tomahawk66

Thanks Tony - so the drip pan is enough then? That's a relief! It's bloody awkward to remove the deflector stones once heat sunk to add smoking wood!! Sent from my SM-G935F using Tapatalk

Thanks for the advice 5698k! May I ask why not spread them around? Don't I want smoke released ongoing throughout the cook? And also, don't I want the volatiles to burn off? And wouldn't one larger log work to slowly release the smoke better than several small chunks? Another question I didn't ask earlier - if I use the double walled drip pan, do I need the stone deflector in there too? Sent from my SM-G935F using Tapatalk

So it was my good buddy's birthday on Tuesday and he's visiting me until Sunday before heading back to Sydney. He used to live in Singapore and so we are having a bit of a shin dig at mine on Sunday. One of the things he misses about Singapore is my BBQ cooking on the KK so I've promised him something special. I'm gonna do my first ever brisket! I've found a supplier of brisket from the US, Angus Beef and 200 days grain fed and they have from 10-15lbs packer cut. They look and feel pretty epic! But they are a significant investment between 130-165 Singapore Dollars (95-120 USD) So I really don't want to screw it up!!! I've been thinking of keeping it simple: 250F low and slow, salt and pepper rub, Hickory for smoke and the Texas Crutch. I was chatting to Alex the pit master at local smoke house "The Meat Smith" this evening about my plan and he kindly gave me a roll of butchers paper and a couple of logs of Hickory along with advice from his wealth of experience knocking out lbs of brisket day after day. That's a seriously generous gift of smoking wood considering that I've been stuck with Kingsford chips as chunks are more rare than hen's teeth here in Singapore! Now here is where I need some KK specific advice - those logs are pretty serious size and come with bark attached. I know that it's bad for the KK to use too much wood and will be running a deep basket of coco char for the cook. I'm assuming that I should hack a log into chunks and space around the char (I don't have a smoke pot and won't have time to put one together by Sunday- unless someone in Singapore happens to have one to lend me lol!) Do I need to remove the bark? Or could I lay the smaller log under the char for slow burn smoke generation while burning of the white smoke volatiles? So lots of questions on the smoke variables here! My plan is to start the cook at 10pm the night before as I want to serve at midday. That should give plenty of time to cook, wrap, finish and rest before serving. Let's assume a 10-12lbs brisket and a 250F low and slow with a butcher paper wrap either when I hit the stall or maybe even just when the bark is where I want it to be. I'll have my maverick measuring the grill temp and the internal temp and will look to finish at 205F internal as I want it to be super tender. Thoughts anyone?!? (Oh - and I might throw in a couple of racks of ribs in the morning as my buddy loves the ribs I cook!) Sent from my SM-G935F using Tapatalk

Nice!!! I'm super jealous!! Have a half pound of brisket for me lol! And share photos!! Sent from my SM-G935F using Tapatalk

I just guess the best thing to do is find a butcher you like with consistently good ribs and learn to cook those... I think I'll have to do a weekly rib cook from now on until I've got it nailed down. [emoji12] Sent from my SM-G935F using Tapatalk

They were pretty nice to be honest, and sitting in the foil in a cooler for an hour and a half waiting for guests to arrive didn't do any harm - if anything made them more moist!! Sent from my SM-G935F using Tapatalk

I still think they didn't need quite so long - ribs are something that I'm not sure I'll ever master! However, the meal went great and I was happy with the home made beans, home made coleslaw and especially the home made Bbq sauce!! Sent from my SM-G935F using Tapatalk

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Cooked at 275F for 5 hours - no wrapping. Over cooked I think as they are a little dry. Epic flavor though! Sent from my SM-G935F using Tapatalk

Franklin advocates wrapping with foil once the bark is formed - I assume because his big 60 rib racks stick burner looses quite a bit of moisture. What say you? Wrap in foil or no need in the KK? Sent from my SM-G935F using Tapatalk

Cooking for a couple of SWMBO's colleagues tonight who are town from the UK office for a week. Had bought 4 good size SLC pork ribs from the butcher. They are Canadian and fresh (most of the pork ribs I can get here in Singapore are frozen) they are about a kilo per slab (2.2lbs) I'm following the method from Franklin's BBQ book with a few modifications: First I salted the slabs and let them dry brine over night. Then I filled R2D2 (her name has been changed from 'Big blue' by my buddy's star wars obsessed 3 year old!) With coco char on top of a little left over lump from my grilling session last weekend. 30 seconds with the propane torch got one small area lit (super easy as almost immediately the half burned lump under started burning) A half turn open damper and quarter open vents then walked away to begin prep as I was in no rush to get up to temp I thought I'd let her take her time. Ribs ready for rubbin' Pepper, garlic powder and paprika for a simple rub: Popped a few handfuls of Hickory wood chips in a foil pouch with the only opening like a funnel down towards the bottom of the charcoal basket. (Forgot to take a photo before hand so, if the pouch survives I'll share a pic.) As I wanted to spread out the smoke release over a period of time with half the chips I soaked them. Now I know a lot of people say that it doesn't make much difference or that the water really doesn't get into the wood so I put them and the water in my chamber vacuum sealer - theory being that as the vacuum is created it pulls air out of the wood which in turn forces waster in. When it was happening you could see the water fizzing, first from the air escaping from the submerged wood and then just because the vacuum starts to evaporate the water. Here's the chamber vacuum sealer: With the wood on and the deflector in place I gave it a while to heat up and get that nice blue smoke going and then on with the ribs. Did them on two levels coz they were so long!

Ok... so how many of us have had our minds changed on the cold smoker by this epic cook?! [Raises hand] Sent from my SM-G935F using Tapatalk

The 32 is great - it was Ceramic Chef who is largely responsible for my decision and I'm glad I listened! It's the basket splitter that makes it so useful - so flexible and the real estate you have for grilling and big cooks is insane! As for salting for 4 hours or even overnight, the theory behind dry brining is that when you salt the meat it draws moisture to the surface initially drying it. Then, after resting for a while, that moisture begins to be reabsorbed into the meat along with the salt, adding flavour and tenderise ng the meat. Most people do it with steaks and Turkey rather than ribs but hey! Why not?

I did a chicken after my last grilling session with just residual heat, must have been 550+ at the dome, threw the chicken on the indirect side and then shut all the vents and the damper just as I would if I were closing down after the cook. Left her in there for an hour and a half not opening the lid - still around 300 at the dome when I lifted it out (this was after a slow rib cook then grilling session so the KK was fully heat sunk). Good skin, but still light in colour and super moist. Sent from my SM-G935F using Tapatalk

This is an excellent additional use of the cold smoker! I was finding it hard to justify purchasing one as with the ambient temperature here in Singapore cold smoking fish and cheese is a challenge however this adds a whole other dimension!! Thanks for sharing HalfSmoke!!! Sent from my SM-G935F using Tapatalk

Recently over at a friends house and I've become the defacto "BBQ" guy and so they asked me to do the grilling using their Akorn. It was an interesting experience, for 300 bucks or whatever they retail at in the US, it seems to be not a bad bit of kit. However, I've been spoilt by cooking on a KK for the last 10 months or so! The main issue they were having was getting the thing up to a decent temp. It was a challenge... I used a Weber Chimney and then a hair dryer to get her going - far removed from my usual blowtorch a couple of spots in the coals and then just walk away for 10 mins with the damper wide open and the vent cover pulled out (then come running back as my wife tells me it's hit 600 again!) - but again, unfair to compare of course! Still, not a bad little cooker - but the metal gets lethal after cooking for a while!! Me with hair dryer:

Same Aussie Ora! Yep, there were a few of us... i did 10 racks of baby backs and 2 big St Louis racks. I used upper, middle and lower racks but still had some space on there to be fair - and that's without rib racks. It was for my little girl's 1st birthday so mainly mates rather than kids in attendance!

Again, catching up on posting some pics of cooks from a while back. Followed Franklin's BBQ book for these beef ribs. Salt and pepper rub only: Cooked: Plated Sides: Funky Heston Blumenthal Tiramisu that looks like mint growing from soil (everything is edible) And a beautiful house warming gift from a great friend (who was fed up using our ikea cutlery!)

Really worth doing!! I did one back in February to celebrate Chinese new year: I certainly recommend it! In the KK no need to pre sousvide or even use a rotisserie- skin was so crispy it shattered like glass when you put the knife in and the meat was so tender juice was running down your face when you ate it!! Sent from my SM-G935F using Tapatalk

Been off the forum for a long time - missed you all!! But now I'm back! Will post an update to the Bbq area that I've had put in a little later when I have more time But for now Just a couple of photos on this cook and no money shots I'm afraid... Will be doing a smaller rib cook tomorrow and will look to take photos at every stage. Ribs with the membrane underneath removed salted for 4 hours and ready for some rub: Mephis Dust home made rib rub: Hickory wood making some smoke: Ribs on: And... that's it: no money shots this time! Sent from my SM-G935F using Tapatalk

I was following the directions of my favorite food site: http://www.seriouseats.com/2011/12/the-food-lab-how-to-roast-a-whole-suckling-pig.html The Food Lab section on Serious eats is epic!! Sent from my iPhone using Tapatalk

That money shot is epic!!! I've not really tried that sort of seat yet: have you posted how you set up for that somewhere else? Sent from my iPhone using Tapatalk

Cookie: it would certainly fit, they aren't so big @Wilburpan: very simple - I used salt and pepper in the cavity and salt in the skin the night before, then slow roasted for 4 hours at a little under 300. Then cranked it up for the last 30 mins at 500 Sent from my iPhone using Tapatalk

I should have credited you: Tiong Liang Food - thanks for the recommendation! 80 bucks for a 10lbs suckling pig. Got a 10kg box of frozen ribs too! Sent from my iPhone using Tapatalk

No no no no NO! The current thermometer works great and is aesthetically pleasing: even on my 32. It's balanced, perfect! These grills aren't just about function, it's form as well. Sent from my iPhone using Tapatalk