johnnyboy

Re: Ultrasound? Be careful what you wish for; If I know Dennis he'll not only produce an ultrasound, he'll include IR pics of it's heat retention capabilities to boot! lol!

Re: Best Smoking Methods With KK? C-West. My POSK (Piece of Sh!# Kamado) comes from another company which I don't recommend. It doesn't have the much advanced wooden handle wheel type vent on lower draft door as yours does. When I posted I forgot KK has that. Your assumption is correct, my vent is pulled out when I knuckle it back in. Typical settings I use for 220 F on my non KK are bottom vent open the thickness of a credit card (take that lightly as my lower vent doesn't close/seal evenly all the way around, it's a little crooked, one side closes before the other) and top vent open 1/2 turn. Hope that helps.

Re: First anniversary of my 50th Birthday! Happy Birthday Dennis!! Hope you had a good one.

Re: Best Smoking Methods With KK? C-West. Since I'm not much of a smoker myself, I'll let others give their opinion on smoke, I'll give my opinion on questions 3 and 4. I always start with a full basket of lump charcoal for what ever I do; low and slow or high temp. I utilize both top and bottom dampers for adjusting air flow/setting temp. I just know where they need to be from experience. For micro adjustments after temp is set, for example if fire increases more than 10 F. above target I typically try to correct that by only adjusting the top. If I've reduced the top by 1/4 turn over a couple adjustments and fire still running hot, then I micro adjust the bottom vent by simply tapping it with a nuckle on my hand. No way can I slide by hand that small of an adjustment. Hope this helps. Good luck.

Re: Smoking tips Loonrapids, I typically only use lump charcoal. If I add wood (rare occassion) I place it dry (not soaked in water) on top of the burning charcoal lump. Unfortunately someone else will have to help you with smoke. I've heard it done many ways; but again, I rarely use it. I always start my cooks with a full basket of lump. I simply shake the charcoal basket to rid ash from previous cook, then top the basket off with fresh lump, then light. I'm also a bottom (underside) lighter, some prefer lighting from the top. When starting fire (hat and draft open), I try not to over shoot target temp by more than 50 F. degrees before closing down vents/adjustments (throttling back airflow to maintain desired temp). The ceramic, before it becomes heat soaked will typically suck up the additional 50 F.

Re: Smoking tips Another thing to consider is setup; are you using direct or indirect heat? For low and slow I prefer indirect method; heat deflector and drip pan. Can you describe "Also I have a hard time controlling the heat at 200 degrees.". Does hard time mean you're able to control 200 F. using some form or fashion? i.e. constant adjustments.... or are you not able to control 200 ? i.e. fire goes out or too much heat. Keep asking away; we'll help you get it. I've not smoked using just wood. I'm a lump charcoal user.

Re: New KK finally ordered Congratulations Jnoble!! I know you've been lurking for awhile now. Great choice; glad to see you pulled the trigger. Let the fun begin...

Re: Pork Butt, Rotisserie Chicken, and Lava Bomb Cakes Very nice MadMedik!!! All sounds so good. Something definitely tells me you're going to want to add a hold punch to your collection!!

Re: First Rotisserie Cook: Very nice Now that you mention it, I do remember something like that. Wasn't that Fetz doing it? Never really had any reason to try it, honestly still don't since I like the chicken fat smoke...hehe. But never a bad thing to have another cooking method in your arsenal. -=J I remember that discussion too!! If my memory serves me. It was proven that you could shut down a KK by closing only one of the vents. What I can't remember is if it was the top vent or bottom vent. What that discussion suggests is this: if you can shut down a KK down by closing only one vent then you should also be able to control it. Ring any bells?

Re: First Rotisserie Cook: Very nice

Re: New review on About.com On the flip side for KK sake thank goodness that misrep wan't Derricks' only reference to cost; he did include an actual figure. Or we'd be havin' to hunt Derrick down!! hehehe At least Dennis knows we're looking out for him!!

Re: New review on About.com

Re: First Rotisserie Cook: Very nice Good point DJ!! about closed lid versus open lid. I think you hit the nail on the head so to speak. I'm one of those who detects off taste (not only chicken), and post it; but I'm so much a closed lid cooker I never even think about results being different from cooking with the lid open. Now that I'm thinking about it; I've been to many parties where we grilled chicken over open pits, and never tasted that off taste.

Re: First Wings Nice quedog!! Lookin' good!! My favorite wings are buffalo style; do you sauce them afterwards to make them buffalo style? You're making me hungry.

Re: Pebble tile or Square tile? We might be the last people in North America that dont have a facebook account Hehe.... nice reading between the lines FM. I almost didn't want to admit it but; since you did.... glad to see I'm not the only one....

Re: Pebble tile or Square tile? My order of preference would be 1, 3, then 2. You'll have to tell us the results; what the rest of the world thinks.

Re: Taste Differences Quedog, This comment is only meant as an addition to Dennis and Syzygies comments; not meant to discount them in any way, shape, or form. You make a great point mentioning use of the heat defelctor stone in the KK. In my comment on the other thread I mentioned use of drip pan versus non-use of drip pan. I believe I forgot to mention heat deflector stone. I agree, a drip pan sitting on a heat deflector stone over a hot fire will result in less grease burning than drip pan alone. To take it one step further I've been known to add a bit of water or beer to the pan; which again sits on heat deflector stone. I like using beer as I think its steam adds to the flavor. With everything said, let it be known my experience is from using an off brand POSK (Piece of Sh!# Kamado). My marriage too fell apart. In pieces, literally. I like your words Syzygies!!

Re: Alice is HERE!!!! I'm curious, were you using a heat deflector/drip pan in both kettle and KK? Could grease have been dripping on hot coals in kettle causing a off taste?

Re: New owner in Dublin, CA Welcome aboard jr.008 (anything like jb.007 hehehe) Considering your history with grills/smokers I can say with certain you're in for a real surprise. and Thanks. What's the avatar? Interesting!

Re: KK on Best in Smoke I'd bet it's all part of Doc's quote "The show is totally contrived". Bet me, the sponsor who pays the most get their product shown the most. Something like that.......

Re: Everyday Misc Cooking Photos w/ details He/She's got the nose, Syzy!! Neat story, may even be a first!!

Re: I'm STOKED!!! (newcomer)

Re: Need help with KK inbox Hey DJ!! Thanks for your help/increase; unfortunately I still can't read the message. I haven't been back to settings yet. I'll send you a PM.

I have a private message I can't read because my inbox is apparently full. Deleting messages from inbox has not made room for private message. I've made changes in settings trying to make room, and have now accidently messed up/removed default folders. Nothing I'm doing is allowing me to read private message. Here's the message I have "You have 1 private message currently on hold because of full folder. Release all on-hold messages… they will be re-sorted into the appropriate folder if enough space is made available." Can someone explain what on-hold messages are, and how I need to release them? Or if you're an administrator please do it for me. If you have sent me a private message please resend to [email protected]. Thanks much, John

Re: Suckling Pig No wonder your avatar has you wearing a hat!!! fingers crossed... ribbing... hehe Look who's talking; I turned grey in my 30's!!