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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

tony b

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Posts posted by tony b

  1. 😢 I placed an order with Ace online for 2 bags of Weekend Warrior, with a delivery date of tomorrow (28th). Got an email yesterday afternoon saying that my order had been cancelled. I enquired to find out why. Customer service said that it was due to a stock shortage, but the online store said it was "in stock." WTF? I'm going to wait a couple of weeks and try again. 🤞

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  2. 12 hours ago, Cheesehead_Griller said:

    One tip, I'd suggest buying a grate clip that fits between the grate rather than the alligator clip it comes with. I had troubles with the alligator clip not fitting around the thick stainless grates.

    I just make a holder for the grate clip out of an old wine cork. Cut notches out of the end so it fits snuggly in between the grate rods. I put either a nail or screw in the top end to clip the alligator clip to. This insulates the probe from the hot grate and you get a true measure of the air temperature around the meat. 


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  3. 13 hours ago, David Chang said:

    the option accessories i would start with are the charcoal splitter, the rotisserie spit, the double bottom drip tray, and a cover if you plan on placing it outdoors. 

    All those, plus I'd add the pizza stone, if you plan to do any bread or pizza cooks. If you get the basket splitter, I'd get a 2nd charcoal basket. It makes the swapping back and forth easy-peasy! A "nice-to-have" is the cold smoker. 

  4. OK, piling on this bandwagon. I just brought home a 1 yo Cavalier King Charles Spaniel - Buddy. He's been with me 2 weeks now this Monday. My 4th Cavalier. Been without a dog for over 16 months. So I was ready for a new companion!




    He hasn't discovered the KK yet, but he does like hanging out on the deck with me.


    • Like 8
  5. 8 hours ago, Poochie said:

    this forum has members that are experts at advice on how to spend your money. Especially a couple of members from the female persuasion. 😀

    Oh no, that club is not exclusive to the females. The guys like to spend your money on things, too, like knives, knife sharpeners, coffee gear, etc. 

  6. Just to be clear - are you saying that the rack of ribs in the center of the grate didn't cook as fast as the outside 2? Did you have space between them for air flow? Maybe a vertical rib rack would be a better solution than the deflector design that you proposed (which would work, btw). 

  7. @Donator - Welcome to the Obsession! You're going to be amazed at the food that you will turn out on your new KK! Post pics!

    To the last point, search the Forum, as there's lots of posts/instructions/videos on the burn-in process. But, it's not necessary to do that burn-in to use the KK. You only need to do the burn-in if you plan to do any high temperature (above 400F) cooks. You can do low & slow cooks until the cows come home. If you want to go ahead and do the burn-in to get it out of the way, that's cool, too. Also, take advantage of that burn-in and do some cooking during the process - perfectly safe. Make use of all that charcoal that you're going to burn up  doing it. 

  8. @mguerra Not wood anymore - ceramic. No worries about them getting torched and breaking. The deflector is also to help prevent hot coals from leaving the KK, especially if you pull out the draft door for a very high temp sear. 

    I use the @Syzygies smoker pot for long cooks (like the rib cook that I'm doing today.) Short cooks (under 2 hours), I just put the chunks on top of the charcoal in several spots near where I started the fire. The only time that I use the foil pouch is when I'm doing Jerk cooking with real pimento wood pieces, leaves and berries (allspice).

    The only way to prolong smoke adherence to the food beyond about 140F meat surface temperature is to spritz it with a liquid (apple juice, water, wine, beer, etc.) periodically to give the smoke some cooler surface and moisture to cling to. 

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  9. Just opened a new bag of Jealous Devil. It's a new one called Chunx. It's XL pieces. I like the size of it - mostly what I would call Large, with a few XL pieces (similar to FOGO), not a lot of smalls. I'm assuming that it is the same charcoal as regular JD? I'll know later today, as I'm doing a rack of ribs for dinner. 

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