Tucker

I do much the same as the Madmedik.. light with torch and run it open then close it as it approaches target.

When I cook spatch-cock chicken I always use the drip pan lined with foil. Dome temp between 350-400 cook skin up for 100% of the cook. cook for about 2hrs or so. skin is always crispy - note: do not cover the chicken when you take it off, this will cause the skin to get soft.

I have done brisket both ways, low-n-slow and hot-n-fast. Had so-so results with the low-n-slow, taking up to 14 hours to finish. I tried the hot-n-fast method 2-3yrs ago nad have not looked back. hot-n-fast brisket cooker at 350 dome Heat defelector and drip pan under main grill brisket fat cap up on main grill cook brisket untilinternal temp hits 160; I use a Redi-Check probe with remote so I can do other things around the property. wrap brisket in heavy duty foil cook for anohter 2.5 hours; I do not open the foil, just wait the 2.5 hours. (This seems to work regardless of the size of the brisket) remove from grill, rest minimum 30 minutes. cut, enjoy...

I use the 10cfm. I close the gate 1/2 way on it. No issues with temp control.

I use large foil, wrap completely to create a full "bowl" effect. This prevents juices from leaking. Then set meat in cooler, if you have two pieces, put one on top of the other, then lay towel on top. Towel is there to retain the rising heat.

We have cooked turkey each Thanksgiving (and other times of the year) since getting our KK in '07. I have never cooked using x minutes per pound. Always just cook to internal temperatures. (I'd check your thermapen for accuracy) As far as the KK temp and preheat, I put the temp at 350 at dome, let it settle in, approximately 45 minutes, then put the bird on. Bird sits in a foil pan with veg, 1 cup broth, all buttered up. baste every hour. turns out golden brown and perfect each time.

I recommend you engage a structural engineer to examine your deck and the specifications of the KK you plan on buying. The structural engineer can then provide you wiht plans for any modifications or re-build needed. You can then do the work, if your handy, or you can engage alicensed contractor to do the work. Common sense says to beef up the deck, but in this world of liability, it is better to ensure your home insurance will not balk in the event you have to use it for any reason surrounding the KK or deck or guests, etc...

We had both cookers going yesterday. The photo attached is of the 19.5 Stoney, on which I used the rib rack to cook the ribs for 4.5 hours at 220, then sauced and let carmelize for 25 minutes. They turned out perfect. Used apple wood.

Re: Pork Butt Feedback When I do shoulders, they always take over 12hours to get to 195 internal, with a usual time of 14 hours. I find they stall in the 170's and take a few more hours to get through that stall to fish temp. I always inject and the shoulder and injection are always cold, this maximizes the smoke absorption on the beginning of the cook.

Re: Buying decision help requested! dstr8 the smoker got "thick-n-crusty" primarily because the source of heat is wood. With a KK your source of heat is either lump charcoal or extruded charcoal (from Dennis). The smoke source will be chunks or chips of wood you add, either direct to the coals or in a smoke box/pot. This does not build up the creosote you see in a traditional wood smoker. We use ours for low-n-slows with a lot of smoke and then grill chicken breast right afterward. Bear in mind because of the lump charcoal you will get a natural smoke flavor, but it is subtle, not at all as string as when you smoke a shoulder or brisket. I do think someone on the forum uses primarily wood in their KK, although Dennis recommends against it.

Re: Buying decision help requested! dstr8 - I have been using the KK since 2007, cook on it 3-6 times a week. Loved it so much I have had 2 now for a number of years. They are quick enough to fire up after work and enjoy. The only way I would go back to gas is if charcoal vanished from the face of the earth. At this time I am waiting to buy one of the new 16.5" models as well.

Re: Everyday Misc Cooking Photos w/ details Himalayan Salt Block Scallops We had been given a Himalayan Salt Block as a gift a few years back, just got around to using it. Did scallops yesterday as part of a fish/seafood themed dinner. for a first go on this type of cooking, the flavor was terrific. put fresh ground pepper and olive oil on the scallops, had them at room temperature before putting them on the salt block. Put the salt block on the main grill, no heat deflector, dome temp was at 550f. I think taking the temp a little higher next time may give more color to the scallops. Our next try may be small filet cubes.

Re: Fruit Cove Florida (Jacksonville area) I found it 4 or so years ago. the roadside shop is long gone and have not fond another like it yet.

Re: Fruit Cove Florida (Jacksonville area) The decorative container is a terracotta planter with almost vertical sides. When I saw it, I knew I would be using it for a trash can. There was no lid available, so I found a plastic trash can that sits in it, OD of can smaller than ID of conainer. I found it at a roadside stand between Jax and St. Augustine. I have not found anyhitng like it since. I attached a heavey duty plant dolly to the bottom so it can be moved easily.

Fruit Cove Florida (Jacksonville area) New digs.....

Re: KK question Moving residences, depends on the distance. Short distance, for me up to 14hrs drive, I would use a low deck UHaul truck, trailer, or push it up a ramp into my pickup. BTW, I have used ramp/pickup to move a 23incher twice. 3 person job. A 32incher.. I'd use the low deck truck/trailer approach. For any size, if you have to move with a moving company, have them insure it.. heavily.

Re: KK question All of the coookers are on casters that allow them to roll quite easily. You mention there is a 'deck' now but will be replaced by a 'patio'. Is it your intention to put the 32incher on the deck, then at sometime in the future replace teh deck with the patio? I'd suggest you put the patio in place first. It would be the order of events if I were in that situation.

Re: Moving a 19....suggestions please A low deck UHaul truck or trailer will do the job once you have the lid off. Or, maybe you know a landscaper, those style trailers would be perfect.

Re: New Deep KK Teak Cabinets All beauties.... very nice.

Re: How to convince the wife to get a 32" KK ? In certain situations, I like working under the good ole standby "better to ask for forgivness than ask for permission".

Re: 32" Main Grilling area - Scale lower the top just far enough to have the Coke label peeking through, and viola' you have a Coke and smile......

Re: Venison Roast This was done on my 19.5 stone cooker.

We did a venison roast Saturday. Neighbor contributed a 10# hind quarter. I used the recipe from the Big Bob Gibson's BBQ book. I followed the timing instructions, but the outside of the roast was a little dry, with it getting more moist deeper into the roast. If i do this again, i will reduce the times by 1 hour each. Recipe called for 250 degrees, indirect for 4hrs, then 250 degrees in covered pan for 5 hours. It was very tasty, the veggies were excellent, need to put more in next time, they were gone fast.

Re: My new cook area ! Very nice, real classy look to it all.

Re: First cook on KK - RIBS - Need advice I've always used a total cook time of 4hrs, based off of Chris Lilly's four stage rib recipe. Not sure if that recipe was posted in teh firum or not, but you can get teh book from Amazon "Big Bob Gibson'sBQ Book". It has a ton of great recipes in it. I don't always follow the steps, but i do maintain that 4hr duration and have not had a bad rib cook yet. keep cooking