bobvoeh

My gen II had that smell to at first, only after I heated it up to over 325 degrees. After each cook it smelled less than the previous. I can't smell it at all now, even after I cleaned it at over 800 degrees. Not a bit of smell. Don't worry, it will not affect your food, its only external to the cooker. Enjoy !!!

Looks good, something for me to try. The citrus bark sounds like something my family would like. THey do not like anything spicy, so I'm the one that gets to eat all the bark when I put a rub on it (not that I'm complaining)

I can't wait to hear how it comes out, good luck !!!

Re: Sour Oranges Everynow and then I can get them at our supermarket. You wouldn't want to eat them, but they are great for this marinade. And its true, you don't need the lemon and lime if you use the sour oranges. Save the limes for a Mojito !!!

Actually, that is a 3pound boneless pork butt from the supermarket. Just a cut off of what you would make pulled pork with.

Yea, the walls are nice and dirty the way they should be. The inside of the dome is pretty much jet black . I have not sprayed anything on the damper screw, just wiped it with olive oil when I put it together. It probably could use a new coat. I have not had a problem with the Grill Pam, it has a different oil in it (Regular has canola) that can resist some higher heat but I only apply it to the cooking grates anyway. Thanks for the tip though. I just try to keep the draft door slides clean. It started to get sticky so I just cleaned them off and now works like new again, probably got some ash in it.

I had some of the Mojo marinade left over from the pork roast I did so I decided to make some wings. I put the wings in a zip lock with the mojo overnight and then cooked them on the KK at 350 until they were sticky and falling apart. This is a recipe I would do all the time on the old gasser and the kids love them. But since I've been cooking them on the KK, its amazing how tender they are. It still boggles my mind how this cooker can make food come out so much better without even changing the recipe, just what you are cooking it on. Thanks again Dennis !!!

I didn't have much time to take pictures, but I managed to snap one as I was slicing. All I can say is WOW, it almost squirted me. Basically I took some orange lime and lemon juices, kosher salt, fresh black pepper, onion and garlic and made a Mojo marinade with it. I injected about 1/2 cup directly into the meat and then poured the rest into a gallon zip lock bag with the roast and let it sit over night. Cooked it on the KK in the rotisserie at around 325 until the thickest part of the meat registered 157 then I pulled it. I let it rest before slicing so it would finish cooking. Man oh man, that was good. I think a roast beef is in my near future.

Its been awhile since I've posted any cooking pics. I've been very busy lately, so here we go. Just cleaned the grill after my last low and slow so it was time to fire that baby up and sear some steaks. I got these inch thick rib eyes at BJ's (local warehouse store) Just some kosher salt, fresh black pepper and some turbinado sugar. Did I say they were thick? Yea, that grill is just way too clean. Time to gunk it up. Its up to temp, Start Cooking !!! Sizzle Sizzle Puff the magic dragon This is the only done shot I could get. They didn't last long. As soon as I got them inside, the troops attacked me. However, they were done a nice medium.

At least the fan was on, but dude, if it's coming out all your openings you really need to change where you get your meat from. Or at least cook it a little longer! Now that would be called "Losing watertight integrity"

Looks like it is coming out of the Polder hole. I bet the BBQ Guru is positively ventilating the cooker so the smoke is coming out there as well as the upper damper.

Yea, I wouldn't have a clue what to do up there seeing I'm pretty much at sea level and 95% humidity

Amen

How do you have it secured in the EZQue? It looks as if the "Meat On" clamps are not securing the chicken in the cradle, but more to the side of the chicken.

That looks like it came out great! I'm craving ribs now !!!

Nevermind, I figured it out. I boiled the stem in water and just turned the hex nut with a pair of pliers until it read 212.

How do you calibrate the Tel-Tru? After a cleaning cycle, it is a little off.

Happy 4th to everybody !!! Lets keep all our fingers where they are !!

Now you need a STOP stick! I pretty much had to shut it down, it took about an hour and a half to get down to 225, but its hanging tight now !!! Stop stick would be great as long as it doesn't flatten the KK's nice rubber tires

That is the only reason I walk in to Wacky Mart.