5698k

Re: pork butt and ribs How do you guys keep the inside of your grills so clean? Robert Sent from my iPad using Tapatalk HD

Re: Everyday Misc Cooking Photos w/ details 16 lb. Snake River Farms brisket, with the coffee cardamom rub, coco char, and a couple of hickory chunks. I cooked it at 225F, indirect, on the upper rack, no pan. It ended up taking 16 hrs. to an internal temp. of 188F. All I can say is, holy smoked brisket Batman!!! Robert Sent from my iPad using Tapatalk HD

Re: Best vacuum packer? (FoodSaver alternatives?) The Cabelas Pro series works well as far as a non commercial unit. I've used one quite a bit for packing fish, three years in a salt water environment, and so far, no bag leaks. It is just for normal home use, but way better than the food saver. Sent from my iPad using Tapatalk HD

Re: Just learning about our new KK Make sure you check both bottom doors. Sent from my iPad using Tapatalk HD

Re: I'm crazy about my KK Ya really should try the co co char! Sent from my iPad using Tapatalk HD

Re: Everyday Misc Cooking Photos w/ details Obviously my invite was forgotten! Sent from my iPad using Tapatalk HD

Re: Just learning about our new KK How was the chicken? Sent from my iPad using Tapatalk HD

Re: Johnnyboy Cover color for Cobalt Blue KK My covers are true brown, I like the way they came out. Sent from my iPad using Tapatalk HD

Re: Just learning about our new KK I've had the best luck on the upper grill, about 350 deg f, direct heat, probably not much more than hour. If you have an instant read thermometer, use it, but this is a good start Sent from my iPad using Tapatalk HD

Re: Pulled Pork Chili Is the recipe specific to pork or did you just substitute? Sent from my iPad using Tapatalk HD

Re: Just learning about our new KK I'm still curious about your external temperature. Sent from my iPad using Tapatalk HD

Re: Just learning about our new KK Only open the bottom vent no more than one quarter inch, and just crack the top open. It takes some time to come to temp, but it will. Sent from my iPad using Tapatalk HD

Re: outdoor kitchen As you face the grill, look on the right side, just below the top/bottom seam, there is a small hole for running temp/meat probes. The rest should be self explanatory. Sent from my iPad using Tapatalk HD

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