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When we visit the USA once a year, we head to Northern Kentucky where my folks live, and nearby Cincinnati, Ohio (where my wife's folks live). My favorite steakhouse in America (and I have been to many of the big boys that you see in the 'top steakhouse' restaurants) is The Precinct, by Jeff Ruby. It is a mandatory stop anytime we go home. They have recently started marketing their steaks, and I was flabbergasted when I saw they were also marketing their seasoning. If you can afford the steaks, I'd vouch for them over a lot of the other high-end online guys. They are sending you non-frozen beef overnight...the same stuff you get in their restaurants. My favorite is the bone-in ribeye. I've gone through two tins of the seasoning in six months. I'm just now ordering some more and having it sent to my folks place since you can't actually buy it in the restaurant. It made me think to share and encourage others to try it... Link to seasoning: http://shop.jeffruby.com/seasonings Link to their suggested method for applying seasoning and cooking their steaks (note the application of the seasoning in the video): http://shop.jeffruby.com/cooking-tips If anyone tries it, let me know what you think.

Welcome! I have 5 or 6 friends that have purchased KK's after their wives experienced one in person. They all said the food was great, but for them, aesthetics were a higher priority. I have family members with BGEs and I don't knock them, they can produce some great food, but I have never once heard someone say 'that thing is beautiful.' These are lady killers.

Yeah, I agree, you can do it either way, and until now and receiving the new dual vent door, I was a small opening on top, wide open on bottom kind of guy. In experimenting with the new bottom damper, I've been trying to hold everything but the vents constant for the last few cooks and have been watching more closely. I have noted that a breeze blowing across the top hat and really increase the suction. What can be a light colored smoke (not billowy, but not blue) can suddenly get blue / super clean with a pickup in the breeze. This has led me to the conclusion that, for my taste buds, the best setup is very small draft door opening on bottom, large opening on top -- BUT, I need to use more smoking wood in this setup because I do like a smokier flavor. I think I've decided I like the smoke that is fast moving across the food, and faster means more smoke wood, but not a lot more...and the beauty is, the pit temp still holds constant. Fun stuff.

I don't always take the time to spiral them, but I do always take the time to put a few slits here and there in our dogs...not so much for aesthetics, but this actually keeps them from the shriveling up as they cool... I also like one long slit down the middle with some thin sliced fresh jalapenos worked in and a sprinkling of cheese at the end.

Ignore the inferior POSK #7 in this photo... When we lived in the USA, this was a purpose built area for my cooker. Just used these simple pavers that you can pick up at any of the big warehouse type hardware stores. I put them down on a bed of pea gravel and it was all boxed in with some landscaping timber to keep things from shifting around... Just an idea.

Ha! I never looked at the post date.

So there were two carbonized pieces of peach left in the basket this AM.....about 1/3 their original size.

The advert had a phone number to call, seems to me it shouldn't be too hard for the police to track down the phone / person???

Welcome!

My kids are going to love this...

I've got the smoke pot (dutch oven with the hole), have done it, but never get enough smoke flavor for my liking. What I'm trying to do is replicate what an offset smoker can do...really clean / blue smoke with wood added to a small hot fire, keeping a low overall pit temp. I added these chunks tonight to the hot spot that had been going for weover an hour and the pit temp was already at 240F. I let them burn for about 40 minutes before throwing on the ribs, and I played with the dampers after closing the lid. Two full turns open on top with one of the smallest holes on bottom was all I used to get a rapid stream of fairly clean smoke flowing out of the top. However, it didn't last all that long, so it either went to the really clean stage or I torched them..won't know till tomorrow when I have a peak. I pulled the ribs and shut it down tonight to save any left over fuel. I actually wanted my chunks to ignite (not smolder) as my understanding is that is that is how you get the true clean / blue smoke. If it smolders, you are going to get some of that white smoke. The trick is to get them to ignite without burning up too quick. I do like the pre-burn ideas...that could be the ticket. Will let you all know tomorrow if there are any remnants of those peach chunks left in the basket.

Agree, but figuring out the balance is going to take some time....I have a feeling I burned my chunks up in a hurry, but was trying to get to blue.

You've seen a manual with the new dual damper or you mean the one for the single bottom damper? Can you send me a pic? With the single bottom damper, even a small crack open is a small crack open in 3 places and a lot more than what you can do with the new one. Please share if you have a diagram for the new one?

Here I am on a Friday night waiting for guests to arrive. Cold beverage in hand and I've been playing with the dampers on my new 21". I'm using KK extruded for heat and peach wood for smoke (ribs). Temp floating around 240F. When I added two good size peach chunks, I got the billowy white smoke we don't want. Then I started playing with the dampers. The beauty of this new dual damper is you can go with a really small opening on the bottom. This allowed me to open up the top a full two turns and I'm still hovering around at 240. When I did this, the smoke really started streaming and went from white to light, but still looked a little dirty. Now I'm barely seeing any smoke and wondering if im really running that clean holy grail smoke, or if my chunks have burned up altogether. I'm not willing to open the lid as I'm on a timeline, but look forward to checking the basket when finished to see if my peach chunks are still burning. Will report back.

Send me the address of said culprit...I've got some Italian friends in America that will go above and beyond... That was a joke.

Nice cook!

Tony, wonder what would have happened if you'd have fried the skin a little post cook? Almost cracklin' style.

I have been guilty of 'hot and cold' in the forum... Life does get in the way sometimes, but KK blood runs thick...

I don't get emails on PMs....may need to check my settings....probably an option I don't have ticked.

Hopefully Dennis has a way to contact the guy...this was his sole post in the forums, may not be monitoring.

Nice experiment and nice write up! While I'm sure both tasted great, I can tell you right now (based on your pics) which one I'd choose...dry rub all the way. Was the skin from the marinated rack a bit chewy? Please don't take offense but at the surface level, that rack looks a little leathery in a few spots while the rubbed rack still looks moist. Inside they look pretty similar so I'm wondering if the rub doesn't also provided a little added protection...like an SPF 15. I agree with you on the sugar....I love me some caramelization (also evident in your rubbed rack). Bravo!

Grits are yummy....and so is flank steak.

Nice looking cook!

Those look killer.

Happy Father's Day! Mine was spent with my wife and two little boys....just a relaxing day at home. They cooked me breakfast and we had a nice steak dinner.