bryan

How is she doing?????

I don't know if it's right or wrong. It works for me. At 73 I'll take what works. I figure if I mind the heat sink ( with some minor ups and downs) the product will turn out right. Oven temp plus time = internal temp which ='s product... anything more and I forget. This second child hood thine is great.

If you sit the meat outside it will warm up to the outside temp and not take so long to heat up in the KK.

I might suggest that you stabilize the KK now. When ready to load 1- Open lid put the loaded main grill rack on. 2- Sit the loaded top rack on and close the lid. ( Make sure the TRU-TEMP does not touch meat) KK will come back up to temp and again level off. It's all in the heat sink. That is what you will really be maintaining. No matter what happens you are looking for a internal temp around 200. When it gets there all is right. Talk nice to her and give a loving pat every now and then and she'll take care of business for you.

Know where your dampers are set and the steady temp 1s that should forever be a constant once everything is up to temp.. Use bottom damper to adjust heat. Very small adjustment if going up. If only the top damper is open just a crack (like seal is broken) the fire won't go out. Shoot for low and slow at 225. (Then any steady temp between there and around 280 you should be OK.) Keep in mind you must bring all that meat and bone up to 225. The temp reading is in the top if using the probe that came with Kooker. The reading is right at the tip. Be sure it is not touching your mean when you close the lid. Meat closer to fire is warmer as such all does not get done at the exact same time, but close. As one is done wrap in foil then newspaper and store in cooler. It.s going to stay hot and cook a little more. Even at 200 your pulled pork will be outstanding. Keep the faith. Keep in mind there is going to be a temp hangup for your roast. One never knows how long it will last. A couple (2-3) remote temp probes would really take away a lot of worry and top opening. Keep in mind the forum is here and it's Friday so someone is likely to be up for q's.

Welcome to KK World where you can start at the top and work your way down. Good music, a nice beverage, and the time to relax is all you need while the KK does it's magic on your dream Kooks.

Re: can't accurately plan it Suggest you might want to remove the grill, close Kooker, clean grill and return grill to Kooker.

Re: You'll Never Guess What is Smoking on my Patio...

I use Goya Med Grain Rice w/outstanding results. I answer to your question: When doing Paella on the KK I use the pans that came from Dennis. I cook lid down but... at the end find I must take the heat up w/lid open to find the socarrat. With your experience you will be OK. After the first time or two you will have found YOUR way. Note: I close lid but use no pan cover. I also reduce the water. (It doesn't steam away as on a stove top) Hope this helps.

Re: Thanks

There are those here that have much more experience than me and I defer to their expertise. While waiting I'll try to get you started. Should I start out with the butts, and then roast the chickens once they are done? I would do butts then chickens I figured to cook the butts (bone in, 8 lbs. avg.) at 225 for 14 hours, then move up to 275 for two more hours to finish them. I would cook at 225 until internal of 190-200. I want to butterfly the chickens and cook them skin side down to hold the juices in. Will I be able to use both upper cooking grids, or just the upper grid? Can use both grids for butts then both again for chicken. For the chicken, 350 for 2 hours? Too long, too short a time? Too much, too little heat? 350 works for me 2 hr/until 165 internal My cooking is done to a final internal temp no matter how I am cooking. Best deal in town and a KK Forum most used item: http://www.thermoworks.com/products/the ... mapen.html Last question. When regulating heat upwards, when I transition from low and slow to roasting, should I adjust both the draft door and the top cap, or just one- if so, which one? Top damper controls smoke. It will be opened (the ears on my KK) back to around 270 degrees for 225. Must open more when taking temp up. Bottom damper barely for low and slow. This is where you manually control the heat. Same as wood stove. Just ease into it. When you crank the heat up you must open top a little more for needed draft. If heat won't go up more - open top a little more. For low and slow - fill the basket up. BUT start SMALL fire on top in center of basket. I mean like small. http://www.nakedwhiz.com/ceramic.htm (Will have some of your answers) But... all answers are here on the forum One of the guys posted a tool you might use for volume butts. http://www.porkpuller.com/

BE SURE to start your low and slow with a SMALL fire. You do not want to end up chasing your tail trying to get the heat back down. (The cooker holds it's heat as to it is a heat sink.) If you can not get a temp control device in time you will still be OK. Just take your time working temp up in stages. Read up on setting your top and bottom drafts. As Dennis says if you keep the top open just a crack the fire will not go out. Everyone is here to help, just ask. Sounds like a great party.

BBQ Guru and Rock's Stokker digital temperature control system You will find info on both of these on the site forum. I use the Guru but working folks seem to prefer the Stokker, for its computer printouts and remote control.

Do you have your temp control device for low and slow? Cook can be done without one but... If there is a temp problem the buzzer will wake you up. So having to sit up all night is a thing of the past. The KK can hold 6-7 butts. Cooking for 80-100 should make you the "Butt King" around here. Good choice. Looking for pic's.

Re: Middle-aged moment? Your sense of humor is outstanding. You will love this forum and fit right in. What color are you ordering?

A 40 watt bulb in the "Well House" stopped freezing problems. Would it work for this? Unit designed to contain moisture = moist tender product. Guess it keeps on tickin when we are not lickin. Cook more chicken...

Re: KK Insurance

No better place than McGuires for steak. Try the "Senate Bean Soup" Buffet: http://www.urbanspoon.com/r/256/1168575 ... -Pensacola Same parking lot- New only KFC buffet in area (not tried yet) More seafood: 2nd only to Joey Patti's http://local.yahoo.com/info-14037951-da ... use-milton (sml fam facility) Pizza: Mon after 5 1/2 price (Outstanding Pizza) http://www.urbanspoon.com/r/256/1168663 ... -Pensacola

Thank you. Thank you. Thank you. Well said. Have the kids been to the Naval Museum on NAS Pensacola? The price is right..free. Best seafood in the area is at "Capt Joey Pattie's" West, across Joe Patti parking lot to next street. Closes around 4pm. Prices are a little up thanks to oil. Best kept secret in Pensacola. Note: Others in that area have mushy fish. If I can be of assistance please email.

Will have shrimp, and fresh fish. Looks like a long dry spell is on the way here in the Panhandle of FL.

When voting I went with first part of answer. Change vote to 9-3

To Change or Not to Change As is.. has worked great for me. Past experience suggest that when one tries for what they falsely think is that last little improvement they end up screwing up a great thing. If there are enough firm orders it might be worthy of consideration. For mass production, well.. "It's hard to knock success!"

Things to do I suggest you open a new line of product for the 2 cookers. "KK Toy Department" KK Roti 6" KK Roti 8" KK Roti basket KK Grill plate (for eggs, stirfry and etc.) KK Covers KK Stainless cooking tools (short and long) KK Grill lifter hanger (hang on table) KK Smoke unit KK aprons KK Hats KK Drink holders KK Table umbrella KK Pot holders KK Dishes KK COOKBOOK

I'm kinda old.... fashioned. If it ain't broke don't fix it.