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5698k

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Everything posted by 5698k

  1. 5698k
    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
  2. 5698k
    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
  3. 5698k
    Bosceaux, looks like you know how to honor tradition!! Rob
  4. 5698k
    Any chance for some pics of the inside? Rob
  5. 5698k
    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
  6. 5698k
    Ok, it's on the website. Rob
  7. 5698k
    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
  8. 5698k
    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
  9. 5698k
    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
  10. 5698k
    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
  11. 5698k
    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
  12. 5698k
    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
  13. 5698k
    Kks are truly ready to cook with what comes in the crate. There are many very nice accessories that make life easier, but if one was inclined, none necessary. The only things necessary beyond the crate is charcoal and something to cook. Rob
  14. 5698k
    I strictly use the grates as I need them. There's no need to have a lower grate in when only using the upper. Heat soaking isn't necessary when cooking hot, or grilling in general. You want to heat soak when doing a lo/slo, but even then, I'm not sure it's completely necessary. When your grill is soaked, you'll see your temp come back more quickly after adding proteins, making your cook times more consistent. Rob
  15. 5698k
    Wife requested, so I had to do it. Wife's happy, MIL happy, it's a good day!! Rob
  16. 5698k
    The fun begins! Rob
  17. 5698k
    [emoji108][emoji108][emoji108][emoji108] Robert
  18. 5698k
    I'm glad you feel that way about the 23", I'm the same way. The hi cap design while functional, doesn't have the same appeal to me that the original design does. Sent from my iPad using Tapatalk
  19. 5698k

    brisket

    5698k replied to Boz's topic in KK 411

    225° grill or dome, they'll equal out relatively quickly, indirect. The flat will be done first. At that point, you can do what you want with the point, I like burnt ends. It's tender at this point, so you can also cook some more, or serve the way it is. BTW, I prefer to cook at 275°, but it's not a big deal. Robert
  20. 5698k
    I look forward to seeing it!! Sent from my iPad using Tapatalk
  21. 5698k
    Man, I wish some eggheads I know could read your post!!! Sent from my iPad using Tapatalk
  22. 5698k
    You're an egg owner? I was too. If you're as impressed as I was when I first got mine, the egg will become a storage unit. Sent from my iPad using Tapatalk
  23. 5698k
    Beautiful! You're gonna love it! Robert
  24. 5698k
    Yeah? Says you!![emoji38][emoji38][emoji38] Sent from my iPad using Tapatalk
  25. 5698k
    Excellent choice!! I personally believe the bronzes cook better than the rest. Sent from my iPad using Tapatalk
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