hOTSAUCE

Stoker users I am debating between the stoker or the guru. I have read naked whiz's reviews. I would like to hear from stoker users how they like it, ease of use, pro and cons, any regrets etc...

LEAN PORK Tell me Jasen, the lean pork which you cook very hot and very fast, is that marinated, rubbed, direct or indirect and are you using wood for smoke. I did a pork loin last Monday that I marinated, rubbed, slow cooked at 230 with hickory smoke. Turned out quite good, flavorful and tender but could have been a little more moist. I suppose I could baste half way thru but that is work, that is why I would like more details of your technique.

POTS and PANS For recipes such as this paella or whenever one is cooking in a pot or pan directly on the grill, what kind of cookware is most popular out there? Cast iron type?

searing Ok the dome thermometer will do that I guess, I will be able to also as soon as I get mine Dennis I got the impression thou Sanny, that on the meat temp they are keeping an eye on it and pulling the meat off as soon as it reaches 120 t0 130, to do that they must have the thermometer stuck in the meat and left there with lid closed.

searing Several of you use very high temp 600 to 800 degrees and than let the steaks "dwell" to an internal temp of 120 to 130. I am curious as what pit and or meat thermometers you are using that will withstand those temperatures

prime rib OK , thanx it makes sense 1

prime rib Enlighten me Dennis. What's up with wrapping in towels? You wrapped them in foil first than towels? Wet towels? I assume purpose is to retain moisture?

You must be glued to your computer that was a quick response! Let us know how the sourdough pizza turns out.

What are some of your favorite pizza doughs? Anyone ever tried sourdough? Ready made frozen pizza dough?.....

Firemonkey, I'm curious as how you made that blackened salmon, man that looks good. A quick recipe please.

Johnnyboy, on that twice smoked ham did you use smoke and if so which?

WHAT KIND OF GOURMET PIZZA ARE YOU GUYS MAKING? WE NEED INGREDIENTS, PORTABELLA MUSHROOMS .... FULL RECIPIES. At the various temps stated in this post, varies from 500 to 700 degrees. how long to cook? Does any one add smoke?

Thanks for all the info, it's great to have a forum where a novice like myself can get advice from "seasoned" KKonites. Firemonkey when you do your chicken at 350 or so is that direct or indirect?

Thanks Jasen, no I was not expecting a reply on every new post only replies to the posts I created. I will go back to my profile and review, I"ll have to verify I checked the appropriate boxes. I don"t know how many thank yous you get Jasen but thanks for all the time you you devote to administrating this forum.

I couldn't find a better forum index to ask this in, so I'll do it here. I my profile setup I have the box checked that asks " do you want to be notified of new messages". But I am not getting the notification, I have supplied my e.mail address. Can someone help?

I am looking for a cabinet with a good sturdy heat resistant( preferably )top with a drawer or two and a good size cupboard, that is weather proof. I want it to store bbq stuff and would double as a work surface. I'm thinking 30in. x 4 to 5 feet. I thought off a tool box, like one of those craftman's on casters but I don't any are weatheproof. Anyone have or know of anything that fits the bill? All opinions/recommendations highly appreciated?

I just cooked two whole fresh chicken, first time on KK. I rubbed the chicken heavy including under the skin. I cooked indirect at 275-280 for 2hours 40 minutes. Oh and oak wood smoke. They according to my and my wives taste buds turned out excellent, even so I would like to know how you seasoned experts out there like to cook your chicken? Do you marinade or inject? What are some of your favorite rubs? What temp for indirect and how long? I chose 275 because I saw it recommended in some book, it cautioned that at the 220 to 230 range whole chicken could dry out. Is that so? Best techniques for chicken halves or breast? give details please as to prep, heat range, main grill or lower grill ect... Use direct, indirect or both?

Thanks to all for your responses, very new at this (with a KK that is) and you guys are all lot of help. Nice pic Toasted and I think you are probably right on not using too much smoke.

I read somewhere on this forum about setting up so you can cook both dijrect and indirect method at the same time. What are some of the set ups that you all use to achieve this.

How do you all go about adding more wood chips during a cook? Even if you can move the food around a little to open the hinged part of the main grill, you still have the HD in the way.

I received this week my Classic Supreme cooker. Like I told Dennis it got here in good shape and to see one in front of you they are quite spectacular. I am starting the "break in" tomorrow and plan to cook a few ribs ( low temp) in the process. I have read many post that helped me in my selection, and now will get all you experts out there advise and cooking tips.