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

CLeeThom

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About CLeeThom

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  1. I searched the Forum for information on a rotisserie cook prime rib, so I thought I'd add my experience to the base. Three bone, 7# roast (bones cut from and tied to the meat), lightly covered with kosher salt and freshly ground black pepper then dried uncovered in the fridge for three days. Room temperature roast was lightly olive oiled and lightly seasoned with a rub (Montreal steak rub), put into the cooker with indirect heat for 2 1/2 hrs with temps @ 300 +/- 25* F (not good with temp control yet) and a few pieces of cherry wood and a drip pan. Internal temps ranged from 120* - 130*
  2. Thank you both. Yes, 750 is too high. The grill got away from me., rarely go over 550F. The material was easily removed with a stiff brush.
  3. I did a 725*F cleaning burn on a new 32" KK. The inside of the dome had a 'layer' of something that flaked off. Any comments, please.
  4. With the fire so far from the upper grills, I am wondering if the indirect plates are really used/necessary? The XL BGE has the fire very close to the foods and their heat deflectors are necessary. I would appreciate any comments. I am still in the transition from the Egg to the KK. Thanks.
  5. Your suggestion is Plan B. Using the pallet jack to move the crate to the backyard patio will be easier than moving the grill by itself. One way or the other, it will work out. This will be exciting. The KK grill will be next to a 60 year old Imperial kamado clay pot (from Guam) and a 10 year old BGE - a study in evolution. Thank you for your replay.
  6. Hello; What began last November will conclude today when our 32" KK arrives. I have two gates between the delivery drop-off point and the backyard patio. Can anyone provide the dimensions of the crate that is a 32" grill? Thank you,
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