5698k
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Everything posted by 5698k
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Ribs and brisket, maybe. When it comes to ANYTHING else, you got it!! Rob
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I often have puddles of moisture under my lower vent. Kks are truly sealed vessels, these little moisture trails prove it. Rob
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I'm with Bosceaux Mac, you set a standard. In that standard though, are a number of outstanding kker's, bosceaux, the kreef's, and so on. There are so many excellent kk cooks, it's impossible to name them all. I'm unworthy!! Rob
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You can't go through your house? Rob
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Is a 23, or a 32? Rob
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So, if you get a piece of wood small enough, it'll actually start to soak up water? Rob
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Bruce, are you aware that the top of the crate is a ramp designed to use on the pallet? Based on your pic, you can easily roll it off yourself. Rob
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He also soaks his wood chips. Rob
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As long as I can still eat the results!! Rob
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I did that, and I also didn't close the top completely. I think tiny may have something, as the bottom of the bird looked ok. Next I'll put the bird on breast down, not sure whether I'll spatchcock or not. Anybody have any suggestions as to flour/corn starch ratio? Rob
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Ok, thank goodness I said experiment! After 45 mins, the bird looked the same as when I put it on, no browning. It was a bit crispy, but little flavor, it would need twice the rub. The bird was beautifully cooked, but, no pics, I'm reserving the right to try again. Rob
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Bird on, see ya in 45mins. Rob
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Gonna park it here a bit... Rob
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Thanks to Dstr8's method of cooking chicken, I cooked the most evenly cooked, juiciest chicken I've ever had, wife was very happy. So tonite, I'm merging methods. 1c ap flour, 1/2c corn starch, 1/2c Txbbqrub. I'm going to soak the grill at 500°, put the chicken on, close the vents, and go for 45 mins. We'll see!! Rob
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Some types of alcohol, I don't know which, don't burn completely, giving a similar residue to lighter fluid. Avoid this entirely. Other that that, light any way you like. I use a torch on cocochar, and Rutland cubes on regular lump. The rutlands are pretty simple. Rob
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Bosceaux, looks like you know how to honor tradition!! Rob
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Something seriously wrong with my 10yr old KK
5698k replied to brett's topic in Posts for KK Shoppers
Any chance for some pics of the inside? Rob -
I like the fact that the 23 is a free standing model, something else that sets kks apart from other brands. While the 19 is distinguishable from others, one look at the 23 and even the most novice person can tell that this is something different. Rob
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Ok, it's on the website. Rob
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Now I just noticed its on a digital channel, in my case, 12.2. This means I can't get it on dish network. Maybe on Apple TV at some point. Rob
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Has anyone actually seen the program? Locally, it's airing Monday, and on the website, plus the pbs channel on Apple TV, it's not listed yet. Rob
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You can cook anything 350° or under without any issue. For that matter, you can cook during the burn in, all venting is external. The reason some don't do this is because the attention should be on the grill, not whatever you're cooking. When you get closer to that time, read the instructions, post on the forum, or call Dennis. It's not a big deal, everybody has to do it. Rob
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The burn in is simply getting the last bit of moisture in the elastomeric grout to vent. It's a simple process, nothing to worry about. Dennis should email some instructions that cover everything, including un rating, vent settings, and burn in. Don't worry, you're not on your own, plenty of support available. Since your grill is in Carson, you should have it in about a week. That'll be an exciting day! Did you order any accessories, or cocochar? Let us know! Again, congrats, you're gonna love it!! Rob
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You're right, you can cook on any of them out of the box, but I was mostly referring the the deflector, drip pan, and all the grates. Rob
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My wife is 5'2", and she moved my 23" no problem. As long as the surface is relatively smooth and level, moving the grill isn't really an issue. Whenever someone new joins this or the kg forum, CC says, "welcome to the addiction", because, it's just that, particularly with kks. I believe you have an akorn? You're literally going from one end of the spectrum to the other. It'll be an addiction, from cooking on it to just looking at it, to the point that you just might want to use a cover. I've been known to wax mine, and I'm regularly cleaning and polishing mine still, particularly when I see pics of new bronze grills in their new homes. Kks are much more than grills, they're works of art. Edit...CC says "welcome to the obsession", but you get the idea. Rob