Tucker

After the cook, scrape with grill floss, wire brush, then let the grill heat up to 600 f, let it hang there for 25 minutes and shut down. Every 3 months I let the grill go at 600f til the fuel burns out completely, this creates a white ash inside and then just brush it away.

I agree, there is no right or wrong way. I usually prep & inject using the recipe Chris has in his book "Big Bob Gibson's BBQ Book". I do sometimes forget to use the injection i prepared (~20%) because of the cold beverages being consumed as we prepped the other goodies for the event. Result is great pulled pork either route, with the injected one being a little more flavor in the meat, not just out near the surface. try one each way... it can only lead to more

Love doing steak like this. learned it from Adam Perry Lang in his book Charred and Scruffed. This method give the meat a very different flavor, all of the better. The way I avoid the ash on the meat is to blow on the coals just before you're ready to drop the steak, this eliminates a large portion, if not all the ash build up on the coal and therefore limits the transfer to the meat.

Dennis, When will the coffee charcoal be available eon line to order? Or, should we email you direct for orders?

vnice table setup. thanks for the pic. re: sizing - clicking on it makes it larger, btw. no worries

Do you have pics of the custom teak table with a stainless top yet?

I have not done poultry low-n-slow. Always do it at 350f usually i spatch-cock the chicken if it is pieces and parts of chicken, they get grilled. turkeys - i do them in a foil pan, as-if you'd do it in the house oven. 350f.

prep brisket as usual - nothin different here. set dome temp to 350f use temp probe for meat run til internal hits 160f (~2hrs duration) put into foil or foil pan - pour 1/2 cup beef broth into it cover back on grill @350f run for 2.5 hours more check internal temp - target = 190. Re: Butts: nope, i do the butts low-n-slow all the time - tried one fast and it came out tough. besides teh pork butt is way easy to cook low-n-slow, not near as finicky as the brisket in that setup;

That cook looks great, never thought of using butcher paper. I have only foiled after over night run. but, once i was introduced to the hot-n-fast method of doing Brisket, i have not gone back to the low-n-slow. Reliable results, always juicy, and also reliable cook time; almost without variance 4.5 hours regardless of brisket size, sometime it creeps to 5 hrs. it is so much easier and i can run the cook while guests are having refreshments and playing yard games, pool, etc.

works great, low cook, just light a small amount of coal. the spark strike is on the shaft.

I use a Berzomatic weed torch, shaped like a cane. uses regular small camp propane tanks.

We have two, an earlier model 19.5" and a 23". It is just my wife and I, i use the 19.5" 75% of the time. I use the 23" the rest for large cooks, 2-6 butts / 2-4 briskets, etc. Bear in mind that if I were to only have the 19.5" I cold cook three 8-10 pound butts on it. Cooking alot of burgers or hotdogs, just takes a little bit longer due to square inches on the 19.5".

BTW, i cooked them on the main grill w/ drip pan lined w/ foil under it. the heat deflector was under the drip pan. worked very well.

We made these for desert on the 4th. excellent recipe!! When peaches come in season, we are going to do them this way,

I have done briskets two different ways: 1. Low-n-Slow - this usually takes between 12-16 hours. Results are very good, but can get a little dry on the thin parts of the meat. 2. Hot-n-Fast - this reliably takes 4.5 hours, regardless of the size of the meat. There are more details in the forums on this method, but the short of it is => prep meat as desired (i use a mustard-bouillon mix then dizzy pig red-eye-express); put it fat up on the grill (you can have both main and upper grill in use) cooker @ 350f. Internal Temp to 160f (usually 2 hours) remove, put in foil or foil pan, add 1/2 cup beef broth, cover, put back on the grill for 2.5 more hours, or at 2 hours remove from foil and put back on grill to create dryer bark. For ease of use, i always just leave it foiled for the 2.5 hours and have people in tears when we run out. I have found that the hot-n-fast method has taken the complexity out of cooking brisket and added a level of consistency that is enjoyable.

Looks fantastic Dennis, great job.!!

Just a note on the 23". It hold large turkeys just fine on the main rack. We put upwards of 30# birds on it. the high tops give you a smaller cooker capable of cooking items that previously only fit well on the 23". We have the 19.5" and 23". use them both constantly.

Typical Sunday, cooking up sausages and chicken breast for the week. Sausages straight out of the package Chicken breasts, boneless. split in half, marinated in Very Terriaki Hawaiian for 24 hours. Makes lunches and dinners easy during the week.

But because it is associated to Harvard, it will gain world acclaim - silly people.

Taylor Pork roll is from the Delaware Valley area: http://jerseyporkroll.com/ have eaten this all my life. fry it, put it on a roll or bread w/ mustard and provolone. TPR and Beer, yum.

tinyfish, go to this site. this is the benchmark for auto-temp control of the KK and other Q's. https://bbqguru.com/ I use the digiQ for both of my KK's. works like a charm the other units they have are the same w/ uplifted feature/functionality.

Fast and snappy !! blink and you miss it have a ton of fun with that, save some $$ fir tires :0

Nice ride mk!! whats the HP and TQ? i just treated myself, not quite mid-life, but a long-time desire. New Telecaster, butt custom, the body made from Eastern Pine out of an old Grain Elevator that was built in 1870. It is made by a guy doing this type of work for over 40 years, and bonus - he is 10 minutes from my home.

my 2 cents. front to back running grate is a great idea. I never use the door. so, grates w/o door w/ front to back running grates =

oh, btw, scroll down near the bottom of the post for the pic.