rwalters

I am still on the fence. What do you typically find yourself tossing into a water bath?

Thanks for the heads up!

Oh my GOSH that looks good!!!!

Tuned in for this delivery...can't wait!!!

INSANE!!!!!!

Love tri-tip, and LOVE the way you cooked it. Nicely done buddy

YES!! I'll take a couple of slices please.

Love the idea! Have seen other guys try the tube on various Kamado's...every attempt I have seen has been a failure at low n slow temps. The low amount of oxygen flowing through a Kamado is simply not enough to keep the tube burning. Can't wait to see you do an extended low n slow and prove the others wrong

A crane? That's awesome!!!

Ahhhh, c'mon buddy...man up!! People sure do seem to like their Yoder's...congrats! Are there certain things you prefer from the Yoder vs KK, and vice versa?

Sweet cook...looks outstanding!! Why ya getting a Yoder, just curious? Competition? What model?

Man, those look KILLER!!!

Love it!! But, are those briquettes I see in your KK?

YUM!! Did they taste as good as they look?

That is some seriously good looking food. Nice work

I really enjoy your posts Hector! Your food always looks outstanding!!

Oh my!!! YUM!!!!!!

lol...no commission. Just start googling "grillgrate reviews" if you'd like a 2nd, 3rd and 4th opinion They make cooking fish a dream, from start to finish!! Actually, they make cooking a lot of things a dream

Oh yeah... use discount code share14 for 10% off

Good question...but I don't own a KK yet. They give the sizing specs on the GG website. Each panel is 5.25" wide. You'll simply need to determine length. I am guessing you could easily fit 3 panels that are roughly 18.5" in length. I think you'd love this setup:http://www.mygrillgrate.com/Kit_of_TWO_18_5_Panels_GrateTool_p/rgg18.5k.htm http://www.mygrillgrate.com/SINGLE_18_5_x_5_25_GrillGrate_p/rgg18.5s.htm

www.grillgrate.com is the answer to your dilemma. Cook hotter without burning and no more broken fish skin. <br /> <br /> I use GG's a lot!!! They work as advertised!

Awesome!!! But, but, but...no pics?

lol!! We can all relate!!!

That tri tip looks really good!! I reverse tt's all the time. I agree w/ you. Simple and out of this world . I like the smoke at 225-250 til 125 then crank up the heat and lay a screaming hot sear on it...the taste blows family/guests away!!

What kind of wood are you using? If a fruit wood...try something like hickory instead, if you want a stronger smoke profile. Also, try putting your meat on the KK straight out of the fridge...that'll force it to spend a bit more time in the smoke. Also, I find that if I put a couple of fist sized chunks right on top of the burning lump (in addition to a couple of buried chunks already below the burning lump) RIGHT BEFORE placing the meat on, I get a much more intense smoke flavor.