Tucker

Re: Fruit Cove Florida (Jacksonville area) The decorative container is a terracotta planter with almost vertical sides. When I saw it, I knew I would be using it for a trash can. There was no lid available, so I found a plastic trash can that sits in it, OD of can smaller than ID of conainer. I found it at a roadside stand between Jax and St. Augustine. I have not found anyhitng like it since. I attached a heavey duty plant dolly to the bottom so it can be moved easily.

Fruit Cove Florida (Jacksonville area) New digs.....

Re: KK question Moving residences, depends on the distance. Short distance, for me up to 14hrs drive, I would use a low deck UHaul truck, trailer, or push it up a ramp into my pickup. BTW, I have used ramp/pickup to move a 23incher twice. 3 person job. A 32incher.. I'd use the low deck truck/trailer approach. For any size, if you have to move with a moving company, have them insure it.. heavily.

Re: KK question All of the coookers are on casters that allow them to roll quite easily. You mention there is a 'deck' now but will be replaced by a 'patio'. Is it your intention to put the 32incher on the deck, then at sometime in the future replace teh deck with the patio? I'd suggest you put the patio in place first. It would be the order of events if I were in that situation.

Re: Moving a 19....suggestions please A low deck UHaul truck or trailer will do the job once you have the lid off. Or, maybe you know a landscaper, those style trailers would be perfect.

Re: New Deep KK Teak Cabinets All beauties.... very nice.

Re: How to convince the wife to get a 32" KK ? In certain situations, I like working under the good ole standby "better to ask for forgivness than ask for permission".

Re: 32" Main Grilling area - Scale lower the top just far enough to have the Coke label peeking through, and viola' you have a Coke and smile......

Re: Venison Roast This was done on my 19.5 stone cooker.

We did a venison roast Saturday. Neighbor contributed a 10# hind quarter. I used the recipe from the Big Bob Gibson's BBQ book. I followed the timing instructions, but the outside of the roast was a little dry, with it getting more moist deeper into the roast. If i do this again, i will reduce the times by 1 hour each. Recipe called for 250 degrees, indirect for 4hrs, then 250 degrees in covered pan for 5 hours. It was very tasty, the veggies were excellent, need to put more in next time, they were gone fast.

Re: My new cook area ! Very nice, real classy look to it all.

Re: First cook on KK - RIBS - Need advice I've always used a total cook time of 4hrs, based off of Chris Lilly's four stage rib recipe. Not sure if that recipe was posted in teh firum or not, but you can get teh book from Amazon "Big Bob Gibson'sBQ Book". It has a ton of great recipes in it. I don't always follow the steps, but i do maintain that 4hr duration and have not had a bad rib cook yet. keep cooking

We decided to try this one... Pork Crown Roast 6# and 1# of spicy ground sausage. Made a stuffing (no bread) with the sausage, onion, garlic, celery, carrot all finely chopped and sauted. the crown was just salt, peppered and filled with the sausage. Covered the ends of each chop and tented the sausage stuffing. 350 F grill at dome, indirect, applewood. 3hrs, remove tent, let crisp up sausage. internal temp - 170, removed from fire, foiled, rested. then cut. This is a keeper and it is simple.

Re: Set up help Appears to be a basic indirect cook. I usually setup as follows... >Charcoal basket >Heat deflector stone on top of the handles >Drip pan lined with foil on top of the heat deflector. >Main grill in. >Heat soak everything to desired temp. If you want to add smoke wood, once it is heat soaked: Rremove everything >Drop in smoke wood chunks >Put everything back in the order stated above >Let smoke turn from dark gray to almost trasnparent Put meat on. Wait.

Re: New Pavilion BTW, the bar tops are 16 gauge copper, flame treated. My brother in law and I made them from copper stock 36"x120". The substrate under it is wood I i cut to fit before breaking the copper and sliding it on, then hand crafting, cutting it to confirm to the wood.

Re: New Pavilion Updated pics. we finally finished, after having the contractor come back because the first roof collapsed due to poor material choice and workmanship. Long story. But done now and enjoying..... can't wait for the copper.

Re: New Member, New KK Coming. How will I move it? Moving the KK.. lots of ways to go with this. I have used money to tip the driver to bring the pallet jack around back using two sheets of ply wood, alternating them as a surface on which to roll the KK. I have used a hand trick to strap the crate to, tip it back and rolll the crate an all onto the back porch. I have done this with two people before, but it is heavy, you need to be able to support the weight of the KK with one person, while the other helps balance the bottom end. Search teh forum, you can also remove the top, thereby reducing the weight and more easily moving it.

Re: Granite work-surface? I used granite to build my bbq cart top that i use as a prep surface. It was a piece for a kitchen counter top that was mis cut.

Re: Pork Butt capacity not sure what post it was, but recall Chris Lilly in NYC doing 8 - 8# butts at once on a 23" KK. 4 on main grill, 4 on upper grill. post is in the forums somewhere. my experience with ravenous folks is up to 3/4-1# per person.

Re: She's in Cali My experience has been that the trades folks steer well clear of the KK when they are working near it.

Re: Brisket advice First, do yourself a big favor and search the forum for brisket. there is ALOT of info. I usually put a rub on my briskets using a wet rub 1st to hold the dry. i always cook fat down. the fat does not "seep" into the meat as it cooks, it just runs over it. I used to do low-n-slows for brisket, not anymore... i do the hot-n-fast method, which is detailed in the forum. Please check the posts for detail as i may not capture them all here. cooker at 350, cook naked on indirect heat until internal hits 160, take it off, wrap in foil, back on at 350 and cook approx 2hr 20min more until internal hits the 180-190 mark. Best brisket we have had has been hot-n-fast. good luck, enjoy and remember, the worst mistakes on a KK are better than the best outcomes on other cookers.

Re: Quick Sunday night steak cook... Damn good looking steak. perfectly done. did you use any seasoning on the meat or cook it bare?

We are almost done with some landscaping and backyard modifications. One is a pavilion for the kookers. we just received a large table from Dennis Friday and cannot wait for the contractors to finish so we put everything in its place for this weekends cooking. Just getting the kookers ready for brisket and ribs, so convenient to have two of these. Now I can cook without having to stand in the rain or get cooked myself by the sun. There will be a copper clad bar top spanning the space where the bar stools are and next to that space.

Re: help me decide! Jeremy, My 2 cents: the stone pebble shape tile in the brown color is my pick. I have a 19.5" model in that finish, absolutely love it and it draws the most attention when we have guests. http://komodokamado.com/ForumPhotos/KKj ... FY9123.jpg

Re: Rib Rack: KK's rib rack vs. other racks I have used a southern steamers rib rack and Dennis'. I recommend you buy one of Dennis' racks. i split my racks in half before cooking, ease of handling, and i can fit 6-8 full slabs into the rack that way.