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ThreeDJ16

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Posts posted by ThreeDJ16

  3. Ok, got a tracking number

    in Komodo General

    Posted

    Re: Ok, got a tracking number

    J, sorry, I hacked back in, got it straightened out, then hacked your bank intending to steal all your money and the bank told me I owed THEM!!! Sheeeeeyit!

    Anyway, the truck company website says it is in NC! Hoozah! I'll call tomorrow and see about arranging delivery.

    Damn, foiled my evil plans again! And what...the bank....Obama said I was good on that...didn't have to pay it back? Damn again!

    -=J

  6. Bronze Behemoth Game On! 2

    in Komodo General

    Posted

    Re: Bronze Behemoth Game On! 2

    Ya'll are gonna get Curly mad by posting pics of his woman! :twisted:

    Also, for the absolute best Jerked anything, use Walkerswood Jerk seasoning......I have tried none better (including my own). Get the original and FYI, it is not wimpy....so be careful how much you use as it builds quick.

    http://www.walkerswood.com/product_trad ... soning.php

    -=J

    Yeah, the walkerswood paste in the jar is awesome! They sell it locally up there? I brought some home from somewhere a couple of times, but I've been out for a while.

    It is kind of spotty where and when you find it. I think last time I found it was at Kroger. Before that, the Fresh Market carried it for a while. But I love the stuff. I believe amzon.com also has it.

    -=J

  7. Posting Photos

    in KK Cooking

    Posted

    Re: Posting Photos

    Make sure you use reply and not quick reply. Under the text box, below the save/review/submit is a small tab bar with Options on one tab and Upload Attachments on the other. Click upload attachments, click browse to locate attachment, click add the file and it should show the uploaded attachment below the text box. Then click Place Inline to move the pic attachment to the text area. Then repeat the entire process for the next pic (yeah, sux doing multiple pics).

    -=J

  9. Foreign objects in lump charcoal

    in Komodo General

    Posted

    Re: Foreign objects in lump charcoal

    I can't recall finding anything after using Royal Oak' date=' but I can't say the same thing for Publix Greenwise. Lots of rocks. Several per bag. The Greenwise is usually my backup for when Wallmart is out of RO. It used to be better, but they must have changed who is making it for them. The chunks are very dense, therefore a bag is usually only 3/4 as full as they used to be, but they are the same weight.[/quote']

    Dense is good...whats the smell/flavor like? I bet publix would hand you a new bag if you carried a handful of rocks in there.

    I find the really dense and shiny looking pieces are the ones that spark more. Which was the case with that terrible Kingsford lump I got once. Guessing they are not carbonized as much, weigh more and are cheaply made. I would much rather have the lighter, duller looking pieces. Our Publix carries it too, but after trying one bag, I never tried them again.

    -=J

  10. Foreign objects in lump charcoal

    in Komodo General

    Posted

    Re: Foreign objects in lump charcoal

    What stores are you finding RO in?

    All of our Walmarts carry Royal Oak. We have some brand of lump in all of our Lowes, Home Depots and Ace Hardware too (but usually it is Cowboy). Not positive, but if I remember correctly from Whizzy's Web Site, Royal Oak makes BGE charcoal (Whizzy?).

    I am still holding out for Dennis to send me some Coffeewood charcoal!!! :smt001

    -=J

  11. outdoor kitchen

    in Forum Members

    Posted

    Re: outdoor kitchen

    I also looked into the traeger grill perhaps in leiu of the kk because it can has a large cooking surface and I dont have to remove food in order to turn' date='move, or add meat. please give me your input on this whole mess I've created in my mind. I'm now reading that the traeger is poorly made as they have moved their maufacturing to China.[/quote']

    I can answer the Traeger question as I got rid of one to move to ceramic. They are OK smokers, but pretty crappy at high temp grilling. I always felt that everything I ever cooked with one tasted the same...even with different pellets. And heaven forbid you ever get those pellets wet....ruined. Got rid of the Traeger and never looked back. The thing I love about the KK is it does everything well....from high temps to low.

    -=J

  13. Fully Open Top Damper Cooking Method (experiental)

    in Techniques

    Posted

    Re: Fully Open Top Damper Cooking Experiment!

    Here's a simple setup for chicken. Open the top damper fully. Open the lower daisy wheel fully' date=' with the door itself closed. Start a full chimney of lump and spread it out over a bed of lump. Cook the chicken on the main grill, direct. You get enough air flowing through to not over smokify the chicken, your temp will range from about 300 to 400 with these vent openings, your chicken comes out perfect. I turn the chicken over once when it's about 130 degrees and take it off at 170. Dead simple.[/quote']

    I would keep a close eye on the chicken with the daisy wheel fully open and cooking on main grill. It doesn't take too long for my KK to go way over 400 with a fully open top damper and fully open daisy wheel. I prefer using the upper grate instead of main grill as it gives you a little more air space from flare ups and you get more reflective cooking from the dome. You really don't even need to turn the chicken on the upper grill.

    -=J

  14. Fully Open Top Damper Cooking Method (experiental)

    in Techniques

    Posted

    Re: Fully Open Top Damper Cooking Experiment!

    Man' date=' this thread is changing names and locations like a chameleon![/quote']

    I tried to make a new first post, explaining the thread, but this new forum software would not let me add this thread under that post for some reason. Decided it was time for this to be in techniques and called something other than chicken fat...hehe.

    -=J

  18. KK question

    in Komodo General

    Posted

    Re: KK question

    I considered deleting it this am...which I can do' date=' but left it figuring someone who could ban the ip (which i cant do)would come along.[/quote']

    Done! Banned and deleted. Man, that flagging makes it stand out well. The post was bright pink....kinda like FM's old grill. :D

    -=J

  20. Fully Open Top Damper Cooking Method (experiental)

    in Techniques

    Posted

    Re: Chicken Fat - Split from First Rotis Cook topic.

    Wow' date=' all I can say is that was some fantastic chicken tonight.[/quote']

    Ok I'll bite. Can you post a succinct synopsis of what you did? My favorite KK chicken remains a 450 F cook, quite different from constantly tending the open charcoal bed on a rectangular rental cooker, which I also love. Tomorrow is a great source of Farmers Market chicken, I'd like to try your approach.

    • Whole chicken cut in half (not spatchcocked as I was going for local flavor)[/*:m:16c8knei]

    • Seasoned chicken with vinegar, paprika, salt, pepper[/*:m:16c8knei]

    • Chicken on upper rack, direct, no pan or stone. Top damper completely open, bottom completely closed (used Guru fan (1/4 open) set around ~250-275 to achieve 275-300 dome). You should be able to achieve this without the Guru fan by just cracking the bottom daisy wheel slightly[/*:m:16c8knei]

    • Mopped and turned probably 4-6 times during cook (mop was vinegar, salt, pepper).[/*:m:16c8knei]

    • 275-300 until leg bone easily moved[/*:m:16c8knei]

    • 350-400 finished out/crisped skin/add sauce if desired (I used my Muddied Mustard in the sauce section which is a Carolina style sauce)[/*:m:16c8knei]

    Note, typically this style chicken is a little dryer than some might want. It was the local flavor I was looking for (and why sauce is definitely a must on the white meat). This process easily takes 2 hrs or longer. You could brine the chicken before if more moisture is desired. But thought it was spot on what I was looking for and don't plan on changing a thing the next time I cook it! Was a dead ringer for Carolina BBQ's chicken in New Ellenton, SC which makes my favorite.

    -=J

  21. Fully Open Top Damper Cooking Method (experiental)

    in Techniques

    Posted

    Re: Chicken Fat - Split from First Rotis Cook topic.

    Wow, all I can say is that was some fantastic chicken tonight. Pretty much dead on the flavor I was looking for in replicating pit cooked chicken. The wife always thought the closed damper chicken was too smokey....she loved this batch. I used a mop of vinegar, salt & pepper several times during the cook. Just the smells coming off the smoker reminded me so much of being outside of a BBQ dive that still does pit cooking. This just became my #1 method of cooking chicken. And will actually test this out on a longer butt or shoulder cook soon too.

    FYI, I used the Guru fan so I could choke off the input damper. After getting the fire going, and still well below desired setpoint of 275 (I start my chicken low), I inserted the Guru fan with a damper setting of only 1/4 open. It did a pretty good job of holding temps (did not have an issue with it raging out of control at all), but not the rock solid temps your used to with top damper barely open. Opening the lid several times for mopping and turning made the Guru a little more unstable. But the fire never was close to going out nor did I have any flareup issues with the entire cook (which was direct on upper grill). Sorry, no pics and way too much beer to worry about them either.

    -=J

  22. Fully Open Top Damper Cooking Method (experiental)

    in Techniques

    Posted

    Re: Chicken Fat - Split from First Rotis Cook topic.

    I would be curious to let something like a stoker try to control the fire from below. Since the stoker has a flap to close the tube when the fan is off. And since you now have one...

    It is funny, I was thinking the same thing. But here is problem I see. Basically I believe the Stoker door is absolutely useless. Heat/fire draws air like a vacuum, especially with the headspace above the fire in our grill. The Stoker door doesn't care whether it is blown open from the fan behind it or sucked open from the draft of the fire. Isn't really an issue when you have the top damper choked down, but with it open, I imagine the door is useless and would be open just as it the fan was running. Now a fan with an adjustable damper, like the Guru, you could choke the damper almost closed where it would have to force a little air in and that may work. Will be happy to try them out next time I have a few days off.

    FYI, the chicken looks great. You said no sooty taste, but did not say it was delicious or flavorless? BTW, most of our local pit cook places use a heavy salt/vinegar mop on the chicken a couple times during the cook. It is absolutely wonderful on chicken. But their temps are a bit different as it is usually a slower cook till the joints are almost falling apart. Crap, I may have to stop by one on the way into work tonight!!

    -=J

  23. Online Source for Lump Charcoal

    in Komodo General

    Posted

    Re: Online Source for Lump Charcoal

    Hello Loquitur;

    I have the solution to your heavy bags. Come to Montreal for a visit of our beautiful city. Stop by our place for a bbq and some drinks. Close by here there is a market where they sell Royal Oak in 4kg (8.81lbs) bags for $7.80 each. You can load the car and go home full and happy.

    Hmm, all of our local Walmarts carry Royal Oak ~8 lb bags for around $6.50 or so. Wish I could find larger bags. Our Home Depot / Lowes / Ace usually carry Cowboy or similar 8lb bags too. Though a trip to Montreal does sound way more appealing than coming to Augusta, Ga and our 95-100 degree weather. Hell, I don't even need charcoal to cook with right now, just inject some smoke into my black tile grill and it is solar cooking!

    -=J

  24. Fully Open Top Damper Cooking Method (experiental)

    in Techniques

    Posted

    Re: Chicken Fat - Split from First Rotis Cook topic.

    Sounds reasonable then, as they wanted more smoke, so they shut the top down to hold more in. We are looking for less smoke (chicken fat smoke), so leaving the top open and closing bottom should facilitate that. I would definately start shutting the bottom damper before you get completely up to temp, as my guess would be a continual rise well after you shut. I am hoping this works out, as this could be a method to achieve a more pit style cooking (which taste drastically different than sealed grill cooking). If you remember my heat deflector experiments (holes), that was the results desired. Though I am wondering if we need to change the type of charcoal we're cooking with to really implement this approach? Jeez, I have not bought a bag of kingsford bricks in years and years.

    -=J

  25. Fully Open Top Damper Cooking Method (experiental)

    in Techniques

    Posted

    Re: First Rotisserie Cook: Very nice

    I recall someone doing some temp/airflow testing like that a while back. I think they confirmed what you suggest.

    Now, finding the discussion again might take longer than just going outside and trying it!

    Now that you mention it, I do remember something like that. Wasn't that Fetz doing it? Never really had any reason to try it, honestly still don't since I like the chicken fat smoke...hehe. But never a bad thing to have another cooking method in your arsenal.

    -=J

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