scouterpf

Thanks firemonkey; I use chunks of pecan and no smokebox, more knowledge is always good. Possibly being from the north shore of the USA makes any smoke that I create a smoother flavor

I'm not sure why you are doing a smoke pot.

1) If you want to smoke in a KK I suggest that you soak a big chunk of pecan and put on the coals in coal basket, smoke will form.

2)If you really need a smoke pot why not try wrapping aluminum foil around the soaked chips and poke holes in the foil before putting on the glowing coals.

3) another method would be to spiral soaked chips starting in the center of the unlit charcoal lumps the light the center of the lump, as the glowing coals start to burn the chips should yield a fairly constant smoke.

Hope these help.

From our poultry cooking section:

Amusement Park Turkey Legs Reply with quote [Mark post as unread]

OK Guys and Gals, this is a real fun/great cook! If you've ever been to a fair or amusement park you've seen the turkey legs they sell. If you've ever tasted them you know there's no other taste like it. Well, here's how to make them. I found this recipe HERE

I've edited it just a bit but the original recipe is the same. Works best with large legs, if you get smaller pieces adjust the time accordingly. I mix the honey and steak sauce and brush it on vs. drizzling. Here are some PICTURES I did a turkey breast, turkey thighs and a fatty on this cook too. Between the fatty and these legs it was amazing! Comments in the recipe are his not mine.

Amusement Park Turkey Legs

1 (2 Liter Bottle) lemon-lime soda (Do NOT GET DIET!!!)

2 tablespoons sugar

2 tablespoons hot sauce

1 tablespoon crushed red pepper flakes

1 tablespoon black pepper

1 large sweet onion, sliced

4 turkey legs (get some big, honkin’ ones!)

2 tablespoons homey

1 tablespoon steak seasoning

Directions

In a large pot, mix the lemon lime soda, sugar, hot sauce red pepper, pepper and onion. Place the turkey legs in the mixture, and bring to a boil (yes, you are cooking Sprite). Cook 30 to 45 minutes**.

Remove onion slices from mixture, and arrange on the prepared grill. Place turkey legs over the onions. Drizzle with honey, and season with steak sauce. Cook, turning once, 20 minutes, or until a crisp browned crust has formed on the turkey legs.

*When smoking, arrange the onions as directed above (they’ll eventually caramelize and burn. That’s OK,they are protecting your legs). Smoke for 1.5 to 2 hrs, turn and smoke for another hour. They’ll come out so sweet (yet spicy), tender and juicy they just melt in your mouth.

**Like I said, I enjoy slow cooking these babies. So, if you’re using a smoker, cut the Sprite boil time down to 20-30 minutes. They’ll cook the rest of the way in the smoker.

_________________

Baba Booey to you all!

Yes they are boiled, and yes they are goood!

And we we wouldn't be eating as well without our KK's!

I hope the good eye doctor has cooked trout on his KK, I/we know that wood planks are not needed when we cook our trout. BTW, If you want some bigger trout than what you are holding, fish for lake trout in New York's finger lakes or fish in Lake Ontario for salmon.

I will be slow cooking beef ribs Chris' way, of course, my 'Dragon's egg' is 1 1/2 yrs old and not used by Chris. Btw, how much is that blue one going to sell for? Probably not low enough make me give up mine or have a younger sibling on deck. It might be low enough or fine tuned enough for Sanny to give up her MexiK.

When our dragon's egg arrived we just stared at the packing crate! The delivery giant (he was bigger than my 6'2" 225# frame) said that if I had some plywood and supports to go under the plywood he would use his dolly to move it to our back deck and my wife and and I could steady it when it went on our back deck. Whew, the 3/4" x4x4 sheet with cement blocks were just the ticket and Mrs Scouterpf did not need to steady the crate. $30 (all I had) were much appreciated by the big guy.

Little did we know about the corner bolts. I elected to use a saws all at the lower corners to release the upper crate, then found out about the bolts. I honestly considered burning off the packing but figured that the wood deck might be adversely affected. Since then the dragon's egg has been the art object and the KKooker for all seasons.

Check with Dennis for his latest manual on uncrating, setting up, and the use of all the pieces parts that come with your KK's.

Note to Sanny, if your avatar is you, you have beautiful dark eyes but Mrs Scouterpf's are darker -- they were what made love her these 39 yr's among many other reasons.

It probably was his first christmas with the KK; it is the kind of christmas present that keeps on giving.

I suppose that everything looks so good because it can be traced to Art!

Go to a camping goods store and ask for 'fire starter' in a tube. The boy Scouters that I camp with refer to it as "snot", what it seems to be is a gelled alcohol. for our KK I use a long handled propane fire / weed burner (don't have to reach in the KK). The electric also works well.

I just saw this post. Me thinks that one of my unused gun brushes might work. I have used strips of "scotch brite" green that I have cut and pushed through with a small aluminum tube the few times that I cruded things up, also have used the "scotch brite" to 'polish' the solid bars.

Off to Sam's for chickens and cooking pans. Sounds good!

If needed I cook the pork ahead of the needed day, leave the bone in, chill in a large crockpot, chill in said pot (need extra room in the fridge for this), then slow heat on the day of the event and pull apart. Good eating no matter how you do it as long as it is done in the KK.

Welcome

I know that your family will enjoy your new KK; we named ours "Dragon's Egg".

Try the food shredder / ginder on pork rinds, the use a small amount of rice or soy flour along with your favorite spices for the breading. It may not be Kosher but it is good.

If the brisket is a little dry, maybe take off earlier, wrap in foil, then place is a non-iced cooler. This might make / keep moist brisket untill ready to eat. I like the idea of the basket filled with lava rock; I just don't have the lava rocks hanging around, I hope to use some of my neighbor's as he has way too many. Happy KK'ing and eating!

I do this every little while; keep an eye on the beef ribs however as they will finish sooner.

Ahh, another thing learned. When the next explosion takes place I will know how to add an image. There are/is no more explosion as the explosion was eaten by several families in BLT's. Sorry, no images available.... the guilty did not want their images shared in our digital community.

Bacon explosion in a KK TASTES GREAT. Because I had no Italian sausage, I used a Bob Evans 3# that I added garlic powder and Italian dry seasoning that I had on hand. Instead of the suggested bb’q dry rub I used Murchie’s Spice Rub, and Dinosaur BB’Q sauce, and a small amount of panco bread crumbs to retain the goodness that is inside the roll. For future I will use less than the suggested 3# of sausage, perhaps 1.25 -> 1.5# and ~2# bacon in total. When making the cook in the KK I used a pizza screen to help cook all around without falling apart during the heating process.

You will need to wait for a new installment as Ms. Scouter, neighbors, and assorted friends devoured this latest goodie from the “Dragon’s Egg (named by my wife)â€

You may notice the snow in the background, 10` F. and 12†on the ground during the cook. I just need the images posted

What is the bent SS rod at the bottom - a new way to support the gas burner?

Bacon-explosion

While I have not tried to make yet; this topic should find a home here!

A bacon roll stuffed with pork sausage and crisped bacon in a lattice work of bacon sound good to me. I intend to make this month in our KK "Dragons Egg".

http://www.bbqaddicts.com/bacon-explosion.html

Well I boiled then smoked leg and wings from two 20# Turkeys; big legs and big sticks they are yummy. Thanks for the 7up boil!

Nuts

A popcorn screened popper is what I have used when when a fireplace is running, seems that I should also consider the KK and try not to roast my hands at the same time.

I know this didn't happen because there are no images; but, I tried a take off, -- turkey thighs in in above manner. Tastes great! and just fine for day after Thanksgiving.

Great color / shine/ awshucks. I still like the beaten copper KK; but this tile should not turn green and the air crews flying over head will wonder what it is.