Tucker

Pictures -

We did steak Sunday night while watchin the Steelers game. Had Publix butcher cut 1.5" ribeyes, we dry aged them in the frig for 5 days, then marinated them in veryterryaki sauce for 2hrs. Got Marvin up to 750+ degrees with the sear rack in place on top of the firebox. ~30seconds each side, then moved the steaks to the upper rack and closed him up, dropped temp to 450, left them for ~5min and pulled them off, let them rest while the asparagus was grilled (~7min) My apologies for no plate shots, primal instincts took over and the devouring commenced when the veggies were ready, everyone else was focused on the game. They came out med-rare, very tasty, a little more char than I thought so nest time the sear rack will not sit on the firebox.

Indirect or Direct I set the 13.5" heat deflector on the handles of the charcoal bin and put the drip pan directly on top of the heat deflector, and pulled the butt when internal temp hit 185F, wrapped it in foil, left it on the counter for 1hr, then pulled it. it is like any sport, practice, practice, practice..... but with this one you gain, not lose weight!

Posted: Wed Nov 14, 2007 3:29 pm Post subject: -------------------------------------------------------------------------------- keep swinging for the fences tucker! nice smoke ring on that brisket! what were your temps set at? Thanks Porkchop. had it at 220 for both the ribs and brisket. We changed the schedule a little , did the butt (8#) yesterday. turned out good, Used applewood chunks and a rub we got from Cuisine at home magazine June 2003 issue (we have used it on the gas grill a few times). Much better flavor and tenderness with the slower cook (8hrs @ 220). Yum. All the neighbors who helped unload him got some brisket and pork, we're goin' back at the ribs this weekend, got one of those racks from SouthernSteamers, we're going to get them right this time! Hot off the press!!

I recently received my new KK (got it Fri 11-09-07), in my short-time I have experienced excellent customer service, warm and welcoming forum with sound advice and good humor, and obviously a superbly made Kooker that I am ecstatic to have in my home and provide my friends and family with, and partake in, the goodies that come off it. This truly satisfies all of the senses!! Sight What a beautiful piece of work it is. Attention to detail on all points. Smell What wonderful odors emanate from the masterfully crafted kooker. Sound No hiss of gas, no “poing†of metal heating up, just the silence of goodness being readied Taste Flavors that make your mouth an “E†ticket ride at an amusement park! TouchThe feel of quality, smooth, well crafted, beauty that is as wonderful to feel as it is to look at, eat from and smell while it’s working. And there's nothing like putting your hands on the dome when it is toasty warm on a chilly night Thank you Dennis - I look forward to many, many more years of satisfaction

Welll we got Marvin puffing away yesterday!! We did a small rack of ribs and two 2# briskets yesterday. We used just wicked good charcoal for the ribs and used mesquite in a smoke box for the brisket. I left the ribs on a little long, but the thick parts were excellent, the thinner parts were a little chewy, but very good all in all. The brisket came out vgood, we wrapped in foil after 4hrs (internal temp=170 degrees F)and left it on for about 1 more hour. For the first time using charcoal, I would give my efforts a 7, with nothing but high expectations for better results. We are going to do a turkey(12#) Tues and Pork Butt(8#) Wed.

I'll put pics of brisket and ribs in the cooking photo section. Just didn't get round to it last noght adn had to get back to work this am. So now that I am takin a break, I'll post 'em. the joys of workin from home:)

Update I had a brisket on last night with mesquite smoke. When it was done, i closed the bottom and top up and found the top was puffing smoke. I tightened it a little more unitl the smoke stopped. This morning, Marvin is cold and coals are out. Just a little more turn on the top was all that it needed.

Thanks Firemonkey. Once we are done with the ribs and brisket, I'll give it a try.

Thanks Sanny. I will double check the front and rear lower doors. The front draft dial was closed completely, maybe the dial and the door body are not in full contact. How tight do you turn the top draft lid down? I turned it until it gave resistance, but did not "crank" it down. No torque wrench type activity on that.

I had low burn going last night and closed the draft and damper fully to smother the coals. I got up this morning, opened the top and noticed some of the coals still glowing. How long do you have to keep it closed up tight until the coals go out completely? Just wondering, since I am getting a set of "JohnnyJammies", I want to know when i can put the cover on. thanks

Contact me via email fklittig @ comcast.net

There will be no steaks, we are going to do ribs or brisket. 24hrs of less than 250 degree F, then the temps can come up. But I got the point - enjoy the KK to it fullest after golf today

here is a pic in the daylight - still not smokin' never thought i would not want to go play golf

Not sure if it was the scotch or the excitement maybe a little (or alot) of both. Wicked charcoal arrives today, cooking starts tonight (I already committed my afternoon to playing golf withmy father-in-law)

I am jealous... cookin wise anyway I got my "martian" today, but only had to wait a very short ime to get it.. ordered Monday got it today, but no charcoal......... Will have it hummin' tomorrow fer shur Yours look fantastic! Good luck and good smokin'

Got the EZ Que rotisserie ordered today and will put an order in with Johnny for a cover ASAP. Enjoyin the sctoch and cigar

succesfully got it off the pick-up truck and onto the porch. Perfect shape - no issues - all parts arrived as well. Wicked charcoal order arriving tomorrow. Hav eto go get a thermometer from BBQ galore store (BGE one) so we can start cookin Saturday. we named it "Marvin the Martian" because it looks like the cartoon characters space ship will post more pics as we go.. very happy campers so far

4 days baby - gotta luv it!!! I see a cigar and a 12yr old scotch in my future t'nite

First pic - have to wait until the neighbors get home from work to unload it.

WOOOO HOOOO it has arrived!! I called the original freight company to get the pro# for the freight co they handed off to for the Florida delivery. Much to my SURPRISE, the Kooker was already at the terminal in Jax ~18miles from home. Truck co said they have it scheduled for Mon 12th delivery 6-8am. NO WAY could I wait, hopped in the truck and went and got it. Now I just have to wait 'til my neighbors are off work to run it down ramps to my porch. It will remain crated 'til it makes it to the ground. Not in my wildest dreams did I think I could order this on Monday 11-05-07 and get it Friday 11-09-07!!!! Just amazing.

Didn't mean to imply multiple use , single use only, and like the lady says, there are many recipies out there. I have used my combination in a pinch many times with success.

Sanny - I stole your line, too good to pass up

Use high-quality Olive Oil, add minced fresh garlic, let sit. viola' garlic oil. OR - go to a Williams&Sonoma or some other similar store onthe mall, you shold find it there in some shape or form.

Always a Party for those that Drink