Sleep like a baby with a KK

[Turtle]

I searched the web for stuff on the Chuck Roll and ran accross a real nice, detailed explanation of one man's CR cook. http://www.peoriacustomcookers.com/new/recipes/chuckroll.html

All the pics were neat and all but I just died when he said his wireless tempature monitor started blairing at 2:30 AM and he got up to put more fuel in the Pit. And then the monitor went off at 7:30 AM so he went out to put more fuel in the Pit.. and then..

Turning the phone off is a great rule, but if you don't have a KK..

[twharton]

Sleep like a baby with a KK

He did a beautiful job but what a hassle!

All we have to do it set it and forget it.

Feeling smug in Gulf Breeze Florida!

Where thousands live the way millions wish they could.

[johnnyboy]

Wow! Quite a set of claws he uses there to pull the meat eehh?

Wonder if he's ever heard of using cotton gloves inside surgical gloves, or what ever those rubbery gloves are called.

[Curly]

Yeah, I'm gonna get a pair of them Bear Claws one of these days.

[leejp]

I'm going to do one for X-Mas... First KK overnighter

Maverick sent me a new ET-73 (hope this one works). I'll get a~24#er which will go in the cooker mid afternoon the day before.

The best I've done on the KK is ~5HR stretch where I've not had to do any damper adjustments. But I generally run a tighter range (200*F-240*F). As the chuck roll is a very forgiving piece of meat I'll set a wide range for the ET-73. Say 200*F~260*F.

I'll also use the minion method with a slight modification. Instead of few pieces of bigger lump, many bits of smaller lump to keep the coals closer together so they light and spread more predictably/consistently.

Any additional advice from the overnight veterans here?

[Curly]

Re: I'm going to do one for X-Mas... First KK overnighter

Maverick sent me a new ET-73 (hope this one works). I'll get a~24#er which will go in the cooker mid afternoon the day before.

The best I've done on the KK is ~5HR stretch where I've not had to do any damper adjustments. But I generally run a tighter range (200*F-240*F). As the chuck roll is a very forgiving piece of meat I'll set a wide range for the ET-73. Say 200*F~260*F.

I'll also use the minion method with a slight modification. Instead of few pieces of bigger lump, many bits of smaller lump to keep the coals closer together so they light and spread more predictably/consistently.

Any additional advice from the overnight veterans here?

Before I moved I had 3 bins for lump. Large, medium and small bins. After a cook I usually loaded the left overs into the small bin (picked through first). So on a low-n-slow I used only from the small bin. I haven't got that setup going here yet, but the smalls always worked great on the low-n-slow.

[leejp]

meat, rubs, smoke wood, sauces... is important BUT

When the rubber hits the road, good barbecue is all about consistent/predictable heat+smoke (coal) management. That's why I own a KK.

Maverick sent me a new ET-73 (hope this one works). I'll get a~24#er which will go in the cooker mid afternoon the day before.

The best I've done on the KK is ~5HR stretch where I've not had to do any damper adjustments. But I generally run a tighter range (200*F-240*F). As the chuck roll is a very forgiving piece of meat I'll set a wide range for the ET-73. Say 200*F~260*F.

I'll also use the minion method with a slight modification. Instead of few pieces of bigger lump, many bits of smaller lump to keep the coals closer together so they light and spread more predictably/consistently.

Any additional advice from the overnight veterans here?

Before I moved I had 3 bins for lump. Large, medium and small bins. After a cook I usually loaded the left overs into the small bin (picked through first). So on a low-n-slow I used only from the small bin. I haven't got that setup going here yet, but the smalls always worked great on the low-n-slow.