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Re: Your other Grill(s) My new PMR 30 arrives tomorrow. I'm too close to the Monterey Bay Sanctuary. The NOAA cops would gaff me up!

Re: Best Way to Start Extruded Coconut Charcoal ? I use a chimney starter, but place a handful of Kingsford Competition under them, then light two sheets of newsprint.

Re: Your other Grill(s) I have to gopher proof the beds first!

Re: Your other Grill(s) Speaking of asparagus, the first spears of locally grown are just hitting the markets here. And when the local Monterey Bay salmon arrive, it's a dinner made in heaven!

Re: Your other Grill(s) Cook your corn with the husk on. The char will impart a wonderful aroma to the kernels, and it will remain very moist. Baste the asparagus with olive oil and grill over high heat. The asparagus will be be done in 8 to 10 minutes. The corn should be tender in 15-20 minutes.

Re: Your other Grill(s) I primarily use my Weber as a platform to ignite charcoal for the KK. But it is also great for grilling sausages!

Re: Deluxe vs. Supreme ? I would have guessed "Only The Best."

Re: Deluxe vs. Supreme ? I think they refer to older models. I have to confess that I don't even know what "OTB" represents, and I've had my KK for over 2 years now!

Re: Getting pizza stone off Either double glove, or slide the stone onto a baking sheet.

Re: Beef and Venison jerky Matt, How about using SS all-thread? BTW, The last time I made jerky, it was a disappointment. The venison was poached from the 18th hole at Spyglass. It all tasted like Miracle Gro!

Re: Beef and Venison jerky Does the pink salt give you a longer shelf life?

Re: Beef and Venison jerky Thanks FM. Just happen to have a sirloin tip in the freezer. I'll get at it in a few days.

Re: Too many Colors to choose from........ Bravo! That's the Dark Autumn Nebula right?

Re: Too many Colors to choose from........ I suggest you let your wife make the decision!

Re: Beef and Venison jerky Better order another steer! BTW, What's the best cut of meat to use and how thick are you slicing it?

Re: New Hot Grill Grabbers Good job Dennis! I'll be placing an order soon.

Re: Am I Crazy ? Thus spoke Zarathustra!

Re: Am I Crazy ? Yes, you are crazy. And yes, you should go for it! You'll be just as obsessed as we all have become!

Re: To Soak and Smoke, or Not - That is the Question Here in California, more often than not, it's smoke then soak!

Re: Smoke Daddy Just about any wood that burns is going to have some acridity to it for the first few minutes. I think it better to get your smoke at the beginning of a cook but after the wood chips have a few minutes to burn off the harshness. So, no need to delay combustion by soaking the wood.

Re: Smoked salmon I don't think you have it quite right yet. You should do this every week till it's mastered!

Re: Ribs and Pork Belly Here's a shot of the charcoal basket before and after. Burn time was in excess of 21.5 hours.

Re: Ribs and Pork Belly Correct. So, if you have a lot of residual charcoal in the KK, a 1/4 chimney of fully lighted charcoal, will get the KK blazing very quickly.

Re: Ribs and Pork Belly Yah, and I ignite any residual charcoal in the basket.

Re: Ribs and Pork Belly Mark, I normally heat sink the unit; however for just a simple grill one need not heat the KK too much in advance. I just dump 1/4 of a chimney starter, fully ignited, into the KK. Then I heat the sear grill and go at it! Peter