Chanly1983

So I just started the rise on his overnight white bread recipe. I am probably just going to bake it in the oven. Mainly cause I haven’t pulled my stone out of the box yet. My only excuse for such blasphemy is I am waiting for my cabinet and all my KK accessories are taking over my house. Unless you think this can be accomplished on my baking steel? Also are you using one roll of chain at 30ish pounds for a 32”? Are you still using ice for your steam?

Half way thru “flour water salt yeast.” @Pequod turned me on to that book. Great book, not a bad read. Now I am trying to find some reading/ guidance material for cooking without a Dutch oven in a KK. Was thinking Any thoughts or recommendations?

@tony b can’t say I have spent any time in Gilroy. Whenever I was heading up north I would hit the 5 or 99 to avoid San Fran all together. Something about the open road in the high desert with a 5 speed mustang GT. To be young and dumb again

Don’t forget bread soaked in garlic and butter charred over the fire!

Cold smoker never tried the Dutch oven method. I do have some wood that is too large for the smoker so I just throw it in with the charcoal. To be completely honest before my KK I never smoked a thing! I am original from central California, born and raised. I grew up 30 minutes from Santa Maria and if you google Santa Maria BBQ it is completely different.

I was in your shoes about a month and half ago. 23 or 32 that is the big question. Dennis steered me towards the 32” even though it is just my wife and I for the most part. The true 2-zone cooking was a huge reason why he steered me the way he did. But when we hosted Father’s Day I loaded the top 2 grills up and still had a 3rd completely empty. I have got it up to temp to make Sunday breakfast for just the 2 of us in 30 or 40 minutes. So it boils down to personal preference, size constraints, moving constraints and I hate to bring it up money constraints. I justified going larger because if you troll through this site, the used ones don’t really depreciate and there is one post saying “there must be something wrong” or something like that about a 10 year old KK out in the elements in Seattle that looks better then my 3 month old garaged black grand Cherokee! My back ground in cooking is a little different then most on here. I came from the restaurant business and I don’t mean fast food! When Dennis and everyone else on here says this cooker will take you to the next level I was extremely skeptical!!! For Father’s Day I made ribs which I have never ever done before, my brothers significant other’s father is on the rib circuit and I was told is quite the rib man. I was told hands down the ribs I made were the best he has had. I took the credit with a smile. But when you can take chicken to 185, on accident, and it still is awesome... I can’t take too much credit for that. As for accessories cold smoker, basket splitter, pizza stone and rotisserie. I also went with a custom cabinet and covers. I am trying to weasel my way into some charcoal. At least get some coffee smoking wood. If you haven’t figured out here the people are pretty awesome as well. They are a wealth of amazing knowledge! After 10 plus years in 4 and 5 diamond restaurants and some time at a culinary college is about even with what I have learned here in the short time I have been a member. I am not talking about basics, your not buying a KK if you need help boiling water! I mean the recipes and techniques I have never even heard of or thought were even possible! Now I just need to figure out how to buy another one.

Thanks everyone

That’s where that goes!

I am thinking mid-teens. If it turns out half as awesome as the 2 chickens then I am a shoe in for head chef at thanksgiving! I think Dennis was right when he told me it is almost impossible to over cook when using a KK. Thanks everyone for the feedback. I will probably try it late August or October. My backyard has NO shade and the weather has been rather warm. We finally broke down and had a tree planted to eventually give us some shade until we save up to build a pergola.

Tonight we made seared ahi tuna steaks covered in sesame seeds and purple crack with grilled asparagus and red onions in balsamic vinegar. I have made a version of this recipe for the last 15 years but it’s my 1st time making it on my KK, my wife said “hands down the best one yet!”

My wife wants me to audition for thanksgiving for her family. What would be the best way to spin a good size turkey on my 32? I already have a set of Octoforks and a KK spit rod. Would a KK roti basket be the best way or do you think Octoforks with butchers twine work? I spun 2 chickens and a pineapple last week and they turned out AWESOME!

I received my replacement part for my roti a few days ago and it works great!! Thanks @DennisLinkletter put another check in the win column!

Thanks @MacKenzie and @Bruce Pearson. I love the use of chives blossoms, I would try it but the tried for 3 years to get them to bloom at the old house and that they bloom at the new house I think I would be sleeping on the sofa. @tekobo I needed the temperature to be under 90 degrees, preferably about 70 degrees and it was 90 degrees outside on Friday I used the ice to drop the temp down in the KK. As for flavor I honestly couldn’t tell you, I really am not a salmon person. But I enjoy putting a smile on the wife’s face so if dealing with salmon for a few hours does it... A saying I try to live by “happy wife, happy life!”

I decided to finally put a salmon slab that’s been sitting in my freezer to good use! I started with a dill based gravlox recipe on Wednesday then smoked it last night with alder wood under 90 degrees for 5 hours. I used the half grate with a pan of ice underneath then a bowl of ice above the smoker spout. And just poured the smoke to it... I ended up with 43 ozs. Of smoked salmon. Wife said it’s awesome, I took her word for it.

This site has opened my eyes to a whole different level of cooking! Recipes I never dreamed of making or techniques I never knew existed.

Just received my shipping confirmation for my new roti rod can not beat the customer service! Thanks Dennis!

Thanks for the call @DennisLinkletter. As for the bracket please don’t ban me for life, but being a person who knows his way around stainless steel welding and fabrication and also working in a rather large custom fabrication shop I am going to try to make the “old style” quick disconnect bracket work. Also because I think the shaft might be on the short side now. I’ll let you know how it goes.

@DennisLinkletter what about the rod itself? i was curious why I was sent 2 brackets.

I sent him a email with picture and video. after reading your response @Pequod a light bulb just turned on, that’s what I get for playing with machinery before my morning coffee!

I have a 32” and a 50# onegrill motor. It came with 2 brackets and I am using the quick release one (it also actually fits the motor) needs to move up or down about 1/4”. as you can see I also had to take some off the motor rod. The adjustment screw for length on the roti rod does not have the best thread engagement. C29AAAEA-7A7C-419D-8416-F8C18B1DC8CE.MOV Any help would be awesome!

Now I will be able to sleep at night

Thanks @Pequod just added the Forkish book to my iBooks. I’ll power thru that first.

@Pequod I was hoping you were going to chime in, thanks for the tip. Also what pizza recipe do you use? @alimac23 I have the KK 32” stone but I won’t use that until the cabinet gets here so I am using a Baking Steel griddle. Thanks for the compliment, I have a long way to go compared to some on here!

I tried to make some pizza tonight. I think I need to play with the temps some more, wife does not agree.

Thanks @MacKenzie, I couldn’t be happier with my purchase!