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So I am doing a brisket overnight on my new 32. I attached the cold smoker to get some additional smoke in there and to see how well it works. I’m still trying to get my settings figured out but so far it is starting to hold completely steady. I’m also using the Cocochar for the first time as well.

Now I understand what everyone is talking about when you unwrap this beauty. I can’t believe it is really mine. IMG_4310.MOV

Meat side up for three hours, wrap in pink butcher paper until they reach my desired internal temperature of 203. I use a variety of ribs including Dizzy Pig, local Chile based ribs, Meat Church (Honey Hog Hot is my favorite for pork). These were coated with Albukirky seasonings Sweet Red rub. I also don’t do baby backs anymore. Not enough moisture for me. I cook St. Louis or full spares.

Wingman, That is a beautiful batch of ribs. How long is the total cook, and what temp? I ‘m using the last of the three racks of beef ribs ( pictured) with some leftover red beans and sausage, shredding and adding the meat to the beans to make filling for beef and beans enchiladas with red Chile sauce from the Hatch Fresh Chile Company down in your neck of the woods. It will be a mix of mild and medium, as the medium is a bit hot for us. Should be yummy.

Post-election wine delivery: Ready for the long count. 😉🍷 And I kept getting texts to "Jerry" about voting in various state races (incidentally, a state in which I do not reside...)

It’s hard to shake the desire to ride. I sold my bike. Less than a year later I bought this one. I hope everything worked out and you’re out there helmet up and rubber down. 8F3BC012-34DC-42BA-B4CF-3C3C2060AFD4.MP4

Well, boys and girls, lads and lassies, fellow cooks: I have my new BBQ Guru all set up for the first time and am doing some fabulous beef chuck ribs, using most post oak and a little cherry. So, we have some nice fresh, not frozen, beef chuck ribs to start with and the new BBQ Guru DynaQ is all ready to go to work. The Guru got set up in the 32" KK , which was loaded with lump charcoal and post oak chunks with a couple of chunks of cherry thrown in, just because. The ribs got slathered with some original Scott's BBQ sauce (mostly vinegar and red pepper, emulsified. Then medium coarse salt and coarse pepper was applied. I love the way the Guru is working, doing a great job keeping the KK pretty pretty close to it's 285* target. I do wish the Bluetooth was a little more robust, as my Iphone seems to lose contact if I go inside, which is only about maybe 50 feet and a wall between me and the Guru. The Ipad seems to be a little better connected- go figure. At this point (11:30AM) the ribs have been in a little more than 2 hours and I am a bit shocked that they seem to be cooking so fast- already at 170 or so on their way to 203*, and I had budgeted 8 hours or more for cook, as previous experience and recipes indicated. I don't expect a stall with beef ribs, but maybe it will happen. So stay tuned, folks, but I am loving the control that the Guru offers.

Pretty kewl looking bike there mate .how awesome is it to have a ride and a KK Sent from my SM-T835 using Tapatalk

You me ride it like I stole it lol Sent from my SM-T835 using Tapatalk

Very nice. Stay safe!

Whoo my 2010 se Speed Triple .this thing is a blast to ride love the single sided swing arm just in time for summer cheers for the reply everyone . Sent from my SM-T835 using Tapatalk

Well, @Aussie Ora? Have you got your hands on the bike yet? Good to be back on a bike? Sounds like fun.

That's about as much as I drank last night....(Just kidding. I had a 9AM tennis match and had to be restrained. I also drank a whole bottle of Pelligrino between 9 and 10 as a substitute.....) What is this, NOrth Berkeley Wine or something?

@MacKenzie here you go. I did a small cook of pork loins. Obviously it will take some time to figure out damper settings. I was impressed with the amount of smoke you could get at a low temp. IMG_4324.MOV IMG_4342.MOV

Agreed, I spend the first 20 minutes and whole cup of coffee every morning deleting emails and texts. This is what happens when you send them a little money....like feeding a stray dog.

Good negotiating!

Like we tell new owners, who've never cooked on a similar grill before - Don't chase the temperatures! Once heat soaked at a specific temperature, it's very hard to lower the temperature again, given the mass of the KK. But, during initial heat ups, you can tweak it back down if you overshoot some (see note below). You'll just end up frustrated if you are constantly messing with the top vent opening to hit some magical target temperature. So, as you're doing, get a feel for the top vent settings (lower vent is not important as long as it's open to supply enough air to keep the fire going - which isn't much). Top vent settings are very repeatable, so make some notes to follow until you've gotten it down pat. You'll find that it doesn't take much movement of the top vent to see a noticeable change in temperature. Give the KK time to stabilize temperature before making any adjustment to watch the change. Also, part of the "Don't chase the temperatures" mantra - don't fret if you miss your target temperature by +/- 50F. All it means is that the cooking time will be a bit different is all. Your food will come out fine. You should be cooking to internal meat temperatures and not by time, anyway. Good luck with the burn-in and happy cooking!!

Very good! You're well on your way with your new KK. Happy Burn-in!