5698k

Re: Just learning about our new KK Sounds like you've got it under control. If all else fails, Dennis the best resource there is, and has always been more than happy to help in any way. Good luck, and pictures are always welcome! Sent from my iPad using Tapatalk HD

Re: Just learning about our new KK I would also consider an oven thermometer, or any other device you might have available, just to verify your temperature readings. Sent from my iPad using Tapatalk HD

Re: Just learning about our new KK The hot exterior is interesting. One remarkable thing about the kk is how well insulated it is. Even out to 450-500 deg. F I can put my hand on the grill, and adjust the top vent with no discomfort. Assuming it's not in direct sunlight, and that you're dealing with F temperature scale, maybe your thermometer is bad? This would explain a lot. All my friends who have seen my kk in action comment on how cool the exterior is during a cook. Sent from my iPad using Tapatalk HD

Re: Just learning about our new KK At 250 deg f you should be able to leave your hand on it almost indefinitely. Perhaps you should call Dennis and let him explain everything personally. He will have you grilling like a master in no time. Sent from my iPad using Tapatalk HD

Re: Just learning about our new KK Just to be sure, fill the basket every time with charcoal, and only light the amount Dennis suggested. I use a mapp torch, or a looftlighter, and just light one spot, that works fine. When you say the outside gets warm, can you leave your hand on it when you have 250 ish degrees? Sent from my iPad using Tapatalk HD

Re: New arrival Pics?? Sent from my iPad using Tapatalk HD

Re: Just learning about our new KK Make sure your draft doors are pushed closed, also know you need to light very little charcoal for low temp cooks. What type of charcoal are you using? How do you light it? Sent from my iPad using Tapatalk HD

Re: SNAKE RIVER FARMS Whole Bone-In Pork Shoulder I've tried dizzy dust, along with a number of other rubs, home made and store bought. What really draws you to salt and pepper? I'm curious because I believe in the the kiss method, but I haven't tried just s&p! Sent from my iPad using Tapatalk HD

Re: Hybrid brisket cook- no foil What was your final internal temp? Sent from my iPad using Tapatalk HD

Re: Cover essential? Has there been any more thought to including covers with the grills? I really like Johns covers, but lately the demand has had him backed up quite a bit. Personally, I would be glad to pay extra for covers for my purchases. Sent from my iPad using Tapatalk HD

Since I've gotten my kk, gatherings are planned around what I can cook on it. My friends all have different names for it, but nobody refers to it as just, "a cooker". It's been a blast owning so far, with lots more to come! Thanks Dennis!

Re: Thermoworks probes Have you considered a stoker or a wi fi guru? Sent from my iPad using Tapatalk HD

Re: Everyday Misc Cooking Photos w/ details I see now, didn't look closely enough! Sent from my iPad using Tapatalk HD

Re: Everyday Misc Cooking Photos w/ details At the risk of being redundant, which grate did you use? Those steaks are perfect!!! Sent from my iPad using Tapatalk HD

Re: Thermoworks probes Sometimes you have to run the plug through from the inside, depending on the probe. Sent from my iPad using Tapatalk HD

Re: Bronze Behemoth Game On! 2 Doc, I have property relatively close to you, just north of Rocksprings. Many times I've done the same as you, that part of Texas is really beautiful! Sent from my iPad using Tapatalk HD

Re: KK Inside Temp Variation Away from fire=less heat. If you're doing a low and slow, I don't think the temp differences matter that much. I have cooked multiple pork butts on multiple layers of grills, and they are done in no particular order as far as location on the grill. At high temps, a dome temp of anything over 650 deg. Will give you a great sear on a lower grill! Sent from my iPad using Tapatalk HD

Re: First cook on KK - RIBS - Need advice Every cook is a bit different, but if you left the ribs on longer at first, they would get more smoke, and that would help with tenderization. Every time I cook ribs there is a bit of a judgement call based on how meaty they are, fire, ect. Maybe try an extra 30 min. on both first and second stage, and then finish for as long as it takes. Mostly don't put any real time frame on them. I have also done as well without foiling them, just be patient. Maybe once cooking them untill you may think they're overdone, and see what happens! Sent from my iPad using Tapatalk HD

Re: First cook on KK - RIBS - Need advice What advice are you looking for? Sent from my iPad using Tapatalk HD

Re: Ribeye Roast cook I'll try this soon! I cooked pork butt for my wife's co-workers, and, they thought I was a genius, as doc says. Personally, beef is my vice, so I can't wait to give it a try! Sent from my iPad using Tapatalk HD

Re: Heresy? Was there so much liquid that you needed the dutch oven? Or would any deeper pan do? It sounds great, the only way I would cry heresy would be if you cooked this on a non kk! Sent from my iPad using Tapatalk HD

Re: Ribeye Roast cook Don't know, I was just curious. I love ribeyes myself, but I haven't done a roast yet. Gotta try one!! Sent from my iPad using Tapatalk HD

Re: Ribeye Roast cook Beautiful!!! Gotta try that. Any particular reason you chose no bone as opposed to bone in? Sent from my iPad using Tapatalk HD

Re: Christmas Pork I'm not sure of how much was made, but balvenie had a 17 yr. rum cask at one time. It truly had a subtle rum finish. You can't go wrong with any balvenie 17 yr old, or the macallan 18 yr old.

Re: Christmas Pork I'm not sure of how much was made, but balvenie had a 17 yr. rum cask at one time. It truly had a subtle rum finish. You can't go wrong with any balvenie 17 yr old, or the macallan 18 yr old.