hbob Posted July 23, 2008 Report Share Posted July 23, 2008 I see from the PDF manual I just received, it is recommended to warm up the grill for 24 hours at 200 degrees. Can briquettes be used for that since they burn cooler? Any ideas on what to cook that low and slow, or should I just let it be warm and wait till I can fire it up for real? Quote Link to comment Share on other sites More sharing options...
jdbower Posted July 23, 2008 Report Share Posted July 23, 2008 Personally I wouldn't use briquettes, they're mostly fillers and binders that may leave a residue all over the inside of the cooker (think of it as burning glue). They're also less able to be controlled as they're usually designed for rapid lighting and getting to grilling temps quickly. Some cheap lump like Cowboy would be much better, but something a bit better like Royal Oak is a great investment - especially if you intend to cook for your break-in. If you haven't already, check out The Naked Whiz' lump reviews. Pork butt seems to be one of the most common first cooks for a break in. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 23, 2008 Report Share Posted July 23, 2008 Re: What to use for curing period I see from the PDF manual I just received, it is recommended to warm up the grill for 24 hours at 200 degrees. Can briquettes be used for that since they burn cooler? Any ideas on what to cook that low and slow, or should I just let it be warm and wait till I can fire it up for real? Most people here go for a boston butt on there first cook since it is very forgiving to someone learning the controls. I don't see why briquettes could not be used (thought they will create a lot more ash). But your only talking for your first cook firing anyway..right? No idea how long it will last, but a load of royal oak lump will go the full 24 hours in the 225 range. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Jackie from Jersey Posted July 23, 2008 Report Share Posted July 23, 2008 .. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 23, 2008 Report Share Posted July 23, 2008 Whoops. I thought you didn't have to do low temperature to cure anymore. Does that mean I did something bad to my kooker? I believe all of Dennis' newest generation cookers have all been pre-fired at the factory. That was only a recommendation on some of the previous models.....but not a necessity. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Jackie from Jersey Posted July 23, 2008 Report Share Posted July 23, 2008 .. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 23, 2008 Report Share Posted July 23, 2008 I thought that's what I read. I would do myself in if I screwed something up. When I read this' date=' it made me think of my just noticed slight smoke leak by the KO on Komodo under the front latch/handle. I thought maybe I DID IT by not curing. But I assumed pre-fired meant that I didn't have to. So, do I just let a barely noticeable smoke leak go or tweak it & make it worse?[/quote'] Unless a smoke leak is bad enough to effect extinguishing your grill or temp control, then it is pretty much pointless to adjust since it is not hurting anything. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Jackie from Jersey Posted July 23, 2008 Report Share Posted July 23, 2008 ... Quote Link to comment Share on other sites More sharing options...
jdbower Posted July 23, 2008 Report Share Posted July 23, 2008 Frequently a new grill will need a few lid adjustments as it settles in to get an optimal seal. Luckily this is a pretty easy process and shouldn't need to be done much after the initial break in period. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 23, 2008 Report Share Posted July 23, 2008 The grill took longer to cool last night' date=' but I thought possibly the fibrament stone/deflector was maintaining the temperature because that was the only different thing I had done. I'll have to check the next time I use the grill. I know leakage was associated with older models, but mine is only a couple of months old & has the new gasket assembly.[/quote'] The grill is going to stay hot for a long time due to thermal mass. But you should be able to cook, shut it down and come back 30 or so minutes and not have any glowing coals anymore. That was what I meant by extinguishing. Small smoke leaks are not a problem. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 23, 2008 Report Share Posted July 23, 2008 Frequently a new grill will need a few lid adjustments as it settles in to get an optimal seal. Luckily this is a pretty easy process and shouldn't need to be done much after the initial break in period. Not that this still cannot happen some, but for about a year now, Dennis has been pre-crushing the gaskets to help compensate for settling. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Duk Posted July 23, 2008 Report Share Posted July 23, 2008 I thought I had a leak at the same place and it turned out I didn't have the latch latched all the way down Quote Link to comment Share on other sites More sharing options...
Jackie from Jersey Posted July 23, 2008 Report Share Posted July 23, 2008 .. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted July 23, 2008 Report Share Posted July 23, 2008 Re: What to use for curing period I see from the PDF manual I just received, it is recommended to warm up the grill for 24 hours at 200 degrees. Can briquettes be used for that since they burn cooler? Any ideas on what to cook that low and slow, or should I just let it be warm and wait till I can fire it up for real? Hi Harley, Your OTB is a V/R3 Supreme and was fully broken in at the factory.. Your ready to go.. Only the old classics or V/R1 OTB's need curing. Nothing built in the last 2 years. Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 23, 2008 Report Share Posted July 23, 2008 Re: What to use for curing period Can briquettes be used for that since they burn cooler? Don't use briquettes for anything. They'll just make you sad. Taste nasty, leave lots of ash, smell bad. I take that back - Gramma used to keep a couple in a bowl in the refrigerator, to absorb odors. I guess that's ok. Lump or Dennis' new extruded will make you happy. Quote Link to comment Share on other sites More sharing options...
TheNakedWhiz Posted July 23, 2008 Report Share Posted July 23, 2008 I don't think there is any reason not to use natural briquettes like Wicked Good Charcoal's. All they contain is charcoal and a starch binder. The amount of starch binder necessary to make them stick together generates the large amount of ash (although, I have tested lump that made more ash than the WGC briquettes), but I have never noticed a bad smell from natural briquettes. Now Kingsford's new briquettes with "Sure Fire" grooves are another story. They give off incredibly burning irritating smoke while they are lighting. I would never advise anyone to take a deep lung full as it would be quite nasty. You used to be able to take a nice whiff of the old Kingsford but the new stuff is highly irritating. Speaking of K'ford, I noticed they are selling briquettes in a retro sort of bag, now. I had thought it might be like Coke Classic, that they brought the old briquettes back, but nope they are still the new "Sure Fire" briquettes. Quote Link to comment Share on other sites More sharing options...
trish Posted July 23, 2008 Report Share Posted July 23, 2008 I was pressed for time and used a hot plate....it was kinda late by the time I uncrated and I stuck the hot plate in until the next evening. Then I don't really remember what I cooked. Quote Link to comment Share on other sites More sharing options...
