yeehaaa

Thanksgiving dry run Beeps, Nice looking bird! Makes me hungry.... I'm a little puzzled about the brining. 4 hours for a 15# turkey seems a bit shy. I brine a 20# bird for 24 to 30 hours and it seems just right. I use a brine that is 1 gal. water + 1 cup Kosher salt + 1/2 cup sugar + spices. Also, rinse the bird thoroughly before putting it back in the fridge to rest. (Resting is good...I practice it a lot) Someone on this forum a while back mentioned the book "Charcuterie" by Ruhlman & Polcyn. I looked the book up and had to buy one. The basic brine recipe I use is from this book: - 2# chicken = 4 to 6 hours brine time - 3-4# chicken = 8 to12 hours - 10-15# turkey = 24 hours Happy Q-ing!

Guys, Thanks much!! Appreciate the tips. Tomorrow I'm off bright and early to pick up my pickup from the shop and a Polder probe. I'll check back with the results.

KK Fans, I just got my little beauty and what a work of art. Dennis has created an amazing product =>> many kudos. For all of you that like the matte terra cotta, sorry I got the last one.....no, just kidding. Unfortunately, my card reader is down and can't post pics. I want to smoke a 19# turkey and need some suggestions on how-to. I'm going to brine for 12 hours and use a Carolina dry rub....my wife's creation. After searching the forums, the only thing I found was an 11 #er done at 325 for 3.5 hours. It looked darn good, too. I've done three birds, 15# to 22#, on my weber kettle sitting directly on the grill with drip pan below; and they all turned out great. I started them at 325 - 350 and then settled down the temp to about 220 - 240 after 2 hours. Cooking was 4 hours to 5.5 hours, depending on the size and the outside temp (which my KK isn't going to care too much about). > Any ideas on keeping the temp high (325 or 350) for the entire cooking vs lower temp cooking (220 to 240)? > Best setup in the KK, i.e., turkey directly on the rack with drip pan below, or turkey in a baking pan, beer can type, grill/rack setup, etc. Thanks much!!

New space Dennis, Congratulations on your success and the expansion! That looks like flooring wood in the middle of one of the pictures. Are you going to get into making lump, also?

Peppermill Curly, I agree with DavidS. I have a brass one also and it grinds like a grist mill. It was made in Turkey and actually is a coffee grinder. You're a little far away, but I bought mine off our table at the Angus Barn Restaurant in Raleigh about 12 years ago. Great memory for the night...we closed the restaurant...and the mill is still going strong.

Ohhhhh, gloat, gloat, gloat.... That's the one! Thanks for rubbing it in. Guess it's time to place an order.

Whew! I like the way you guys get into this. I agree with Curly on the color....I thought cobalt blue was the cat's pa-toot...now I like the terra cotta ==>> probably the one. What's the EZQue website? I've looked, but can't find it. Thanks much for all the help!!!

Folks, I'm a relative newbie to this site. But, I have concluded that I NEEEED a KK in my life.....I'm Qing chicken on a Weber kettle as I speak..... I have gone through a bunch of forums and the result is confusion (probably an age thing since retirement is around the corner). I need some help in sorting out what accessories to get with the KK. What are: > must haves? > nice to have? I thought I knew the color I wanted until Dennis posted pics of the newest shipment. Boy, oh, boy....green, cobalt blue, terra cotta.....????? Thanks for the help!