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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble


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Everything posted by BOC

  1. A leg of lamb would probably be a good add to your list. Sent from my iPhone using Tapatalk
  2. How’d the yardbird turn out on the hanger? Anything noticeably different from a rotisserie or spatchcock to highlight? Also, how’d you manage to get a picture of the endangered heat deflector in the wild [emoji38] Sent from my iPhone using Tapatalk
  3. Remember seeing pictures of this one early in my KK purchase exploration. It was and is one of my favorites. Would absolutely inquire if I hadn’t secured mine last year. Someone will be a very happy camper (suppose you and someone will be). Sent from my iPhone using Tapatalk
  4. I know it isn’t as pure of an option, but if you find a local pizza shop that makes dough fresh, they’ll often sell it to you as a fresh dough ball. One of my local favorites sells me a 14” dough ball for $2.50, 16” for $3, 12” for $2. For me it’s the best option because I still get fresh dough that I really enjoy, without any of the hassle. Every other part about it, including how I prep the crust is unique to how I make it. Sent from my iPhone using Tapatalk
  5. For the sake of antagonizing. On the KK, no wrap required with a full packer. If you were just doing a flat, I’d wrap.
  6. I second this. I go fat down and think it would matter more on a hotter cook to do so. Don’t short change yourself resting time in your planning. Sent from my iPhone using Tapatalk
  7. It is good to be friends with [mention=3765]braindoc[/mention] [emoji23] Sent from my iPhone using Tapatalk
  8. Dustin over at real sharp is a good knowledgeable guy to buy from as well. I’ve got a couple from him the past two years. Sent from my iPhone using Tapatalk
  9. Not sure if you’d recommend it on a 42” Dennis, but on my 32” to try to minimize any temp jump when I have to open for a few minutes, like to sauce up ribs in the final stage for example, I will close the bottoms vents while I’m futzing. Always reopen them just before I close it. It doesn’t completely stop a rise, but I’ve found it helps. Sent from my iPhone using Tapatalk
  10. BOC

    Solo Stove

    A gasser…but a locally (20 minutes from me) made gasser that is arguably up to Dennis standards. Although he’d have to say it to believe it. It’s a pipe dream for now, my well isn’t that deep. https://kalamazoogourmet.com/products/gas-grill-head/?gclid=EAIaIQobChMI8Ji8tdbo9gIVkitMCh2BjAYCEAAYASAAEgK6QvD_BwE&gclsrc=aw.ds Sent from my iPhone using Tapatalk
  11. BOC

    Solo Stove

    I’ve got nothing else currently. I’d need to build out a little more space, but it will happen. At the moment the only thing I think I’m missing is a flat top. If you asked me today an Evo or an Arteflame would be my choice strongly weighted toward the later. I could love an Argentinian or wood fired/pizza oven, but for those type of things I cook on the KK and I think I have those pretty dialed on the KK. Good enough for my simple tastes anyway. I love all of the toys, but for the outdoor cooking I’m probably a 2 maybe 3 device max kind of guy. If money were zero consideration my #3 would be a Kalamazoo grill. One of the gas grills. Sent from my iPhone using Tapatalk
  12. BOC

    Solo Stove

    Sounds like you have it all figured out! No help needed for justification. The only question you need to start asking yourself is how you plan on making your best smash burgers, fried rice and tacos without a nice flat top in the mix. Sent from my iPhone using Tapatalk
  13. BOC

    Solo Stove

    Looks amazing as always [mention=3070]tekobo[/mention]! What the driving factor for you to go solo dove over KK? I can see some benefits and fun to the open flame without closure similar to an Argentinian, but curious what pulls you one way or the other. Sent from my iPhone using Tapatalk
  14. You ever get an answer on this? Sent from my iPhone using Tapatalk
  15. Welcome! Looking forward to figuring out how to spend your money next. Sent from my iPhone using Tapatalk
  16. Because it is an ongoing debate on here and some of us are probably enjoying the show 1883. PS: I am still on team beans but it did make me smile. https://www.instagram.com/reel/CaXab4xFfby/?utm_medium=copy_link Sent from my iPhone using Tapatalk
  17. I did not end up buying since I just used the guru fan with my FireBoard, so I’m not 100%. When I was researching this before I was expecting to have to buy the ball valve adapter or nozzle adapter to make it work. It was one of the factors for why I just ended up getting a guru fan to operate with my FireBoard. Sent from my iPhone using Tapatalk
  18. Picture of the ribs for good measure. Now off to enjoy a good food coma. Sent from my iPhone using Tapatalk
  19. So far so good. Overnight brisket…check. Resting while its friends enjoy the KK sauna. Sent from my iPhone using Tapatalk
  20. New kind of cook for me coming up this weekend. Delayed family Christmas because of COVID. Christmas rib tradition is 30+ years running, so I have ribs, brisket, roasted brussels and homemade mac and cheese planned. Nothing too fancy…Sounds normal right? Except Saturday will be a balmy -5 to -10 F. First time on the KK for a low and slow in those kind of temps. Wish me luck! Sent from my iPhone using Tapatalk
  21. Those ribs are the perfect color! Hope they tasted as good as they look. Sent from my iPhone using Tapatalk
  22. BOC

    Low and Slow Brisket

    Looks good Dabble! I’d echo comments on the other chain, no need to chase the perfect temp. Internal matters most, and as long as you are within reasonable range it won’t change much for your cook (just slightly longer or faster). I’ve experienced the slow rise and slow decline before on cooks. I will not pretend that I have the answer, I usually just slightly adjust as needed similar to why you did. Only once has it really gotten away from me overnight, but that was due to the vent cover being ever so slightly open…I think it pulled out a bit when I was checking the bottom vent setting before I went to bed after it had been steady a couple of hours. The smallest crevice there can make a major difference…but you only make that mistake once. Sent from my iPhone using Tapatalk
  23. Agree with your sentiments on pit viper vs pit bull. The stronger fan is not required. Based on grill size, I went for the more powerful version but it doesn’t really need to do much in actual practice. Sent from my iPhone using Tapatalk
  24. BOC

    Low and Slow Brisket

    For my brisket cooks on my 32”, I load up the charcoal basket full and light it in one spot in the middle. I stopped using a fan control regularly because I found my temperature actually stayed less consistent with a fan in, but I still use it if I’m headed out on the boat, running a couple errands or doing an overnight after an evening of too many cheers. Without the fan, I use the second to largest hole on the ride side vent on the bottom, and open the top about a quarter turn (adjust as you see temp settling or rising but it’s always close to a quarter turn). This keeps me about 235 at the main grate which is usually where my food sits. When using a fan, once it’s light and going, I close the bottom vents and the top vent is more like an eighth of a turn or even less. The top just bumped open enough so that the smoke has a enough room to escape and the fire can breath, but really letting the fan drive the temp by closing the bottom and just having the top open enough so the oxygen flows through. Both ways I have had great success, especially with brisket. Another recommendation is put the brisket on cold. I’ve found it helps with the smoke ring…no prod or data points o could share on it, just my observation that I’ve stuck with. Even though a smoke ring really doesn’t matter, who doesn’t love seeing one. To wrap or not wrap? I always used to wrap before my KK, my first couple of cooks I did but as I learned, I never wrap anymore unless I am only cooking a flat. If it is a full packer (which it almost always is) or the point, my goal is to not even open the lid until it’s to temp. This doesn’t always stay true because often times, I’ll be throwing on a rack of ribs or some chooks mid brisket cook, but it is how I approach it. Sent from my iPhone using Tapatalk
  25. @Tekobo. Please send leftovers to Michigan. Sent from my iPhone using Tapatalk
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