Firemonkey

Re: Corner Rack? No need for all that. I never drilled and holes for mine and it stays put just fine. I use it as much with the legs as I do up on the lip like it is in that picture. When sitting on the lower grate, it also works well tucked into a back corner. I think if the little prongs that were intended to have holes drilled were modified to be little short nubs, they would provide enough friction to hold it in place. Of course, I don't use it with a roti, so "locked in" stability isn't a big requirement for me.

Re: Birds crapping on my KK If a bird has a chance to land on your grill, you're not using it enough!

Re: Everyday Misc Cooking Photos w/ details Tonight's feast - some big porterhouse steaks, with asparagus and baked potatoes

Re: Tampa Bay area Any pictures of that carnage and the repair?

Re: Ash screen for Gas opening in back of KK? I'd also be all for a way to insulate that rear door when you aren't using the gas option - which is almost always.

Re: Reverse Sear for Rib Eyes You're missing the most important variable of all... What temp are the steaks when they hit the grill? Cold from the fridge? If you let them sit out and come up to room temp first, they will not take long at all to be med-rare. Be careful, it sounds like you are expecting a longer cook than it will be.

Re: Help on how to maintain grill temp When using a power draft controller you want to close the grill up completely and let the fan do all the work. The top hat setting you used would be fine if you were using natural airflow (assuming a 1/8 inch opening on the dial as well). Try closing the grill completely - just spin the top hat and let it seat itself. You don't have to crank on it or anything. The fan will force enough air out as it blows. Wrap the meat in foil and a couple towels in the cooler. It will still be burning your fingers when you pull it this afternoon.

Re: Pork ButtCook/ Sauce Advice Hephaestus had one on the upper or main grill and one on a rack below. In this configuration, the one on top gets done much earlier - especially since his temps snuck up on him. When I first got my KK I experimented a little with a oven thermometer, and if I recall correctly the upper grate was about 20 degrees hotter then the main grill below it, especially with the deflector in place. One would expect those differentials to equalize over a long cook, but in practice I've experienced the same thing he did, the higher up stuff cooks hotter and faster.

Re: Pork ButtCook/ Sauce Advice Your 16 pounder is cut into two 8 pound halves, right? If so, I think your estimating rather long on your times. I would say 10 hours should do it, and don't be afraid to go up into the 250 degree neighborhood either. You will be fine with regular lump. Just fill the basket up to the top of the basket handles to be sure. I've even had my heat deflector sitting on top of a heap of lump before, letting it burn down on to the handles. Sauce is a personal preference thing. Personally, I like to have a vinegar based sauce on hand, and a sweeter one too. Search the forum for Lexington red, it's a spicy vinegar sauce Dennis posted way back when. The other I like is the raspberry chipotle that's posted a couple times here and on other forums too. That raspberry chipotle is pretty sweet, so I sometimes cut the sweetness in half and it's still very tasty.

Re: Burger Meat Thanks for the info. I picked up a grinder attachment to give it a try. I figure I can always return it if I hate it. I looked at the stuffing kit in the instruction book, but it looks like it only has small tubes. Id like to try making some summer sausage which I think will take a bigger tube? How about putting a sheet pan on top of something under the stuffing tube so it's not so elevated? Or is the problem just an awkward height and not the distance?

Re: Thoughts/pros/cons of adding Tapatalk support? Sweet. Now if KK will only show up in the tapatalk network Dont forget to sign into the forum owner area on tapatalk and activate push notifications.

Re: Thoughts/pros/cons of adding Tapatalk support? So is that why everything went to hell a few minutes ago?

Re: Online deal for Coconut briquettes Coconut doesn't really provide much in the way of "grill flavor" since it burns so clean. That makes it great for when you want to really control or showcase specific fruitwood smokes. I think I will give some a try on a small turkey first, with a little apple smoke. Bear in mind that I still have about 10 boxes of Dennis' extruded coconut in the garage, so I really only use it when I want to do something different. Unless this stuff is different than any of Dennis' previous batches, coconut excels in long cooks because of its high density. It will go for a long time on just a small volume of fuel but as you increase the temperature, it seems like that advantage narrows, as it just burns hotter than lump, not necessarily longer. You cant mistake the smell when it burns, though. Not smokey, just faint sweet smell, like candy cooking.

Re: Thoughts/pros/cons of adding Tapatalk support? What? I thought you were In the math dept? Yeah, it spell checks - sometimes way more than I would like it to. The post above, is actually pretty good compared to some of what I post from my phone! Theres only one typo in it (an 's' in place of an 'a') - imgupr is an intentional spelling as it is an app for an image hosting service.

Re: Thoughts/pros/cons of adding Tapatalk support? I'm constantly traveling, so I'd certainly give it s try. Does tapatalk support easily taking and posting images from your phone? Right now if I use my phone I have to upload them to something like imgupr then paste the image links. I'm getting more lazy lately.

Re: Burger Meat Dub, are you using the kitchen aid grinder as well? How do you guys like that grinder attachment? I was considering getting a stand alone grinder to do my own burger meat, chicken/turkey, and maybe play around making some sausage, meat sticks, etc. it's hard to justify the cost of a stand alone LEM unit when the kitchen aid attachment is only $50. My biggest concern is convenience and cleaning - if either are a PITA then I won't find myself using it as much as I should to warrant the purchase. The LEM unit lets you disassemble the auger and feed tube for easier cleaning. Is cleaning an issue on the KA, as I don't think the auger comes out of the housing?

There is a deal on Groupon Goods today for two 9# bags of Coshell Coconut briquettes. $19 plus $5 flat rate shipping for 18# total. The price is half-off what Amazon is selling it for. FWIW, the amazon reviews are all favorable and describe exactly what we would expect for coco charcoal. I ordered a couple just because, and will give it a try. I definitely wont be buying more at full price, its just too expensive for everyday use. http://www.groupon.com/deals/gg-2x9lbs- ... ?c=all&p=1

Re: Restaurant capacity?

Re: Restaurant capacity? Charcoal cooking would not be cost prohibitive. You can get lump charcoal in bulk much cheaper than retail. I know local restaurants that buy it for under 25 cents a pound. Now, serving enough food to be profitable is another story. Sure, you can cook enough low and slow que for an army in a KK or two, but it's all going to be sitting around in a steam table waiting to be served. You would need a whole line of KKs to do the various tasks needed to offer anything beyond standard BBQ stand fare. The main grill area of a kk is about equal to a weber in grill surface. The upper grill adds about 50% capacity for finishing things, but 1-2 grills just won't cut it for a restaurant. A roadside stand - maybe, if it's a limited menu.

Re: Stoker with Smartphone The readers digest version is that your router is assigning private addresses to your devices inside the network. These are usually something like 192.168.xxx.xxx These addresses work when youre connected inside - like on your wifi connection via the phone. The outside address is assigned by your ISP, and is what you will want to use on any other connection (3G/ any other wifi / etc). Most routers help secure the oblivious by not bridging the two networks. As Larry said, you can always setup a connection between your stoker and your outside connection to the router. Various router manufacturers call it different things - port forwarding, dmz, etc. It is very easy to configure once you understand what you're doing. If this is all new to you, help should be easy to find and it shouldn't take more than a few minutes to do. A couple of things to also consider when setting up the router; you will probably want to make sure your stoker gets a reserved address, so it's the same every time you turn it on. Otherwise it may be getting different addresses assigned for each session, and thus your port forwarding would be looking for the wrong address. Also, your ISP assigned address likely changes frequently. It's how ISPs try to keep you from running servers without paying extra for a higher class of service. Since its a pain to always be aware or what your outside (ISP assigned) ip address is, you might want to set up an account at a service like dyn.com. It's a free service that lets you pick an account name, and it will automatically update so that name always points to your router. For example, Susan's-stoker.dyndns.org would be your address, and it would always go to your router. Then, behind the scenes your router will connect to your stoker, so that in essence would be your stokers web address. Some router software has this feature built in, making it set it and forget it simple to have a outside accessible address. Again, all of this is simple enough to set up. 20-30 mins for all of it, but you'll probably want to seek some help and avoid the confusion if you've never done it before.

Re: Stoker with Smartphone The readers digest version is that your router is assigning private addresses to your devices inside the network. Theser are usually something like 192.168.xxx.xxx These addresses work when youre connected inside - like on your wifi connection via the phone. The outside address is assigned by your ISP, and is what you will want to use on any other connection (3G/ any other wifi / etc). Most routers help secure the oblivious by not bridging the two networks. As Larry said, you can always setup a connection between your stoker and your outside connection to the router. Various router manufacturers call it different things - port forwarding, dmz

Im spending a couple of days at a friends house in Alexandria, and we are of course doing some cooking. My problem is, all he has ever been able to find localy are briquettes or cowboy lump. I went out this morning on a quest to find some royal oak, and came home dejected. I tried all the usual suspects; two walmarts, home depot, 2 grocery stores, and lowes. Nothing but briquettes, and only HD and Lowes had the cowboy. Anyone know of a source for royal oak or any better lumps near Alexandria, VA?

Re: Grates running from 12 to 6 oclock?

Re: Everyday Misc Cooking Photos w/ details Some St Louis spares...

Re: Everyday Misc Cooking Photos w/ details A basic roast beef from last week... I hit the outside of the roast with a torch for a minute to give the crust a head start, then finished it off at about 300-325*