bobvoeh

I looked all over the garage, I just don't have anything else that uses a 3/8 flare connector to test. Wonder if home depot carries that? I'll look today at lunch time.

I even tried using 2 wrenches, one on the end of the hose, one on Dennis' connector, it will only thread so far so I stop so I don't damage them. I'll contact Dennis to see what he says. Thanks for your help. Bob.

It looks flared, see pics. I hope you can tell by these pictures. I'm really at a loss because it does look like a flared connection.

I have this gas hose which has 1/4" MNPTx 3/8" FNPT ends on it. The 1/4 male end goes into the regulator and the 3/8" FNPT is what I'm trying to connect to the gas burner from Dennis. To my eye, they look like they would fit, it even starts to thread in, but gets tight real quick (not even one full turn) which looks like they are not threaded the same. What threads does the burner have so I can just get an adapter. Thanks, Bob. **** Edit: To save a lot of reading, the fitting that came with the burner and the end of the Bayou Classic hose I got from amazon just did not have their threads cut the same. I went to Home Depot and picked up a $2 3/8" Flared Female/Male fitting and put it between the hose and the Burner valve. Problem Solved. Just because I like to tinker, I also put a 90 degree elbow on it as well, now the hose comes down off the back of the KK. I'll post pictures after I loctite everything together. Thanks for all the help.

Nah, I've actually been pretty good about watching how much I eat. Except that butt I did, kept picking while pulling (I know I'm gonna regret typing that later) We still have 1 slab of ribs, 1 whole chicken and probably half that butt in the fridge. I don't have time to cook during the week, so this will get us through till the weekend. The KK is getting a much needed rest !!!

Thanks !! Yea, I slathered it up real good with French's Yellow Mustard and then applied the rub. It worked real nice at keeping the rub on the roast and the bark had a great taste. Sharp, but no taste of mustard at all. No, I haven't had much luck making my own sauce. I served it with some Bullseye Guiness I had in the fridge. It doesn't have that strong mesquite flavoring as the other bullseye flavors and its real sweet. Mixed up good with the pork. One of these days I'll work on making a sauce again.

When I think of the times I use the lower grill vs the times I need to add smoke wood after I've started cooking, it's clear, fill the hole, or make a trap door.... I've only had my KK for about a week, but after cooking a pork butt on it for almost 12 hours, I can honestly say I don't see myself adding more smoking wood during a cook. I shutdown the KK after cooking the pork butt and the next day when I looked, there was still unfinished wood chunks in it as well as some good lump. I've read that the smoke ring stops forming once the meat hits 140 degrees anyway so I get all my wood on at the begining of the cook.

Very simple to make. Just put a chicken in a ziplock bag and fill with Mojo. I use Badia brand. The EZQue Rotisserie is the easiest thing to use. My George Forman is now a breadbox. Just lay the chickens in there and clamp them babies down. Snap them into the KK. Cooked them for 1 hour at 375 and bumped it up to 400 to finish them off for about 1/2 hour. Not done yet, but looking good. Ahh, now thats better. Pulled them when I measured 180 degrees in the thighs. These chickens were juicier on the inside than any I've ever cooked, even ones that I've used injectors on. Since Mojo is a citrus based marinade, the sugars make a nice and sticky, as well as crispy skin.

Day late, but not a dollar short. Here is the only pics I had time to take yesterday. I got a late start due to I was so tired I couldn't get up at 5am, so during the rush to get it started, there was no photographic evidence taken. True to form, I didn't open it until it was done, so here they are. Bark Bark Bark and I'm not talking about my dog. WOW, did it pull easy. And did I say Bark?

Wonder if that fits the EzQue rods that comes with the KK. http://cgi.ebay.com/PREMIUM-5-lb-COFFEE-ROASTER-DRUM-for-BBQ-roasting_W0QQitemZ380030976226QQihZ025QQcategoryZ57070QQssPageNameZWDVWQQrdZ1QQcmdZViewItem#ebayphotohosting

I live in Florida and I've never had Honey Glazed Ribs. But thanks to your recipe, I see them in my near future. Thanks for posting !!!!

Ok Ok Ok, you guys are killing me !!! Now I've moved up my start time to midnight, cause I can't wait till dinner tomorrow. Lunch it is !!!!!!

Did 2 racks of baby backs yesterday, Doing a Pork Butt for tomorrow. I was going to start it first thing in the morning for tomorrows dinner, now I'm thinking I may start it around midnight so is ready for lunch. Pork Sandwiches mmmmmmmm

Good info, thanks. I'll try using the heat diffuser for my first KK Butt, better safe than sorry. Guess I'll try to start it around 5am. I like that idea of the kiln shelf from the other post. I'll check that out.

I'm gonna do an 8lb bone-in pork butt tomorrow. I'll do direct heat at 245 degrees. Looking for 190 internal temp. Is there a ballpark time for how long butts take? I'm just looking for an approximate starting time. I know its done when its done but anything will help.

Re: fantasy photos.. food porn! You know what they say about Using the right tool for the job, your fantastic grill makes it easy to create food like this. I put them on and just let it cook. I only adjusted twice. Once as it approached temp, I tightened down to keep it at 250 and then once more to bring it up to 275. I will try that. I was going to do that with my pork butt tomorrow, but didn't think of trying it on the ribs. Thanks for the tip and the compliments.

Re: Argh... Those are huge! No kidding, i was very surprised at their size. When I bought them, I thought I was buying 2 packs with 2 racks each. It wasn't till I opened them up today to put on the rub did I find out there was only 1 rack per package. We are a family of 4, we ate till our bellies were about to explode and we still have one full rack and one rib left over. Man were they good. The meat would pull off the bone with the smallest effort. I wish I could tell you what type of pig it came from, but I got them from Publix (local grocery chain) so I doubt they would even know if I asked.

Post Mortem Ok, here is Dragó still puffin after 4 hours. Never opened it since the meat went on. The ribs held together when I picked them up with the tongs, but the meat came right off the bone when eaten. I was very pleased. I tried DJ's open pit idea of 250 degrees direct heat. Did that for 3 hours and 275 for 1 hour, then removed. Nice and crispy on the outside and very moist on the inside.

Re: To soak or not to soak Ok, cool. I just mixed 4 oak chunks and 4 mesquite chunks in with a full load of royal oak. KK's puffin away on some baby backs right now. http://www.komodokamado.com/forum/viewtopic.php?p=22396 Smells wonderful on the patio!!! Thanks !!

Pulled the membranes off and put on a rub. By the way, the paper towel trick worked like a charm for the membranes !!! They even fit on the top rack without any trimming, this thing is huge !! Puff the Magic Dragó...... You know the tune.....

To soak or not to soak Do you guys soak your wood before adding it to the lump? In my old wet smoker days, I would soak the chunks overnight. I guess I'm wondering if that is still necessary on the KK.

Too many picky eaters in the house. I thought the beef was quite tasty and very tender with the exception of that line of shoe leather. I was very pleased with how just cooking on the KK with the Royal Oak can impart such a nice flavor.