tony b

Happy little clouds of smoke!

WOW! You never stop innovating, @DennisLinkletter! That's why the KK stays at the top of the market!

Common problem. Your "shutdown procedure" should always include 2 things, once you know the fire is out ( dome temperature drop of at least 50F) - 1) bump the top vent off its seat and, 2) move the lid latch to the 1st position to take the pressure off your gasket. The easiest fix for this is to heat up the top vent from underneath - use a torch, put a charcoal chimney of lit coals on the top grate, etc. One big thing - DON'T use anything to leverage (torque) the top vent "ears" - you can break them off. Once the top vent heats up a bit, try to open it with just your hands, it should be easier. Good Luck!

Is that even possible?? 🥵

As opposed to @Syzygies, @MacKenzie and @tekobo who like to spend LOTS of your $$ on toys! 🤑

I found that a lot of my other equipment fits nicely inside it, so it's a nice way to consolidate stuff.

Silly Cajun! 🦝

Yeah, Dennis turned us onto this simple "fix" back in the day. Several of us with our KKs on elevated decks noticed that the top vent would "wander" when we walked around, messing up our settings and wondering why the temperature was wrong from where we initially set it. These springs work, but they don't last very long and will need to be swapped out at least annually. Part of my "spring touch ups!" (pun intended! Taking lessons from @Poochie 🤣)

Yes, @Bruce Pearson you have a gadget "problem" and need counselling, or at a minimum, cooking lessons to use all that gear you've acquired! 😄

While that's all well and good, it doesn't explain the celery?? It's not gumbo, leave that to @Poochie! 🤪

Not even Dennis uses them, so that tells you something!

Next time go all the way - slather the Wagyu beef tallow on the brisket before you wrap it. Makes a difference!

Looks like you're off to a great start with the new KK, poochie!

Well, glad to see your cooking in something these days Bruce, even if it isn't in your KK! 😄

There really isn't an "assembly" manual, as it's pre-assembled in the crate. What are referring to by "extra pieces of insulation" - the pizza stone, deflector plate(s)?? There is an "owners manual" that Dennis will email you. Ping him if you haven't received it yet?

Getting dried out poultry in a KK is almost impossible. @ckreef did an experiment years ago where he actually tried to dry out a bird. Took extraordinary effort to do so. So, don't be afraid to bump up that breast meat temp a bit more to ensure that you get it done all the way down to the bone.

Spun some chook the other night - jerk chicken thighs. Foil pouch of pimento wood chips, leaves and berries (aka allspice). Plated with some roasted spuds and homemade coleslaw. Yah mon!

Just have to ask - 142F seems low for poultry? But, the pictures show that it looks perfectly cooked.

@Poochie - I think the trick is to heat it up slowly, just like a KK. Don't blast it with high heat right out of the gate. Just like BBQ - low & slow is the way to go!

That's our favorite pastime here, besides cooking, of course! 🤑

@Poochie - there are two "models" of tagines: serving tagines are elaborately decorated and cooking ones, which has less decorations on it. I have no issues with putting mine directly on my gas cooktop - just warm them up slowly and don't go over medium heat. If you research them, they are traditionally set on top of charcoal fire in another clay pot. I own 2 of them and use them several times a year, as I like Moroccan food. Here's a link to a good source for both "models" of tagines. Moroccan Cookware | Treasures of Morocco No different than the Donabe pots that many of us here have for cooking rice. Goes right on the gas stove. I also have Bulgarian "clay pots" for making stews, which typically go in the oven (cold) so everything heats up uniformly.

I've owned my Viper fan for over 12 years now. No worries.

That's my greatest fear about this virus - losing smell/taste. I'd be devastated. Lucky that when I tested poz back in October, I was totally asymptomatic. But, I'm not taking crazy chances with Omicron.

As if??