Conodo12

We should be clear in noting that the Pit Masters are all cooking baby back ribs. Four hours is plenty of time in the KK (and no foil necessary) to get 'em done right. Now there are variables. Ribs should be at room temperature when they are put on the KK AND the KK should be heat-soaked when the ribs go on. My magic number on the Guru (if I end up using it) is 237 degrees. I don't open that lid for four hours after they are put on. No mopping, turning, peeking, nothing! Then I remove the heat deflector, crank up the KK to about 350 and glaze with one of my favorite sauces. I put a thin layer of sauce on the bottom of the ribs and thicker layer on the top. Let them sit in there for another five minutes after glazing and put them on the plate. I typically let the ribs rest for 5 - 10 mins and dig in! Let us know how you make out!

Thanks Gents!!

Sounds good gents - I might just give these a try!

Great segment Chris - loved the KK hug! Hey, the more I see your spots on the web and on TV, the more I notice that knife you are wielding. Is that the same knife each time or just the style that you like to work with? Also, where can I get one? Thanks!

Cruel and unusual - that's all I am sayin' - I rock the Birks, black socks and my kids be prayin' - "Dad please don't pick me up at school today!" Er, yeh... I can't rap....

Could not agree more! I have already started experimenting with different crumbled cheeses - goat and bleu cheese.... very different end results but both very satisfying!! I'm leaning towards the goat and next time will add some EVO and some Greek olives sliced... Thanks again!

Nope - you were clear. I use JUST royal oak. The smoke from this brand of lump provides all the smoke that I think a Rib Roast needs. JMHO, YMMV As for an opinion on a light smoke wood that works well for just about anything - Apple. Hands down.

Congratulations! Please post a pic of your KK when you get it rolled to it's new home! Looking forward to a pic of your first cook -

Hmmmmm... so the big complaint that I am reading on the Fire-Wire is that the probe we use to pierce the meat hangs out of the grill so it can be handled after the cook. I take it you guys are just giving it a quick wipe with an anti-bacterial wipe so as to kill any bacteria that might grow during the cooking process? The assumption made by the critics is that when you slide the meat off of the wire, it passes through this bacteria farm and all your goodies are now tainted... Thoughts?

This sounds quite good! We have an abundance of tomatoes this year in the Central PA region - I have already frozen a couple of batches. Now I may have to have some fresh salsa in the winter months! Thanks Jeff!

Re: Best wood for Standing Rib ?? Just my 2 cents - For a standing rib roast I use straight Royal Oak. Also, I ensure that the KK is heat-soaked at my desired cooking temp before putting on the roast. Lastly, I only reverse sear my rib roasts. I will never sear first then roast again! Try it for yourself and I think you will like the results. Just another 2 cents on smoke - make sure you wait for that billowy white smoke to dissipate before adding your meat. What you are looking for is a translucent blue-gray smoke. It will be very pleasing to the nose as opposed to the billowy smoke that burns the eyes and nose. It will typically appear about an hour after your smoke wood burns off a bit.

Have to agree with Fetz - since owning the KK, I only wash and season my bakers then right on the grill - no foil... just don't need it! Great looking cook and the inside of that KK is looking better! Keep cookin' away and she will season up nice for you! Thanks for the pics!

Welcome aboard Gary and thanks for the pics of the new KK! Can't wait to see pics of your first cook!

Thanks for the tip Dennis - I am setting up the DVR now....

I'd say Sai did you a great favor by bringing home that bad boy! Nice!!! Also, judging by the looks of that finished cook - the reverse sear is the only way to fly!! A touch more work but sooooo worth it!

My two cents: If you take a look at this link: You will see the process that is involved with lighting a brick oven that is designed for pizza. The narrative at the beginning should be enough to convince you that lump charcoal will get you to the temp you need for pizza. Also, take a look at that oven - NO DOORS. Wide open all the time. We bake our pizzas with the KK closed. Thus, we are trapping the heat and making the most use of it. For the brick oven pizza, the high-temp compensates for the lack of a door and they need that heat to crank out pizzas quickly - all day and all night. We cook a few pies or even several for family, folks, and friends. Coal is used at a few restaurants as there is only one oven for making pizzas for many, many customers - both eat in and take out. Now how about ordering up that KK in your favorite tile choice and having us all over for pizza some time soon!!!

Hi Dave - Nope no worries on cooking with Anthracite - it's been done for many years. My sense is that the motivation in this case came from a look at this website or an actual visit to the featured pizza shop: http://www.tonysaccos.com/ Of course these guys hardly have a corner on the market. There are several coal-fired ovens cooking pizza and baking many other items as I have come to learn. In fairness, rscohen asked the question as to whether the KK can handle cooking with Anthracite coal. I have a sense as to what the answer is, but we should refer to the expert... Dennis - your thoughts?

So, the only coal fired ovens that I am aware of are just that, ovens. These are essentially iron or steel boxes that seal very well when closed. These ovens are typically built into hearths and the coal is fed from below the oven, often times the "firebox" is in the basement. I have heard of a few coal-fired pizza ovens, but even those are custom made. I think most of the forum will tell you that a pizza bakes nicely around 500 or 600 degrees with good old lump charcoal. Interestingly, you would need a fire of around that temp to even light the Anthracite coal! It does burn clean but it is hard as a rock and difficult to light.

Re: Week of Thai Classes This is an interesting point that Dennis makes and one that I learned when I traveled to the Philippines, Korea, and Japan. We (my Navy buddies and I) would make it a point to seek out "real" food that was reflective of not only the country that we were in but also the region. Whenever we would sit down with a new guy in our mix, he would always comment on how hot, spicy, or just potent the food was. Only after we taught him how each bite should be paired with or followed by rice would he make it through the meal without tons of water or beer. For those curious, fresh cow's milk was not readily available in many of the areas we traveled. Goat's milk was around, but usually only drank during breakfast or reserved for the children. So everyone knows, I went through this learning curve too! Now I can go out to eat with many of my Indian friends while visiting San Jose (mostly engineers) and eat exactly what they have and feel just fine! Sans and afternoon burp or two!

I am always amazed with Chris's sense of creativity. This is about as original as it gets! Thanks for sharing!

Now THAT looks a touch tastier than the fish sticks! My sense is, they tasted a whole lot better too! Best to stick with that Pineapple Salmon moving forward, eh?

Excellent pics Dennis and the chicken looks amazing! You'll have to show us how two cooked chickens give birth to a third cooked chicken some time!

Great pics Mike! Looks like the table and KK are a matched set! Thx!

Jeff - to your dime sized crater in your arm I will simply say, "Ouch" and that sucks! But, you know what they say - no pain, er, no pain! Seriously, I have experienced some popping lump in my life and it will happen again. One thing that I have found is that you can safely set the TS8000 in the grill upside down and let her flame away at the coals. As for the cost of MAPP being more, well I think that might be debatable. I light a fire faster with MAPP than I had with propane. Therefore, aren't I using less MAPP per light than propane? Maybe balances out and I get to cooking faster! The JT850 takes MAPP or propane. Maybe with the JT850 and MAPP you get the safety and quick light!

Re: I just want a shot of your cookin' in your Fifa running Heh heh! That is both funny and a tad bit disturbing at the same time! You caught me though Dennis - I am not even a good poser! Turns out its not called FIFA - it's supposed to be FILA! Guess I better stick to my plain ol' cargo shorts and Levi's. I never did do fancy well! Now, where is that ShopVac.... seems I have some ashes to clean out today!