johnnyboy

Re: Rough draft of the Roti Drip pan

I've never liked the coals under the drip tray. The heat is so intense that it burned the fat beyond the smoke point and tainted the flavor of the meat. The smoke point of chicken fat is only 375f but thats not high enough to get a crisp skin. I like my homemade option that was hacked together using Weber stuff and some old stainless. I use disposable aluminum trays which makes it easy to clean and the coals are off to the side. This gives me the ability to get high temps to crisp the skin and avoid burning the fat. Just another option.......

Agree on the fat burning issue.. I even place small spacers under the drip pan even with the heat deflector in place to get it off of the hot surface.

I've found adding a can of beer or so in the drip pan also helps eliminate the fat burning issue/off taste result. My biggest drip pan uses almost two cans of beer.

Re: New Blue

Wow, that is definitely a beautiful blue!! That particullar blue along with the stainless really complement each other. Nice cooker!!

Re: How long are your butts taking?

Yea, stoker seems very cool; wish I could expand the logs so I can read them a little clearer. Let me guess what I'm reading; Is that 3 probe readings on the chart? Oven temp probe (red line across top), meat 1 probe (black line), and meat 2 probe (black line), target meat temp (blue line)?

LarryR I'm impressed with your analysis but how the heck does one come up with 18lbs 4oz of charcoal to start your test with? Was that the amount remaining in the bag or what?

Re: How long are your butts taking?

I've gone 20+ hours on a single 8lb butt, and I've finished them in shorter time too. I'm not sure exactly why the differences. For me, soon as I can twist a fork in it, it's done.

Re: Saisuda my Wife and Endorphin Junkie..

You definitely married up!! Better keep dealing with the heat' date=' and honoring her wishes, may not get so lucky again [/quote']

Ditto!!!! I'll second that!!

Re: Buying 23 inch versus 19 inch

IMHO I'd get the bigger one.

You'll soon learn given the choice to cook on Weber versus KK OTB; you're gonna choose the KK OTB. You are going to want the 23" grilling space. I also agree; asthetics are better too.

Re: HI ALL - FROM MAUI!

Oh yea, lots of fun coming your way. Welcome aboard!! Better get a hole punch.

Re: Greetings and Thanks!

What is that' date=' a guitar amp?[/quote']

Good question. I wondered the same thing. Then thought maybe an electrical componet representation of a face. Two white things on top being eyes, speaker being a snout of sorts. Ha!

Re: Greetings and Thanks!

Congratulations Pup and welcome to the forum. You're in for a big surprise; you're gonna love your new cooker. Hope you purchased a camera too; we love pictures!!!

Re: Triple Bone-In

I thought they looked foiled in the package. Something else I hadn't seen before. Very Interesting. Thanks.

I thought maybe foil was there to protect the bones from charring black in certain cooking environments. Having said that; indirect with drip pan came out fine.

Standing by for Mr. Z !!!

Re: Triple Bone-In

Those look awesome Dennis! Someone needs to invent taste-a-vision!! I have to ask a couple questions though.

What is a triple bone in? It kind of reminds me of a frenched 6 bone in prime rib I once did. This is what happens when you don't know your cuts very well.

Does the foil do anything besides look pretty? I didn't foil mine.

Re: Sai my Endorphin Junkie..

That is hilarious! Dern things look good though!!

Re: Grill Floss vs Billy Bar

Sysgies - you've touched on a very good point.. I also would prefer a reversible upper grill sans from flap. I don't recall using it.

I thought the flap was a great selling point though; but agree I can't say I've ever used mine either. And definitely creates challenges scraping in that area.

Re: Saying expectations were exceeded is like

OMG Syzygies you're too friggen funny. I just got it!!! Can hardly type I'm laughing so much. Had never heard of Yeats!

Re: It's on!

KK so darn big, sitting in the driveway makes Sasion's house look small... Baahahaha .....

Sorry Sasion, couldn't pass that one up!! Neat looking house though.

Re: Saying expectations were exceeded is like

anal retentive

Yeah, it's crazy how people mix up the terms "anal retentive" and "obsessive compulsive". Different muscle groups...

Ha! LOL Just have to ask.... which muscle group is obsessive compulsive? I got the other one. :lol:

Re: High Heat Brisket

Great job LarryR!!! Looks awesome!

I'm a high temp convertee too!

Re: Bronze Behemoth Game On! 2

Nakedwhiz has a good write up here about briquettes/contents. Highlighting Kingsford new Competion briquettes.

http://www.nakedwhiz.com/productreviews ... tition.htm

Re: A "New Blue" KK headed to Seattle, WA

Thanks for clearing that up Dan, and Thanks for the kudos!!

FM, Awesome video!! You da' man!

Ha! Compare the weight of a KK to the woman interviewing, I thought for sure I seen a slap coming your way! but okay it's all good, made the point! Didnt' get slapped after all. hehehe

Re: Bronze Behemoth Game On! 2

Ha! Doc, I take it you don't like them. Is it the same Stubs that makes sauce?

Re: A "New Blue" KK headed to Seattle, WA

FM is a TV celebrity? Who knew?

Good question; I didn't know either!!! I wanna know how a newbie figured that out before us oldtimers did!!

More info please Dan????? oh yea, congratulations and welcome aboard!! Interesting story on how you got here; I too enjoied the read. Nice work on your avatar!

Re: It's Almost Here!

Great job ckillgore!! Looks awesome to me! 22 hours cooking time is not all that unusual in my experience.

Re: Huge Christmas 2010 Cook!

That's just friggen awesome Paswesley!! Looking good. Cheers!

Re: Happy Holidays to all

Happy Holidays!! Wishing you and yours a very Merry Christmas and wonderful New Year.

Re: Has anyone tried a salt crusted prime rib ??

Dang it. Hate it when this happens. I stand corrected!!! I guess I didn't do a salted prime like I thought. I'm just discussing it with the Wife as I couldn't remember any eggs!! She said we've never done a salted prime! ouch!! and she always helps me, in fact for the most part has taken over all the seasoning. Said she'd never do that to me because she knows I don't like salt. All I can think of is it must have been a rub we did. Again, it was a long time ago. I can remember slicing/peeling the outer layer of meet off because it was like eating salt lick.

Please accept my apology.