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well, i've heard about the insanely long burn times on the KK prior to buying one, so i decided to see if it was true. after my pastrami cook, i decided to keep the grill on as long as possible and see how long it will maintain 250f or above on a full tank of charcoal Charcoal: Lump. (around 8lbs or 4 kg) This is a full basket for my grill. Controller: FB 2 Pro Fan: Pit Viper Time Start: Tuesday, 9:16 AM Time End: Wednesday 9:43 PM Total Time: 1 day, 12 hours, 27 minutes. this was $5 USD worth of charcoal. tit's some kind of obscure supermarket brand of lump tree branch type hardwood. usually this stuff is from china or indonesia where i am from. but it can be had in anywhere in hk. there were times when i held at 270f overnight and towards the end, i had to restart the last remaining bits of unspent charcoal with a torch, temp spiked to 325f, but i think if i didn't have these deviations and tried to hold even lower, say 225f, i think i would still be running the grill over 48 hours. fireboard sessions will end in 24 hours so thats why there are two graphs. pretty amazing kamado i got here. i think those of you who have even bigger kk's can run your grills for a week..

this is cooked and sliced cold. what do you guys think? the meat breaks apart in fine lines. the underside has some dry patches that are not good to eat. i used the double layer drip pan as a deflector. i did not wrap. i pulled at 205f on the flat. 12.5 hours @ 250f the taste is very good and the cure went all the way through. 6 days in the brine.

it's just some keto mustard i had left over. not my favourit, just a bottle i want to finish. i totally forgot i have pickles in the fridge. 😂 i'm going to try and make rubens tomorrow..

I just did a simple Dalmatian rub (1/3 salt 2/3 black pepper) which I used as a dry rub for 24hrs and smoked it in my Komodo Kamado over 8hours. Sawdust charcoal and some apple wood chips. I did trim off the bottom fascia layer but left the top fat completely intact which mostly melted and rendered which kept the meat very nice and moist. Sent from my iPhone using Tapatalk

I can confirm that smoking it like a brisket works. Check out the gristle - melted into the meat.

Decided to treat the oyster blade roast like a brisket and smoke it accordingly. 2/3 way done

@Tyrus i've never used that kind of sharpener before, but seeing videos of it on yt, i'm not sure if it can accommodate bigger kitchen knives. i heard you can sharpen a knife on a brick, but i'm afraid to find out if you can or not. 🙃 being a traditionalist, but not necessarily a purist, i've been sharpening mostly on synthetic stones. but i just ordered some natural whetstones to try out (jnats). still haven't used them yet, although i might need to lacquer them first.

OK, learned something new today. I'd never heard of this cut of beef, so I had to look it up. Low and behold, this is where the Flat Iron steak comes from!

Today was steak day, I’d been a little under the weather the last few days but feeling better today so went and got a nice thick porterhouse 👍 cooked at 250 until internal temp got to 110, then rested before searing caveman style.

@BOC I just received my KK-32" this month, I ordered the Meat Hanger as an accessory. I'm very happy with how the birds turned out. I experimented a bit, one with breast up, the other breast down. Breast up was juicier. Spatchcock chicken can be dry if you're not careful, but cooks really fast, these birds (~5.5lb each) took about 3 hours @ 275-300°F. I'm still trying to master temperature control, but getting there. Overall I'd say this method's results fall somewhere between rotisserie and spatchcocking (similar to the beer can method). I would say that if you want darker/crispier skin, rotisserie is probably the way to go. My main reason for buying the Meat Hanger is to cook Tandoori Chicken, so I'll post pics of that in the 'KK Cooks' section when I get a chance. Regarding the heat deflector, I think I was one of the last orders they were offered. It was quite a funny story too, Dennis and I had a phone conversation and he asked if I needed the deflectors, he then explained for a few minutes how they weren't needed in the KK because the construction already has ample thermal mass, and they're only really needed on egg style kamados because they have thin walls. He then explained that he uses the large steel platter to deflect heat. All of his points were spot on (as usual with Dennis, the man knows his stuff), but I said I still wanted the heat deflectors, and he let out this very sad sigh of disappointment. He did honor my wishes and included them in the order, which I really appreciate. My first smoke (pork butt) I did without the heat deflectors and used the steel platter as he described and he was absolutely right, the butt turned out perfect. In the case of the meat hanger cook above, I think the heat deflector makes sense to keep the heat from overcooking one side of the bird (assuming you're offset cooking). If I were to use all 4 hangers at the same time, I'd use a full basked of coal and hoist the birds higher up on the hangers to get them further away from the coals.

How’d the yardbird turn out on the hanger? Anything noticeably different from a rotisserie or spatchcock to highlight? Also, how’d you manage to get a picture of the endangered heat deflector in the wild [emoji38] Sent from my iPhone using Tapatalk

My first cook with the Meat Hanger in case anyone wants to see one in the wild.

I wish! We don't get Wicked Good here anymore, after their fire destroyed the big kiln. Bummed, as I really liked Weekend Warrior.

Seeing is believing, often times. Now you know!

i think it was dry in certain spots because it was close to the edge where there was no drip pan to shield from the heat? in the entire cook, i just opened the lid once, but i did not rotate. i don't know if i went 4 hours over, but i just cooked by temp. 205 in the flat. when i took it out, it jiggled like a jello mold. made some rye deli bread, will steam this to warm it up next time.

True value, Ace, they have it all. Even Wicked good charcoal

What? No pickle? That looks tasty as you stated, now if you had placed it in the frig, firmed it up and later sliced it on a conventional deli slicer razor thin it would open a new road. However, you certainly can't beat that action shot. What kind of mustard is that, you know sometime half the battle is having a good mustard, I like em all, some more than others. Spot on color for the Pastrami, and a crusty bread, decadent and sinful.

And tasty looking brews, too!

Hey all, Hope you all had a great Easter! Sorry for my absence lately, we’ve just had the back yard completely re-done. I’ve been KK-less for just over a month whilst the new patio and flooring were installed. Glad to be back on board now! The first cook was a shoulder of lamb, no on KK shots unfortunately, but it was delicious as it always is! Followed up with a few crafties for Easter. Sent from my iPhone using Tapatalk

our lunch today. sardines, potato salad and wings.