Leaderboard

Lovely to hear from you Bruce. If I lived close by I would come round to play. I just know that you have every gadget going and I would be able to try before I succumbed and bought my own. Get grilling, you can't let all that lovely Dennis char go to waste. Think of all of us deprived Brits who can't get hold of it this side of the water!!

I always put in a few dead ends so they have to figure it out lol

As a matter of fact, it's still shows to be delivered Monday Feb 7th. The delivery guy just called and said they'd be here in an hour and a half. So if you guys have one coming, you shouldn't really believe what they say online. Anyway, the shop is cleared out and I'm waiting on him. I do plan to bribe him to help me move it and to help me get the 192 pound lid on. I'll let you know how it goes in another thread on here.

While we're glad to hear from you, Bruce, we've missed ya!; but sad to hear that you haven't been grilling.

That was a lot of snow to move this past weekend 😵‍💫 I have to do the back yard too lol

Contacted the shipping company today (per Dennis) and they said I should have it by February 9th. If not, give them a call. So things are looking good right now.

In the last couple months I have been trying different techniques, sous-vide and reverse sear with a special emphasis on getting a good sear. The above advice seems to tack with what I have been seeing. At first, I was trying to get as hot a coal as I can, compliments of a hair dryer. This is how i stumbled on blowing the ash off before searing. Hotter isn't better though. I have found that the pit of coals should be of a natural disposition, which is to say at a natural equilibrium without the use of a fan, unless you plan on using the fan throughout the entire sear process, which creates an artificial equilibrium. It wasnt necessarily the blackness that was offputting about such a high heat (say 700-900f), or even the burnt pepper or garlic taste. I believe that supercharging the charcoal out of equilibrium causes it to burn less efficient and give a nasty smoke flavor. Which has become a rule: when using forced air, allow the coals to settle back down to equilibrium before using. As for the sear itself, I have found that letting the coals settle down, a quick blow with the hairdryer from below and above, and 5 minutes to stabilize at a temperature of 450-550 on my dome works best. I also use a kamado joe mini grate to sit down on top of the coals, giving an extra half inch or so of clearance from the coals. From there, I just turn when appropriate until seared to my liking. I have found getting off the coals a touch allows for no grit from the ash, and less "heat suckout" from the meat using conduction to steal heat and turn charcoal from red to black. I'm satisfied with my progress so far, but have advance plans to perfect the sear that improves on moisture wicking for more browning and searing. (hint: less charcoal, more airflow, artificial equilibrium, faster and better moisture wicking from surface of meat, less drippage and flairup, more brown, less black)

Great to hear you, Bruce and that you have lots of lump. You just need to get it into the KK and show us what's your cooking. No time like the present to start that KK, I need some motivation and inspiration.

For the dogs of course, and I see you made it interesting. I do the same. Hey Bruce, good to hear from yah. You know I find take out a lot easier at times too, were anxiously waiting for you to get back in the saddle again.

At the rate I’m going I have enough of Dennis’s charcoal to last me a lifetime! LOL I’m sad to say I haven’t done any grill ot cooking in a long time😩

lol good story. I have done the same . I have enough Jealous devil lump and Pellets to last until next summer.2023

It hit 68 degrees and Wednesday it'll be 75. So "this time" I wasn't kidding! I have a ZZ Top concert shirt too that'll go on today I'm sure.

and your pants are on fire.

Near Bashers house, huh. Mac, when your finished there I'll hire you to move mine, don't forget your shovel. I pay good.

Picture of the ribs for good measure. Now off to enjoy a good food coma. Sent from my iPhone using Tapatalk

So far so good. Overnight brisket…check. Resting while its friends enjoy the KK sauna. Sent from my iPhone using Tapatalk

Look up Harry Soo from Slap Yo Daddy BBQ. He is an award winning pit master and achieved his hundreds on competition trophies using a Weber Smokey Joe. He has a fantastic video on how to set up the Smokey Joe for long cooks/smokes. I followed his advice to the letter and have had phenomenal results in the KK. No foil pouches, no cast iron pots with holes drilled and flour paste seals, etc. Just Charcoal and wood chunks arranged in a very specific way. Again, I have had fantastic results with his technique. Good Luck! Here is a link:

Your toes must be itchin, the window blinds up and the dog is getting extra treats for being on watch. It seems like an eternity since you placed your order, I do hope your end is in sight. You know we're having two feet of snow delivered up here tomorrow, but I'll be cooking just the same. Good luck.

I had a thin venison rump steak the other day and cooking direct on the coals seemed to be a good way to get a good sear quickly without over cooking the steak. The soot that you see on the KK comes from blowing it off the embers before placing the steak on top. The steak was cooked rare, to my liking, but I did find it just a little bit gritty on the outside. I think it is a method worth pursuing and will try again soon.

Adam is very clear in his book that you need to get to the stage with hot coals, create a level bed and blow off the ash just before putting the meat on. I want to try pork chops this way as I hope it will reduce smoking. Some articles that came up on a quick google search: https://www.finecooking.com/recipe/clinched-strip-steak, https://www.cookinglight.com/cooking-101/meat-clinching-a-revelation-in-grilling and https://www.theguardian.com/lifeandstyle/2015/may/27/dirty-barbecue-dirty-steak-clinching

I almost forgot, it's pouring down rain.