Parrothead72

CC, thanks for this. For young padawans like me who are newer to their KKs, at what temp did you do these (looks like 275 ish) and for how long a side b4 the flip? Or did you just use the force....? Thanks kindly. Sent from my iPad using Tapatalk

Hey gang. Recently got a rib rack from Dennis and am keen to break it in. Any magic secrets for babybacks? I read the forum and am looking for a Jedi's thoughts.... Also did some pig candy the other day. Can fwd the recipe if you care for it. Essentially thick cut bacon, rubbed and maple syrupped and then smoked.....sinfully good for the holidays.... Could use a good jerky recipe too (Beef, Pork or Chicken). Mine came out too moist the last go round.... Thanks for any consideration....

Please let me know if you might be interested.... Unfortunately, I do not have access to a loading dock.... Thanks.

DaveyR - still interested? Access to a loading dock? I'm in NYC but down in Philly from time 2 time. Thanks kindly.

I'm in Jamesport NY and have an apt in NYC. Interested in a pallet share if this thread is still active. Thanks kindly.

This is great and thanks very much for the education. Gonna try some this weekend. Any sense for the racks you used? I have a 23" KK and have been trying to find stackable racks that will fit the shape of the main grate.....happy to do the jerky more in the dome on the elevator grate if that increases the smoke flavor, too....would be a smaller rack though.

Sorry to be dense but does this rest on the fire basket or heat deflector? I saw Larry R cook a turkey on some rack that was inside of a crock pot or sorts sitting on his upper grill. Captured the juices perfectly and kept the bird suspended so it was not resting in its juices. If I have a 23" is this the right one for my KK? Thanks kindly.

Apple wood chunks. I was surprised by how easy it was. I guess the KK does the work. I just have to monitor the temps. Cooked faster than I would have thought but everyone loved it and I'm not much of a turkey person. Flavor was insane. Moist. Hint of salt. Hints of smoke. Did not need gravy or anything else to enhance it. Mistake might be cooking it on the grill as we did with a very thin drip tray on top of the stone deflector. I have seen others cook on a rack above a crock pot to properly capture drippings. Mine seemed to burn a bit given proximity to stone deflector and fire basket. Any hints on what to do with the burnt droppings and converting to gravy? Thanks kindly. Sent from my iPad using Tapatalk

Wanted to thank everyone. Best turkey we have ever had. Moist. Juicy. Crispy skin. Beautiful mahogany color. Cooked for about 3.5 hours at 300 degrees. Basted a few times. Foiled the top towards the end. Everyone agreed. Once you have a smoked turkey, you won't do it in an oven again! Sent from my iPhone using Tapatalk

Married a Canadian but we live in NY. Guests leaving Monday morning so we are celebrating tomorrow night (and then again in late November). Thanks for the help. Gonna follow your lead. Will send pics and thoughts late tomorrow / Monday. All good things. Sent from my iPhone using Tapatalk

Hey. Thanks for the reply. Absolutely. The crispier the better. So at 12 lbs she's been brining since 4pm yesterday. Goal is to eat it tomorrow night. Maybe we take it out of the brine before bed tonight and let it dry in the fridge? Put it on the KK tomorrow around noon and cook at 350-375? Does that sound about right? Pull it off at 160 internal? Sent from my iPad using Tapatalk

Thanks my friend. How much brine time versus dry time as we want to eat it tomorrow night and brined it at 4pm yesterday? 300 degrees sound about right? About how long would u think it takes to smoke? May do apple wood. I'm guessing the juice in the cavity becomes part of my gravy? Sent from my iPhone using Tapatalk

Hi. Doing my first smoked turkey in the KK. Have the 12 lb beast in a brine of salt, pepper, brown sugar, minced garlic, worcestershire, etc. Read that 2 days is plenty. Open to any and all advice: - dry it in the fridge before smoking - smoke at 300 * - maybe a fruit wood like apple or peach? - stuff the cavity with quarters of apple and onion? Thanks in advance for any suggestions....

Very good to know and thanks to all for the help. Sent from my iPad using Tapatalk

Thanks to all. Ended up rubbing the pork with A1 and Bone Sucking Rub. Let it sit about 3 hours at room temped. Smoked at 215 or so. Got the internal up to 160, took it inside, foiled it for about 30 min and it was delicious. Used Mesquite. Not too overpowering. Will try Oak or fruit wood next time. Appreciate the replies. Thanks again. Sent from my iPhone using Tapatalk

Hi. Just got my rib rack for my KK and thought that I would smoke some pork ribs. Got boneless ones today. Seemed easier with all the football on. Any suggestions for wood choice? I have ECC as my fuel and was going to maybe do Oak or Mesquite. Have Dennis's coffee wood, too. Thinking about 175* - 180* internal temp to get 'm done. Was going to use a pork rub we created and maybe some A-1 instead of mustard for the application of the rub. Open to any and all thoughts. Thanks kindly.

mnacht - i just read this. Thanks. I presume the screen doesn't have a handle or if it does can you still close the KK? I presume after a minute or two you just shake the pizza off the screen onto the stone? Sent from my iPad using Tapatalk

that is awesome and thanks. my one question is let's say i'm cooking them at around 400* as you say, is it easy to jack it to 800* that quickly? i have had mine at 600+ for pizzas but never beyond.... thank you, Tony

Good to know. Thanks. Will give that a try, too.

Wife likes T bone or filet. I'm a filet man, too. Sirloins ok. Love spicy. Thinking about the coffee cardamom on a steak maybe.... Lower grill? A few minutes a side kind of thing? Sent from my iPad using Tapatalk

Never done chicken or steak so i am batting 1000 (or zero) depending on how you might look at it. Got a preferred recipe to try or reference on the forum?

I'm gonna split the ECC as u said and not bother with others. Thanks again. Presuming we have pork butt and brisket basics down. Or at least heading in right direction. What's the next one to try and tackle and learn?

It's funny. I think I use too much ECC. Yesterday that 8lb brisket cooked 8 hours around 300 or so. Ideally, in your basket how many ECC pieces would you think I need?

Much appreciated. Will try some kingsford in a chimney as well as lighting what's left after a cool. You use a torch to do the latter?

I find it hard to get the ECC lit in my chimney starter. Live in a pretty windy area. Wondering if I should break the ECC bricks in half and if that might make it easier? I see folks referencing Kingsford above. What's the best way? Some Kingsford underneath the ECC in a chimney or just Kingsford in the chimney and then pour them onto the ECC placed in the basket? Thanks in advance.