mguerra

Re: Butts over Butts Advice Needed Butts cook fine at 275. The longer you rest them in foil,towels and a cooler, the better.

Re: Taste Seasoning for KKs? March 23, 2009, just prior to first pork butt! n67010 http://www.flickr.com/photos/46399761@N ... 365802907/

Re: Taste Seasoning for KKs? n66616 http://www.komodokamado.com/forum/viewtopic.php?f=36&t=2996&start=15

Re: Taste Seasoning for KKs? It's in the thread "lighting the grill" Well, I am doing my first post burn out cook right now, some chicken thighs. Should be able to report later this evening. I'll build that tarry gunk back up all right, with plenty of low and slows and plenty of mesquite. Won't take long.

Re: Merry "ECC" Christmas to Me In fact, we use mesquite bbq eye drops to soothe our eyes!

Re: kk tool accessories I grab my hot grill grates all the time using the silicone gloves from the grocery store. They are like these: http://www.amazon.com/Steven-Raichlen-B ... 345&sr=8-6 There are others out there, as well. I don't know that you could grab and hold a hot grate for long, I move pretty quickly with these and they have not burned through. Some older posts have a few links to this type of silicone glove.

Re: Merry "ECC" Christmas to Me Hundreds of pointers! Read the forums...

Re: Merry "ECC" Christmas to Me Absolutely no way to give a time figure on that. But do an experiment. Cook something inexpensive like burgers and use the very first smoke, then cook a couple more when the smoke goes more translucent. First, you will see how long it takes for the smoke to change. Then you can taste test the two smokes. I personally like the first smoke. Some people don't, see what you think.

Re: lighting the grill Slu, I did: http://www.flickr.com/photos/46399761@N ... 325381655/

Re: lighting the grill Next job: Clean up the tar stalactites... http://www.flickr.com/photos/46399761@N ... 473943263/

Re: lighting the grill I cooked a couple of pork tenderloins a few days ago with an overfull basket of lump. Once they were done I opened the daisy wheel all the way and spun the top open, letting the fire rage and go until it burned itself out. Wrapped the TruTel needle. Just as you said, Firemonkey, two and a half years of thick tar from innumerable low and slow cooks turned to flaky ash! Kinda sad to see all that goo go away, i'll just have to start over...

Re: Temperature Probes Two of us here on the list had our ET-732 crap out in short order. Very disappointing, since it seems so cool. Not only did my probes fail, but the screen went half blank also.

Re: Rib Roast pic The water heater pans also work well to stow the grills you aren't using.

Re: Rib Roast pic I've never cleaned my grates...ever. I will scrape off the stuck on fish skin, though. Nice marriage of flavors there, like a molcajete.

Re: Whole Beef Tenderloin A while back I was in contact w Thermoworks about making a high quality version of a two probe thermometer like the ET-73 We even had a poll going here about the price point people would accept. I kinda dropped the ball on that and we never came to a conclusion. Maybe I will reopen that conversation with them. I'm a proponent of the AW-131, even though it is a single probe unit. Although I often use a Guru or Stoker with their two probes, it's not necessary on shorter cooks. It's easy enough to just monitor your meat with the AW and set your fire with your vents and your TruTel. One thing I have found is that for roasting almost any meat, accurate fire temp control is just not necessary for an indirect cook. Any temp between 300 and 500 will roast almost anything. I do prefer the pork butts to go between 200 and 300. I laugh now when I think of my first pork butt cook! I got the KK that day, put on a Boston Butt, and absolutely freaked when my temps climbed to 240 from 225!!!! I was out there nudging the vents a millimeter or two for hours, trying to keep the temp down. Only later experience would teach me that was completely unnecessary. Same thing for grilling, there is no need for accurate fire temperature control. And in fact it would be almost impossible to measure. You would want the temp at the grate, not up in the dome, but most probes can't survive grilling temps at the grate. Grilling just needs a good hot fire. And you can see that with your eyes. Of course your meat probe will be subject to that same hot fire, but you can insert it from the top and be creative in routing it from the probe hole in a way to avoid direct, hot, flame exposure. You can grill up high on the main grill, as well, and that limits your meat probe exposure compared to grilling down close to the fire. Grilling up high takes more time and fuel but works beautifully. This is my long winded explanation as to why a single probe can work for a lot of, but not all, cooks. If you need two probes, you can use two AW-131's, or a Guru, or a Stoker, or various others like the ET-73. For a long cook when you will be away for a while, I really rely on the Stoker or Guru to keep the fire regulated.

Re: Whole Beef Tenderloin I really wanted to like my ET-732. But I think my probes are way off, too. I'll test them in a boiling water bath.

Re: lighting the grill Extra insulation.

Re: lighting the grill http://www.flickr.com/photos/46399761@N02/6447011965/in/set-72157628260693123/

Re: lighting the grill You can rest the chimney on the charcoal basket handle and lean it against the inner wall of the KK. Works perfect.

Re: kk tool accessories Could not find the Jomac gloves on Amazon, emailed Jomac and they said Wells Lamont handles them in the U.S. Have an inquiry in to Wells Lamont... Standby.

Re: Thanksgiving 2011 Dang. I trashed my fried probes.

Re: Thanksgiving 2011 There is a school of thought that says you should not cook your stuffing in your turkey. However a number of folks here seem to get good results doing it. The idea is that it takes longer to reach a safe finish temperature, the stuffing itself should be at least 160 to 165 before removing the bird; and that longer cooking time can result in an overdone breast. If undercooked, the stuffing can result in food poisoning. Susan flirted with that food safety issue removing the bird with the stuffing at 140. But, no one on this list has reported any problems with cooking the stuffing in the bird. In fact every report is positive. For myself, I am going to cook the stuffing separately. But if anyone has a food poisoning event, please report it to us! Fried probes: I have done exactly the same thing, laid my probes over the edge of the KK while doing something in the grill and having a huge fire build up in just a few moments. Those Stoker probes are expensive! REMOVE them if you will have the cooker open more than a minute. If you do get a big raging flare up, shut the lid, let it die down a little, then open it and get the probes back in position right quick and shut that lid. We have said this many times; Start every cook with a FULL basket of lump, it will save all sorts of grief. If you just top off the old, which I do routinely, shake the charcoal basket vigorously beforehand to get all the ash out and allow good airflow. You can have a significant amount of ash that is not obviously visible, but up in the basket and around the charcoal, obstructing airflow. Tough lessons there for Susan, I have had all the exact same!

Re: Thanksgiving 2011 No coffee flavor at all, that would come from the beans, not the tree wood. It's not really describable in terms of flavors we are familiar with. Good is all I can say. And this is coffee wood, not coffee wood charcoal

Re: Thanksgiving 2011 Bird 2 just coming off the grill.

Re: Thanksgiving 2011 TNT, that is some awesome color! Did you use straight coconut charcoal, or add some smoke wood of any sort?