5698k
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Everything posted by 5698k
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Only 201 and 202 are on the website. Rob
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Some of the questions suggested for a faq are I believe owners manual questions. Are the manuals being sent, or just not being read thoroughly? I mean, I know I read all institutions completely before assembly![emoji41][emoji41][emoji41] Rob
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Poll: What are your 'go to' smoking temps for the big boys?
5698k replied to Cookie's topic in Komodo General
250°-275°. Rob -
There are blocks nailed around the feet of the grill, you have to pry those off. As I said earlier, the top of the crate is a ramp designed to use for rolling the grill off the pallet. Also FYI, remove the 10mm bolts at the very bottom of the legs of the crate, and the entire crate lifts off, with no disassembly required. It's fairly light, but bulky. Rob
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Exactly!! Steam from a grill!! Find that anywhyelse! I've been burned by steam more than once when opening my grills. Rob
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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