Firemonkey

Re: Flashback While frightening, the puff of flame is short lived. That is, it's just a burst if flame as you introduce enough air into a air-starved fire. After the little mini-Mushroom cloud passed, you can just reach in and tend to your cookl as normal. This is a good lesson in why you should always "burp" your cooker when you have recently choked a hot fire. Upon first opening, open the lid slowly a couple of inches, and you can sometimes hear the "whump" of the fireball contained in the cooker. After that whump, continue as normal. There's no need to sacrifice a meal.

Re: Using a Dutch Oven (cast iron) on the KK? Anyone use the I can offer a little insight to the question of enamel vs seasoned. I have used enameled crocks, baking dishes, etc on my kk many times. While they cook great, they are a MAJOR PITA to clean. Unless you are using the cleanest of fuel, and don't have anything else cookin that will drip into the fire, the enamel gets coated in a smoke/fire/grease. The longer the cook, the darker it gets and the harder it is to clean. It was bad enough that at first, I "dedicated" one set of corningware to grill use, so I wouldn't have to worry about getting it quite as clean. But eventually just got a few pieces of cast iron to replace it with. While maintaining seasoning is no fun, I think it is easier than cleaning enamel.

Re: LooftLighter That would be one expensive flavor bouquet!

Re: Running Out of Fuel on overnight cook I use royal oak as my everyday charcoal- even on overnight cooks. I have never run out. I don't have a stoker or guru, so I can't comment there, but I can tell you that your basket was underfilled for an overnight cook. I fill my basket up to the top of the handles for an overnight cook. Not outside of the fire ring, but I heap the charcoal on the basket until it's up to the top of the basket handles. Sometimes I even have to nestle the deflector to get it to sit level, and sometimes the deflector is actually resting on charcoal, and settles down onto the handles as the fuel burns away. The extra lump is good insurance against what you experienced and there is no harm in having more lump than you need, as you can use it again next cook. With extruded, I try not to load too much extra beyond what I think I will use, but with lump I load as much as I can fit for any long cook.

Re: New Mexico treats Those look mighty-tasty! Now I want one...and its 1:20 AM!

Re: Hawaiian Luau/Kalua pork You get Ti leaves at Home Depot, Lowes, or your favorite garden center! They are common garden plants here in FL, especially the red variety, but they will also do well as potted houseplants. You can grow your own very easily if you like to use them. I have a few growing in the landscape that were planted for that reason, but to date I have not used them Ti = Cordyline

Re: Side Accessory Plate Grill Hangers (watching mailbox) I was the one who kept asking for these, and I don't even have one!

Re: Creosote Doc- I thought it was decided that the bulk of your buildup was actually grease, since you do lots of butts and like to do them without a drip pan? Did high temp cooks ever get it clean? I'm even kind of surprised when cook shack started mentioning enough buildup that it peels. I think I use my kk as much as anyone and have never had more than a little shine on the inside of mine, and even that doesn't last long. I guess I am doing more higher temp stuff than you guys. You guys need to reward yourselves by baking a few potatoes and searing some nice thick steaks on your KKs. An hour of 400 followed by the searing for the meat will keep eveyrhing clean - and you get to envoy some mightyfine by products of your grill cleaning!

Re: Can Post more pics now!! That is the first thing I do after I clean out all the ash from the KK...as soon as I have enough new ash in the bottom, I pile it up in front of the back door..to insulate it and make sure it stays sealed! Im curious, fcnich - why use extruded on the high temp cooks? The extruded burns up soooo much faster at higher temps than low, and is much more $$ than regular lump. By the time you burn a hot enough fire to cook pizza, for long enough to heat-soak the grill, regular lump will be burning just as clean as extruded anyway, right?

Re: Would you have cooked this Chicken? I would email a link to those pics to Perdue consumer relations, and ask them for comment

Re: Dome Thermometer Spring Maybe just a split lockwasher without the spring would work too

Re: KK in NY Times The most unquestionable fact from the entire article, came from the Primo boss: True on so many levels ...

Re: Posting Photos Is anyone else seeing the 900 pound gorilla in the room? Yes, Dennis would like to use the native upload to keep the images local, and offers valid reasons to do so. But really, if it makes that much hassle for you, the old method still works. I think even Dennis would admit that he would rather have enthusiastic posting and lots of pictures, even if it meant they were stored offsite. I know I would. I'm with you guys, the upload tool is a pita to upload a handful of pics, and in the instances where I tried to use it, it was also goofy about how it placed them. I haven't even thought of resizing them first, either. My pics must be huge - I have been uploading the full size, and letting the browser render them smaller when viewed.

Re: Bronze Behemoth Game On! 2 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.

Re: Question about truck delivery Both my deliveries were willing to put it anywhere in the driveway I wanted. They use a pallet jack to bring it off the truck, so they can just roll it where you want it. As long as the pallet jack can clear the curb slope, or the truck maneuvered so the liftgate will be in the driveway, you are set.

Normally, I would make a comment about Gerard, being a vet and all...But in this case, I got nothin'. So check this out, and make your own tag-line: http://fxn.ws/mFVNvt

Re: Bronze Behemoth Game On! 2 Yeah...cause Mac is all about the user experience, right?

Re: Foreign objects in lump charcoal

Re: Foreign objects in lump charcoal Sweet - Im working in San Jose next week. This might be one of those times where i need to exercise one of my perks; 3 free checked bags. And the last time I asked, the weight limit was 70# instead of the usual 50#. In any case, I might just have to bring home 150# of oak charcoal Anyone know if charcoal is treated as a hazard, or needs to be declared as checked baggage?

Re: Foreign objects in lump charcoal All the Wal-marts in Central FL also carry RO. You might give them a try? The cleanest lump I have ever used was Lazarri. I have been through probably 1000 pounds of their foodservice bags of mesquite, and never found a single foreign object in there. Too bad I can't get get their oak wholesale, too. I can get the mesquite for $13 per 40# bag, and no shipping since they keep it in a local distribution warehouse. To get the oak, I would have to pay to truck it in. I also went through more than a few bags of wicked good, back when yo could still get their competition blend, and never found any rocks in there, either.

Re: Fully Open Top Damper Cooking Experiment! Yeah, my grill would also be way over 400 with the daisy open. After being fully heat soaked, the closed daisy and open top will yield 400.

Re: Foreign objects in lump charcoal I found some metal strapping all burned up in the bottom of my basket a few weeks ago. Like you, I thought to myself, "damn, i hope that wasnt galvanized". I have found fiberglass in cowboy, which doesnt surprise me since cowboy is clearly lumber scrap. As for RO, its mostly some rocks.

Re: Fully Open Top Damper Cooking Experiment! Man, this thread is changing names and locations like a chameleon!

Re: Chicken Fat - Split from First Rotis Cook topic. Don't worry, I'm going back into hiding now. Troll!

Re: Chicken Fat - Split from First Rotis Cook topic. looks pretty damn good to me! But who is this Majestik guy? Anyone recognize him?