robby

Thanks Dennis, Number remains the same, I'll assume you still have it on file.

Thanks for the extra input guys. I'm aware of the latch and it's two positions. ( Got that down after the first several burns! ) But it still leaks al ot out of the sides towards the rear. I just went to release the spring and reset the lid but I don't have a ratchet that fits the bolts to the upper lid. I assume it's metric. Dennis, would you have that info?

Gracias, Senor Monkey, I'll let you know how it works out tomorrow

It's a 23 in gen ll with a beveled rim. The smoke is coming mostly from the sides towards the rear. Thanks again Robby

Hey All, I'm enjoying the beginning of year two with my KK. As I write I'm cooking some pork ribs. I'm noticing a lot of smoke escaping from in between the body and the lid. Also, a full fire basket of charcoal is exhausted after every cook. I've not had a lot of long slow cooks so I guess I don't notice this a lot but I do see it happen after I shut it down after each use. Shouldn't the lid close tighter? I also would love to get a 40# bag of charcoal to last more the 4-5 cooks. Any advise would be great! Thanks Robby

Hey Bob

Pizza is now a weekly event at our house and it's dead easy. The stone that comes with the K.K. on the upper sear grill works great. I preheat the stone as the K.K. heats up to as high as I can get it. So far with a full basket of charcoal we can get to 750. A thin crust pizza take between 7 and 9 minutes.

We use caputo oo chef's flour ( sometimes called pizzeria flour ). One bag, with app. 550 ml. h20, 5 teaspoons salt and 1 tablespoon dry active yeast is my recipe but I'm sure others work great. Remember not too much sauce or too much cheese!.

The K.K. makes a great outdoor pizza oven, it was one of the biggest factors in buying one. Good luck with the pie, Robby

Also use the heat deflector or the crust will burn

Well, you are the doc! They're on now and I don't know what I'm gonna do while I wait till Sat. dinner. ( Wait I know!, make slaw, sop, tater salad, bake buns! Verrry slooowly ! ) Big Yum, I love this thing!

is it alright to cook pork shoulder and boneless beef short ribs today, for service tomorrow?

I'm planning on cooking an 8 # pork shoulder and 7# of boneless beef short ribs today. Will a quick reheat be okay , they're really being served to guests tomorrow. I'd make 'em tomorrow but I gotta work.

Thanks Robby

The Metallic Bronze looks great! I like the lava rocks to keep your heat deflector from getting dirty. I went the other route. Just started mucking all the grills and accessories up, so I'd be forced to get over having everything spotless. Now we just fire it up every day and go. Can eating beef, pork, buffalo and dark meat chix, everyday be harmful to your health? I hope not. Grill on....Robby

New Haven Ct. is famous for it's white pie with clams. Again, much better tasting then it sounds. Lots of garlic and sometimes bacon. I'll try the tuna and onions sometime. R.

Thanks for the advice on using the upper grill. Jackson raged at 650 degrees for twenty minutes and the pizzas took 6.5 minutes. They were darker on the bottom. The only thing missing are the coal dust and some clams. Moving onto skirt steak and grilled polenta tomorrow R.

I posted my first cook pics in the general forum, but I guess the rest go here. Great first attempt at apizza (used to live in New Haven). Really nice turn out. Only want to let stone get a little hotter next time. This was nine minutes at 600. Mangare Robby!

found that cable!

here are the pics, tonights pizza! Note my new fan club

pictures I got. Cable to connect the phone, uhm.. not as much.

Cooked three nights now, Rib-eyes, Pork Tenderloins and a whole roast chicken. Everything has turned out ridiculously good. I'll get pics up on Wed., after a trip to Buds Custom Meats to find more and different proteins.

Is it me or does this thing make everything taste great?

I received my otb gen 2.2 ( Harvest gold round stone ) on Thur the 12th. Four of us got it moved up a hill, around the house and up two deck. I gotta say, It's a little heavy!

Dessert and salad are made and in the fridge and now Jackson's warming up for two baked potatoes, a pan of roasted cauliflower, and two beautiful rib eyes. Tasty but not too adventurous.

Jackson is up to 400 in ten minutes so here it goes.

I guess I should post pics or something.I'll share later Robby

P.S. Dennis made a sorta tuff decision to drop some dough during tough times seem pretty easy. Thanks D. , I'm loving it so far Robby