5698k

Re: Inaugural cook experience questions Pics are required!! Robert

Re: Inaugural cook experience questions Thats a great thought. Doc's right, this happens way more often than it should. I still remember how tight my lid was when new, but luckily I had read about the latch, or saw it on a you tube video. Robert

Re: Help putting this thing together!! There should definitely be a guru plug. Look carefully in the packaging that had your other accessories. If its missing, contact Dennis, he'll take care of it asap. Robert

Re: Grill Grabbers Never used them, but I've seen LarryR use them in his videos with great ease, maybe its what you get used to. Robert

Re: Heat/Ash Shield -- which way is up? The heat sheild is all I use, it makes the older ash screen un-necessary. I suppose you could leave it there, but it's something else to keep up with. Robert

Re: Inaugural cook experience questions Check the latch, sounds like it wasn't fully closed, it has two positions. How much fire did you light? It's normal to start with a full basket of charcoal, but very important not to actually light too much for what you need. Robert

Re: Heat/Ash Shield -- which way is up? We've all been there, feel free to make use of the experiences of others. Robert

Re: PORK BUTT ( great for first cook) Did you use liquid crab boil, or open one of the bags and rub with that? Robert

Re: Charcoal choices? It is fun to hear other people's takes on kk cooking. There's always more than one way to cook a beast!! Robert

Re: Buying decision help requested! Dennis wastes no time!! Robert

Re: Buying decision help requested! You could be grilling in about two weeks. I'm in New Orleans, actual shipping was about five days, payment to shipper pick up in LA, two days, maybe. I think I remember that to be about right. Thats assuming your grill is in the warehouse ready to be shipped. Robert

Re: Charcoal choices? Ditto on the Ozark Oak, I've had good luck with it also. Then there's cocochar....always great! Robert

Re: Sure fire pork butts and ribs Make sure both your lower doors are pushed closed, they can work open just enough to allow unwanted air in, wreaking havock on temp control. Robert

Re: Tappecue - May be interesting? All I see is monitor, no controlling ability. If it did that, good by wi fi guru! Robert

Re: Buying decision help requested! What he said. Robert

Re: New KK Video in the works - your feedback please There are several videos on you tube by various people, LarryR comes to mind. While very nicely done, they don't have the professional quality of yours. You might check those out though, for some ideas. LarryR, I don't mean this as a criticism! Robert

Re: New KK Video in the works - your feedback please Yeah, thats a class video, beautifully done. Thats the kind of sales product that I think Dennis might like!! Robert

Re: Pork Ribs: 2 racks or 1 rack when cooking On my cooks, I use a wi fi guru to control temps. With the pit probe at main grate level, the temp is usually about 10-15 degrees hotter than indicated on the tel tru. I have not verified the accuracy of the tel tru. Robert

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