Loquitur

All of a sudden I am having a problem accessing the forum. My computer link goes to the KK homepage and from there I normally click the forum tab. I can still get to the KK homepage but from there, out of the clear blue, I am getting either a 403 forbidden error message or 404 not found error message when I click on the forum tab. I can get into the forum by going to Google and getting a link for a KK recipe which brings me straight into the forum instead of to the KK homepage. I tried deleting my history and re-adding the KK site manually but I still get the same problem. All the other tabs on the KK homepage work fine - its just the forum tab I'm having trouble with. This is on the computer I use daily to access the forum and I haven't made any changes to it. On another computer in my house, my KK link goes straight to the index page of the forum instead of to the KK homepage and I am not having a problem on that one. Anybody have any ideas? I miss being able to easily click into the KK forum in the AM with my first cup of coffee.

Re: HAPPY HAPPY CUSTOMER Welcome, Larry. Love your sense of humor. How about a picture?

Re: Using a Wok on a Big Green Egg Eggary: Did you use your wok with the Big Green Egg Spider? If so, how high did you fill the firebox with lump and how far off the coals was the bottom of the wok? The traditional old style bucket charcoal wok stove below places the wok virtually on top of the coals so I'm thinking the device holding the wok has to suspend it really close to the top of a load of lump. And then you would vary the intensity of the heat by either inverting the device to raise the wok from the lump and/or keep the height of the lump lower in the basket so its further from the wok. http://www.google.com/imgres?imgurl=htt ... g&dur=1136 I totally agree that any input from Sai would be more than welcome!!!! Susan

Re: Using a Wok on a Big Green Egg Eggary: Did you ever use your wok on your Big Green Egg? I have a 16" wok also and will try to figure out where it should be positioned in the KK tomorrow.

I sure would like to have the accessory that the Big Green Egg users have that permits cooking with a wok on the BGE. Check this out: http://www.ceramicgrillstore.com/xl-spider.html Dennis - any possibility you might offer something like this as an accessory??? I'm thinking maybe I could order it from The Ceramic Grill Store but I wouldn't know what measurements to give since it only has three legs and our KK's aren't round.

Re: Would you buy a used BGE XL for $700 ? I would do it. It will make you appreciate your KK all the more and give you some good food along the way as well. Susan

Re: Just ordered a KK, new to forum Welcome, Mike - glad to have you aboard. Can't wait to hear about your initial impressions of your bronze KK. Its truly a stunner!! Susan

Re: KK Stability It's hard to imagine the wind tipping over a KK to a lay person like me. We'll see what our science/engineer members think. On the infrequent occasions when I'm in a severe storm with high winds I push my KK into a corner so the wind won't roll it around on its wheels. And I try to secure everything else in the vicinity so other items won't be picked up by the wind and crash into the KK. The wind has never effected my KK at all so it very well may be that my efforts here are completely unnecessary.

Re: a lamb cut i have never seen before I did a lamb breast once never having seen it before either. I roasted it on the KK at a moderate roasting temperature. Unfortunately, it was virtually inedible due to the extremely high fat content. Low and slow hopefully will give the fat a better chance to render. Considering how inexpensive this cut is for lamb, it would be great to know there is a good way to cook it. Please let us know how it comes out.

Re: Everyday Misc Cooking Photos w/ details Thanks for that coment, mk1. I feel somewhat like a stranger on this board for not being into low and slow cooks so it is very encouraging. And I wanted to mention to those of you who may be on the fence about buying a KK, where else in the world are you going to find the manufacturer and engineer of a super premium product giving you personal advice on your particular technique of its use????? This perk is invaluable. Susan

Re: Everyday Misc Cooking Photos w/ details One of my most favorite things about the KK is the ability to cook so close to the coals. It makes it so easy to obtain a really nice sear yet keep the meat on the rare side, which is how I would imagine your chops were. And now with the sear basket mod I don't have to use a ton of lump to fill the basket to the top to get the lump close to the meat or sit Weber baskets on a brick. Its just the greatest!! Susan

Re: Oregon Scientific Remote Thermometer Thanks Madmedik. The manual that came with my unit below is different from the one on the link you posted and didn't contain that info. It just went straight from the topic "manually setting the target temperature" to "after cooking". Or maybe it was on a separate piece of paper that I didn't notice and dumped it. It never occurred to me that there would be different info on the website. Thanks so much for looking it up for me - this will make my life much easier!! Susan n67318

Re: Everyday Misc Cooking Photos w/ details Thanks for the tip, Dennis. I love it so much and can't imagine there will be many occasions when I am cooking without it. Its much nicer and works much better than the Weber baskets sitting on a brick that I've been using.

I bought this some time last year but only used it for the first time a couple of days ago when I was making a porchetta roast. It worked very well once I got it going but it took about 30 min of me fooling around with it to get the receiver to reflect the temp of the probe. I've used several other similar type remote thermometers so I know there is a sequence of events that need to happen to get the two units to synch but the instructions didn't set them forth. So I was turning the two units on and off, pulling the probe in and out of the transmitter, taking batteries in and out, pressing reset buttons, etc, all in different sequences. I have no idea which of these attempts got it to finally work. So can somebody tell me their method of getting the transmitter and receiver communicating with this thermometer? I like it for roasting when I'm manually controlling the pit temp. Susan

Re: Everyday Misc Cooking Photos w/ details 2 14 oz ribeyes cooked on 1/4 basket of lump, the sear grill on the low handles just over the coals, KK at 500 deg, 2 minutes a side. Perfect every time.

Re: Help on how to maintain grill temp Some of us use a Stoker because we don't have the time or inclination to physically monitor the KK to heat soaked status. Having the capability of plugging in the Stoker at the beginning of the cook, walking away and checking it periodically online is its best feature. It just takes a little experimentation to get it tuned in to your KK and your style. But its time well spent. I agree totally automatic temperature control is not needed with a KK but it is a wonderful convenience and works extremely well.

Re: Help on how to maintain grill temp I have had good luck with using my Stoker at the start of the cook but setting it 25 deg less than my target temp. Then I reset it online to my target temp after 45 min or so. And I keep the top vent open just an inch or so. Susan

Re: Online deal for Coconut briquettes I'm looking forward to trying it! Thanks for the suggestions - a small turkey or large roaster over apple wood is something I could handle. I've been intrigued by it but haven't ordered any from Dennis because I was of the impression it is good for long cooks and I just don't do them.

Re: Online deal for Coconut briquettes Thanks for posting that Firemonkey - I just grabbed a couple of bags. So what are you going to use it on?

Re: Stoker with Smartphone Thanks, guys, for all the great info. I got crazy this week because I have to unexpectedly go out of town tomorrow for a few days and I didn't have a chance to get back to setting up the Stoker to see if I could get it to work with my phone. But I did some preliminary work in checking out how to port forward on a Linksys router on Youtube and think maybe I can do some of this stuff you are recommending when I have more time. And, I know how the Stoker address is constantly being changed. The first thing I do when I use it is check the address manually on the unit. Just want you to know how grateful I am for all the help!!! Susan

Re: High Heat Brisket Cook - VIDEO Love your videos LarryR and Mad Medik - keep 'em comin'!!! And that brisket looks like it really came out fantastic!!

Re: Stoker with Smartphone Awesome info, Mad Medik. Will check it out tomorrow!!

Re: Stoker with Smartphone Mad Medik: Thanks for your thoughtful reply. Having some knowledge of the basic operations is very helpful. I did try to turn the wireless on to get it to connect but I didn't put it in airplane mode. I will give your suggestions a try and if I can't get it going, I will have my tech for my office computers in my home set me up next time he is here - which I hope is NOT too soon.

Re: Hot Smoked Swordfish I'm hoping I can get a shot indicating how luscious the texture of this fish was. As I was gently pulling pieces off the roast for my salad with my fingers, it just glistened.

Hi! What do I have to do to be able to check my Stoker stats from my smartphone? When I was smoking my swordfish roast yesterday, my guests arrived before it was finished. We were sitting on the patio very near the KK but I didn't want to open the lid and wanted to unobtrusively check the temps with my phone so I typed in the 192.....address but it wouldn't open the page. I have 5 computers in my house and they all will open the page if I type in that address. I know I could probably check this manually from the buttons on the face of the Stoker but I didn't know exactly how to do it and decided it was easier to just go into the house and check it on one of my computers. I looked in my phone settings for a mac address or something to tell my router to accept it but couldn't find it though I found various other similar settings. I apologize for the simplicity of this post and am sure you can tell I am not very computer savvy.