ThreeDJ16

Actually, your last suggestion is one already being discussed. But I am not fond of putting more metal dampers in a high heat area (SS in a high temp cook will do some nasty stuff, especially adding that much more thin surface area). Maybe removable that can slip over the threading as an option. The cap of the GenII KK's already has a lip and a recessed area, which I am also not as fond of; now rain is not a problem, but condensing smoke vapor dripping all over the top of the grill is. I think as large as the KK tophat is verses the dome opening, rain would be a minimal issue. Also, when you combine the top damper with the finer adjustment knob on the bottom damper, you get a surprisingly sensitive adjustment. I questioned that myself before receiving a KK. Having had both grills, I like the course tophat thread better. -=Jasen=-

Hey Monkey, how about some of those huge Nutz you claim to have for drip pan spacers? Then all you would need to find is a big shaft to leverage it up! -=Jasen=-

Dude, you just bought that thing and already tore it up?? Jeez! -=Jasen=-

Re: "Top Hat" spins freely and closes .... Maybe your keeping it too clean? hehe I have not had that problem. -=Jasen=-

Well, I probably could have cooked my steak twice in the time it took you to get the grill to 700 and definitely used half the charcoal. I don't shut mine as it is a quick process and I want to watch it like a hawk (hate to overcook it and opening/shutting messes with what little beer drinking time I have while cooking said steak). When the flames reach the sear grill, it is time to cook. Does your gas door area leak smoke during low and slow? Using a Guru to blow in air during a low and slow is the time I see the most smoke leakage (as I shut down my top damper almost closed to let the Guru do the work). If you do not see smoke at that time, then maybe due to the intense heat of building the 700 degree fire, the door expanded slightly (temporarily). -=Jasen=-

Re: First Extreme steak cook FYI, thanks for pulling this old thread up and since it is not a recipe I moved it to techniques. Now, could there be some ash or something blocking the gas door? While smoke is naturally going to leak out some in the extreme situation you are creating, but should not be pouring out the gas door. Mine seals pretty tight. BTW, one of the big advantages of the sear grill is so you can cook directly over the fire and not have to get the entire grill up so hot. Usually I get a fire going, leave the lid open (top damper shut) and the bottom damper pulled out a inch or so. Then either start the steak on the sides while the fire comes up and sear directly in the flame to finish. The other method I use is to sear first and drop the lid to dwell to desired temp. My preference is the first as that leaves the fat more crispy. Either way is fast and the outside of my grill barely has time to warm (except that damn handle - ouch, ouch ouch if you forget your glove). Oh yeah, and no smoke pouring out. -=Jasen=-

Not sure exactly how what happened to occurred, but one tip is where you are clipping the pit probe. I want the least amount of wires inside my grill, so the pit probe gets clipped just through the polder port hole, several inches in (that will give you a reasonable average temperature of your main surface). This way, if it did come unclipped, the situation that happened to you could not happen. Also, cooking ribs, I never use the meat probe as ribs are just too thin to be accurate temps (don't know if you used it, just mentioning). I check every so often (and I flip mine). I do not use the bone twisting in the joint method (to me, they are over cooked at this point). When you can bend at a larger rib joint and they just start to break apart, then it is perfect (btw, I don't actually snap them apart, just test). -=Jasen=- FYI Porkchop, I have never had that happen and I use the Guru often.

Re: Authentic Texas Border Chili Nice sounding recipe! BTW, if you are gonna add beer or wine to anything, best be something worth drinking (and it was in this case). A wise person once said, if you won't drink it, don't cook with it either! -=Jasen=-

It means the pink fuzzy avatar is just perfect! My favorite one. I am gonna have to email you the rest of that photo one day - hahahahaha. You will never look at it the same again!! -=Jasen=-

http://www.nakedwhiz.com/productreviews ... digiq1.htm Nice review as usual Whizzy! I have been anxiously awaiting the review of the lid open feature. Sounds like they came up with a cool alternative to an addon switch and the added advantage of keeping startup overshoot to a minimum too. Sweet! -=Jasen=-

Agreed! If it's not already inside the meat, it's not getting in later. Fat side down (or skin side if it is a shoulder). -=Jasen=-

Pink salt (aka DC curing salt, Insta Cure #1, Tinted Mix, etc.) is a salt mixture that is 93.75% salt and 6.25% Nitrite. The pink color is added to it as an identifier and safety precaution. It's used primarily to prevent botulism but in a hot-smoked sausage that's not really an issue. If you remember the pics of the andouille from my introduction thread, the flesh of the sausage is red (like bologna or a hotdog). It's the pink salt which gives the sausage that attribute. Pink salt can be ordered on-line and many butcher shops that make their own sausage will sell you some as well. I know that primeats has a lot of experience in sausage making and he may want to comment more on pink salt but I think I've pretty much covered it. It's safe in small quantities and dangerous in large quantities, so it's important to use the right amount when putting it in a recipe. Pink salt is the main difference between my recipe and the Folse recipe. The andouille I've enjoyed have always been cured and that's why I include the ingredient in my version. =R=[/quote:65f66gu0] I thought it might be that. I have some Morton's Cure, but it is not pink. I order a few things here and there from SausageMaker.com too, so I will have to order some of their Insta Cure mix. Thanks for all the info! -=Jasen=-

Hey, thanks for the recipe - sounds great. Can't wait to try it. I have some casing in the freezer, so I will try this soon. Now, what is pink salt? -=Jasen=-

Hello all! We have been kinda slack around here lately welcoming the new members to the forum (it's Curly's fault...really it is). Anyway, welcome all and hope you contribute and enjoy. Feel free to ask questions, comment and especially add to the recipe section. -=Jasen=-

Hey nice pics dude! Don't let our secret out though; you gotta maintain the illusion of hard work making all that delicious food. Jeez, the next thing you know, everyone will want a KK and make great que. -=Jasen=-

Sweet! My laziness paid off. I was hoping someone else would do that before I got around to it!!! hehe I may sticky this thread as he is right, I searched thinking I had seen this info before; but located nothing of the sort. Nice job Fetz! -=Jasen=-

Man, I love Shrimp -n- grits! That is my favorite dish at one of our local restaurants. I like cheese added to this dish. Some folks also use crab meat to season the grits while it is cooking - Mmmmmm. -=Jasen=-

Re: Dennis: Are you open for a trade?

Re: Picnic 'Hide'

I love BBQ chili. Usually just make up the chili with bean sauce and pour is over the BBQ since the que does not really need to cook any longer. BBQ soft tacos are great too. As already stated in this forum, if you do not have a food saver, you must get one. Seal it and save it for all those tasty dishes when you just don't have 18 hours to make it up fresh. I alway keep several bags in the freezer. Makes nice gifts when you wake up the neighbors at 3am while making que too. Just remembered I saw a food network TV show the other day that had BBQ spaghetti. Now I have not tried it, but it sounds interesting. -=Jasen=-

Another tip when you have forgotten to wear gloves is to use vegetable oil and scrub your hand vigorously. Then use soap and water to remove the oil. The vegetable oil will pull some of the capsaicin with it when you wash it off. Not better than gloves, but at least a help. Today I made up a wonderful chile paste and thought about the fact that maybe it would be a good idea to post tips on working with dried chiles. The best way to use them is to soak them in hot water for 15 or so minutes to rehydrate them. I remove the seeds first (easier when dry) and cut them stem to tip in half. Once moist, carefully hold down one of the strips and with a sharp knife, scrape the inside meat away from the hard outer skin. Toss the skins as it is the meat you want. The skins are tough and don't bring a lot of additional flavor to the mix compared to the meat. For the paste I made up, I took 6 fresh jalapenos (seeds removed), 3 ancho, 6 de arbol chiles, salt, cumin and ground in a mortar & pestle till a fine paste was made. You can use a little olive oil to help keep the mixture moist to the desired consistency. This stuff is fantastic in salsa. -=Jasen=- Duh, just realized I had already posted the oil tip above. Oh well, it works so worth repeating.

Ronnie, you had me at Andouille dude! Please, please post some Andouille recipes in the recipe section. I have mail order to get any worth eating around here. Love real pastrami too. -=Jasen=-

Hehe, welcome to the forum! As you can already tell, the standard forum rules are no pics, didn't happen. So we look forward to your sharing of experience, knowledge and most of all...pics! I would love more of your experience with cold smoking and curing as that interests me greatly. -=Jasen=-

Haha, only a year this time! But I agree with you, this thing works fantastic and gets as much or maybe more usage as my main grill (since is is a sear grill too). -=Jasen=-