Fetzervalve

Yah, that was ME, Fetzervalve! Vets' Day, 2006. Some never learn.............

2 butt here I went the route of least effort, 2 butts Dizzy Dusted and tossed 'em on...... BAM

Sanny, Didn't a few chaps get into hot water on another site talking about this kind of stuff?? It's nice to be free to discuss what we want!

Cruz, Here's what I did, upper/sear grill required. viewtopic.php?t=1042&highlight=butt

Roger that Sanny, I once had a butt finish 'round 2AM, (notice me talking like an ol' timer) needless to say, I wasn't going to be pulling pork in the wee hours. I put a Polder probe in and foiled, wrapped in several towels, tossed into cooler and back to sleep and pulled it at a more civilized time. I don't recall the temps, but it held a respectable temp till morning.. if you have probe thermometer jam it in and put the unit on the cooler, then you don't have to wonder if it's getting too cool.

Looks great Sanny. Golly, I hope you like your neighbors... can you had them Q without leaving your porch? That's close livin'.

Paresh, Don't feel bad, my first fire went out also (middle of the night) I think it's a law of nature. BTW don't put the small batch ring in the kooker (the stainless ring) that was one of my mistakes. I have read, and tried once, a process where you sort the lump and place it in the basket in a systematic way. Take the largest pieces and place them first, then fill in with the medium sizes and finish with the small. Filling in all the gaps as you go (as well as possible) this helps each piece light it's neighbor before it goes out. Then light the lump in about 3 places, I typically use a MAPP gas torch to light for, low and slow, (from the top). Sounds like you are well on your way.

Ribs - Dizzy Dusted and tossed em on. I was inspired by porkchop saying just put em on and forget em. I had made a few attempts in the past with all sorts of gyrations - foil, marination's, etc. These were as good as any and a lot simpler - thanks for the inspiration choppy!

Welcome Paresh, For low temps I keep the lower draft door "shut" and the top damper just cracked (not even 1/4 turn open). Enough air gets in to stay around 225. When I started out, I had trouble keeping the temp down, I was using the bottom door to adjust, when I started closing it completely and adjusting the top - it works like a charm. You will probably need to let more air in for the light an start up - close things down before you get to the target. (BTW - I use guru for the long cooks!) When I go to 350ish I keep the door pushed in and open the dial fully. Much above that and I need to pull the door out about an inch or so. Good luck

Taco, Just wondering, why did you open the lower vent when you checked the meat?

Roger that, I got a Billy Bar a few weeks ago and it works great. The price is very reasonable also, thanks Billy!

Curly, My brother lives in Columbia, SC - does that mean we are related?? He was born in Iowa, does that modify it? And why did they make him knock out a few teeth and stop wear'n shoes when he started liv'n there?? This is complicated.

It happens in every locker room - but I think we should blame it on Sanny.

DJ, where is the button to block the damned Florida crew?? We are looking at a high in the 30's this weekend - and a chance of snow!

Re: Kitchen remodel

We are starting a major kitchen move/remodel that will push the KK into heavy use this spring - summer - fall I hope it doesn't last till fall, but it's gonna be about 99% DIY so who knows. Perhaps, I'll toss up a few pictures of the project.....

A few weeks ago we had a major ice storm come through Iowa. The Mrs. put a pot full of oven stew in to cook for about 4 hours. Well, about 2 hours later the power went out..... so, I fired up the KK and put the stew into a roaster pan with lid and finished it on the deck in an ice storm. The happy surprise was that the stew had a hint of that lump smoke that made it even better than we had expected. Next time perhaps we'll skip the oven and go KK from the start.

I usually aim for around 500 and it takes about 10 minutes to cook. I try to let it heat soak for 45 mins. I use the accessory upper/sear grill to get it up into the dome. I check it at 5-8 mins and sometimes I need to rotate it. If your HD is not perfectly flat the pie will get done faster on the top on the high side of the HD. I use a fibrament pizza stone. I have not added smoke yet, the taste from the lump (BGE - Cowboy - Royal Oak - are the types I have used) is real nice. But next time I will add a touch of smoke to try it. Pizza is one of my faves on the KK! The hardest thing is getting the hang of making the dough so it doesn't stick to the peel. Try it a few times before you invite guests for a party!

Dude - don't hurt yourself, let photos flow - I know I never shy away from looking at a nice butt!! The hardest thing is......... not firing up the KK to boil the water for the spaghetti!

Sauce, Let me tell ya how ya need to work this. Open the site click on "view unread posts" - read them ALL. Sure you'll have to read a lot of stuff about 'homophobic' avatars, bilstered bellies, pain medication, etc., but overall, if you don't read every post, you risk passing over a gem. Don't chance it!!

DOUBLE FACED TAPE!!!!!!!!

Did the Wiki idea die? I think it would be great. It could become the owners manual and the cookbook.

Don't know for sure, but I'll take a crack at it. I'll assume you are referring to the photos by Dennis of stock cookers. The KK is shipped without the top damper in place, I suspect the photos are taken just before shipping and no one really thought about it. I think the purpose of most of the photos are for color/cooker choosing, not really marketing, those all have tops on!

Back under your rock Curly!!!!!