fcnich

Very nice job! I did some ribs yesterday. I don't use a rub on my ribs anymore, just some salt and pepper, cook at 235° for 2 hours, wrap in foil and cook another 2 hours. Remove from foil put back in the kk, brush my sauce on them and cook another 10 min for sauce to set a bit. I use hickory, peach or pecan wood, come out perfectly cooked every time! Enjoy your KK and have even more fun experimenting with different "stuff"!

Re: New KK Video in the works - your feedback please Hello Julian, Looking forward to the finished product, i admire your restraint in not using your KK, i cannot. I was looking for a new bigger smoker, researched alot of the "choo choo train" ones, and i must say there are some good ones out there. I saw a bge at a local store, and thought i would look into cermics. The wife was not big on the new smoker idea, but i continued on with the wind in my face undaunted. By chance i came across a KK, more room, efficent and good looking. I looked and looked for reviews and only found praise for this product...and the wife liked it!!! Done deal!! Very happy with my KK. Get that video done and get cookin! Carter

Re: Pork Ribs: 2 racks or 1 rack when cooking I also would reverse the stack, the dome does get hotter and when the KK is heat soaked it will "radiate" heat also. I tried the same thing with pork butts, bigger ones on top rack worked better for me. Good luck and let us know!!

Re: KK in NY Times ?????????

Re: Nathans Famous Hotdogs Yes Nathans is good, ate one today!! And i agree with Firemonkey Hebrew national is awsome too!!

Re: KK Owners Map Just did some ribs last weekend. I just heat up to KK to about 235 degrees, put the ribs on the main grill, about 4 to 4 1/2 hrs later ribs! Of course the fun of bbq is how you season and sauce. I simply salt and pepper the ribs, remove the silverskin from the backside of the ribs, I put some sauce on them about 5 min before i take them off. Oh yes i forgot, i put the heat deflector on the lower grill under the ribs, you can put the stainless steel drip pan on top the deflector to if like. Good luck ! let us know how they turned out!

Re: Hello - Off the fence - Got my KK and ready to learn it Ah yes my wife is now a believer too!! You sound like you have some expierence so learning the KK will be a breeze! The results on a KK are wonderful. Let us know what your first cook is and how it went for you, Welcome to the club!!

Re: Roti operation Thank you Doc, so i understand that the problem is caused by the square rod in the roti "unscrews" a bit, then the rotation of the motor shaft tightens it back and it begins to turn again? I will give it a try, thanks again Doc!

After a couple years of working on gettting my roti to work properly, perhaps someone can help. First i had the problem of the arms would not hold the food in the cradle. Dennis took care of this by sending me new arm attachments that will hold the food now, getting better eh? Now when i try to use the roti, it make about a half turn or less then "spins freely and stops for a second or two, then the roti catches up and begins to turn the food again for less than a half turn again, then spins freely again, etc etc. So in other words i still cant use it. Anyone have this issue and know of a fix??

Re: banned I HAVE BEEN BANNED!!!! I am so ashamed.. probably hackers.

Re: My 32" KK coming together! Yahoo!! Yes indeed congrats on the big bad 32!! I am jealous!!!

Re: In Da house on Monday!!! Gonna be a happy day in da house!!! Congrtats, you will love it!

Re: Big Bad 32!! Congrats Chris, looking forward to pics and a name!!

Re: Nueske's Meats / Usinger's Meats Good bacon is always a must!! I have not heard of them, but i will sure give them a try! Is anyone familiar with Broadbents? Kentucky based company, smoked hams bacon sausage and many other items. I have bought their sausage for years (Grandma Broadbents Hickory Smoked Sausage). Their product is brine cured so it is salty, some like this some dont. Have a look at their site! Broadbenthams.com

Re: berkshire vs. commercial butts Thats interesting, the Berkshire is a heritage breed, has not been bred for more meat and less fat. I would think that with the higher fat content it would be as or more moist. We have a local hog producer here that is currently raising the Berks, but they are not ready yet. Maybe someone has a bit more knowledge about it and will post for us!