cschaaf

I do my boneless/skinless chicken breasts ~350 on the top grate set up for direct grilling. If I don't pound them out, which I usually don't, I give then 4 minutes, flip, 4 minutes, flip, 4 minutes, flip, and 4 minutes. That usually gets me in the neighborhood for temperature, then I add time if needed. A brine before cooking helps, even if you can only do 30 minutes. My wife likes a bit of a char on her chicken, so it's direct grilling for me.

Ah, I see what you are saying now. For reverse sears (which was the point of this thread so I should have picked up on that ), I agree with you. I use my D&C when I need to cook different things at different temperatures and/or indirect vs direct. Like burgers over the direct, the buns on the indirect. Or getting chicken browned up over direct heat, add a glaze and move to the indirect side to finish. For those things, the D&C is great.

Well, that makes sense. Otherwise, you would have to buy a grill to go with your new accessory. The D&C for the KJ is a great setup. It IS a must have for a round ceramic. It doesn't beat the KK setup, but saying that it solves a problem that doesn't exist ignores the fact that it's used in a different grill.

Finally got a chance to watch one of the KK episodes. Why is the KK logo plate blurred out in some spots? Check 12:33 - 13:05 of episode 203. It's not blurred at 13:31 of the same episode. Were you only given a certain lenght of time for your logo to show?

You might want to back off of that statement a bit, @CeramicChef. I, too, THOUGHT I could build it. I did my best soldering it and thought it looked pretty good. I even thought, "I might buy a few kits, put them together, then sell to make a few bucks." Then it didnt work. When I posted pictures of my work to the HM board, they were like "Whoa, that thing is a mess!" I tried to fix it and didn't have any luck, so I bought a second kit. I was really careful with that one... but, same result; it didn't work. Eventually, one of the HM board members felt bad enough for me that he offered to fix them. So I boxed them up and shipped them to him for repair. Bottom line - if you are thinking about building one, make sure you can solder. If you haven't soldered in a while, buy a cheap project to practice on.

Yes, when the 4pm05 or 4pm08 is mounted to the grill, the right side table will have to come off. The mount is shared space and the motors are tall enough where they take up the space needed for the table. When the motor is not mounted, the mounting bracket can stay attached to your KK, and you can use the right side table. For what it's worth, I have a HeaterMeter controller. It's basically a build-it-yourself project. You do all the soldering, then install the HeaterMeter software that is free. It's not a cheap project, but I had fun doing it. I originally got it for my KJ. Did I need it? Nope. Once I learned the grill, I had no issues holding temperature for hours. Do I feel better when I use it? Yep. That makes it worth it to me. I haven't tried it on my KK for two reasons: 1. I need to figure out how to make an adapter to fit the KK controller port. I have some ideas, just haven't had the time to try it yet. 2. I haven't done a low/slow cook on the KK yet. I'll likely try a few of those without the controller first, just to get the feel. If you don't plan on doing a lot of low/slow cooks, a controller may not be worth it... but, it's a bit of a catch-22. If you don't do a lot of low/slow, then you may not learn the skills needed to do them and might not have the confidence to run them - so a controller would be helpful. This pretty much describes me. We might do a handful of low/slow cooks a year, so the controller is a great insurance policy.

Dang, sorry to hear that, Bosco. I always looked forward to your challenge cooks. You think you can still enter but use my login? That's the only way I'm going to win one of these things.

I'm just thankful there were no butts in that picture

Congratulations! Can't wait to see what you can do with Ora!

Same here, CC. I have to make sure I tap well above the circle/star or I end up on someones profile page. I don't see a setting, is that maybe a Tapatalk thing?

Wow, double 32's! Welcome to the KK family!

This thread is WAY over my head... but I am interested in seeing the replies.

Thank you, Susan! Our daughter that you met got a job a few months ago up around Buford. Thanks, Tony! I was looking forward to hitting one of our favorite places - but this worked out even better!

Nice! Get him on the forum. Technically, Project Smoke was responsible for my KK purchase before it even aired!

I've been wanting to add a bat house here, too. A few years ago, we had 2 or 3 bats that would hang around at night. Haven't seen them in about 2 years.

Wow, looks great. I'll have to look for these. BTW - I'd take seconds thirds on that mac and cheese!

Thanks! Yes, I was more than willing to go out, but it was awesome that she asked me to cook instead. Thanks, Cookie! Thank you, MacKenzie! Thanks, Bosco! Thanks, CC. I guess everything IS better on KK... even posts. Thank you, Tony!

Love the pictures! There must be a dragonfly boom this year. We have at least a dozen that have been sticking around our yard for about two weeks. I hope they stick around all summer and eat the skeeters and gnats.

This was my Challenge cook over on the guru boards. I had another plan in mind to cook tomorrow. Today is my wife and my 1-year anniversary. Last night, I asked if she wanted to go to dinner tonight to one of our favorite places - my lovely bride said, "We have filet's in there, why don't you just make those for dinner." So I changed up my plans. Here we are plated up - the potatoes topped with some chives and the filet with a compound butter I made with some garden herbs - thyme, sage, rosemary, and chives. Did it need it? Nope. Was it delicious? Yep! My wife made some homemade rolls (not on the kamado, unfortunately) and a salad to complete the meal.

Congratulations, Jeff. You're gonna love it! Welcome to the boards and the KK family.

^ +1 That's how i usually get my KK going.

Congratulations on the engagement... and the ribs! I haven't experienced it yet on the KK yet, but on the KJ, the top vent will get water puddling up in the slider portion and the bottom vent will drip water.

The smoke ring and wood chips are covered on his site here: http://barbecuebible.com/2014/07/11/science-smoke-ring/ Not written by him, but it's on his site. He doesn't claim that it makes it taste any better - or even different. It would have been nice for him to talk about it more on the show, but 30 minutes only gives you so much you can do. Smoke rings make for good TV. We can't smell or taste the food.

@Shuley No issues using the alcohol soaked cotton ball approach. Just make sure to use the high % alcohol so it burns cleaner. I typically use the Rutlands. I cut them in half most of the time. I've tried a torch and a heat gun and they work fine, I just don't like standing there holding the things.

Was going to post the same thing - where did the straight rod come from? Nicely done on those birds!