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fcnich

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Posts posted by fcnich

  4. To Soak and Smoke, or Not - That is the Question

    in Techniques

    Posted

    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

  5. Cover for my KK?

    in Komodo General

    Posted

    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!

  10. bbq guru

    in KK 411

    Posted

    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!

  11. bbq guru

    in KK 411

    Posted

    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!

  14. Another Test of ECC and the new upload.

    in KK Cooking

    Posted

    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!)

  19. EZ Que Rotisserie Info!

    in KK 411

    Posted

    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

  21. Merry Christmas & Happy Holidays from myself and KK.

    in Komodo General

    Posted

    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!!!

  22. Sweet Flavor..

    in Extruded Coconut Charcoal

    Posted

    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!

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