Firemonkey

Re: Got my KK - ready to cook - questions

Re: New mold finished for a NEW 17" KK Baking Stone So would this be a good time to invoke my "free accessories for life" perk In return for lots of pictures of it in use of course!

Re: Elevation and Ambient Temperature - Factors? I have a 2 qt Dutch oven that I drilled the bottom of, based on syzygies' recommendation. That size works great in the kk as a smoke pot, holding plenty of wood, and nestling nicely in the lump basket. However, it is by no means a heat deflector. Used as a smoke pot, it sits down in the basket, surrounded by lump.

Re: Not much cooking going on Tony, what are you pulling the meat with? Are those salad grabbers or something designed for pulling pork? I was going to get some bearclaws, but they get horrible reviews for being plastic, getting soft and bending when the meat is warm.

Re: Elevation and Ambient Temperature - Factors? I am in Florida (got the hot and humid covered) and a +/-20lb turkey generally takes about 3.5 hours, at about 375*. Was your turkey out on the counter while the grill was coming up to temp? Maybe the warmer temps brought the initial temps up some? I really cant say if ambient temps account for much in the cooking time, especially with a preheated grill. I have never used my grills anywhere besides FL. I used to have a POSK, and as far as cook time at a given temp, they were the same between the two grills. I think humidity might have an effect on the temps, especially as the fire begins at one temp, then an hour later slides higher as the lump dries out and burns faster/hotter on the same airflow. Did your temp creep up on you after you added the turkey? BTW, I usually light the charcoal, then add the heat deflector and let it come up to temp along with the grill. I find it easier to set the temps like that because the airflow required for 375 with the HD is different than without. I also worry about cracking the deflector putting it on a hot fire when its cold. The smoke pouch or wood just gets dropped down around the edge, on whichever side looks the hottest.

Re: Venison loin? Hey...I used to know a guy that used that avatar! I don't do venison personally, but have many o' friends that do, and every one of them always raves about the backstrap being THE prime cut from the animal. So how did you get someone to give it up? Or did you slay it yourself, and drag it home?

I think I am finally going to order a stoker. The set comes with a 5cm fan, which the site says is good for backyard cookers. I know that some of you have the 10CFM fan, too. Can anyone comment on the performance of the 5CFM blower in a KK? Our KKs cannot be any bigger than the average backyard smoker, and as efficient as they are, we probably dont need to provide nearly as much air. Do those assumptions sound correct? I dont want to pay $75 additional for the bigger fan if its just gonna be overkill. Do i need to 10CFM fan?

Re: Say Goodbye to this Red forum As a workaround in the meantime, there is a "view new posts" option now, instead of just unread like we had before. That will only show you new posts since you last logged in, which in the end is the same thing you had before.

Re: Grilling/Smoking Lite

Re: Grilling/Smoking Lite i grill lots of vegetables, and often have my grilled meats over a salad. Eggplant, zucchini, yellow squash are all excellent on the grill. I just did THIS TURKEY RECIPE on the grill and it made some excellent sliced meat for sandwiches or salads. we all have to make some sort of sacrifice to be a little healthier, right? Thats why my fatty last week was made with ground chicken instead of pork

Re: Afire Natural Coconut Charcoal I have noticed that the ash color of the extruded coconut is a different color when its burned hot than it is when used at lower temps. The hotter fire gives the ash a more orange-tan color I dont recall if the KK charcoal left white residue, but certain lump charcoals definitely do. I remember having that white coating when I was using Lazarri mesquite lump, and I am also getting the same coating right now using B&B Oak lump. But of which produce a fair amount of smoke on their own - not sure if that why or not.

Re: Hello from Michigan! Yeah, i think that might be the upshot to the outside services like imageshack, etc. They will auto-resize the images as you upload them. I wonder exactly what the file size limitation is on the native attachments?

Re: Hello from Michigan! Well' date=' in that case, ignore the image button above the area where you type your message, and use the tab below the typing area, where it says "upload attachment". Im gonna try it out here: n66636 Whats with the additional text? I didnt add any comments for the image - Anyone know how to get rid of the gray text?

Re: Hello from Michigan! The links above are asking me to sign in...but i did see the links on the otehr thread where you posted them, and they worked there. I see you are using mobile.me, that means you are a mac person, so I will make this as easy as possible There should be a toolbar above the window where you are typing your post. In that toolbar, there is a button that looks like the standard "insert image" button (A mountain with the Sun above it). Click that button, and it will prompt you to paste your link in there.

Re: Hello from Michigan! Okay, Mister. You know how it works around here...PICS or it didn't happen! Oh yeah, welcome to the forum, too

Re: Stoker low temp stability Anyone know what the lead time is on a stoker? I have heard that it can take a few weeks to actually get one. A stoker will be an impulse buy for me, and when the impulse strikes, im gonna want it NOW If I cant have it within a week, it would probably be an impulse killer.

Re: Home made beans I love some slow smoked beans! Never tried then in Yorkshire pudding, but if both parts are good on their own, they MUST be good together, right?

Re: Everyday Misc Cooking Photos w/ details Good looking food, Larry!

Re: Not much cooking going on I have been doing some cooking...just havent been organized enough to post about it. Saturday, I rolled up a Buffalo wing fatty. This was made with ground chicken, and stuffed with a mixture of cream cheese, hidden valley ranch mix, and franks red hot. Rubbed the outside with some more Frank's red hot, gave it a "light" bacon weave, and put it on the grill at about 225 Then, I spent the better part of the day like this, watching the blue smoke puff out of the cooker (smoked with apple and peach), sipping several Yeunglings, and listening to some good music. After a few hours, I took it off the grill and snacked on it while watching my Missouri Tigers get crushed by the cornhuskers (one last time for old-times sake, i guess). In hindsight, the thing tasted awesome, but a full 8oz package was way too much cream cheese for the 1# of meat. I need to find something a little less rich to fill it with. Maybe half as much cream cheese, just enough to carry the ranch flavor, and some frito chips? I made some fish tacos recently too - recipe on the board already. Earlier in the week, I smoked some spicy chicken sausages, and let the kids grill some hot dogs over the fire pit, since they balked at the chicken sausage. Im using the grill any chance I get, as an excuse to be outside enjoying the FINALLY cooler and less humid FL weather.

Re: Say Goodbye to this Red forum I use firefox on my pc and safari on my phone, but you might try the "compatibility mode" in ie8. From memory, there might be a button that looks like a broken piece of paper to the right of your address bar? If not, I think you can set pages to use it in the Internet options, sort of like you can with trusted sites. A quick google search should show you how

Re: Say Goodbye to this Red forum Dennis is correct. Its in your outbox until the recipient opens it, then it becomes sent.

Re: Ok, so we have a new look... I hate the apple culture, despise iTunes Which makes it impossible to manage a 100gb music library across several family members and multiple iDevices, too. But without opening pandoras box, you have to admit that apple has solved many problems by having a single form factor to develop apps against. Android is facing the fragmentation problem more and more each day. Now, nokia? Really? You think they are still relevant!? Not in (what's left of) America! See, I'm standing over my grill cooking right now, and would be cool to snap a pic and upload it...just like I can in twitter, or facebook, email or any other similar program.

Now who wants a native iphone/ipad interface? A couple of my other forums have a native iphone app, and it is sweet to be able to not only navigate, and browse the forum, but also post including images directly from the device. How cool would it be to snap a picture of that perfect wisp of blue smoke, using the phone that is already in your pocket, rather than going to grab a camera, and then shuffle the image to the computer first? I know there are a few extensions that can be added to this forum (phpBB) that make all of this possible. Tapatalk and Forum Runner are both free extensions for the forum owner to install. They aggregate all of your (supported) forums into the app. The free version doesn't allow posting, while the $2-3 paid version does. If you are interested, you can see an example of a well done forum app at wranglerforum.com. So here is the question; Anyone else interested in native iphone support? Anyone know of any other plug-ins that work well? Any other ideas? There is a video review of Tapatalk on the TiPB: http://www.tipb.com/2010/09/28/tapatalk ... pp-review/

Re: Say Goodbye to this Red forum Im not sure what the confusion with the passwords is...but this might make this transition a little bumpy: Especially when the contact an administrator link goes to a guy named Pao with a gmail address. If anyone else is having trouble signing in, I was able to use the "forgot my passowrd" link to get a new password emailed to me, and then go change it back in the account settings.

Huh? Mine stays outside uncovered in the Florida rainstorms all summer..err, all year long. Step one in getting back on track should be cook something, not clean it with vinegar and water! Seriously, the only blemish on my stainless is the discoloration on the lower draft door from heat. No other tarnish, on either KK. And the old one has been in the elements for over 3 years. I get a little but of white under the draft doors where the ash that was on the frame gets wet and leaves streaks on the tiles below the door, but that is all. You can clean it if its looking dirty, but unless you had a bunch of smoke buildup on the top hat, the rain probably wont even leave spots. In fact, the rain is what keeps the smoke buildup off of my tophat