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Re: Hello from OHIO Hey Dennis, why don't you work on a 2 speed lighter? You have a built in market! Sent from my iPad using Tapatalk HD

Re: Pork Butt Safety Pathogens are dead in about 7 seconds at 160 degrees, so you should be safe. Are you taking it to 195-210? There should be no problem at all. Chicken is safe to eat at 165! There are web sites with this info, giving a very technical explanations of the temperatures and pathogens. Sent from my iPad using Tapatalk HD

Re: Coconut Charcoal is Amazing It burns down to nothing but ash. I use a shop vac with a drywall filter bag to clean up, very easy. I just won't use anything else!! Sent from my iPad using Tapatalk HD

Re: Hello from OHIO By the way, I should've said congratulations first! What a prize! Sent from my iPad using Tapatalk HD

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!