LarryR

Re: Happy Holidays to all Dennis Happy Holidays and Merry Christmas to you and all my KK family. It's been a great 1st year with my KK and I'm looking forward to many more. May you have a prosperous 2011.

Re: Life is Good Hey Now! Yes, sounds like life is very good. My Christmas will start when my kids arrive on Sunday, can't wait. Pork butts are going on tomorrow for their arrival. Enjoy your meal and Merry Christmas to you and yours.

Re: It's Almost Here! Here's my go to recipe by our very own CHRIS LILLY, although I no longer do the injection, but I do use a finishing sauce when pulling. If you like Pepper you can't go wrong with MR BROWN Some good info on smoking pork butts on THE VIRTUAL WEBER BULLET. They have a "Cooking Topics" section on their site that's second to non and the majority of the stuff over there can be applied when cooking on your KK. Good luck and be sure to post some pictures!

Re: It's Almost Here! Perfect first cook, very forgiving. Not much advice needed as your KK will do all the heavy lifting. I prefer lower temps, 225 - 235 but as you probably know butts are very forgiving so I wouldn't get too hung-up on temps. I bury a few chunks of smoke wood in a full basket of fuel, toss about 5 lit briquettes on the top, asemble the rest of the cooker and I slowly bring to temp with the meat on. When I reach my desired temp I adjust the bottom vent and top hat, check temps a couple times and let her roll. I typically do not open for basting or checking on her, prefer to leave lid closed until internal temp is around 190. I've had butts done at 187 - 205 but generally speaking I'm usually done between 195 and 200. I'm assuming this isn't your first pork butt so I'm leaving some things out here re: rubs, smoke wood, holding and serving. Good luck! I've got 4 8+ lb pork butts to do this weekend for X-mas myself.

Re: New KK coming to LA If memory serves me correctly time stops while waiting for your KK.

Re: New KK coming to LA Thanks LATrapp, yes, I'm very pleased that Howard has decided to continue, not sure how I feel about him sticking with Sirius as I was hoping he'd move over to Internet Radio and do for it what he's done for Sirius but I don't think the hardware and services is quite there just yet. Looks like I'm sticking with Sirius for another 5 years. Good stuff over there though so I don't mind.

Re: Do I buy a Guru or Stoker? And why... Please vote/comm Are you talking about setting your pit and meat temp? Come on Doc, you've got to be super bright, this is easy stuff, menu, temp, etc. etc. I'll set my temps on my Stoker, laptop or my SmartPhone. Easy peasy lemon, well you know the rest. This is precisely why I got the Stoker, I LOVE being able to be at the movies with my daughter or at the golf course, store etc. receive texts or emails of my cooks (including graphs), be able to dial in from my phone and adjust the cook if necessary. Or, I just use my SmartPhone as a "pendent" (what Guru calls theirs) with unlimited range, whether I'm standing next to my cooker or miles away I can just refresh the browser on my cell phone and see my cooker stats. The coolness factor is what I really love, I mean let's face it, in additional to the KK being a cooking machine we also bought it for it's looks and WE ALL enjoy introducing friends to it, hearing the ohs and ahs, telling the story of where they're from, how much they weigh, how some guy cooked 85 hours on it etc. Come on, I know I'm not the only one who's held court in front of their KK with a glass of wine boring the hell out of people with this type of info? Anyway, adding to the coolness factor I have Stokerlog send email alerts to our dinner/party guests showing them the progress of the cook, most love it although I think some think I'm a dork for doing it. Also Twitter the cook is fun too. For me it enhances the enjoyment I get out of my KK. Fun stuff.

Re: Do I buy a Guru or Stoker? And why... Please vote/comm Someone has one for the Stoker, it's currently in BETA

Re: New KK coming to LA Welcome, Terra Blue is one of my favs. Looking forward to a photo.

Re: Dear Santa Good call on the Guru or Stoker Doc, forgot about that.

Re: Dear Santa Mastering the grill - One of the best Grilling/Qing Books I own. Charcuterie: The Craft of Salting, Smoking, and Curing - If you're at all interested in smoking/curing bacon, sausages etc. Small shop vacuum for cleaning out the ash

Re: Do I buy a Guru or Stoker? And why... Please vote/comm I was faced with the same questions several years ago, here's the thread on my decision process and the feedback I got STOKER OR GURU. If you haven't found the AUTOMATIC TEMPERATURE CONTROL SYSTEMS forum on The Virtual Weber Bullet sight I highly recommend visiting it. There are hundreds of discussion in this forum relating to both units. Ultimately I went with the Stoker primary because of it's native networking capabilities and Stokerlog (free software by Amir than enhances the Stoker experience). I enjoy tweeting my cooks, emailing guests updates on how our brisket is doing, the ability to adjust my cook from the golf course or while out running errands etc. Also Stokerlog IS the Cat's Meow. You can read more about Stokerlog HERE and download a copy to play with HERE, it has a simulation mode that you can run on your computer without being connected to a cooker to experience how she works in a cook. There are also some great videos HERE of how to setup Stoker. A good friend of my has the Guru and he loves it. In fact, I've cooked side-by-side with my Stoker and the Guru preformed great. My buddy could care less about some of the networking and remote features of Stoker. Something else worth pointing out is the Stoker expandability of the Stoker. If memory serves me correctly you can run up to 4 cookers and monitor something like 16 different pieces of meat. Don't ever see myself wanting to do that, however, I do have a WSM too and could see myself controlling two cookers and maybe monitoring up to 4 pieces of meat. I'm pretty sure Guru can run up to to cookers and monitor two pieces of meat, maybe more. If this is important to you I'd do more research on it, most could care less about this. Lastly, if you go back about 12 months and prior you'll read about some customer service issues at Rock's BBQ (Stoker); in the past I think Rock's was staffed pretty thin. About 12 months ago this all seemed to change, haven't heard any complaints over the past year so this no longer seems to be an issue. I've spoken to the owner of Rock's on several occasions and he's all about customer service, once you got someone on the phone, gone above and beyond for several customers. I feel very comfortable endorsing him. To summarize (this ended-up being much longer than I initially thought it would) I think it comes down to how far you want to take the technology side of your unit; both can run in a standalone set it and forget it mode but in my opinion, only the Stoker offers what I would call extended networking and remote functionality. The Doc has both units, would be interesting to get his thoughts on your question. Hope this helps, oh and if you haven't guessed by now, my vote was for Stoker

Drunk bird in my garage fridge Since I was at Mom's for T-Day I'm doing my bird this Sunday. She's bathing in Jack Daniel's Maple Syrup brine as I type. Going to do her over a chunk of cherry wood @ 325. Can't wait! Doc, note no Homer's Bucket on this one

Re: Southwestern Turkey Soup Anyone whip a batch of this up this year?

Re: Thanksgiving 2010 What no pictures? Spent T-Day with Mom in SLC this year so no cooking for me (with the exception of some green beans). While it was different not cooking on the KK (first T-Day I've had her) it was great spending the holiday with my family, first time in 10 years. Got a bird at home that I'll be doing next weekend. Now how about some pictures?

Re: Questions for the stoker people 2nd that.

8 lbs of Rancher 22 hr cook Loaded Hestia with about 8 lbs of Rancher Briquettes and did two butts for 22 hours at 225, below is what I had left (currently doing a high temp chicken cook with leftovers). By the looks of it I only used about 1/2 of the fuel, maybe a little more, figure I could have gone another 20 hours. Cook was managed by Stoker. EDIT: Just remembered I ran her the last 3 hours at 250.

Got to tell you I love the Stoker, there's nothing like getting-up in the morning and seeing what your cook did overnight. Have out of town guest who were watching me get setup last night and between the KK and my Stoker w/wireless setup lets just say they were quite impressed. Needless to say they'd never seen anything like either of the toys. Even though I know Stokers keeping an eye on things its still cool to have it send me emails updates and dial-in on my SmartPhone to check on temps. Ain't technology great. Using Chris Lilly's Championship Shoulder Rub on these, big fan of it.

Re: Grilling/Smoking Lite

Re: Why the difference in temperature? I've had similar situations and in my case the KK Therm was near a large chunk of cold meat and the Stoker probe was further away and near the edge of the grate where warmer are was rising. I agree, probe placement is an art when cooking with a full grate.

Re: Hello from Michigan! She's a beauty, never get tired of that color.

Re: Grilling/Smoking Lite Wait until you see the smoked stuffed pork loin I'm doing this weekend . I'm going to brine it and stuff with spinach, apples, raisins, mushrooms and onions.

I knew this day was coming and I've been putting it off for far to long. It's time to diet, I've been eating so well the past couple of years that I've gained 80 lbs, not good, not good at all. So this week I started counting calories and hitting the gym. My daily goal is 1,400 calories and burning 1,000 calories a day by exercising. With the exception of a upcoming baby shower, Thanksgiving, Christmas and New Years (and a cheat day here or there) I'm going to be grilling healthier. In addition to chicken, fish and lean pork anyone have any recommendations on healthy KK cooking?

Re: Not much cooking going on PICTURES HERE

SO's B-Day (Giants game) Wings, Sausage and Prime Rib Wings went on for 2 hours at 225, Sausages for 1 hour at 225, Prime Rib about 2:45 at 230 over oak red wine cask staves. I let the roast sit on counter for 2 hours prior to putting on, pulled the roast at 130 and rested for 15 minutes prior to slicing. Big fan of this method as it gives you a evenly cooked roast vs. the outside being brown and inside being med/rare.