slu Posted January 5, 2010 Report Posted January 5, 2010 I placed my order for a 23" OTB yesterday. I suspect it will arrive soon with such a short shipping distance. I'm stoked! Can anyone tell me if EZ Que is still in business? Thanks in advance.
Syzygies Posted January 6, 2010 Report Posted January 6, 2010 Hey, welcome to the gang. I've been meaning to place my order, based on the conclusions reached at the very end of this thread: E-Z Que Rotisserie Yes, they exist. No, order their stuff or equivalent from third parties.
cruzmisl Posted January 6, 2010 Report Posted January 6, 2010 Order the roti from a third party and get this motor http://www.onegrill.com/Electric_Rotisserie_Motor_p/4pm05.htm it works great and half the cost.
slu Posted January 6, 2010 Author Report Posted January 6, 2010 Thanks for the welcome. It's my understanding that the two racks sold by Viking, 6" and 8", are both compatible with the parts supplied by KK. Is this correct?
bryan Posted January 6, 2010 Report Posted January 6, 2010 Yes. That is correct and the service is fast. Looking forward to hearing of your cooks. In the beginning start your fire SMALL and slowly increase your temps. If you over shoot the KK takes forever to come back down. It does exactly what you tell it. The heat sink is so good the temp just doesn't come down. That is how the low and slows go forever on one load of lump. If you control the temp you can do low & slow at 220 or Pizza at 850. Easy to get it up. Hard to get it down. Welcome to the group.
Conodo12 Posted January 6, 2010 Report Posted January 6, 2010 Welcome Slu!! Glad to have you aboard - post pics of that new KK as soon as you can! What color did you order?
slu Posted January 6, 2010 Author Report Posted January 6, 2010 Yes. That is correct and the service is fast. Looking forward to hearing of your cooks. In the beginning start your fire SMALL and slowly increase your temps. If you over shoot the KK takes forever to come back down. It does exactly what you tell it. The heat sink is so good the temp just doesn't come down. That is how the low and slows go forever on one load of lump. If you control the temp you can do low & slow at 220 or Pizza at 850. Easy to get it up. Hard to get it down. Welcome to the group. I appreciate the confirmation and the advice. This is going to be great learning experience!
slu Posted January 6, 2010 Author Report Posted January 6, 2010 Welcome Slu!! Glad to have you aboard - post pics of that new KK as soon as you can! What color did you order? The color is the "New Rusty Mix." I haven't figured out yet how to attach the jpeg file. But will do so when I get over the brain fart!
Big Poppa Posted January 6, 2010 Report Posted January 6, 2010 slu where are you on the central coast? I have a place in SLO....My friend has a KK in SLo too....if you need some tips and are close let me know
mguerra Posted January 6, 2010 Report Posted January 6, 2010 Santa Maria BBQ So, Slu, are you a tri-tip and pinquito bean bbq'er? Where exactly you located?
slu Posted January 6, 2010 Author Report Posted January 6, 2010 slu where are you on the central coast? I have a place in SLO....My friend has a KK in SLo too....if you need some tips and are close let me know I can use all the tips that I can get! I am located a bit further north on the central coast near Monterey. I have a friend in the Salinas area who has the "other" Komodo (one built when they were a good product made in Sacramento). I'm sure that he may be able to inpart some wisdom as well. How long have you had your KK?
slu Posted January 6, 2010 Author Report Posted January 6, 2010 Re: Santa Maria BBQ So' date=' Slu, are you a tri-tip and pinquito bean bbq'er? Where exactly you located?[/quote'] Hello Michael. I am in the Monterey area. Tri tip will definitelly be on the menu, but I suspect that I'll have a wide range of interest, from pizza to suckling pig!
mguerra Posted January 6, 2010 Report Posted January 6, 2010 versatile Of course you would cook everything, but I just wondered if you were heavy into that Santa Maria Q sub cult. Saw a whole show on Food Network once about the Santa Maria thing. http://lospadrescounty.net/et/smbbq.html
Big Poppa Posted January 7, 2010 Report Posted January 7, 2010 I have cooked that style for 30 years...it is great and the the cool breezes over oak coals from the red oak logs you start with are fabulous
slu Posted January 8, 2010 Author Report Posted January 8, 2010 Re: versatile Of course you would cook everything, but I just wondered if you were heavy into that Santa Maria Q sub cult. Saw a whole show on Food Network once about the Santa Maria thing. http://lospadrescounty.net/et/smbbq.html Miichael, After reading the recipes in the link, I suspected a Basque or Potuguese influence. Apparently it is the latter. I grew up in California's Central Valley where there is a substantail Basque influence dating back to the early sheep industry. Living on the coast now, there is more of a Portuguese influence. By chance I was in a produce market in Monetery yesterday and happened across some very fresh looking small pink beans. I suspect they might be the pinquinto beans mentioned in the article. I bought some to try. Unfortunately I was unable to determine the source, but I will find out.
