teddysurf

Re: Syzygies's pork butt: what went wrong? I think if you'd like to soak your butt at 170[sup:c6a3rrer]o[/sup:c6a3rrer] you could set the Guru to 170[sup:c6a3rrer]o[/sup:c6a3rrer] ... the meat will eventually come into equilibrium and stay there as long as the KK stays there. After it soaks for your desired time, then crank the KK up to 225[sup:c6a3rrer]o[/sup:c6a3rrer]-250[sup:c6a3rrer]o[/sup:c6a3rrer] and bring the butt to your desired pull-off temp.

Re: To Rotis or Not To Rotis Wow ... much easier than I anticipated. And how do you plug the hole post-cook? Thanks!

Re: To Rotis or Not To Rotis Thanks very much for the insights. How much of a hassle is it to put the fan back on and pull it off after each cook? 2 minutes? ... 5 minutes with colorful language? ... 12 minutes, send the wife and kids on an errand and warn the neighbors???

Re: To Rotis or Not To Rotis I had a similar question about the Stoker vs. Guru and had not got around to posting my question regarding shutoff and snuffing out the fire. So, when the Stoker is turned off after the cook it effectively "closes" the draft door? Also, once the Stoker is installed do people simply leave it installed? If so, how robust is it to rain etc? I hope my questions are not diverting the intent of this thread. If so, my apologies and I'll start a new thread.

Re: Three Extruder Machines are in the House! Please send me an Email with coconut or charcoal in the subject. There have been a number of us interested in teaming up on an order for Northern California. I have no experience teaming up (and no idea where I fall on Dennis' list). Is any of the NorCal people who expressed interest experienced enough to take the lead on pulling together a joint order? Thanks!

Re: KK in crate on patio - HELP with a few questions Congrats ... you're about to have a GREAT time! I didn't get a hardcopy of the owner's manual with my KK but Dennis forwarded me an electronic copy when I asked. You could drop him a quick email ... or get me your address and I can forward a copy.

Re: Rookie about to be called up Thanks 'Shack. That's a real piece of history. I've seen photos of that insignia but never knew anyone who had one ... that's way cool.

Re: Three Extruder Machines are in the House! This is great news! Thanks for the update, Dennis. I'm in NorCal and interested in joining up on an order. There are a number of us who posted previously here that are interested. Once Dennis pulls everything together (pricing, etc.) we can begin to figure this out!

Re: What is your KK's name? ... contrary to anything you may hear, FatMan's name has absolutely nothing to do with his owner's current or potential future figure!

Re: What is your KK's name? My KK is named FatMan due to his resemblance to the to-this-point more famous namesake.

Re: Three Extruder Machines are in the House! Thanks, Dennis, for the update. Do you still anticipate shipping issues or have those been resolved???

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Re: First anniversary of my 50th Birthday! Enjoy your anniversary! Take a little time and slow smoke something delectable. I know where you can find a recipe or two!

Here's a recipe from my "youth" ... recently remembered and now a staple for long weekend (or weekends that I want to make long!). 1 can frozen limeade 1 can whiskey (measure using the now-empty limeade can) 1 can beer (again with the empty limeade can) Blend all ingredients in a blender, pour over ice, repeat. My guest are always amazed at the perfect foam head on these sours ... even had a bartender friend bet me that I had cheated and used egg whites.

Re: Three Extruder Machines are in the House! Excellent! When, and how do we start putting together orders?

Re: Three Extruder Machines are in the House! Yo' Dennis ... any update on the prospect for getting the coal flowing? I understand the long-pole is with the float from there to here. An update would be most appreciated! Thanks!

Re: New owner in Dublin, CA Welcome TNT. I'm also in Dublin ... you'll be happy to know that the KK does fine in our high-wind environment.

Re: Three Extruder Machines are in the House! Dennis, please add me to your list of customers once the supply is rolling. Also, any other NorCal customers, please add me to a list of possible "poolers" to buy in together. Thanks!

Re: Rookie about to be called up It's all good, Johnnyboy .. no problem!

Re: Rookie about to be called up Sorry for the delayed response. That mountain in the background is just one of the local "hills" in the San Fransisco Bay Area. I grew up in the mid-west where they qualify as mountains, but here their "just hills"! We agree that FatMan is one beautiful cooker. He is actually chubbier than 19.5" ... he's the big boy. Talking with Dennis prior to ordering I came to the conclusion that the big guy was a better option for us. What ribs, indeed! I've been enjoying those leftovers all week ... but I accept the criticism and prodding for future evidence.

Re: Rookie about to be called up First cook was Sunday when I made ribs. Honestly, I'd have to score myself in the 7 range on the 1-10 scale. I made several rookie mistakes. First, I think I was overly concerned with keeping the temperature from getting too high and having to fight to try and lower the temp to the "low and slow" range. As a result, it took me a while to get above about 170 and into the 230 range I was shooting for. Second, while cooking indirect I managed to forget to put in a drip pan, which made the patio my drip pan. While the dog greatly appreciated this (and later, the raccoons) neither my wife nor considered it my shining moment. Despite the above these were BY FAR the best ribs I've made. The smoke flavor was fantastic (thanks for the smoke-pot tip ... not the cook, the cast-iron-with-holes-drilled-in-the-bottom gizzmo) and the ribs were amazingly tender. I made the raspberry-chipotle sauce viewtopic.php?t=75&highlight=raspberry+chipotle and that recipe is now bronzed and in the permanent file. If you haven't tried it I highly recommend you do. I'm sorry to report that I got swept up in the moment, and with the 13yo daughter lamenting that she was hungry and tired of waiting I forgot to break out the camera. No photos this time ... I'll try to do better on the next cook.

Re: Rookie about to be called up Here are a couple of pics of FatMan in his new home, or at least his first new home. I'm not sure he'll end up staying in this spot on the back patio but this is where he'll cook his first ribs tomorrow!

Re: Rookie about to be called up Cook_Shack, that's some real history you're talking about. It's hard to imagine the times your father lived and worked through and the contributions he and your sister made to our security. I'm sorry to learn that your father died such a young man. Was the lapel pin your father wore somehow associated with his work on the Manhattan project? If so, it would be great if you could post a pic of it.

Re: Rookie about to be called up Thanks for the welcome. Today is the first day since taking deliver that I'm not at work, so I can get some photos in daylight. I'll take some pics and try to get them loaded sometime today or tomorrow. The maiden cook will be pork ribs tomorrow so I'll plan to share the evidence there as well! I was struck by the similarity between the shape of the KK and the Fat Man device, the "ultimate" nature of both in their field, and the likelihood the the KK turns me into a fat(er) man! The avatar is a model of the Fat Man device taken from the web that I rotated to show the similarity in shape. Regrettably, the color was not of my choosing (of the bomb, not my KK) so it's a little BGE-ish.

Re: Rookie about to be called up You clearly had a wonderful experience at Wright-Pat. I went there as a kid of about 14 years old being hugely interested in flight, airplanes, and flying. I really enjoyed it but the personal connection you had is special. I'm sure going there today, or similar places, is very different. But then, there isn't much that is the same today as it was a while back ... sometimes that's for the better, sometimes not.