jdbower

I experimented a while back with some corn four different ways: 1. Pull back the husk beforehand, wash, remove silk, put husk back. 2. Remove the external silk but keep the husk intact. 3. Do nothing (my "control" corn) 4. Foil wrapped (essentially steamed) I had the grill up to about 500F (direct heat, under my pizza) and put them in for about 25 minutes, IIRC. Corn #1 won out with a bit more of a smokey flavor (no flavoring smoke, just the lump flavor) and ease of eating afterwords. Of course, this was the most work beforehand as well, but it pays off in the end. If you like the buttery flavor try brushing it with some melted butter before cooking, but I like sprinkling a little salt and cayenne pepper on just before eating. Since they're in the husk they didn't really need to be turned but if you're buttering them beforehand it may help. I've also cooked them naked, with the husk and silk removed. It's a very different flavor and texture, but I think I like cooking them with the husk on a bit better.

It's 6mm

Re: nd the inside diameter is... 1.13"

And the height including the clip (not depressed) is 1.4".

Re: conversion Slightly off topic, but coleslaw is a decent side however it's highly underrated as a condiment. I like a nice spicy slaw on my chicken sandwiches as well!

Thermodynamics are fun! Have you noticed any irregular burning in the basket? If for whatever reason the basket tends to burn unevenly finding the reason for that and fixing it may help. Also make sure the grill is heatsoaked first, letting it burn for a bit at high temps helps to even out the radiant heat from the walls. Another option is to try to move the deflector around to see if that helps. I'd imagine that back would make the most sense, but it also may depend on whether you've got standard front airflow or side airflow from the Guru. You can also try a second deflector on the lower grill at the rear to act as a baffle of sorts. Finally, where are you cooking the pizzas? It seems a lot of people cook them on the upper grill in the dome. I've been using the main grill and haven't noticed any hotspots but I'm using a 19.5" and my pizza stone size far exceeds my pizza size so that may contribute. I also only use the pizza stone itself for heat deflection, I don't bother with a secondary one since the temperatures are so high.

Nah, he's just married and bought the KK without consulting the wife. Any husband who's made a large purchase knows what it's like being a man who's been hit.

Also found here but I decided to repost on the forums for posterity. Cherry-pineapple sweet ribs with Zin-sational glaze From Chris Lilly, Big Bob Gibson BBQ Makes: 4-6 servings; prep time: 20 minutes; cook time: 4 hours INGREDIENTS • 2 slabs St Louis cut spareribs Dry rub • 2 tablespoons dark brown sugar • 2 tablespoons paprika • 1 tablespoon garlic salt • 1 1/2 teaspoons onion salt • 1 1/2 teaspoons chili powder • 3/4 teaspoon black pepper • 1/2 teaspoon red pepper • 1/4 teaspoon oregano • 1/4 teaspoon cumin Liquid seasoning • 1/2 cup pineapple juice • 1/2 cup black cherry juice • 1 tablespoon reserved dry rub mix • 1 1/2 teaspoons balsamic vinegar • 1 1/2 teaspoons minced garlic Zin-sational Glaze • 1 cup Red Zinfandel wine • 1 cup black cherry juice • 1/2 cup Rainier cherries • 1/2 cup blackberries • 1/2 cup granulated sugar • 1/2 jalapeno pepper, veins removed and seeded • 1 1/2 cup Big Bob Gibson Championship Red Sauce (substitute favorite BBQ sauce) DIRECTIONS Remove the membrane from the back of the rib. Combine rub and mix well. Reserve one tablespoon of rub for liquid seasoning mixture. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Preheat charcoal cooker to 250 degrees F. Place ribs meat-side up on grate and cook over indirect heat for 2 1/2 hours. Remove ribs from the cooker. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the liquid seasoning. Pour 1/2 cup of the liquid over each rib. At the same time, tightly wrap and seal each rib with aluminum foil. Place back in cooker for 1 hour 15 minutes. While the ribs are cooking, pour the red wine and the black cherry juice into a saute pan and simmer over medium heat. Reduce the mixture to 1/2 cup (about 15-20 minutes). Add the cherries, blackberries, sugar, and jalapeno pepper to the mixture and simmer for an additional 5 minutes. Remove the fruit from the mixture, add the barbecue sauce and stir well. Remove ribs from cooker, unwrap, and discard foil. Brush the Zin-sational glaze on both sides of ribs. Place ribs in cooker for 15 minutes, or until sauce caramelizes. Edited to fix a typo and add a link to Chris' Book

Well, if you're happy with the grout color I'd probably leave it as is. If it does pop out over the winter you know how to fix it, since it's cosmetic anyway there should be no damage done if it needs to wait for next spring. My biggest concern with the JB Weld is that it may come up as a gloss black instead of matte, maybe if the grout pops out you can also try mixing in some powder (graphite?) to even out the texture and just apply it to the top surface rather than digging out the old stuff?

Some of it depends on the flavor you're going after as well. In Jersey often the best pizza wasn't the stuff right out of the oven, but the pie that's been sitting on the counter aging to perfection for who knows how long and then popped back into a piping hot oven for a few minutes. Sometimes I'd order a pie the day before I wanted it and keep it in the fridge so I could reheat it one slice at a time on my little oven pizza stone. Obviously some toppings work better with this than others, but real NJ pizza is great with just cheese

I believe it's a support for the gas burner option.

Ironically the fast food place I mentioned brined their cut-up chicken for 18-24 hours before cooking. Of course there's a difference between a slow rotisserie bird and 16 minutes in a pressurized deep fryer...

I don't have much to provide except for the source of all knowledge, but pheasant brings back scary memories for me. I used to work at a misplaced fast food place in Jersey whose tagline was "Tender as Quail! Tasty as Pheasant!"

Good job! Aesthetically I think I'd consider painting just the spring section black on a black cooker to help break up the stainless wall of the lower draft door, but I'd leave the nub and the shaft stainless. I think Rustoleum has a high temp spray paint that would probably be perfect, assuming, of course, that the spring is still removable. But then again there's a good reason I'm not a decorator and my wife picks out my clothes so what do I know about taste! Either way a nice looking solution and glad things stayed cool for you.

Here you go.

Speaking of which, have you tried them bacon-wrapped? That may help you out a bit as well.

There are only a few times you need to touch the dampers. When you first start it up I put them wide open. Once it gets close to temperature you close them down to about where you think they should be (just cracked for low and slow, but you'll quickly get a feel for this), the one newbies forget is after a few hours when it's heat-soaked and the walls stop stealing the energy from the fire you'll probably need another adjustment, and then just shut them down when you're done. Except for those times the KK's pretty stable, but I still like my gizmos so I use my Stoker nearly all of the time. However, a little extra time to research whether you're a Guru person or a Stoker person never hurts.

I like that idea! Sadly it looks as though I'll be testing out my new cover today - looks like rain. And unlike the KK I'm pretty sure the burner will rust if I forget to cover it.

A wise choice, but you know what they say about beggars and choosers

It seems like most people put the deflector on the charcoal basket. This probably creates the most even deflection since it's lower down, but I tend to use the lower grate. My reasoning is more laziness than anything technical; I can bring the cooker up to temps with the heat deflector in place and more easily launch some smokeables into the fire just before I put the food on without removing anything. Since I'm still happy with the results I figure that's all that matters I always leave the liner on, the theory is that it will help smooth out hotspots and protects the deflector - plus if you ever drop the deflector and it breaks it's still useful if you put the pieces in the liner. I put the drip pan on top of the deflector to protect the surface a bit, but I also use the deflector as a pizza stone so it's not exactly spotless.

I found it a bit annoying to move my wok burner in and out of the garage between cooks, lugging it plus the propane tank plus the wok itself was enough of a chore I frequently considered just doing things inside. When my wife became enamored of brats with fried onions I figured it was about time to send an email to JohnnyBoy. After a few measurements I've now got another matching cover that protects the burner as well as hides the propane tank and even the propane lighter for the KK. It's got a handle on the top for easy removal and JB even thought to add some Velcro straps that can attach to the legs (unlike the KK, the burner's shape could allow the cover to blow off if the wind hits it right). Thanks for another top-notch job! The outdoor kitchen is still a work in progress, a plywood patio isn't exactly matching decor, but that's a project for next summer Here are my beauties all hidden away:

I guess for some people BBQ is a sauce and not a cuisine. Or religion...

To add a bit to FM's description, over a long enough timeframe the temperatures of the cooker and the meat will equalize. For example, shoulders are often cooked at 220F and pulled at 195F, not much lower. I had a cut finish in the middle of the night unexpectedly and pulled it out at 205F and had I left it for the remainder of the day it probably would have been at least 215F. In general, tough cuts like briskets and shoulders are done at low temperatures (~220F) to high internal temperatures (~195F). Poultry and roasts are medium temperatures (~325F) to lower internal temperatures (~150 - but it depends a lot more on the meat since a beef rib roast is good at 135 and chicken is best left to 160 at the breast). Steak is done at high temperatures (~500F) until they just stop mooing. Of course, sometimes breaking the rules of thumb also yields tasty results, other times it yields salmonella.