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churchi

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Everything posted by churchi

  1. Im not quite sure. Its could be but not 100% sure. its my favourite cut of pork i get from this place for doing a roast.
  2. Yeah you are spot on there with taking the taste to the next cook. Didnt quite think that part through. I now need to go and check my lump from that cook to see how much left over oil and grease there still is. May need to burn it off before the next cook
  3. Thanks for the replies. I agree too. I have made the change, let me know if that looks OK? The only other change i could make is to put back the green up arrow and have the red arrow taken away. Does the like button work well or change it to the green only up arrow?
  4. Hi All, Thinking of changing the reputation from a vote up and vote down (positive/negative) reputation, so just a 'like this' button. Since we dont use the negative reputation, do you guys think its better to just have a like this button? Or do you feel that leaving it the way it is now is the best way? I can always change it and pilot the change for a few days/weeks to see how it goes. Looking for some thoughts here. Thank you.
  5. @ckreef and @MacKenzie, let me see if i can help out on this issue. Would you mind creating a topic in the forum issues/enhancements section so we can troubleshoot? Cheers
  6. Hi All, Last night I cooked up a nice pork roll on the KK. I had originally cooked these in the past indirect with the double bottom drip pan and got the KK up to around 350F. However this time I tried putting the pork on the top shelf and doing it direct over the coals. Well I think this is the way I am going to do it from now on. The crackle was killer! The best I have done in the KK since I have owned it. Thats been one of the parts of my cook that i wanted to nail, the crispy crackle is always a winner when entertaining guests. I could easily make it on my old weber but never as good on the KK. Well now I have. Its even better because the crackle was crisp but the meat was moist inside. So thats a winner all round. So the process was: - Heat soaked the KK for 2.5 hours to 250F (didnt want to get it too hot as I wanted to bring the temp down later in the cook) - Prepared the pork - Upped the temp on the KK and opened the vents wide open for 30 mins. This got the coals nice and hot. 3 turns i believe on the top - Put the pork in on the top shelf - 1H with the wide open vents holding around 350-380F - Closed the bottom vent back to about a 1/4 on the left dial and 1.5 turns on the top vent - Cooked till it was 145F IT - Pulled it off and rested for 20mins - Carved it up This is the basic approach that I took. Would love to hear any suggestions, but I will be giving this another try in a week or so to see if I can still nail it
  7. Nicely done @Aussie Ora. looks killer for a week night cook. Boneless legs is the way to go. Saves the issues with carving around the bone for lamb which is a pain. I actually like the drippings to drip onto my fire as i think it adds some flavour to the cook. There is a lot of steam/vapour created when the drippings hit the hot coals. I have always thought it would impart a bit more flavour into the cook. I could be totally wrong Have you tried letting it drip onto the coal or always thought the better result was to catch the drippings? Maybe ill have to give it a try this way.
  8. Awesome mate, let me know how you go with the fruit wood, his prices are pretty good, so if your happy i could get some of it posted over my way. Im interested in the cherry wood, kinda hard to find over here. Plenty of apple though. Awesome old kamado too.
  9. Awesome job on joining the KK club @Karolina Komodo, looking forward to seeing how your first cook goes. One think i have learnt is let the KK sneak up to temp. the first 3-4 cooks i overshot the mark after a few hours as i had waaaay too much charcoal lit in the beginning. I was lighting over a tennis ball in size and that would push me over the 300F mark which is not what i wanted. The KK is so efficient that you dont need that much charcoal lit for the low and slow. Light the smallest part in the middle (i find using a MAPP torch is the best way, but a cotton wool ball soaked in metho or something like that will do the trick too), (also make sure you have a full basket of charcoal to start) then gradually bring the temp up. Even if it takes 2-3 hours to stabilise you will be better to do it this way then light too much and over shoot your temp. As the others said, the KK is insulated so much, that once you overshoot the temp, it takes a while to bring it back down. So bring it up slowly and you will be fine. Most important part, take pics of the cook and post them up! Good luck.
  10. Hi All, Site has been upgraded to the latest security version. There are no new features just a critical security update. Please post if you see any issues. Cheers.
  11. Cool thanks @tony b for the explanation. I can see why it needs to sit directly on the coals.
  12. can the pot be sat on top of the basket on the bracket that sits connecting both sides of the basket? That way as the fire burns down the pot will not smother it. Or is it required for the pot to be sat on top of the burning charcoal and not just right near the heat source?
  13. 32" it is for the 2nd KK @HalfSmoke you wont regret the extra grill space.
  14. @Rak, how much of the wood chips/chunks did you have left over? would there be enough in there to use in the next cook?
  15. Awesome write up @HalfSmoke. Great to see different kind of smokers put head to head in battle against the KK's on the same protein. Now you need to do a brisket or pork shoulder comparison
  16. Hi All, I have made a change to the user classes on the forum today. So the the forum is in the process of updating all of the KK owners (people who have access to the owners forum) to be put into their own group on the forum. This will allow for better permission settings and for us to provide a clear marker to all users to show who are actually KK owners by showing they are in the owners group rather than just the 'member' group with owner privileges. This will help new and present users to identify who actually owns a KK grill and who does not yet own one. As this is a bulk move, i have tried to ensure there are no permission issues with the new user group, so please if you come across anything broken with your permissions and you are an 'owner' then post here and ill fix you up. NOTE: If you are asking for permission below to the owners section and you did not have it before this message was posted, you will need to contact @DennisLinkletter via email to grant you access. Thank you.
  17. Welcome back @Rak, good to have you back posting here mate. I too am interested in this smoking pot idea. I have to give it a try. When you make yours, would you mind posting up a few pics as well. I cant wait to give this thing a try.
  18. @wilburpan yeah i think you are spot on there mate. The bad JS code must have not been loaded when the size of the window the site is running in was small.
  19. Correct @cschaaf, i have taken away the old skin and just put everyone on the new skin just so there is no performance issues for everyone (who may be on an older version of the skin). Thanks for checking its now working for you and being patient with the issue.
  20. Cool thanks @HalfSmoke. Im going to have to try this. So any cast iron pot should work and i just drill some holes in the bottom? Amazon doesnt ship to where i am, so maybe I can do a DIY on a local bought cast iron pot.
  21. Thanks @HalfSmoke for the explanation. I was going to try the tube in my next long smoke, but i get what you mean about the snuffing out of the pellets with the low air flow. Makes sense. So how does the smoking pot work then? Fill it with wood chips and sit it directly on the fire? Im interested in getting a bit more smoke flavour in my long smokes. I will order the cold smoker eventually, but this may work for me in the mean time.
  22. (Not wanting to hijack the thread) but are these better than the smoking tubes you can put pullets in to add extra smoke?
  23. Wow @HalfSmoke that looks killer mate. Can you take a pic of the smoke pot you are using? i am going to try one next time too.
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