ThreeDJ16

I did a turkey last winter in a normal oven low and slow (about 20 hours) and it was superdelicious to my taste. It had a fantastic stuffing with chestnuts, celery stalks and sausage meat. If it works in the normal oven it should also work in the KK, or not? Of course I will put huge amounts of pictures on the web of the grill and the location! The event I need this turkey for is actually the christening of my 3 month old son. Do you have other suggestions what meat I could do on the KK to feed 30 people? Tobias There is airflow in/out of a ceramic grill where there should be none in a regular oven. I am not saying it will not turn out how you want, just might need a rehersal first. You could surround the turkey with schweinshaxe and serve the same gravy for both. Oh man, why did I bring up my favorite dish again - Mmmmm. Don't forget the scenery!! -=Jasen=-

I actually planed to do the turkey low and slow on the main grill with a drip pan on the lower grill. Thank you for your recommendations on doing two smaller birds instead of one. I would like to do a whole bird for this event. It's just way more spectacular So let's see how big the biggest turkey is, that I can get here in Switzerland. I will report back with pictures after the event. Tobias Might I make one more suggestion here. Please make test bird before your big event. I would hate for it not to meet your expectations for the event. Most people do not do low and slow poultry as it tends to make it very dry, unless you take special precautions. Seems to be popular to cook them as hot as possible without scorching (nice olive oil rub down will help with that). -=Jasen=- I would love to see the pics! Please take some of your location too, I am sure we would all love to see that (couldn't hurt to have a few beautiful Swiss girls in the scene too - hehe).

Leave it to Curly to put it into perspective. -=Jasen=-

Couple questions. Are you spatchcocking the turkey(s)? Planning on using double racks - upper and lower? Using mounts, like beer butt chickens? The classic is about the same diameter as my old K. I found it easier and quicker cooking two smaller birds (10-14 lbs) rather than one larger bird. I also prefer the taste of the smaller. If you spatchcock the turkey you could place one on the upper and one of the lower. If you stand them on mounts, you might could get three on it. If you are going to stick with one larger bird, I doubt there is any one you could buy that would not fit the grill - unless it was an ostrich - hehe. -=Jasen=-

I cannot give a definitive answer here, but others have mentioned rolling it across a wooden floor with no damage. Probably would not be the best decision to park it on wood though - might indent it over time. Any reason why you cannot place something under it? I have seen pics of people placing ceramic grills on pavers on their wooden decks. For that matter, you could just get an additional piece of plywood (3/4 x 4 x 4) stain to match your decking and use to place under the grill (so it could take the abuse). I would want to cover the good decking wood somehow anyway; I don't know about you, but I make a mess swishing around mop sauces or marinade gets everywhere when I am putting meat on the grill. Perhaps one of those grill mats I have seen for sell at grill stores would help. Anything that could distribute that load over a slightly larger area would be a big benefit. If a roller has a 1 square inch contact area, there are 4 rollers and a grill weighs 600 pounds, then the approximate (depending on level and placement) loading would be 150 PSI (lbs per square inch). Simply doubling that contact area would half the loading pressure. Hope that helped! -=Jasen=-

Gee, I sure do appreciate your contribution! -=Jasen=-

Hey, how about let's get some more recipes in here! I want some new ones to try - hehe! -=Jasen=-

Just haven't been able to do a low and slow on it yet - hehe. It would make a hell of a pet crematory. -=Jasen=-

Here are a few pics of the knife forge I built last year. I loved building the forge; now I got to get around to building a proper knife belt sander so I can actually make a knife - hehe. -=Jasen=- Built those burners too for this project. Test piece in the oven. Only one burner going. Did not take long at all for the piece to turn cherry. Older pic here, but shows the refractory brick and Kaowool insulation used. The interior can be 2500 and you can still brush up against the outside without burning yourself.

Yes, but you do not see all the ones he posted as the others were deleted (throughout the entire thread - archived and all). Also, the original poster "Vickiesa", had a couple of her posts deleted too. Just do a search for "Vickie" over at KamadoFraudForum.org and you will find what I am refering too. -=Jasen=-

GURU Forum! The BBQ Guru Web site now has a forum! http://www.thebbqguruforums.com/index.php -=Jasen=-

Re: change username to bugs Welcome to the forum! Feel free to ask your questions. -=Jasen=-

Waawaawhaat? hehe -=Jasen=-

I see his pink is in their too - sp342 - hehe! -=Jasen=-

Re: Knock down and move in two pieces... Dennis, could we see a photo of a kk or a kk bottom supported by the harness? I found moving my Sacro-K a dreadful experience. I live in fear of repeating that move so I would love to see what you've come up with. Thanks in advance. Do you really need that with one of those little green things you have?? hehehehe -=Jasen=-

Re: cajun and creole receipes Dude, this book is great!! I appreciate the tip. I cannot wait to try some of these recipes. Plenty of stuff I have never even heard of!! -=Jasen=-

The real fun was building it. I love to build things (every single piece of the brewery was hand built by me - from the site glasses to the grain mill). I will post pics of some of my other projects - gas forge & wine press. The problem is I have such a limited space for these projects. I need to start selling some of them off. I would actually love to sell the brewery so I can build another - hehe - vicious cycle I know. -=Jasen=-

Re: Making your own basting liquid Only beer - hehe. I usually make IPA or American Pale Ales but have been known to make the occasional Barley Wine or Old Ale. -=Jasen=-

Re: Da Brewery! Hehe, yeah, yeah. It is very close, but notice my cooling coils go to the bottom of the boil vessel. On a still they would go to the top and it would be sealed off. So, wanna buy a fifth of firewater - Firemonkey? hehe -=Jasen=-

Hmm, I don't think we need to use the word anal in a thread talking about hole plugs! -=Jasen=-

Well, from what I understand is the Guru port comes with some form of mortar type plug in them from the factory. You knock that plug out when you want to use the hole. The Guru comes with a silicone hole plug when you buy one. Only one hole for the rotisserie goes all the way through, so that leaves 1 rotisserie hole open and a polder hole open. I have no idea on those two. My plan was to take some high temp silicone and release agent to make my own. -=Jasen=-

No, it is not a still - hehe - I get that a lot. It is an all grain home brewery! -=J

Well, being this banner pretty much covers choices 2 and 3 (which had the most votes by far), I don't see a need to do a re-vote. Good call there, Baking With Fire! -=Jasen=-

Cool!