Poochie

 Was it on the MSC Alina?  If so, we're on the same ship. I got a 32" that someone decided not to get.  Small world!

You've got that recipe perfected, Snake. Those had to be delicious!

Looks like a feast, Tony. My pallet isn't sophisticated enough to appreciate 25 year old wine, but I'll bet it was smooth.  Jeffshoaf, that bread is the star of the show for me. I just love that stuff. I wouldn't kick the ribs off the plate either. 

OK, thanks for the ramp photo. I only have a small step (slab) to get it into my metal building. It's around 6" so my ramp should do it without a problem.  Looking forward to seeing some kind of animal cooking on your KK.

19 hours ago, Mcjudsten said:

Those are ss drip pans.  There is no double bottom for the 42, would be too big.  These are singles. 

I had no idea there were double bottom drip pans in that shape. I'll one of those would fit in a 32".  Right Dennis?  By the way, great setup you've got and good to have extra help when the goodies arrive. You also said you learned from building the ramp last time. Could you share what happened? I'm asking because I built a ramp for my upcoming 32".  Thanks!

Doc: Well Mr. Smith, you're fit as a fiddle for an 80 year old. How do you do it?

Smith: Squirrel hunting. Keeps a man young and healthy. I went hunting before I came here this morning.

Doc: I think heredity has something to do with it. How old was your Dad when he died?

Smith: Who said anything about my Dad being dead? He went squirrel hunting with me today.

Doc: What?? He must be a hundred years old!

Smith: 102. Loves to hunt.

Doc: Well how old was his Dad when he passed away?

Smith: Who said anything about my grandpappy being dead? 

Doc: That's impossible. He'd have to be close to 120.

Smith: 121 to be exact.

Doc: Don't tell me he went squirrel hunting with you and your Dad this morning.

Smith: No, he didn't. He was getting himself married.

Doc: You're kidding! Why would a 121 year old man want to get married?

Smith: Who said anything about him wanting to get married?

On 10/25/2021 at 9:05 AM, johnnymnemonic said:

Delivery estimate is 11/2. I'm going to see if I can get it Friday November 5 when I have a day off and I have some people around to help me get the thing uncrated.  I will take lots of pictures and share here.  If the crew I am hanging with is up for it, I can set up a google meet and let forum people join.  Not to steal @tekobo's thunder.  Your grill arrival was incredible, Tekobo.  Anyway - I will advise next week when it's getting close.

 

Bad news, dude. Here's your cargo ship. Looks like they're already using your KK to feed the crew!

Thanks for backing me up, Tony. I wonder who the next joke will be about??

Yes it does look delicious! Are you using the single or double pan in that photo?

That would be classified as terrible for sure.

Or go to plan B.  For a low and slow, I start a few pieces of lump or lump briquettes and pour them in one small area of the smoker.  Then I set wood chunks from the hot area to the cold area.  No more than 2 inches between chunks. . Simple old school method.  No pot, no flour glue, no mess.  And it'll last way past the 140 degree mark when the meat stops taking on smoke. I know the pot is very popular on here but I've never had a problem getting smoke flavor. Clean smoke flavor.  Fire away troops!

20 hours ago, jeffshoaf said:

I've put my research on this on hold -- I ran my last overnight cook without the guru, just made sure the kk was heat soaked and stable, used an old remote Maverick thermometer to check the grate temp, and used the Meater block to monitor the food and kk temp. I set Meater alerts for over/under temps; I like the alerts from the phone app much better than the text/email alerts from my CyberQ.

The kk temp was rock steady and the Meater alert woke me up around 4:30 am when the Boston butt didn't stall and was done hours before expected.

Check out Fireboard. Connects easily. You can control it completely with your phone.  Check temps when you're in town or out of town and adjust them too. And it uses the same fan as the CyberQ. The one from BBQ Guru. 

That's cool. The ship mine is on should reach California this Friday.  I hope they let it dock before Chirstmas.

Those ribs are looking great. Especially the beef ribs. Good job!

Were those Angus choice? They're 3.99 here for choice. It's the exact same ones that Albertson's sells for the same price.  I miss those big meaty ones. 

I had to look up Vermicular. That's a cool looking gizmo. Did you mail order it or buy it local?

And to top it off, our Costco doesn't have Angus Prime anymore. They have Prime Choice. It makes a big difference in the briskets. The big meaty Angus beef ribs (Dino bones) they used to sell have been replaced by choice ribs that have less meat than lizard ribs.  But they still have those rotisserie chickens for $4.99 that get you in to store so you can buy $200 worth of other stuff.

Tony and his lovely bride came to Louisiana for a visit. First thing Tony's wife tells me is that Tony is getting very forgetful lately.

Tony: I tell you what Poochie, I sure love this Louisiana food. I ate the best seafood platter I've ever had last night.

Poochie: Don't keep it a secret, where did ya'll eat? 

Tony: Right! It was...ummmm uhhh ummmm.  Wait! What's that red flower that's real pretty but has thorns?

Poochie: A rose?

Tony: That's it!  Hey Rose, what's the name of that place we ate at last night? 

All your food looks great, Tony.  That chili BOC made had to be good. Beans and all.  And MacKenzie nailed with that chop.  I can't wait to get my KK so I can share too!

I'm curious to see how those chunks will burn in the cold smoker.  Don't forget to keep the butt moist so the smoke sticks to it. 

All three of them look perfect. Good job!

You missed the “electric wood splitter” part of my post. This thing is almost fun to use. Made by Wen and called the lumberjack. 

The only 2 cents I can add is that you may be right about the kiln dried chunks. I know that was the case with some cooking I did. I solved the problem by locating firewood guys in my area who sold hickory and/or cherry. Cherry was 90 miles away but I got a rick of it for $100. Hickory was in the opposite direction and was $120 for a rick.

For those that don't know,  a rick is 4 feet high, 2 feet wide and 8 feet long. Also called a half cord. The difference is amazing. Stick burners need some fairly "cured" wood at around 12% moisture or less. But the KK is perfectly happy with juicier wood. I've use some with 20% moisture with zero problems. If you're wondering what you'd do with that much wood, friends, family and neighbors will happily take some.  I use an electric splitter and then either a chop saw/miter saw or a bandsaw to get them into chunks. Oak is a common firewood and makes a great smelling smoke too. I don't know where you live but I'd be more than happy to share some of my stash to let you try it out. I'm in Louisiana.

On a side note, since I didn't order one, are you convinced  the cold smoker would hum along with wood chips and not chunks? How long do you think is would last full of chips?

OK, I thought you were trying to keep the grates clean but that makes sense

17 hours ago, alimac23 said:

Beautiful looking soup!

I’ve just put some beef ribs on, I ordered short ribs that were left whole, but that got lost in translation somewhere and I got them cut individually.




Any particular reason you didn’t put those ribs directly on the grates?