ThreeDJ16

Welcome to the forum! Guess you will be able to boast having the only KK in your country? hehe We would love to see some pics of were it is going and when it gets there! Also, ask away if you have any questions....plenty of folks here to answer! -=Jasen=-

WEll??? Cooked them yet? Sent me some yet? hehe BTW, I would go with an IPA as an accompaniment! -=Jasen=-

If you cook them together, the dark will help some with moisture on the white. So my suggestion is to brine and leave them together till about 170 in the breast. The brining will keep it moist at that temp in my opinion. -=Jasen=-

No worries...no tastes. Seriously, you need to get cooking! -=Jasen=-

viewtopic.php?t=2469

Share order complete. Please start a new thread for this area. -=Jasen=-

Not that this still cannot happen some, but for about a year now, Dennis has been pre-crushing the gaskets to help compensate for settling. -=Jasen=-

I believe all of Dennis' newest generation cookers have all been pre-fired at the factory. That was only a recommendation on some of the previous models.....but not a necessity. -=Jasen=-

Re: What to use for curing period Most people here go for a boston butt on there first cook since it is very forgiving to someone learning the controls. I don't see why briquettes could not be used (thought they will create a lot more ash). But your only talking for your first cook firing anyway..right? No idea how long it will last, but a load of royal oak lump will go the full 24 hours in the 225 range. -=Jasen=-

Pallet share complete. Start new thread for next pallet to this area.

Hahha, there you go....he beat me to the post button. -=Jasen=-

I am sure you will hear from Dennis soon on the printed material. On the spring, you only want just enough tension for the lid to open and not slam back. Needs to be enough to hold it open too. Your going to need to shut it all the way and open it several times during adjustment to ensure proper tension. -=Jasen=-

When pallet orders are complete and/or when the order has shipped, the thread for that area will be locked. That way a new thread will be started for that next time one is needed. Eliminates posts months later asking to be in a share that is not possible anymore. Please let us know when your pallet share is complete so we can lock the thread to avoid confusion. Thanks! FYI, a charcoal review/feedback section will be provided soon.

Re: Need Help with Assembly Assembly? You mean order of grill grates or where to put the heat deflector as the grill should need no assembly (unless Dennis has changed something since my grill). You will have to tighten up the rear spring but a socket should be included. Leave cardboard in place around fire ring as it will burn out on it's own. Charcoal basket first, add charcoal till it fills basket, heat deflector on charcoal basket handle (if desired to use for indirect), next is lower grill (if desired to use) and lastly is the main grill (has trap door on it). There is also an upper grill/sear grill that can be used for another level. For low and slow, open tophat damper 1/8-1/4 turn. Bottom damper door completely shut and turn knob 1/8" open. Light 2-3 pieces of natural lump charcoal by method of choice - torch, gas attachment, fire starter sticks, chimney starter....whatever you got. Leave alone till it gets up to temp and make adjustments slowly as needed....but give plenty of time to settle out. For high temps, light much more charcoal. Open tophat 1 or more turns and open bottom knob up all the way. I usually always keep bottom door shut unless I am searing steaks with grill lid open. Hope that gets you started! The fun is experimenting with the settings that make you happy. Just remember temps react slower with all that thermal mass, so give it time to stabilize and don't make rash adjustments. -=Jasen=-

Nope, sure doesn't! I am searing steaks in under 10. I light my charcoal with either a torch or my KK burner, then close the lid with both dampers open for a few minutes (convection really speeds things up). Then I open the lid to sear right above the charcoal. When finished, close everything back up and it is back out with plenty of charcoal left. Other cool part is the outside is not even warm with that quick of a cook. -=Jasen=-

Very nice on making your own charcoal.....wish I had to room for a retort. You can do chicken on a KK pretty much anyway you like (direct or indirect). Don't want the rotis...not a problem. You have plenty of room for beer butt chicken, spatchcock chicken, or however you like. As for heat deflector, Dennis sends a stone with the grill. There are pics on the forum. There is also a drip pan too. You can use one of them, both of them or not at all. I usually do my poultry direct as there is enough space between charcoal and main grate....so no issues there either. -=Jasen=-

Pretty much if you can do it on a weber then no doubt you can do it on a KK. With the exception of maybe burning the crap outta your hand on the exterior of a weber....can't do that on a KK. You will have much, much less thermal loss cooking in the winter too. The KK will grill at high temps or hold low/slow all day and all night no matter what the weather. Your charcoal usage will go down too since way less fuel is needed to keep the KK fired. Are you using briquettes or natural lump in your Weber? If you are already using lump, then your ahead of the game. If not, your gonna want to swap over to lump....controls better..less ash...hotter temps...burns longer.....instant use instead of waiting for briquettes to turn grey....put out and reuse leftovers easily..... Welcome to the forum! -=Jasen=-

Hehehe, that is funny. Just make sure the volume is turned way up from the beginning! -=Jasen=-

There ya go! Now it fits in perfect. They can see a kk and buy a steak to go on it! I guess my steaks are in the mail huh? hehehe -=Jasen=-

How about here instead since that section is so people could locate a KK to actually visit and see for themselves. Unless that was your intent, and then if you just change your subject line to match the section I will move it back? -=Jasen=-

Re: Western Suburbs Chicago Is this a continuance of the existing Chicago share or are you working on a new share all together? If this is a new and separate share, then you need to start a new thread (actually, just let me know and I will move this post). Otherwise it gets confusing trying to sort out who is who. One of the problems I saw on the other forum with charcoal sharing is old threads being used over and over again with new people sharing. Gets very hard to follow. New threads don't cost anything....hehe...so lets keep all new shares separate in their own threads please. -=Jasen=-

Trish, pretty much what they have told you in this thread is the best way I know how. Because the "View Unread Posts" is actually a mod based on the forums existing search engine, I doubt there is a way to exclude. The standard search allows you to pick a section or category, but not exclude one. So the chances of a mod out there for it are slim. But what they suggested here is pretty easy. Just always use "View Unread Posts" and keep using it till there are no unread posts left except the charcoal sharing. Then in the "View Unread Posts" page, there is the "Mark All Posts As Read" in the right corner which will knock them off your list. -=Jasen=-