jeffshoaf

After having babyback ribs and seeing pictures of other things I've cooked on my KK, a friend said that I will be cooking all meats for any parties or other gatherings she has in the future...

I'm in King, NC - that's just north of Winston-Salem - and have a new 23" KK I can show off. PM me to make arrangements.

This worked well with 15lbs. Of pork butt - thanks again! Sorry, no pics. I had 'em all wrapped up and in the cooler before I even thought of taking any. Sent from my AT100 using Tapatalk

They don't have shuns, but they have some very high-end knives that are supposed to be superior to Shuns and are priced accordingly, as well as plenty of less expensive knives that are a good intro to Japanese knives. Quick delivery from Japan as well - mine arrived around a week after ordering - with reasonable shipping rates.

I ordered a couple of relatively cheap knives from Japanesechefsknife.com that I liked, them got a Shun set on clearance. I think the blades on the cheap knives are just s nice as the Shuns, but the fit and finish of the handles on the Shuns is tons better. Sent from my AT100 using Tapatalk

Great - thanks everybody!

I've read several mentions here of holding smoked butts and other larger cuts of meat for hours after it's finished cooking by wrapping in foil and towels and sticking in a cooler. I'll probably have a need for this technique this weekend, but I haven't been able to find details on this (searching for "cooler" didn't help a whole lot). So... Is it as simple as removing the meat, wrapping tightly with foil, then wrapping with towels, and then sticking it in a cooler? Don't the juices run out of the foil and foul the towels, creating a soggy mess? I haven't got the meat yet and may fall back to turkey or chickens instead of a butt or beef roast. Does the same technique work for the fowl as well? TIA!

Just posted my review and some pictures.

Sirloin tip roast.

He does look a little lonely there all by himself, but he was the biggest butt in the case at the grocery store.

Gobble, gobble!

Thanks for all the responses! It looks like I didn't allow enough time for pre-heat/heat soak, then. Sort of silly in hindsight - I didn't light it earlier for fear of running out of charcoal during the long cook, even tho everyone says that's not a real concern if starting with s full load.

Made my second attempt at smoking on my new KK last night - the 1st was baby backs at 225 for 4 hours that went well once I got the charcoal lit, which convinced me to get a weed burner and a canister of mapp gas. This round, I used a combination of kk extruded coconut and cowboy lump with some hickory chunks. I used the weed burner and thought I had the extruded stuff started well; the lump was going good, so I put grids, diffuser, and drip pan in. After a half hour or so. The temp was up to 180 in the dome, so I put the butt on the upper grill and closed down the chimney so that it was about a half turn open and the damper down to about a quarter inch open. I checked before I went to bed and the temp seemed rock solid at 200. Got up this morning and cheeked the kk. The temp was at 500 and butt was burnt black. So, where did I go wrong? My suspicion is that the coconut charcoal wasn't burning as well as I thought and the temp shot up when it finally caught good, but since I have little experience with it, that's just a guess. Any thoughts? As an aside, I've placed the heat diffuser on the lowest grid both times I cooked. Is that the right place for it, or is it ok to just put the diffuser on the fuel basket handles? Thanks in advance to any responses !

Re: Honeyed peaches Craig, my KK hasn't shipped as of yet... I grilled them on my Weber Summit on indirect heat w/ the temp around 350.

Re: Honeyed peaches I have no idea what the color is called - it's blue and brown or gold or bronze... The id is XA7173C.

Wiring the money for my KK tomorrow, but I fixed something on my grill earlier this week that turned out so well that I can't wait to share; I won't claim to have invented it, but I haven't seen it before... Anywho, I had a couple of fresh peaches. Washed them, cut them in half, and removed the pit. Sprinkled the cut sides with cinnamon, then filled up the pit holes up with honey and grilled until good and mushy - delicious!