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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

jeffshoaf

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Everything posted by jeffshoaf

  1. Great looking turkeys! Did y'all use drippings to make the gravy? When I tried in the past with the single layer pan, the drippings always burned solid; I got the double bottom pan a while back but haven't used it too attempt gravy yet since my sister insists on doing the Thanksgiving turkey. I bought a turkey breast while on sale a few weeks back but haven't cooked it yet.
  2. I think @Forrest started one but it gets little activity. I understand the exposure aspect but I much prefer the forum format we have here, especially when searching for a something.
  3. Folks in America, don't forget to set your scales back 10 lbs Wednesday night!
  4. One of the benefits/curses of retirement - time to obsess on stuff like this!
  5. A few thoughts on this - thoughts only, not based on experience: 1. Use a longer burning charcoal, like the KK extruded coconut charcoal. I know it's almost impossible to get the KK charcoal right now, but there are other extruded charcoals that claim longer burn times (B&B has one that's available in a lot of places - https://bbcharcoal.com/product/competition-char-logs/), as well as charcoal made from South American hardwoods (https://jealousdevil.com/products/). You may have seen a test where a reviewer ran one load of KK Coco char for several days at low and slow temps. 2. In your original post, you ask about chimney starters; one use of these is to get the charcoal you're adding past the dirty smoke stage before adding to an existing fire. If you don't want to add a full chimney's worth to avoid raising the kk's temperature, you can start way less than a full chimney -- I usually use just a single layer of lump in the chimney to start my KK now (I've gone from using a Weed burner torch and parafin cubes starting charcoal directly in the KK to using the chimney now) 3. Preheat but don't light your additional charcoal before adding it to the KK - if heated almost to ignition, my understanding is that it ignites with little to no dirty smoke; you touch on this on your original post. This is why snake and minion charcoal techniques used in kettle grills and big competition water smokers don't create dirty smoke issues. But how to preheat? I vaguely recall Dennis posting about this years ago but couldn't find anything with a quick search - maybe a pot full of charcoal on the main KK grate? On a gas grill?
  6. You seem to be having a lot of concern about topping up the charcoal mid-cook. If i may ask, why are you needing to do this? For a low and slow cook staying with a full charcoal basket, you should have no issue getting more than 16 hours without burning all your fuel aiming you're using a good quality lump. For any hot and fast cook (other than pizza), you should be able to get at least 5 or 6 hours from a full basket. For very hot cooks (800° in the dome) for pizza, etc., if you need to go more than a few hours, you may need to add a real pizza oven to your arsenal! I can see adding charcoal to get a very hot temp to do a reverse sear, but I'd think the best method for that is to remove the steaks to rest, then removing the main gate, topping up the charcoal, and then opening the vents to ramp up the heat. You can then put the lower grate in for searing or, to get even closer to the fire, invert the top grate and it'll sit right down over the basket for searing. Since your steaks are out of the KK when adding the charcoal, you shouldn't get dirty smoke once the charcoal is up to searing temps and you avoid the issue entirely. Of course, unless you slow roasted you steaks overnight or you started with less than a full basket, you probably have enough charcoal let to get to searing temps without topping off. Personally, I've given up on reverse searing for steaks -- i just can't seem to judge when to switch to searing to get the final internal temp I'm wanting. I sear first and then use a Meater or other leave-in thermometer to indirect grill to the desired doneness. I've moved to mostly using a Santa Maria grill and wood for bring steaks now, but when I did them on the KK, I'd bring the KK to searing temp and use the inverted upper grid to sear, then close down the vents and finish the steaks off on the main grate.
  7. I'll try to try that some time but I was trying to limit the changes per cook in some semblance of a reasonable test. Since I've had good smoke flavor on other stuff and most of the other stuff gets done in 5 hours or less, I had high hopes that a hot and fast butt was the answer. Maybe it's due to fat content since butts are the fattiest thing I smoke; I've been wanting to do a beef chuck roast so I could compare since chuck is usually pretty fatty. If I spritz, it'll most certainly be a hot and fast cook since I'm not willing to stay up all night! This was one of the drivers for my thread on sous vide-like smoking - if I could put a butt on around 5 pm at 180°, I could spritz it hourly until 11 pm or so and then let it roll all night, then crank it up after breakfast to 225° to finish it up.
  8. Update after having leftovers tonight: After a quick reheat via microwave, the butt has a nice light smoke flavor but still not what I expect or want on my butts, so some improvement over previous attempts but still much lighter than i want.
  9. Per the title, everything is on sale, 18% off everything that's not already on sale of clearance. I've ordered a billows to go with the Signals I ordered a few weeks ago when it was on sale for 25% off. Also got the damper for the bellows as previously recommended here and the guru port adapter. I'm hoping the bellows can mount to my old style spare single dial damper control so I can use it with the cold smoker mounted in the guru port; I did get the guru port adapter since I plan on using it with the gravity feed smoker I have on order and that smoker has a guru port. I was going to also get the battery pack for the bellows but I couldn't find it on the site - hopefully, it's missing due to supply chain issues and will be available later; I'd like to be able to use the bellows without having to run an extension cord.
  10. Hot and fast pork butt - 5.5 hours at 350° with hickory pellets in both the small MSR smoke pot and the KK cold smoker. Like the last butt i cooked, this one didn't stall - that's two turbo butts in a row. Both were bought at the same time.
  11. I did my hot and fast pork butt yesterday; the uncooked butt was 9.5 lbs. I used B&B hickory pellets in both the cold smoker and the small MSR smoke pot. The smoke pot was buried in a mixture of B&B oak and hickory lump. After preheating for about an hour, I had lots of good smoke even before starting up the cold smoker. I took the butt out of the fridge, removed the cryovac, rinsed it off, and applied rub on the top and bottom; left the sides bare so I could compare smoke penetration on the rubbed vs. Non-rubbed surfaces. I took the butt directly out and put it in the KK, then stuck the smoking cold smoker in the guru port. The KK grate level temp was in the 350° range for the whole cook with some variation due to wind changes. Butt internal temp hit 205° in about 5.5 hours; I had lots of smoke for the entire cook. There was no stall (my previous butt was bought at the same time and it didn't stall either). I put the butt in a Pyrex dish, loosely foiled, and let it rest in the oven for an hour with the oven set on "warm" for about an hour, then pulled and dig in. Results: The bone slid right out and the meat pulled easily. It was moist and tender but not as quite as tender as my usual low and slow cook - can't say if that was the result of the hot and fast or this particular butt or some combination. The was a decent smoke ring but not quite as deep and pronounced as I usually get with low and slow cooks. I didn't see any difference in the smoke ring between the rubbed and un-rubbed surfaces but the rubbed sections did have a better bark. Once again, very little smoke flavor. I'll post picks in the misc. cooks thread. I did not spritz butt the meat was very close to fridge temp. As I've mentioned before, I'm only having this issue with pork butts; I'm getting good smoke flavor on beef, pork ribs, and pork loins, just not butts. I appreciate everyone's input on this here and in other threads but it all seems to be around generating smoke and general suggestions and I don't remember seeing any of those posts specifically talking about pork butts... So, is anyone getting a good, strong clean smoke flavor in pork butts out shoulders? Thanks!
  12. I did my hot and fast cook yesterday; I'll post the result in the original "lack of smoke flavor" thread since it's a bit of-topic in this thread.
  13. I have a cheap extruder but I rarely use it - it just doesn't seem to be worth the effort to me and it's a pain to clean after use. The resulting pasta has a really different texture than bought dry pasta and cooks very quickly - tasty too.
  14. I was thinking the plug end of the probe cables are straight but they're not and they don't fit thru the port. The bent probe don't fit either but I just now straightened mine enough to go thru. It's been a long time since I did the same with my bbq guru probes but I think the Thermoworks probes bent a bit easier. I just stick them between the boards on my KK side tables up to the bend in the probe and carefully pulled the probes to straighten them.
  15. What were you cooking and how long was the cook? I've only had this issue with low and slow pork butts; I've been happy with the smoke flavor on pretty much everything else I've smoked on the KK, but since butts are the only thing I do low and slow for 8 hours or more, I don't know if it's the lengthy cook in the 225* range or the meat or some combination. I'm planning on doing a 9.5 lb butt tomorrow at 350* or so and see how it goes. I already have the charcoal loaded in the KK with a small smoke pot filled with B&B hickory pellets buried and will also use the same pellets in the cold smoker. As a side note, the only seasoned oak I could find this spring when my Santa Maria grill was delivered was kiln dried. I grilled two 1-1/2" pork chops on the Santa Maria with that wood (no charcoal) last week and had more smoke flavor in those chops than I've been getting on my butts that are bathed in smoke for hours on the KK. That oak had been outside partially covered since I got it so it's probably picked up at least some moisture though.
  16. That's the best color for the MK - it cooks way better than the other colors!
  17. I haven't tried with my new Signals probes yet but I doubt it. I had to straighten the 90* angled probes I have for other thermometers; if you're careful, most probes can be straightened enough to snake thru the port. Since Thermoworks has straight probes, it would be nice if they would let you so them out. Before trying to straighten these, I'm going to see if the plug end of the Thermoworks probe cables will fit thru the port; I haven't compared then yet but I think they're a smaller diameter than the plugs on the guru probes.
  18. While there is some merit in what you're saying, it strongly resembles posts on other forums that state they can get just as good results from a BGE as from a KK and use all the money they'll save on meat to cook... 😏 I'd be willing to spend $10 - $25 to see if these do provide some advantage but I'm not willing to spend $50+.
  19. They're having a Veterans Day sale - 30% off. I was going to get some minis too try in the cold smoker while they were on sale but the shipping charge for 4 bags was $25 for a $28 order. You can get free shipping for a $60 or more order but I don't want to drop $60 just to try them out.
  20. I finally managed to build a fire that's not way too big for what i was grilling - a dry aged ribeye and a couple of thick pork chops. The steak was for dinner and the chops for later in the week. I'm really enjoying this grill; it's just a bit overkill for these small cooks.
  21. I think the main concern with this potential technique is botulism. All the references I've come across (so far) about smoking meat and botulism is talking about cold smoking, where botulism is a real concern - that's why the minimum temperature for preparing beef jerky is 160 degrees F (my dehydrator manufacturer specifies 170 degrees to make sure that the on-off swing of the controller keeps the temp above 160). With that in mind, I think a long cook at 180 degrees would be safe. But I'm not an expert - we can't forget this: THE USDA FACT SHEET ON SMOKING UNCURED MEAT, RECOMMENDS SMOKING BETWEEN 225°F AND 300°F. So... Will I try this? I don't know. I've got steak and pork chops lined up for this week so it won't be that soon.
  22. Found some relevant info regarding stuffed turkey: https://www.smokingmeatforums.com/threads/slow-roasting-a-turkey-food-safety-haccp-test-study.237911/ I'm still digesting this and need to look up a lot of unfamiliar terms. I've never really considered stuffed turkey; as far as I know, I've never had turkey cooked with stuffing inside. Around here, the stuffing is called "dressing" and is baked in a dish by itself. My initial reaction is that this info supports my assumption that the amount of time spent at appropriate pasteurization temps is more critical than the time outside the "Safe Zone", but the article doesn't address botulism. So more research pending.... One of the comments in the linked thread talks about the relatively recent change in recommended minimum pork temp; my understanding is that the change is more about trichinosis instead of bacteria.
  23. Thermoworks is running regular pre-Black Friday sales with a different deal every week. Their Signals remote thermometer is on sale for 25% off. It features 4 probes and with separate alarms for each displayed and configurable on the main unit as well as Bluetooth and wifi connectivity and configuration and alerts via smartphone app. The unit can be used as a temperature controller with the addition of their Bellows fan. https://www.thermoworks.com/Signals
  24. Actually, I've had the issue with pork butts for as long as I've had the Kk (7 years?), most of which was done with just adding wood chunks to the charcoal. I've had poor weak smoke flavor more often than not; that's what led me to the smoke pot and then the cold smoker now that I'm retired and have more time to spend on stuff like this.
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