fcnich

Re: Too many Colors to choose from........ Sell the egg, buy 2 matching kk's.....problem solved

Re: Am I Crazy ? you will never use the egg again..........

Re: Rollin....Rollin....Rollin CA to oHIo! Congrats, you will have no regrets, my wife did not even have them!!!! Feel free to ask away if you have any questions.

Re: To Soak and Smoke, or Not - That is the Question Well Mark, i guess this is the fun of bbq! Looking for that perfect flavor profile is so challenging. I don't know if you are aware of this, (i am sure Micheal is) some bbq places burn their wood down to embers first then that is put into the pit for the actual cooking part. Of course they say that this is the true bbq method! Maybe, maybe not, but its another technique to try, may not be for a kk, but for a "choo choo train" type cooker (i have one of those too) it could be done easily

Re: Cover for my KK? Your welcome, yes there is a bit of a learning curve to the kk but i see you have some expierence so the transition will be easy. The first mistake i made was not putting enough charcoal in the basket, i now fill it, always have some left for the next cook, jut add some more. I see your from Chattanooga, i have relatives in the Nashville area. If you can find some get some of Dennis's coco charcoal, its great!

Re: cover for new 23" KK [email protected] Johnny Boy covers they are the best

Re: Cover for my KK? [email protected] Johnny Boy covers, i have one for my kk and they are great!

Re: Two KKs going to Luanda, Angola.. I want to see the Hotel!!

Re: bbq guru Thank you again Whiz, its appreciated.

Re: bbq guru Whiz, Syz and Dennis, thank you so much for your input. I am considering this because of the last time i offered pulled pork to the staff, i had to come up with 27lbs of it! It took a couple cooks to do it all, so maybe a guru would make my time management a bit easier. My KK has a bit of a leak of the left side, so from the start the temp tends to go up slowly. It will stay consistent for quite a while. I have made a "farmer repair" like my dad used to say, using 3 lenghts of butcher twine twisted together and just lay it in the seam between the top and body. Anyway thank you all again!

Hello Dennis or anyone, I am looking at a bbq guru for my kk, first question to Dennis, their website says contact you for information about the adaptor. I have a 2007 Supreme, that has a black plug where Guru connects. Do i need and adaptor or no and also the correct way to remove the plug. If anyone has a bbq guru for their KK i would apprecitate some feedback as to which controler etc. Thanks to all as usual!

Re: MY NEW KK!!! Welcome to the club!!! You will enjoy it immensely!

Re: Another Test of ECC and the new upload. Ok i had 2 extra pics on here and they were in the wrong order, now the extras are gone and they are in order??? Is Dennis messing with me?

Re: Another Test of ECC and the new upload. Yes Michael, another example of the KK's prowess! Did it low and slow at 235 degrees for about 4 hrs, cook to 145 internal, (wife does not like MR) it was moist and tender as in a fine restaurant. It was a bone in roast but i cut off the ribs, put them in the drip pan below, and made au jus. (also found a good deal on it, $5.99 a pound, still was 60 bucks but thats ok!)

Re: Another Test of ECC and the new upload. Sorry was supposed to have a cooking pic here, so here is my first prime rib roast done on New Years day!

Re: Another Test of ECC and the new upload. Ok it worked!!!

Re: Forum Upgrade-Upload multiple images at once! Thank you Dennis!

Re: Forum Upgrade-Upload multiple images at once! Ok feeling like a dope now but, where is this page with the "options" tab etc? Is it in the user control panel area?

Re: EZ Que Rotisserie Info! I had a similar issue, i am not sure of the configuration of your studs that the bracket mounts on, but i put the bracket on the studs first so the bracket is flush with the side of the kk, that resolved my problem. Hope this helps

Re: Sweet Flavor.. My long weekend cook i used all pecan wood, a nice gentle smoke flavor.

Re: Merry Christmas & Happy Holidays from myself and KK. Dennis, Merry Christmas to you and your family and the entire KK crew, and all on this forum. Its a great place for all of us bbq "foodies". I went to Dave Ziers Shop in Wilmet Illinois (primeats on the forum) on Christmas Eve day, picked up some ECC and some kobe beef patties. On vacation now and planning to enjoy, all of you do too!!!

I finished cooking 107lbs of pork butts (pre cooked weight) over the weekend. The wife says that the finished pork had a sweet taste to it, I used my ECC for this cook. Has anyone else had this result with the new ECC from Dennis? I dont want to appear anal, its going around a bit on here... ha ha, but i just want to figure out why. Dont get me wrong, its a wonderful accent to the meat and hope i can duplicate it!

Re: The Dragon has arrived Great looking indeed, John Edwards lives nearby me and came to my home to measure for my kk! Your going to love it i promise!

Re: Shanghi in Los Angeles Port Hope you live on the west coast, you will get it quicker!!! Welcome aboard Captain!

Ok i received a couple tools when i got my KK, about 10" long stainless, T handle on top and bent prongs on the end that are different diameters, are these for removing the hot grills or something for removing the roti?