5698k

Re: Hello from OHIO One of the things about a kk is that for low and slow cooks, it uses an amazingly small amount of charcoal. The chimney starter gives you the burnt paper that blows everywhere with the slightest breeze, and the lighter sticks can light a larger amount of coal than you need, overshoot time. The looftlighter works like advertized, you control how much you light, and its the fastest. Hey, you've got a $4000.00 piece of cookery there, is $79.00 gonna be an issue? Sent from my iPad using Tapatalk HD

Re: Salty Rib Rub Think I may try some smokey paprika with that! Sent from my iPad using Tapatalk HD

I am craving a rib rub that is salty, and spicey, with little, or preferably no sugar. Any help?

Re: Stoker with Smartphone Your router re assigns addresses in a given time. If you use your device in that given time, the adress is the same, if not, it changes. My router was set for one day. Its was pretty easy to just change that time, in my case, I changed it to 99 days, basically making it permanent. If not, when you turn your device on, there should be a page that displays the current web address, or possibly the router will display it.

Re: Hot Smoked Swordfish I don't care how long it takes, what time do I arrive?

Re: She's in Cali Don't wait!! Must use now!!

Re: Dove Season coming up! Slice down both sides of the breastbone, a slice of jalepeno on one side, a slice of smoked sausage on the other, cream cheese on the back, wrapped in thick bacon, and grill over direct heat untill the bacon is done enough to eat. Not too bad!!

Re: Reverse Sear for Rib Eyes Personally, I like to keep it simple. It may be because the results are always consistant. Start with a great piece of beef, I prefer to find that great butcher who has those extra good cuts, cut thick, at least 1.25" for ribeyes, new yorks, 1.75" for filets. Salt and pepper, minimum of 700 deg fire, 3.5-4 minutes a side, the time depends on the grate used, the actual temp of the fire, and steak thickness. I always err on the thicker side, it seems to be more forgiving. Rest for 5 minutes, and dig in! A trick is to serve them on a hot platter with butter on the platter, butter is always good! My luck trying other methods just doesn't yeild the same results, and I hate to waste great cuts of beef!

Re: Hi from Melbourne You guys should really try the coconut charcoal that Dennis sells, its really popular among kk owners. I love the stuff.

Re: Grates running from 12 to 6 oclock? I see this is an old discussion, but why do the grates run east west?

Re: outdoor kitchen I'm really diggin my wifi guru!

Re: New Pavilion Pics like this do require an invite to a party!!

Re: Perfect Grill This charcoal is very compact to store, so 10 or 20 boxes take up way less space than bags, they stack very neatly. Don't be too worried about where to put this stuff.

Re: Happy 4th/Independence day to all... Happy 4th Dennis!!! Thanks for the grills that allow us to have a great grilling day!!

Re: Mambafeller Oysters The Drago's recipe is on stevemurphy4's post in the seafood area of this forum.

Re: Mambafeller Oysters Tony B! I was just about to say the same thing!!! For those who haven't heard of Drago's, google it, it's in New Orleans, and look for their char grilled oyster recipe. If done right, it's truly a great oyster!!

Re: Definition of OTB Outside the box. In this case due to Dennis' thinking in the design of the kk.

Re: Life is good Right there with ya Dennis!!!

Re: The "Stall" The smartest people I know always have the philosophy of "keep it simple stupid"! Me being the stupid one here. Thanks Doc!

Re: The "Stall" In my original post, i stated that I understand that the stall is caused by moisture evaporating while cooking. I assumed that that meant It was obvious that I knew that foiling would eliminate said stall. Thats what I get for assuming. I am not foiling, the cook is happening at 225 deg F, coco char coals, wi fi guru controller, indirect heat via the stone that came with the kk, pork on upper grate, in a shallow pan. Please know I have read plenty of writings on the subject, I am looking for insight from experienced kk cookers! Thanks for any help!

Re: Another Happy Kamper Beautiful! Looks like you're doin great! I noticed you are using a rib rack from someone other than Dennis! Tsk tsk! No matter, enjoy!

For reasons that don't matter, I ended up with 21 boxes of coco char. I was surprized at the compactness of the boxes. I suppose I was thinking of 20 bags of regular lump. I'm getting to the fact that this stuff takes up much less storage space than I imagined, and next time I order I won't be worried where I' going to put it. This weekend was my first use of the coco char, and I can't see using anything else in the future. I didn't find it difficult to light, it did last as well as advertised, and the flavors were barely noticeable. This is great stuff!!! Thanks Dennis!!!

Re: The "Stall" That was very helpful. I never read that in all the research I've done trying to learn what the "stall" was, and what caused it. I've probably read articles from 10 different authors on the subject, who I thought were "experts" in the field. Wow, that really enlightened me, thank you.

I'm not experiencing the "stall". I know it's from evaporating moisture, and the kk is so well insulated that evaporation is greatly reduced, but I'm getting no stall at all. I'm cooking pork butts at 225deg., briskits also, nothing. Comments?

Re: Am I Crazy ? I have the xl bge, and once I used the kk, I don't even want to take the cover off of the bge. The kk is such a different animal, you WILL NOT be disappointed that you got it. GET IT NOW!!!