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Dry brined, butter injected and Smoking tasty Amazes me how small it looks on the 32

First time doing a calzone and with the Komodo stone on the top rack it’s a perfect setup.

I made up a avocado salad with spicy broad beans ribs are almost done..... Sent from my SM-T835 using Tapatalk

This has been my setup along the line Dennis suggests. Baking Steel on upper grate preheated at 550 on the dome thermometer with Grill Grates beneath as a heat deflector. Now that I look at it again, seems I got pretty even top heat on this. Think I'm gonna go make me a pizza...

This started as a 15 lb prime brisket ( thank you, Costco): pretty much followed all of Aaron Franklin’s methods for trimming, slather, seasoned with 50/50 salt and pepper. Into the 32” KK at 11 pm last night, off at 10:45 this morning at a perfect 203*. Got up at 4:30 am and wrapped in butcher paper. Used large lump Komodo charcoal and post oak. Temps were 275-300 ( would have preferred 250-75, but what the heck). Impressions: I usually don’t have access to post oak and use fruitwoods. This is noticeably more of an acrid smoke flavor (in a good way) than the sweetness I get from the cherry or apple. I think it is a better match for the beef brisket, though I will stay with fruitwoods for pork. Bark was excellent, brisket completely done and tender. After really ruining the first 4 briskets I tried, the last two have been excellent...I think I’ve got this.

I am very fortunate not to be going through what the eastern states are at the momment is absolutely off the Richter scale. The area of some country's have been destroyed. Not to mention the wildlife. My heart goes out to all involved. Got some bass straight shorties a double pack. .prepped one of them and vacuumed sealed for another time..most will know I have a pretty warped from the norm experimenting streak in me lol. I gave the bottom some purple crack.and gave it a triple rub a coating of butt rub a sprinkling of grill mates and a dash of Gunpowder. .they are waiting ..on they go over jam wood can't wait.. Sent from my SM-T835 using Tapatalk

I believe the part about the beef ribs, they look delicious but the part about you making the salad is stretching it a bit.

Definitely an interesting setup. Never thought of using my Grill Grates as a heat deflector but it totally makes sense. Going to try that idea soon. Other than low-n-slow or grilling, most everything I cook on the KK - side dishes etc... Are always cooked on the upper rack. It just does a better more consistent cook. (not totally related but thought I would mention it)

23" Ultimate Komodo Kamado Color: Gray & Coral / Chevron pattern. One owner, new in 2010. Was under canvas cover until 2012, since then has been under pavilion roof and canvas cover. Very clean, excellent shape, has one dinged tile that I hit when I unloaded it in 2010. The dinged tile is a cosmetic issue only. All three original grates, one drip pan, one heat deflector stone & new blue cover. I added the main lid 'D' shaped gasket in 2014. New front draft door w/ two dials added May 2019. You will need to have a lift gate truck. weighs ~600#. It rolls easily.

I tried Dennis’s recommendation of using a pizza steel. It made a great pizza. The crust was excellent. I used a 3/8” thick 16” diameter pizza steel. I was at 475 degrees for about 1 hour on the 32BB before adding the pizza. I also used parchment paper to help slide the pizza on and off easily. With the setup, I also used the 32BB pizza stone and inverted the KK pan with the pizza steel on top of the pan. So the pizza was cooked between the elevated pizza steel and the bottom of the pizza stone. See photos of setup. I used a temp gun and checked a few areas prior to the cook. The pizza steel was trending around 625, the bottom of the pizza stone 575, and the top of the pizza stone 525 with the 32BB at 475 degrees. It took 6 minutes to cook the pizza. I also cooked a pizza on top of the pizza stone as a comparison, it took 9 minutes to cook and was good but lacked the char and extra crisp on the bottom of the pizza. The pizza dough is Neapolitan style homemade recipe from “Glen an Friends Cooking”.

Howdy, K-K peeps: attached is today's project, about 13 lbs of beef chuck ribs, smoked at around 285-300 with post oak for seven hours. They are no resting, wrapped in butcher paper in the igloo cooler, and will be served later with some nice sides for Sunday dinner. Some days, life is good.....

I’ve been getting these from Oliver’s Butcher here in Denver. They are beef chuck ribs which my butcher there says have better flavor than plate ribs. It certainly is a LOT of meat, and really rich. I think one of these racks could feed four people ( or, as used to say in Louisiana, two hungry Cajuns.)

True dat! The Washington, DC suburbs are somewhat renowned for having a rather high concentration of them. ‘tis why after 25 years here we’ve decided to migrate two hours south into the heart of Virginia’s wine country.

Any shots of the calzones in the KK baked? Looks tasty!

That being said, I get notes about KK's on Craigs list frequently and hear about them being sold on Craig's list. So I know it does work. I'm sure different locations have varying levels of schmucks too..

Pequod, I really do appreciate your advise. I will work on those postings tonight. You are correct about Craigslist postings. I have had my fair share of the scammers and other related issues there. Thank you, Car Doc

I need to do some calzones it's been a long time since I did some. Yours looks great.

I posted my 23 on Craigslist for awhile. Found that to be pointless. In spite of my ad clearly stating “no schmucks” I heard only from schmucks who thought it should be listed for significantly less. One even thought we should strike up an email conversation about the great virtues of the Big Green Egg. In the end I decided to keep it. I would suggest listing at a high visibility BBQ forum like BBQ Brethren or Amazing Ribs (there is a paywall, so you’ll need to join for about $30). I successfully sold a cabinet smoker via BBQ Brethren. Both of those forums are chock full of people that appreciate a great cooker. Far fewer schmucks.

I agree with Herbie J

I wish I was at that taste testing.

Looks excellent!

Anytime there is browning involved I suggest using the upper grate.. this puts your food closer to the heat coming off the walls/ceiling. I'd also suggest trying putting the baking steel directly onto the grate without anything between it and your fire. If adjusting the heat does not get the top bottom balance you need, then you can shield the bottom with something to reduce the baking steels's heat while increasing the top heat. Of course what you want is to find a temp that the crust gets the leoparding you want and the top browned just right. If you find the steel too hot at the temp that cooks the top how you like.. even adding some foil underneath the baking steel on the main grate will reduce the steel's temp.. you don't necessarily need to block all the direct hot air, covering up half the area will drop the temp less than the whole steel of course so you can fine tune.... Have fun post photos!

Cool setup.

Tasty looking pizza.

Very interesting configuration. With that you appear to have created a more balanced top heat source. I like it. Definitely stealing this one (pun intended).

HAPPY NEW YEAR TO ALL CURRENT AN FUTURE KK OWNERS 🍾🥂🥃🎈🎊🎆 Sometimes it just just needs to be something special. In this case 1* Restaurant, my wife and I goes there every year to celebrate the New Year, always excellent

Great looking beef ribs. I love beef ribs when I can find them with a decent amount of meat on them.

Now that's a great project