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Re: Total Cooking Surface Area? I'm impressed!

Re: New Ultimate Contender? That stainless steel unit looks like it belongs in a sterile operating room! Even if it were to cook as well as a KK (I know that's presumptuous), it has no aesthetic. As for the current damper on the KK, I find it to be quite sensitive, and can fine-tune the temperature with just the slightest of adjustment.

Re: Hickory Charcoal Dennis, I'm not a charcoal expert but I'd say it's low in volatiles. It takes a little while to get going, and the smoke is very subtle. It's not acrid at all, but you definitely know that you are using something different from oak or mesquite. I probably have smelled more types of smoke than anyone on this forum, and it is definitely unique (wonderfully so), at least to California. The charocal I received is more uniform in size; it does have some fines but then I need to have some. I also have found it to be very stable when cooking. Are you going to export lump as well as extruded?

Re: Hickory Charcoal I hope you like it. I have gone through about six bags now. My charcoal pieces, at least from the pic, seem to be larger n66742 n66741

Re: How To help.. Chuck Tenders? I found this; complete with a pic: https://www.baldorfood.com/Beef-Chuck-T ... 9-prod.htm

Re: Bronze Behemoth Game On! 2 I just tried the Special Sh...t seasoning. Cooked a quartered chicken indirect at 400 over the Halls Hill hickory charcoal. It was great. The seasoning is well balanced. Thanks for the tip doc!!

Re: Hot sauce What kind of pepper was used?

Re: Hickory Charcoal Definitely get a bag and try. Let me know what you think.

Re: Suckling Pig No plans for using the rotisserie on this one. The pig weighs about 18lbs frozen. In order to fit it on the large grill, I will have to slightly coil it; that, or severe the head and cook it separately on the dome grill. This is uncharted territory, and I have no idea how long it will take to cook the thing. I'm thinking 3-4 hours at 220, and then another 3 at 320. I'll have to search the net for a clue.

For my birthday my brother shipped a suckling pig to me. You can imagine my surprise when the coffin-like package arrived at the front door. I plan on cooking it the first weekend in April. I'm thinking low and slow initially, then 325 to get the skin to crackling stage. What do you folks think?

Last month I ordered a large pallet of hickory charcoal from Halls Hill Charcoal Company in Tennessee. This is a small family run venture by folks who pride themselves in a quality product. The business was formally known as "Taste of the Boro." For technical reasons they had to change their business name. Having used their lump charcoal for a month now, experimenting with direct, indirect, and reverse sear methods, I can report that the charcoal exceeds my expectations. In fact it is a great product. It is sized perfectly, with pieces running from about 3" to 8". It is very stable when cooking relative to the method you choose to employee. I recently did several racks of pork ribs at 220 for six hours, and I did not have to adjust my intake damper once after I heat-sinked the KK. And when employing the reverse sear method that Dennis has recommended, the charcoal reacted very quickly when I opened up the air intake to finish the steaks at a high heat sear. BUT best of all is the incredible aroma imparted to the meat. It imparts a slightly sweat, delicate, and very subtle flavor. I have shared some of my purchase with some friends who are into serious BBQ, and they are as equally impressed. Just as Dennis is an incredible person with whom to do business, the folks at Halls Hill are as equally committed to quality.

Re: Whatcha think? OTB Shaped Heat Deflector I think Dennis was referring to: viewtopic.php?f=30&p=37082#p37082

Re: Whatcha think? OTB Shaped Heat Deflector Come up with an OTB shaped heat deflector and drip pan and I'll purchase both! Currently I use an array of quarry stones and kiln shelves to customize my heat defector.

Re: SB XLV Chicken wings recipe? Another easy one: 1 C mayo 4 oz Sambal chili paste 6 cloves garlic crushed 1 T light soy sauce 2 lbs chicken wings Sea salt Mix ingredients well. Add wings and coat well. marinate 12-24 hours. Indirect heat at 275 for about 1 hour, increase heat to 350 and cook till well browned. Sea salt to taste after grilled.

Re: Tri-Tip to die for.. Looks wonderful Dennis. I'm dry ageing a tri-tip now. I'll give it a try. Not sure I'll find any guava wood or coffee wood in the coastal hills here!

Re: Stuck Damper Remover Very clever. It's similar to a tool that heavy equipment mechanics use to remove large filters from diesel equipment. Thanks for sharing the pic and info.

Re: Got my KK - ready to cook - questions

Re: Ok, so we have a new look... It's a little bit unfocused, but then we just finished a bottle of Cima Collina pinot noir. Happy weekend folks!

Re: Ok, so we have a new look... It didn't display like this until about 2 days ago. Not sure what happened, but the ship is surely listing to starboard!

Re: Roti Duck Next time I roast a duck I'll try a variation of the 3-2-1 method. Wrapping it in foil for awhile might make it a bit more tender.

Re: Another NY Strip

Re: Grilling/Smoking Lite Don't do a crash diet. If it took two years to put it on, then take two years to take it off. Eat healthy foods, cut potions down, and limit your alcohol intake. And for God's sake, don't use any California medicinal herbs while cooking!

I purchased a Prime NY strip at Costco. Wet aged it for 14 days, then dry aged it (wrapped in cheesecloth) for another 7 days. Reversed seared it at 700 degrees. The meat was, modestly speaking, incredible!

I was wanting to try Dennis' stuffed Thai chicken recipe, but was a bit lazy. So I took all the ingredients less the lemon grass (didn't have it on hand) and marinated a batch of chicken thighs overnight. I grilled them off indirect at 400 the next day. WOW! What a great combination of flavors: thanks Dennis!

Re: Roti Duck - narow V shaped fat/drip container I think that's a great idea. The skin on the duck, or chicken for that matter, would crisp up wonderfully with a bit more direct heat. A heavy narrow drip pan should do the trick. Sometimes I utilize two 4" quarry tiles, or a half round kiln shelf, underneath the meat to shield it a bit from the direct flame, or just to move a thick steak to "indirect" for a few moments.