otter

Concur with ckreef and of course the creator! My two that I have owned did the peel, but eventually got "seasoned". Just make sure you knock down any peeling before you cook or you may get some in the cook, not that I ever had that happen.

Doing brisket myself. Love doing love and slow since it gives me an excuse to have an early cocktail! Here is the prep pic from this morning. Will grab some more shots next time I open the lid. One modified version of my normal technique and also trying the Adam Perry Lang "get a book" technique for comparison

OK, so in the spirit of RTM, I figured out that the fans that I have are the 10CFM variety. Guru offers the 25CFM fans so I'm going to get one of these in and try it. Interesting that it worked on the K9, however, it was probably because it had "damper openings" all over it!

Has anyone used a guru with the 32" beast yet? I've been having problems getting my setup to get to temperature without augmenting the damper doors. I have both a procom and a digique, which have been used on my previous 23" KK and previously on K5/K7 and even the K9. I'm currently using a single fan but I am thinking I need more CFM(another fan). I've got a call into BBQ Guru but wanted to see if anybody here has some thoughts. Cheers! Chris

Larry, I've done the same exact thing with good success as well

That's just bad business. Let's hope for some evil voodoo KKarma for those involved in the heist!

Re: OTB Grills - How many and where do they go? You should make a red one for the prototype and call it project Port Wine.

Thanks for all the good info. I suspected I could do this but I don't have the time for trial runs so I really appreciate the feedback. Ditto TRex. Now it looks like I have to justify this toy along with the 19.5K2 I am planning on getting. Looks like more scrapbooking supplies are in order to offset my toy purchases. Syz, which model are you using? Looks like the advantage of the water oven is the recirc. It is pretty cool that they are advertising the system being able to support a 50L cooler. This could be right up my alley since we are expecting 50 or so folks for the party next weekend.

Has anyone vacuum sealed ribs after they are cooked for reheat later in warmed water? I've done this several times with pulled pork with much success, so I was curious if this method would work for at least ribs and possibly chicken. Then I could cook all of it ahead of time on the K2 and reheat it in a giant pot on a propane burner. Also, if the above process is a viable option, would ribs and chicken hold up to freezing prior to the reheat?

Concur also with the Thermopen recommendations. They are very handy to have and they now even have a splash proof model. I hear the splash proof model could potentially be usefull if left out overnight with a random summer shower, due to a few extra libations being consumed when grilling. Not that all of the above conditions had anything to do with the demise of two of the previous models and longevity of the new one at my household!

Firemonkey, A few good places to check out in Newport. Flo's Clam Shack at first beach(go upstairs to the raw bar) Mudville Pub(Lou is a riot). Please tell him Chris from VB says hi. Busker's Sapo burrito shop. Cheers Otter

Sounds like a great trip. I'll definitely have to check that out the next time I'm up there!

I'm up in Pittsburgh at my parents and these are the only ones I can find. These were taken at the blues, brews, and bbq competition down in Charlotte NC. Good time. Just missed placing in my first competition out of almost 50 entries! I'm the one leaning on the grill

Funny how that works. Although I suspect that all KK owners have similar, if not identical problems!

I have put that feed bag on several times! During college days, my roomate(who was 6'8") and myself would eat ramen noodles and scour the campus bars for nickel drafts and save our money to go chow on all you can eat crab legs there. We went to the one in Pungo though. Boy did we do some damage. However, that was a time when the stuff didn't stick to your waist! Capt George's is pretty impressive but I hear the Nordic Lodge in RI has it beat. I might come out of retirement for that one! Now we just go and buy them by the case from my friend who is a food rep and eat them out on my deck along with other seafood and copious amounts of adult beverages. The KK is also quite good at preparing seafood as you will soon find out, in addition to anything else on the planet you can fit on there. Cheers Otter