primeats

Wow is all I can say. What a great combo, the Salmon and Fresh basil combined with the coconut coal. I'm really jealous 'cause I didn't post pics of the pork loins I smoked with a few pieces of the stuff first! In the pics to follow(eventually)the pork had a definite perfumey aroma, not unpleasant I might add,I've read it can take on an almost incense type nose of which I would agree. But since I really burned it with my hardwood sawdust in the smokehouse(on a hot plate burner) just to see if it would even light and to see how much residue was left(not much,about what I've seen with my lump), I was happy to see that it was completely consumed. As it was smoldering continuously with a heat source directly underneath there was no way to determine how long it would have burned if left to it's own end. Sorry you couldn't have tasted the chops this morning for breakfast, but then again I missed the wild salmon as well!

Just unloaded the truck 1/2 hour ago. Fastest I've ever unloaded 1320 lbs of charcoal before. Also the smallest footprint, I randomly weighed a box and it came out to 22.61lbs. Don't you hate it when you get more than you paid for?Pics to follow later along with the KK model in the store(code name: Enterprise) This is the cooker "Enterprise" no those are NOT dilithium crystals Mr. Scott My daughter Kathleen with the "Enterprise" ready for a mission!

Tony, I never used the heat deflector as a pizza stone. After extended use the outer coating kinda chipped off. I always used a fibrament stone for pizza(best damned pizza ever).If any one has the inside track on KK use , you do. I'm sure Dennis will tell you that was the heat deflector, that could double as a pizza stone.

All Daves must wear Crocs!

I agree with Pyro on all accounts except for fish, my walleye has to be filleted. Welcome to THE forum for ceramic cooking!

Our local paper interviewed us and this time filmed a short video for their website. For a short video they were there for over an hour, luckily we weren't real busy http://video.ap.org/v/Default.aspx?g=79 ... tner=en-ap

Can't wait to get my EZQUE basket, every time I use the chicken wire I cut the S**t out of my hands and arms if I don't use my welders gloves. I left them off this time to show my wife how pain full it can be. Gotta convince her to get the basket, we always try to do things ourselves(like try to make our own basket) but this is something that is a little beyond my fabrication skills, and not very cost effective either. Hey I managed to buy the KK so it shouldn't be too hard to finagle a $900 purchase for the business! By the way John, the RAGBRAI folks went past my sisters place in Morley, they ended up in LeClaire, did you get to see the multitude of cyclists?

But first, the finished product from Friday: My lovely assistant Kathleen All lined up to put on Godzilla before sauce, but wait, there is one sauce missing... Oh yeah baby this'll curl yer toes! These are shanks from the front legs,only one bone showing because they split them in order to get a product that can be easily bbq'd, then probably vacuum pumped with the basting solution. Kelly is waiting for Daddy to drop something, or for one to get within jumping distance from her mouth! On the grill waiting to get sauced! "That's Hot!" 2.5 hours later... Perfect

After 2.5 hours @ 225 , I took them off. Brought them down to the sailing beach for all to sample( the spicy ones turned out the best) Thinking they would be very salty..not really, the texture was that of a cured product though, maybe if I'd have gone 3 or 3.5 hours they would have a better texture. Not that they weren't very tender, oh yes, and rave reviews from all. The Korean chili sauce that is usually too hot for me straight was incredible, since they were already "pumped up" the chili sauce was kinda spicy but not overwhelming. I would try it with real chicken wings sometime.Pics to follow:

Ok, now that I've hijacked Firemonkey's string and chronicled my "one day in the life of.." I'll return to the KC Wildwings topic. After looking at the label on the box, these things came to me "pre-basted" with up to 30% of a basting solution including " ham flavor?" So I'm guessing they'll be a tad bit salty.I'll post the pics and explain how these " wings" are made later as soon as my eyes focus properly.

These folks were very hungry, 100 people, 80 lb pig, 3 butts, 124 ears of sweet corn picked yesterday, 36lbs homemade potato salad, 15lbs baked beans----GONE, everything except for 3 ears of corn. I swear the best sweet corn I've had in some time, maybe the best, full ears,large ears, and so sweet you didn't need any butter(which we always provide a soup kettle full of to dip the ears) I however opted for the butter anyway. Being a native Iowan I think we have an innate sense for what constitutes good corn. And man was the pig good! But the butts were better, even with no rub at all!

And we won our softball game tonight 12-2, with yours truly on the mound. I've got a new moniker--Dr. "K". I'll try too not let the success go to my head, and Deej, I know what beer goes good with a victory! COLD ONES!

Yee ha ! Can't wait, nice to meet MikeA in the store today.

usually in an open pit a smaller pig like this would take 12 hours easy. enclosed like this at temps around 300 it'll be done in a much shorter time. Also using much less charcoal. When done in an open pit figure around a pound of coal for every pound of the hog. I can get a 12 hour burn with as little as 40 lbs now in the cooker. Here's the pig Here's the rig The butts from last nite When the bone is this clean...! And 125 ears of corn,minus the one I just ate!

The pig is in a contained roaster on a trailer, the butts went on at around 4:00pm yesterday. At midnight the temps were at 165, and i just shut everything down. At 4 this morning they were perfect! pics to follow.

Gotta love the Icon: mungeti

Still frozen, hope to have some pics late this weekend or early next. Two pig roasts this weekend starting tomorrow at 4am. Serve at noon. Softball at 7, party at 8.got three theoretical butts on now, should be done about 4:00am, just in time to put the pig on the big cooker. Doing a corporate party and they only have 1 hour for lunch so I'm gonna have these butts pulled already for them to eat and then pull apart the pig while they're being served( I sometimes cheat!). This way everyone gets to see the pig( the one on the spit). Even I can't slice and dice a whole hog in time for 110 people on their lunch hour! I'm good but... Maybe Denise can snap some pics and I'll try to post them

Yep smoked some shanks myself, MUCH better than anything commercial!

I think with the near air tight seal with the KK, especially the Gen II model, you'll snuff out the fire before you get any heat. I have a friend who has an Egg, good cooker, but not the same caliber as the KK, AND not air tight at all. The top hat on the Egg is far from air tight, but maybe it's because he has an older model. Just my .02 worth

Pig Wings to Arrive Today OK , I should get some shots of them today if the digital camera makes it to the shop . Really curious about this product, may have to experiment this weekend, purely for quality control and safety for the clientele. Anyone suggest a good brew or wine to go with the swine? Deej...?

15 to 20 left As of today I've got commitments for 35 boxes, I'd like to keep 5 or 10 so that leaves 15 boxes up for grabs. I have posted on another forum as well so it's going fast. Let me know via email thanks

We had a pretty cold winter this past year, I had no trouble doing several low and slow cooks through the night. You'll see some great pics of a KK covered in snow and ice with smoke coming out the chimney. Expensive? Yep. but you'll never buy another outdoor cooking appliance again...unless you buy another one. I've gotten up and cooking at grilling temps in as little as 10 to 20 minutes, if you add the Guru, even faster. The W was a great innovation at the time, but as with all innovations there will always be something better. Fortunately the master designer of the KK, Dennis Linkletter,never seems satisfied with the status quo and is always trying to make improvements, heck this forum has been instrumental in some of the designs!

What a fantastic grouping, right down to the Zin! I can almost taste it now! About time to drink that vintage isn't it?

here they are, I know you like to grill DIRECT