5698k

Obie Wan Kenobie is powerless against the DARKSIDE, as is everyone who gazes into its infinite depth!! Rob

The force is not strong on this one, soon, very soon, he will succomb to the power of the dark side!! [emoji88][emoji88][emoji88]

Brings back memories. Listen to your doctor!!!!! Robert

The 23 is similar to the 32 except that the grates and deflector are one piece, and only one deflector that I'm aware of. Rob

The coco char is incredible. You can get it shipped with your grill with almost no additional shipping charges. Robert

I've had rc surgery, it's a painful recovery, but well worth it. Do what your doctor says to the letter!! Rob

Beautiful set up, that's the kind of space you just want to be in. Fantastic find, that's as good as finding a '70 Chevelle in a garage only driven by a little old lady to church on Sunday! Rob

That's a KK alright, looks like an older one, but still a KK. I suggest you call Dennis, you'll need to speak with him about age/parts. Rob

Of course it'll feel weightless, I would expect nothing else. Don't you think though, that it's time you introduced an electrical device to something that has an open flame on the inside? [emoji41][emoji41] Rob

Where does the motor for the automatic lift mount? Robert

I like smaller birds, 4lb ish. Try 375° for 1.25-1.5 hrs, but have your thermometer handy. Rob

That's one beautiful cooker!! That tweed is one of the most unique finishes there is. Rob

I'm with Dennis. I primarily buy from thespicehouse.com, but the point is there a number of quality spice houses that sell product that is way better than anything I've ever bought in a store, for prices that beat those same stores. Rob

Terra blue tiles were used to forensically identify a stolen grill, their uniqueness is unquestionable. Congrats, it's always fun to watch a new owner unwrap a new toy!! Robert

I'm glad the move was relatively uneventful, they really do move rather easily. Time to get cooking!!! (Program deleted).

My tapatalk still isn't working, do I need to do something in particular?

That really looks incredible!

I'm still waiting for the leftovers to arrive.

I cooked them @275 indirect. Thats my go to temp for just about everything lo/slo.

Ok, here they are,sliced, after about a ten hour cook, and an equally long rest, (I fell asleep). The cap fell of when I picked them up, I believe the whole rib would have fallen off had they been hot. I didn't like the salt lick as much as the salt/pepper, (sorry Bosceaux), but it was good. The salt lick had the salt/pepper flavors, but it had a lot of other stuff going on too, kinda confusing to my palate, got in the way of the beef. The beef flavor was a cross between a ribeye and a brisket, the texture was tender, hearty beef. I will be doing these again.

Normally I wouldn't post about everyday beef ribs, but this is slightly different. Bosceaux has been on my case about trying new things, and rightfully so, but more often than not, I'm disappointed when I try new rubs. I thought about doing a side by side, sea salt/coarse black pepper on one side, salt lick dry rub on the other. I'm cooking on my 19" tabletop, to probe tender, I'm guessing around 205. More later

http://www.teltru.com/p-271-big-green-egg-primo-komodo-grill-dome-or-other-kamado-style-replacement-thermometer-lt225r-5-inch-stem-150750-degrees-f.aspx In case you want to order your own

I'm guessing you had too much fire lit, and you likely had the vents too open. For 350° ish, the bottom needs about 1/4"-1/3", the top about one turn open at most. One thing to check, make sure both lower draft doors are pushed completely closed, closing the lid kinda hard might have pushed them open a bit. There is no set spot for the ears to end up closed, you just learn where yours is. The top becomes very intuitive, it just doesn't take much opening except for hi heat cooks. I had to tell Bosceaux to almost close his for 225°, but I finally convinced him. Kk's are remarkably efficient, it takes very little airflow to get a given temperature. Learn by lighting a small fire, bottom vent 1/3" open, and about two turns on the top until you approach target temp, then start cranking the top down. Getting harder to turn as it heated doesn't sound right, the top vents usually turn very easily. Were you all the way open maybe? You don't need to heat soak for direct grilling, you're fine once you reach target temp, and you'll quickly learn to get 300°-400° in less than 30 minutes.

You still could, I love the coco char!<br /> <br /> <br /> Robert

Coco char?<br /> <br /> <br /> Robert