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Fish Taco

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About Fish Taco

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    Junior Member
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core_pfieldgroups_99

  • Location
    Lanett, Alabama
  • Interests
    Fishing, food & Bama football
  • Occupation
    Bank executive

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  1. I reach for Goya Adobo seasoning & salt in the cavity with some lemon slices stuck in there. I'd probably like lime slices too.
  2. Okay, the fog is finally beginning to lift. I sent DJ a picture of the one shipped b/c nobody seemed to understand my trouble. Both ends were non-standard here in the US. He may be able to dig it up somewhere if that would help. I might also, but it's on my other computer. The 1/8" bsp male end screws into the valve...so, unless you can find a replacement for the whole elbow, you don't really want to fool with that end, do you?
  3. The adjustment to the back hinge and front latch seemed to do the trick. I cooked some boneless chicken last night and did not see any smoke escaping from around the lid...none. Also, the shut down killed the coals quickly as I expected. This was not a great test but I'm very pleased and have high expectations for my next long slow cook at low temp. The unit retained heat for quite a while but that's what ceramic cooking is all about...right? Thanks to all for the great advice and counsel.
  4. Fish Taco

    Fish Tacos

    I usually grill my fish for fish tacos...but Baja style is battered and fried like Drunk posted. Cooking on a banana leaf...gotta find a banana tree.
  5. Thanks, Turtle, for the instructions on adjusting the back hinge. I took the tension off the spring and, with the lid lying flat, loosened and then re-tightened all 4 back nuts. The the lid definitely nestled down some b/c I then had to re-adjust the front latch plates to eliminate some play that was not there before. Simple. I have not tried it out but am confident that did the trick....will let you know when I cook for Cinco de Mayo this weekend. Again, many thanks. Fish Taco
  6. I opened the bottom vent b/c of concern about flashback...have not ever had one...but again, it gets a little air before the lid is opened. I did adjust the latch previously and that cut down a lot on the escaping smoke. On the first cook or two it really poured out at the handle. While the latch adjustment did not completely get rid of all the smoke I was thinking that maybe it was as good as it gets. But, even if I press down and hold the lid the smoke continues to come out at the same rate...again between about 2 and 6:00 on the dome. The latch seems to be about right to me. I have been able to cook at 250 or so but it is always trying to creep up higher. The hamburger cook was short duration at about 400 degrees...the cooker was probably only fired up for about an hour before I shut her down. I started with a whole basket of lump (Kingsford is all I can find locally)...there were some big chunks in there...it burned just about the whole basket before the fire finally died during the night...at least several hours later leaving only 4 or 5 briquette size pieces of charcoal. I love the cooker but wish it would shut down better/faster to preserve the charcoal. It probably just needs to be tweaked a little bit.
  7. So, shutting it down should kill the fire quickly? The guru plug was in so that's not it. I have not done the wood chips thing Dennis suggested, yet. However, I seared some burgers with the lid closed recently. There was a good bit of smoke escaping from around edge of the dome between about 2 and 6 (6:00 being the handle). Sounds like I need an adjustment...
  8. This evening I cooked a couple of chickens on the rotisserie. My first rotisserie and the birds came out really nice, tender and juicy...in spite of myself. I cooked the birds at about 360 for a couple of hours maybe and opened the bottom draft door & the lid to check on them and they were 160 in the thigh. I closed the lid but forgot to close the bottom draft door back down. When I passed by about 15 minutes later the dome temp had spiked to 430. I checked the birds...they were 180 degrees in the thigh and took them off the fire. Then I shut the lid, the bottom draft door and screwed down the damper on top. After an hour, the temp was still over 400. Two more hours and it is cooling down some but the dome temp is still 360...okay, it is really holding the heat...that is good...but, I just opened the lid (for the first time since shutting her down) and the coals are still glowing. Should the coals be out by now?
  9. Fish Taco

    Fish Tacos

    Sauce for fish tacos Sour cream, lime juice, chili powder. Not too much lime. Also, fresh salsa is good...chopped tomatos, diced onion, roasted & diced jalapeno, lime juice, oregano, and a half tsp of both olive oil & vinegar. Oh...and salt. Great for any type of taco...including pulled pork or beef. Corn tortillas are traditional...we breakdown and use flour...really making it a burritto.
  10. The pretty lady said this morning that she had a chuck roast that she had pulled out of the freezer a couple of days ago...and she sure wished her honey (me) would cook it for her on my new honey ("Super"). So, she's salted and seasoned and on the grill (3.5lbs). I've set the guru (my first guru cook) at 225 and the meat at 175...any suggestions on fine tuning that and when I should come home from work to check on it? Thanks in advance. Bob
  11. Been trying to help you with the state side source but... I still don't know what the sizes are supposed to be. Hey, this gas stuff is way over my head. I usually work with calculator, pad and pencil...uh...better add a fork, a knife and a spoon. I really don't want to blow up myself, my new KK, the tank, or my new KK or any combination...but 'specially not my new KK. Don't need no stinking gas to cook anyway.
  12. What size is it supposed to be? On both ends. If the large end is supposed to be 3/8ths" then your QC definitely got out of whack on that batch. And the small end of the "L" is supposed to be what??? I decided to try to buy a standard 3/8ths 90 and a reducer it to fit the threaded hole in the flame spreader. But I couldn't find anything to fit that either. Fortunately, Dennis, one of the beauties of living in a small town is that going all over town is not very far. Also, once you've struck out...you know it.
  13. Sigh... You Georgia and Carolina boys are just glad you've got Alabama to throw down on ...we're thankful for Mississippi, Lousiana and Arkansas. By the way, I lived in GA a few years, and there's not a dimes worth of difference once you get outside of Atlanta (which I used to like...but I digress). If anything, your run of the mill Georgian who is always making Alabama jokes has no room to talk. For a lot of them, it was international travel to go out of state. Maybe someone will actually help me with the gas coupling.
  14. Went to the Home Depot for a gas line & regulator to connect the tank to the fitting for the KK gas attachment. Picked up their only one...made by Char Broil and the line (female) would not fit onto the flared bolt male of the attachment (the female line fitting was not big enough). So I go over to the brass section of HD and find a 3/8" flare fitting (male) and it screws right on to the Char Broil connection. So, okay, I try a 1/2" female on my KK attacmment and it swallows it. So, this morning, I go to my bottled gas compony and ask what gives...do they have a hose that fits. Yes. They bring out a 3/8" and say it should fit...but it does not. Could it be metric? Never seen one. Are the threads messed up? No, it should go on but it doesn't. Maybe they are different sizes. So, I go to the local hardware store. The guy tries a 3/8 and says it should work...it doesn't. Tries the half...it swallows the KK. Looks at the threads...says they loook okay. Pulls out a 3/8" male flare and compares it to my KK male. The KK is...bigger. He says it must be metric. Calls around...even the auto parts store...can't find a flared metric in 3/8". So, I go to the office and google metric flare nuts on internet...look at a couple of sites...no metric flare nuts there. I'm tapped out...any suggestions???
  15. Now, what's next? Oh, yeah...the gas attachment and hose.
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