tinyfish

I will do some baby backs some beef ribs and some short ribs if I can find them. I will be using Eat Barbeque sweet rub, Cimarron Doc's Sweet Rib Rub, Yardbird and Smokin Guns mild rub. I should have said I will be trying all but one rub...lol.

Planing on doing some ribs on Sunday so I'll test out some rubs.

What about a metal ring with a raised lip screwed to the blocks similar to the top of the KK stand.

Could they be cooked in the oven also.

Thanks Robert I will try this next time I order items to my USA postal box. The shipping to Canada is $46.

Good thing you noticed. I can't imagine the feeling of finding your kK on the floor.

Tony have you tried Cimarron Doc's Sweet Rib Rub by the smell its one of my favorite already and Ployboys yardbird smells just as good.

Living north of the border it is challenging sometimes to find some half decent rubs. I decided to bite the bullet and place an order from the states. The shipping is outrageous but the rub prices are cheap compared to here. I ordered five different rubs. So far all I did was smell them and 4 out of the 5 smell wonderful, the 5th one has a spice that I dont like the smell of too much but its tastes fine when I sampled a bit. I ordered: Eat Barbeque Zero to Hero sweet rub (this is a repurchase) Ployboys Yardbird (kept hearing how popular this is) Cimarrons Doc's Sweet rib rub Smokin Guns Mild Smokin Guns Sweet Heat Cant wait to test them out.

Congratulations on the tank. My uncrating is still fresh in my mind from a few weeks ago. Probably a little late but three sheets of plywood is better. The tank is an appropriate name since its built solid like a tank.

Well done Mackenzie everything looks delicious.

I replied what I know about the cradle in the other thread. When I get my One Grill motor I can let you know if it needs adjustments.

It will be nice to see what you come up with.

The thread piece for the cradle with the round end can adjust in and out. Adjust this piece so the the other end of the cradle with the hex end just skins the inside of the KK. The shaft that goes in the motor also adjusts in and out. I adjusted this piece so I had a good amount in the body of the KK and inside the motor. I only needed less then a 1/4" of the spring so I cut it. Not sure if I should have did that but I had a good fit in the motor and KK. My shaft piece for the motor had the wrong direction thread so Dennis said just snug the nut down tight or you can use some lock tite or crazy glue on the threads. I hope when my new motor comes my shaft will work with out trying break the glued threads.

Is that water or beer/wine

Need all the accessories to bling out the KK.

Wilburpan and MacKenzie you guys may have started a wing trend. I have definitely have to try those wings. They look nice and well done the way I like them. So is it 1 tablespoon or teaspoon for salt?

I just ordered the One Grill rotisserie motor. At One Grill he said my current motor is 21 pounds torque at 4 watts and the Komodo motor is 72 pounds torque at 13 watts. The new motor is beefed up like a komodo.

Very very tasty.

Thats the way to start your day.

Great looking wings. They do look deep fried. I was expecting the KK to be jammed full, I was wrong.

You'll be amazed at the size of your KK when it arrives. The have a presence about them. Your 21" if I remember the dimensions correctly is just as big body wise or bigger and heavier.

I had it around 300f but when I pulled the cradle and put the heat deflector and grills in it dropped to about 225f for a good half hour or more. It climbed back to 325f till cooked.

Thanks Tony its a nice club to be in.

I bought a nice 40 day dry aged Prime rib roast for my inaugural cook. I cut the bones off and placed rosemary in between the bones and meat and rubbed with Eat Barbeque sweet rub. My original cook was to be a rotisserie. I over came the rain had my prime rib loaded in the cradle loaded it in the KK and then this...my motor is not strong enough to spin the cradle...####. I had to pull the meat out of the cradle load the heat deflector and drip pan and cooked the roast indirect. That little fiasco set me back a little so I had to bump up the heat a little and the roast didn't have a chance to rest but still good none the less. The roast is ready to come off The roast was pulled at 136f cooked perfect for me since I like my meat well done (I know I know) the middle was medium, would have been better if the roast had a half hour rest but everyone wouldn't wait. The roast had a killer smoke ring. I used two chunks of peach wood. I fixed myself a plate and thats the end of my cook. Thats not my plate too much blood in that meat for me...

Thats what I need for sure. Your never looking where you put your glass down.