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5698k

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Everything posted by 5698k

  1. 5698k
    I meant to address this earlier. I'm a cyberq guy. I know there are the purists who say get to know your grill, but I'm a gadget guy, and I like my gadgets. Cyberqs work, pure and simple. Sent from my iPad using Tapatalk
  2. 5698k
    I'm still going coco char over coffee lump. With coffee, that's your smoke flavor, period. With coco, you can add whatever flavor you're in the mood for. Plus the boxes are quite a bit smaller, easier to store. I find the rib rack a necessity, it eliminates the possibility of black or burnt bottoms. I have a double bottom drip pan, don't really use it much. I use a bernzomatic ts 8000 torch, it works great, or fire starter cubes if you're not in a time crunch. You have a great list, but the number one thing is already decided on, you're basically good to go. Sent from my iPad using Tapatalk
  3. 5698k
    Brisket is all day, or all night, depending on when you start. I do ribs at 275°, indirect, which is usually right at 4 hrs. Chicken can be much quicker, I like to do mine direct at about 350°, but that's not too critical. You can do it low/slo, but I prefer it otherwise. If you decide what you want to cook, it's easy to figure good ways to do it. Sent from my iPad using Tapatalk
  4. 5698k
    Your RJ appears to be in pretty good shape, plus I love your back drop! Get a kk, it'll make the background look much better. Sent from my iPad using Tapatalk
  5. 5698k

    23 KK

    5698k replied to Cottonswab's topic in Forum Members

    New Orleans? Better put them on floats... Sent from my iPad using Tapatalk
  6. 5698k

    23 KK

    5698k replied to Cottonswab's topic in Forum Members

    Congrats! Get lots of coco char. Sent from my iPad using Tapatalk
  7. 5698k
    Yep, that'll work. Sent from my iPhone using Tapatalk
  8. 5698k
    What happened to the green one? Sent from my iPad using Tapatalk
  9. 5698k
    Nice set up!! Sent from my iPad using Tapatalk
  10. 5698k
    I've said it many times. As much as I love all kk's, I still say the 23 has the best lines. Congrats on your grills. Sent from my iPhone using Tapatalk
  11. 5698k
    I'm not sure, but I don't think anyone has bought one of each yet. I have two, as do others, there is a member, Frans I believe, that has three or four. Why not go for it??[emoji106][emoji106] Sent from my iPhone using Tapatalk
  12. 5698k
    If you're using the basket splitter, you essentially double the airflow, which explains why the 32 heats faster. Put the splitter in the 23, now you're comparing apples again. Sent from my iPhone using Tapatalk
  13. 5698k
    I recommend bronze, it cooks better. [emoji41][emoji41] Sent from my iPad using Tapatalk
  14. 5698k
    I used the smallest lift gate truck available, just sayin.... Sent from my iPhone using Tapatalk
  15. 5698k
    If you're remotely considering a 32", get it, then get the 19" for smaller cooks if you like. I have a 23", and a 19", and I must say, while the 19" is a wonderful grill, it cannot compare to the versatility of the 23". The larger grills weren't available when I bought my 23", and I've built my outdoor kitchen around it, so bigger at this point for me isn't really an option. My point is that if bigger is a consideration, I say go with that. Sent from my iPhone using Tapatalk
  16. 5698k
    There was a gas charcoal grill at one time, it was more of an experiment, I think there's a few production models, but for some reason they didn't work out. Sent from my iPad using Tapatalk
  17. 5698k
    Excellent article. He clearly has spent some time with this grill, and anyone who reads the article will understand that. Sent from my iPhone using Tapatalk
  18. 5698k
    I ask because Dennis said to contact him for info. Sent from my iPhone using Tapatalk
  19. 5698k
    Is it ok to post this at the guru site? Sent from my iPhone using Tapatalk
  20. 5698k
    You can simply put chunks into you coals before adding food, but what often happens is that the fire burns in a different direction than the wood. You'll find when cooking on a kk that very little coal is used, which means there really isn't much fire at all, so your food gets less smoke flavor than a stick burner will give you. The cast iron pot is what I have gone to. A two quart cast iron Dutch oven with three 1/16" holes drilled in the bottom, put your chunks in the pot, the pot directly into the fire. This gives a good, clean smoke profile. Sent from my iPad using Tapatalk
  21. 5698k

    Anniversary cook

    5698k replied to Shuley's topic in KK Cooking

    Big dog!! Woof![emoji12][emoji12] Sent from my iPad using Tapatalk
  22. 5698k

    BBQ last weekend

    5698k replied to Shuley's topic in KK Cooking

    Here's the important part of the episode. Sent from my iPad using Tapatalk
  23. 5698k

    BBQ last weekend

    5698k replied to Shuley's topic in KK Cooking

    I can't remember who broadcast the show, I think it was PBS, but Franklin did all three methods at the same time, compared and discussed the results. The timing on all three was reasonably close, and you guessed it, paper was approximately in the middle. I've done paper with good results, but in the end, the simplicity of naked wins for me every time. The last time I used foil was simply to hold in an ice chest, and that still softened the bark enough to annoy me. Again, nice job Shuly!! Sent from my iPad using Tapatalk
  24. 5698k

    BBQ last weekend

    5698k replied to Shuley's topic in KK Cooking

    [emoji122][emoji122][emoji122] Sent from my iPad using Tapatalk
  25. 5698k
    That's exactly what it is! Sent from my iPhone using Tapatalk
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