ckreef

Dang it tinyfish - you seriously outdid yourself with that one. Fantastic presentation. What are the little red squares? Sent from my XT1585 using Tapatalk

If we're talking md high heat (350* - 550*) there are two basic ways to run your vents. . If you want a large bed of coals for direct grilling (hamburgers etc...) - open the top vent more. (2-3 turns) This allows a bunch of heat to escape so you have to set the bottom vent more open to maintain a given temp. This makes a larger bed of coals good for direct grilling. . If you you are doing indirect cooking (baking, casseroles etc...) then a large bed of coals is not needed only temperature. In this case set your top vent in the .5-1.5 turns. That traps more heat in the KK and you can run with a smaller bottom vent setting. . A good real world example is rotisserie chicken. I like doing it at 400* basically direct. . If I set my top vent at 1 turn and the bottom vent to a setting for 400* there is a fairly small bed of coals but it does get the job done. . What I've found is if I set the top vent to 2-3 turns (lots of heat escaping). It makes me have a more open bottom vent and a larger bed of coals to maintain 400*. Doing my vents this way just makes better rotisserie chicken. Better skin color that is crisper. Internally the chicken is basically the same since both methods are at 400* . For me it's all about what I'm cooking at what temp to determine the top vent setting then run the bottom vent at whatever setting it takes to maintain my temp. Sent from my XT1585 using Tapatalk

I think heat sinking over night is generally a waste of charcoal but you will have a more stable cook (in the beginning) if you heat sink for an hour or two. . With that said some people will fire up the KK the night before and just let it ride until morning. When they wake up they can immediately put the meat on since the KK is already at temperature and ready to go. . With a full load of lump you won't have to worry about running out even after it ran all night. Sent from my XT1585 using Tapatalk

I want to know where all the pictures of the Burning container ships are? . You all are going easy on xraydoc Sent from my XT1585 using Tapatalk

Keep in mind it wouldn't have to be BBQ sauce. Any reasonably thick sauce that goes with meat. Maybe a Mandarin or Teriyaki sauce to have burnt ends with an Asian flair. Sent from my XT1585 using Tapatalk

Great looking food. Fun times.... Sent from my XT1585 using Tapatalk

I have never seen that brand in the store will have to look for it. Sent from my XT1585 using Tapatalk

I'm going to agree with you on this one. Broccoli has no business on nachos. Sent from my XT1585 using Tapatalk

Glad to hear your wife is back home. . More important than paying attention to the weather is paying attention to the KK. These things can get out of hand quick. I quit paying attention one time. My thermometer went all the way around the face and back up to 200. It was screaming hot. Not really good for your KK. . Make sure you do a good inspection on the inside especially around the surface where the gasket sits. If there are any issues don't panic call Dennis. (he got a panic phone call from me - LOL) . On the bright side you're probably done with the venting burn in process. . Sent from my XT1585 using Tapatalk

Great looking cook. Did your butcher had the ingredients to stuff and wrap that up for you or did you bring your stuffing to the butcher? Sent from my XT1585 using Tapatalk

Ponzu Sauce is a thin, flavored soy sauce usually used for dipping things like Chinese fried dumplings in. . Can also be used as a marinade or more likely an ingredient in a marinade. A relatively high salt content but probably not as much as straight soy sauce. . Pork or chicken with an Asian flair. . Can be purchased in your local grocery store or homemade starting with a soy sauce base. I usually have a bottle of Ponzu sauce in the fridge that I use for various cooks when my brain wanders in that direction. . Looks like I'm running low, need to buy another bottle. There are various flavors out there for sale. Sent from my XT1585 using Tapatalk

Great cook, pictures and post. I think you outdid yourself on this one. Sent from my XT1585 using Tapatalk

Great looking plate of food. . LOL on the title but you're taking the fun out of it. I like freaking CC out from time to time. Sent from my XT1585 using Tapatalk

Excellent salmon cook. Sent from my XT1585 using Tapatalk

Ribs look good. It's kewl how that bakery did the name on the loaf of bread. Sent from my XT1585 using Tapatalk

Great looking breakfast. Sent from my XT1585 using Tapatalk

I think August is to close around the corner. But I will say a rotisserie turkey for Thanksgiving is my guess. Sent from my XT1585 using Tapatalk

Nice looking brisket. Reef's Bistro

Off to a good start. Can't wait to see more pictures. Reef's Bistro

Very nice. I love a Chicago Style deep dish every now and then. Reef's Bistro

I want to try a cup of cat crap coffee - can I start feeding my cats beans? . Seriously I would try it. I have no food phobias. . Reef's Bistro

Great pictures great looking KK. Reef's Bistro

Sauce was a separate pan on the stove if I remember correctly. Reef's Bistro

Great looking loaded nachos. If Mrs skreef reads this post we'll be doing nachos soon. Reef's Bistro

Great looking ribs. I use to cook decent ribs. Last couple of times I wasn't pleased with the outcome. Reef's Bistro