Loquitur

C'mon, T Rex, you can tell. Is it the Doc???

Greetings from "sunny" Spain, where its raining cats and dogs!! I was hoping to get some good pix of a huge paella being cooked outdoors at a nearby restaurant, which is their Sunday specialty, but I don't think so. Thanks to Fetz and Amphoran for clarifying what way the rotisserie has to turn. I didn't know where the cooker (shaft) side was, although it makes perfect sense to me now, and I was looking at it backwards. I'm pretty sure the One Grill battery operated motor will turn the other way if I put the batteries in opposite as directed, which is very cool. Somebody like me would never believe anything would even work if you put the batteries in backwards!!I'll report on it when I get home.

Fetz: To my unscientific and unmathematical mind, the motor I have now is going clockwise - if I'm standing to the right side of the KK behind the motor and watching it rotate. Isn't that the same as standing in front of the KK and it rotating toward the rear? Maybe I have an old model basket before they reversed the threads. Or more likely I just can't visualize this and I'm totally wrong. Susan

I did some quick research on rotisserie motors and stumbled on a site that sells AC motors which auto reverse their direction every time it stops turning. This site sells a DC motor which doesn't do that but will change its direction of rotation if you change the direction of the batteries. I'm off to sunny Spain for two weeks today so I don't have time to check out what my OneGrill motor will do if I put batteries in it and play around with them. Here is the site: http://www.bar-b-que.com/store/item.asp?ITEM_ID=868 Can anybody confirm that the E-Z Que motors turn in the right direction? Susan

No they are supposed to screw themselves! Here's some more posts about the same thing:

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Re: unscrew themselves? Dennis - they do unscrew themselves? Or is that supposed to be they do not unscrew themselves? Susan

Wow - ordered the burgers yesterday AM and they arrived at noon today -vacuumed packed and frozen solid. They're nice - really big and gently compacted, as if I formed them myself. I don't have a Coscto in my vicinity but if this mail order stuff works out, I'll seriously consider joining. I've never seen Wagyu beef at my Sam's Club, locally or mail order.

I had my appliance guy look at the KK rotisserie set up today. He said the motor was turning in a direction which was unscrewing the shaft. Does that mean its turning in the wrong direction? I had a lot of trouble getting the basket out after I used it and think it was because the shaft was longer when I tried to take the basket out than when I put it in. Any thoughts? Susan

Hi Jeff: They must have sold it out really fast since that was $140 off Costco's regular price. It was there to purchase early in the AM when I bought the burgers. Looks like they substituted the tenderloin after the prime rib was gone .

Costco.com has a 4/12/10 one day only while supplies last sale on Wagyu beef - 15 lb prime rib for $299 includes shipping and handling - shipped fresh not frozen. They also have 9.5 oz Wagyu burgers! . Non members can purchase with a surcharge ($8.00 extra for the burgers). I would post the website but I don't know how.

Rotisserie Motor While testing my E-Z Que with an empty basket, I noticed that after it went around 3/4 of the way, the motor would lug and bog down for the final 1/4 turn. On the next rotation, it did the same thing at the same place. Trying to figure out what was wrong, I thought maybe the shaft that goes from the motor into the KK wasn't exactly straight. So I pushed the motor up a little on the bracket and it seemed to work better. I loaded two chickens in, tightened it down with pliers (thank you Cook_Shack), and put it in. I came back a half hour later and it had stopped turning completely. I got it going again and could see that the that the motor (OneGrill battery/AC model) was moving around on the bracket. I tried to put a shim under the motor but I didn't have handy what I needed to do that effectively. I've never used a rotisserie before so I don't know what to expect. Any recommendations on how to keep it going? I'm going to have to order a second set of inside the KK shafts from Dennis for my other basket. The square edged one is in really tight and I can't unscrew it. Should I be taking the rotisserie motor off the bracket when I'm not using it? I hope not because I can't get the shaft that goes into the motor out from either the motor end or the KK end. My husband came to help me and asked me how I got it in. I had to tell him that I had no idea. I thought it didn't fit but I continued to play around with it and it just slipped in somehow. Any tricks for getting it out? I had brined and air dried the chickens and did them direct at about 400 deg. I caught the problem just in time. They were delicious!! Susan

T Rex - I feel your pain!! I had to get up to take the last pork shoulder I did off the KK at a similar ungodly hour. The problem is that once the coals get too hot for whatever reason, it takes a long time for temps to drop. What I have been doing lately which has helped alot is to put an old Maverick temp probe (with the wire cut off) in the meat and clip my pit probe to it two inches away from the meat. Then I set my Stoker to 25 deg less than I want it to be. Also, I wrap my wood chunks in foil with holes poked in it. As the grill gets heat soaked, I adjust my Stoker temp. With this technique I had no problem keeping my Easter ham at 235 "pit temp in the meat" and there wasn't much difference between what the Stoker was reading and what the Tru Tel was reading. I'm no expert for sure and hope anybody will jump in if I'm giving you any bad advice.

I've noticed that the charcoal and smoke flavors intensify in the KK foods that I've refrigerated for a period of time. I've wondered if its because a person becomes acclimated to the smoky aromas while cooking and serving so that they desensitize themselves and don't notice it as much or if the flavors actually deepen over time in the frig. The abiity to prepare something as special as your smoked turkey a day ahead? How good is that!! Susan

Hi T Rex!! I thought the picture of your bird was in this thread and was referring to it in my "those birds look great" comment - yours and Amphoran's. I'll bet you were sooo proud to bring that picture perfect turkey in from the KK and put it on the counter for Mrs. T Rex. The glaze on my ham was mustard, honey and black cherry bourbon I'm a vodka girl myself and have no idea where that bourbon came from but I had a small airplane sized bottle hanging my house around for a long time. The glaze was a perfect use for it. I started the glaze when the ham was at 120 deg and pulled it at 135 deg. Next time, I'll put the glaze on a little earlier and increase the heat a little for the last hour to brown it more. One of the things I love most about the KK is that it makes preparing special occasion food for family and friends so easy. Pre KK, I was always thinking about new hors d'oeuvres or new side dishes I could do that would be well received and it took a lot of time and effort. Now, I just volunteer the main course, get a good piece of meat or poultry or seafood and let the KK/Stoker do it for me!!! Susan

Those birds look great! This is my 10 lb Easter ham smoked at 235 deg for 5 hours. Cooking at these low temps is new to me and I love the effect on the texture of the meat. It was tender and silky unlike anything I've had before. I intended to score it but I forgot and when I remembered, didn't want to open the lid again. Neeless to say, it was a huge hit!!

Re: Cooking time....... Since my Guru only has one meat probe, I was going to put the probe in the stuffing and use my Thermapen to check the breast and leg joint once the Guru probe is at 160F - 165F. Our stuffing is made with ground veal/pork, onions, mushrooms, cubed bread, apple, celery, cranberries and spices. As we saute the meat, onions and mushrooms in a frying pan then mix in the other ingredients, the stuffing is pretty much already cooked, then cooled before we put it in the bird. It is blowing and raining "cats & dogs" out here today however, I have been so looking forward to this cook that I guess I will just have to suck it up.. the wine that is! T Rex T-Rex: When it gets close to the time set forth on the package for a stuffed turkey, start checking the breast and thigh. I recommend taking the bird out when they get to your temp. You can continue to heat your stuffing in the oven if you need to. It will already have all the good turkey flavors and texture from having been in the turkey as long as it was. Your stuffing sounds wonderful. I'm tied to my family tradition of a bread stuffing with mushrooms and sausage.Like yours, the meat and veggies are already cooked before the turkey is stuffed.

Yes, Doc, I cooked the stuffing inside the turkey. I had 1 probe in the breast and the other in the thigh and removed it from the KK at 158 breast, 168 thigh. The time was in accord with the recommendations on the package for a stuffed turkey and the internal pop up was already up. My plan was to further cook the stuffing by itself in the oven if it didn't reach 165 but it wasn't necessary. I don't recall what the stuffing was when I took if off the KK but it got there via the carry over effect. I think how long the stuffing will take depends on its density and how tightly it's packed and its easy enough to just stick the stuffing in the oven for a while longer, if need be, to preserve the juiciness of the turkey.

Re: Cooking time....... Hi Forum members, I need some advice. Mrs. T Rex wants me to cook the Easter turkey on the KK............ of course! I picked up a 16.28 lb. bird which we also plan on stuffing and I was wondering how long will it take to cook at 325F? I was thinking indirect and in a roaster so that I can make gravy with the drippings...... Thanks in advance. T Rex Hi T Rex: This is a picture of my stuffed Thanksgiving turkey, which came out fantastic!! It was 17.5 lbs and I did it at 325 Stoker for 4 hrs 10 min. In the Cooking General section there is a thread named Thanksgiving 2009 which has further info and some pictures of other turkeys. Definitely use a pan to catch the drippings for gravy. Best of luck!!

Re: oops ROFLOMA!! You're not the only one, Doc. I read some old roti posts about chckens falling out, which prompted my concern about a 10 lb ham on a holiday.

Thanks, Doc. I may wimp out and roast it in the KK in a pan if I don't get a practice shot with the rotisserie this week. I have visions of me not getting the forks on exactly right and the ham falling out of the basket without me knowing about it until its too late!! Susan

E_Z Que and Stoker Hi! Can I use the Stoker with the rotisserie? I'm thinking I wouldn't be able to use the food temp probes but maybe I could use the pit probe if there was a way to attach it to something that wouldn't be rotating. I've been assigned the Easter ham and would be using the 8" basket. Susan

Those are very interesting videos but those setups are much more complicated than mine was. I guess I got lucky in that I already have a home network (which I know very little about) and a switch not far from my KK. Getting the Stoker to work with the internet was as easy as throwing an ethernet cable out the window, plugging it into the Stoker at the KK and plugging the other end into the switch. I didn't have to do anything else with either the Stoker or my computers to get it to work. The Stoker already had the IP address and when I typed it in the address bar on the computer, the Stoker page came right up - except for that instance where the address got changed and I didn't know it. So depending on your circumstances, it might not be difficult to set up the Stoker at all. Susan

Syz: Have you posted anywhere about your experiences on the culinary trip to Thailand? It sounds fascinating and I'd love to read about it. Susan

Re: Hello from another new Bay Area owner Welcome, Tony, and congrats on your purchase!! You don't need to be concerned about being able to cook on this grill. I came to the KK/Stoker last fall with ZERO experience cooking with charcoal and I'm doing great. My husband and I think the KK steaks, burgers, chops and poultry are spectacular. I struggle somewhat with the L&S pork shoulder and ribs but this is a seasoning issue. I'm not used to cooking with dried spices and the rubs/sauces I've tried haven't "wowed" me yet though the texture of the pork is lovely. And the Stoker controlling the low temps works like a dream!! Now that spring is coming I'm looking forward to lots of L&S pork experimentation. Just make sure you get a weed burner style torch which makes lighting the charcoal fast and easy. Susan