JimBob67

OK, OK, you talked me in to it. Just ordered 3 more boxes of KK CoCo. Jim

Hey, guys, I was just on Amazon ordering something and up popped a window telling me that they have this charcoal again. $44.98 with free Prime shipping. I know, not cheap, but better than explaining a pallet to the wife! Jim

Oh, man, now I gotta wait at least til the weekend to taste this! Hungry NOW!

That looks wonderful! I've cooked a lot of pork shoulders but am a rookie when it comes to brisket. I was thinking of using Raichlen's "Slam Dunk Brisket" recipe. Do you have a favorite?

I certainly learned a lot! Thanks to all the "old hands" who provided some very valuable tips! Think I'll try a brisket next.

Oh, close "that" lid! Can't see much to be gained by leaving it open, that's for sure! Your reply has made its way to my permanent file on BBQ, very helpful! I really appreciate your help. Jim

Thanks! Just so I have this straight---"close the lid" would mean to have the top vent barely cracked as we were discussing? The fan would be set up with the damper on the fan wide open? Some folks recommend taking the KK to the desired temp before plugging in the CyberQ in order to heat soak, but I think doing it that way really contributed to my temperature overshoot.

You know, I noticed yesterday. After hours of stability, the winds came up and suddenly the temperature rose. Figured it had to be the fan vent so I closed it almost all the way. The fan wasn't going to run, anyway. Thanks for the tip!

I tend to agree! I found a couple posts here recommending choking down the CyberQ, but I've found by trial and error that the top vent is the main factor. And, boy, are you right! I just BARELY come off the gasket-tight setting on that vent, and that's all you need. I've always cooked with the pellet cooker at 225, but I found that this unit "likes" to be around 250, so I might try easing the temps up a bit. One thing I learned (DUH!) is that the CyberQ can heat the thing up, but can't do squat to cool it off. The Ace hardware here in town has BGE which I've used for a long time. I understand it's made by Royal Oak, and they are going to see if they can order in some Royal Oak Lump. Either way, a lot cheaper that CoCo char!

I had hoped to write this in installments as I smoked overnight from the 3rd to the 4th, but I must be toxic to the Forum system. It was down all day for me. So, this is in retrospect. I decided to do a couple of Boston Blade roasts overnight Sunday, to be ready for some family on the Fourth. For good measure, I also did some Beef Plate Short Ribs. This was my first long-term smoke using the CoCo charcoal and my CyberQ unit. I learned some stuff along the way. First, as all of you have warned me, it's hard to get the temp back down once it's up! I managed to overshoot the 225 target (kept it below 300, though) by keeping the top vent open too much. "Too much" was less than a whole turn open, but I soon discovered that I needed to keep the sliding vent on the fan at 50% or less, and the top barely 1/4 turn open from totally shut! I suspect the top vent was probably more important than the CyberQ or the lower opening. The CoCo burned nicely, but I was surprised that after 12 hours it was pretty well depleted and needed to be replenished. Next time I'm trying BGE which, although probably not as good as the CoCo, will be a little more economical. Took me 15+hours to get the meat to 195. After that, I wrapped it in foil, stuck it in a Coleman, and put the beef plates on. I bought these from Snake River Farms. Supposedly American Wagyu, and for the price I think next time I will get some beef short ribs from my butcher. The things were really fatty. I took them to 190 and people were starting to grumble about being hungry, so perhaps a little more time to get them to 200 might have helped the fattiness. I did try one new thing. This has probably been described, but I haven't seen it. For smoking, I love the articles on using a drilled-out cast iron stockpot, couldn't find one in town so Amazon is bringing one. I decided to try 2-3 chunks of pecan double-wrapped in heavy-duty foil, then sticking a knife blade through the foil in a couple locations. I then slid this into the very bottom of the unit, by opening the ash-removal door and putting it in there. I figured, the volatile smoke fragments would get consumed by the fire right above it, and this would still smoke slowly. Seemed to work very well. I love pecan smoke! The shoulder was great (I've been doing shoulder for 40 years, the last 10 on a pellet smoker (Cookshack Fast Eddy FEC100) but for my first time on the KK, I think it went well. NEXT time I'm going to set the CyberQ at 200, make sure it's holding there, and then dial it up. I know, the KK does hold steady temps by itself, but I like to sleep without worrying. 20 years ago, babysitting it with a beer in hand was a lot of fun. At age 67, think I'll choose sleep. Here are a few photos. Time to heat up some leftovers...

Haven't been able to find Weekend Warrior in these parts, but after reading the reviews I ordered some FOGO from Amazon last week.

You got that right! Although in my neck of the woods, Cowboy Charcoal costs almost as much as BGE. Always worked OK to grill meats, but I'm certainly moving on from here. Jim

Well, I DID NOT get very good airflow with the Cowboy crap. Really added a bad taste to a real nice Tri-Tip. Having figured that out and had a good burn with BGE, I don't anticipate any problems from now on, especially with the CoCo (as long as my supply lasts). However, "Once burned, twice cautious", and all that...

I guess the CoCo stuff will be better than the Cowboy lump I used. I poured that into the basket, but found the problem was the teeny pieces and dust occluded most of the airflow routes through the charcoal pile. Thus, the smoldering pile of leaves analogy. I will follow your advice. And, I have a MAPP torch so may give that a go. I'm just paranoid about having smoldering going on.

Unfortunately as of now (June 2016) Amazon says it is unavailable and they don't know if they will get any more. i also don't need 800 pounds and don't mind paying more to get it by the box. No one in the denver area who I have found who wants to share an order.