twharton

GIRLY MAN I admit it...I'm a lezbian trapped in a man's body! And I never said I would read the directions...I just want them. I've done alright so far w/ my KK Gigantor....just ask me. Still wating on that manual.

Owners Manual????? Please forward that on to me. For $2000+ I want that "Owners Manual" email whether I need it or not! [email protected]

O.K. I think U-Haul wants their trailer back....about 15 yrs ago and I know that beer (Beck's? St. Pauli?) helped you. That's prolly why the lid was adjusted so well!

As A Pro-Noob... I gotta say I feel no need for the guru cause the temp has never varied more than 10 degrees in either direction in the 4 overnights I've done in two weeks. Dennis....MUST HAVE UPPER GRILL THINGY...CHARGE IT UP Tom Wharton Gulf Breeze, FL

And...... You've got your thing into both of them!!!!! A double polder setup!!!!! You are my hero!

OH MY GOD!!!! Great Beer and two fine pieces of ass! Or would that be four? Anyway it's a heart shaped world! I want that upper grill thingy. Is that a Mexi-K cast off? Please tell. I just seared my first two filets tonight. Dennis Linkletter you are the Buddha of Kookin! This red wine is really good too. Joe Strummer (from the clash) blasting on the stereo. twharton Lovin' life in Gulf Breeze, FL "Where Thousands Live The Way Millions Wish They Could"

In the voice of Eric Cartman... MUST..... HAVE..... KOPPER.... KOOKER.... But it's twharton's precious it is. Will go great with the color scheme. Yeah...I can be kooking low and slow on Gigantor and steaks on Kopperhead. Thats the ticket. So Dennis can you have it here by Christmas!

OK I figured it wasn' OEM but... Flip it and place it where, as the bottom grill just above the firebox? Why. It fits the same as the lower. Do I place it handles down on top of the lowe grill? What does that serve to do? I guess I'm just dense Sorry and thanks for enlightenment in advance. I'm cooking brined free range chickies later today....much later as it's 5:20 a.m.....and will post photos! twharton Gulf Breeze, FL "Where thousands live the way millions wish they could"

Experienced Noob Question Is that grill your Butt's are on part of the KK package? It wasn't in mine which I have had 9 days. Thanks in advance and my your butts are fine looking....Beautiful! twharton

First Cook I recommend burning a dead animal on it. That is its primary function. You can stray later but first you should satisfy its need!

You are the only person I know with a forklift at home So what is the first cook going to be....I guess meat!

POPCORN!!!! MICROWAVE!!!! That's like the McRib of popcorn. Either use a deep pan w/ lid and shake/slide it over the burner (how I was taught growing up...Sunday night was popcorn & chocolate sundae's while watching Wild Kingdom, Disney, Ed Sullivan...) or now I use this.... http://www.popcornpopper.com/24000.html I was given one as a wedding present. It lasted 15 years till my mother bought me a new one...still have the first one...not broken just old and beat up! Uses minimal oil and yoy will have zero grannies. If you can spend $2K for a grill you gotta have this thing. Just trying to help.

HOT TUBBING = BOILING

But I am still mad with you.... Thanks for all the complements to all and if you're still mad guess where I am for the next two nights! Memphis,TN. HQ for auto zone so after I go pick up some high temp silicone I'm off to Charlie Vergos Rendezvous for some..... You have heard of it haven't you?

NEVER DO THIS.... Mea Culpa Dennis, Mea Cupla:smt022 I'm sorry! I had no intention of doing that high temp and it had been between 220 - 350 degrees for 6 days straight, non-stop, 144 hours But...the gasket came off before my mistake. It was at around hour 118-120, I closed the dome completely for around 30 minutes to drop the temp from 350-225 and when I loosened it the gasket loosened too. It was just flopping around during the 20 hour butt cook so the high temp had nothing to do with it. Also it was not a "full bowl". That photo above shows about 1/4 bag left..I'd estimate 1/2 full bowl FWIW. I pledge allegiance to Gigantor, Never to cross that 800 line again.

I Didn't Intend To Push The Temp Envelope... i just wanted to burn the fat off the grill. And for what it's worth the gasket came loose prior. It was loose at the beginning of cook #4 and the temp had never risen above 340-350 degrees!

.....Then I woke em Up! Here's half of my butt Hey she's pinching my butt! Daddy Likes! Here's the other half of my but. Look how tender it is literally falling apart! And don't forget those two shoulder bones each weighing about 1 lb. Everybody's happy under my roof tonight. That fat puppy is my next cook....

Done @ 3pm - 20 Hours (MANY PHOTOS) - Take Off Finished @ 3 pm, Polder Thermometer reads internal temp of 211. KK Temp of 230. Gigantor the jewel stayed beteween 220 - 230 for over 20 hours. My top vent gasket did delminate and is now flopping but just tell me what type of adhesive to use and all will be fine. Here's what they looked like and literally were falling apart they were so tender. I am so jazzed right now! This is how much lump was left. I estimate about 1/3 of a bag. It was filled level with the basket handles when I began. After my butts were removed I kicked out the jams so to speak (door off, top open) to burn the fat off the grill and within six minutes the temp spiked. Yes that's fire licking through. Notice my gasket came loose. What adhesive to use? Duct tape? Six minutes later this is thermometer reading after one complete REVOLUTION AROUND THE DIAL!!!! so I guess that's 1100 +. Whatever but hot as HELL! So I wrapped them up and let em nap for an hour and a half.......

The gasket on my vent top has delaminated. What adhesive or type of should I use to re-attach it? Thank you in advance.

This Noob Suggests..... Faith You can do it without any technology. I know I've posted ad naseum since receiving my KK last Thursday and I have not stopped cooking. I have done low and slow starting with 1 - 10lb pork loin (6 hrs) then 3 racks of ribs @ 230 (6 hrs) then the next day 3 - 10 lb pork loins (6.5 hrs) and my crowning achievement (this week ) which I took off one hour ago is two 10 lb Boston Butts. I started the Butts @ 7:00 pm last night at 220 degrees and at 6 am the thermometer read 235. I stopped my the house at noon and the temp was 225 and at 3pm (yeah I left early) it read 230. You will learn to micro adjust. All that cooking and Gigantor only consumed 1 3/4 bags of lump! Just to clean the crud off I took the fire door off, opened the top all the way and within 6 minutes the temp went from 250 to 1100!!! You can open the bottom daisy wheel about 1/16 - 1/8 open and the top 1/4 from tight to get your units base temp. Make a mark on the wheel/door and then just micro adjustments on the top and you can figure out the 220-250 sweet spot for low and slow. When I say micro adjustments on the tip I mean a 1/16 turn and wait ten minutes. Save your money. You'll soon be sleeping on those overnights. I did!

6:00 am 235 degrees and "polder" temp of 181. 9 more hours to go.... Gigantor is the awesomest!!!! Dennis you have created a masterpiece!

ON.... I put those bad boys on a few minutes ago (6:50 pm) and plan and taking them off and wrapping in towels/cooler tomorrow afternoon @ 3:00 pm. Dinner is at 5:30...stop by if you're in the neighborhood. Pictures to follow.

Wine - That's funnyashell. I remember when I was asked to an invitation only, coat and tie wine and cheese rush party (1979) so I put my khaki's and navy blue blazer on and guess what....they had beau coup cases of MD 2020 and government surplus cheese! It was a great party and no I did not pledge but what a goof!

Wine-O-Yeah-Baby http://161.58.5.90/austin/yeahbaby.wav But of course you do! It's me. Either that or beer. That was the end of a split of Muscat my neighbor brought me. I normally don't like sweet wines like reislings but this was quite good. I like a good chardonnay (Lots of Kendall Jackson Reserve but the best is Carneros Creek but its hard to find and @ $22 / bottle I only buy it about once a year. I usually drink reds but not that night.

Monday Morning Finish Unwrapped @ 06:00 Falling apart about 1.5 inches in and the rest jucy slicey... ...so I helped it a little with my cleaver. This is what I ended up with. Started with 11.3 lbs and finsihed with 8.5-9 lbs of tasy delicious!