Tucker

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.

Smokeydave, look here in another part of the site. http://komodokamado.com/forum/topic/1697-fruit-cove-florida-jacksonville-area/ i have the two door cabinet. It is under a pavilion roof. When not in use i have a cover that johnny made. i recently sanded (150 grit) the top and rubbed in 2 coats of teak oil; after a few years of owning it. the top got a bit cruddy from cooking, grates, etc. my table has the granite in it, i highly recommend that.

Welcome Paul. Do you by chance have a pair of zircon encrusted tweezers? You are going to have a lot of fun and enjoyment out of your KK!!

Paswesley, Search the forums for this topic. it has been covered a few times. If you don't have the crate to put it back into, then, in my opinion, the next best thing is a uhaul low trailer, or a landscape type trailer. You can tow it with your suv. I would take the top off and place it flat on the trailer, on top of a soft surface (mattress w/ plywood under it). Roll the bottom onto the trailer and secure 4 ways with load straps, the kind you can get in home depot, etc. If your suv has no hitch, then you can use a pickup truck, but this will require the construction of a ramp out of 3/4" ply and 2x6 boards. same concept, top off, bottom secured 4 ways. good luck with the move! We also had a nightmare of a time with commercial movers once. land pirates.

thanks Doc!

Doc, Great idea, and yes, I would serve this at a large gathering, family or not. What is the temp? (350 F ?) I assume internal temp at min 160 F? Thanks

Did a quick chicken today Simple and delicious 350 / 2 or so hours Yum Well no pics Apparently tap talk wants me to create an act with them to post pics No

Great looking results. For more flavor to the meat, put the rub under the skin on the breasts and thighs. Yes, making chicken salad out of the leftovers is fantastic.

When we do chicken we use Weber's Canadian Chicken rub, Dizzy Pig Tsunami Spin, or Olive oil-salt-pepper. They are turn out fantastic. We don't use any smoke wood, just lump over the indirect heat w/ drip pan. 350 degree F, on main grill, 1.5 - 2 hrs using a temp probe.

Been there, done that.... Can'y agree more But, I can't afford a vaca home, soooo I just put them both in the backyard. I am waiting for the third, just have not seen any movemement on the copper16.5er (hint hint Dennis)

I have been traveling and not able to access my home files. this is the 4 stage recipe I used. same one as in the Big Bob Gibson cook book. - Ok, tried to paste the recipe, no mas. tried the "paste from word" and the "paste as plain text" buttons at the top of the post window, no mas. What do I need to do to paste into a reply?

Prepped 20lbs of pork ribs for a neighborhood pray Used Lillys 4 stage recipe. Kept both cookers at 225 degreesF. Excellent results.

I also use foil on the drip pans. will there also be one for the 19.5?

Well, beautiful as usual! But I have a 19.5" on the left and a 23" on the right.