dstr8

Re: Patiently Waiting In Warner Robins GA My thermometer was in the small cardboard box of accessories & tools...

Re: Rotisserie yup

Re: Rotisserie As explained to me: The latch on the KK roti basket can come unlatched if the basket is turning the 'wrong' direction.

Re: How to use Coco Char & smoking wood for low & Slow I've used, since taking delivery of our new 23" KK about a month ago, 5-boxes of KK coco-charcoal. This has been for low and slow pork butt smoke/cooking, 750-800 degree pizza baking and typical steak/chicken quick cooking/searing. For the typical 10-hour pork butt (~5-7lb boneless) smoke/cooking I probably used 1/2-3/4 basket (about 5-6 of the coco logs) and kept the KK at 225-250 most of that time. Once the coco is mostly gray I add my choice of wood chips/chunks and let the white smoke burn off before adding the meat to the grill. The only comparison I have with fuel types in our KK is Lazzari Mesquite lump and KK Coco. The KK Coco burns longer and cleaner, both in visible smoke out the flue and taste impart to seared meats, than the Lazzari Mesquite lump. And given the pieces of KK coco are all uniform its easier/more predictable to gauge how much fuel is needed, especially for long slow cooking sessions but also for party pizza night where we make numerous Neapolitan pies spread out over an hour or more and need the KK to sustain 700-800 degrees for this time frame. Last weekend I tried the Lazzari lump for pizzas and although I got the KK to 650-700 degrees easy enough it just didn't last very long. I had to add KK Coco mid-way to get both high temp and duration...I need to try some Royal Oak, as the site below states it burns hot but longer duration than Lazzari for compare. If you haven't been here this is a good review site for all things charcoal/lump: http://www.nakedwhiz.com/lump.htm

Re: Pork Butt Feedback ^ agree with you based upon my experience with butts and shoulders. But even with similar size butts, for instance, time to final temp (195 +/-) can and usually does vary 10-20%. And, of course, its always longer when we're having dinner guests

Re: Charcoal 30-Box Pallet Share - Santa Rosa, CA Area If you'll be on 101 @ Salinas I'd take 10-boxes. I still have a stock pile but its always good to have a bigger stockpile of coco-charcoal.

Re: Rotisserie ^ Brian did not reference part #'s or similar; however I suspect the motor listed on their site is the older and supposed problematic KK motor as that's the one I tried to order several weeks ago. 9/10/13 Update: I spoke to Brian at OneGrill this morning and got the low down: They are still working on making/finding a motor that spins the correct direction (CW or CCW I can't say/don't know) for the KK rotisserie cradle. They currently do not have a motor to offer. In addition to offering a motor they are also working on offering a modified version of their patented modular rotisserie cradle system for the KK. No ETA given for either the motor or the cradle. Guessing the overall unit sales potential amongst interested KK owners is lower than higher in volume...I'd guess they have bigger fish to fry that take precedence in their R&D department

Re: Rotisserie FYI: I inquired about ordering a rotisserie kit from One Grill on August 12th. "Brian" promptly replied '...we are currently having an issue with the KK motor they've been using...and would be unveiling a new motor for the KK in a week...' and would let me know when they were ready to ship. After not hearing anything I sent Brian an e-mail last Thursday inquiring about the availability of "the new motor" without reply to date. Probably means they're not available yet

Re: 1st time Brisket -- Triumph or Tragedy? dunno...but I swear when I looked at the smoked brisket pic last night it was right side up orientation

Re: I'm all in!! You might try putting the photos in iPhoto...then Export them as jpg if they're raw, etc.

Re: Pizza night A little over a week new and it was time to break the KK into pizzas...or maybe the other way around If you're not familiar with Jeff Varasano and his all things neopolitan pizza you don't know what you've been missing! Think Dennis' anal ways for the KK...in the home making real pizza dough world : We all benefit! http://www.varasanos.com/PizzaRecipe.htm n67525 n67526

Re: Banned Same here now on my iPad. All is good again!

Re: Thermoworks Bluetherm Duo I also appreciate the real world review and feedback! Looks like I will be ordering one very soon also. Thank you, Dan

Re: Banned Me too...from my iMac no problem. But for whatever reason I'm banned from KK forum using my iPad Damn spammers anyway!

Re: 1st time Brisket -- Triumph or Tragedy? Per other's that did same on this site I gently straightened the 90 degree temp probe, using a vise and softjaws, without issue with no temp reading issue. YMMV but a FWIW.

Re: Thermoworks Bluetherm Duo ^ This! I was getting ready to order a Fluke wireless thermocouple type temp system. But if the Thermoworks Blutherm Duo works, is accurate and has decent remote range it would save $$. Thanks for posting...but per Loquitur: We want more!

Re: Heat/Ash Shield -- which way is up? First photo on the linked post below...the ash deflector just needs to be pushed in all the way so the "lip" is up against the wall of the KK. viewtopic.php?f=15&t=5346&p=46257&hilit=ash+screen#p46257

Re: Heat/Ash Shield -- which way is up? ^ no grabbers or similar with my new KK

Re: Heat/Ash Shield -- which way is up? Glad you asked your silly question . Like you I just received my KK and had no clue where the ash deflector actually went on the KK. After a weekend of use I was wondering why so much ash was on the patio under the front vent...d'oh You just explained it...thanks!

Re: PORK BUTT ( great for first cook) Picked up a high quality locally raised and butchered pork butt at the Monterey farmer's market on Friday...perfect timing to break in the new KK Using the Garam Masala recipe on the previous page I, using KK coco charcoal and some apple wood, smoked it 11-hours to 195*F. How'd it taste you ask? Well...let's just say I'll be doing this one exactly the same again! Garam Masala Pork Butt.jpg[/attachment:2mydnzlw]

Re: Buying decision help requested! ^ Actually its even more impressive than that: Due to opposite ends of the globe and an intermediary bank transaction time delay , Dennis r'cvd the funds either late Wednesday or yesterday morning!

Re: Barbacoa de Borrego Damn...I can tell how it tastes just from the pics: Incredible! I'll be putting this recipe idea to the test soon!

Re: Buying decision help requested! Ok ok...the freight company is supposed to deliver the new KK tomorrow, Friday 8/16. Woohoo! Can't wait to put this thing to the test!

Re: Buying decision help requested! How long did it take from payment to Dennis to order processing and ship out (LA warehouse)?

Re: Barbacoa de Borrego Can't wait to hear your follow up results. And the recipe