Jump to content
Bobkat

Virgin KK - ON IT'S WAY

Recommended Posts

Supposed to be delivered tomorrow - FINALLY :pals:

So what does the collective mind share suggest for the newbie's 'first cook'? :smt017 And should I burn a fire or two to get that 'smell' out I've read on other threads?

Oh - and thanks to all for bearing with my tedious posts during the 'gestation' period.

Link to comment
Share on other sites

Well, first there are the photos. Birthing photos. New nursery photos. Photos with siblings. Loading with lump photos. Photos of food prep. You get the idea. :wink:

Q porn... it's a curse, but we're hooked. :roll:

What you cook is up to you. You could do a quick and hot for supper, or a low and slow to get the feel of the temps. Or maybe something in between, like a stew in a dutch oven. More of a fall/winter dish, but still delicious.

Depending on where you are, roast some fresh corn?

People who have reported the slight smell say it hasn't gotten into the food. I'd think a hot sear, with the top open, would further reduce the chance it would get in.

Very exciting!! :D

Link to comment
Share on other sites

I would do a couple of low and slows first just to be safe with a new grill. Generally Boston Butt is every one's first recommendation since it is very forgiving and will do wonders for seasoning the inside of your grill - hehe. It will be immediately obvious after that first cook that your grill has been devirginized!

-=Jasen=-

Link to comment
Share on other sites

I would do a couple of low and slows first just to be safe with a new grill. Generally Boston Butt is every one's first recommendation since it is very forgiving and will do wonders for seasoning the inside of your grill - hehe.

Only problem is, a butt is a long cook. So, no instant gratification. AND, if you aren't used to controlling the temp yet (or no Guru), don't try doing it overnight or you'll make yourself nutty. Ask me how I know that! :wink:

Link to comment
Share on other sites

AND' date=' if you aren't used to controlling the temp yet (or no Guru), don't try doing it overnight or you'll make yourself nutty. Ask me how I know that! :wink:[/quote']

Welcome. I'm new to this forum too. I'll have to agree w/ Sanny. I did an overnight brisket for my first cook, and the temps rose some time during the first 8 hours or so of cooking. Temps kicked up to 300, and the brisket cooked way too fast.

I did a couple of test burns before my first cook. Not because of any smells (which I didn't notice), but because I wanted a grip on controlling the fire in this new equipment. I ended up screwing up the first cook session anyway. Live and learn.

In retrospect, I probably should have done pork ribs for my first cook, because it's the meat I cook most often in my other smoker.

I suppose this is my advice: cook what you're most familiar with to appreciate the differences between your old equipment and the KK.

Link to comment
Share on other sites

AND' date=' if you aren't used to controlling the temp yet (or no Guru), don't try doing it overnight or you'll make yourself nutty. Ask me how I know that! :wink:[/quote']

Welcome. I'm new to this forum too. I'll have to agree w/ Sanny. I did an overnight brisket for my first cook, and the temps rose some time during the first 8 hours or so of cooking. Temps kicked up to 300, and the brisket cooked way too fast.

I did a couple of test burns before my first cook. Not because of any smells (which I didn't notice), but because I wanted a grip on controlling the fire in this new equipment. I ended up screwing up the first cook session anyway. Live and learn.

In retrospect, I probably should have done pork ribs for my first cook, because it's the meat I cook most often in my other smoker.

I suppose this is my advice: cook what you're most familiar with to appreciate the differences between your old equipment and the KK.

Which is why I recommended a Boston Butt for the first cook since it is very forgiving if temps do rise, where a brisket is more for when you learn your equipment! But the ribs also sound like a good idea. My intent was mainly for him to stay away from high temps for a few cooks and the Boston Butt offers a nice long break in!

-=Jasen=-

Link to comment
Share on other sites

I think I'm gonna go for the Guru J....heck, I've gone THIS far w/ the investment so why stop now? So when they say 'line of sight' is that unobstructed? In other words, I assume the remote works in the house say waaaay over in the bedroom and through walls to tell me what's going on right?

I'm thinking the Boston Butt w/ a dry rub...but again, you guys say not to worry about some sort of a 'break in fire'?

Link to comment
Share on other sites

BK,

I wouldn't bother with any fire that is not under food, unless you are just wanting to have some fun. :wink: If you are going to do a low and slow without the Guru, I would pay some attention to the lump sorting/stacking (big pieces first, then medium filling in with the small). When you have a Guru, you can pretty much just dump and go (I do anyway)

Link to comment
Share on other sites

If you are going to do a low and slow without the Guru' date=' I would pay some attention to the lump sorting/stacking (big pieces first, then medium filling in with the small). When you have a Guru, you can pretty much just dump and go (I do anyway)[/quote']

I dump and go even without the guru. The KK basket holds so much lump its never been an issue.

Link to comment
Share on other sites

I think I'm gonna go for the Guru J....heck, I've gone THIS far w/ the investment so why stop now? So when they say 'line of sight' is that unobstructed? In other words, I assume the remote works in the house say waaaay over in the bedroom and through walls to tell me what's going on right?

I'm thinking the Boston Butt w/ a dry rub...but again, you guys say not to worry about some sort of a 'break in fire'?

I assume since you are talking remote, your thinking about the Procom. Yup, no problem through the house. Basically whatever distance you received at with your 900Mhz cordless phone is about what you can expect out of the Guru since that is the frequency it operates at (and get rid of those old 900mhz phones if you still have one..some interfere with the Guru receiving the signal). But I love my Procom and think you will too. Just dump in the charcoal and go!

Some may say not to do a break in fire, but I suggest it. It is too easy not to do.....and tasty too. Dry rub and Boston Butt sounds spot on!

-=Jasen=-

Link to comment
Share on other sites

Just dump light and go

I am new to ceramic cookers and I will probably get a Stoker sometime in the future but I haven't really needed it yet.

I have done ribs, a brisket, a 10lb sirloin tip roast and pork shoulders overnight.

1/4 turn on the tophat and a sliver open on the bottom pinwheel vent and it sits between 225 to 250 all day/night long.

I just dump in the lump with no sorting or stacking. I put a 3" stick of fat wood in the middle and light it with a propane torch.

Probably the easiest time I have ever had with a grill and with the best results.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.




×
×
  • Create New...