tony b

Fruita wood sells red oak. That's where I got mine. Also, picked up some Santa Maria steak rub (lemon pepper). Have done several nice steaks that way. Tri-tip is not common here in IA. Must export it all to Cali!

Another trick that's just simple, use parchment paper. Pizza (and bread) just slide right off the peel and you don't compromise the crust that much. And, you can always wait a few minutes, slide the peel back under and pull the paper out from under the pizza. It should have enough body by this point to slide off the peel without the paper.

Second Susan on the temp range. If you want crispy skin you need to shoot for 375-425F. As Doc tells us, precise grill temp is not the goal, it's the internal meat temp! All a slightly higher (or lower) temp off "ideal" target just adjusts the cooking times slightly. Don't sweat it and just roll with it. Basic rule of KK cooking - don't chase the temperature. Worst thing you can do is mother the vents trying to hit an exact temperature. As they say, "Close enough for government work!"

I'd be up for it. I guess it's up to Dennis if he wants to create a new topic in the forum just for this?

Sirloin came out perfect medium rare, just like the first steak, except it was a better cut of meat (angus). Again, pan seared because of bad weather. Did 2 boneless turkey tenderloins yesterday. One in Uncle Dougie's wing marinade and the other one with curry powder and coconut oil (quickly becoming one of my new favorite things to cook with!!) Didn't even bother to pan sear them. Moist, tender and full of the flavors from both treatments. Used the leftover hot bath water to cook my broccoli in - no bag or circulator, just tossed it into the bath. Worked great. Can't wait to try a nice piece of fish in this thing! Have some nice salmon in the freezer to play around with.

Nice looking bird! How did you like it? I think whole chicken is the best thing on the KK! Love me some pork and beef, but the cluck wins for me hands down!

I'm a huge fan of Dizzy Pig rubs. Hopefully you can get them down under, too.

Crazy that you know about and can get Plowboys Yardbird down under!! One of my favorite rubs - have the beef (bovine bold) and the chicken (fin & feather and yardbird) in my pantry right now.

The best thing about sous vide is knowing that you can't overcook it! You set the water bath temp for medium rare (55C/131F) and that's exactly what you get, all the way through. The quick sear doesn't have a chance to penetrate very far into the meat. Unfortunately, the weather here has been frightful (wind chills in the minus 20F range and it's snowing again right now!), so I haven't had a chance to use the KK to finish off a sous vide cook yet. Did a stuffed porkchop the other night, but had to pan sear it on the cooktop. Wonderful - is all I can say. The porkchop was a perfect medium, succulent; and the sage/bread stuffing was nice and moist, just popping with flavor! Planning on a sous vide sirloin today, but as noted, won't likely be using the KK to finish it off. Spring can't get here soon enough!!!

Awesome. I wish that I had a good local supply for the clams. Closest Whole Foods to me is 150 miles!

First, thanks for sharing the pics. All I can say is "we told you so!" This thing is amazing. Wait til you do your first whole chicken. No better way to cook one than on a ceramic - IMHO.

And don't forget the pictures!!! Forum Rule #1 - No pictures, it didn't happen!

The KK will rocket temps offscale on your thermometer. Just have to have a lot of charcoal in the basket and both the bottom and top vents wide open! For the bottom vent, pull the cover out a couple of inches and don't use the dial - too small. Here's a pic of my first super high temp steak on the KK.

Pictures, man! Where are the pictures??? We expect to see photos of the virgin cook! No pictures, it didn't happen (Forum Rule #1).

Nice pic of the grill, but remember to post pics of the virgin cook! No pictures, it didn't happen.

That Porterhouse looks awesome!

Looked at this crockpot sous vide set up before I discovered the Anova. While a bit more expensive, the Anova does have the advantage of having the circulating pump to ensure even temperature distribution.

Baconator RULES!! My homebrew club insists that I bring at least one to Big Brew Day every year. It's become a tradition! http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

Isn't it fun? Took a pizza making class this summer and have had nothing but fun with it. Make my own dough and sauce. Unfortunately, with this killer winter that we're having, I don't get to fire up the KK for pizza and have to use the stone in the oven. Another reason to hope that ole Punxsutawney Phil is wrong and we'll get an early spring!!

Must have lost them in the move to the new forum. I'll re-attach them. The grayish looking one is how it looks coming out of the pouch. The next one is the pan seared version. The last one speaks for itself - perfect medium rare all the way through!

So, the Anova finally arrived and I did my first cook today with it. Sorry KK fans, with 30+mph winds, temps near zero, and snow falling, I didn't finish the steak on the KK. Next time. So, here are some pics of the steak in process. I did a rib steak, being my first attempt at this I didn't want to risk a nicer cut of meat. Next time, it's prime!

Funny, but I got an email yesterday from Amazon saying my Anova had shipped and I should have it by Friday! Go Figure???

If you're not 100% dead set on electric, the Weber Smokey Mountain is a great intro to smoking. I did notice that the Smokin It units only go to 250F, which is fine for super lo & slo, but poultry and ribs would need higher temps.

Susan, bad news. I got a note from the Anova folks and due to the spike in orders, they are now 3 weeks backordered. So, I won't likely get mine for another month ! My buddy did his first cook and loved the Anova. Lives up to the hype. Easy to program, didn't take long to heat up, rock steady on the temp.

Again, this was my first time doing this, so I really don’t have a “technique†per se yet. Filled the chimney about 3/4 full of smalls from my Forest Lump charcoal (ref. my rant about too many smalls in the boxes!), but this is a good way to use them up. Lit a couple of pieces of newspaper in the bottom, place the chimney on the lower grill to get the top of the chimney the right height in the KK. Being the first time, and it was a bigger cut of meat, I was a bit paranoid about it tipping over once I got started. So, I didn't want it on the top grill, just in case. I could just see this gorgeous hunk of meat toppling off the chimney and onto my deck, where certain hounds awaited!! I didn’t want to use the sear grate on the handles of the charcoal basket either, since I have short arms and didn’t want to be reaching inside the KK with roaring flames licking my face, trying to flip this roast over on all sides. I have an old small grate (el cheapo) that I placed on the top of the chimney. It was windy so that really helped to get the flames going. Probably took only about 10 minutes to have flames coming out the top of the chimney. Seared the meat about a minute on each side. I didn’t time it, I went by color. I have thick rubber gloves so that’s how I handled the meat, with a large spatula in the other hand. Even then, it was a bit precarious as the grate isn’t attached to anything, so it wanted to slide around whenever I tried to flip the meat. Could have used a third hand. See early note regarding paranoia – glad I was cautious. Don’t think this will be a problem with low profile cuts of meat like steaks and loins. Maybe I'll wire the grate to the chimney after filling it, just before lighting, so it won't shimmy around so much. But, then it will be hard to dump out the coals to start the grill. Will need to have a pair of wire cutters handy. Oh, and another small issue. By doing it with all the flames around, it burned up most of the string holding the roast together, so it came apart near the end of the sear. Finished the sear and set the roast on the main grill off on my side table. Removed the lower grill and dumped the rest of the chimney into the basket and placed the cast iron smoking pot on top. Set the lower grill back in the KK with the deflector and drip pan on it. Last, set the main grill with the roast on it in the KK. Stuck in the meat temperature probe, ran the wire out the side port, closed her up, and set the vents for about 350F. Normal cook after that. I won’t get my Anova probably for another week or so. But, I have a friend who just got his on Saturday. He’s doing a steak in it today as his test run. I hope to hear how it went afterwards. Did you see the post about the Kick Starter for the Searzall blow torch adapter for searing meats, post-sous vide? If it ever hits the commercial market, that might be the ticket. In the meantime, I’ll use the cast iron skillet on the range top or this chimney technique, or my basket splitter on the KK with the sear grill if I’m doing more than one steak at a time.