mguerra

Re: KK Stability One or several pieces of nice tile can substitute for the granite I mentioned before.

Re: KK Stability You can use a grill mat but they are ugly as hell. You can get a small piece of granite from any stone fabricator and put it under the bottom vent to catch embers. Much more aesthetically pleasing.

Re: New Owner Pork butt. Don't sweat the temperature control, just get it between 200 to 300. There are tons of posts here on how to do it. Your family and friends will think you are a genius!

Re: Most of forum recovered from Hackers.. That worked. Thanks.

Re: Most of forum recovered from Hackers.. Problem persists... Annoying but tolerable.

Re: Most of forum recovered from Hackers.. "The hack did something weird. When I click on "view unread posts" about 15 threads pop up that I have already viewed and there are no new posts in them. Or if I click on some of them, a message pops up that says that thread does not exist." Can anyone help me eliminate this issue? I still have old threads popping up that I have read and there are no new posts in them.

Re: New Member, New KK Coming. How will I move it? The key tool is the tip money, $20.00 absolute minimum for this job. A hand truck seems a little small for this monster. I took off the top and emptied out the body completely, then used the rope and 2 x 4 trick. 2 big high schoolers hauled it out back easily that way. If you do it with that method, PAD THE 2 x 4's.

Re: Would you buy a used BGE XL for $700 ? I think we should use this opportunity to needle Dennis to get the dang Portable in production! I've been waiting two years on the damn thing, continuously threatening to buy a Primo Junior for my secondary.

Re: Cookie's Pork Shoulder 101 A perfect tutorial, Cookie. There is a real debate on 9 and 10 but that's unimportant for this instruction. Follow as Cookie has described and you get perfect results.

Re: Granite work-surface? Get it thicker instead of thinner. Spec it as kitchen counter, not bathroom counter.

Re: cast iron skillet/ other If Amazon is a no-go for you in Canada, call Lodge and ask them who deals their product in your neck of the woods: "If you have a question, comment, or a product problem you need help with, please send us a note using the form provided. You may also reach us by calling 423-837-7181 (7:30 am– 4:30 pm CT Mon-Fri) or at [email protected]."

Re: Grilling at two temperatures One thing you can do is cook on different levels. You can easily have three at once. It's not a complete solution but works for a lot of scenarios. It is a minor PIA when something at a lower level needs to come off, you need some proper gloves to pull the top grills off for a minute. It does work. You can use your current rig along side a KK and get a lot of flexibility that way.

Re: cast iron skillet/ other Cast iron pizza pans, Dutch ovens, skillets, we use them all. Your KK is a big oven and a stove.

Re: Most of forum recovered from Hackers.. The hack did something weird. When I click on "view unread posts" about 15 threads pop up that I have already viewed and there are no new posts in them. Or if I click on some of them, a message pops up that says that thread does not exist.

Re: vibrant Blue Pebble - Proud father to be! What Duke do you have? I ride an 888 SPO. Years ago I had a 750 Sport and some kid in the neighborhood set my garage on fire and burned it up, along with a Beemer R75/6. That 750 Sport, one of those mid-70's yellow cafe racers, was the coolest bike ever!

Re: Hello from OHIO Yes, the charcoal chimney is a little messy when you use paper as a starter. Ash flying all over. Depending on where you have your KK, it may or may not be a problem. I use it because it is so fast, 6 to 8 minutes. I have used it with those parrafin/sawdust starters and that works cleaner, albeit a little slower. I will try a few alternatives with the chimney and report back; sterno, potato chips, whatever I can think of that isn't paper. A Looftlighter is good for starting just a little bit of lump for a low and slow. And don't forget Dennis' trick of using a blow dryer to get a huge raging fire lightning quick when you need that. It's pretty impressive.

Re: Help on how to maintain grill temp You don't NEED a Guru or a Stoker. But if you love toys you really WANT one! It is totally unnecessary for grilling. Just open the vents all the way, rage the fire, and grill til done. For a low and slow or baking it is handy, albeit not needed. In fact, if you think about, you really only need five fire temps in your KK. A hot grilling fire, a low and slow from 200 to 300, and a baking fire, 350 to 400 will cover most cooks. Maybe a special cool fire for smoking cheese, and a hot pizza fire. If you can finagle your vents to get a fire anywhere between 200 to 300, your low and slow is set. Same for your 350 to 400 baking fire. Actually the grilling fire and the pizza fire are pretty much the same, basically wide open. So no, a controller is not needed. But it's fun to have...

Re: Pork ButtCook/ Sauce Advice Five huge coonhounds and a tiny little 7 pound beagle puppy running around the house, it's mayhem. She was being tortured with fireworks when our friend snatched her away from the perps. She is 100% none the worse for it, somehow. Completely active, happy, fearless, socializes with all people and animals. We just lost our 14 year old sheltie/shepherd and Penny thought it was divine intervention that Abbey fell in to our lap!

Re: Grill Floss in Canada Does Amazon work up there? They have it.

Re: Pork ButtCook/ Sauce Advice Early rising on account of brand new beagle puppy! 5AM like clockwork for a potty walk.

Re: Chris Lilly's Six-time World Championship Pork Shoulder For a low and slow just crack the top vent so that a little smoke comes out with the blower off and only a little bit more when the blower is on. Barely cracked open. If you open it more, it will inevitably get 300 plus. Even so, a pork butt cook at 300 comes out perfect. Absolute temperature control is unnecessary for a low and slow, anywhere between 200 and 300 will do. I remember my first pork butt I freaked when the temp got up to 240! 225 is NOT a magic number, don't sweat it. My personal view of holding meat is at odds with food safety guidelines. When the meat is finished (at 165 or higher) it should be sterile. If you remove the meat with clean, uncontaminated gloves or implements you will not inoculate it with bacteria. If you immediately place it, uncontaminated, onto clean foil and wrap it up, there should be almost no bacterial load applied. I will hold meat like this, wrapped in towels in a cooler, for as long as 24 hours. It will actually stay quite hot, above 140, for a LONG time this way. Especially if you use a Yeti or Frigid Rigid, and pack all the air space out with toweling. I think if you finish your meat the same day you serve it, and handle it as I have described, there is almost no risk, even if it drops below 140, which it probably won't on a same day service. This does NOT comport with food safety guidelines; it is what I do, based on my reasoning. But almost all my cooks finish on the same day as served and in the Yeti they stay HOT! Only rarely does my meat fall below 140 prior to service, and in those instances I don't care or worry about it. If you wish to follow the guidelines, don't allow it to fall below 140.

Re: Pork ButtCook/ Sauce Advice It doesn't matter if you take the skin off to cook it as far as your results. It is a royal pain in the ass to take it off prior to cooking. After cooking, it just scrapes off with no effort. Leave it on whilst cooking.

Re: Murry's Beeswax A piece of brown paper bag and a charcoal chimney half full gets a raging fire in six or seven minutes. A full chimney takes longer.

Re: Restaurant capacity? I don't think the NASA crawler is heavy duty enough for a KK... A Saturn 5 maybe, but not a KK!

Re: Did a Brisket today due to LarryR Video Inspiration Yeah, I've seen Chris Lily using that thing.