tony b

I find that if I clamp down on the top vent too much, smoke backs out of every other spot it can find - probe port, out the closed bottom dampers (front and back) - and I have a small gasket leak, too. So, lately it's been better to leave the top damper open just off the seat so I get the proper draw/air flow through the KK. YMMV.

Or, like I posted in the other thread, smothered in sausage gravy for breakfast doesn't suck either!!

I've attempted it several times over the years, but invariably let the starter get shoved to the back of the fridge, forget about feeding it, and it dies. Wish that I did more baking, so I could be constantly reminded to take care of it. I know from my CA days, that good sourdough takes a starter that's being going for a long time (years!). Love me some sourdough pancakes for breakfast, too.

How cool - little baby Juicy Lucys! A Twin Cities classic - cheese stuffed hamburgers. You have to learn how to eat one or risk a shot of hot lava cheese on your face or the back of your throat!

First off, I love my DigiQ-II. Won't do a long low & slow cook without it. Like others, I have the 10 cfm fan and never have the damper wide open - typically 25% open. On windy days, the KK will draw enough air through the fan when it's not running if the damper is close to wide open, and your temperature will get away from you. Once you're a couple of degrees above the setpoint, the Guru will just quit running the fan and your temperature will either continue to rise (if the damper is wide open), or your fire will starve and go out if the wind stops. It's just another technique you have to learn when cooking on a KK is all.

Learned this technique to grilling dogs and like the way that they come out. Run a wooden skewer down the center of the dog all the way through. Now lay the dog on your cutting board. Take a sharp knife and holding it steady at a 45 degree angle to the skewer (OK, you don't have to be that precise, but hey, I'm an engineer!), cut into the dog about 1/2" from one end until you hit the wooden skewer. Then roll the dog under the knife, so you are making a nice spiral cut into the dog. Remove the skewer and now your hot dog should look like a Slinky. This provides lots of surface area to crisp up on the grill and for holding condiments and/or chili. OK, one picture (or video in this case) is worth a thousand words -

Welcome, jaxxQ. Whatever you decide, you are going to love cooking on the KK. While your previous ceramic experience will come in handy, cooking on a KK is not like cooking on any other ceramic; but, the good news is that it's actually easier once you get the hang of it (vent settings, which grate level works best for which foods, direct/indirect). The Forum is a virtual encyclopedia of helpful posts that are easily searchable, OR be lazy like most of us and just ask - we'll be more than happy to answer any questions or give advice (even if unsolicited - LOL!) Like this one - based upon what you've posted, I think that you'll be happiest with a 23"/19" combo setup, rather than the solo BB 32.

You hit the nail on the head, Bosco. My sole reason for wanting one is turkey gravy on Thanksgiving!

Didn't know that there was a Poochie grill on the market?? (Sorry, couldn't resist, Poochie!) As a former owner of said POSK and long time member of their forum (when it was good - before RJ started "banning" anyone who even hinted that their was a problem with the grills or customer service), I have to say that I couldn't be more happy to be part of the KK Grilling Family!

Twisted, dude. We like Bosco, so don't be messing with his head like that!

Great minds. Did baby backs on Friday. Sorry, no pics, as it poured down rain all day. But, they were tasty with the local corn on the cob. Just about end of the local corn here. Probably some time this week.

Had cat heads and sausage gravy for breakfast at the B&B I stayed at in KY (Beaumont Inn in Harodsburg). That's how it's listed on the breakfast menu!

Har, har, har, Poochie!

MacKenzie, that's just sick!

Nice cook, Wilbur. All I can say is go for it and make the burnt ends. Super easy and they are about as close to Meat Candy as you can get.

Serious food porn!

+1

I often grill the meat on the KK before I grind/cube it to make my chili, which gives it some smoky flavor.

Mine has only 3 holes, each was drilled with a 3/32" bit. My Texsport model is out of stock a lot, but it was the cheapest one that I could find. Also, don't get one with legs on it. http://www.amazon.com/gp/product/B003K6WG1W?psc=1&redirect=true&ref_=oh_aui_search_detailpage And yes, the cool thing is, when the cook is over, you open the lid to find nice pieces of charcoal that you just toss into the basket for the next cook!!

If you search the old threads, we had a very active discussion with Dennis about the grate-shaped drip pans, especially the double-bottomed one. Being the great customer service guy that he is, Dennis made the double-bottomed pan in response to direct feedback from us on the Forum. Still on my "wish list."

Preach on, preach on!!

I haven't mowed my lawn in like 25 years. Like others, bad memories of being forced to do it as a kid/teenager. Yeah, we get some snow in IA, but unless it's negative numbers windchill, I'll still grill.

Killer meat. Lamb looks awesome.

Costco carries ribs and butts that aren't enhanced.

You silly Canucks! Winter can take its sweet time getting here as far as I am concerned.