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Posts posted by Longhorn203
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By "not good" do you mean a bitter or burnt taste or not enough? Generally the lower the temp, the better the smoke absorption.
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On 4/15/2020 at 5:36 PM, DennisLinkletter said:
Argh.. Tape just doesn't work..
Called them today and Kevin from the development team at Thermoworks will be calling me tomorrow with ideas to make these work in the Guru port..Dennis, do you have a rec for a temp controller?
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I’m thinking you could vertical roast tacos al pastor with the right set up.
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Ok, I keep looking at the 32s and wondering if I shouldn’t go for that. Somebody walk me back!
We’re now empty nesters. Kids come home infrequently. We like to entertain but hardly ever cook for more than 6-8 people total for a meal. And we have a 42” Alfresco gas grill with rotisserie.
I’m guessing the 23” will be plenty. But is a 32 more versatile?
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6 hours ago, Basher said:
Is that the cold smoker hooked up with that salmon? How do you like it?
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Home and patio reno in its last phase, will soon be ordering appliances, fixtures and, of course, a KK!
Right now I've got a large BGE and it's been fine size wise, not optimal, and want something larger in the 20"+ category. I'm definitely going with a KK, probably a 23, but want to know how much more I'm really getting over a 21. The cost differential is not insignificant but would love to hear the benefits going with the 23 over a 21.
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On 1/26/2020 at 11:06 AM, glx said:
Thx guys.
Yep, Lagunitas tastes like beer should (hopefully not starting a war here😉)
I'm getting ready to pull the trigger on a 23. What drove you to pick the 21?
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Agree, as a rule when searing use an insta-read thermometer.
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On 11/17/2019 at 12:40 PM, tony b said:
First, I've never done a rotisserie turkey on my KK. That said, here's my normal setup for doing chickens - basket splitter, fire in the back, as you suggested. Drip pan on the non-fire side (when I do potatoes or other veggies). Dome is 375F. Good luck!
Is that on a 23"?
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1 hour ago, Russ said:
The price of a Kalamazoo is directly related to the cost of building it (materials, components and labor). As head of product, my primary mission is to ensure our grills are the absolute best, and that means not cutting corners in engineering or production. I never tell anyone "you should buy a Kalamazoo." I only tell people if I could afford any grill I wanted, I would choose the Kalamazoo. The pricing makes them unattainable for most people, including myself, I will stand behind the design and the quality without hesitation.
I think the Alfresco is truly a good grill. I am sure you'll get many years of enjoyment from it. The same is true of the Komodo Kamado. I have nothing but respect for these products.
I appreciate your response, but after seeing your vertical up close at a design show when getting ready to buy the 750 and now the Kamado I didn't see anything in the engineering, materials or design to warrant a price anywhere near the ask. I could only assume it translates into your heritage products like the 750.
But you have a heck of a brand and, no doubt, a loyal customer following. Assuming you all are staying busy, it's a great business model.
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I long thought the Kalamazoo Hybrid was my dream conventional/gas grill. But after seeing the prices of their vertical smoker and now their "Kamado", I'm convinced they are simply in the business of fleecing consumers. Went with Alfresco for my gas grill.
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On 10/16/2019 at 11:25 AM, Pequod said:
Very interesting. Don't know much about Broilmaster, and apparently Amazing Ribs doesn't either since none of their grills are rated.
I don't know what it takes, outside of sending them a grill, for Amazing Ribs to do a real evaluation. Several high profile grill manufacturers that they've never put their hands on.
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Never considered putting a cut piece of meat on a rotisserie. Usually I've stuck to roasts, uncut ribs, lamb legs, whole chickens, turkeys, etc.
Did you notice a change or improvement in taste or texture?
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Following. Trust the Thermoworks brand.
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16 hours ago, Tyrus said:
Wheels are the best consideration as Tekebo made mention of for future, and present considerations for ease of movement . Anything on wheels is the way to go especially with a removable top to make the transition easier. It is easier to roll into a designated area as opposed to lifting into an area that wasn't planned. What's your plan, the look of a built in is the flat bottom KK and is generally shelved, that leaves you with dimensions you have to account for or, otherwise choose the wheels. If I were to choose to move my 23 to the another location well, I'm on wheels and ready to go, done.
Thanks, my original thought was to place the 22 on a lower elevation next to my conventional grill. Now I'm leaning to shortening the length of my kitchen counter, leaving an open space to park the 23.
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20 hours ago, Pequod said:
Really up to you as to which look you prefer.
One bit of advice: Don't bother with the gas burner. It is intended to pre-heat the inside on a cold winter day. Almost nobody buys one. I think Dennis has even stopped building grills with the gas burner door unless specifically requested.
Thanks, particularly on the gas starter.
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Just joined this forum as I'm pretty sold on upgrading my kamado to a 23" Ultimate or the 22 TT.
I've had both a trad gas grill and a BGE for quite a while, and appreciate what each can bring to the table. With the new outdoor kitchen I'm planning to have both as well. It looks like the Alfresco 42 LXE and the KK are the winners.
One question. I can either go with the 23 Ultimate (on wheels) or the 22 TT (placed in an inset). I'm leaning to the 23 has it looks easier to maneuver, I can simply put it at the end of the counter/cabinet area, and has a gas starter available. The 22 might offer a little better look aesthetically in an inset area. Any thoughts/advice?
My first Rostisere Chicken
in KK Cooking
Posted
Nice, this that a Meater probe? How do you like it?