MadMedik

Re: Just ordered a KK, new to forum Congrats on the purchase. You will love the KK. Just remember there is not only 1 way to cook good BBQ. You may have some tried and true methods with your previous experience... i would just say be open to other possibilities...mistakes and goofs on the KK still taste pretty good. Once you figure out the air flow, you will do great!! MadMedik

Hello, I love my KK. Don't want to replace it. But, I have a friend selling a XL BGR for $700, with almost all the accessories, and just shy of only 1 year old? I could use it at a 2nd home. Would only occasionally get used. Would you do it? Would I be disappointed with it, comparing it to a KK? MadMedik

Re: Oregon Scientific Remote Thermometer I don't own one, but: Manual says: Press RESET in the battery compartment using a pointed object such as a straightened paper clip. Note: Reset both the monitor and the ThermoSensor within 60 seconds to synchronize them to transmit a signal. Here is link to a manual: http://us.oregonscientific.com/ulimages ... /AW129.pdf

Re: 8" to 6" Roti Cradle Reducer Hey Dennis how about sending everybody one of your small tabletop KK's. We can just put it inside our large KK and pretend it's just one barbecue!

Re: Coconut Charcoal is Amazing Okay I used the leftover coconut charcoal for my high temp steak cook tonight. It cooks very fast, burned very hot and was amazingly good. The flavor of the steaks were great. Got a love this coconut charcoal from KK/Dennis!!!

Re: Hello from OHIO Congratulations! You may feel a little overwhelmed at the beginning. But don't worry about it you will get used to this KK cooker. At some point in the near future you will feel guilty for how easy it is to cook on it. It's almost like not barbecuing.

Ok, I did an 8 hour cook for 4 small pork butts last Friday. Prior to this I nearly ran out of lump coals on cook. Friday I used coconut charcoal and just look at the picture. Barely used up 1/3 of the basket. Amazing how efficient. Using leftovers for high temp steak cook right now!!! ImageUploadedByTapatalk1348620484.755480.jpg[/attachment:353trb9h]

Re: Did a Brisket today due to LarryR Video Inspiration A 12" Cimeter knife by Forschner. Yeah, rather large. My wife refuses to clean or handle it. I'd did over would go with 8 or 10 inch. I saw a video with Chris Lilly chopping up pulled pork using something like this. Thought it was bad ass! http://www.amazon.com/Forschner-12-Cime ... eter+Knife

Re: Beer Can Chicken They look great. Nice job. I have yet to do beer can chickens...

Well, I did a Beef Brisket on Sunday. This is the first time I have done this. I was inspired by LarryR's video this past week and along with Doc Mguerra telling me I am not using KK to its fullest potential...Well, here is how it went: Here are Pre-Rub and Post Rub Pics: (see some video shots further down) I used the same rub that Larry suggested...the Cardamon/Coffee rub. I have never had this before and it was very tasty. I would definitely use this rub again My Brisket was small....6.11 pounds is all. The time guidelines i found online based on 12 to 13 packer briskets were a bit long due to size differences. I put the Brisket on at 12:15.....took it off at 4:00 pm... so 3 hours and 45 minutes total cook. I did as everyone suggests...cook to internal temp at 170 degrees. My pit temp was close to 300 for first 30 or 40 minutes, then settled around 350 most of the cook. At 1:45 the internal temp of brisket was 170 degrees...so 1 hour and 30 minutes in to the cook. I then put it in a foil pan and continued the cook. At about 2:50 i probed for doneness. Felt relatively firm, nothing like probe through butter so i kept going. At 3:40, probing indicated it was quite soft. I hind site I think i should have pulled it ....it was not quite a "soft" further up the flat in thicker areas.....Only 20 minutes later, at 4:00pm, I probed it again and it felt very soft. My family was coming over at 5:00 pm, so i pulled off the Tip and put the flat in foil to rest for the next hour...til 5:00. I took the Tip back out to grill, and put directly on the grill...still had indirect setup , but i put it down, "freshly exposed fat" down. I let t his cook another hour and pulled it off when my family arrived. Results: The TIP was very tasty and I can see why lots of people like this part. The flat cut appeared to be very much like larry R's video. I did not really 'cut' the flat...more like pressed down and through and it just came apart. Pieces of meat easily pulled apart in my hands. The Flat too was very tasty. The extra drippings in the foil pan went nicely back over the meat. It made for a tasty meal. The flat pieces may have been a little bit dry....not sure. I have had dry meat before, and this was not bad, but as easy as it pulled i thought it should be a bit more moist. Still good, but I have nothing to compare it to as I have never done this before. Most DEFINITELY I will do this again. I will hunt down a bigger Brisket.....go for the 12 pounder....or so, and see how that goes Other than not knowing what i was doing really, I thought cook went well. Very easy to prepare, cook, and prep for eating. Not too labor intensive. I have attached a small video of just the opening from foil and cutting....it is not a how to video at all, but I wanted Doc and Larry to see how it looked just before consuming.... See link just below for quick view of my cook. (This is not a How to Video) Larry, thanks for the inspiration , and Doc for the encouragement. I would recommend this cook to any one interested in trying something different. It is NOT A TRI TIP COOK, as the process and texture and taste were all different.....so if you have thought..."I do tri tip, don't need to do brisket" then you should change that mind set and give it a try. Follow the threads on Brisket Cooking in LarryR's post. They were very informative. Thanks for checking this out. MadMedik

Re: Beef ribs a cookin! So how were the Beef Ribs Eggary ???

Re: Beef ribs a cookin! I usually set the drip pan with water either on the handles of the fire basket or the lowest sear grill. I believe last time it was on the sear grill. I don't think you need the deflector stone and the pan. Pan with water should be plenty. I usually foil them and let rest for about hour or 2 if time permits. Seems they are even more tender after the long rest, but most definitely eatable shortly off the grill. Good luck

Re: High Heat Brisket Cook - VIDEO Wow, very informative. Thanks for all the information. You told me to cook pork butts as one of my first cooks and I listened to you. And that turned out very very good! So I must listen to you again and go ahead and do the brisket. I will look up and research cooking briskets on the Internet and read the stickies. I will also go through Larry's video another time or two and write down everything I need to do. I am not sure when I will do the brisket but when I do I will surely let you know. Thanks for your feedback on this cooking technique and Larry thank you again for the great video. Thanks!

Re: High Heat Brisket Cook - VIDEO Very very interesting. I have never attempted to do a Brisket before. I have done tons of Tri-Tips, but I don't think it is the same. To see the slices of meat pull apart like that was very cool. Tri-Tip doesn't do that, at least for me. Many things intrigued me on this video...The length of the cook, cutting off the "point" or "tip" and putting the larger portion back on to the grill for 3 hours...? How did this turn out? Was that piece not as "break apart" as the pieces you cut? Did it "break apart" later? Why do you need to put the meat back on? What did you do with the large piece you cut away? Was that 'fat' or 'meat'? did you eat it? The rub is also intriguing. I have heard of coffee based rubs...and fuels, but have never tried them. Thanks for the video. I was on the fence, now i really want to give a brisket a try. One other thing, I am confused with the 6 hour cook you did versus a longer, 12 hour cook? Does the 12 hour cook also "break apart" on Briskets? I have read that doing Briskets can be tricky...you either get it perfect or you have a hunk of leather....that there is a certain point where you should remove it from the heat....none of which I know... Thanks LarryR MadMedik

Re: Stoker with Smartphone I just put mi iPhone in airplane mode, turned on wifi, and connected to my stoker. I can also connect to stoker on iPad with the wifi. So this should work for you. Down side is if some calls you.. For the heck of it, I turned phone on and it still connects.. So don't know what to tell you. Is it connecting with wifi or cellular? Let me turn off wifi ....ok it will not connect via cellular only. I tried the wifi IP Address and the 2nd cellular IP address I thought should work. So that is bad or I am ignorant. Oh well....

Re: Pork Butt capacity That sounds reasonable. The Frontier Lump coals are 10 pounds per bag. I took most of the big and medium pieces out...probably only had 8 to 9 pounds in the basket....and it does feel very light. I need to look around Fresno and search out a better brand, more dense and heavy as you recommend. I do have 6 boxes of your Coconut Charcoal but for some reason I have not been using it. I keep thinking I want to use it for pizza and smoked salmon, but i rarely do those cooks...I have read many people are using Coconut Charcoals almost exclusively for everything... Thanks for the feedback

Re: Pork Butt capacity Ok, I finished my most recent Large Capacity Pork Butt cook. To recap, Syzygies was asking about the Capacity of pork butts in the KK. I mentioned I had done 8 and 9 butts before. When Syzygies posted, i had just finished prepping 8 pork butts for family dinner on Sept 1st. Here is my cook details: I did do the 8 butts. I put 4 on the Main/middle grill, put the upper rack on, and then added 4 more butts for a total of 8. They all just fit perfectly. 9 , maybe 10 could be achieved, but it would be tight. I cooked at 250 degrees, and total time was 9 hours, 45 minutes. the Internal temp of the pork was 195 degrees. They were extremely moist and tasty. I started them at 05:00 Saturday morning. At 2:45 pm they were done. I opened KK , removed the bone from each and moved each one in to Foil wrap. I put all 8 in an ice chest...no ice of course...and they were Freaking HOT when i pulled them out of ice chest at 7pm...so they did "rest" for about 4 hours. I "pulled/shredded" 6 of them and put in a warmer, and dinner was served at 7:30. My family ate approximately 5 of them, leaving the remains in the warmer plus the 2 non pulled butts that were still in the icechest. We did have tri tip also...probably ate 4 or 5 tri tip with the pork....with some fixins also...we served about 55 people, 10 of which were smaller kids. We had tons of food left over. Here are a few pictures of this cook: Important Note or Observations: Be sure to load your charcoal basket full of coals...in fact, make the coals over flow a bit. I put all new , large to medium coals, in the basket but stopped when it was at the top rim of the coal basket. I should have poured in more coals, above the top rim of the basket. I noticed in the last 1 hour and half, my tempature started to decline. I opened up the air flow, at got the temp back up.....then the temps fell again.... I felt I may be running out of coals....as in fact I was..... I was considering opening the KK and removing 2 racks of pork butts, removing the drip pan and heat deflector....just to add more coals....BUT, i did not...I just barely made it... The pork hit 195 Internal temp and we finished the cook Sunday, once all was cool and fire was dead, I removed everything from the KK and found only this amount of coals remain..... 1 hand full.... My temps ran constant 250 to 260 the whole time except the last 1 1/2 hours.... Man...KK saved my ass I am sure. Had she not been a high quality, efficient Kooking Machine I am sure all my coals would have been gone. While reloading coals won't destroy a meal, it sure would have been a pain in the butt to reload.... Next time, i will most definitely over fill the basket... this is the 2nd long cook of 10 hours or so where i have burned nearly the whole coal basket. Perhaps the quality of my coals....Frontier Lump....is not good? It seems I should be able to burn longer than this 10 or so hours... My coals were ALL FRESH and never used ... medium to large coals...hardly any 'smalls' were used. Perhaps I need more 'smalls' to fill in the the gaps and pockets between the large and medium pieces?? It all worked out, meat was great...the only 'concern' is the coals and duration of their heathing ability.... MadMedik

Re: Stoker with Smartphone Hey loquitor, i have a basic answer for you but don't know how to fix it for you. I too have the setup for stoker at my home. The IP address for your computers in your house are likely different than your phone. My understanding is that "from within your own home" the IP address for all your computers is different than when you are on your phones data plan (3g or 4g). Your phone needs to connect to an IP address, but when your phones 3g or 4g is on it cannot connect to the same internal IP address at your house which all your computers connect to. Basically, when i am at home in my wifi I have one IP address, and when I am at work or on my iPhone, I have yet another IP address to connect to. It may be possible for you to Turn off your data/cell connection on your phone...put it in Airplane Mode....and then use wifi only on your smart phone, and then try to connect to the IP address all your computers are using. This may work...not sure. I am not good with wifi and IP addresses...that is why I had to pay someone to come set mine up. I have book marked two Stoker IP addresses on my iPhone....one for when i am out and about and then another for when i am home. Usually, I will just use my iPad or computer when I am home with wifi...and not even mess with my phone. What you want to do is totally possible, but some one smarter than I will need to instruct you how to set it up....sorry... oh, yeah, there is an App in the App Store....called StokeMaster I believe...that can be used on your iPhone as well. It is usuable on 3g and wifi. Here is address of website....not App Store. http://www.ncgrimbo.com/StokeMaster/ I think it was 5 dollars....can't remember for sure though. You may want to try this. I have not used this in awhile. I wish i could tell you more about it. I generally use the iPad or laptop, as the screens are bigger and nicer to look at. If you can wait a day or two, I will get my stoker out and turn it on....then use this App and see if it will connect like my computer and iPad on the Wifi.... Routers can be finicky...last time i tried my stoker, non of my connections worked....not wifi, not cellular , nothing.... after lots of frustration, I finally turned off the router, or 'power cycled' it, and when it came back on, the connections all worked. This is not your primary problem but i tell you this so that if you get it all figured out and then suddenly nothing works....turn the router off, back on, then give it a try. One other thing. Your IP address may change every once in awhile...depends on type of internet connection you have...I am told residential IP address can change every few months...maybe 1 or 2 times a year...???... anyway, if your IP address changes, then all your computers may quit working on the Stoker. You can check your ip address by going to Google, or whatever search engine you want, type in "what is my IP address" and hit return, and it should tell you exactly what your IP address is. If your computers quit working, try this and see if the "new IP address shown" is the same as what your were using. If it is NOT , enter the new address in your computers and it should work...

Re: Hot Smoked Swordfish Very nice. Looks great.

Re: Cooked 8 Pork Butts/Shoulders for my Brother... I am 4 1/2 hours in to today's 8 butt cook. Temps at 159 and 164 on 2 probes. All is good

Re: Sandwich Time I see nothing with link...a website but nothing on it to speak of ???

Re: Pork Butt capacity So Dennis, if you can reply back soon....your post suggests that you do NOT use the heat deflector stone? Only foiling the lower grill and using the LARGE drip pan...correct? This foiling method would appear to cover the top and bottom portions of the grill, leaving only the sides uncovered...the heat comes up from left and right sides, not from top and bottom portion of grill....

Re: Pork Butt capacity Another thought here... I see Dennis' picture and see how dark or black the butts are. I believe this is good and this happened the first few times I did butts.. Last several though , we're golden brown / brick color...not black. The temps were at 195 and it was done, but not black. Any idea why? Do you all want the blackened effect? Do you get it ?just curious.... I cooked at 250 to 260 degrees...

Re: Pork Butt capacity I have done 8 and 9 butts at a time with good success. It is funny this is here today, as I just washed my hands from preparing for another 8 butt cook starting Saturday a.m. I use Chris Lilly rub and apple juice injection. I have never done the foil trick as Dennis suggests but I think I will this time. I asked butcher for 8 butts close to 7 pounds as possible. I have the following rubbed with Lilly rub now: 7.02 pounds, 7.07, 6.98 , 6.77. 6.37 , 6.72, 6.98 , 6.85 Add these (54.76 #s) and divide by 8 and you get 6.845 pounds per butt average. We have 57 people coming to dinner , 9 of which are kids and won't eat much. We also are doing 8 tri tips. Should have tons of food /meat to eat. Better to have left overs than order pizza to finish a meal. I feel if the butts were closer to 8 pound each it would be significantly more meat, but the individual size of each would not make it harder to cook and fit on grill.. Go bigger than 8 pounds each may be pushing it....just my thoughts, but never tried... I am a bit nervous to do this for my huge extended family, but I am sure it will turn out. I posted a picture of all the 8 butts cooking from previous cook on the video I made. It is in the Videos section of our web site. Watch it and you will see it flash up. Here is link to my other cook post: this one today is nearly identical: viewtopic.php?f=31&t=4434&p=39845#p39845 Madmedik

Re: She's in Cali How could you even consider waiting? Use it now !