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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

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  1. Today
  2. Welcome Dabble! It should not matter where you light it, I frequently light it on one side for low n slow. 1-2 inches up top and one of the mid size holes on the bottom typically keeps me in the 225-240f range. Here is the last brisket cook (I should have wrapped earlier - slept right through that alarm!). The dome temp on this was 240f, the MEATER in the brisket was reading 225 most of the night. Hope this helps. Good luck!
  3. I do in fact live in the great state of Wisconsin. Not too far from Green Bay. I am stoked to get it!
  4. 5698k

    Low and Slow Brisket

    The bottom vent only needs to be cracked about the width of a quarter for lo/slo cooks..and you’re correct, anything more than a quarter of a turn on the top will be too much. It’s ok to open it more for heat up, but it needs to be barely cracked for 225°. Give it plenty of time, it’s way more difficult if you overshoot significantly. Don’t sweat 10°+/-. Congrats on your grill, you’re gonna love it! Sent from my iPad using Tapatalk
  5. There will be a learning curve with the new KK. It's easy to want to keep fiddling with the vent settings (chasing temperature) but you have to do a little of that to find the sweet spot. I have a 21" KK now and soon to get a 32". I know I'll be relearning vent settings all over again. But that's half the fun.
  6. You'll get a lot of different ideas on this subject. Many members use a pit controller to keep a steady temperature and some play it by ear and adjust the top and bottom vent. You'll get just as many replies in the beef category so don't worry about your post not being seen. We read them all. But this will be a great place to put pictures of your brisket and tell us how you mastered controlling the temperature!
  7. Yesterday
  8. Johnny, Thanks for all of the that great information. I should clarify, I didn't know there was a tool called a billow. It makes sense thinking about the guru. I only meant to say I have burnt a few bags of lump charcoal in the KK and used "billows" because it sounded good... I guess I can take turns with my kids and blow into the guru port.... Hmmm! With that in mind sounds like I should only be using one of the smaller holes or the lower right damper and open the top damper about 1/4 turn.
  9. I usually cook my briskets at 275. I did a couple of chuck roasts a few days ago at 275 with my billows. I had my KK top vent open between 1/4 and 1/2 turn. I had all bottom vents closed other than the billows being in the guru port. I had the little yellow billows damper open about halfway. I had the basket splitter set up so that charcoal was only on the right side and the food on the left. I have a 42 not a 32. But this cook was very consistent for me. I light my fire with a looftlighter. I light about a baseball sized amount of charcoal. At the point that I light the fire, I already have the smokeX2 and the billows running. after lighting the baseball sized amount of charcoal, I close the lid and let the grill warm up to temp prior to putting the food on. in this case I didn't wait all the way until the grate thermometer was reading 275 - it was close though and the thick white smoke had subsided letting me know we were getting nice blue smoke. (about 30 mins or so). The Billows kept it pegged within 5 degrees of 275 for the 3 or 4 hours these took to cook. One of my first cooks with my KK was brisket and if I were doing a brisket I might set up the grill the same as I did then. I might put foil across most of the lower grate and use the full firebox just to be sure that I had enough fuel so that no reloading was necessary. I think putting a few pieces of wood on the bottom of your firebox and then putting coal on top is a good approach. I have done this with the cook in the pictures in this post and with the pork cook above and I got plenty of smoke flavor and it was not acrid tasting in the food. About the fire meandering around in the firebox - don't overthink it. In a previous cook I noted that since the oxygen from the billows is going to be coming mostly on the right side of the grill, you still probably want to shade your brisket over to the left hand side of the KK when you're using the billows b/c the fire is going to tend to be closer to where the air is coming in. I'd light a baseball sized amount of charcoal on the right center of your firebox and go ahead and have your billows going. Put the food over to the left center of the KK 32 once the temp reaches close to your target. Just use foil on the lower grate and a drip pan underneath your food as your deflectors. Happy cooking.
  10. Hey Cheesehead! With a name like that, are you up in Wisconsin? I have cooked a few briskets before on my old propane smoker. I had to cut the packer into two pieces to make it fit. I am excited to smoke the whole, whole packer. I try to take detailed notes and pics for my smokes to review and learn from. I would be happy to share them with you. You have to let me know when you get your BB32! You are going to love it!
  11. Greeting from sunny Tucson Arizona, I hope I am not being rude by breaking into this conversation. I created this same post under beef recipes. I thought I would get more responses by using this thread. I have recently picked up a BB32 to replace a simple propane cabinet smoker. This is my first post after much reading and a few cooks. I am excited to be part of the community! I have stoked up the billows on the KK a few times and I am still working on temp control. I am cooking up a brisket this weekend for a birthday party. I would love to hear the voices of experience. I am going to fill up the basket with lump after I strategically place a few pieces of smoking wood. I will probably use 5 or 6 pieces of mesquite. I think I will use 2 lighting cubes to get the party started. I have two questions: 1. Has anyone ever experimented with where you start the fire? I have been lighting the lump in the middle of the basket. The burns have been inconsistent. I thought about lighting the right (or left) side to allow the burn to migrate and possible increase the stability. Or, I could be overthinking it... 2. I want to smoke the brisket at 225 +/-. Does anybody have setting suggestions? I under stand that I only need to open the top about 1 inch. Where are you setting the upper and lower dampers to get 225 using the BB32? I am excited to hear back from you. I will post the cook when I finish.
  12. Great questions! As a soon to be owner of a BB32 I'm looking forward to hearing others input. I plan to smoke my first ever brisket on my KK once I get it. I have so much to learn!
  13. Greeting from sunny Tucson Arizona, I have recently picked up a BB32 to replace a simple propane cabinet smoker. This is my first post after much reading and a few cooks. I am excited to be part of the community! I have stoked up the billows on the KK a few times and I am still working on temp control. I am cooking up a brisket this weekend for a birthday party. I would love to hear the voices of experience. I am going to fill up the basket with lump after I strategically place a few pieces of smoking wood. I will probably use 5 or 6 pieces of mesquite. I think I will use 2 lighting cubes to get the party started. I have two questions: 1. Has anyone ever experimented with where you start the fire? I have been lighting the lump in the middle of the basket. The burns have been inconsistent. I thought about lighting the right (or left) side to allow the burn to migrate and possible increase the stability. Or, I could be overthinking it... 2. I want to smoke the brisket at 225 +/-. Does anybody have setting suggestions? I under stand that I only need to open the top about 1 inch. Where are you setting the upper and lower dampers to get 225 using the BB32? I am excited to hear back from you. I will post the cook when I finish.
  14. Pork butts with mustard binder and DAS BBQ rub from a home town joint. Pork loin roasts with DAS BBQ high octane sauce with espresso infusion as binder with Jansal Valley coffee chili rub. Both came out good. I slightly overlooked the loins. Flavor was awesome. This batch of pork BBQ from the shoulder butts had great bark but I think I prefer wrapping and going a little lower temp to pull than 203F. A little too much fat rendered out of this batch and wasn’t quite as moist as I usually want. Flavor and bark were incredible though. Chewy. Bacon-y. Smelled like Heaven. Sent from my iPhone using Tapatalk
  15. I learned this with my green egg a long time ago. If you burn it off, then the ceramics / refractory cement / whatever you've got becomes like a sponge for moisture. With my egg in the humidity I would notice on high temp cooks that water was boiling out of my ceramics and one time there was a gas explosion out from under the paint that took a chunk of paint off. From that point forward I quit burning the egg at high temps to burn stuff off and let that patina build up. I no longer had any issue with excess moisture in the ceramics. I also keep it covered. Anyway I have commuted all of this to the KK - I will burn at high tems to cook a pizza but I will not leave it going for hours b/c if you do have moisture buildup it has to go somewhere. Sure we have extra grout to fix venting, etc but don't force it to happen!
  16. Last week
  17. Come on down here. It's almost crawfish season again.
  18. You do know that I was born and raised in SC - no Yankee here, despite where I live now!
  19. I keep coming back to this picture. Just the right level of cooking for me. Soft bread and some wasabi mayonnaise. Heaven.
  20. I wish that little piggy came to my house ❤️
  21. @Tekobo. Please send leftovers to Michigan. Sent from my iPhone using Tapatalk
  22. Time to move to Cajun country, Tony. Don't worry, even though everyone North of I10 is considered a Yankee around here, we'll let you in. 😀
  23. Looks great.. Best to seal off the bottom of the charcoal basket in the front half with foil to prevent airflow from coming thru the front area.. You want to force the air thru the charcoal.. Air will of course take the path of least resistance that's why you need the foil.
  24. OMG @Poochie Y'all might freeze to death in such cold! 🤣 btw - the high here on Thursday will be 3F.
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