LeadDog Posted December 8, 2006 Report Share Posted December 8, 2006 Crate: The crate looked fine when it got to me and looked well built and able to protect the KK during shipment. I didn't need the crowbar to tear the crate apart but it is there if someone needs it. When the crate had the four sides removed I just made the base of the crate level with my patio and rolled it off, very easy. Lid: I knew there would be a couple of adjustments to make for the lid so I found the included wrench and tightened the spring up so the lid opens almost fully open. Then I adjusted the latch so that the lid closes snugly. Really easy stuff to do. Color: Ok I'm pushing pulling the cooker around and it just strikes me that this thing looks like a great big Golden Nugget. The color is perfect and all of the pictures you have seen of it just are not able to show what it is really like. People here like the color, it must be a California thing. Parts: I put the parts in the KK and started thinking of the different ways to use them. They all fit just right like even a little bit snug. Starting a fire: You know I sell firewood and charcoal but even then there are times that lighting a fire can be hard. This thing was so easy to light I couldn't believe it. I took three wadded up pieces of paper and put them under the basket and it took right off burning. I didn't know what to do for temperatures because of thermometer situation so I was trying different settings out. It looks cool with all of the smoke coming out of it. I finally stuck a thermometer through the prodder hole and saw a temp of 400 so I started cooking the chicken. The temp dropped to about 325 and I opened the top and got it up to 350. The dial on the draft door is wide open and the door is shoved into the cooker. The first cook: I turned the chicken over at 30 mins and was amazed at how brown the top of it was, it was on the top rack. I cut a piece of chicken at 60 mins and juice just ran all over the place but it was still a little bit bloody. The chicken came out at 80 mins and was really great. I liked how it picked up the smoke flavor. Thermometer: I brought the thermometer to work to day and checked it out to see how close it is to being on, it checks out fine. The stem on it just the right size for the thermometer hole but the hole needs to be cleaned out a little bit. Now I can get down to some serious cooking. Quote Link to comment Share on other sites More sharing options...
Curly Posted December 8, 2006 Report Share Posted December 8, 2006 Re: First Impressions Now I can get down to some serious cooking. Let the games begin Quote Link to comment Share on other sites More sharing options...
Majestik Posted December 8, 2006 Report Share Posted December 8, 2006 Yawn... ...can somebody wake me when there are some PHOTOs??? hehe. Quote Link to comment Share on other sites More sharing options...
Curly Posted December 8, 2006 Report Share Posted December 8, 2006 Re: Yawn... ...can somebody wake me when there are some PHOTOs??? hehe. I don't know if I can handle to much more eye candy, I'm already coveting one a his yella thangs. Quote Link to comment Share on other sites More sharing options...
LeadDog Posted December 8, 2006 Author Report Share Posted December 8, 2006 I have a whole bunch of ribs in the freezer, I think it is time to unthaw one and see what this cooker can do. Quote Link to comment Share on other sites More sharing options...
Farmer John Posted December 8, 2006 Report Share Posted December 8, 2006 Great ribs! Yeah! 3 2 1 at 225/250. You know, three hours smoking, followed by two hours wrapped in foil (tight) followed by last hour direct with the BBQ sauce. Mouth watering! John Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted December 8, 2006 Report Share Posted December 8, 2006 Foil! On Ribs! Bah, that's for them folks with gas grills that dry everything out! Just cook at 225-240 for 4-6 hours - perfection! And sauce is a table condiment - leave it on the table! Though a nice dry shake should be applied while they are hot off the grill. I can also live the tin foil if you use it after cooking, place in a cooler while you are driving to a friends house to share - otherwise, them bad boys should be consumed immediately! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Curly Posted December 8, 2006 Report Share Posted December 8, 2006 I did foil once and they were really too fall-off-the bone for me so I don't do that anymore. But I have become a fan of mopping with a sweet sauce...not to moisturize (we have the best cooker for keeping things moist) just to cook that flavor in. Don't worry about DJ, he thinks everyone should be just like him, he's never left that little ole place he was born at and ain't aware that there are differnt preferences than his. He's alright though...once you get used to him Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted December 8, 2006 Report Share Posted December 8, 2006 Don't worry about DJ, he thinks everyone should be just like him, he's never left that little ole place he was born at and ain't aware that there are differnt preferences than his. He's alright though...once you get used to him What do you mean other preferences!!!! It is my way or the highway!! Get it! hehehe Bite me Curly; it's called Memphis style dry? Ever heard of that place? -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Curly Posted December 8, 2006 Report Share Posted December 8, 2006 it's called Memphis style dry? Ever heard of that place? -=Jasen=- Yes, I lived there for about 3 months back in the early 70's. Lord I was born a rambling man. Course my rambling days are over Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted December 8, 2006 Report Share Posted December 8, 2006 it's called Memphis style dry? Ever heard of that place? -=Jasen=- Yes, I lived there for about 3 months back in the early 70's. Lord I was born a rambling man. Course my rambling days are over You sure, as it looks like you are still rambling on, here in this thread right now?? hehe -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Fetzervalve Posted December 8, 2006 Report Share Posted December 8, 2006 Re: First Impressions ..... it was on the top rack. Is that the accessory upper/sear grill or the main grill, as opposed to the lower grill? We need a standardized vernacular. Quote Link to comment Share on other sites More sharing options...
LeadDog Posted December 8, 2006 Author Report Share Posted December 8, 2006 The top rack that was sitting on the main grill that had the HD and dripping pan on it. Quote Link to comment Share on other sites More sharing options...
Fetzervalve Posted December 9, 2006 Report Share Posted December 9, 2006 The top rack that was sitting on the main grill that had the HD and dripping pan on it. Okay, so the next question is: any particular reason you put the HD so high? I have always (but once) put it on the lump basket. I'm trying to learn. Quote Link to comment Share on other sites More sharing options...
LeadDog Posted December 9, 2006 Author Report Share Posted December 9, 2006 It was my first cook ever in a ceramic cooker you expect me to have a good reason? The charcoal bowl was filled almost to the top of the handles. I didn't want to break/burn up something on the first cook by doing something stupid. I knew I had the means by which to get the HD away from the coals and still get the job done so I took what I thought was the safe route. Hey you guys! You know those ribs I'm unthawing? They are venison. I don't think I'm going to be following any of your advice. It has started to rain here so I guess I get to sit inside while the meat cooks tomorrow. It was so cool last night to set a timer and come back and check the chicken instead of having to watch it all the time to keep it from burning. Quote Link to comment Share on other sites More sharing options...
Curly Posted December 9, 2006 Report Share Posted December 9, 2006 It was so cool last night to set a timer and come back and check the chicken instead of having to watch it all the time to keep it from burning. Yeah you gone love ole yella or Golden Nugget or whatever ya named it. Quote Link to comment Share on other sites More sharing options...
Fetzervalve Posted December 9, 2006 Report Share Posted December 9, 2006 Dog, I've put my HD directly on the lump since the beginning (when the pile exceeded the height of the basket) Dennis tells me that stuff is indestructible, at least that's how I understood it!! I don't think I'd take it from a pile of hot lump and dump it in water, but he did tell me I could put it on hot lump when it was cold with no problem - didn't you Dennis? Quote Link to comment Share on other sites More sharing options...
LeadDog Posted December 9, 2006 Author Report Share Posted December 9, 2006 Yea I was in a hurry last night to cook something so instead of spending time to read the forum to find out how to use the HD I used my best guess. Now that I have a cooker I can read the posts and put the information to use. Lots of tips and tricks to try now. Quote Link to comment Share on other sites More sharing options...
