mguerra

Re: Anyone ever heard of this before? Let's think about this. The device simply moves the meat around inside the cooker. The only benefit this might add is if the inside of the cooker has hotter and cooler spots. In this way one piece of meat won't be sitting in a cooler spot and another in a hotter spot. If the inside of the cooker has a uniform distribution of temperature, there is no real benefit to this movement. They use similar devices in really large smokers, and undoubtedly there is a need for this since there will certainly be non uniform temps in those big metal boxes. The smaller the cooker, the more uniform we might expect the temp to be. But maybe even a small metal cooker there is enough temperature variation that this might be useful. The KK is probably far more uniform in it's temperature distribution than a metal box. We do know the inside of the KK is not 100% even in it's heat distribution, but it's probably even enough for our purposes. In particular when set up indirect. Cooking direct is another matter altogether. It's definitely hotter down low by the fire. We know how to deal with that. But I can attest to the fact that one can never have enough gadgets and toys!

Re: Tamarind There is one good way to find out! Try it on some inexpensive chicken or burger as a trial and report back.

Re: Joining the Happy line The purpose of the temperature probe hole is to protect your temperature probe wire from damage. Other ceramic cookers don't have this feature. Slightly bending the probe does not damage it. Shutting the lid down on the wire probably will damage it over time. And using the hole is a "cleaner" install of your thermometer, from a design/engineering standpoint. But you don't have to use it...

Re: Joining the Happy line Just bend by hand. No problem. Done it more than once.

Re: Wings Chicken does much better in the KK direct. It comes out done, but rubbery, indirect. I cook mine up high on the main grill, it takes a little longer than down on the next lower level, where you can also cook it. I like it up higher because it gets a little more smoke. Anywhere between 350 to 450 will work. I cook it to a finish temp of 165 or 170.

Re: Everyday Misc Cooking Photos w/ details It's a big gamefish, looks kind of like a barracuda or a king mackerel. Very long and slender. Fun to catch and tasty too! In the lower 48 we call them wahoo, in Hawaii they go by the name ono. I caught one in Maui once and had it cooked that night at Mama's Fish House. Some of the best I ever ate.

Re: On the Fence...Need Advice! I generally have a raging fire going in less than ten minutes, using a charcoal chimney and Royal Oak lump. So from my perspective as far as time goes, a gasser is no faster. I fill the chimney half full and as soon as it is going, usually 7 or 8 minutes, I dump it out on a bed of lump in the basket. The meat goes on immediately. For grilling, not low and slow!

Re: On the Fence...Need Advice! What do you think we are going to say? Get One! I have not seen one post where someone had buyers remorse about the price. You won't.

Re: Your other Grill(s) I cook my corn with husk on, but generally for an hour or more. Never dries out. Melt a big wad of butter and mix in some garlic powder, paprika, and fresh craked pepper. Take the corn kernels off the cob and drench with the herby butter. Oh baby that's good.

Re: My First Brisket You absolutely don't need an electronic controller... But you might want one! Or two.

Re: Chris Lilly's 4-Stage Ribs All you have to do with ribs is get close to perfection! Lookin' yummy.

Re: Coffee wood too much for Coffee Cardamom Brisket? Coffee wood smoke does not taste like coffee. It is wood, not roasted beans!

Re: Bronze Behemoth Game On! 2 Well fellow  K kers, here I am standing out on the back porch grilling. It's a gray, overcast day, the mist is drifting through the treetops. I have a beautiful 1997 Bordeaux in one hand, and a beautiful coonhound in the other! The cool, damp wind is wafting the aroma of Mesquite through my nostrils. The dreamy sounds of Steve Winwood and Traffic are drifting through the air. As my old friend Russell always says, it's the simple things in life. As Steve Winwood gives way to Chet Atkins, the fillets are about come off the grill. It is a sweet evening in Kerrville Texas!

Re: Smoked Precooked Ham Is that a paella pan?

Re: Beef and Venison jerky Wouldn't count on it. Of course, pickling and salting are methods historically used to preserve foods prior to the advent of refrigeration. I generally adhere to the food safety recommendations. Religously when it comes to poultry and ground meats! All I am saying here is botulism isn't a big concern for us. But other food poisonings are certainly possible. One thing I have said here before has to do with pulling hot sterile meat off the grill with clean implements or gloves and immediately foiling in clean foil. I do violate food safety rules with that. I will let those products come right down to room temp and never worry about any food poisoning. That's my own personal practice which I don't promote to anyone. You can see my previous comments about that here in the forums.

Re: To Soak and Smoke, or Not - That is the Question The beauty of ceramic is you don't need the water pan. Thin metal grills flow far more air to keep temp. So the metal guys need water pans. We don't.

Re: Beef and Venison jerky The nitrites and nitrates are certainly applicable to the bacteria which are a threat. Clostridium is last on the list.

Re: Beef and Venison jerky If anyone can find a documented case of botulism arising from BBQ meat, please post it. Clostridium botulinum is an obligate anaerobic organism that grows in an oxygen poor or oxygen free environment. It is a soil organism so most commonly it's toxic effects are associated with fruits and vegetables stored in an oxygen free environment. Which is basically improperly heat sterilized canned and preserved fruits and veggies. We have a few food poisoning bacteria to concern ourselves with in the BBQ world, but botulism isn't on the list.

Re: Too many Colors to choose from........ There is a glass green color that is just stunning. Great near a pool and or a BGE.

Re: 23" KK On a somewhat tangential note: I usually cook salmon on the main grill, direct. Today I had a brisket and a chuck roast going on the main grill, indirect. And realized I needed to cook a hunk of salmon TODAY. So I put it up high in the dome on the sear grill resting with it's tall handles on the main, above the chuck and brisket. It was the moistest, juiciest, yet fully done salmon we have ever cooked on the KK. I may start cooking it this way all the time.

Re: KK extruded CoConut shell charcoal is Stateside If necessary, you can break the big lump pieces into smaller.

Re: another Brisket I just bought one at a not upscale market, choice grade, for $24.00. About 12 pounds I think.

Re: Rollin....Rollin....Rollin CA to oHIo! Funny, I got asked to do a funeral brisket just today. It's out there smoking right now. And I threw on a chuck roast for us since I had the fire going anyway. The rub on both is simple. Salt, pepper, cardamom, allspice, and some minced garlic. No marinade since it was a last minute deal. Mesquite wood, my usual smoke. I'll do the foil wrap at 165 for both, haven't tried that on a chuck yet. We shall see.

Re: Rollin....Rollin....Rollin CA to oHIo! My wife shit the proverbial brick when I spent on the KK. She raves and brags about it now, and volunteers me to cook for every party, funeral, club meeting etc. Post purchase WAF.

Re: Am I Crazy ? Get the KK. Keep one BGE as your secondary cooker for big parties. You may have a low and slow going in the KK while you need to grill some corn or something like that simultaneously. And sell or give away the other BGE.