Tucker

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......

new brisket pic i evidently messed up the url for the first brisket pic, her eit is: The brown sugar on the ribs.. wow... very good. this method will stay in my list of favorites.sweet meat with heat from the rub and then savroy goodness from the sauce.

Did a brisket (7#) and Ribs (spare ~13#) Used dizzy pig red eye express for the brisket. Used brown sugar rub overnite for the ribs then my rib rub before cooking. Sauced the ribs with red + honey for the last 15 minutes.

post pics pretty straight forward. When you have the screen up where you type your message, just below the text box in which you are typing is a underlined statement in light gray "Add image to post". Click the statement, it will pop up an attachment window. This will allow you to navigate to the file directory where you have your images stored and attach the desired image or images.

Oh so correct FM. No Pics, no Event. we all need pics......... as a matter of fact, all the books in my house have pictures in them

i use a large garden trash bag, unfolded but not opened, lay it under the front of the KK under the ash door like you would a drop cloth. i extend it back beyond the front lip of the KK so it catches all the ash i push out with a 4" paint brush. Pick it up by the 4 corners and dump it behind the flower garden. i fold the "tarp" up and put it in my cart.

welcome aboard John. I echo everyone's sentiments and am certain you will be fully satisfied with your KK, Dennis, and this forum.

do the dogs and coyotes ever stand at the fence and talk smack to each other?

Congrats!!! pork butt or ribs are usually great 1st cooks. easy, and you really can't miss.

Next Steaks When you do your next steaks, i recommend to use the 'reverse sear' method several others on the forum have discussed and tried. I did some super market steaks this way last weekend. I was very please with the outcome, very tender and seemed to have a broader and deeper flavor to them. Agreed on the cooker, absolutely the best you can get.

setup Great setup. You can put vertical extensions on the wire cart and place your choice of granite on top. btw....is that fence to keep out the coyote?