DaveyR

Dave funny you should post this as i am looking at the same thing. I was thinking about the one without the granite and getting that locally. Was waiting for the winter to end and then was thinking about asking Dennis if he can make a matching cover for the KK. Davey

Congrats on the unpacking and first cook. Welcome to the club

Hi CC It was stuffed with Boston buts and some basic herbs. (Rosemary, pepper, salt and my normal rub)

Great looking cook.

Pizza night..... with the new pizza stone as well. What more can be said. Nice home made dough, mushrooms, Onions, smoked mozzarella (Done on the KK of course) and some turkeyroni for toppings. Stretching the doe Waiting for its turn Nice color and love the heat that is held from the stone. Just perfect nice thin crust Yes i use parchment under the pizza so that way i can get it off the peel's otherwise it sometimes sticks even with cornmeal on it but hay.... each to their own

Simple quick cook of port loin, peppers, spaghetti squash and zucchini Nice mid week cook.

Ok so i have been a bit slack on a couple of the postings that i was supposed to have done.... Also missing a couple of photo's but here goes. For the New Years eve this year i decided to do a suckling pig on the KK. So after talking it through with my friendly butcher we came up with a plan for about a 20 pound suckling pig that we de-boned and then stuffed with 2 boston buts so it was a good solid mass. During the de-boneing and stuffing process. All ready to go on the KK after sitting the fridge for a couple of days to get nice and flavorful. (Had to buy a bigger tray to move it around on) Fresh on the KK and just starting to hangout in the nice temps About 3 hours in to the smoke and starting to get a nice color Man i am starting to get hungry again just posting..... Ok at the end of the cook and ready to come off. Now lets see some of that smoke ring and color. It may look like a bit of a hack fest but it was just removal of the crackling and legs and head had happened. I think that this is now a New Years tradition. If you are in philly for 2016 look me up and come on over

Nice cook SmokeyDave We were up in the pocono's trying to make it back during the ice storm. But just finished a good pizza cook....

Eggary that is how i ended up with a cooked turkey for thanksgiving at 7am for a dinner at 6pm. Had a 20lb turkey and knew that i had to have it off the grill by 11 am for the 5 hour drive. Did bad backwards maths and didnt hold my temp low enough so turkey went on at 4am and was done by 7am. Oh well for the first turkey it still tasted ok but was a learning experience. This years was much better....

Looking good CC

Looking good there.

Hay normstar are you handy in the electronics form. As i have built and am using a home made version of the Cyber-q i have a Digi q but just prefer to have the ability to make changes online. The other advantage of the home made one is that you can change the wireless out for something that has longer range and something like a pringle can antenna. The things that you would need is the ability to do some soldering. Access to a 3d printer to make a case. http://tvwbb.com/forumdisplay.php?85-HeaterMeter-DIY-BBQ-Controller if you are intrested. I can assist / hep a bit with the building. I am currently trying to make a better mount for it so i can eaisly use a roto damper rather than just the fan. Davey

Dave my thoughts are with you and your family. I have kind of an understanding of what you may be going through. Davey

I know i would be in for a version of the double grate that would work on the 23 as well. As lots of time i want to get down in to the low temps and i struggle to get 165 - 190 and not over shoot or let it go out.

Brisket done a few days ago... Picked up from Resturant Depot. Home made rub kind of texas style. Cooked for 16 hours at 225 and pulled at 205. Wood was apple and Cherry. Trimmed up and ready for seasoning Sitting in the fridge to let the flavors mature Checking on the progress Thats better the the smoke has cleared so i can see what i am doing now. Getting there slowly starting to get some color I forgot to get the last shot of it fully done. But it had great bark but was a bit over done for me. I think that next time will pull at 195 and then rest.

Tony my bird is now having a nice bath in the pool as well

Ok so this time i decided to something different when i did my salmon. I wanted to do a whole filet and for the brining i did it in a vacuum bag with weights rather than just weights. Ok here goes. Salmon with brine in the bag ready to be sealed. Vacuumed and brining in the fridge. Weights on the salmon to assist the meat with firming up. Finished the brine process took about 1/3 of a cup of liquid out of each filet. Then in to the fridge overnight to allow a good pelicue to form. smoked about 2 1/2 hours at about 200 with cherry and apple wood. until the inside temp was about 145. In the fridge to cool down then will be packaged up and the whole filet will be taken to thanksgiving to go with the turkey that will start the process tonight. Packaged and ready for transport. Davey

Hay Parrothead yes i am still interested. I do not have access to a loading dock anymore. How soon would you be looking for doing a purchase. If you have access to a loading dock i could most likely make the trip up to NYC.

I Just moved / Picked up my KK a few weeks ago. I rented a small 16' truck with a lift gate from Penske. It was a cost of about $100 as it was for the night. I also included about a dozen moving blankets and wrapped it really well and then used ratchets to the wall. Using the lift gate 2 people are able to roll the kk around. Davey

For those that want to look further at this. http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6126a4.htm So the CDC has an official page for "Injuries from Ingestion of Wire Bristles from Grill-Cleaning Brushes"

Hi Dennis I have built a Heater Meter that uses WiFi so as long as you have wifi coverage you can also then check from internet. I am just waiting for a bit of Stainless to come in and then get a case built then i should be able to post. I am currently using a couple of the thermoworks probes and thermocouples. Davey

Welcome and enjoy the new cooking experiance

Ok so i have just finished building my own heater meter for controlling the KK. So far it is good but i think the next step is one that is using a solenoid to control the airflow coming in and out of the port. (Using a roto damper) As a result i need to get an adapter made up. Anyone know anywhere that is good for doing a single item build from rough plans. Would like it to be like the Guru adapter but with more of an open channel to allow more air to flow un-aided by the fan when the damper is open. (Currently it is only about 18 mm on the guru port vs the 30 mm of the port on the kk.) The adapter would basically be a piece of 30 mm tube through a flat plate of about 50 mm square with 4 holes one in each corner to bolt the roto damper to.

Great post Wilbur it all looks yummy.

Tonight's cook was pizza. First one is home smoked Salmon and capers. Second is pepperoni mushroom and cheese. Bake temperature was about 525 - 550 on top rack on a 1" thick soap stone that we had lying around as i have not had a chance to get the Pizza stone ordered yet.