U2PLT

When I showed my wife the side by side picture, she said: "Ma & Pa Kettel"

Flats I have cooked several flats from SAMS that were choice. I like to trim off the fat. Cooking at 220* I found they reach 185* in 6-7 hours, then I seal them with 1/4" of beef stock for 1 hour which always leaves them nice and juicy.

Rotisserie Chicken By using the off the shelf pair of Weber Charcoal holders designed to fit the Weber Kettle there is no direct charcoal fire on the EZQ baskets 6" or 8". It also meant that none of the chicken drippings fell on burning charcoal. I use nothing but lump with some apple wood that gives a very nice flavor. A small Webber drip pan just fitts between the 2 Weber Charcoal holders that are set on the KK charcoal holder at the front and back of it. The charcoal holders are tight against the KK two vertial arms that hold the heat deflector when used. I convinced my son that he could BBQ two whole chickens in the 6" EZQ and have really great chicken. He now agrees. I have the 8" also and have done 2 14# Turkeys in the 8" EZQ and it works with this set up and clears everything. The turkeys were great. I cooked at 350* by setting the KK vent system and it holds nice and steady. I have also found that I can cook until the thigh is 180* to 185* and the breast comes out tender and very juicy. With this I do not have ANY blood deep in the thigh joints.

Dennis I want to give you 500 ATTA BOYS for refunding Rotissere connectors costs to my son Tom. Just a great example of someone who really cares about his customers. I know you had some trouble getting them to Tom, but I know he felt you were doing everything possible to get them to him, and he got them.

Squirrels We have a problem here in Texoma Land next to the Red River....our Squirrels have slanty eys.....

Turkey Seasoning Yes Glenn I use the Mc seasoning and I really like the flavor that got infused with only a good coating on the outside and inside. As you told me the Roti really helps get what ever you put on outside nicely infused. Normally you see lots of recommendations about rubbing the spices under the skin of the bird. I am sure you will get a stronger taste by rubbing under the skin, but we had plenty of nice flavor without doing that. Cozy

Turkey My wife got it for me on sale after Xmas at Wally-World. It was a butter-ball pre-brined. I used Mac Chicken & Poultry seasoning after Jiarby had told me it was really quite good. So I just dusted the outside and inside with it. I wanted to do a Turkey using the rotisserie. I cooked it at 300* for 3 hours until thigh was 175*. The breast was very juicy and all the joints were clean with no red juice any where. The KK closed Roti is just great; for all the juices just keep rotating through out the bird. After I took it off I tented it and let it sit in the oven for 45 minutes before carving.

12.6 lb turkey in 8" EZ-Que basket.

Tormek I have had a Tormek for over 10 years now. It is great especially for repeat grinding on different woodturning tools. A wood turner invented a diamond coated wheel that fits the Tormek. It is coated with 30 micron synthetic industrial diamonds, www.t-jtools.co.uk. Grizzly Industries has just come out with their version of the Tormek called the T10010 and is made in Germany for them. It sells for $169.95 and has three accessory kits for different tool grinding. www.grizzly.com or 1-800-523-4777. They have been selected as Best Buy in several types of woodworking tools.

DL I send my heart felt prayer for you. Cozy

8" Birds-Eye & Cocobola for Glenn! Merry Christmas!

EZQ I have one and EZQ when you call them will tell you what they send. You have a choice of either a Battery/110V Motor or a 50# capacity 110V only motor. You can also get either a 6" basket or 8" basket or both. You will save money by getting both at same time. I also got a pair of the WEBER charcoal holders, which I found would just fit on front and back sides of KK. I load them up with lump and then have enough space between them to place Weber throw away AL pan to catch any drippings. I can cook direct without burning the Birds this way. I posted pictures of this previously on KK forum. It cooks chicken better than any other way. Which Jairby agrees with DL on how the juices just get permeated thru out the meat. I am going to do a 14# Turkey soon which fits in the 8" basket.

Cutting Boards Cooks Illustrated and other sources have rated Bamboo cutting boards as the best. SAMS in TX is carrying a beauty 2 sided with SS band and handles for $38. You can find cheaper and smaller at Target. But this one is really nice and large and I have used it and it is great.

In Trouble I spent many hours as an Air Force Fighter Pilot, plus time in start up days of the U-2. As a single fighter pilot me and my buddies met for twofers every Friday at the club. It was such that Friday night was like Saturday and Saturday was like New Years EVE. I finally got lucky enough to find a really great lady who thought I was rich since I was a Captain. She saved me from an early death due to much partying..... She has stuck with me all those years....got lucky again. PS she is all I can handle.... Cozy The Really Old Fighter/U-2 Pilot

Mills by U2PLT I am 78 so things are going to probably slow down. I make less than $.25 per hour for what I do, but it is my choice to make something lots of people say they like. I have a warranty that says you can send it back for refund if after you get and don't use it you get a refund except for postage. No questions asked or a run around like someone I know.....

Two pair for Happy BBQ'r:

Hobo EZQue I bought it for RV'ing and Dallas Cowboys Tailgating. We had some wind so it took longer to finish. However I have a design for a wind shield that I am going to make out of some old AL stuff for a frame. Will post it when finished. As Dennis said the rotto effect is to really infuse all the juices continously. I had used a Tomes Chickin and Poultry Rub sold by SAMS. I dusted the bird the night before, Tom my son thought I had also rubed it on under the skin, because he could taste the effects of the seasoning thru out the meat. . DL is right on about the great effects of using the Rotor. We both like the end result better than beer can chicken, or spatchcocked chicken.

Tests Why not send a good sample to Naked Whiz for him to test the same way as before and see what percent ash he gets????

Not 27 In the SAMS pack there are 3 spare ribs not trimmed. So 3 packs equals 9 Ribs that I trim to St Louis style. Next buy I will take pictures.....

Use Your Imagination Just bend it to fit the curve!!!!!!!

New Rib Rack There are nine spaces for ribs that are far enough apart for the biggest Spare Ribs you can find. They were welded with TIG and there are absolutely no spatters anywhere. They used 1/4" SS, with two rods on bottom on each side for extra strength. It is quite heavy. I have built my own with my son who has a wire welder with tanks. But it is nothing like the TIG. Plus the bends are perfect and I used a large vice before, and decided it was not worth the effort to meet this products quality, much like DL's attitude. Which says perfection gets more word of mouth customers than the best advertising in the world....... With nine spaces you could hold 3 of SAMS crovacs which have 3 Spares untrimmed in them. I trim mine to St Louis type.

Just purchased this rib rack from: SouthernSteamers Very well built Stainless Steel and it fits perfectly in the OTB!

Birds-Eye Maple.

Low & Slow I used apple wood in a neat small cast iron smoke pot from BBQ Delight. It is just the right size for the KK. You can stop the smoke cook at a shorter time and get a rare hamburger. However I have found that with this 220* smoking approach the HB is just as juicy as a rare one. BBQ delight uses wood pellets, but I just cut my apple chunks into smaller sizes and they worked just great. www.gardenluminary.com sells the pot alone or with a package of 4 bags of pellets cheaper than BBQ Delight. Smoke & Spice by Jaminsons is totally about smoking on your BBQ at 220*. They have sold over 750,000 copies.

Low & Slow The Jamisons have a great BBQ Book all about "Smoking & Spice" which is BBQ at 220*. First edition was around 1994, updated is 2003. They have great recipe for smoking hamburgers at 220*, which I have done and my wife says its the only way to cook hamburgers for her.