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dstr8

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Posts posted by dstr8

  4. How to use Coco Char & smoking wood for low & Slow

    in Extruded Coconut Charcoal

    Posted

    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

  5. Pork Butt Feedback

    in Techniques

    Posted

    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 :roll:

  7. Rotisserie

    in KK Features & Accessories

    Posted

    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 ;)

  8. Rotisserie

    in KK Features & Accessories

    Posted

    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 ;)

  11. Pizza night

    in KK Cooking

    Posted

    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 :D : We all benefit! http://www.varasanos.com/PizzaRecipe.htm

    n67525 n67526

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  20. PORK BUTT ( great for first cook)

    in Pork

    Posted

    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]

    post-7606-139082405824_thumb.jpg

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