bobvoeh

Re: Tri-Tip Nom nom nom

Re: Three Extruder Machines are in the House! I wonder if any of that could possibly make its way to South Florida

Re: First Pizza What did you use for fuel? That pie looks good, now I'm craving pizza.

Re: Smoking tips Cleaning out your grill does sound like a good idea. As far as doing the low and slow, empty out your charcoal basket, fill it up with new lump charcoal, no used coals. Get some wood chunks of your choice, and cut them down so they are in between chunk and chip size. Mix them evenly into the charcoal. Light just a couple of pieces of charcoal at the top center of the pile. That will help you keep the temps down. I had a long talk with Dennis one night and he told me about how used charcoal does not light very easily, so if you just add the new coals ontop of the used ones, the fire could possibly go out when the new coals burn down to the used ones. Good luck!

Re: Alice is HERE!!!! Fragile, must be Italian!! Nice work getting the tree guy to help you out!! Good luck with the pork butt.

Re: Newbie 101 First, congrats on your new purchase. Don't worry about being a newb, we all have been there at some time or another. I have done several overnight cooks on the KK and only one went out on me. It was due to me not completely emptying out the charcoal basket. I resused some old coals and what I didn't know, the used coals do not light easily enough. So once the new coals burned down to the old ones, the fire went out. That episode had me thinking about getting a Stoker setup, but the setup I would need is almost $500. I'm going to keep doing it the old school way and just take the time to set the coals right. So you don't need one, but they are nice toys. Call Dennis, he taught me things about Charcoal that I never knew. The man is a wealth of knowledge

Re: KK on Best in Smoke This show is worthless, the judges are pricks, and 4 hours is not enough time to prepare anything to be judged for a contest called "Best In Smoke". Its just another "Chopped" like show. I must say though, Chris' Mac n Cheese did look bad ass. They need to show the KK's more too!!

Re: Congrats to Chris Lilly 2011 World Champion Congrats Chris!!

Re: Getting the KK to 500 degrees As has already been stated, shake the ashes out of the charcoal basket. Pile up the new coals nice and loose. I just hit the top center with a mapp torch for 30 seconds to a minute. I'll have the door on the front open about an inch or two and the top open all the way. I don't bother with the rear damper. If I don't watch it, it will shoot over 800 once it gets going. If I want to keep it around 650, front door open about 1/4" with the flywheel open all the way and the top damper all the way. I bet you have restricted airflow because of ashes.

Welcome to the forum and congrats on your new cooker. Looking foward to see come cooking pics on the 19.5.

WHen I do my Roti chicken, I just use the Walmart Royal Oak, heat deflector directly above the coals. I took it around 425 to 450. The only smoke I get is what burns off of the heat deflector, which isn't much. Here are some pics of one I did awhile ago. I tried just using a bread pan to catch the drippings. I think the heat deflector works better. http://www.komodokamado.com/forum/viewtopic.php?t=2439&sid=6990446e88f50dccc24ea77b4d8c507b

Sorry, I was eating my chicken. Did I miss something?

Welcome to the forum and congratulations on the new member of your family. I type this as I eat the spatchcock chicken I just cooked on mine! Enjoy your new cooker and put up with our humor, everything will be alright !!!!

Re: Rotisserie

As often as I cook ribeyes on mine, it does get a little greasy on top. Just take one of those Mr. Clean Magic Erasers and some water and it all comes right off. Looks as good as new. Even the stainless ring around the damper top cleans up like new.

Re: First Heart Pang... I know exactly how you feel. I have the Glass Black Gen II. And although it looks Awesome, that new Bronze tile looks Awesome too !!!

Re: Upgraded gas valve and assembly - New Ash Screen I like the simplicity of the valve. Very nice.

Yea, its been too quiet. Busy at work and busy at home. I'm just now finding time to catch up on the forums. I haven't even christened my new rib rack I've had since August !!!

Since that last post, that project has been put on the back burner (pardon the pun ). I'll have to get back to that. I'll have to put it back in there and fire it up again. I've had such good results just using Royal Oak Lump, I haven't even bothered with it. If I get some time, I'll hook it back up and cook something to see how it tastes.

I have that same cooker gathering dust on my patio !! Masterbuilt 7in1. How did the rotis come out?

Very Nice !! I like the fact I wouldn't have to drill holes in my KK. I'd be interested depending on price as well. I'm starting to see some baked potatos with my rotis chicken in the future !!!

If a student got spanked in school now, the teacher would be arrested for sexual battery and labled as a sex offender for life. Ahh, the good ole days.

Where do you see that? I show them at $150 http://www.barbecues.com/1/1/17206-viking-8-heavy-duty-stainless-steel-rotisserie-basket-30-41-w-sideburners-bqrb308t.html

It has to be hurting their business, there are out of stock cradles all over their webpage. Hopefully they get that worked out. As good as my chickens come out, I can only imagine how good a turkey would come out on the Rotis. Mmmmmmmmm Roast beef and roast pork come out great too !!

When I purchased my 6"Cradle back in March, I was told by EZQue it should be 6 to 8 weeks for the 8" to be available. However I remember reading somewhere since then that they ran into some kind of supply problem with the stainless steel.