tony b

Now that's funny! Poochie is Gene's doppelganger!

Good luck!

@Pequod - OR, maybe he just likes helping out a buddy make a hook-up in the bar?? 😄

Welcome to the Obsession. A couple of observations. Once you heat soak a KK, it's really hard to lower the temperature, as it retains heat very efficiently. So, if you're trying to get down to cold smoking temps, you're going to have to approach it from below, not above. Temps that low are very tricky in the KK, as you barely have to open the top vent. Hard to keep a fire going with that little of airflow. This is where a temperature controller, like a BBQ Guru, would come in handy. Second, don't fret the lower vent setting too much, as the top vent dominates the airflow. Just don't starve your fire by not opening the bottom vent enough - that smallest hole on the right dial is really small. Don't worry about it being more open. Lastly, not sure why you're having a problem with the rubber probe plug. Only thought, seeing as how it's new, is there's a sliver of white plastic in the slit in the plug. Did you remove that? It's just there to show you where the slit is for inserting the wires. OR, is the plug just missing? If so, look in your "spare parts" kit that came with the KK. You should have several "spare" plugs in there.

Welcome to the Obsession, Wingman! You're going to be blown away once it arrives and you start to cook on it. HUGE improvement over the BGE. Can't wait to see those all important uncrating and first cook pictures! Don't be afraid to ask questions - that's why we're here - community support - from a safe distance!

Combustion is kind of a random process, so don't fret that you're not seeing an even burn across the basket. You're not doing anything wrong. Keep on rockin' in the free world!

I use both techniques - prefer to forward sear on the thinner cuts (<1") and reverse sear on the thick ones. It's too easy to overcook a thin steak using the reverse sear - you'll end up with that gray band just below the surface by the time you get a crust. The solution to the problem is to just sous vide the steak first and just put it on the grill to char the surface quickly. But, it seems like extra work to fire up the grill for a 2 minute sear, let alone the waste of charcoal.

Is that the BBQ Forum equivalent of "check's in the mail?"

Got the craving out of the blue. Had to improvise a bit, as I didn't have any cans of coconut milk in the pantry. Faked it with a combo of half-n-half and coconut oil - worked surprisingly well.

I have several rotisserie options - KK cradle, rod w/forks (regular and OctoForks) and a flat adjustable basket. Use all 3 (regular forks mostly, not a big fan of the OctoForks). I prefer the cradle for whole chickens, as it gives a bit more flexibility over the forks. But, it does have the downside of being harder to clean (PBW to the rescue!) Individual chicken pieces go into the basket. The "standard" OneGrill motor will spin a the cradle without any problems.

Happy Earth Day!! 🌎 50 years - WOW! I guess that I was distracted on 4-20 day and forgot to post pics of the dinner. Pork Satay skewers with peanut sauce over coconut rice, with a nice side salad and a tasty Rose. Main grate, direct, 350F with peach wood chunks.

Very clever!

One of the Forum sayings is "No pictures, it didn't happen!"

My best advice is pick a windy day and stay upwind when dumping out charcoal and hold your breath. I have a big rubber tub that I store mine in, and it's always a big plume of black dust when dumping in a new bag, regardless of how "careful" you are doing it. I use a Neti pot for my allergies, and I usually use it right after dumping in a new bag of charcoal. Helps. As far as ashes go, I have a large aluminum scoop that I got at the local farm supply store that I just take out the charcoal basket, and scoop out the ashes. I put them on the drip tray and take it out to the wooded patch at the back of my yard and dump it. Usually not a big plume associated with that task. UPDATED: Other posts reminded me, if I really want to clear out the ashes, I do have a shop vac, with the drywall filter - no dust clouds at all. As it "lives" in the garage, I have to haul it up the stairs into the house to the deck with the KK. So, I have to be a bit motivated to use it! LOL!

Simple dinner of BBQ'ed chicken. Played with 4 different sauces, just to make things fun: Dinosaur Honey Mustard Creole, Dinosaur Wango-Tango Habanero, Cackalacky CheerWine and my house sauce. All thighs were dusted with Slap Yo' Daddy. I only sauced the undersides, trying to keep the skin side crispy. Direct, on main grate, cherry wood chunks, 350F. Plated with roasted spuds and hushpuppies, with a side salad. Final jury is out on the sauces, as I only ate 2 pieces of chicken with dinner - the Creole and the Cheerwine. Leftovers await!

Pretty birds, Dennis! Crispy skin or not.

Nice steak night dinner!

Keep going, no time to let up now!

While digging in the freezer for something else this morning, I did run across a couple of country style ribs in there. Will remember this idea for a future cook.

Interesting idea. I might still have some country style pork ribs in the freezer?

ZEP-505 and a Magic Eraser.

Burnt ends = meat candy!