Farmer John

Man go to harbour freight tools

the weed torch is the only way. Hook it to a 20# tank and it is like a flame thrower. Full lit grill in 10 minutes max

Koal for the Annapolis Area

Hey folks I will still go in on up to 10 boxes and have access to delivery dock, temp storage, and fork lift. I know Baby Huey is ready so lets get an order together and get a quote from Dennis. I think Baby Huey is heading it up but hey....what ever it takes!

John

Well it is time to cook Pastrami

Just mixed up the rub for Pastrami and have the briskets in two bags for the next three days. Then I can smoke it for fresh pastrami. Byt he way did you know if you want more lean pastrami you don't have to use a brisket? Any type of meat will work as long as you cure it with the tender quick, corriander, pepper, garlic, onion, and brown sugar for about three days. Now if I can remember I will take pictures!

John

Ideas for cold smoking

Of course you could try this:

http://www.cuisinetechnology.com/thesmokinggun.html

And of course I have this too! You can even use one of those yellow water coolers to smoke in!

http://www.smokepistol.com/smokepistol.html

The bunny

Oh it's little bunny foo foo hoppin through the forest .....Sanny is that your start of a new fur coat?

JP

Pallet Share

Dennis we can drop a pallet or two at...

My wifes warehouse for local pick up if folks are interested. I know that it would be pretty convenient for MD, South Jersey, DE, and even Northern VA.

Any idea on the cost etc. yet?

John

Dennis contact me when you are ready to sell some!

So how are we going to get his and at what cost? Shipping cost?

John

I just used the lower grill this weekend because I had so much to cook. Now I can tell you I have used two fire bricks and an old grill as the upper one too!

With that being said the use of the lower grill is few and far. I put the drip/diffuser on it but could also put it right on the basket.

John

Too many parties! I did brisket on Friday, beef and pork ribs on Saturday with hot dogs and hamburgers, leftovers yesterday, and I have two brisket pieces that I cured for pastrami that go on today... lunch for the next week!

Man I just love my KK!

I still think you are missing a tremendous amount of sales because you do not have a smaller one. Look at the choices on BGE and the K guy. I know years ago I bought a #3 (I think the grill/grid is 18 inches) and I still use it for the quick burger cooks and I can take it on those camping trips because it has a handle on each side to carry it. Weight is about 100 +/- pounds. I use my /OTB for all of the low/slow and rotisserie things plus for the big party cooks.

Just a thought .....

John

Probes

Lord knows everyone will have an opinion! I use a thermapen on a regular basis for everything but you DO NOT leave it in. I use a Maverick remote for low and slows and I also use the Guru. I think it may come down to your preference and how much money you want to spend. I find them great for the answer to "What do you want for Christmas, birthday etc"

John

I need one too!

Yep I need one too! Dennis if you would be so kind as to ship me one. Also can I get a price from you for an upper grill? Thanks,

John Pierce

113 Lently Farm Lane

Centreville, MD 21617

Thank you! You just gave me my laugh for the day!

I use the harbor Freight one and I have to say you can be up and running in 5 minutes! It feels good to have a flame thrower. And to think it works on weeds and ice too! The 91037!

I use the harbor Freight one and I have to say you can be up and running in 5 minutes! It feels good to have a flame thrower. And to think it works on weeds and ice too!

So which one of the Fagors' can you pressure fry in? I did not realize they had so many.

John

Been using one for years! We live in the country so we have always canned fruits and vegetables for the winter. Heck if you have it you use it. Great beans, meats (especially pot roast) wow it is all good and somewhat healthy too!

John

Man that is nice!

You do good work, so what all will this kitchen include?

Dennis put me on the order list for the side tables

They are great! Another must have thing for my KK

Roti Bracket

Dennis are you going to make some heavier brackets for the roti? I too have the 110V model and I think it is all about the weight on the bracket. I wedge a shim on the bottom to keep it level. Are you sayinf that a differnt shaft will fix it instead of a heavier bracket?

Thanks - John

I for one really appreciate you sharing the process with us. I find it truly amazing what you go through in design and production. Keep sharing! You know we still need a true baby one that is around 100# so we can take it camping with us. I just hate that I have to cook on anything different!

John

No need to pay shipping ...

I'm on the eastern shore and I either buy the lump at Walmart or True Value hardware store, or even our lumber yard sells it. The problem you always have is finding a consistant good brand so Walmart is your best local bet. Smoking chunks can be found in the grocery store or you know ....any where! Welcome to the expanding waist line forum!

John

I don't know if they still ship like this but it used to have poly rope loops around the legs. You stick a 2x4 between the front and back loop on each side and you can lift, balancing it right off of the pallet.

Everybody probably does it with slight variations but I start with a full load of lump. Fire it up (I use a flame thrower - Jiarby can attest to how fast you can start a KK with it), stabilize and heat soak for a while. Okay open up the lid, add the smoke wood, thats why the grill has hinges, add the butt, close the lid a be patient. Temp will drop and rise back up over a period of time. The longer you heat soak the KK the less the bounce back in temps. I sure did like Sanny's example of the oven because that is really what you are dealing with.

Good Luck John