Firemonkey

I checked the othert thead, but didnt see any info beyond it being on its way. What do you have in your garage if it wasnt the gray one?

So whats cooking for the Super Bowl? Anyone got a feast planned? I am jonesin' to cook up a smokey feast, like Ribs or some butts, but I am taking my kids over to the beach Saturday so they can get up and go out to watch the shuttle launch from the beach at 4:30 Sunday morning. I will get my fix next weekend though - thats when the wild pig meat meets the smokey interior of my KK!

I had a friend call and ask me if I could BBQ up some pork because his son had gotten a wild pig. Thats gotta be super-strength...could make for an interesting weekend

That gives me an idea. We know there is a ton of heat below the basket when roasting or doing higher temps on the new KK firebox. So much that hot cooks have been charring a few knobs, and they are on the outside of the door. I wonder how well it would work if I put a few pieces of smoke wood on the floor of the cooker, using the front door as an access point? Maybe I can get the same "refined smoke" that a smoke pot is supposed to produce since the wood will likely smolder more, and the smoke will flow through the coals on the way up? At the very least I should be able to get good smoke without the flames you can get if you just toss the wood on top of hot coals. Hmm...might be able to make some lemonade!~

BBQ Chicken Just some thighs...brined, rubbed, then on the grill at about 250 with peach and apple smoke, letting the temps climb up to about 325 at the end of the cook.

Pork Chops Well, technically not chops, just pork loin that I cut into boneless chops

I use whatever I can get my hands on. Most of what I have are chunks, mostly smaller fist sized pieces, but have used chips when I was in a bind. Like others have said, the chips burn up fast. so I use a bunch of them wrapped as tight as I can in foil when I have to go that route. I got 100# mixed pecan, cherry, apple, grape, and persimmon) from Chigger Creek the last time I was in Central Missouri and carried it home as my 2 allowed pieces of baggage on the airplane. I got a few interesting looks/comments from the skycaps when I handed them two packages made up of cardboard boxes taped together, weighing in at 49# each (weighed at the shop so i wouldnt get hit with the fee for overweight bags). I also have the bags of hickory chunks from WalMart, and those tunks are BIG fist sized pieces. With all of that wood, my favorite is the peach limbs that I get when my neighbor trims the tree that is growing too close to his house. I will use all of that, the smallest of the twigs I break into 10 inch lengths and bundle up into about 4 inch "logs" and wrap them in foil. One log gives just the right blue smoke for a roasted chicken. The bigger stuff, thumb diameter or bigger I cut up in 3-4" lengths. I use it whole, I dont bother removing the bark.

You ready to set your temps manually yet? That butt looks mighty fine, though!

That POSK has got to be setting some records... Most owners Most cooks Most tiles still attached longest time without cracking in half

No need for that argument... I have never had any fan or controller problems because I set my airflow manually - Old Skool

Even if its not there by SuperBowl, you will eat good. Larry is turning out some fine results despite the handicap of a MexiK Welcome to the forum!

That is indeed sad news. David was BBQ family, and one of the "old timers". He will be missed. My thoughts are with his family, who will hopefully keep his KK in regular use- I am sure David would expect no less.

I dont cover either of mine, and dont look forward to the day that I have to start covering them. I live near Orlando, and they are outside 24/7 uncovered in the Florida sun. So Larry, I have UV and a healthy dose of storms and rain to go with it in the summer! The older KK (Summer 2007) absolutely should be covered. The UV makes short work of the grout sealant that used to be on it, and if you are not diligent in resealing, it absorbs rain like a sponge. The dome of mine will get so heavy after a day of rain that the lid wont even open on its own. And yes the grout has faded to a lighter shade of black, but the tile is fine. The newer KK, with the wonder-grout hasnt had any issues at all with moisture or UV after a year. The tile surface does get very warm to the touch when in the hot sun, but I dont find it a problem. The grill with the wonder-grout does have a few places where the grout cracked open (looks like shrinkage), but they are not in any areas that see direct sun (actually near the bottom on the shady side) so its not caused by UV. I hate to have to disagree with Dennis in his own house, but I am with Tony. The KK is an attractive addition to your living space. A cover, not so much so - (sorry JB - yours look as nice as a cover can look ). I just prefer the "natural look better. Personally, if I am home the KK sees regular use, and dealing with a cover seems like an inconvenience (where to put it while the grill is used, remembering to put it back on when the grill cools, dealing with bugs nesting under the cover, etc). It might be a good idea to keep them covered during the week when I am gone, but for now, they are sporting their birthday suits.

http://www.clickorlando.com/video/22099966/index.html

How did this ham turn out? A good recipe?

You know, I forgot to post my turkey, too. Only a couple of pictures this year, I was in lazy mode It was about 20 lbs, brined for a day, then dried overnight. Crispy skin and juicy meat, as always

Sorry to hear of your loss Syzygies. We used to have 2 goldens and a Shepherd mix. None made it to 16 years, and I still miss them all - even the Golden who thought he was in charge and gnawed on my forearm over a turkey neck he found in the trash can! They are definitely a part of your family, you have my sympathies.

Dont forget to take some pictures! I almost did another this year, but went for a ham instead.

What have you guys been using, bags or rolls? Since i missed out on Szyzgies bargain, anyone know of any great deals on the bags?

I tried to use that code this morning, and it said it was no longer valid I also noticed the prices for the 22 ct qt sized bags increased from 9.99 to 11.99. They were $9.99 when I took a look at the prices on my iphone at 6:30 am, but interestingly, it wouldnt let me add them to my cart. So i looked again when i was more awake, at 8:30 am on my laptop and they are up to $11.99 and now i of course there is no problem adding them to my cart. You cant get the bulk discount on the larger packs, either. The 44 count for 19.99 is not discounted for buying bulk...Funny, they want you to buy bulk but make sure its lots of smaller packages!

Man, that looks good. I will have to give this a try.

HA...I just turned 40 and dont care either! Maybe its part of the Florida lifestyle? Since you mentioned MediaCom, I have to offer up some kudos for the sirius\XM channels on Directv. I love sitting out by the grill with some good music flowing along with the spirits. Though, I never make far enough down the lineup to easy listening. I go with Classic Rewind.

Re: Very well carbonized charcoal has little to no smoke.. You trying not to sell extruded coal or what? I will likely do exactly that, since the extruded, IMHO, burns so much better at lower temps. It lasts seemingly forever at low temps, but seems to burn quickly at high temps.

I've got mine soaking in a cooler. Well, actually in a huge ziploc "XL" bag, in the cooler. Along with plenty of ice outside the bag to keep it all cold. I put it in there at about 7am this AM. Bird is +/- 20#. I was planning to pull it out tomorrow morning some time, by the time I get to it, shoudl be at the 30 hour mark or so. Then into the fridge to dry. Im using a basic 1/2 C salt, 1/4 C sugar per gallon brine, but I simmered about 20 bay leaves, a handful of juniper berries and a couple dozen whole black peppercorns into the brine for some flavor. I picked up a 2QT Lodge dutch oven to make a smoke pot. NOw all I need to do is bring myself to drill holes in it I have a huge party tub full of of peach wood chunksfrom a spring trimming of a neighbors tree, and a big pile of apple, cherry and hickory to choose from. I am leaning towards a ablend of peach and apple, and probably KKEC if I use the smoke pot - That should let me guage the effect of the "potted smoke" vs raw wood. BTW, if anyone has a source for peach wood, it is awesome on poultry. I use it regularly on chicken - give it a try.

Unless you are serving lunch, 6 am will probably be too early to start the turkey. They cook pretty quick on a KK.