Parrothead72

Thanks very much for your post. Took me 5 minutes to do. Much appreciated.

Thanks Tony B. Sent from my iPhone using Tapatalk

Awesome. So the 19x22 and then trim it up to fit the main grill? Thanks Jeff.

Anyone have a recommendation? We have a 23" and want to smoke veggies, nuts, smaller things that could fall through the grates. Someone said REC TEC makes a good one. Just not sure of sizes for the 23" main and upper. Thanks.

Failed to thank you for this. Sorry. Have it saved and look forward to trying it out.

Could I trouble someone for the famous ckreef recipe for no knead dough, please? Gonna try and replicate this weekend on our 23" KK. Thanks. Sent from my iPad using Tapatalk

Hmmmm. Look what I found sitting frozen in the freezer. Wife's away on a girls trip. Just me and my Komodo this weekend. Any great recipes? Thanks in advance....

Would love to get one for my 23".....just read a post in BBQ Geeks about deep fried oreos wrapped in bacon.....can we spoke those, Dennis, in the KK? Sent from my iPad using Tapatalk

So says the Jedi to his Padawan! Sent from my iPhone using Tapatalk

Rocked some more pig candy. Modest additions to the recipe. After a night of marinating in the syrup and rub, I put some brown sugar and some more rub on just before smoking. Used hickory and smoked at 225 for about 3 hours. Rotating the trays and turning the bacon over once. Best so far. Sinfully good. Note the NY Ranger mug and the Fireball! We did the polar bear plunge yesterday! Sent from my iPhone using Tapatalk

Slight update. Did the cook again. This time no rib rack. I preferred it. Ribs flat on the main grill. Think the smoke was better and more spacing between the ribs. I used the rack incorrectly on the last cook and put the ribs too close together. Sent from my iPhone using Tapatalk

If the question is to me I've only done it once! So no point of view but I'm likely to use the grill next time. For 3 racks I would have been fine that way. Sent from my iPad using Tapatalk

Burnt ends are next. Extra crispy. That's what I'm looking for! The barkier the better! Sent from my iPad using Tapatalk

Wouldn't have gotten them on the darn grill without your kind help! Happy New Year, Robert! Sent from my iPad using Tapatalk

Have had my 23" KK for just about a year but regrettably have never done ribs. Purchased 11 lbs (3 racks) worth at Costco. Pork Loin Ribs. Rubbed them with 3 different rubs of mine and used French's yellow mustard to adhere the rubs. No silver skin to remove - Costco's ribs come that way! Below are the rubs I used (one from Lamberts in TX called Sweet Rub of mine, one from Fresh Direct called Everything Rub and lastly Jeff's rub from the Smoking Meat forum. Heat soaked at 250 for 2 hours. Used Apple Wood after I heat soaked. Placed Dennis' rib rack on the main grill and used a foil pan on top of the stone deflector for drippings. Put the ribs in 3 straight grooves on the rib rack - not sure I liked that idea in retrospect. Not ideal for smoke flow.... Cooked for nearly 5 hours at 240* Ribs were A+ good. Only change I would make is space them better on the rib rack and maybe that impacted the fact they weren't quite as crispy as I would have liked. That said, my wife loved them and she normally can't stand ribs! All in all, quite happy.

Have made his twice and think I am close to making something quite decadent. Pig candy. 1) store bought bacon, nothing fancy, Oscar Meyer or whatever, regular cut not thick cut 2) in a Pyrex square pan, Kay out the bacon in ling strips and drizzle with maple syrup and hand rub (ingredients below) with a good dusting 3) repeat by layering it a few times like you were making a bacon lasagna (I used two packs of Oscar Meyer) 4) I let the Pyrex sit at room temp for the flavors to absorb maybe 4 hours or so - no magic there 5) heat soaked the KK at 225 dome and some ECC with apple wood 6) put the bacon on 4 Bradley racks I bought on Amazon and transported them to the KK where I laid them on the main grill and staked them 7) after 90 minutes I rearranged the racks so the one on the main grill became the one on the top of the pile another 90 minutes or so and bam! 9) took the Bradley racks off, tented the stack of them in tin foil and let them cool and harden a bit 10) simply to die for - Bacon candy! As for the rub, I used brown sugar, paprika, cayenne, onion powder, garlic powder, salt and pepper. Can forward if anyone cares for the measurements.

Indirect sir.

Hi Craig. Never sprayed anything. I've found with the KK there has been no need for me to do so. I've not had anything dry ever. Maybe my palette isn't the most sophisticated but.... I re read my notes and it was off at 197 and rested in foil for 30 minutes indoors. No cooler.

CeramicChef. Sorry for my delay. The link below is the recipe I use. Happy to tell you the rub I use as well - in stead of Jeff's quoted in the recipe. http://www.smoking-meat.com/october-23-2014-smoked-bacon-candy-pig-candy Smoked Bacon Candy (Pig Candy) - Smoking Meat Newsletter My email is [email protected]. Tag me there and I can fwd the rub.

Been on road a week. Sorry. Indirect heat. Never foiled while cooking. Pulled it off and then foiled and toweled it for maybe an hour. Wife asked for it again today. Gonna make it maybe Thursday so we have it next weekend. Apologies for taking so long to get back Craig.

Shut down the vents and break out a little tile cleaner that we just so happen to use in the bathroom.....nothing fancy....give her a lit shine once in a while....speaking of your red dirt..... I love red dirt, gritty country music....shames those twangy Nashville folks.... I spend a lot of my time in Austin and fell in love with the whole outlaw music scent - REK, Gary P, McMurtry, Ray Wylie, JJW, good stuff if it appeals to you... Sent from my iPad using Tapatalk

Must have done something right. Wife brought home another flat for this weekend. I really wanna do the burnt ends but probably need another go or two at the flat before the point. Will send some pics. Thanks all.

Does Canadian Thanksgiving count? I married one and she got me my KK for xMas last year. Did a 12 lb bird. Best turkey we have ever had.... I read somewhere that a butterball should not be laughed at....we may try one the next time the Rangers play the Leafs!

Hi all. Cooked a 4 lb beef brisket flat this weekend after the tryptophan wore off from Thanksgiving.... Brined it for 12 hours in OJ (quart), Habanero tabasco (2 Tbsp) and 1/4 cup of Kosher Salt. Poured the brine into a Ziploc and let it marinate overnight. Rubbed it (after patting it dry) with a liberal amount of yellow mustard and then a homemade rub (cup of dk brown sugar, 1/2 cup paprika, 2 tbsp coarse black pepper, 1.5 tsp chili powder, 1.5 tbsp garlic powder, 1.5 tbsp onion powder, 1 tsp cayenne pepper, 2 tbsp kosher salt. Heat soaked the KK for an hour and brought it up to about 250* (thermometer) but the iGrill read 275* or so on the main grill surface. Did so with some ECC in the fire basket and 2 wax cubes (leave the dome open once I light them to get the fire going for a few minutes). Added a mix of apple, cherry and hickory wood (chunk of each). Let the KK go for about 7.5 hours (followed progress on my iGrill). Interesting that the meat plateau effect kicked in and took 2-3 hours at 160* where we simply moved sideways (all the heat being used to convert collagen to gelatin). Disconcerting because you think your cook isn't going well when you see it move laterally for so long but sure enough after some time it busted through the plateau and kept on climbing. Now don't laugh at me but it was pitch black when I took the brisket off the KK and when my iGrill read 200*. Wrapped it in foil and then in some towels and let it rest for an hour. Sliced it against the grain and 24 hours later it is all gone. Absolutely phenomenal. Tender. Moist. Juicy. Not a huge smoke ring and a wonderful flavor without anything too overpowering. Sorry for not having more photos. Next up - a whole packer brisket and my goal of doing some burnt ends! Special thanks to Robert (user 5698k) for all his help and advice on this cook and a bunch of others. - Noel