teddysurf

Re: KK Stability I live in Northern CA and bought my KK because of the high winds in my area and my desire to cook outside despite the wind. I have never had any issue with wind even coming close to moving my KK. I was more concerned using the cooker in the wind, and that has not been a problem either. The KK shape does not present much of a cross-section for wind so I doubt you'll have any trouble. You made a good choice!

Re: New Member, New KK Coming. How will I move it? I also tipped the driver to use his pallet jack to move if from the truck to my back patio. I have cement all the way but the driveway is steep so it took both of us to be sure. Given that you're considering going through the house it sounds like you're going to an elevated deck?

Re: 8" to 6" Roti Cradle Reducer Ingenious! I bought the 8" on the same premise as Qundoy and have experienced the issues he and Dennis mention. I adore this elegant solution ... it's representative of what I like most about the KK and the Forum. Dennis, please let me know when you're accepting orders; I'm in!

Re: Another argument for using grill-floss I can also lend my full support to the grill-floss. I admit that when I first got it I was concerned about the business end bending but have seen nothing of the sort. I still look at it before using it, push on it with my fingers and remain amazed that it doesn't bend because it looks like it should! I do get the "screech" or scraping noise, but that what metal-on-metal will do. I spray the grill with a Pam-like spray before grilling and I'm sure that helps with the cleanup ... perhaps I don't put as much on as I should or as much as others. Bottom line: no reservations at all recommending grill-floss.

Re: KK Cutaway Very cool!

Re: Church cookout

Re: Church cookout Thanks Paswesley. It appears we take the same approach to multiple butt smokes. I managed to get 4 butts onto the upper grill for my secretary's son's HS graduation but it was very tight. I suspect I'll just use the sear grill as you describe next time. My lower grill is also tied up with the deflector and drip pan.

Re: Church cookout Thanks for the post. How do you arrange 5 butts on Mable? Are you using the upper grill and the sear grill on top of it, or the lower and upper grills? When I cook pork butts I end up putting my smoke pot on top of a full basket of charcoal, which sets off a chain reaction: the heat deflector and drip pan can't fit on the charcoal basket handles because the smoke pot sits too high the lower grill has to hold the deflector and the drip pan the upper grill is the first place to put butts. Perhaps I need to either stop using the smoke pot or keep from filling the charcoal basket to the top.

Re: St. Louis Spare and Burnt End Cook VIDEO Great job on the video but the 2nd one seems to be gone? I was looking forward to seeing the burnt ends and the feeding frenzy!

Re: Sai's Bday - Ribeye Roast Bone-In and Boneless Beef Ribs ... I'll bring the Cab.

Re: Annoying the neighbours The only real smoke to speak of is the smoke you desire by adding wood chips/chunks. You are much more likely to annoy your neighbors when the smell announces you are cooking something delectable ... and they may not be invited!

Re: Anyone ever heard of this before? While cool, this approach misses the "self basting" aspect of traditional rotisserie cooking.

Re: New Grill - Concord, CA Welcome aboard, Derek. I'm just down the road in Dublin, owned FatMan for just over a year and couldn't be happier (unless I had more time off from work to experiment!). Enjoy!

Re: Your other Grill(s) I occasionally use my Weber Genesis gas grill, principally for late Sunday night quick "mixed grill" grilling.

Re: Off the fence and cooking with fire I understand your concern, your due diligence, and new-found love! Welcome to our world ... I doubt you'll be sorry.

Re: Beef and Venison jerky The photo I posted was used for smoking cheese. The temp with that approach was not a problem, at least not from the high side; I did have trouble keeping the coal going. My previous approach used 2 vertical wires as was posted by others, and I that approach led to temps that were on the edge of being too high as the cheese deformed quite a bit. However, I preferred that issue to not having enough heat to establish good smoke.

n67113 Re: Beef and Venison jerky I just used some galvanized wire that I had left over from stringing some trellis for the backyard grape vines (since removed ... that's a story onto itself). That worked fine, much better than my more recent approach (photo attached). I suspect this new approach didn't work as well as the vertical wire due to airflow issues, but I don't fully understand that since both approaches have a LOT of open space. I also tried the new approach using more CoCo, but still had trouble keeping the fuel going.

Re: New Hot Grill Grabbers Looks great Dennis! I'd love to add that to an order for the cigarette-lighter style closure plug where the Stoker plugs in. Just let us know when these are ready for order!

Re: Smoke Daddy I tend to agree and do not soak anymore either. Starving the wood of oxygen (foil, or smokepot) brings the smoke without the fire and leaves charcoal remnants in the foil / smokepot as a gift! That's the approach I take now as well.

Re: Smoke Daddy I recall reading somewhere that the value of soaking smoke wood is that it extracts some of the water soluble chemicals in some wood types and make the resulting smoke more pleasant. I struggle with this concept since water cannot penetrate much more than 1/8-1/4 inch into the surface area of a wood chunk. Hence, even if the water soluble chemicals were leeched out by soaking, the vast majority of the wood never saw the water and would retain any offensive chemicals.

n67083 n67084 n67085 Re: Cheese Seeing your post reminded me that I never followed up and posted pics from my first cheese smoke over the holidays. I smoked Cheddar, Jarlsberg, and a wedge of Romano. The three photos are at the start, 1 hr, and 2 hr point ... unfortunately, in inverse order (still learning the new way to add photos). I used two 2" chunks of the new KK CoCo and smoked with cherry wood. It was hard keeping the temp low so maybe next time I'll try the chunk 'O ice trick. I've had smoked Cheddar and Swiss (Jarlsberg is a swiss-style) but thought trying the Romano could be interesting. The Romano came out with a subtle smoke flavor that did not penetrate the wedge very far, probably due to it's high density. It was not at all bad but perhaps a bit too subtle for my palette. The Cheddar and Jarlsberg were fantastic and did not last long.

Re: Rocket Congratulations on joining the rocket club! I'm sure you'll find this one of your most enjoyable purchases. BTW, no surprise from many of us with your "slu" experience ... a real Prince of a guy.

Re: New Guru plug design finalized and in production Thanks for the update, Dennis. We appreciate your scrutiny and look forward to a final product that meets your high standards.

Re: BBQ.About.com, Ultimate Grills, Best of the Best list Just wanted to update this post.. All Komodos now come with the Guru tube installed from the factory and with a spring-loaded car cigarette charger like plug with teak handle in the hole. Can we order one of the spring-loaded plugs w/ the teak handle for our existing KKs?

Re: Charcoal basket - Sear grill modification Dennis, Do you have experience with a "sear column"? My intuition is that a larger sear surface area would be more practical.