danioro

Re: confused The elements of a tandoor are charcoal fire, tubular earthenware pipe with inward sloping sides above the fire, temps of around 700-800 deg F and a venturi-like effect which draws air through the fire amd up through the tube. Traditionally the naan is slapped on the inside wall of the oven to bake and puff and the meat is on skewers placed in the oven. The movement of air ensures that the meat at the top of the oven cooks at more or less the same rate as the meat closer to the fire. The KK has the charcoal fire anr the ability to reach the desired temp, but I think that an earthenware insert above the charcoal basket would be a nice touch and better duplicate the cooking conditions.

I love tandoori everything. Looking at it I think the KK should be relatively easily converted to a tandoor, perhaps with an unglazed earthenware sleeve, like a planting pot of the appropriate size with the bottom cut off. Has anyone ever done this? I could also see commissioning my friendly neighborhood potter to throw an appropriately sized/shaped pottery sleeve. Hmmm....

Re: Polarity question So perhaps you should put things back how you found them. I did (sheepish grin)

I agree that the roti is less important with a KK than a regular grill which has a more direct heat source. However the roti does render the roast self-basting, hence juicier and more succulent. Don't you just love the word "succulent"? My roti cook: Amish pasteured chickens, brined 1hr, Herbes de Provence butter to cavity and under skin (made my own, recipe on demand) Freshly dug Yukon Golds 3" diam, quartered and parboiled 5 minutes, placed in the drip pan under the chickies About an hour later at 450F , birds were 155F, golden, crisp skin, Juicy and spuds were BEAUTIFULLY roasted and basted in the juices from the birds. DIVINE!!!! Probably not the healthiest but the French dig it, so I just drank red wine (Terra Blanca Merlot from Red Mountain, WA State, a FABU wine!) I slept well!

Polarity question I knew the answer to this but decided to try it anyway. I reversed the wite and black wires to the motor..... Motor still rotates counter-clockwise. Makes sense because the current is A/C and so polarity is alternting at 60 Hz. worth a try anyway. I swear I had a rotisserie 20 some years ago with a forward/backward switch. Come to think of it, an A/C drill can go forward or backward, although I think that this is a gearing function and not a motor function. Guess I'll just torque that baby down as suggested, although I still maintain it would make more sense for the counter-clockwise rotation to naturally tighten the shaft instead of loosening it...... I am just a gas passer, not an engineer but...

looks so yummy doc! I definitely overcooked mine thanks for the advice!

Hmmmm I thought the idea was that the direstion of rotation actually tended to tighten the assembly. Silly me. It would seem to make more sense that way. Anyone know how to reverse polarity on the motor?

A question forthe gadget headz Ok so here's the thing My rotisserie motor rotates in the wrong direction! The motor pin unscrews and the basket eventually falls out. Any way to reverse the polarity or otherwise reverse the direction of rotation??

Great suggestions! I opened the doors an inch or so and BABY that thing was screamin! 600F in 6 minutes, faster than any stinkin GG could hope to be! Mere pretenders to the throne they are. I have been so impressed with the ease of use of the KK. I was worried that it would be too much of a hassle to light and tend for everyday use, but I couldn't have been more wrong! I love the Bronze Goddess and more importantly, wifey does too!

Got the motor from onegrill and the 6 and 8" cages came from Viking yesterday. They had EZ-Que etched all over the end! In retrospect, I think EZ-Que probably has a better profit margin or marketing agreements selling to 3rd party sellers like Viking. That is the only reason I can see why they NEVER have cages in stock for sale to shlubs like me. TONIGHT - roti chicken herbed the way I like it and spuds in the drip pan to roast and catch all that good schmaltz drippin down from the bird! YUMMMO! Can't wait. I'll let y'all know technique and how it turned out.

Thanks for all the tips y'all I think that my rib technique simply needs fine tuning and excellent suggestions from all. I think most importantly, I overcooked the babies! In retrospect, 6 hrs was too much, and I should check more frequently at 4 hrs and above. I was loathe to open the lid too much because I didn't want to dry em out, and I ended up drying them out! They were tasty though

OK OK Here's what I did.... 1) Fresh baby backs, brined for 1 hr in 1 gal H2O, 1 cup kosher salt, 1/2 cup sugar and aromatics 2) Dusted with dry rub and let sit 30 mins 3) Indirect heat at 250F for 5 hrs or so, (6 slabs on a rib rack, 3 lumps of hickory at beginniing, not repeated) 4) Mopped once halfway through with diluted cider vinegar plus rub 5) Took em out, dilute vinegar bath and more dry rub 6) Back on at 250F for 45 mins or so Ribs were good, tender, flavorful but I think overcooked. Not as juicy as I would like and crust was very dark. Not burnt but..... I am thinking maybe 225F and cut cooking time by 60-90 mins. Any sense trying to monitor the meat temp? Probly not cause they are too thin and too close to bone? Most on this forum say basting and/ro liquid in drip pan is unnecessary? Any thoughts? Thanks y'all!

Maybe I'll just get both. Happy Burpday to me!

Thanks for the tip! I ordered the motor. Did you get the 6" cage from Viking? Dan

Gettin ready to order the roti from Viking and I have a coupla ?? 1) Any need to order both 6 and 8" baskets? I saw EZQ had a combo (not in stock of course) and viking has both online. 2) EZQ's combo comes with a motor but Viking's does not?? What gives? Thanks guys Dan