mguerra

Those glasses in the photo still extant?

agreement Yes, I am agreeing, with another device to accomplish same. Great minds...

total thermal energy delivery The fire is going to be small and short lived for Susan's purposes. Also, you will notice in the photo that the wok is not tight up against the walls of the KK. It is suspended in mid air in mid KK. Also, the wok has a limited charcoal capacity. The total heat energy this rig can deliver to the KK walls is a good bit less than a raging charcoal basket down in the fire box. I doubt there is any problem at all with this, but, for those who don't want to, don't do it. I do it.

photo OK, here's the second photo of the mid level grill sitting above the wok charcoal basket. By the way, how do you post full size photos rather than thumbnails?

Susan, you can easily use your KK as you wish. Get a grilling wok. Start your fire in a charcoal chimney, dump it out into the wok which you have placed on the charcoal basket handles of your KK. Put the mid level grill on the KK and cook on that. You now have a small amount of hot charcoal close to your grill for quick hot cooks and no need to heat soak your huge KK. You have not added one more thing to your porch. One reason you might want an extra grill, however, is for parties. I couldn't get the second photo to upload, but you get the idea.

I keep telling Dennis to make a KK Junior...

Another shot with even a few more of the little beauties.

Is the pool downwind of the feeder?

frenzy We have had an banner year for the lesser goldfinches:

We decided to try a MAC knife so I got the 8" MTH-80 chef's knife to try out. It's beautiful, feels great and cuts like a dream. If you can spend over three grand on a KK, $120. for an awesome chef's knife isn't bad. Should last for a lifetime with proper care, just like the KK. I think I'll try a Global slicing knife next to see how they are, probably the G-3. For slicing briskets, roasts and so on. What are your favorite knives?

My KK is so thick with tar you wouldn't believe it, and it sticks my damper shut every cook. I don't even use a gasket up there anymore. One time I started a creosote or tar fire by flaming the inside of my damper top with a Mapp torch to try to free it up. It took a lot of direct Mapp flame to do that, I don't think the normal cooking would ever set the tar on fire in a KK.

butt and brisket I put a pork butt on an hour ago and will do a hot fast brisket tomorrow. Got a family crowd of about 17 folks coming over.

Stoker Raingear Here's my fan cover for rain protection: http://gallery.me.com/mpguerra#100119

How in the heck do you get it there?!

one answer We have a Big Bob Gibson recipe floating around here, for baby backs I think, that go 250 degrees for four hours. That works perfect for me.

Santa Clara, huh? Looks like an old pro Texan did that brisket. Good job.

You can cook with it on the pallet, I did!!!

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You done good Ah, a man after my own heart! First cook on a KK should be a pork butt, in my opinion. I had a pork butt on mine within minutes of uncrating. It was the first actual low and slow, true barbecue, I ever did. And of course the KK makes you look like a star since it comes out so delectable! BTW, looks like you have all the right John Deere tools for moving your KK in to place. Welcome to the club.

guessing I have no scientific basis for this remark. Maybe a flat needs to be cooked while still attached to the point to come out right. I have never cooked only a flat so I don't know.

To amplify and expound on Sys' remarks; get the charcoal really burning before placing your fish. You can do this in a charcoal chimney, once that charcoal is really raging and has burned down a little, then dump it out in to an EMPTY charcoal basket. If you dump it out on to unlit lump, you will then start the unlit lump in to it's beginning, smoky phase. Or, to keep the lit lump from falling through the basket, dump it out in to a grilling wok, one of those four sided, slope sided things, and set that down in the charcoal basket. Now you have a hot fire, with none of the coals in their starting phase, and a lot less smoke. Give the mesquite to someone who likes it, for brisket. I can't get enough of the stuff, myself. I've got about twenty pounds of mesquite tar built up inside my KK! Or, better yet, just cook up a bunch of briskets with it and give them to family, friends and co-workers. They will love you for it.

That's funny, I never even intended that bit of golfy wordsmithing and only noticed it after your post! Must have been subliminal. Yep, just "putted" right on up there.

You get used to tonic water. There's a Mexican restaurant on my way home from golf; I swing in their drive through and get a big cup of tonic water for the drive home.

hmm It's interesting because I have heard a big swig of pickle juice will do the same. The common element between them is... vinegar. Some salt, probably also.

You say it is a bit of lore. Have you tried it yourself? I get awful toe, foot and leg cramps after a hot round of golf. I'll try anything!