tony b

Merry Christmas and Happy New Year!

Nice cook. See, we told you how awesome the food comes out on a KK! Do you smell any solvent? That's the key to the burn in. As Robert said, it takes quite a while for the exterior of the KK to heat up to the burn in temperature (several hours), once you get the dome temperature at the target. You definitely want to go as long as you can to make sure that you've completed it.

Happy Holidays, to all my KK "family!" Best wishes for the New Year and keep safe!!

Where's the umbrella drinks? 🍹

Get it at a reliable source. Most "truffle" products on the market, especially oils, are fake. Folks have learned how to synthesize artificial truffle flavor in the chem lab.

Ask away. That's what this forum is for - to share information.

Considerably cooler here (22F), with a light dusting of snow on the ground, but will still do Christmas dinner (bone-in Prime Rib roast) in the rotisserie basket tonight. Had a nice Zoom Christmas with the family yesterday. No hugs, but the best we can do right now. Merry Christmas Everyone and Stay Safe!

Impressive! On your way to Master Gardener status!

Bugger! The vid stops just before he does the final frying step!

The new "crack" - I'm dubbing it Black Crack!

Love my Rappica gloves.

Good one!

Good, but the black truffle salt that I just scored is even better on fries, so I'm guessing it would be on chips, too!

You've only scratched the surface! 😄

Now that colder weather is here (high on Christmas Eve is forecast to be 12F), I haven't hit a golf ball since late September. I am so envious of your weather in SD - just about perfect year round. All the beer festivals were cancelled this year, so it's been pretty boring year mostly, except for the derecho in August; but, I could have done without that excitement!!! And, my planned trip to Northern Italy was obviously nixed. With all the beer events being cancelled, including face meetings with my homebrew club, I greatly throttled back on my brewing. So, a lot of my diversion has been mostly cooking. Fortunately, I have a well stocked wine cellar and bar to keep me amused - ha, ha! Most of the cellar is older (10 - 30 year old) reds (Bordeaux, CA Cabs & Zins) and I still have a couple of cases of '90 vintage ports left (Grahams, Dows). But I mostly drink out of my "everyday rack" of younger reds (Pinot Noir, Cab, Syrah and Zin), rosés, and whites (Chardonnay, Viognier, Vinho Verde, and White Bordeaux). I am going to be sooo glad when 2020 is over!

Welcome to the Obsession. You're in for a nice housewarming present in the new home! Send us pictures! Definitely 2nd the idea to load up the shipping pallet with cocochar and coffee wood. Cheapest you'll ever pay for it and, as noted by @jonj, the ONLY way to get it in the US currently. There isn't a big secondary market for KKs or accessories, but occasionally someone will part with one. Just keep your eyes open on this Forum.

For those of us with older KKs, the upper latch is not adjustable (welded), even though it has bolts on it similar to the lower latch. So, you should confirm with Dennis whether your upper latch mechanism is adjustable before trying that one to avoid damaging it. Typically, adjusting the lower latch is sufficient to fix most problems. Nice suggestion on cleaning the gaskets periodically. I know that I'm bad about not doing it very often myself.

OMG! And I thought I had a problem! The kitchen fridge has the pullout drawer freezer on the bottom, with a big sliding tray in the top. There's a medium sized chest freezer in the basement for the bulkier things (racks of ribs, pork butts, briskets, whole chickens, etc.) And, if needed, I can always use the top freezer section on my beer fridge for the overflow (typically after a CostCo and Trade Joes run!)

OK, back on topic. Last night I did some chicken thighs, rubbed with Yardbird (fav for chicken). Direct, 325F, cherry wood chunks, main grate. Kept it simple. Risotto in mushroom stock, finished with Parm and truffle salt. Side salad.

I'm curious to hear what your structural engineers have to say.

Good news for sure! Glad it was the easier fix (latch adjustment).

If you're deep frying in oil, the blanch step is at 325F and the 2nd frying step is at 375F. If you're blanching in water, then just get it to boiling/simmer, you don't want a rolling boil or you can break up the fries as they go dashing about.

If the latch adjustment, mentioned by Robert, doesn't do the trick, then do the "paper test." Take a sheet of printer paper and place it on the bottom ledge where you've seen the smoke exiting. Close the lid and latch to the 2nd position. Now pull on the sheet of paper. It should NOT move. If you can pull out the paper, then you need to build up your bottom gasket in that area with some Permatex. It's a good idea if you have a low spot that leaks, to check all around the interface between the lid and bottom. If you're going to be doing a gasket build up, you want to find every spot and fix it.

Making me blush! 😊 My best homemade fries have always been in the deep fryer (double fried). I've had moderate success with doing them in the air fryer (I actually do better with pre-cut frozen ones). Keys are to soak the hand cut fries in water after you cut them to remove excess starch from the surface, and rinse. Then par-blanch them in boiling water briefly (they should bend but not break), place on a rack and let them cool and dry. Then lightly spray them with oil and into the air fryer on 375F until golden brown, shaking the basket periodically helps with evenness. YMMV