bryan

Gotta be a pig. Pygmy's don't use a drip pan. I m having trouble with figuring out the cook pot.

http://www.afrigadget.com/2010/06/04/brochette-2-0/

I painted part of one leg and the corner when my KK arrived. Three months later when we moved I reviewed the pictures we took as we did the disassemble. Put it all back together and realigned the cover. Piece of cake. Don't wait buy now and enjoy. Glad I did.

They say that if you don't die within 6 months of your birthday you will be around a long time. HAPPY BIRTHDAY

I would take it to the local gas company and have them check out the regulator. They usually only charge for parts if needed.

Looks like the design is a good one. Long enough to go in the right size pot. Round enough not to goop up. Strong enough to last. Just kinda costly for the back yard chef.

Re: This is how the White Mamba Rolls No doubt... that grill is going to be happy at your house!! Here's looking to hear and see more from you.

As linuxwrangler If I hear a ping when turning on the tank the valve did not open properly. Screw it down and open again.

Thanks, I was getting worried. I have been using 225 for "low N slo". Will try your 237.

Re: Is this Temp standard used by any KK cooks? Sorry I was not clear. My bad! Most old RECIPES use terms such as low, medium or high heat rather than temperatures. When one finds recipe references to "low - med - hi" temp's in recipes what this the temp to use? To me temp is temp no matter what kind of cooker. The KK does maintain heat in a stable manner. The temp is different at all the different grill levels. We are all aware of this after a short time of cooking on the KK. My Question is what is the standard in recipes for "low - med - hi" I know stoves/ovens have marks, numbers, and even "Low- Med - High". So... when using a recipe referencing to "low - med - hi temp's" in old recipes is this the temp chart to use with the KK?

Thanks

Recipe and instructions, please.

I agree with Jeff on a separate heat source for a wok. During the years I was in the Far East I saw a lot of wok cooking. It was almost always at super high open flame heat.

Simple for me is good. My memory is not the best. I just turned 73 and sometimes I think I'm 15. I need a program to print out small cookbooks for my grand kids. Thanks for the info.

I tried Cook'n and sent it back. Have you tried Big Oven yet? I just run the web looking for good recipes to add to ones I have.

Is a fresh garden Zucchini recipe acceptable? Zucchini Relish 8 sml zucchini diced 2 lg onions thinly sliced 1 sml r/bell pepper, minced 2 T coarse salt 5 c ice water w/ice cubes 4 c apple cider vinegar 4 c sugar 1 T whole mustard seed 1 t turmeric 8 * whole cloves in cheesecloth 1 * cinnamon stick 6 * half-pint jars In a large bowl, combine zucchini, onions, and pepper; sprinkle w/salt. Pour ice water w/ice cubes on top of zucchini mix; stir occasionally, adding more ice cubes as they melt. Let mix stand overnight at room temp. To sterilize jars and lids, wash them in dishwasher or place them in a large saucepan. Cover w/water and boil for 15 min. Drain zucchini mix in a colander; rinse under cold water to remove salt. Drain again. In a large nonreactive saucepan, combine zucchini mix, sugar, vinegar, mustard seed, turmeric, cloves, and cinnamon stick. Mix well. Bring mix to a boil over high heat. Boil 1 min and remove from heat. Remove cloves and cinnamon stick. Using slotted spoon, pack relish into jars. Pour hot liquid to tops of jars; stir to release air bubbles. Add remaining hot liquid to just before overflowing and seal jars. Let it sit 24 hours. Store in a cool dry place until ready to use.

Most grilling recipes use terms such as low, medium or high heat rather than temperatures. The easiest way to judge grill temperature is to hold your hand 3-4" above the grate and start counting: One Mississippi, two Mississippi, and so on. The number you are at when the heat forces you to pull your hand away corresponds to the temperatures below: 2 to 3: High heat (450 to 650 degrees) 4: Medium-high (400 degrees) 5 to 6: Medium (325 to 350 degrees) 7 to 8: Medium-low (300 degrees) 9 to 12: Low (250 to 275 degrees) Source: BBQ USA by Steven Raichlen (Workman Publishing, 2003)

Removed by Cook_Shack

1 c kosher salt 1 c black pepper 1/8 c garlic powder Mix ingredients together and store on counter in in a large empty spice jar w/red top. Note: For butt's cover lightly with "Kraft Mayo with Olive Oil". Then use "Red Top" liberally.

Re: STILL LOOKING

Re: STILL LOOKING

Re: Awesome stuff!!! Susan You are more than welcome. Thanks for your reply. Joe

I pick the one that bends the easiest. Then as Doc just leave it to the KK.

They sell tons of smoked mullet in St. Petersburg, Fl,. What I ate there sure was good.

I think it is a salt issue. I have not had a problem here on the Gulf Coast. Check this out.