Duk

I just ordered my cover--needless to say --time has slowed down just like when I ordered and was waiting for my KK

June 16 2008 delivered

I Got my cover today, 12 days after ordering it-- That's a great turnaround---fits perfect looks beautiful

Thanks Johnnyboy

Re: Recipe for rotisserie chicken?

Hi,

I usually keep it simple (salt/pepper) when using the roti but I was curious if anyone has a good recipe for chicken.

Thanks,

Joe

This isn't a recipe per say but ...I always take my chicken and rinse and dry it, I stuff paper towels into the body cavity, then I salt it liberally with kosher salt all over the skin front and back. Put it into the fridge uncovered overnight. The next day I paint it with Honey Mustard and use Mc Cormacks Montreal steak seasoning. 375--400 on the Roti -- til thigh is 175

Happy Birthday Dennis, may the winds be always at your back and the pork butts always in your KK

Looks awesome! Wherever did you find baby Octopus ?

Thanks, you can get these " special babies " in a 12 pak all beef even--oops, did I say " beef ? " I think I meant " you can get them at the reef "

Great pic's, Beautiful kids and Home

Re: Digi ll and Ezq motor

I remember seeing someone's pic of the Digi ll and the roti motor mounted next to each other on the KK but I can't find it-- can someone direct me to it---Thanks

I saw a pic with the DigiQII mounted on the rotis bracket, but do not remember seeing one with both mounted. Being you can't use the meat probe while using the rotis and no great place to mount the pit probe without the grill in place, most people use one or the other.

-=Jasen=-

Maybe that's what it was Thanks DJ for putting my mind at ease

I remember seeing someone's pic of the Digi ll and the roti motor mounted next to each other on the KK but I can't find it-- can someone direct me to it---Thanks

congrats Ben--you will be very happy with your choice and you don't even know how close you came to making a bad one ( other K ) I'm telling you first hand these Komodos are top of the line from the ground up

Stop it if that doesn't look like a King's meal I don't know what does nice job

Count me in on the charcoal order' date=' this is going to make some very dedicated "ceramic cooker" clientelle on the North Shore(Chicago)very happy. They just don't know it yet, guess that's my job.[/quote']

I would like to get on the list also

Re: Thanks U2, TNW, and Duk - All my pleasure, love doing th

Duk' date=' your materials are shipping today. Does Duk have anything to do with Duck calls (noticed it in your email name)? I need to learn duck calls so I can quack quack with some Duck friends that visit my pond.[/quote']

It's all about duck calling--my son has a guide service and i help him guiding---you have to " Speak the Language "

I just ordered my cover--needless to say --time has slowed down just like when I ordered and was waiting for my KK

Re: KK & EZQue

Thank you Dennis for designing the KK to fit a roti with the top closed! I don't really understand why this procedure is even better than regular indirect, but it is.

I can't wait to try some other meats.

I will 2nd that for sure---even a pork loin comes out much more juicy---and the chx are 2nd to none

I actually use the 12V supply as the main power for the Guru. I don't like lugging extension cords around.

How long will the power supply work going on the 12 v output ? I'm thinking the same idea Thanks for the post---i hate the xtension cord thing also

I have 6 racks of Baby backs--grilled corn taken off the cob and mixed with fresh green beans and sliced cherry tomatoes with a mustard vinegaret--baked beans--bread, strawberry cake and maybe a little guilt afterwards

I tend to agree FM --I would just like to hear the different techniques that everyone has and maybe their reasoning as to why they do what they do. I'm thinking that on my next low slow, I'll do like you do and put the meat on and let er rip---when the smoking wood smolders let it do it's thing, I just always worried it would be a little bitter ??

I was wondering what methods of adding your smoking wood were used. I personally pre burn my chunks till the thick white smoke thins out. then add my meat. Is it something I don't need to worry about?? My wood chunks are about 3 in in diameter and 2 in thick. I use 1 piece---what are some thoughts from others

Re: Polder Port does not go all the way through

I'm pretty sure I just need to poke it through, but I just wanted to make sure before I take a tool to my new $3000 toy . The polder port is closed on the inside of the KK. Should I just take a philips screwdriver and tap it through from the outside?

Thanks,

Bob.

Re: There is no customer service in South Florida

Talk about a lazy SOB. Not even for $40 would the driver use his pallet jack to help me put the KK on the back patio. Said it won't go across grass, its too heavy, boo f$%#king hoo. Oh well, he lost out on 40 bucks and that money will go to my 3 coworkers coming over after work.

Said my peace.

Having both a KK and a K7, I can tell you the operational ease of opening and closing the KK is far superior to the K, not to mention the absence of the unattractive prop tubes.

having 2 #7's and a KK Ultimate there is no contest ---one of my 7s can't open the other has a broken spyder for the top damper a stuck bottom draft door with a broken rail for it and the fire ring has crumbled ----oh yes, they both morphed into texured K's from tiled ones oh well, live and learn

Re: Charcoal Rails

I think these might be what you have?

http://store.weber.com/items/?pid=1102

[---now i have to learn how to down size my pics

Irfanview is a very good program for changing the size of pictures.

Thanks David S--- I'm checking it out

That looks like a weber accessory. The little flat pieces of steel at the bottom hook under the weber charcoal rack, and hold the divider in place so you can keep the lump off to the side of the grill, and put a drip pan in the middle. The welded wire ones in the picture come with the performer series grills, but are kind of hard to find on the shelf. The ones you can get everywhere are made of aluminum.

http://store.weber.com/items/?pid=1286

that's what it is I picked them up at Orchard Supply---they had a shelf full---they also had those self contained ones that someone else used on the forum I believe U2 pilot?

I used one of those things by weber to hold briquettes to one side in a Weber kettle for indirect cooking---- it worked very well---now i have to learn how to down size my pics