Any Kettle-Q tips?

Baysidebob · September 2012

Latest toy, a Kettle-Q arrived today.

I know at least one of you has one because I learned of it on this forum.

Any tips on the best ways to use it?

Thanks

bob

dweebs0r · September 2012

I had never heard of the Kettle Q. Here is a neat You tube demo.

http://www.youtube.com/embed/naWq_cUMHSs

xraypat23 · September 2012

get the egg hot. than close the bottom vent, leaving the egg open can lead to SCORCHING TEMPS

Mickey · September 2012

I gave mine away. Found I just did not use it and got tired of looking at it in the storage area.

vidalia1 · September 2012

My tip is to sell it and buy a Big Green Egg.... ;)

Baysidebob · September 2012

vidalia1 said:

My tip is to sell it and buy a Big Green Egg.... ;)

Uh.....It's designed to fit into my large BGE

scooter759 · September 2012

I bought a Griddle Q before they came out with the Kettle Q. Good concept and well built. I use mine on a Weber gasser. I find the cooking surface a little confining, maybe should have gone a little bigger. Works great for that good old diner food though. Also does good teppenyaki.

Also as mentioned here, temperature control may be an issue as the egg gets air and ramps up. I recommend you start with a small fire and let it stabilize with the Kettle Q inside for at least 30 min. I wouldn't think the lower vent needs to be open more and about 1/2 inch when you open the dome to start cooking.

EggerinLA · September 2012

Got one for my gasser and it fits my Egg. I love it. Brings another dimension to outdoor cooking. The thing is built like a tank.

Eggucated · September 2012

I love it! No more bacon smell filling up the house for a couple of days.

Griffin · September 2012

What is the advantage of this rather than just using a cast iron griddle?

Eggcelsior · September 2012

Griffin said:

What is the advantage of this rather than just using a cast iron griddle?

I'd guess it would be the back-splash to keep everything on the pan and the grease trap in the front. Helps prevent flare-ups and allows for intact arm hair.

YEMTrey · September 2012

Eggcelsior said:

Griffin said:

What is the advantage of this rather than just using a cast iron griddle?

I'd guess it would be the back-splash to keep everything on the pan and the grease trap in the front. Helps prevent flare-ups and allows for intact arm hair.

It also appears to be sloped so you can keep food out of the grease if needed.

BOWHUNR · September 2012

Eggucated said:

I love it! No more bacon smell filling up the house for a couple of days.

What's wrong with bacon smell in the house? I wish I could invent candles that smell like bacon grease and lump charcoal. I'd be a millionaire overnight!! ;)

Mike

Focker · September 2012

Griffin said:

What is the advantage of this rather than just using a cast iron griddle?

None. IMO, the sides create more of a hassle than advantage. It is much easier to flip foods without the steep walls of a skillet or kettle-q. The edges of a cast iron griddle come up at least a 1/4" to keep the grease from spilling over. If it builds up, I just take a paper towel and soak it up. The grease trap would be ok for scraping the burnt residue into during use. I just loosen it up with a flat spatula and the paper towel takes care of that too.

Do the kettle qs develop a seasoning as used? The ones I have seen used look new(unseasoned). I saw a video where a guy used a scrub sponge and water to clean his SS griddle after use. All of the residue was removed and it was returned to like new, unseasoned condition.

This is where the CI shines. It is essentially a nonstick pan on the egg, which gets better with time/use.

Mickey · September 2012

Focker said:

Griffin said:

What is the advantage of this rather than just using a cast iron griddle?

None. IMO, the sides create more of a hassle than advantage. It is much easier to flip foods without the steep walls of a skillet or kettle-q. The edges of a cast iron griddle come up at least a 1/4" to keep the grease from spilling over. If it builds up, I just take a paper towel and soak it up. The grease trap would be ok for scraping the burnt residue into during use. I just loosen it up with a flat spatula and the paper towel takes care of that too.
Do the kettle qs develop a seasoning as used? The ones I have seen used look new(unseasoned). I saw a video where a guy used a scrub sponge and water to clean his SS griddle after use. All of the residue was removed and it was returned to like new, unseasoned condition.
This is where the CI shines. It is essentially a nonstick pan on the egg, which gets better with time/use.

Very + 1

EggerinLA · September 2012

As I said above, as someone who has actually used both (has both in my arsenal) and not guessing, the Kettle Q is awesome and offers distinct advantages. As with any review, I dismiss anyone's opinion of something they have never used.

Hillbilly-Hightech · September 2012

EggerinLA said:

As I said above, as someone who has actually used both (has both in my arsenal) and not guessing, the Kettle Q is awesome and offers distinct advantages. As with any review, I dismiss anyone's opinion of something they have never used.

Fine, fair enough - as someone who has both in your "arsenal" - then please provide some specific feedback. Saying it offers "distinct advantages" and brings "another dimension" are meaningless buzz phrases.

At least the other folks are offering specific pros & cons to the discussion. That's like saying my new car is "top of the line" but w/out offering specifics, nobody knows what that means. I could have a Yugo, and a "top of the line" Yugo would STILL pale in comparison to a base model Cadillac, so my catch phrase "top of the line" means about as much as "distinct advantages" or "another dimension."

EggerinLA · September 2012

I would, but how you asked it is rather arrogant and belittling IMO (please no one come to his defense--that is the way I see it and I'm entitled to that opinion), so I will refrain. To the others, do a Google search about the product and read the reviews from actually owners. Then make a judgement.

Hillbilly-Hightech · September 2012

EggerinLA said:

I would, but how you asked it is rather arrogant and belittling IMO (please no one come to his defense--that is the way I see it and I'm entitled to that opinion), so I will refrain. To the others, do a Google search about the product and read the reviews from actually owners. Then make a judgement.

hmmm, how about this:

Oh please, pretty please, w/ sugar on top, oh great EggerinLA, could you PLEASE grace us w/ your wisdom of the Kettle-Que?

Is that better?

BTW, since you felt the need to send me a snide lil private message, I'll post the response here in public as I'm not afraid to do so & I don't need to do things in private:

EggerinLA's snippy whiny private message to me:
I have read a lot of your posts (some rather strange long posts that are very condensending and arrogant IMO) and frankly I don't care for you. I respectfully ask you to leave me along and don't quote me anymore. Something about you seems off kilter and I don't want to be a part of it.

My public response:
ummm, I'll quote whomever I want, thank you. As long as I'm following the Terms of Use of the forum, then I can make as long a post as I want, and I can quote whomever I want. You cannot control who I can quote, you aren't my Daddy. And while we're on the topic of making requests, I'd like to request that you don't send me any more unsolicited private messages.

Besides, you still did not offer anything specific to the topic about the Griddle-Que or Kettle-Q. For all we know, you could be the manufacturer trying to drum up business.

So please, unless you want this thread to devolve rather quickly, please offer up some specific statements, otherwise folks will see your ambiguous catch phrases for what they are: MEANINGLESS.

Thanks!!

EggerinLA · September 2012

You are right. And I have a right to just ignore you. Ignored.

If an adult asked me to leave them alone, as an mature person I would. Thus why I sent you a private message (private being the key word). I'm not going to play this game you want to play. Life is too short for that. Good luck to you.

Baysidebob · September 2012

I have very nicely seasoned carbon steel pans and cast iron dutch ovens. "Seasoning" is a layer of carbon that builds up on the metal and leaves a smooth surface over the rough surface of cast iron. It's great and pretty. It is not "non-stick". Throw an egg on a hot "seasoned" pan with zero oil and see what happens. The pic is of a stainless steel thing I used to grill onions on my Weber and left in the Q overnight many times. The smokey carbon-rich environment of the coolng Q has "seasoned" it. Stainless steel is already "smooth" and doesn't need to be seasoned. The comfort breakfast food you get in a "diner" is likely cooked on a stainless steel grill. I understand and share the love of cast iron but it isn't the only surface on which good food may be cooked.

Hillbilly-Hightech · September 2012

EggerinLA said:

You are right. And I have a right to just ignore you. Ignored.

If an adult asked me to leave them alone, as an mature person I would. Not a big deal.

ummm, you sent me an unsolicited PRIVATE message. First, any message posted PUBLICLY has a right to be commented on. Secondly, private messages are usually meant for exchanging private ideas, emails, etc, and not for snide lil comments. When I get snide lil comments in private, I make them public, so everyone can see the 2 faces of the person. I have nothing to hide, thus I do my stuff in public.

Third, you said you were "mature" but in your private message you stated that my posts were "strange, condescending, and arrogant" and said that you "don't care" for me, and finally suggested that I was "off kilter."

Now, I dunno, but none of those statements seem very nice, nor do they seem very "mature." Usually the ones who have to proclaim that they are something (ie, "mature" or "tough" or "intelligent") are NOT what they proclaim & they feel the need to try to convince others by proclaiming it. Those that "are" something don't have to shout it - they just "are."

But thanks though!!

BTW, back to topic - any specifics on the Kettle-Q? Or is it... "mind blowing"?? (another useless catch phrase) :D

P.S. I'm not playing a "game" dude - you sent me a private message which was not very nice, and now you're trying to play the victim & suggest that I'm attacking you. Go through & look at who started calling names first - HINT: it wasn't me.

P.P.S. Also, in your 2nd post regarding the Kettle-Q, which also did not offer any specific information, you stated "As with any review, I dismiss anyone's opinion of something they have never used."

So basically you're dismissing folks who ARE offering specific information - you don't think that's a bit condescending & arrogant??? Hello pot, ummm, it's the kettle... and ummmm, you're black!!

EggerinLA · September 2012

Baysidebob said:

I have very nicely seasoned carbon steel pans and cast iron dutch ovens. "Seasoning" is a layer of carbon that builds up on the metal and leaves a smooth surface over the rough surface of cast iron. It's great and pretty. It is not "non-stick". Throw an egg on a hot "seasoned" pan with zero oil and see what happens. The pic is of a stainless steel thing I used to grill onions on my Weber and left in the Q overnight many times. The smokey carbon-rich environment of the coolng Q has "seasoned" it. Stainless steel is already "smooth" and doesn't need to be seasoned. The comfort breakfast food you get in a "diner" is likely cooked on a stainless steel grill. I understand and share the love of cast iron but it isn't the only surface on which good food may be cooked.

Good post. Thanks.

Baysidebob · September 2012

At the local Farmers' Market there's this Pakistani guy who fast-ball pitches a lump of dough onto a big hot rock and turns out the best naan bread I've ever eaten. Hmmmmm..............If I get his recipe I wonder if I could do that on a pizza stone in the BGE?

travisstrick · September 2012

This one is fun too.

Fred19Flintstone · September 2012

Baysidebob said:

At the local Farmers' Market there's this Pakistani guy who fast-ball pitches a lump of dough onto a big hot rock and turns out the best naan bread I've ever eaten. Hmmmmm..............If I get his recipe I wonder if I could do that on a pizza stone in the BGE?

How does that work? Is the rock vertical? I bet if he were Canadian he would use a hockey stick and slapshot it against the rock!

Griffin · September 2012

This took an interesting turn. I was just asking a question out of curiosity, looking for honest feedback, not suggesting one was better than the other. Never seen one in person or in action so I was curious. Didn't see this coming.

Mickey · September 2012

Griffin said:

This took an interesting turn. I was just asking a question out of curiosity, looking for honest feedback, not suggesting one was better than the other. Never seen one in person or in action so I was curious. Didn't see this coming.

Jason you seem to be a troublemaker, my only question: Do you have a kilt?

Griffin · September 2012

That's me....a big troublemaker. :ar! No I don't, will you still admit me to Salado?

Mickey · September 2012

Griffin said:

That's me....a big troublemaker. :ar! No I don't, will you still admit me to Salado?

Will move the request to our admissions chair: Travis
:ar!

travisstrick · September 2012

Kilt or eye patch, your choice.

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