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5698k

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Everything posted by 5698k

  1. You could always get a propane version with a small tank..propane has better btu’s anyway. Sent from my iPhone using Tapatalk
  2. Well!! Dennis just keeps on adding surprises! Sent from my iPhone using Tapatalk
  3. I don’t know what it is, but it doesn’t belong there.. Sent from my iPhone using Tapatalk
  4. I’ve used Jealous Devil, Fogo, and Rockwood, and have been pleased with all three. JD is currently my go to simply because of availability. CoCo Char is my favorite, I’m about to order some more actually. Sent from my iPhone using Tapatalk
  5. Ya might want to think about injecting.. Sent from my iPhone using Tapatalk
  6. The whole process took two days..it was a great batch. Sent from my iPad using Tapatalk
  7. I have not..but there’s always a first time I suppose! Sent from my iPhone using Tapatalk
  8. Starting the first gumbo of the season..making the stock. Sent from my iPhone using Tapatalk
  9. This is designed as a gas starter, it’s supposed to go in the rear draft door, if you have one. It’s a slide in/out unit. It could certainly be used as a heat source, but I’m not sure propane would be as clean for a heat source as opposed to coco char. Sent from my iPad using Tapatalk
  10. I’m a tile guy myself, but any KK is better than anything else. Something to consider with the stainless topped side tables, they get hot in direct sunlight. If you’re in constant shade, or covered, no worries. I use my cold smoker for all temperature cooks, you’ll never likely be over 300° when smoking, likely less. The smoke pot works well, as does wrapping chunks in heavy duty foil..you have options. Congratulations again on your new KK, you’re gonna love it! Sent from my iPad using Tapatalk
  11. The only thing I’d hesitate on is the drip pan. Everything else, particularly as much coal as you can handle, will make your life with your new grill better. Sent from my iPhone using Tapatalk
  12. Even when they do show up, they’re not priced significantly below a new one. A used one doesn’t have a warranty, not that it’s really an issue, but it’s still a consideration. I’m with tony, consider a new one. Sent from my iPad using Tapatalk
  13. I don’t believe you could add wood through that door anyway, it’s below the charcoal basket. Sent from my iPhone using Tapatalk
  14. I cooked a steak, SPG, hot and fast. It wasn’t super tender, but very acceptable. The flavor was incredible, just as I have experienced in the past..concentrated beef. I recommend this process to anyone who is interested. Sent from my iPad using Tapatalk
  15. I haven’t cooked any of these yet, but in the past, they’ve been super tender, and I can best describe the flavor as concentrated beef. Sent from my iPad using Tapatalk
  16. Choice ribeye aged 30 days in the umai bag. Sent from my iPhone using Tapatalk
  17. How is the inside of your grill so clean? Sent from my iPad using Tapatalk
  18. 5698k

    Searing a steak

    I use the lower grate, and get the dome temp to 750°. For a 1.5” ribeye, I cook 3 minutes lid closed, 30 seconds lid open..flip, repeat. Perfect every time. Sent from my iPad using Tapatalk
  19. Equal parts by volume, or weight? Sent from my iPad using Tapatalk
  20. I haven’t tried many, but I like every one I’ve tried. The apple, and garlic jalapeño are really good. Sent from my iPhone using Tapatalk
  21. I’ve gone both ways. I buy all of my spices from the spice house, and still make some of my own rubs. There are some really good commercially available rubs out there, and I find it difficult to compete. The choices are endless, and when you find one you like, it’s consistent. The commercial ones are always coming up with something different also. Heath Riles, Elk Creek, and Dizzy Pig are some of my favorites. Sent from my iPhone using Tapatalk
  22. I have Ring WiFi cameras, they work great. Ring has complete systems, I haven’t used them. Sent from my iPad using Tapatalk
  23. Width wise, they were bigger as opposed to smaller. That said, while the 23 is very capable, it can’t match the real estate of the 32. The 32 wasn’t available when I bought mine. If the 32 isn’t for you, I can’t recommend the 23 enough. Sent from my iPad using Tapatalk
  24. I’ve done 10 on my 23. Lower grate, 750° dome. 3.5 minutes per side for 1.5” thick ribeyes. Sent from my iPad using Tapatalk
  25. You certainly can, but I’m not sure it’s beneficial. The moisture retention due to the efficiency of the kk is second to none, to the point I regularly see puddles of moisture on the ground below the draft door. I’m also not sure of the benefit for the same reason I cook fat cap down. As a protein heats, moisture is expelled, not absorbed, so I don’t believe additional moisture in the grill will help. Sent from my iPad using Tapatalk
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