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5698k
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Content count
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Last visited
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Days Won
5
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I can’t recommend KK’s enough, I believe there’s nothing that compares.
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Treat them like they have a bone in them.
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I’m in the sweating camp. I have no proof, but I go with the “the simplest answer is usually the correct one” statement.
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Always start with a full load of lump. One of the reasons for doing this is that you will likely never have to add coal during a cook.
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I think the port in the rear is for a gas burner option. RJ Kamadoshad this, but that port looks a little high for this. I can’t think of anything else though. It does look to be in good shape.
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If you’re remotely considering a KK, give Dennis a call. He’s a pleasure to deal with, will answer even the silliest questions, and is absolutely zero pressure. The grills are everything they’re cracked up to be, and more, they’re truly a lifetime purchase. Again, congrats KK!
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Bosceaux, Crocodile Dundee would be proud!
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Congrats on your kk, you’ll definitely love it.
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Amazingly enough, there are some decent posk’s out there, but for someone starting out, I recommend running away.
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Even at 225°, 6 hrs is very likely too long. You’re doing the test correctly, but something just wasn’t right. At 225°, you’re going to be around 5 hrs. If you start checking at 4 hrs, you’ll catch them where you like them.
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Shigeharu?
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You mentioned that your ribs were tender, but dry. If they were tender, undercooked is not the issue, but likely over cooked. Timing on ribs, or any other protein is only a rough guess, never an exact science. If you have a formula that normally works for you, stick with that, but maybe get in the habit of at least checking on them about an hour ahead of normal done time.
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It’s really fun to see the difference in a true high quality knife. The differences just scream quality.
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I’ve also added a Konosuke HD 2 to the set, I haven’t received it yet. I also just just received a new hinoki cutting board. For those not familiar, it’s a Japanese cypress. It has great anti microbial qualities, it’s really light, doesn’t stain easily, and basically only needs to be wetted before use. They’re not terribly expensive compared to other quality boards, and I find myself reaching for it almost every time.
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Bosceaux got me on the KS train also. I got it yesterday, and it’s everything I hoped for. I had recently bought a Konosuke GS+ 240mm, and I love it, but because of its design it’ll be limited to lighter prep work. The KS is everything! I worked on the edge a bit and now it almost literally fall through veggies. Thanks for the “tip” Bosceaux!
