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tony b

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Everything posted by tony b

  1. Like "The Man" said, open the vents top/bottom and close the lid. I typically do several full turns on the top and open the half moon on the left knob. Once I get to about 50F below my target temp, then I set the vents for that temperature. You don't want to overshoot, as it's really hard to bring the temperature back down once the KK is heat soaked. No one uses the big ceramic heat deflectors anymore, as noted - just slows down the heatup process. Either aluminum foil on the lower grate or a drip pan works. Be cautious about pulling the lower vent door out, as ashes can get in the door frame making it hard to close the door fully and stop the airflow to snuff out the charcoal. If you want to "turbo" the airflow, pull the Guru plug out instead.
  2. True, those of us with the smaller KKs can't get this same configuration; but, the 23" can do a decent approximation of it. However, the 23" has a round charcoal basket, so we can do front/back splits and not just left/right. This front/back configuration works great when you are using the rotisserie, as you can put the fire in the back, so the meat as it rotates in and out of the direct heat zone.
  3. I may have figured out a pattern, as it just did it to me again. I was posting an emoji only response. I've also noticed that it usually does it after a couple of posts, as well. Never on the first one.
  4. Any progress in fixing this?? I had it blow up again earlier today. It's getting frustrating, as it's totally random when it happens, so you never know when it will do it.
  5. Assuming that you will have the normal amount of side dishes/salads/dessert, etc. That's probably too much meat, as you're currently planning a full pound per person (pre-cooked). Two boneless legs should be enough. I like to keep it simple - make a paste of olive oil, fresh rosemary, crushed garlic cloves and S&P (maybe some purple crack if you have it). Rub the legs generously with it, both inside and out. Tie up the legs with good butcher's twine. Cook direct on the main grate @ 350F until an IT of 130F (lamb should be cooked no more than medium, IMHO). For lamb, I like to use a combo of oak and apple woods for smoke. Good luck and post pics of the big Bunny Day cook!
  6. Got that site bookmarked for future spice shopping. Thanks for the tip, MacKenzie!
  7. Hang in there, Charles! As the saying goes, "If at first you don't succeed, try and try again!"
  8. tony b

    BabyQ

    Indeed. We often see moisture seeping out around the bottom of the draft door - the beauty of the KK!
  9. Glad it worked out for you. One question - when you opened it up after the cook, had the wood chunks inside turned to charcoal or was there a bunch of ash? For others that want to do this, it's not necessary to put that many holes in it, nor do they need to be that big. Three small holes (1/8" drill bit) are really all it takes. The idea is to let just enough air inside to support the wood smoldering (producing smoke) without it getting enough air to actually burn. Also, to be complete - the holes go in the bottom and not in the lid to force the smoke produced to exit back into the fire and burn off some of the nasty volatiles to produce cleaner smoke. OK, lecture's over, class dismissed!
  10. THANK YOU for adopting an older dog! They need good homes, too! He looks like a sweetie!
  11. I buy a lot of meat at Costco. I like the cryopaks of Swift's Premium pork butts and ribs, as they are non-brined, unlike the ones at my local supermarket (Hormel).
  12. Ribs, they're not just for breakfast anymore!
  13. tony b

    Ribs yum

    You are the master of beefies!
  14. A new twist. After I get the dreaded error message, I close down the browser window and re-enter the URL. But, instead of getting the error message again, all I get is a blank white screen in the browser window?
  15. Very nice, indeed! @MacKenzie - need to hook you up on this stuff, seeing your sriracha mayo. https://www.kpopfoods.com/collections/most-popular-purchases/products/kpop-kimchi-mayo-sauce-2-pack
  16. Never thought of using mine that way, but hmmm?
  17. Was trying to reply to this note and say Thanks, but I got the dreaded error message!!
  18. I haven't been sent to Dennis' profile yet. But I did just get the error message after posting multiple replies and "likes." The frustrating part is that you can't readily get back into the Forum to try the log out/log in "fix." It finally let me back in and the 1st thing I did was log out and back in. Fingers crossed, it hasn't hiccupped yet!
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