5698k

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.

Re: Christmas Pork I did. Sent from my iPad using Tapatalk HD

Re: Christmas Pork Patron? Sent from my iPad using Tapatalk HD

Re: KOSHER SALT VS. SEA SALT C'mon guys!! We fork out what it takes to get the single finest grill available in the world and gripe about the price of salt?? Sent from my iPad using Tapatalk HD

Re: Christmas Pork Once you try Macallan, or Balvienie, you'll be hooked!! Sent from my iPad using Tapatalk HD

Re: Indirect with the Drip Pan When I wrapped the lower grill with foil, it acted like a deflector, so I would guess a pan would do the same. Sent from my iPad using Tapatalk HD

Re: New here You won't be disappointed, or have buyers regret! When I got mine, I was as happy with this purchase as any other I can remember!!!! I still am, because I'm really havin' a great time using this baby!! Sent from my iPad using Tapatalk HD

Re: Lid open or closed? If the technique ever got really dialed in, it wouldn't be as fun! Sent from my iPad using Tapatalk HD

Re: Lid open or closed? I cook my steaks, the old fashioned way, lid closed, normal sear. I saw a video recently where two chefs, cut two ribeyes off the same slab, one normal sear, one reverse. The result was, and they both agreed, the reverse was a bit more tender, the normal better flavor. With a dome temp of 700deg. or better, its just too easy to cook steaks on the lower grill, timing them for your preferred temp., and enjoying your meal. I'm sure there are plenty of different opinions, but I really love my steaks, and thats what works best for me! Sent from my iPad using Tapatalk HD

Re: Hello from OHIO Well, I tried the torch. Looks like the looftlighter will gather dust now. The torch is really nice! Sent from my iPad using Tapatalk HD

Re: Can't put it out! The guru port would, but I don't think the probe port would have much effect. Sent from my iPad using Tapatalk HD

Re: Can't put it out! Are both of your draft doors pushed closed? Be careful about the tophat, you obviously know about that. What kind of charcoal are you using? It's important to use quality stuff. Coco char? It's well worth the investment. This baby holds heat for an incredibly long time. On a low temp cook, "cooled down" won't happen for +\- 6 hrs. On a 700 deg. cook, I shut it down at 8:00 pm, at 7:00 am, I still had 150 deg. Sent from my iPad using Tapatalk HD

Re: New here Ditto on the coco char. It's all i use, except for whatever wood I use for flavor. It is really great stuff! Sent from my iPad using Tapatalk HD