ckreef

Not currently, but ckreef stands for - Charles Kuehne Reef - as in mini reef - Yea I was majorly obsessed for a large portion of my life. Took down my last saltwater mini reef only 3 weeks ago. It's sad but unfortunately no good fish stores unless I'm willing to drive 2 hours. I'm not, but if a really good saltwater store opens up reasonably close by I'll start another tank up.

Yesterday me and Mrs skreef went to Fireside Outdoor Kitchens in Augusta GA (a most excellent BBQ accessory store). While there I spied up some skewers that looked to be the right size for my Konro grill. A quick call home to get my son to measure my current skewers and up on the checkout counter they went. On the left is my current Todd English custom cut skewers with a single 1/4 turn clamp installed. To the right is the new Weber skewers. The 1/4 turn clamp fits perfectly. They are a touch longer than the Todd English skewers but still a very acceptable length. In the middle is two more 1/4 turn clamps. I'll order me another set of the Weber skewers so I have a complete 12 skewer set.   10 skewers loaded loaded up with chicken. Note the different color sweet peppers loaded at the front and back. That serves 2 purposes. 1, keeps the chicken off the walls of the Konro and 2, color codes what type of marinade is on each skewer. Orange pepper skewers is the butcher shops house teriyaki marinade. Yellow pepper skewers are a mystery Japanese marinade. Why a mystery marinade you ask? Because I can't read Japanese so I don't know exactly what was in that pouch from my refrigerator. Tasted pretty good so I went for it.  Here they are sizzling away. Skewers stick over just enough so I can turn and move them around without a hot mitt. 

Once set up and going the pond is very little work.

Carry over cooking is usually more pronounced when cooking at higher temps. Low-n-slow cooking yields very little carry over cooking. Hopefully that was the information you were looking for. As for chicken if you want crispy skin 400* every time. 250* won't get you crispy skin but it will give you a more pronounced smoke profile.

Mrs skreef has done a fair amount of baking in the KK's including cakes. The trick is to get it up to temp. Run the top vent as tight as possible to still maintain temp. This will run a smaller fire. Then you just need to give it time. Eventually when the KK is fairly well heat soaked it should be running a clean fire. I'm also fairly careful about not letting grease get down in the KK. Grease down in the leftover lump can ruin future cooks.

Yea I never understood the whole slider concept. It's trying to fix a problem that doesn't really exist. A fork works pretty good for me.

I stand corrected. Today I found skewers properly sized for a Konro. And they should be easy to order. Will post more about this with tomorrow nights cook.

If you look closely underneath the rotisserie basket is a infrared heat diffuser plate. It has valleys to catch the grease and little holes all along the peaks. This keeps most of the grease from getting down in the coals. It also diffuses the heat evenly across the entire basket and gives you more of a direct cook without any hot spots. I use that diffuser plate for all rotisserie cooks. I probably had a slightly shorter time due to the diffuser plate compared to just using a solid heat diffuser/drip pan.

You'll never find a SS skewer properly sized for a Konro. No worries. 10 minutes with a dremel tool w/ cutoff wheel will solve that problem.

Mine were the Todd English skewers. A dremel w/ cutoff wheel solved the length problem. I don't believe they are being made anymore. The square clamp things are what makes them 1/4 turn skewers. I have 6 skewers and 12 clamps. At some point I'll find 6 more skewers that fit properly in the clamp. Then I'll have 12 skewers each with a single clamp which will still work for 1/4 turns.

I knew I could trust keeperovdeflame's advice and he did not let me down with this one.

They are awesome skewers. They were given to me a couple of years ago. Unfortunately I believe they are no longer being made. I've tried and tried to find them online without success.

TY Aussie - wonderful Christmas. I hope the same was true for you and Dee.

The reality is - - - any excuse to play with the Konro is good enough for me and this was a really tasty excuse. (sorry for the sort of crappy pictures) I took left over prime grade PR (from Christmas) and cubed it up.  I marinated it in A1 Steak Sauce for about an hour then loaded up on my awesome 1/4 turn skewers along with some sweet pepper pieces.   I had the Konro grill running hot so they only got 60 seconds per 1/4 turn. That gave them a little extra crust and warmed them up without cooking them too much. As leftovers these were really tasty and done just md. That my friends is how you do leftovers - and as a bonus I got to play with the Konro. 

Dennis thought of everything when he designed the Komodo Kamado.

The motor is mounted to the outside of the KK. There is a special bearing on the side of the KK. The small motor rod goes into the bearing from the outside. The rotisserie rod goes into the bearing from the inside. It's a great design but takes a little initial tweaking to get everything working right.

I've used a push in meat thermometer in the past rotisserie cooks. This is just a bit easier.

LOL - fortunately it has worked flawlessly the few times I've used it so the fury in me has calmed down a bit. I still don't like the company and how they are handling the kickstarter but they did produce a nice product.

I too was a little leary about the crust running that low of a temperature. Keeperovdeflame is a long time member of Guru and a great cook. I took his advice and it turned out really good. The time remaining was awesome. I had the other two kamados cruzin along at the needed temp. When time remaining got to where I needed on went the sides. When the PR was done and while it was resting I pulled the sides and put them on the table. Everything done perfectly at the same time. I agree the timing of getting everything done at the same time is the hardest part and this made it fool proof. It almost felt like I was cheating, almost - LOL.

For Christmas I did a Rotisserie PR using @keeperovdeflame's method. 250* with no sear. Turned out fantastic and still had a nice crust even without a sear. I started with a small bone in USDA Prime Grade rib roast that had the bones partially cut off and tied back on. It's always a bit scarey cooking a really expensive cut of meat especially when trying a new method but I trust keepers advice so I carried on with the plan.  I tied it with a couple more strings mainly to get it a more uniform shape. I used A1 Thick and Zesty steak sauce as a binder then rubbed it down.   Here it is loaded into the rotisserie basket. You can see the Meater + probe sticking out of the roast.  Happily spinning away in the 19" KK at 250*. This was the lowest temp I've ever run the rotisserie. You can see my semi indirect sizzle diffuser down below the roast. The Meater + worked really well. This was the exact application that drove me to fund the kickstarter. Once it goes for a while the time remaining algorithm was spot on. This allowed for really easy timing of when to put the side dishes on. Did a few side dishes on the Primo Oval Jr and 16" KK. Yup everyone needs more than one kamado. Not the best money shot but it came out perfect and tasted fantastic. This will be my goto method for PR going forward. Thank you keeper for excellent advice. 

Definitely nice looking knives. Did they have other styles? Are they out of kickstarter mode?

Fantastic looking fish cook. Will definitely give the fish rack a go during Christmas break. Tried the burger sauce yesterday - loved it

I hadn't gone anywhere just busy with another project - I'll post pictures soon.

Those stalls at Publix or Fresh Market usually has pretty decent food. The ones at Walmart are usually junk. Years ago me and my son started eating mussels in Spaghetti due to trying mussels in a tomato sauce we tried at one of the stalls.

You are correct. Down home southern cooking at its finest.