mk1

Re: Annoying the neighbours very minimal smoke...unless you want smoke!

Re: Grill design mod from forum feedback I do different things at different times. I like my fire starters and hair dryer and can get to 700 for pizzas in under 10 minutes. I like my MAPP torch to and use it more often than not. I personally don't see the need, but would probably like it anyway if I tried it. I have thought about getting a chimney, but haven't gotten around to it. I am sure it works great.

Re: Everyday Misc Cooking Photos w/ details Damn, I am hungry.......

Re: Help with Temperature Please This +1 for me too...

Re: Hi from Melbourne Damn, that is awesome! Like my glass green tho......

Re: Baby Back Ribs Low and Slow or Turbo I have found that shutting al vents for about 5-10 minutes puts out most but not all the charcoal and allows restabilization at a lower temp. YMMV

Re: Rib Eye Steaks is 136 medium rare? and is an hour for a 1 inch thick ribeye? Thanks in advance!

Re: Everyday Misc Cooking Photos w/ details spatchcock chickens 3.5 pounds each, one salt and pepper, one salt pepper, paprika, cayenne, worchestire powder 375 dome temp for 1 hour to 160 breast 180 thigh

Re: Everyday Misc Cooking Photos w/ details they are one of my favorites..... This one had filets that measured 23 inches exactly!!!! May need a 32 inch KK soon....

Re: Everyday Misc Cooking Photos w/ details Fresh Wahoo (Ono) from the docks today. 2 big filets....about 4 pounds. about 15 minutes as the temp rose from 325 to 500....just a little olive oil salt pepper and garlic

Re: Anyone ever heard of this before? I think if you had a non-uniform temperature as in a metal grill it might be worthwhile. The KK requires......nothing. I did ribs this weekend, indirect. Never even turned them once.

Re: New Grill - Concord, CA CONGRATS!

Re: On the Fence...Need Advice! I like my KK too!

Re: VersaGrill I think Dennis agreed to put some together...the originals are sadly all gone..... Dennis?

Re: Your other Grill(s) No

Re: another Brisket I should be clearer. I put the packer in the foil at internal temp of 165. The KK was 345 or so. It was completely covered/wrapped. When the bits went back on, they were too.

Re: New KK just arrived in Boca Raton, FL

Re: Accessories ? yes, forgot the rib rack...I love it!

Re: Too many Colors to choose from........ I have the glass green. It is sweeeeet.

Re: another Brisket That was bought at an upscale market. 55 dollars.

Re: Accessories ? yes...email Dennis

Another hot and fast...16 pound packer. foiled at 165... coffee wood brined in veal demiglace and worchestishire rubbed with sugar pepper ancho cayenne worchestishire powder salt and paprika garlic onion the bits went back on for 2 hours when the flat was done, held the flat for 3 hours in a 160 degree oven happily it had a HUGE point!

Re: Found a nice italian market...sausage time Thanks... these were done over lump at 400 direct in about 18 minutes. lower grill (as you can see)

So I was going to buy a brisket, when I remembered this old school Italian market that has a good butcher shop. I came home with a 16 pound packer, 3 slabs of danish baby backs and......dinner! One is straight up Italian and the other wine cheese and parsley.

Re: Accessories ? I bought the pizza stone and love it. It motivated me back into homemade pizzas I bought the Roti, but have not used it yet.....someday real soon tho. It is a quality unit.