Professor Salt

A little late here on the response, sorry everyone.

Great to meet Dennis in person, and also Chuck from this forum (So Cal Cooker). I learned a bunch of contest cook strategies at this Chris Lilly class.

One thing I found real interesting is that Chris prefers cookers that have low airflow through them. He's an equipment fanatic who owns a whole mess of cookers in his backyard, and has seen lots of designs from many manufacturers. Less airflow means less moisture carried out the exhaust, and that ultimately means a juicier BBQ.

As you all know, that's one of the best features of the KK design. Chris liked that aspect of the KK very much, and I believe Dennis is going to give Chris the chance to test drive one for himself.

I'll post a few photos from the Chris Lilly class. A few times a year, Chris gives brief "intro to real BBQ" talks for the general public. I feel very lucky because he almost never gives this sort of in-depth class where he shares his competition cooking methods with other BBQ contest cooks. I'll post some photos here, and link to some others on my Flickr archive: http://flickr.com/photos/professorsalt/ ... 107280910/

When I get around to writing a blurb on my blog, I'll put up a link to that too. For now, enjoy the photos.

Dennis and Chris chat over my Black Dragon

Chris Lilly's pulled pork butt

Chris selects the best pieces for the turn in box

The demo of a pulled pork turn in box (for KCBS sanctioned contests)

Brisket was started on a different cooker, but finished on my KK. Chris is using my giant spatula in this photo (I'm never washing that spatula again....)

AND' date=' if you aren't used to controlling the temp yet (or no Guru), don't try doing it overnight or you'll make yourself nutty. Ask me how I know that! [/quote']

Welcome. I'm new to this forum too. I'll have to agree w/ Sanny. I did an overnight brisket for my first cook, and the temps rose some time during the first 8 hours or so of cooking. Temps kicked up to 300, and the brisket cooked way too fast.

I did a couple of test burns before my first cook. Not because of any smells (which I didn't notice), but because I wanted a grip on controlling the fire in this new equipment. I ended up screwing up the first cook session anyway. Live and learn.

In retrospect, I probably should have done pork ribs for my first cook, because it's the meat I cook most often in my other smoker.

I suppose this is my advice: cook what you're most familiar with to appreciate the differences between your old equipment and the KK.

Depends on how much air you give `em once you close the lid.

Welcome, and looking forward to seeing more photos from you.

Great tip' date=' but there's also something to be said for dismantling the crate with the crowbar......demolish[/quote']

True enough, Paul. But the bonfire will burn more impressively when you light up the crate intact.

I thought I'd start a new topic for folks who are bringing home baby for the first time.

The crate comes with its own crowbar, and I was tempted to start flailing away with it. An hour later, I finally got the very well constructed crate apart. My driveway looked like an F2 tornado hit it, what with the litter of wooden slats.

There's a much easier way that's been mentioned (buried, actually) previously in this forum. Simply remove the lag bolts at each bottom corner of the crate, and the entire crate lifts off in one piece.

I noticed other forum members who went about it the hard way like I did, so I figured this tip deserved its own thread.

Hope everyone stateside had a great 4th. I cooked brisket and pork ribs (plus dogs, burgers & steaks). The second session on the KK came out a lot better than my first, thanks to your tips on controlling the smoker.

I'm amazed at how little draft it takes to keep a fire chugging along at 200-225 degrees in the KK. I guess that's a testament to the efficiency of the design & materials. I had the top vent open only 1/4 turn from fully closed. That's a big shift in technique from my Weber Smokey Mountain, which I run with the top vents fully open.

In any case, thanks for your tips, everyone!

Power of the press. I am a freelance food writer, with a specialty in BBQ. I asked Dennis for a loaner, and he obliged.

Just guessing here' date=' but they look larger than 10". While I want function, I also don't want it to look like it is about to fly away at any moment. The smallest it can be and still provide function the better it will look. I don't see where anything larger than one standard plate diameter would be necessary (which is around 10"). -=Jasen=-[/quote']

I like the size of the, uh, corrugated teak prototypes. I use "half sheet" baking pans to transfer meat, apply mops, etc. I'd like a side table to hold a 18" x 13" pan loaded down with 30 pounds of meat without dumping the whole thing to the ground.

Jasen's got a good point about the points. Probably would be weak and snaggy in the folded down position.

I also add my vote for a way to hang tools / towel. Can't ever have too much room for that sort of thing. If there's any way to have a vertical magnetic surface under the teak platform to mount a Polder thermometer (keeps the LCD display from blacking out in heat of direct sunlight), that'd be cool too.

Thanks, Toasted Morsel. That's just the first show and tell writeup about the KK's features. Wait'll I actually cook something on it.

J, I've got a whole mess o' photos. Where should I post these?

Be sure to share some of your pizza recipes - I can't wait until I get a "pizza oven" able to get to 800F.

I will! Still getting up to speed on the firebox controls this week. I'll smoke a brisket by the weekend, and pizza comes next week.

Thanks for the warm welcome, everyone.

Just a quick hello from Southern California. Nice to meet you all.