Tucker

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.

Re: outdoor kitchen My 2cents... i think you can dump the gasser. I only have KK, a 19.5 and a 23. I have cooked for up to 60 people, 32# of butt and 30# of ribs, plus dogs, burgers for some of the guests. I cooked all of that on the 23, butt over night, ribs came off as guests arrived, burgers and dogs on demand. I believe that Chris Lilly had 8 butts on his 23 while doing the NYC cook out. IT can turn out a large amount of bbq.

Re: Three Extruder Machines are in the House! Thanks for the update Dennis. When it's ready I am sure we'll justify a few containers full with orders.

Re: Question about truck delivery My experiences were both stress free, the drivers were accommodating and put the crates onto my back porch. They used the pallet jack they brought, I had two sheets of 3/8" plywood ready to traverse the backyard and go up the 3" rise to the porch. I tipped the driver $20 on each trip.

Re: Turkey on KK Looks excellent! ice bags, interesting idea, i agree.

Re: Foreign objects in lump charcoal Thanks FM. I don't recall seeing RO in WalMart, but will give it a more concreted effort next time. I will also look into Lazarri

Re: Foreign objects in lump charcoal I use Cowboy a lot, have found rocks, concrete pieces, no metal yet, thankfully. I cannot find anything other than BGE near me, and BGE seems to have a lot of petroleum odor to it which imparts to the food. What stores are you finding RO in?

Re: Saturday afternoon RIBS Ah - that is a great find, the mountain mozzerella.. The ribs were outstanding, no sauce needed, they were very moist. Adding brown sugar will be a mainstay.

Re: New owner--First time start up Ed, The forum is rife with info on "how-to" depending on what you want to cook. You are going to enjoy cooking on these babies, they rock. If you have something specific, do a search then post questions, we can all be very helpful, but need direction on what you'd like to do. good Q. Tuck

Did 10# of cryopac'd ribs from Sam's club. Dizzy Pig rub, then a layer of brown sugar, let 'em rest in frig 5 hrs, added more dizzy pig to soak up the moisture that formed. Put them on Stony (19.5 er) at 250f for 4hrs... did the flex test and yup ready to come off. they are in foil in the warming drawer while we drink some Zenato Valpochella Ripassa and eat caprise salad for our garden waiting for our guests. dinner is short ways off.

Re: Just in time for the summer... Excellent!!! Enjoy the Q, summer is just the beginning