ckreef

I really wanted to do this cook so I could try out my new muffin top pan. I always save enough pulled pork from my butt cooks to make Brunswick Stew. Cornbread and Brunswick Stew are a winning combination. I really love my muffin top pan. Makes perfectly sized little Cornbread cakes.

I still have my fingers crossed.

Looks delicious. Nice to see a brisket cook that's more than the same old, same old.

Looks tasty. Hard to tell in the pictures - what was it stuffed with?

Well this is going to be a different kind of brisket cook. Can't wait to see the progress.

LOL - that's actually a sort of funny map in a twisted kind of way.

Great looking Beef Ribs. Sounds like the lid of the smoke pot was leaking so the smoke didn't go down into the fire.

Great setup. I have a 19" TT and a 16.5" TT. If you have any questions I'm more than willing to help. I

Yea what @bosco said. Install it so the flat rectangular side is down. The curved edge up and towards the outside. Installs on the lower vent tubes of the KK. If you must tweak it to fit be gentle. Put a long handled screw driver through those tubes and carefully bend to a snug fit.

Waiting for the results.

Nice looking ribs. I think ribs is one of those cuts that can't really have a standard time applied to them. Lots of people want to do some version of 3-2-1 when they really need to go by how thick they are. Thinner ribs would just take less time. My last 2 rib cooks were loin back ribs that were very thick and meaty for ribs and took 6 hours without foil. Your ribs look a bit thinner so maybe only 4 hours would have worked. No matter they look delicious. I would have torn into them.

You know what they say about volunteering someone else - you're really volunteering yourself. LOL

BTW I'll raise my hand but I wanted one before this cook. This cook might just make it happen a little sooner.

I think for true cold smoking (no lit coals) above the firebox would work fine but......... In this hot smoking application you really want it coming in below the coals. The hot coals are pulling air (the smoke) up through themselves. This allows the hot coals to burn off the volatiles creating thin blue smoke. Above the firebox in this application might just produce white smoke. Just a thought.

Nice little piggy.

Now that is my kind of meal. Looks fantastic.

Great dinner, great friend.

Great looking rib cook. That many ribs would last my family a year - LOL - seriously I doubt I cook that many ribs in a year.

Wow really great cook and test of the cold smoker. TY for trying my theory - I can now scrap that idea. I like the smoke generator idea better than the smoke pot. Having the 19" I just don't have as much room down in there compared to a 23" What about using pellets? Might last longer than chips. I really need to get one of these.

I will add my seasoning had no paprika in it. The color is just the oil and chicken grease/skin caramelizing?

What if found with chicken in a KK is if you take the breast to just done status the thighs (dark meat) won't be done enough and might be down right smushy and gross. KK chickens are so moist you can cook until the breast temperature is a good bit higher and it's still tender and moist. Doing that and the thighs get to an acceptable level of doneness.

What I was referring to (just my theory and what I've noticed from other people joetisserie cooks) KK's firebox is setup so all the incoming air is forced up through the burning coals. This allows less airflow and thus a smaller bed of coals to maintain a particular temperature. The firebox and super insulating qualities of a KK both contribute to a smaller bed of coals. That smaller bed of coals is a cooler fire. This is compared to other ceramic Kamados where some of the airflow bypasses the firebox. That coupled with less insulation properties means a larger bed of coals to maintain that same temperature. With a larger bed of coals being a hotter fire which means a slightly drier air. The drier air tends to cook the chicken faster and it's not as moist. Way better than an oven but not as good as a KK. Now that is just the conclusion I've come to after seeing lots of other chicken rotisserie cooks.

That was the problem. Only about 1/3 of the edge had burnt cheese. Probably why I couldn't coax it out of the pan. I'm going to blame this on Mrs skreef. She's not a big fan of burnt cheese. In an attempt to please her I was going for crispy not burnt cheese which is why I used the Bake-right strip. Won't make that mistake again.

Started with a deep dish dough spread on the bottom but NOT up the sides. Added a double layer of sliced mozzarella on the sides and floor. Added an extra thick layer of meat. Italian sausage, pizza seasoned ground beef, and small diced ham. Added a full 14 oz. Of pizza sauce. I subscribe to the less is more concept for pizza but not with deep dish or pan. A little shaker cheese. In it goes. I put it on a cold, thin pizza stone to assure me the bottom didn't burn. Also a soaked Bake-Right Strip. After 15 minutes I pulled it and brought it inside. Added some shredded mozzarella and pepperoni. Back on it went. After 15 more minutes I took a peak. This made me laugh. I'll name this picture "Ooey, Goey, Goodness". I guess I need a taller pan - LOL It wasn't quite ready so I opened the vents a bit and let it ride for another 10 minutes. Looks good now. I brought it inside and let it rest for 5 minutes then trimmed it up. After trimming it continued to rest for another 5 minutes. I'm usually really good at coaxing these out of the pan. This one wasn't going to come out without mangling it so I served slices from the pan. This was really good but fork and knife only. Very, very filling. Next time I need to get a taller pan and don't use the Bake-Right Strip. Only a section of the cheese edge crisped up the way I wanted it to and that was because I used the strip.

I started my kamado experience with an Akorn and used it maybe 3 years before buying my KK's. Akorns have their quirks but are a very capable kamado and can run 24 hours at 225*. Getting it to nuclear temps should not be an issue. I've done 800* pizza on an Akorn. I would say if there is a problem getting it up to temp something is wrong. Hard to say what that could be but I never had an issue getting it up to temp. There are a lot of Akorn owners on the Kamado Guru forum. You should send them over there, somebody will sort it out.