Smokydave

Thanks Dennis.  I can't wait!

Guys, what bracket are you using to hang the motor on your KK?

I bent my smokehouse probe slowly and carefully by hand.  You don't need to go to a full 45 degrees to make it through the port.  Also, stay away from the BlueTherm Duo, as per another thread on this forum.  The device and probes are awesome, but the bluetooth (blowtooth?) stinks.

I'm surprised it took you guys this long.  You must be tired.  

Of course, since this is a family forum, I should clarify that I need to use more hickory chunks.  I only use two, so the smoke is probably ending too soon.

Looks like my prob is just not enough wood.

Thanks Larry.  That sounds awesome.  I was thinking the same thing about starting high and then trying to go lower.  The reverse seems like a god idea.

I must be a nut-case or something, but when I read posts like this, I want to start cooking NOW.

Larry, there seem to be an endless number of Pernil recipes out there.  Do you have one in particular that you like best?

I hit the stall at about 6-7 hours.  But the smoke petered out afte about maybe 2 hours.  Could it be that I'm just not giving enough smoke?

I did a bone-in shoulder yesterday.  Fired up the KK at about 5:30am, let it soak for about an hour then I put two decent chunks of hickory in.  I let the smoke go for a little bit and then put the meat on.  It cooked for about 10 hours at 250 or so and the stall was killing me, so I put it in a foil pan with a bottle of beer and some mustard sauce I made and wrapped.  It was delicious, but I want to hear from you all.  When you foil, do you lose a lot of the smoke flavor?  Don't get me wrong--it tasted great and beat just about anything you can get at a restaurant, but it just wasn't very smokey.  I've had this problem with other meats like brisket when I foil.  The smoke flavor seems to drop after foiling.

Do you use more smoke when you foil than you do without?

Agreed. Some quirky things.  Too bad because it really seems like a nice piece.  I have BT problems from 10-15 feet away, through a wall.  I would definitely buy it again if it was wifi.  I had a problem with a probe and they replaced it promptly and their customer service seems first rate.  I never waited more than a day for a response.  The battery lasts forever between charges and I would certainly give some of that up for a better signal!

I see you have the BlueTherm Duo.  I have one too.  How do you like yours?

The 23" is missing from Amazon's site.  Only the Big Bad is on there.  What happened?

More ugly weather tomorrow night and Monday.  We may get a 8-12 inches here (again).  I don't mind, but I really can't wait for spring.  Just in case we get snowed in, I fired up my KK and started smoking.

I bought beef ribs at Walmart and noticed they looked a little boney.  Sure enough they are fairly meatless.  So just in case they came out badly, I also bought some boneless short ribs at Costco.  I've had great luck with them before.  Rubbed both the racks and the boneless meat with coffee cardamon rub.  Threw in a boneless hame that I rubbed with my own rub.  We'll see how the bones turn out, but I'm not holding out much hope.

We ate the living you-know-what out of skirt, flap and flank steak just a few years ago.  Especially skirt.  Our friends thought we were buying something exotic.  Now I struggle to cough up the cash.  Wal-Mart had London Broil for $6.98 a pound the other day.  What a joke.  Chuck is regularly 6 a pound, unless you wait for a sale.

I start the CoCo in the basket with just one wax Weber starting cube.  Works fine, no dumping from the chimney required.

Smoked 4 nice meatloafs (meatloaves?) on the KK today.  I've done this a bunch of times and it comes out great.  I start them in loaf pans at about 250 until they set, then I turn them over (usually splashing juice and fat all over myself) onto the main grate.  Finish off at about 325-350.  We usually eat one and freeze the rest.  There are never any leftovers.

My pizza cook last night.  Regular dough, let sit in the fridge overnight.  Cornmeal on the pans. I roll/stretch and then put them on aluminum pizza pans with the cornmeal.  About 6-7 minutes on the KK, then I slide off the pans and onto the stone.  Not too bad.  One margherita for my wife and one meaty one for the kids.  I ate both.    

It was getting dark out so the pics aren't great.

Eye candy--I was just fooling around.

The coffee cardamom rub can't be beat.  I don't use the oil or fresh garlic (I use granulated garlic).  I make up a big batch and put it in sealed quart ball jars so I always have it on hand.  It is my go-to rub for all beef now and I haven't looked back.  I make mine with a little extra hot Hungarian pepper so it has some nice kick.

I bought 2 aluminum pizza pans.  I make the pizza on the pan, put it on the KK and bake for 5 minutes, then the crust is set up enough to slide it onto the stone.  I use some cornmeal on both.  

I'm with dstr8 on the chuck roasts.  Bought two at Costco last week and rubbed with the coffee cardamon rub and let it sit for 1 1/2 days.  Smoked over hickory at 250 for about 6 hours, then put in a foil pan with 1 can beef broth and a sliced onion.  Ate it on rolls with horseradish sauce and the juice from the pan. OMG it was awesome.  It's hard to find a decent brisket sometimes and when I get one that looks good, I sometimes end up trimming 3-4 pounds of fat off of it.  With shrinkage, I can easily end up with less than 1/2 of where I started.

BTW, used Dennis' CoCo char and was reminded of how great that stuff is.  If you haven't tried it, do yourself a favor and get some!

Hector, I have the same one (one table only) and couldn't be happier.  I love the bronze--in the right sunlight, sometimes you can't tell what color it is!  There's nothing like it anywhere in the market.  Good luck!

Awesome.  I do boneless short ribs on mine, glazed with a teriyaki sauce.  The kids eat them like candy.  Too bad they're $8+ a pound! 

I bought two bags of Rockwood lump today at $20 apiece. I used a Weber wax cube to light it, which is normal for me. There was some pretty loud pops. Tonight I'm doing some bacon-wrapped thighs and tomorrow before I go to the Netherlands (where real BBQ doesn't exist) I'll do some ribs to get my fill. We'll see how this lump is.

As a side note, they guy where I bought it says they'll ship free anything over $99. If I like it, I may go that way.

I line mine with heavy duty AL foil, top and bottom and sometimes I scrub with Bon Ami. I never know if Dennis will be in Philadelphia and will drop by to look around and eat!

I never did order from Forestlumps. I may try some of this: http://www.firecraft.com/product/rockwood-lump-charcoal-20lbs/charcoal-wood

The Whiz gave it a "highIy recommended" and one of the distributors is not too far from me (except they aren't open on weekends!!). I am waiting for some CoCo from Dennis, but in the meantime, I was pleased to see that my local HD is carrying the 18lb bags of RO for $12.97--a little less than Walmart. In the last 5 years, I have NEVER seen HD carry the Royal Oak. WM is so inconsistent with their supply of the 8lb bags, I usually pick up 4 at a time. You should see the looks I get in line when it's below freezing and I'm buying 4 bags of charcoal. So now I will stock up on some from HD so I can keep cooking all winter.