Big Poppa

I have one and love it...some people have a hard time with low temps but I dont

FOr those of you living in southern california. Chriss Lilly will have a booth at the upcoming Bob Hope Golf Tournament in La Quinta California at PGA WEst...Open to the public and heres your chance to get real live Big BoB Gibson food

I have cooked that style for 30 years...it is great and the the cool breezes over oak coals from the red oak logs you start with are fabulous

slu where are you on the central coast? I have a place in SLO....My friend has a KK in SLo too....if you need some tips and are close let me know

OK Dennis I want two of those...and a couple of the non blem Pizza stones!

fire do you use the finney method or just cook on the second grate?

I love planes....I have a c90 and a westwind

NIce Chris Hopefully Ill see you at the hope!

i didnt know that Finney poached and seared.....Is their any sous vide that involves smoking meat slowly? I commend you on your presentation but I think that it isnt the same. Finney your safe in my book....I am familiar with sous vide

welcome!

the Finney method is especially good if you are cooking for a lot of people with a lot of dishes flying around....the steaks cannot get away from you..(unless you are bombed!) I find it really a lot easier to customer serve peoples various temp preferences

I dont think his temp is all that bad....Its splitting hairs...but if the dome temp is 330 he is really cooking at about 350 grill level

sorry dennis Iphone pics..... Couldnt find the camera....looked everywhere then of course bought a new one and found the old one Made some swingin Carne Asada in Pauma Valley tonight....second rack blazing. Your Grandpa was a member here years and years ago and named the signature hole. I still want to buy some of those 19.5's

season that baby!

Finney I use your technique a lot....THose happen to be the other way...came out great....Im now smoking the on my MAK pellet grill and searing on the KK....fabulous!

MIchael MIke or Dr.? Ive looked at this and it is one they make private label for weber off topic you ike golf and flyfishing? check out Clear Creek in Tahoe just joined Crenshaw Coore course two acre beach house on the lake and two thousand acre fly fishing ranch back on topic Ill order one from amazon

Ok I have been on the search for temp probes or a thermometer system that has high heat tolerance than the throwaways that come with the amvericks...I cought a few upgraded ones from Freds Music and BBQ I see the oregon scientific ones are rated to 572...... I like to be able to program my own finishing temps actually the best one so far are the ones with the Guru but I am not using it on this cooker yet. Lets talk about other ideas for pobes? thanks

Hey JD that wont work as I only have two 23"KK's! WHen dennis has a fire sale on the old small ones Ill buy a couple! Hint hint

I was just experimenting with the old school oven method of cooking a prime rib where they start at 500 put the roast in and tape the oven shot so nobody accidentally opens it. From there they turn the oven off and let the heat gradually die down...I had one at a friends house and it was killer and could be held for a long time... I knew that the KK would hold too much heat to make that work at 500 so I started at 400...I was a jack ass and overcorrected and lost the fire.... Im going to tryit again......just wont be so crazy and shut the heat altogether....... You know I love the searing first (trex) and the searing after (finney) on steaks sometimes I dont do either...I guess its like driving home a different way from time to time

Hey Guys...I know how to reverse sear I know that the kk comes down slow I got impatient and lost the fire I was just commenting on that...I was tongue and cheek saying that I got overconfident and lost my touch.....BTW the prime rib came out nice just took longer..... THe ramp om my guru will do exactly what I was trying to do....Maybe mine is different?

I know that is the easy way and sort of the finney way...just trying different ways and know as I stated that I just oversteered.....

Spoken like a true Dr!. I appreciate the tips even the obvious ones! The ramp down that I was looking for was a true ramp I wasnt looking for a sudden drop as you have assumed..... I wanted it to gently creep down so where the bulk of the cook would average about 250..... Sort of like the ramp feature on the guru..... I know....I love these KK's and if you dont get in their way they are fine....I was just oversteering I would use the two KK's if tyhey werent in different cities I also have been able to get the ramp down work but I really think that I just need to be more patient and not try to chase it. You are using the Stoker correct? I may have to swallow my pride and just use the Guru.

Ok Im just sharing my idiocy.... When I bought my KK's I said that I wouldnt use a Guru until I could handle most types of cooks manually....I was on fire.....hehehe...until my last two cooks.... I am just losing control of my fire and its my fault...Last night I had a prime rib wanted to cook starting a 400 and then slowly ramp down.....Held the 400 perfectly then just couldnt ramp down...so Of course I overcompensated and lost the fire.....arrrgh. Im still in love with this thing...it just pointed out my shortcomings.... I think that Im maybe using a little too much charcoal in the basket and lighting too much of it and not being patient enough and rushing the initial desired temp

I have a forum that I run for my company in a different industry more the size of the bretheren....I undersatnd their philosophy...it is marketing dollars and at this size of furum which is a mini cult it works but as the forum grows larger you loose the focus and intent of the forum itself. I think all of these have a purpose and are a great collection of bias' and attitudes..... Actually if you load up a primo with all the bells and whistles the KK is a better deal by far.

FInney You really need one or two of these! hehehe They are so good