DennisLinkletter

Please shots of the pies already cooked inside the grill.. Thanks in advance.. Today with Facebook I always need new shots of food on the grill..

My first shot of a KKBB with two turkeys!

As I said earlier, remember it's condensation that get's the vapor/smoke to transfer to your food.. The colder the food.. the more condensation. I'll take big thick steaks out of the fridge for an hour and a half warming up to loose the inner chill on a slab of granite to ensure no cold center. Then throw them into the freezer for about 5-8 minutes prior to putting them into the grill to chill just the very outside of the steak. Takes a long time to get the cold out and the cold back into the center.. meat is insulating.. Tad of smoke and now you have a smoke profile on your steak..

Heylo Wilbur.. Heat in a glazed ceramic pot and a KK are two different beasts.. Don't worry about your KK firebox.. It's massive and the refractory material's "service/working" temp is 2,200ºf Charcoal does not get much over 1,800ºf in your grill.. Once it's expanded and contracted a couple of times, never remove it and you will never have issues with it.. Remember don't/never remove your firebox to clean your grill.. They get wedged into place and will get crazing but they are just fine.. leave them. Baking stone up on your upper grill.. NO heat shield.. First "trial" pizza.. try about 575º dome.. If the top is uncooked when the crust is finished it's not hot enough.. If the top is getting browned/burned and the crust is not ready.. turn it down a bit. At high temps you only use the top damper to adjust. Small changes are apparent quickly. Have fun with them and take photos..

Yes there is a 32" double but the price they gave me did not make sense so I asked them to recalculate and I have not heard back..

I've been basically using the SV as the first part of my now extended reverse sear.. First SV at 132ºf for about 8 hours.. Then I throw it in the refrigerator over night. Next day I smoke it and then sear.. Never worry about needed to cook the center because I did it the day before.. The cold inside keeps you from overcooking while searing browning.. If it's not warm all the way thru it's of course easy to warm it up.. The best part is the thinner, lower part of the tri tip is now perfectly rare also when it is usually pushing medium with a traditional sear because the thick part takes longer..

We use our food processor.. Cut your meat into 1"-1.5" cubes and then pulse the processor until you get the size you want. Works great.. The texture is sooo much better than store bought/ground.

Always remember the hot air leaving the chimney creates vacuum.. so regardless of what your lower setting is the top determines the (vacuum) pressure of air going into the grill.. Open the top completely with enough charcoal lit and the vacuum will suck air around the edges a completely closed draft door.. Another way to get to temp is to start to take note of hoe much fuel is burning for different cooks.. If you are going to 500ºf get out the hair drier.. you'll be shocked at how fast that gets things going..

We all know that the Thermapen is a home run.. I wonder how these work... $239 with the probes.. BLUETHERM® DUO WITH BLUETHERM PRO FOR iOS MODEL #292-601 Read temperature remotely on phones or tablets Two type K Thermocouple inputs Transmits via Bluetooth to iOS or Android devices Download Free Pro Apps IP66/67 splash-proof rating Range to 2501°F (1372°C) depending on probes Backlit high contrast display http://www.thermoworks.com/products/logger/bluetherm_duo.html

With the 32 it's really easy to just slide a box under the front draft door.. no need to do all that strenuous scooping.. lol I generally push the ash under the firebox and pack it down.. it' amazing how long you can go just packing it again and again. I think the high humidity here helps too.. unless it obstructs airflow I just procrastinate as long as possible..

Great Post Wilbur.. I really appreciate this step by step un-crating. Really helps a customer to be understand what they are getting and what un-crating a KK is like.. Thank you!

Susan.. those chilies look great but what really caught my eye were those beautiful tomatoes! WOW..

The coco char uses tapioca starch as a binder.. this along with the pressure of the extruder creates the dense logs.. After it's been heated to high temps the tapioca burns off leaving the chunks and powder held together by compression only.. That's why many people get another/second basket so they can just leave the coco for the next cook and don't need to handle it.. Because it pretty much makes no ash (we're running 2.5% in production) you don't need to do much before the next cook..

Now you understand why I say it can get a bit intimidating to reach down into the beast at high temps.. The basket splitter is really nice to create a place for your hand and arm out of the heat.. Good looking cook and meat.. Love when it has that texture..

Those look awesome.. Here in Asia they always slice then thin.. which is fine but.. But if I eat too much fatty beef ribs I always feel like I drank a glass of oil.. Argh So to eat less of it but still enjoy it my new trick is to make small sandwiches with small diameter baguettes.. The twist is that I scrape out almost all the bread from the inside so there are two areas for filling.. You are basically just using them for their holding ability and the crust.. If anybody has not tried wasabi mayo.. please do.. Sorta down the path of horseradish..

Completely agree.. I actually only want to to eat and cook thighs... So much more chicken flavor... Flavor wise.. the Tri Tip of the chicken!

If you use the full editor.. you can upload 10 images at a time but I had no restriction as to how many I could upload..

We make grilled cheese and rib sandwiches for the kids.. Super popular. I recently cooked a pork butt to 180 so it would not be stringy.. Sai has been using it in her Thai dishes with great success. Thanks for the post Wilbur..

Great post.. actually charcoal burns the same by weight.. not volume. Because of it's density the coco char burns longer. But yes the remaining ash is always a surprise.. I think most of the charcoal now shipped is only 2.5% ASH... LOL

Welcome to the forum.. Great first cook. Been a long time since I've cooked steaks on the main.. that being said I'm now more interested in browning steaks than making grill marks so higher is better for that.. I'm using the lower not the upper turned over. Much hotter down below but you still got great grate marks... Great Grate LOL

Now those are some really meaty ribs.. wish I could get them that big here.. For cooks this big best to run foil from front to rear on the lower grill to make a huge indirect area.. Drip pan on that..

Enchiladas... Never cooked them since moving to Bali.. or in my grills. Great idea.. Thanks for sharing..

I've been using a cooler with bubble wrap on the top of the water.. Works great and the heater cycles very little.

Great post.. because of how rich/fatty beef ribs are eating them this thin really makes sense.. We have a great Japanese market that sells ribs that look exactly like yours.. They also have lots of different Kalbi sauces. After looking at your shots, I'm sooo ready..

Charcoal needs to be heated to it's ignition point.. 349ºC / 660ºF because of the extruded's density this will require more BTUs. Lump having much less density is ignited more quickly /with less BTUs. Lump charcoal has organic material which will create off gassing.. if there is enough available oxygen this will create flames when the fuel/air mixture is correct.. if not enough air/oxygen it creates a dense grey smoke that is basically fuel.. it burns your eyes, sticks to your hair and clothes and is very bitter.. My belief is that most people use this fuel vapor/smoke to "smoke" their food and is the reason most rubs and sauces are soo sweet.. There is a desirable (? flavor profile if the sweet is balanced with the bitter perfectly..