Tucker

Re: My KK needs a sidekick!! The 19.5" KK fits the requirements you have outlined, all except the flavor sacrifice. And you can get one to compliment the color scheme of the 23". "The primary uses would be if I'm looking to sear something off before transferring it to the KK to finish (The KK can sear very well if desired, but often I already have something going in it at a lower temperature.) OR on those nights where time is scarce and I'm just looking for a very quick grill while sacrificing a bit of flavor."

Re: Florida Charcoal 2011 I was simply trying to organize a Florida Order so when Dennis has the ability to ship, we are prepared. I have no news regarding availability from Dennis. Sorry for the confusion.

Re: First smoke Got any pics of what was being smoked?

I know there are several of us in Florida where Orlando is a fairly central location. There are three of us in Jacksonville and I see one each in Orlando, near Cape Coral and near West Palm. I am good for 25-30 boxes, maybe more. Let's combine our quantities to get shipping as low as possible. FM, I believe you setup the terminal where we picked up our last order a couple years ago, can you do that again?

Re: Three Extruder Machines are in the House! I'll be ready as well. There are three of us who own KK's in my immediate area.

Re: Buying 23 inch versus 19 inch Forgot to add this link, to the specifications of each: http://www.komodokamado.com/products/ot ... nd-pricing I think this will give you all the info you need.

Re: Buying 23 inch versus 19 inch I have one of each, the difference is size. It is usually just my wife and I, so I use my 19.5" one more often than the 23". But when we entertain a large group, the 23" can turn out the quantity. With either size, you'll be very pleased.

Re: Kingsford Article - Biggest KK cooks? Memorial Day 2010 was my largest cook. here is the link: viewtopic.php?f=33&t=3631

Re: Grill Floss vs Billy Bar Sysgies - you've touched on a very good point.. I also would prefer a reversible upper grill sans from flap. I don't recall using it. I find it a little cumbersome when trying to clean up, it would be more effective to flip it before a high burn after a cook. I use the Grill Floss after i remove whatever it is i was cooking to get the major gunk (pork butt fat back, etc..) off and into the fire after removing the heat deflector and drip pan. I then run the temp up to burn off and finally stainless steel brush on hot grill in the cooker, then shut it down.

Re: POSK Stuck Damper Remover I cicked on the url and was prompted to log in - the post is in the owners area.

Re: POSK Stuck Damper Remover I think Doc will be just fine trying it. I had to use the same method on my 19.5" when I over tightened is: viewtopic.php?f=42&t=3493

Re: Venison loin? Another way.. not sure why i did not post this earlier. My cousins were big hunters and we would always have spiedies during hunting season. BINGHAMTON FAMOUS SPIEDIES 5 lbs. 1" cubed venison 2 c. oil 1/2 c. vinegar 2 tbsp. oregano 4 tsp. pepper 4 tsp. salt 1 tsp. basil Pinch rosemary, garlic, onion salt 2 tsp. paprika 1 loaf sliced Italian bread Place meat in large pickle jar. In separate bowl mix all other ingredients except bread. Pour mixture over meat. Marinate 3 days in fridge, shaking it around two times a day. Skewer 4 to 5 cubes of meat on each kabob stick. Grill. Wrap a slice of bread (or small torpedo roll)around the cooked meat and pull off the skewer. Enjoy as sandwich or serve meat without bread.

Re: Venison loin? Try this link - looks like it has enough info to arrive at a good hypothesis. http://www.askthemeatman.com/deer_cooki ... ethods.htm

Re: Cookie's Monster Arrives In Singapore Welcome!! what a great view and venue for you. Good luck with the monster and we all look forward to seeing and reading what is coming off of him. but is the monster this one --> or this one -->

Re: Mable's First Cold Cook Get some pics of her puffin and when you take the bird off - get some snaps also.

Re: Rookie about to be called up Pork butt or pork ribs are always a good 1st cook choice. You could also spatchcock a chicken. All three of those are set'em up and let'em cook, no flipping or saucing, etc.... Welcome and remember.. no pictures = it never happened, so please post those pics.

low temp I smoked some white fish last year @ 130. (made smoked fish dip out of it). I lit a top down fire with my electric hoop lighter from ACE hardware. I used the BBQ Guru to manage the temp. The Top was at about 1/8-1/16 turn. I don't recall any issues with keeping the temp steady. Without the BBQ Guru, I'd assume you'd have to light a small amount of coal on top and slowly get her to temp with the bottom vent open very slightly and the top at 1/8 or so. Oh... BTW... if you smoke fish like this, be sure to heat the KK up for a while after you are done, else it'll smell like a fish mongers apron.

Sauce - rub Excellent looking ribs! What sauce and rub did you use?

Edit The Edit is a small button just outside the map screen up to the left. I finally got on the map.

reuse planks I have done it both ways, flip & burn and wash & sand. either way works for me, i don't find any material difference.

just add what rub you used, and we are off to the races. general instructions are ok with me.

by the amount of pics your posting it looks like i should put in my reservation to your gourmet restaurant!! nice cooks, be sure to punch an extra hole in your belt.

225 is probably good start point. i would think an indirect heat would be best. how did it turn out?

I agree, looks very good. what is the two stone method?

wow that looks fantastic!! you have to post the recipe, please......