tony b

A classic KK cook. Nothing better than a great roasted chicken - whole, spatchcocked, rotisserie, al mattone, - whatever (just not beer can, please!) I don't think you can break the latch on a KK just by opening/closing it - I'd be shocked if someone ever did. Granted, the nuts can loosen over time and need to be re-adjusted to get a good closure, but that's hardly the same as the KJ incident!

Many ways to skin that cat! I've heard of the spud trick before. Do you run into the problem of the potato cooking and getting soft enough in a long low & slow cook that the weight/tension from the probe pulls the wooden skewer out?

I've only had 1 Guru probe go bad on me in all this time (a good decade), so just a bit of bad luck. Had a lot of Maverick probes go bad! We'll see how the new unit (XR50) holds up. They do look heftier.

Simple dinner last night - very nice day to sit on the deck and have some Vinho Verde while dinner cooked. Chicken legs & thigh marinated in Uncle Dougie's (I injected some into the chicken, too) and a nice ear of corn. Direct, 350F, cherry wood chunk. Plated up with some salad and crusty bread. Oh, and more Vinho Verde! Corn came from somewhere down south, but was still pretty good for this early in the season.

Crazy hot fire, so I'm guessing this cook only took a minute per side?

As long as you don't use charcoal lighter fluid, they should be OK - i.e., don't use the "match light" version. The odor from the lighter fluid will permeate the inside material of the grill and will be hard to burn off. I, personally, haven't used anything but lump or cocochar (sort of a briquette) for decades.

@Pequod Nice tutorial on basic heat transfer. Flashbacks to my 1st heat transfer course as an undergrad!

Very good question. It's important to NOT clip the temperature probe to the grate with anything metal or it will give you an erroneously high temperature to the controller. As far as I know, no one's software tries to account for this. BBQ Guru sells a "probe tower" to address this issue. Being a cheap-ass, I have fashioned myself a nice holder out of used wine corks (of which I have plenty!) Just trim a little off of each side on one end until it fits between the grate rods. I've then screwed a small screw in the other end to clip the alligator clip on my temperature probe to. The cork provide sufficient insulation that your probe is sensing actual air temperature and giving you a better idea of the cooking temperature for an indirect low & slow cook. Here's a picture of it. This is an older version where I was using a half of a toothpick, but they burned up after only one or two cooks, so I later switched to the small screw. Found a second picture of one that was a new cork.

Hi, Doc! Glad to see you post. Let us know how it works out. I tried the rib idea once and it worked out fine; but, I have to say, that I haven't done it since. Hoever, it's nice to have it in your BBQ toolbox if you need to do a rack in a short period of time! Same for this pork butt, assuming it works out as well!

Then you WILL need the bigger One Grill motor just to turn it - EMPTY! WOW!!

Let us know how it works out, and of course, pictures!

Yeah, I'd eat that!

That's the way judging goes sometimes. If it was being judged by BJCP guidelines, it's not about if it's a tasty beer, but how closely it matches the guidelines for that particular beer style. I've judged beers that were very good, but had to score them lower because it didn't match the style. What did the judges say on your scoresheets? They should have provided feedback on how they arrived at their score.

Suck'em up, Brah!

Temperature control is all about airflow and is mostly dominated by the top vent opening. You will get comfortable with how much to open the top vent for a given temperature as you cook on it, as it is very repeatable. The bottom vents only need to be open as much to allow enough air in to support combustion, which usually isn't much. For your 250F target, the top vent should have been barely off the seat. Also, you don't need to light a bunch of charcoal for a low & slow either - a tennis ball sized fire is enough. Lastly, patience! There is a lot of material to warm up, so it's going to take some time. And "don't chase the temperatures!" If you overshoot your target temperature by a little (50F), don't sweat it and try to tweak the grill to an exact temperature, it's not that critical. Most folks get the hang of it after a couple of cooks. Hang in there!

I share your excitement. You're eagerly awaiting your new KK (awesome!), and I'm waiting for the other shoe to drop on my beer. Brewery is supposed to announce this Sunday who gets to brew their beer with them and enter it in the Pro-Am competition at GABF. Just because I won Best-in-Show, doesn't automatically get my beer moved on; it's totally up to the Brewery which beer that they want to make. One of the GABF Pro-Am rules is that the "Pro" has to actually sell the beer commercially, not just brew a small batch for the competition. So, if the Brewery thinks that my beer won't sell, would be too hard to make on their brewing system, or isn't economical to brew (costly ingredients), then they can pick another recipe/entry that they think fits them better.

Many of us here clean the tiles with Zep 505 and a magic eraser sponge. If you want it to shine, use a bit of car wax to polish afterwards with a damp chamois.

My neighbor made a doghouse with mine. I use a metal scoop to clean mine out from the top or sometimes the shop vac. If you use a vac, make sure you have the drywall filter for it, so you're not just blowing the ashes around, but capturing them in the vac. Nice job with the steaks, looks perfectly edible to me!

Nice buns, son! (Sorry, just had to say it! LOL) Very nice day yesterday, so Gin & Tonic on the deck while I made some nice steak kabobs. I like to separate the different ingredients based on how they cook. Too often if you try and put everything together on one skewer, some pieces get overcooked or undercooked. The steak was marinated in chimichurri. Veggies got oiled and sprinkled with Lane's Q-Nami. Direct with mesquite wood for smoke. Plated with some farro with goat cheese, basil and oil-cured black olives.

I've never heard that before from anyone on this Forum?? There is nothing unique about how the blue tiles are made from any other color, as far as I know.

Maybe some sort of pull-out drawer underneath for when you want to use the rotisserie and then push it back into it's regular home when doing other cooks??

He beat me to the punch. I could tell is was a big hazy IPA (or a really bad wheat beer - LOL!) It's a very distinctive style because of the "milk shake" aspect to them.

HURRAY!!! We know that we're all enablers on this site! But, no one's seriously complained - yet! LOL!!

Will have to ponder some personal entries. Might duke it out with ckreef over best shrimp & grits recipe! LOL

Welcome to the Obsession! Can't wait to see the pics of the grand uncrating once it arrives at its new home.