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Re: Anyone ever heard of this before? There is really no need for a gadget like that with a KK. The KK provides such good even heat distribution, botoms, sides, top, there is no need for something like that. The rotisserie Dennis has fitted to the KK provides self-basting and all arond browning, where the gadget in the video is just a set of shelves rotating. my 2 cents.

Re: Everyday Misc Cooking Photos w/ details excellent looking chicken there. Ya, love to cook the chickens like that.... I usually use tsunami spin from dizzy Pig on ours.

Re: On the Fence...Need Advice! I use mine on average 2-3 times during the week cooking fish, burgers, sausages, chicken parts and do my larger cooks like shoulder, brisket, lamb, whole chicken, turkey on the weekends. I am able to get the fire up to cook temps within 25 minutes during by just re-lighting the coals in the basket with a berz-o-matic weed lighter (purchased at Lowes / Home Depot, referenced on this site). If the basket is low, it takes a few minutes to reload. It will not win a drag race with a gasser, BUT.. the KK is far superior in turning out flavor and perfect done-ness. I would add by subtraction, dump 2 webers and add 1 KomodoKamado and watch the lone weber left rust away, you'll hardly ever use it again. I know what I am talking about,I got rid of my gasser within 1 week of getting my first KK, then added a second KK about a year later.

Re: Your other Grill(s) We only use the two KK's we have. We got rid of the gasser that preceded the first KK. So my reverse sear, sides, multiple mains all get cooked on the right type of kooker.

Re: Chris Lilly's 4-Stage Ribs Chris's book is an excellent resource. I have used many recipes from it. If you like lamb, try the chop recipe.

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.