mguerra

confused How is the KK not basically a tandoor as it is?

deflect Use the stone deflector to protect the roasting pan from direct heat. Your juices/ drippings won't burn; and make great gravy, I've done it this way. The gravy will have a smoky ambience, from mild to very strong depending on your lump/ smokewood. So, we make a small separate bird in the oven just for the drippings, to make a separate smoke free gravy. Some guests like it smoky, some straight.

Howdy from South Texas I'll tell you what, Arthur, even if we don't live nearby we can share ideas, recipes, techniques etc! Welcome.

That's funny, some environmentalist whacko would probably prefer we fix the cactus with the super glue! Then they would try to prosecute the poor girl for assaulting the cactus with her eye under some EPA or BLM reg.

corn meal? Corn meal in the eye is superior to an eyeball punctured by a cactus spine! Had to fix that one with super glue. Worked pretty good, too. Patient got their vision back.

Yeah Baby! Yes, Yes, Yes!!!! Pork Butt, Pork Butt, Pork Butt!!! Man, I turned blue holding my tongue there.

yikes! Oh boy, nobody wants to hear my suggestion again...

triple dog dare "but I think you are my first triple personal use owner.." There's a gauntlet thrown down...

Butts are THE BEST KK food! The main thing on a pork butt is the finish temp, not the hours of cooking. 185-200 finish temp will work. You'll be surprised that they cook very well at any temp from 225-300! They don't have to be very low and very slow. But a really long low and slow is fun and emotionally rewarding, plus a great conversation/ bragging item!

Maverick ET-73 If your KK is close enough to your in-house position, the Maverick can indeed work well. Be sure that if you use it during sleep you do a good pre-test to be certain it will transmit to the bedroom! The Mavericks have a spotty record across many BBQ forums, some folks get good reliable transmission and others don't. There are also a number of antenna hacks to theoretically increase the range. Check the Virtual Weber Bullet for the antenna hacks. I have not used my Maverick since getting the Oregon Scientific.

thermometer We have discussed the wireless thermometers at great length in these forums, a quick search will reveal all you need to know. However I will say that the Oregon Scientific AW-131 is superior to the Maverick ET-73 regarding reliable transmission range. It does have only one probe. If you are quite confident in your fire control, you can use one to monitor the meat. Or, get two, one for meat and one for fire. I am a staunch proponent of using a Guru or Stoker, others here like old school manual control. With a temp controller, you can leave your fire for hours on end to do anything you like with assurance your fire WILL be under control. Your only requirements are to be sure there is enough fuel, and to know roughly when the meat might get done. The only time I don't use one is for grilling, it's unnecessary. For grilling you just need a good hot fire which you can eyeball. You do need a thermometer to measure the meat when grilling, of course. Using a Guru or Stoker will dramatically enhance your use of time when doing a low and slow. You can sleep, or go do something.

simple perfection Spectacular. You know that old saying, it's the little things in life. So true. Fire, food, family. What more could you want? BTW, what was the vino du jour?

share? T, could you post your stuffing recipe in the "Recipes" section?

gobbler Susan, did you cook the stuffing inside the turkey? If so, what part of the bird did you measure as your done temp, and what was that done temp?

brining Using proper proportions, brining won't make your meat too salty. But it does enhance the moisture, which is the purpose. Brining is not primarily a seasoning maneuver, it is a moisture enhancer. However, you use the occasion of brining to add flavor to the meat via the spices and flavorings added to the brine. An excellent batch of primers on brining can be found on this page:http://www.virtualweberbullet.com/cook.html Scroll down to the poultry section for several brines, but more to the point, scroll down to the "Reference Articles" for further brining basics.

temp Amphoran, have you done one before at 225? Several posters suggest that a slow cook dries out the bird, and they should be cooked at 300 to 350. I have done one brined bird cooked at 300 plus and it was excellent, but have not tried the lower temp.

rethink There is quite a body of thought that suggests you cook the stuffing separately, not in the bird. As far as turkey techniques, search the forums, there's a number of turkey posts and threads.

method Another trick to not oversmoke veg is to cook them with the lid open, if possible. I once ruined a batch of asparagus cooking with the lid shut. Tasted like petroleum by-products!

curious Whiz, how did you get a picture of it?

binding I'm thinking maybe on roti cook to wrap a piece of wire around the whole basket rig to keep it shut.

salvage I pulled it out, discarded the charred part, and ate the rest!

oops My first roti I did not screw the clamps tight and my chicken fell in the fire!

roti You can clip your pit probe to the stem of your dome thermometer, routing the wire clear of the rotating basket. So you can use your Guru or Stoker to control the fire. Monitoring the meat temp can't be done on a roti on a KK. There is a meat probe for roti use, but requires open lid. Maverick makes it, the transmitter can't be closed up in the fire, it sits on the spit rod outside of the fire and rotates with the rod.

First Cook TNT, other forum members are probably sick of hearing me saying it over and over but... The pinnacle of use for your KK is low and slow pork butts. I humbly suggest you make it your first cook, rather than grill something. I mean you already grill stuff on the Weber, so let your KK shine! Tons of pork butt info here in the forums, search it. Oh, hell, here's the quick tutorial: Fill your charcoal basket, start a small central area of lump with a torch and let your fire spread from there. Open the top and bottom vents all the way at first. Put a little smoke wood if you like, and then the heat deflector on the charcoal basket handles. Rub your pork butt with any rub you have. Put it on the top rack. Stick the Stoker meat probe in the butt not touching bone if a bone-in butt. Put the pit probe about an inch away from the meat, not way out at the edge of the grill. Shut the lid. If using the Stoker, set it to 250. Shut the bottom vent and crack the top just enough to let a little smoke out when the fan is off, and a fair bit of smoke out with fan on. Don't open the lid til it's done at 185-190 degrees. Take it off, wrap in foil, wrap in towels, and let rest for 20 minutes or longer. You can rest it for many hours in a cooler. Pull it apart by hand, scraping off the fat and connective tissue with the side of a fork or a knife. I put a big piece of construction paper or a brown grocery sack cut open down on the counter to make clean up a snap, and wear disposable latex gloves. And welcome!

CAUTION Just make sure they know not to use lighter fluid!!!! You know how those briquette people are...