Tucker

Re: Am I Crazy ? Good for you, congrats!!

Re: New KK just arrived in Boca Raton, FL I recommend you contact Johnny and get a cover made. Also, after you have shut the cooker down and it has fully cooled, open the top damper up 1/4-1/2 turn. I have found this to prevent any moisture/mold on the interior. I usually do this step the next morning before the sun hits it. Oh and one more bit of advice.. ENJOY!

Re: Accessories ? My $0.02 worth regarding accessories from Dennis: Pizza Stone Rib rack Rotisserie

Re: Rollin....Rollin....Rollin CA to oHIo! Welcome to the family! you are gonna love everything about the KK experience

Re: Lamb racks Have done lotsa lamb racks on my KK's. I use Chris Lilly's recipie fom his Big Bob Gibson BBQ book, a real winner everytime. I cook mine 450 direct, uncut until 125 internal, then rest 15 min, cut into lollipops, salt - pepper and back on the grill at 450 direct to brown up both sides of each little lollipop. yum! leftover ones warm in micro on high for 1 min.

Re: Brisket Pic and help request Doc summarised perfectly... try all the different ways to do brisket. I have been doing low-n-slow for 3yrs, just tried hot-n-fast, all i can say is.. wow.... excellent outcome! wish i have tried it earlier. And do follow Dennis' advice re: burnt ends - they make the best sandwiches - or all by themselves.

Re: Temperature Controllers I use the BBQ Guru DigiQ for over night low-n-slow cooks, 12-18 hours. It works very well. All other cooks are done using the KK native temp control by adjusting the bottom and top draft vents.

Re: Merry "ECC" Christmas to Me You will love it! And then wish you had purchased more.

I used 3 pieces, struck them aganst each other to create smaller pieces, put them into my 19.5incher and used a berzomatic weed burner to light. The weed burner did not take markedly longer to get the extruded lit than it does for lump. I cooked two pork loins for the first night, then did 10# of ribs the second night and a 7# chicken the third night and there is still some left, probably another 2-3 hours of burn left. A very subtle sweet smell that lets the smoke wood stand up and be noticed. So happy i have 56 boxes of this stuff at my finger tips!

Re: The coffee wood smoke was over the top. Dennis, Do you have some of the coffe wood in the US for distribution?

Re: Freebie FM - I think a brisket would be excellent with the coffee smoke.

Re: Question for you regular use ECC guys I use the "load/re-use" approach with any coal. but my guess would be fill the bottom of the basket with one layer of the ECC, i assume you have the stuff that is in 3"-4" long sizes.

Re: BBQ Turkey on a rotisserie My opinion: I always cook turkey at 350 (same temp i used to use in the oven) and always have a nice juicy bird. For this type of meat, lower and slower does not apply, this is because turkey does not have connective tissue you need to break down to get the meat to be tender. Adding a little smoke gives you flavor, but keep the temp up.

Re: Florida Charcoal 2011 kravnh - a pallet consists of 28 boxes , so you are at that "maybe more" level with 28. I say go for it.

Re: Florida Charcoal 2011 well.. I took FM's advice and got 2 pallets for the available space i had. Got it yesterday.

Re: Running Out of Fuel on overnight cook I guess maybe i did get a batch or RO that was substandard, but it was a 120# batch. Not pretty. No worries, i have what i need to get through the overnighters consistently.

Re: Running Out of Fuel on overnight cook I have used Cowboy, BGE, Dennis's extruded and Royal Oak. Of the four I find the Royal Oak burns the fastest. I experienced the same thing when using royal oak overnight, but since i had used the others for the same cooks, i convicted the Royal Oak. Once i finish the batch i have of Royal Oak (for non-overnighters) i won't go back to it.

Re: BBQGuru New Product thx for the post, good info, look forward to seeing what they offer.

Re: Harvest Gold (aka Autumn Nebula) vs. Olive Green Gold vs Whiz - that is very good looking. great choice.

Re: Ok, got a tracking number me.. I am impatient, I would unbolt it, and roll it out of the crate. then figure out a way to roll it to it's final location, as long as no stairs are involved.

Re: KK *should* be here by the weekend! I only asked because of this post: "KK in crate on patio - HELP with a few questions" apparently this one arrived at it's home already.

Re: KK *should* be here by the weekend! So... how did the unpacking go? But more importantly how was the surprise?

Re: KK in crate on patio - HELP with a few questions pm is stuck - i don't have your email call me on my mobile i left in pm

Re: I'm interviewed about KK on Kingsford's Grilling.com good read - great pic. excellent press!

Re: outdoor kitchen do not remove the legs. built the kitchen to accommodate the KK in it's rolling design.