EGGARY

Re: 23 & 32 KK side by side pics I have to figure how I am going to bring up the idea to my wife.

Re: 23 & 32 KK side by side pics I have seen pictures of the grills of the 23" and 32" KK's. I am curious the difference is between the grills, in inches. Is there that much of a difference between the two ? How big of a Pizza Stone can go into the 32" KK ? I am trying to justify the 32" KK. I do have a BGE XL. The area of the 32" KK is a little over 100 Sq. Inches than the BGE XL. Sure the KK is built much better. Thanks.

I am wondering where is the smoke. I put in the Lump Charcoal and place 2 chunks of Apple, I light the charcoal with the Mapp Torch. At the KK is getting up to temp the nice smoke from the Chuck is there. At the same time the vents are wide open to get it up to temp. As I close down the vents the smoke disappears. So when I put the meat on the grill, where is the smoke ? With the vents closed so much to get it to 250, is there enough air to smoke ? Does this sound crazy ? Or am I doing something wrong ?

I have cooked Hamburgers a few times but seem to under-cook them. I use the Main Grill. Is there a good way to cook burgers ? Temp ? Main or Middle Grill ? Etc. ? Thanks.

Dennis, I am doing my part to promote the KK by posting on forums, sharing info and photos about my KK and leaving KK's URL. I saw that you posted on Kamado Guru as well. I hope it brings in some business.

Re: Hello Do you use your BGE XL anymore ? Mine sits. I use it once in awhile when I need the extra space. My Gasser definitely sits and it is a Fire Magic. If it didn't have the side burner I would get rid of it.

Re: Hello Call Dennis and he will gladly answer all your questions and also tell you how to pay for your KK. You won't regret getting a Komodo Kamado.

Re: New Big Bad 32 at home in Singapore Are you serious ? I would want to have both.

Re: pork butt and ribs The Pork Butt came out really good. It took 8 1/2 hours. The temperature of the KK went down from 230 to 210. I opened up the Top Vent and got the temp back to 230. I bumped up the temp up to 280 as the internal temp was stuck at 154 and the temp went up. I pulled the Butt at 193 internally. I let it sit for 10 minutes and then I pulled the pork butt. I didn't know if it was long enough time before pulling it apart. It tasted good. Some was dry but the majority was moist. I glad I injected it. I will definitely will do it again.

Re: Just learning about our new KK Much ado about nothing. All is good. The KK is sitting at 230 and I am happy. The Pork Butt is doing its thing. I seem to make a big deal about nothing. The idea of after lighting the KK and opening the vents a little for the top and bottom and the temp is going to get to 225 - 250 is baffling me. I just opened up the vents according to get it up to or close to temp and then I close the vents accordingly. I guess it's what works for me.

Re: Just learning about our new KK It is stuck at 170. The Heat Deflector is in there as well.

Re: Just learning about our new KK I am cooking my first Pork Butt. I have lit my KK and letting it come up to temp, 225. From what I have read, I have the bottom vent opened the thickness of a Quarter and the Top Vent 1/4 - 1/2 a turn. My question is, will the temp go to 225-250 at those settings . How long does it take . Thanks.

Has anyone tried using Pimento Wood Chunks ? I have read it is used in Jamacain cooking. Thanks.

Re: pork butt and ribs I just picked up a Pork Butt that is a little under 4 pounds. I haven't cooked one yet. Any advice will be helpful. I know this is small but it's a good way to get my feet wet. Thanks.

Re: pork butt and ribs

Re: pork butt and ribs Is it ok to do a high heat burn to clean the inside of the KK ?

Re: So beefy Next time cook it to 125 internal temp. Let it rest for awhile or better yet put it in the refrigerator overnight. Slice thin. If you want something like Italian Beef, beef broth. Sauté onions and peppers first. Them the broth. Put the sliced beef in the liquid and let the meat cook to desired liking. This is how we learn.

Re: KK Coming to WI Welcome to the "Club". You are not the only one who has owned a BGE. I still have my XL but it sits. I put one if the grills inside. I take it you haven't had your Egg for awhile. You made a good choice in the KK.

Re: Big Bad 32!! Do you own one now ?

Re: Jack Daniels and Maple Syrup Brined Turkey Just a suggestion: Spatchcock the turkey before brining. The turkey will cook faster. I did it for the first time for A Hanukkah Party and it came out great. Are you adding smoke to it ?

Re: Big Bad 32!! Congrats on the brand new 32" KK. Are you the one who got the Vibrant Blue one ?

Re: How much ECC for 18 hour cook? From your picture you left the CoCo whole. You don't break it up ? I have 5 boxes of the CoCo and have not used it yet. Thanks.

Re: How to convince the wife to get a 32" KK ? I was asking a general question. I already have a KK, one year old, and love it. Would I like a 32" KK, sure. With a KK already, when would it be used ? My BGE XL sits as do 2 other grills that I own. Maybe not in the near future but maybe later.

Re: Green Dragon Sauce Is that Wine Vinegar ?

How does one convince the wife you want to get a 32" KK ? Especially when you had to sell the idea of getting your first KK. Better yet, when would you use it ?