U2PLT

My Son TKline01 is my son who would like an OTB just waiting for things to fall just right. Dad Kline, aka: U2PLT

Adjustment for Smoke Leaks I talked with Dennis yesterday and told him I was thinking of filing the holes on the front closure system so I could create more tension, since I was able to stop smoke leak by pushing down on front handle. He told me there was actually movement available because holes had just that sort of relief in them. He also said that with use the gaskets will get flatter, and he was thinking of pounding the gaskets with a wooden mallet after construction before they do the smoke test.

OTB vs Classic shape The Naked Whiz made a temperature measurement using precision instrument on both his BGE (classic shape) and the OTB KK. He posted those results in his evaluation of the KK on his forum. It was just one approach;not an ultimate instrumented test. Like testing for aircraft structural failure which we had instrumented at Wright-Patterson with hundreds of strain gauges and hydraulic poles to create all kinds of movement while taking data.

Mills by U2PLT I use: Mesquite, Birds-Eye Maple, Walnut, Cocobola, & Cherry in natural woods. I also use Dymond Wood & Colorwood a product of Rutland Plywood. You can see examples on: www.cozycrafted.com

Mesquite with accents.

Roasting Corn We always did like Like Firemonkey said, but in addition we added some slices of butter, along with fresh ground pepper & salt, all adding to a BBQ smoking taste.

Anniversary A real anniversary will start when you get a KK.....

Tying up Roasts Continued. There is a nice set of pictures doing this at: www.recipetips.com/kitchen-tips/t-21-353/Tying-Beef.asp Print it out and you will have an easy set of steps to remind you.

Tieing-up Roasts Sanny if you go to: www.vertualweberbullet.com/pork2.html, you will find a place there to click on a video about tieing-up roasts, it is very good.

Smoke Pot I use a 1 quart cast iron pot with 3 3/16" holes drilled in the bottom. You place 3 dry wood chunks or so in it. The lid is very tight and the smoke comes out the bottom, some use flour paste on lid for tight seal to force smoke out bottom, which is very clean and imparts excellant smoke taste on surface of meat. Smoke does not penetrate the surface of the meat. The so called smoke ring is result of chemical change to compounds in meat to nitrous oxide which is red and causes the red smoke ring. But it is not a smoke taste from the smoke. The Naked Whiz has a very comprehensive discussion of this on his WEB site in his Questions & Answers section. Cozy

Here are few pics of the smoke pot before and after use.

Sweet Onions Texas A&M developed the 1417Onion that is really sweet. As to the bullion cubes, we love the sweet onions, like vandalia or 1417, but using a whole onion with hollowed out hole: beef cube, pat of real butter, several dashes of Worchester sauce, rapped in foil, grilled on KK for 45' at 350*, and you have a sweet onion with a great taste.

Great cover!!

Grilled Onions Yes, use whole onion, hollow out hole, place beef cube & slice of butter with several dashes of Worcheshire sauce in it, rap in foil, put on the KK when grilling for at least 45'. They are supper.

Cleaning SS Bartenders Friend found at Wal-Mart is the best for SS.

U2PLT Retired from Air Force Sep. 1974. Flew combat: Korea, F84G 43 missions. Vietnam, F4D 179 missions. Flew U-2 1957-1961 the beginning of the program. Latest attempt at getting it right: www.cozycrafted.com. Switched from Mex-K to KK at end of May 2007 with OTB Supreme, and love everthing about it, plus the top service in this business.

Shipping Container I carefully took it a apart, because there are nice pieces of plywood that I can always find uses for. The 2X2 posts are also usefull for projects. I had lots of smaller pieces that I cut up to use as fire starter for my fireplace.

Patent Great, "500 ATTA BOYS".

Thermometer You can check both by putting in boiling water, and see what they both indicate.

Notified Dennis of Friday that I was missing the Thermometer. It arrived on Wednesday, what service. I previously had to wait for months for missing or needed items from you know who. In addtion the KK Thermometer is top of the line with 1% precision, what a deal.....

Smoke Ring On the Naked Whiz WEB there is a detailed discussion of how the smoke ring is generated.

UPS freight arrived on Saturday with a new OTB Supreme. The packing crate was the best I have ever gotten compared to 3 other ceramic BBQ. I would rate it a 10 on scale of 0-10. Three other Ceramics I have received would get a 2. The grout finish was smooth and much better than any other I have had. The surface finish on the lid & main body where they meet was just outstanding as well as the top hat to lid. The spring adjustment was easy and lid opening & closing was just superb. The bottom door and its design with a SS lined receptacle is just outstanding. You have any competitors slam dunked.

Smoke Ring The smoke ring does not represent actually smoke penetration or taste. Smoke is only deposited on the surface. You can find an in depth discussion of smoke/BBQ on: www.nakedwhiz.com in his FAQ section where smoking is discussed very nicely. The smoke ring is a result of Nitrous-dioxide.

Tenderizing with Tumblers Cooks Illustrated has tested these gagets and found that they did enhance the tendering any better that putting in a Zip Loc bag and storing it overnight in the Frig.

Thermopen I have read on several forums that to rely on a Pop-Up on the Turkey is not reliable. The Thermopen I have use for over 4 years is just great. My son got one but over a year later it got lots of rain because he left it outside and it would not work. I told him to contact Thermopen, they fixed it for $20 and now works perfect.