The Netherlands right now. A couple days without the forum was killing me. These folks have no concept of good Q. I felt like my last real connection to meat was stolen from me.

Re: Thermoworks Bluetherm Duo I know. It probably doesn't do me much good since you could just about sneeze and knock the fence over, but it gives me a small piece of mind. At least someone will have to exert themselves to take my bronze baby away.

Re: Thermoworks Bluetherm Duo I would say 70 feet is in perfect conditions and 30 feet through walls might be right, but I have a brick house with concrete block behind the brick so I think I'm at a disadvantage. I also think that since I'm at 59% battery after 32 hours of continuous transmitting, the Bluetooth must not be all that powerful. The probes are really heavy duty. The smokehouse probe business end is quite long--I think about 6-7 inches and yes, it did not fit through the port. I emailed Thermoworks support and they did not recommend bending it, but I did it anyways to lessen the 90 degree angle so I could get it through the port. Let me tell you, the metal is much sturdier than the iGrill probe. I really had to work to bend it carefully. Unless I screw up, I think these probes will last a very long time. I don't regret buying it for an instant.

Re: Thermoworks Bluetherm Duo I took my brisket off after 11 hours. The Duo has now been running for 15+ hours and the battery still says 100%. I'm amazed. I'm going to leave it running all night to see how much it will drain the battery. I'm amazed about every part of it except the range. Bluetooth usually isn't great through walls and this is no exception. However, I'm super pleased with it and it's another quality product from Thermoworks, just like the Thermapen. Here are some pics: I bought a Pelican case ($17 at Amazon) so I could have a watertight place to put it when in use. I drilled two holes in the bottom for the cables and hung in on the fence next to the KK. Here are the cables going into the KK. The armored cable is quite thick and I had to really jam the stopper that came with the KK back into the hole when I put the cables through it. I'm going to try to make the hole in the stopper bigger. The brisket. Note the temp probe for the grill held in a homemade clamp. Here's the whole rig:

Re: Thermoworks Bluetherm Duo I got the SMOKE HOUSE PENETRATION PROBE - STAINLESS ARMOUR and the HIGH TEMP FLEXIBLE CERAMIC FIBER-INSULATED PROBE. These probes are serious! I can tell they will last a very long time.

I bought this to replace my iGrill. Will be using it early this morning when I start a brisket. This things is waaay sturdy and waaay expensive. But when a man spends his hard-earned cash on a beautiful KK, nothing but the best will do! http://www.thermoworks.com/products/log ... m_duo.html

Do you guys have an opinion on the Grill Grabbers?

Re: Sunday BBQ Pork http://bbqpitboys.com/recipes/scalloped ... gDS92T0MzQ Enjoy, but if you're on a diet, turn away now!

Set up my KK last night with a full basket of Royal Oak. Made a marinade of Dr. Pepper, strong coffee, garlic, onion and black pepper and put it in a ziplock bag with a 9lb small bone-in pork butt from the grocery store. Left it overnight. Got up at 5:30 to light the grill. Dumped the marinade and rubbed the butt with the coffee cardamom rub and put it on with three chunks of hickory. Temp was between 240 and 260 till about 2:30. Then I cranked up the heat because I was in the stall for a long time. I put the butt in a foil pan with about a cup of homemade BBQ sauce and a bottle of stout beer. Wrapped the pan in foil and put it back on. Also made a cast iron skillet of au gratin/scalloped potatoes from a recipe I saw on the BBQ Pit Boys website. Put that on the main grill with the butt in the pan on the upper. Ran at about 375 for an hour and a half then took it all off. Results below. I strained the liquid from the pan, separated the fat and mixed the juice in with the pork. Served the pork up on texas toast (our new substitute for rolls) and homemade cole slaw. The pork was great, but I'm not sure marinating for 12 hours was enough. And the problem with the foiling is that some of the smoke flavor dissipates. Still darn good. And the potatoes? Well, how can 4 cups of half and half, bacon, a pound of cheese, some onions and potatoes be?

Re: Forestlumps charcoal Thanks for the heads-up Craig. I read on the net that there were a lot of smalls in the Forestlumps bags which is why I asked. I was interested in the clearance sale, but when shipping was added in, the net savings was only about $2 a box I think. Coupled with their response that 30% could be chips, dust and smalls and that my UPS guy seems to take perverse pleasure in firing shipments at my house from a cannon, I decided to stick with what I use now. Around the 4th, I was lucky enough to find that Wal-Mart has RO bags of lump that were a full 10lbs instead of the normal 8.8 and the price was slightly lower, about $6.59 or so. Over the course of a week I picked up something like 12 bags. I got a lot of strange looks from the other clientele as I checked out. I now have a nice stash of about 16 bags, plush one bag of Ozark Oak I am saving for who-knows-what and one single, lonely, solitary box of Co-Co that I am saving for the week the asteroid comes...

Re: Bacon Cook - VIDEO That was the longest 7 days...here is the end product. We got 5 packages of 10-12 slices each. Each slice was a good 1/8th inch thick. We had it for breakfast the next day. Super tasty!

Re: Forestlumps charcoal I can't believe over 100 people viewed my question and nobody answered! Maybe I'll take one for the team and buy a couple bags and let you know. However, Walmart has 10lb (not the usual 8. bags of RO lump for $6.97 which is quite a deal. I picked up 4. I only use the RO lump anymore--no more Kingsford junk.

Re: Everyday Misc Cooking Photos w/ details What is Molly Stevens style?

Has anyone tried this? The Whiz gave it "highly recommended". http://forestlumps.com