carriesanaxe

they were all from our local Russian delicatessen. Mostly pork and beef, some mixed. Don't think I'll go back though as they used too much preservatives they made us feel a little uncomfortable.

The forum says that I have been a member since April 2012 so since around then.

some of the fun we've been having with KK

Re: Forestlumps charcoal Im having a horrible time using the forum. I'm logged out nearly every five minutes and every time I write a post and submit it chances are I have to login again as well. I'm using an iPad not sure why that would make a difference though.

Re: Forestlumps charcoal I ordered six boxes in the sale. Unfortunately the shipping company used seems to have mangled them I have one or two boxes in decent condition but there's really not that many large chunks in them like advertised. The charcoal quality itself is great stuff though. Lights very quick and burns very clean.

Re: 1st time Brisket -- Triumph or Tragedy? Damn the BBKK looks great with food on it

Re: Sure fire pork butts and ribs Okay so the latch was closed correctly that wasn't the problem. I use BBQ guru and the slot was close to a quarter on the intake fan. No red color, understood. I think the problem may start when the lid is opened to put meat inside or check progress. The rush of air causes the wood chunks to ignite and then the temperature spike. It takes a little while to position two 10 pound butts on the riser rack as well as a few things underneath it and then decide on all the probes placement. When the lid is finally closed I spike all the way up to 400 before it drops down again to the desired range of 225 to 250. Should I cut down on wood? I usually use around two 5oz chunks.

Re: More Sear basket fun Dennis, have you considered building a half splitter? That way one could do that minion method and place their wood in progression along the curve. I tried it a couple times with a piece of perforated scrap metal. The perforations allow for airflow through the core, but prevented igniting the entire basket at once. Two out of three times it worked really well. The other time it started to go out because the metal was oddly shaped and fell over. If you made one I would totally buy it.

Re: Sure fire pork butts and ribs Okay, so it went great! thank you guys! sorry it took so long to respond. I've done this three times now, two butts at a time. The flavors always amazing and it's always great when I take it to 198 and then hold it. Things I have noticed though are that you do not need a water pan under any circumstances for pork butt. At 225 for 14 hours I'm still struggling to get a good bark. The bark i have is very dark, like brisket dark. I eliminated sugar from the rub, used Forest Lumps and Oak for every cook but I can't seem to get that nice reddish color that I see posted. Also, fire control seems to be something I'm struggling with. I only light one coal and place on top of the full basket but inevitably at some point during the cook the entire basket is lit and the temperature rises higher than I want it to. On one cook I even divided the fire basket slightly with a piece of metal so that the fire would have to work its way around in the minion method, But that caused it to nearly die and I had to rescue it. There are absolutely no air leaks anywhere. What am I doing wrong.

Re: 32'' Just do it no way to go wrong.

Re: Turbo Lighting a Ceramic Grill Kind of the reverse topic but I was wondering what it would be like to have a CO2 snuffer. Just a hose you could run to the inside and turn on when you wanted to shut it off.

Re: Emulating Wood burning pizza ovens with KK What are you using to put holes in the bottom of the Dutch oven? I do not have a drill press. Is there something else I can use?

So this Sunday I'm trying my first official large-scale barbecue. Will be for about 15 to 20 people. I will be doing two pork butts and five racks of loin back ribs. (And sides) This will be my first attempt at pork butts. And since there will be a lot of beautiful ladies, I must impress. We will be eating at 2 PM on Sunday so I would need to start the butts the night before but I won't be able to check them during the night. What's your surefire method for success for me? (I should probably mention I have a cyber Q and will be using the lump kebroak charcoal.) Also plan on doing the ribs the day before, foiling them, putting them in the fridge and then finishing in the next day. Any tips on making that better?

Re: Smoking wood Ha ha I burst out laughing as soon as I saw the picture for the Alderwood.

Re: Everyday Misc Cooking Photos w/ details Thanks, I've never BBQed before. I can't get over how intuitive it is. Can only get better too! The ribs are great! They came out a little bit dark but it wasn't really a problem. Here's the album: http://imgur.com/a/CPjyg