PVPAUL

Tekobo, today I put a camp stove outside near my KK. I will give this a shot as I really would like to get this working. I also just ordered the hot/cold KK smoker but am sure that I would still find uses for the smoking pot. Best, Paul

So I received my 32” grill about 7 weeks and received the 4 grates that come with it. I’m wondering if anyone has ever approached the idea with Dennis for offering a 2nd half grate that would fit below the standard (included) half grate. I Would think this would come in handy as a area for a drip pan or second food item and still allow complete access to the charcoal bed so one could easily add smoking woods. With the current configuration the lower grate is a full grate and it’s not easy to add smoking woods to where the charcoals are glowing. I understand that you can lift up the front for adding smoking woods but once again I cannot reach where the glowing charcoals are. Thanks, Paul

Mcjudtsten, thanks for the information. If I had a 42” I’d be asking if I could spin 4 birds at once! Congrats on the beautiful grill! Tony, I’m a little confused by your response. If 250F is the lower limit of your low-N-Slow and you use the SYZ smoking pot at this temperature wouldn’t this mean that use use the SYZ smoking pot for everything (except maybe a cold smoke in which I would guess that for this you would use the KK cold smoker)? I was guessing that you are not having consistent smoking results (like I’m struggling with) in the lower ranges of smoke cooking. I also wanted to ask if you are successfully using the SYZ smoking POT at 250F range what charcoal are you mainly using. I’m wondering if my bad luck with the SYZ smoking pot is mostly a result of using RO lump? I look forward to hearing back from you! Thanks, Paul

Tony & Tyrus, thanks for the feedback. Tony, thanks for the tips on using the CyberQ...I hope to hit the ground running once this arrives. My biggest challenge with these types of gadgets is usually the connectivity with my internet...hopefully I can get through this part without too much difficulty. When you talk about using the Syz smoking pot with most of your “Hot Cooks” what temperature range are you speaking of? Tyrus, I will be out looking for some bricks to set up my splitter front to back! I will likely heat soak my KK prior to rotisserie as I’ll have 16 hungry guest and so I want to stack the odds in my favor for dinner being on time!!! Best, Paul

Hello Tony, I do have a basket splitter however with the 32” KK I believe it’s only designed for splitting left to right (or right to left) not front to back like the round KK models. I will look at it closer tomorrow in the daylight to see if I’m missing something here. There is so many ways to set up grates etc that I’m still learning. Also on a separate note I decided to pull the trigger on the CyberQ cloud today along with the KK cold smoking unit. While I’ve only had my KK about 7 weeks now I’ve had issues twice with maintaining consistent temperature control (hence the cyberQ) and I also cannot get the smoking Pot working. Both of these may likely be related to the Royal Oak lump I started with. Based on the Naked Wiz review and the fact that RO makes the green egg charcoal I figured this was a good product and stocked up pretty heavily on this..... which I now think was a mistake (or just a learning curve). In any event I also placed a pretty large order on FOGO charcoal which just arrived. I do like gadgets and the comfort of knowing where my cook / temperature is at and being able to adjust it remotely is a plus. I look forward to these new toys and continuing to learn to use my KK. Best, Paul

I’m planning on a dinner for 15-16 people the upcoming weekend. Thinking about doing 3 chickens in the rotisserie cradle. I looks like size wise 3 chickens at about 5lbs each will fit. Just wondering if anyone else here on the forum has done this? Thanks, Paul

Yes, I know this song performed by another Aussie musician.......none other than CGP Tommy Emmanuel!!!! Tommy is likely the best acoustic guitar players in the world........in the style of Chet Atkins. Check him out if your not familiar with Tommy! Cheers, Paul

Hey Tekobo, yes I’m happy to share this recipe. (Just don’t tell my sister!) 4 cups AP Flour, 2 tsp salt, 2 tsp Baking Powder, 2 TBS Olive oil. 2 cups of Water, 1 cup of yellow cornmeal. Directions: Mix flour & Salt together. Add baking powder and mix again. Add Oil and break up oil into flour into small pieces and set aside. Add yellow cornmeal and water together is small pot and heat until cornmeal and water fully blend together. Let it cool down until you can handle (about 100 degree F.) Add yellow cornmeal mixture to flour mixture and form / knead into a large ball. Once it’s the right texture then break off into individual balls (a little larger than golf ball size). Place back into original mixing bowl. From this recipe I typically yield about 18 tortillas. If possible and you have time cover bowl with damp cloth and then cover the whole bowl in foil. Hand roll with a rolling pin until 8-10” diameter. Heat up cast iron pan until very hot...Place tortillas on hot cast iron until it starts to bubble (about 10 seconds) then flip over and do the second side. That’s about it. Some comments based on years of experience. In the old days my family likely used Lard but most of us now use Olive oil. For the yellow cornmeal the finer the texture the better. I now use “Goya brand” “Pre-cooked” yellow cornmeal. This is super fine and I no longer have to cook the cornmeal...just add warm water. It will take practice / experience to achieve the right texture....if to dry the edges of the tortillas will be jagged.....too moist and the dough will stick to your rolling pin and be hard to work with. One other trick that seems to make the the final tortillas somewhat silky is to proof the dough for 30 minutes to a couple of hours. The dough doesn’t really rise but it seems to make them more pliable / soft. Try to use minimal flour for dusting etc as any dry flour on the surface can / will burn when cooking the tortillas and not too desirable. Some of the lucky family members have cast iron rounds that come from the old cast iron stoves in which you had a fire below. These are about 9-10” diameter and about 1/4” thick. These work grate as there is not as much mass so you don’t have to pre-heat these as long. When heating to eat you’ll learn that we Mexicans all have gas stoves and heat tortillas directly over the flame.....many of us like a little burn on the tortillas. These tortillas are nothing like you can buy in the store and 100% make any taco better. I have never seen store bought tortillas like these...they are typically either corn or flour. Great for enchiladas......everything. If you decide to make these please let me know how they turn out for you! Best, Paul

Hey Tekobo glad you liked! Last year we were on vacation in Europe and stopped in Nottingham to see ELO in concert! ELO was my 4th concert to see when I was a kid and it was a blast seeing them again about 40 years later! In June this year my wife and sister did a trip to Oxfordshire area on a “Midsummer murder” tour. This fall we are heading to Ireland (25 years since our last time there) to go see Jimmy Buffett perform in Dublin (yes we’re big Parrotheads!). In any event this is a very cool international forum we all belong to hear. This weekend we’re having company so no big meats going on the KK. Tommorow we’re doing Mexican......everything will be homemade including Carnitas sous vide, Frijoles, arroz and handmade family recipe tortillas and salsa y guacamole!!! Best, Paul

Thank you all for your comments. So today I made my 1st successful Pizza’a on the KK. Two days ago I tried the King Arthur dough recipe and wasn’t happy with the results of the dough. It seemed dry and really didn’t raise much. I used fresh yeast and followed the directions very closely. After looking at the dough I just decided to toss it and go out for pizza. Back to the drawing board today and followed a recipe out of an older cook book I have called “The best recipe Grilling & Barbeque” from the editors of “cooks Illustrated”. The good news is that I was 100% happy with the results. I was able to get my KK up to 525F and hold it there for some time. Made 2 small 8” pizzas. First one was made with the 4 cheese garlic spread my wife buys locally for stuffing mushrooms. I then sautéed some mushrooms in EVOO and added some balsamic Vinegar along with some fresh rosemary from my herb garden. The second one was my take on a magherita (SP?) fresh tomato, garlic, basil and parmesean cheese. Attached are some pics! Best, Paul

OK, So here are the pics as promised. The chicken turned out very good.....over shot the temp of the bird slightly but it was still very good. We liked the roadside Chicken recipe as well. The pic of the plated food also includes what we call Zucchini casserole. It’s basically sliced zucchini, tomatoes, onion with mozzarella and Parmesan cheese. It’s a staple side dish that typically OD on by the end of summer! Overall I liked the rotisserie cook and plan do do more of this! Paul

Thanks Pequot......I have the plan in motion. I’ll work on sending some pictures back. All the best, Paul

Looking for help on cooking my 1st roti chicken on the 32”KK. I have both the Octo forks and cradle so looking for opinions on this. I was thinking about going with the Octo forks for clean up simplicity etc. however if the bird turns out better in the cradle because your not puncturing and allowing the juices to run out I would do the cradle. Do you typically do this indirect? I have been using the charcoal basket splitter and have the coals to the left....so based on this put the bird on the right with a basket / tray underneath to catch juices etc? Also what temp would you recommend? Note my bird is about 5lbs. For the recipe I was thinking about doing the Roadside Chicken recipe I found here on the forum. Thanks!

Tyrus, thanks for the suggestion. Brisket is in SV now, I’ll report back later on my brisket results. best, Paul

So yesterday was my first Brisket cook on the KK. Set up a full basket of lump and placed the 2 qt smoking pot on the fire. All morning the KK was holding 225 - 250 degrees. Still not getting the smoking pot to work as hoped. Getting smoke early in the cook but it doesn’t seem to smoke very long. I ended up adding some wood directly to the lump to create more smoke. Before heading out on a pontoon ride I moved the smoking pot hoping to ensure that my coals would continue to burn. I ended up with the opposite and by the time I got back from pontoon ride the coals were pretty much out. Long story short I finished the brisket at about 9pm and did the FTC method for two hours and then vacuumed sealed the whole brisket and iced it down to cool it. Today I’m planning on serving the brisket and thinking about reheating via Sous Vide. Before cooking the brisket was about 8.5lbs. Looking for suggestions on sous vide temperature and time. Thanks, Paul

All, I just wanted to report back on my first baby back ribs cook on my new 32KK. I lightly salted ribs with Kosher salt and let sit in fridge fro a couple of hours per Meathead dry brine technique. I then rubbed ribs with Dizzy Pig Dizzy dust. Used basket splitter with half a load of RO lump. Lit the lump with a torch and then hit it with my lawn air blower. Set my new 2 qt lodge pot smoker on the charcoal and set it up for what I though would be about a 240F cook which was the second smallest bottom vent hole and a 1/4 turn on the top vent. Put the ribs on at about 240F and went fishing. Came back home about three hours later and the temp was about 340F? I discovered that I accidentally left the bottom left vent open very slightly (I thought I had closed it completely but this was not the case). I did the bend test after about 3.5 hours and they looked good. I took the ribs off and placed in the lower grate and open up the vents so I could sear / finish the ribs with some sauce (decided not go go naked this time). I was very happy with the tenderness off the ribs and more importantly so was the wife!!! Thanks for all of your advise here. Paul PS - I know a picture is worth a 1000 words but unfortunately I forgot to do it this time!

Planning to cook my first ever brisket on the new 32KK. I have an 8.5 lb brisket flat (all I could get at my Costo) and am looking for some suggestions here for the cook. I would like to start it in the morning as opposed to the night before. Based on the thread here thinking of targeting 275F and if it drifts to 325 - 350 I’m not going to worry about it (still working on the temp settings!). I’ve wrapped briskets before in foil at about the 160F temp. When I’ve done this I finished cooking the brisket in the foil until about 203-205F range and then did the FTC method. For this cook I’m thinking about wrapping in the Pink butcher paper at about the 170 mark. Do you then typically finish brisket in butcher paper and then put this as is (in butcher paper ) in cooler with towel? Or do you wrap in foil before the cooler & Towel? Just thinking that I’ll lose all of the juices if I don’t wrap in foil......but also not sure if I’ll lose the crunchy exterior etc. Best and Happy 4th to all, Paul

Great, thanks I now see how inverted upper grate gets me much closer to the coals. I guess I’ll store the “side plate grill hanger” until I hear from the “Big Boss”. All the best, Paul

Pequod, based on what I’ve read of the forum I’ll also end up using the head deflector stones for a walk way step stones. Thanks for your feedback. Attached is a picture of the hardware accessory labeled as “Side Plate Grill Hanger”. Another question, when in searing mode do folks just use the lower grate? Roughly measured from top of charcoal basket this looks to be about 7-8” which seems pretty far away from the coals.....especially if the coals are burnt down some. Best, Paul

OK, so I’m still unpacking all of the accessories and working on setting up on the KK. The good news is that I think I have all of the rotisserie accessories working and figured out. Included with my KK was a part called “Side plate grill hanger”. I mounted this but then realized that it doesn’t work / have the clearance if I’m also using the side table. There were two other different hangers included with the KK and these will hold “grill grates” and grill tools so I’m not to worried....just not sure if I’m missing something here. In addition I unwrapped the item showing in the picture and I’m guessing it was labeled but now that wrapping is gone. Is something that is used in conjunction with the Pizza / baking stone??? Look forward to hearing back. Best, Paul

Syz, I like your smoking options......however I decided to order the 2qt CI Dutch over with lid today from Amazon @ $22 delivered. Should arrive early next week. Now I’ll just need to go to the hardware store and pick up a drill bit that will cut through this. Thanks to all for your help on this!

Jonj, wow, that rib roast looks incredible! I appreciate the cook info and plan to use this as my guide lines for my cook! All the best, Paul

Hello All, being a newbie here I was hoping some of you more experienced KK users could post a “Pros & Cons” and / or “How to” for the various different types of wood forms such as pellets, chips, chunks as well as techniques, such as word forms placed directly into charcoal, smoking pot, KK hot/cold smoke generator etc for introducing smoke into my cooking. For example I currently have an Amazin pellet tube smoker and quickly learned that it’s really not compatible with the KK due to the very low air flow. I’m looking for options and techniques that are proven and work right now without owning the KK smoke generator(but would also appreciate your opinion of the KK smoke generator). I may find that I will purchase one but would like to start experimenting without one for the near term future. All the best, Paul

Hello All, my WiFi went down for a few days so I’ve been delinquent in responding sooner. Yes it has been fun and feel like I still have a big learning curve ahead of me learning how to use the KK. It seems like the air flow is so low that my attempts at using the “Amazin pellet tube” isn’t really working. When trying to do 225 F cooks it almost seems like there isn’t hardly any air flow at all....like the KK is just holding residual temp etc. I’ve been using royal oak lump which seems like it has lots of small pieces so I’m concerned that it may be blocking the air flow a bit. So far I’ve cooked Pork Belly burnt ends twice and the second time (today) they were very good. About 3 hours low and slow and there another hour sauced up in the disposable foil pan....like meat candy!!! I’ve done some Ribs without foil and I think I’m starting to like them with more bite to the bone.... did a spatched cooked chicken two days ago and while it turned out very good it didn’t completely blow me away....hopefully my expectations aren’t too high. Needless to say I’m still very stoked with learning how to use this amazing grill. Thank you all for your comments. Tekobo, I tried two different variations on the “pork belly burnt ends” with the first recipe based on a You Tube video from FOGO charcoal people and the one today from Vindulge. Tomorrow I’m planning on making a Prime Rib roast Bone In and looking for any suggestions on temp / technique for making this piece of meat. Thanks again! Paul

Hello All, I’m pleased to say that Christmas arrived on June 5th this year! Attached are some photos of the move and unpacking. Unfortunately I don’t have a lot as it was just the truck driver, a friend of mine and myself.....so no one to really work the camera. All and all the experience of unloading and putting into position went as planned with no hiccups. Now the fun part of cooking on “PVG” (Puravida Grill). I’ve also enclosed a pic of my 1st cook which was burnt ends made from Pork Belly! Oh yea, and a couple of my pups cooling off in the lake! Thanks to all on the forum who share their experiences and knowledge which definitely made the move easier! All the best, Paul