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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble


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PVPAUL last won the day on August 29

PVPAUL had the most liked content!

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  • Birthday October 16

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    Springstead, WI
  • Interests:
    Cooking, home brewing, guitar, fishing, vacationing

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  1. All, attached are some photos of my new 21” that I received yesterday. Uncrating and everything went well. Planing my first cook on the grill tonight .....some Cornish hens, sweet potatoes and corn. I’ll work on taking a picture of this as well. The one issue I’m having is the clearance on the spit rod. I understand how to adjust the length of the rod, however when I finally get the clearance to insert rod on both sides it looks like it will fall out of the left side (not stay seated) of the grill. I’m concerned that when I go to use this it will not spin properly or stop spinning altogether. Any suggestions out here in forum land is much appreciated. (Note I’ve successfully set up the length on my 32” and have no issues with this) I’m also excited that I was able to order 20 boxes of CoCo charcoal and 1 box of Coffee Charcoal. I’m going to give away 2 boxes of coco char to some friends with BGE’s in hope that they like it and will want to do a combo / pallet buy the next time I need some. Who knows.......maybe they will even convert to becoming KK owners!!! Best, Paul
  2. Hello Houlester, in the KK forum there is a section called “KK Reviews / Happy Campers” in about the 9th thread down there is a thread titled “Comparison between KK 21” and KK23” that was done by Tekobo. This is an excellent thread and helped me make my decision on which one to go with. Good Luck! Paul PS - I choose the 21” and just received it today!!!
  3. Hey Tekobo, glad to see you are making the tortilla recipe. On the cast iron skillet it’s about 15 seconds on each side. The idea is to brown it just enough to give it color and cook it through....and that it is still soft and pliable (not to Crisp it up).....while you can and we do eat tortillas directly off of the skillet we typically reheat them before serving over a direct gas stove flame. It’s in the reheat step that you can brown or even burn them a little as some of our family members prefer. All the best, Paul

    2nd KK

    I actually went with the same color and tile........maybe someday they will be together!!! Thank you both for the congrats! Tekobo, have you tried the tortilla recipe yet? Best, Paul

    2nd KK

    Well, in an earlier post some of you voiced comments / concern about my keeping my 32” KK at a vacation home. My reply was that I do most of my entertaining at our vacation home and that works for me. Well, as my time at vacation home is winding down for the summer I started having mixed feelings about leaving my KK behind 😪..........solution.....I pulled the trigger and purchased a new KK the same color but in the 21” supreme size 😀 . The other good news is that this is available from inventory so no long waits. Tonyb was right......I’ve been bitten by the KK obsession bug and need to have A KK to cook on all year long! I’m excited to have the 21” to compare to the 32” KK. Cheers, Paul
  6. All, thanks for your replies.As promised enclosed are a couple pictures of the cook. While I normally would only enclose photos of the cook (food) I enclosed one of my pulling the pork with the new bear claws. My daughter gave these to me for Christmas last year so I needed to have this pic taken so I could show her that I’m actually using a present she gave me! The food pic is not that great but I promised to include. Tyrus while I’m a gadget guy I do like simplicity in my life as well. I hope to someday I’ll be able to put these gadgets in the drawer like you do! Dogs do like to cool off in the lake and visit the neighbors.....thank goodness they haven’t come home with any of the neighbors underwear....yet!!! Best, Paul
  7. Hello Kupermanp, I’m somewhat a newbie here as I’ve only owned my 32”KK about 10 weeks now. I cannot comment on the mold as I’ve not had any issues yet but only 10 weeks into it. I would say the basket splitter is a must!. I recently used the rotisserie and was able to fit 3 chickens that were about 5.0 tp 5.5lbs each. Hope this helps for reference. I would also say the cold smoker is a must for both cold smoking and hot smoking of foods. The air flow is so minimal at low and slow that in my opinion you really need the cold smoker attachment. Good luck, Paul
  8. Why did I wrap it in both Butcher paper and foil......good question.....I have this very large roll of Butcher paper so I figured what the heck! Haha....probably won’t really do anything except for the photo when I unwrap it!
  9. Well I woke up at 6:45am and everything was running smoothly! Shoulder temp was in the about 172F. Finished at 9:00am at 203F. Wrapped in pink Butcher paper and double wrapped in foil and did the FTC method. Now it’s time to let rest and look forward to lunch!!! Below is a picture of the shoulder before pulling off the grill and couldn’t resist sending a pick of our two pups chilling by the lake! Once I pull the shoulder and plate I’ll forward some last pictures. Also, one question for you folks out there with the CyberQ. Towards the end of my cook my temperature jumped higher....about 273F and set point was 240F. I had the ramp feature set up....just not sure this feature works well with the KK? Any information is appreciated! Cheers! Paul
  10. Well, it’s already been about 10 weeks since I’ve taken delivery of my 32”KK and doing my first Pork Shoulder! Based on some learning curves and advise from various forums and cook books I’ve arrived at the following set up and recipe. Ive got a shoulder that is about 7lbs. I dry brined it for about 12 hours with 3tsp of Kosher Salt. After this I rubbed it with yellow mustard and applied Dizzy Pig Dizzy dust. I put it on the KK at about 11PM tonight. Using about 3/4 basket of Fogo Super Premium. Set up CyberQ with a target temp of 240F. Bottom dampers closed and Pit Boss fan damper is 50% open. Top KK vent is just off the gasket. Set up KK cold smoker with a wood pellet mix of about 50/50 Hickory and apple. The photo below is the KK at the start of the cook and decided to include a picture of the moon over the lake....a beautiful evening here! Getting ready for bed now and going to trust that my set up is going to cook flawlessly.....I hope!!! I’ll include pictures tomorrow of the cook! Best, Paul
  11. All, thanks for your feedback, next time I’ll do a better job of an even fire across the width of the grill and will plan on setting up more of an “indirect” cook with foil or pans etc. I was out pontooning with a bunch of friends and had my son light the grill and while he lit it in 3 spots across the width it ended up not an being an even fire...I could of cleaned it up a bit etc but after pontooning.................... was just in a bit of a hurry...using the craddle for the first time......... I think you get my drift!!! Best, Paul
  12. So I thought I would post a couple of picture of the 3 chickens in the 32” rotisserie craddle. As Dennis said these fit nicely in the cradle. These were about 5.0 to 5.5 lbs each. Cooked them with the Huli Huli recipe from the Meathead cookbook. A couple of other comments related to this thread. I ordered and received the CyberQ Cloud this last week. I did one experiment cook for bratwurst and really only used the Pit probe just to control the temperature and it went great. When making the rotisserie chickens I also tried to use it hear and had some problems getting to temperature.....I think this is likely operative error and my learning curve. I also received my cold KK smoker on Friday. Since we had company all weekend I just opened the box today and did a trial run of smoking only...no food. Based on some other threads related to the cold smoker I put some cherry wood pellets up to about the vent holes...I then soaked a small handful of apple pellets in Stroh Rum (very strong stuff) hit it with the lighter.....let it go about 3-5 minutes....set the pump air on high...let it go another few minutes and then added more pellets to the hopper.....it worked like a charm. Think I’m going to make a Pastrami next weekend and tryout the CyberQ and cold smoker at the same time!!!
  13. Alphonse, I ordered mine in the 3rd week of February this year and received it the first week of June,,,,so about 3.5 months for mine and I’m in Wisconsin. There was a delay due to a holiday in Indonesia and I was one of the lucky ones who also got delayed going through customs. It seemed like the build went quick, just some bad luck in transit etc. Like Pequod said good to touch base with Dennis on inventory. I can speak from experience as I ordered mine custom as the color I liked most wasn’t in inventory.....When I was waiting ( which is like a young boy waiting for Christmas) I happened to go on the web site and low and behold the exact grill wanted was then in inventory!!! Because it was the 11th hour and most of my accessories were packed in the crate from Indonesia i just stayed with my order. Based on my experience I would say plan on 3 months +/- 2 weeks. Good Luck, Paul
  14. Hello Tekobo, yes! You got the right stuff! Hope your tortillas turn out great....Keep me posted! Best, Paul
  15. When using the 1/2 grate and the hinged lower grate your ability to open up the hinged lower grate is somewhat obstructed by the 1/2 grate. I do have the cold smoker on order so it’s not a big deal. I was just curious if anyone else out here in forum land also expressed an interest in a second half grate that would fit below the current half grate.
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