tcoliver

Sorry I didn't stop by but I had to hit the practice range before my round at Augusta National. I know you don't like to golf otherwise I would have invited you. Here are some pictures.

Sorry, got side tracked. Jerky came out excellent. Kept temp below 200 for 4 hours. The jerky came out kind of crisp so if you like it a little more chewy you probably should only go 3.5 hours. Here are the results.

Heres a toast to you and Komodo.....clink clink.

Actually I do but I do not use it, just use regular basket. You guys got me fired up and I found a london broil in the freezer so I am marinating some jerky right now. I'll post pictures when I do the cook, either tonight of tomorrow night, gotta let it marinate. I looked back at my recipe and found that I actually use a temp. of 150 for four hours. I'll let you know how it goes.

Actually I did nothing fancy, just regulated the temp. at 120 and dumped a bunch of smoking wood in. Temp stayed steady for most of the time with just a little tweaking. Jerky came out very tasty.

NW, did that recipe come from Darrell McCoon? I remember him posting about many successfull cheese smokes. I've done several jerky smokes at 100 - 120 without a Guru no problem.

Re: Don't need to pull the new ones very tight at all.. I was thinking more that sometimes there is soot or grit that builds up on the top damper and/or the top of the cooker and this gives a false sense of the damper top being fully closed but if you give it a few hard twists and wear off the crud it actually keeps turning, maybe this is not true of the newer grills but it has caused me to have a few fires get away from me. Anyway, looks like DMAX has it fugured out, just more reasons to cook more and experiment.

Congrats marco polo, You are right, ChefJeff, maybe we have all become too complacent. We have just come to expect that Dennis will treat everyone with extreme care and sensitivity and that everyone will be thrilled with the product. I guess we do have to do our part in responding so that newbies won't think we don't care about their experiences, we do, but its been a long road to get to where we (Dennis) are (is) today and maybe sometimes we just don't respond like we used too. Maybe we don't feel Dennis needs our help as much anymore, the word is out, the KK is the best ceramic grill out there, Dennis has the best CS out there and the product speaks for itself. Good work Dennis, you've made it easier for us but we do need to speak up every once in a while. I think it is a testament to Dennis' good work that this forum has become more about the great cooking experiences that everyone is having rather than an advertisement for KK or a complaint board for customers (like some others).

One other thing is to be sure you really are closing the top damper ALL THE WAY and then backing it off. Sometimes people close the top damper lightly and think it is closed when actually if you use a little more force it will actually turn a little more. So crank it down tight and then back it off again.

Just wondering why its neccessary to heat up their butts first?????

I've used a plate setter too but I'm not sure how you intend to use it, do you lay it on the coal bin with the leggs down or put a lower grill on the coal bin and then put the plate setter on it?

Its to hold/release the "holders" on the rotiserie should you opt to get one.

Peace be with you bro.

They look awesome Dennis. Hope you are hanging in there. We are thinking of you.

Yeah this is the way mine came, didn't know it had been revised. Works nicely. I bet if you really wanted one Dennis could fix you up. Yeah its really cold here too, I think it got down to about 40 brrrr... Actually I'm originally from NY so I have been thru many Noreasters. Thats why I'm down here now.

My method is pretty simple, we like baby backs, peel of membrane, heat grill to 250 with a few wood chips and cook for four hours. Only add sauce for last 15 mins. Usually come out very fall off the bone ish. Nothing fancy but it works and theres never anything left but the bones.

Welcome Howie, just take a few hours (or days) to read some posts. Theres a lot more to come so you will be right on board.

Haven't posted pictures in a while. Nice cool winter day in Georgia, no better time to cook some good food. Final results to follow. Now below. While I was cooking we did a little tree decorating... and this helped....nothing like a little eggnog and brandy to get you in the Christmas spirit.....

Hey Don, next time you do an event let me know. I live in Snellville and would love to come by and check out your booth and your KK's in action.

Well I forgive you (and Cozy - who can blame him) mine are just a Christmas present for myself.

Awesome, just got word mine are next, Sanny snuck in before me because she sweet talked Cozy. She's such a hussy!!

Thanks, I have a local place here too that has awesome stew but they won't give me the recipe. Yes, it must have BBQ in it. I did find one with the basics, tomatoes, beans, potatoes, BBQ sauce and BBQ but I'm sure the restaurants have some tricks.

This is true!

Sanny, I think mine and your checks are in a race to get to Cozy. I too ordered the Maple Wood set. Cozy is going to be busy!!!!

I did a 20# indirect with a drip pan on lower level. 350 deg. for 5 hours. Came out awesome, only issue was I put the stuffing in the bird and it was VERY moist. Needed to put it in the oven for a few minutes to crisp it up. Bird was also very moist and everyone loved it. Its nice to do the turkey on the KK outside, leaves the oven for all the other goodies. Plus then I can say I cooked the meal.