5698k

Re: Pork Ribs In 12 hrs you'll have charcoal bones. Even at 200 deg, bb's might take 6 hrs, and IMO, no real benefit. For a lo/slo, try 225 for about 5 hrs indirect, more for St. Louis, also slight adjustments for how meaty they are. Robert

Re: Hello and Help! Just saw on another post, Dennis renewed his vows with his bride very recently, so he's been somewhat distracted. Any thermometer will do, even a remote one that can be purchased at most hardware stores that carry grills. The break in is roughly, 450 deg. for 2 hrs, then 500 for an hour, then 600 for an hour. I still have the instructions, as I'm sure others do, so if all else fails, let us know, you can get them easily. Robert

Re: Re-Newed my Vows and on a US Road-trip Congrats Dennis! Robert

Re: Did I make a mistake? We're all still learning! Robert

Re: Did I make a mistake? Yes, put that foil pouch directly on the fire, poke holes in the foil also. Soaking wood isn't necessary, it just creates steam. If wood absorbed water, it would sink. Do you have chunks? If so, get your fire to temp, add the wood, let the white smoke clear a bit, then add your meat. The initial white smoke that burns your eyes also adds an acidic taste to your food, so burn that off. Robert

Re: Did I make a mistake? Look at the gasket, does it look deformed? When you close to the second position, is it tight? It will loosen over time. My guess is no problem, it's a very common mistake. Robert

Re: Help putting this thing together!! Sure, give me a bit please. Robert

Re: Help putting this thing together!! Pic 1, try to slide the ash deflector further on the rods. You shouldn't see any daylight between the rounded edge of the deflector and the grill itself. Pic 3, that clip goes on the thermometer shaft from inside the grill. Pic 4, the odd shape stone is your deflector, the round one your pizza stone. Pic 6, spare tension springs for your guru plug, which is pic 5. To clean, take your ash deflector off, and sweep ashes through the air vent opening, with the door removed. Personally, I use a shop vac with a drywall filter. The rear door is only for using the optional propane starter, which almost no one uses. I would think the rotisserie should have cradle holders, mine did. If Dennis isn't answering, there is an issue. He could be travelling, but if you leave a message by e mail or phone, he WILL get back to you. If you like, pm your phone number, I'll be happy to help. Robert

Re: KK in NY Times Pyramid scheme?? PLEASE!!! Robert

Re: Nathans Famous Hotdogs Ok, what's the deal with the clean grates?? Robert

Re: banned It seems problems are fixed! I thought I had mis behaved also! Robert

Re: Moving a 19....suggestions please I used a lift gate truck to move my 23 just two weeks ago. The expense was well worth the agony of the move. I highly recommend it. Robert

Re: My32" KK coming together! Yahoo!! Let us know how it handles, I'm lusting over one!! Robert

Re: New BB32 Autumn Nebula coming to Rochester NY You have graduated! You're about to enjoy the most fun a person can have cooking with fire!! I hope you enjoy yours as much as I have mine. Robert

Re: On Memorial Day, thank you. Reagan, I really miss him. Robert

Re: Sure fire pork butts and ribs Personally, I would do the pork first, and have the ribs come off just before serving. I find that pork re-heated in the oven tastes a lot better than ribs done the same way. If you're serving ribs at 2, put them on at 9:45, 275 deg., pull at 1:45. Heat the pork for about 45 min. at 250-275 deg., you'll look like a genius!! Robert

Re: Heat deflector You sure thats not your pizza stone? Robert

Re: Steak Tips It just takes time. Thats half the fun. Full basket, about half open on the bottom, two full turns on top. After an hour or so, this gets about 450 deg. After this is established, bottom vent open full, top threeish full turns. This all takes time, but when I do steaks, I try to make it an event. The kk will get there, and I find when you take the time to really heat it up, your timing is very precise, and I can completely cover the lower grill with meat and the times aren't effected! As a born and bred Louisianian, food is the event of the day, to be shared with friends, and cooking on the kk makes the events even better. Robert

Re: Steak Tips I'm with you on the grill nomenclature, and with you on using the sear grill at 800 deg. Robert

Re: Steak Tips I'm right there with the simple method. I get my grill much hotter, 800 deg. +\-, use the lower grill, and cook for time. 2 1/2 minutes per side lid down, 30 seconds per side lid open. The lid open really gives the char that I love. This gives me a beautiful medium rare on 1 1/2" thick ribeyes. The timing method has worked for me with steaks for a very long time, so I think I'll stick with it! Robert

Re: It just arrived Once you get it vented, take the temp up high, I'm talkin way over 700 deg. Lower grate, 3 min. a side lid closed, 30 seconds per side lid open, this gives a beautiful medium rare, adjust for your liking, you'll have a whole new appreciation for steaks! Sent from my iPad using Tapatalk HD

Re: Anyone own a KK in the UK? I'm pretty sure that a large majority of kk owners bought theirs sight unseen, including me. I'm also sure that those same owners have no regrets about their purchase, including me. Sent from my iPad using Tapatalk HD

Re: New KK landing on the Redneck Riviera (Florida Panhandle Congrats on making a great choice! You won't regret it! First, follow Dennis' instructions on venting to the letter. It's not difficult, I had fun doing it, but still important. This forum is filled with all sorts of info, plus people who love to talk kk! Also, its a requirement to post pics! Sent from my iPad using Tapatalk HD

Re: 23 & 32 KK side by side pics Thats the beg for forgiveness angle!! Sent from my iPad using Tapatalk HD

Re: 23 & 32 KK side by side pics Better off begging for forgiveness, than asking for permission! Sent from my iPad using Tapatalk HD