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The good news is I shipped a container of Coffee Wood LUMP Charcoal and it came in this week. The bad news is that NYK no longer accepts charcoal shipments in 40' containers. This is a big bummer because I used to put charcoal above the grills in my monthly containers. Argh.. now I need to ship it in 20' containers as semi-hazardous material.. paid for in full. This adds $7.5 to my per box cost on the lump and half that on the coco char. (lump is 2x the volume) I have raised the coffee char only $4 to $28 for the time being.. I'll get you all addicted to it before raising the cost. More good news is that it's truly premium lump designed to give you the most smooth coffee smoke flavor. Only large and medium pieces which have the most organic vapor in them.. The smalls are sold here in the local market.

You can add as many boxes of charcoal to a grill order without changing the delivery significantly. They are already picking up and delivering hundreds of lbs with the grill. All charcoal burns the same time "by weight". The coco char only appears to burn longer because you can put more of it in the basket because it's more dense. A 23" basket can hold 16 lbs of coco char, at 235º it will definitely burn 80-85 hours. The 32 would hold more charcoal, about 30 lbs giving you about 120 hours. I'll do a full 32 burn this weekend.

20 lbs I'm not sure on the coffee.. probably only 30-40 because they are twice the size of the coco char. Palettes are 40lbs

I love smoking pot, I mean I love my smoking pot. That darn spell and grammar check.

I basically follow Aaron Franklin's brisket method (except I like more spices in my rub). No need to wet brine (dry brine is OK the night before). If you have full packer cuts (point and flat), it will take a bit longer to cook than if separated. Leave about 1/4" fat on top to keep it from drying out too fast. Wrap in pink (non waxed) butcher paper after the stall is over (typically around 170F IT), shoot for 203F IT for final temp. You can wrap in foil, a beach towel, and store in a good insulated cooler for hours before serving, so err on the side of starting earlier vs later. Cooking time is more tied to thickness than weight. Like I mentioned earlier, if you separate the point & flat, it will cook much faster than if left whole. For me, a flat will cook @ 275F in about 6 hours. YMMV.

I had heard rumblings of infused coco char, and if this is the case, it's all the same burn wise. If you're talking coco char vs coffee lump, the coco char is much more dense, so a load of coco will last much longer than a load of regular lump. As to your first question, at one time, a user loaded a 23 with coco, and it went over 80 hrs at 235°. I haven't had that kind of burn, I I think you could do half that time effortlessly. A 32 will take a bit more time to heat, and you can put more cold protein on at any one time, but the overall burn should be similar. Rob

First, I don't think brining beef is necessary, particularly prime briskets. Rubbing the night before is a good idea though. What rub are you using? How much do your briskets weigh? There's no way to guess a time without brisket weight. Your basic butcher paper plan is a good one, plan on wrapping at approximately 165° internal, this is about when the stall is. Once done, you can start probing around 190°, but most often brisket is probe tender around 200°-205°, make sure your temp probe, and your tenderness probes go in the flat, the point will be tender way sooner. How much do you plan on trimming? I like to remove all hard fat, including between the flat and point, but I do leave the fat cap alone. The more fat you remove, the more rub will be effective, plus the hard fat has no flavor benefit. I'm guessing you're planning on indirect cooking. Set your cyberq at 275°, and let that ride. I like to cook fat cap down, but this is an infinite subject of discussion. Cook and wrap as stated above, and plan on roughly 1 hr/lb. I like a simple 50/50 sea salt, black pepper rub, or you can search in this forum coffee cardamom rub, I don't use the oil. Keep it simple, feel free to ask more questions, there are lots of seasoned brisket cookers willing to help. This is how I trim briskets. Rob

The best example of the image problem is my Steak Firecrackers post. There are two extra pictures at the end of post #1 that can't be deleted. If I go into my account and look at my attachments they are in there and are duplicate uploads.

It seems i cant allow users to delete or hide their replies without allowing them to hide/delete their topics as well. I was not aware the users had that option, it much have been setup like that before i came on board. Im glad someone had pointed out the issue, so i have been able to quickly fix it up. so thanks to @billg71 and @Stile88 for fine tuning this. @Stile88 spot on, the (s)mods had access (before my time here) to delete posts from any user. I have now removed this so they can now only hide them, so the content can still be left behind and only admins can delete posts. This should keep things consistent (not that there ever was a problem in the past). Thanks for your help on this. I will move this thread to the forum improvements section.

I'll check that out. If only in Australia that would be a bummer. Maybe one day we should suck up the shipping and swap rubs. I'll send you some and you send me some.

I'm going to list my favorites for you, you will need to prioritize as you see fit. I personally cannot live without any of the following: Dual bottomed Drip pan. Why? It preserves juices without burning them to a crisp, captures dripping perfectly during a turkey cook. Fantastic for low and slows that tend to shed a lot of fat (brisket, ribs, etc.) Large baking/pizza stone. Nothing like cooking your own pizza or baking fresh sourdough bread Teak Side tables, absolutely beautifully built, sturdy as can be and certainly required if you do not have a table near by. They look great too extra basket with splitter. very convenient and works great for Reverse sear cooking. Minimal reconfiguration of hot grates, etc when using the basket splitter A non KK accessory that I truly love is the CyberQ Wifi with the Guru Fan, makes long cooks effortless and allows me to fine tune low n' Slows remotely KK Cover, mine is in Persian Green and fits like a glove to protect my investment Map gas torch for lighting charcoal, really effective and efficient. takes about 90 seconds and you know you are good to go grill floss for keeping the grates free of gunk, inexpensive and highly effective ultimate Rib Rack, really lets you maximize your baby back affliction, if you suffer that way... I think you will find that having a lot of friends is pretty good to. you'll want to cook a bunch of deliciousness often and without those friends to help you consume the amazing food you may need a physician to help manage the side effects. I think the friends are a better investment than the physician (no disrespect to the medical professionals among us)... Ed, I can tell you one thing for sure: You ARE going to have MORE FUN than you ever thought possible COOKING ON A KK! Welcome aboard