tony b

Does that make MacKenzie - Goldilocks?? 🤣

Look at how yellow that fat is, like butter!

I like the Lumberjack ones the best that I've tried so far.

@cstew32 - Dennis doesn't recommend doing super high heat "cleanings" on the KK. As he puts it, this thing is not a kiln. As part of my shutdown process after each cook, after I make sure that the fire is out by closing the top & bottom vents (dome temps dropped at least 50 - 100F), I open it back up and clean the grate with my grill floss (a 3/8" open-ended box wrench works, too), then bump the top vent open a tad (you don't want the KK to cool down with the top vent tightly closed or it will seize up on you and be a major PITA to open for your next cook), and then close the lid to the 1st position only (don't store the KK with the gasket fully compressed - it shortens it life), and finally put the cover on it.

Another tip - pellets seem to work better than wood chips, at least for me. Struggled to keep the chips lit. It also helps to light a small chunk of charcoal and drop that in the tube to help keep things going. I fill the main tube to just above the smoke tube with pellets, drop in the lit charcoal, then fill up the main tube with more pellets.

Catching up after a couple of cooks. First up, a nice roadkill chicken - pre-marinated lemon/rosemary from Trader Joes. Cooked direct on the upper grate, with apple wood chunks, @ 350F. Plated with red potatoes roasted in duck fat, with sautéed asparagus with a "mock" hollandaise (I had some leftover aioli that I add some melted butter and lemon juice to - a fair approximation). Last night it was bacon-wrapped pork tenderloins. Cooked direct on the main grate, with Dizzy Pig Dizzy Dust, @ 325F, with peach and hickory chunks. Plated with roasted red cabbage, with a bacon & parmesan gremolata, and a nice whole grain mustard pan sauce.

Nice Yogi you got there, MacKenzie! Just don't leave your picque-a-nique baskets out! 😄

That was my theory, as well. I thought of asking if he kept it covered when not in use? Had been hoping that Dennis would weight in, since he's seen it all by now, so I stayed quiet.

Welcome, Sharky! Hang around some more, you'll find it's nice in here - at a safe distance, ha, ha!

Welcome to the Obsession! You're going to be much happier with your KK than the KJ. Nice cubby hole for it, too! As MacKenzie astutely noted, leave enough room on the right side for the rotisserie motor/cold smoker/guru fan.

Welcome to the Obsession! You have already fallen in love with your KK, but just wait until you cook on it!

All ya'll are cooking up a storm! LOVE IT! Keep up the great work. It's my entertainment during the lockdown!

My new ritual - a steak night every week in lockdown! Tonight, it was a Porter Road Chuck Steak, direct, lower grate, dome around 325F, with a chunk of grape vine. Turned out a bit more "black & blue" than the rare that I was shooting for, but it was still a nice damn steak! Plated with frites, sprayed with duck fat and fried in the air fryer, with dipping sauces of chipotle ketchup and an aioli. Marsala mushrooms and a nice chimichurri for the steak. A nice side salad with blue cheese. Bon Appetit!

ROFLMAO! Nice pies, dude!

Hi, Eggary! Been a while. Yeah, Dennis developed this smoker tube device that plugs into the Guru port. You can use it for cold smoking (works great) and if you don't want to use Syzergies Dutch Oven smoker pot, you can use it to generate smoke during a normal cook. Here, I'm using it to hot smoke some pastrami. Not a great picture, but you get the idea. What you don't see is the aquarium pump that attaches to the metal tube to blow the smoke into the KK.

Not a chance, Paul. While I'm an engineer, I don't even pretend to know sh!t about computer equipment and networks. Like I said, it's all PFM to me!

Let us know what you think.

Probably a very wise investment if he can get them to actually grow, assuming in vitro.

More like 4 or 5 months here! We had snow just a couple of weeks ago and a hard freeze last night! Turning the corner next week into the 70s. Planting guide says not to plant here until late May.

Not a chance, MacKenzie! Iowa is cold enough for me. In fact, we have a hard freeze warning for tonight (low of 29F) and it's MAY! BTW - PFM, it's working again! Have no clue what the problem was before. I even shut my browser and re-opened it and it still didn't work?

PFM!!!

Have tried to upload several pictures today in different threads, only to have them all "time out" and fail to upload. Suggestions???

Got an interesting cut of pork from Porter Road a while back and decided to try it out last night for dinner. They call them Pork Wings. It's a cut from the shank area of the front leg. Website says to cook them like ribs. I was a little behind schedule, so I did them "hot and fast" method - 325F, direct, main grate, with peach wood chunks. WTF??? I can't upload any pictures? Had a similar problem in another post, as well. The upload "times out" and fails. UPDATE: PFM - it's working again!! The interesting thing about this cut is that small bone was barely visible before cooking. Plated, with homemade pasta and sauce. This was a very tasty cut of pork, somewhere between a pork chop and a beef rib. Got a nice smoke ring on it, too!

You need to get some Powdered Brewers Wash (PBW). Check you local homebrewing supply shop or go online. Mix up some in warm water and soak the basket in it overnight. All the gunk will just rinse off or with just a wipe with a damp sponge - easy, peasy! I was going to post the pic of the job it does on the basket, but I can't seem to upload them - multiple tries. Just trust me (others on the Forum will corroborate) it works! But, the stuff isn't cheap.