TheNakedWhiz

Visitors may dress as they please. Now, if they want to work for the empire, well......

I tend to agree. If you think about the "physics" of beer can chicken, it doesn't really make much sense. I've summed up my thoughts and experiments here: http://www.nakedwhiz.com/beercanchicken.htm As for the amount of liquid in birds, specifically spatchcocked birds, I offer this humble tale: How Juicy Is A Spatchcock Chicken?

Thanks, Dennis, for letting us know. Our thoughts are with him and his family.

Interesting. Was there an earlier post with the recipe, or what did you do? Thanks!

I've got a box of aFire (you can also find it online) and I'll be testing it towards the end of the month. Should be fun.

All I can say Dennis, is you simply amaze me at what you can accomplish. Wow....

Prices on Amazon for hookah charcoal seem to range from about $5 to $10 a pound. The aFire charcoal can be had for about $1.50 to $2.50 a pound on Amazon, so I'd think that would be the better option. Any idea what the hookah charcoal costs in a shop?

I've got about 1.75 boxes left myself. Needless to say, they are kept only for research purposes....

Actually, Johnnyboy's web address is: http://coverworks.nakedwhiz.com

Errr, the one on the left looks a little inadequate to me. What do the rest of you think?

If you visit the link, you will also find the recipe for making the lime pound cake. Yes, sounds most tasty!

I still find it odd that they force you to register to read the forum. Most forums only require you to register if you wish to post. I argued for unregistered reading in the beginning, but they felt that registering was easy and they want some commitment from visitors if they are going to benefit from the knowledge on their board. Another way of looking at it, I guess.

When I did the review of the 22" OTB Textured model, I measured the surface temps on the dome of the KK vs. a large Egg. Big difference: Product Review of the 22" OTB KK Cooker

Of course, Dennis is the real deal. From the very beginning he has shown that he is dedicated to superior products and superior service. Period. Anyone who worries about ordering something so expensive that is made so far away, should cast those worries aside. Dennis will take care of you, no if's, no but's.

I SWEAR to God, that wasn't me. Dennis can check the IP address. I SWEAR! I heartily agree, but I SWEAR that wasn't me!!! But, I would be willing to make the ultimate sacrifice.....

I want samples, too, lol!

sorry, I don't know the names of the judges, but remember they did have a "split" decision. The judge on the left didn't vote for the beef ribs. She made the comment that the one's she liked were so moist. I'm assuming she was referring to Chris's ribs. I think the fix was in to pick the NYC chef. They didn't explain how two judges who voted for two different chefs arrived at a winner. Next time, Chris needs to work the "C" word (ceramic) into his spiel in the middle. Like when he turned to place the ribs on the KK, he might have said, "And then we place them in this ceramic cooker which will keep the meat more moist than metal cookers..." or something like that. But having been interviewed on the radio once, I know how hard it is to keep your thoughts and words organized. I would have been babbling, lol!

Man, they cut Chris off just as he was praising the ceramic cooker. That sauce looked mighty fine!

Go Chris Go, Go Dennis Go! I hope someone will post a link to a youtube clip of it or something so we can see it. I loved the flat chicken thing, and of course, who can forget Chris asking the presenter if she is dry girl or a wet girl! Can't wait!

Handed down from generation to generation? I don't think so. I'm taking mine with me!!!

I apologize if this was mentioned before, but has anyone else noticed page 99 of Chris Lilly's new book?

You gotta be kidding! After that "wet girl/dry girl" comment, I thought you might be banned forever, LOL!!!

I had the dampers wide open. I figure there's enough oxygen in that monster that you aren't going to throttle the "fire" with the dampers. I also figured that having more airflow would keep heat from building up. Now, the new CyberQ II says it can control the temperature down to 32 degrees. However, keeping that tank of liquid nitrogen filled is expensive, lol. But, I think with ice and perhaps avoiding hot days, I can manage. (By the way, I did have umbrellas on the deck shading the cooker from the sun.)

I think a hot plate would heat the cooker up more than a piece or two of charcoal. AB used a hot plate in his flower pot and had it up to 250 or something like that. I imagine if the hot plate is hot enough to make the wood smoke, it would overheat the cooker. I tried a little experiment with one piece of KK EC yesterday in a little pan with a little grate in it, and it did better than what I had done earlier in terms of the amount of attention it required. It still got a little too hot, but I didn't have the pans of ice in the cooker. If I wait until next winter, I'll have this licked, LOL!

Very interesting, but way too hot. But maybe there is food for thought there....