Congrats KayF ! As an owner of a MHP gas grill (model TJK), i know you will enjoy many many great times using it! Don't forget to post pics of the experience!!
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Got my case of Black Swan BBQ sauce, now just waiting for the grill! And the weather is warming up, so it's all good!Comment
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KayF, Long Weekend Long Cook! ðŸ‘ÂðŸ‘ÂðŸ‘ÂðŸ‘ÂðŸ‘Â. Eat Well and Prosper! From Fargo ND, DanComment
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Man I've been a member for almost two years and I just found out about the giveaway. I guess I was looking at too many rib pics, lol. There is one helluva prize list!Comment
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Folks I regret it but we are delayed in announcing the Gold Medal Giveaway winner. We've got some lingering IT issues with the migration to the new server. Until those get squared away we can't generate the member listing we use to select a winner. I'm keeping my fingers crossed that this will get resolved over the weekend and I'll be able to send the member list to our selection service Monday.Comment
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Breadhead, this will ensure that my winless streak continues!
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David Parrish have you ever felt like a porcupine in a room full of balloons? 😎 Keep up the good work!Comment
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Have you tried unplugging it and plugging it back in? 😂Comment
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How about the internet - you can fix anything with a little online help...
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IT folks got the membership report working again and I've shipped the list off to the selection folks. Sometimes it takes them a couple of days but will probably hear back tomorrow!Comment
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The KEG arrived very promptly (RUSHED) and delivered on a pallet. Unfortunately, I had to leave for Japan later that day and it sat in its box on the pallet for a couple of weeks for my return.
It was only this past weekend that my son and I could assemble, season, and tryout for the first time.
We are very pleased with our first results and think we will improve with practice. We were a little in a hurry and probably didn't let the whole unit stabilize temperature before introducing the meat, and had a little trouble controlling the temperature at our desired 230 F for awhile. We used very little fuel, and topped it up twice during the cooking period.
Forgot to mention applying Memphis rub about an hour before putting pork on grill.
We recognized that we would need to eat before the pork was ready, so we fired up the Traeger grill (seen in the background of some of the pictures) and roasted a chicken - 40 minutes to perfection every time!Last edited by fuji; June 13, 2016, 10:23 AM.Comment
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Great maiden cook on that bad boy Guest ... That looks perfect.
I'd suggest you and your son take a day and load your firebox full and just practice hitting various temps until you've got a good feel for it. You will be much more comfortable using your new cooker after that exercise. Chasing temps is frustrating.😁Last edited by Breadhead; June 13, 2016, 11:33 AM.
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Super awesome looking grill and pork!Comment
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Nice! Thanks for coming back here to share pictures Fuji! It's great to see the other side of the giveaways. Come back often and share more bragging picturesOriginally posted by fuji View Post
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Once you have your unit's individual characteristics figured out, you will be able to dial it in from the get-go. And, if the keg is like other kamados, the best procedure is to fill that son of a gun up; when the cook is done you shut the vents and re-use whatever is left for the next cook, usually adding fresh fuel on top but always cycling partially burned fuel. For me the only exception is brisket, which can go past the 12 hour limit.Originally posted by fuji View Post
Check CeramicChef's kamado information topic for lots of useful info!Last edited by Mosca; June 13, 2016, 11:11 AM.Comment
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Thanks to everyone for some really good ideas.Comment
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