tailc

Well.................Pork belly, Filet's, Crab Cakes, Shrimp, Wings, Nachos, Dogs, and Heartburn Cake  

Belly went on at 2, should be ready by 6pm 

not yet, i'll give it a try

Thanks for the heads up, glad to know i'm not the only one.  What's really weird i cannot even log into it with the local IP address.  i can ping it however it will not let me in.

Is anyone using the Cyber Q and having issues logging into the Sharemycook website or the unit itself?  Great day for the site to crash!!!

On a different not, Happy Thanksgiving to all!!!

Best of luck to ya buddy!!

Wow!!!!!! That's insane

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Dennis with out coffee???? You might want to have a helicopter on standby to airlift you to the nearest expresso machine

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12 hours ago, Steve M said:

I forgot I use an external app for the cyberQ. If you're thinking about cyber cook, I don't think it will export in excel but rather a pdf is the only option. I still find it really useful though. You can record the ambient temperature, charcoal used, type of meat, etc. There is also an are a to add notes about the cook. I usually use this to record weight or brand/type of meat. 

This link has some pretty good screenshots of the app:

Cyber Cook

I can email you the report from the brisket cook if you would like to see what it looks like.

Unfortunately is only for the iPad/iPhone and I don't own either one.   

That is the one I use as well.

To get this graph, you need to use one of the available apps for the cyberq. My favorite is cyber cook, but naturally, it costs. The others are free, but don't work as well.


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I have it saved on my ipad. When I get home, I'll walk through the steps and get you the info.

39 minutes ago, Steve M said:

It sure helps with planning when doing something like a brisket or pork butt. I still allow some extra time but if necessary, I could crank the temps up some too. The cyberQ will provide graphs and export the data. It is pretty cool to see the stall graphed out.

Steve - I've got the Cyber Q too, however I haven't been able to figure out how to get the graphs or export the data.  I've gone through the manual and I cannot find this option.  If you don't mind shooting me a separate message on how to get this option rolling, I'd really appreciate it. Thanks!!

BTY - Brisket looks fantastic!!!!     

That's one Fantastic looking KK!!!!!   Congratz Dennis!!!

Well.....well.....look what just arrived, my new custom stainless lined cabinet.  Had to get one after seeing Mr. Pearson's !!  This is 48"W x 36"H x 28" D I must say I'm extremely pleased with the quality (wouldn't expect anything less from Dennis!!!) and look; great addition to my KK family .  Attached are some unboxing photos for your viewing pleasure.   

My better half is freaking out with the thought of putting meat in a bag and topping it off in the KK.

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I just got an​ Anova and that looks fantastic!!! Got to replicate your meal

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looks fantastic!!!! No need for furniture; keep everyone out of your Domain

Gotta love your setup!!!!!!

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11 minutes ago, HalfSmoke said:

Very cool! Interesting how you're using the upper grate in the main position. Makes sense.

It's really not how I should use the upper grate for slow and low; however it works for me

2 hours ago, Steve M said:

That looks fantastic. Where did you source the pork belly?

Village Butcher at Hilltop; they are the best!!  You should check them out considering you are in Norfolk 

2 hours ago, FotonDrv said:

First cook on the 42??

Nope, I've been cooking on it pretty much every chance I get.  I've been a slacker when it comes to posting pics .  Here are some pics of a brisket and ribs I cooked; look at how small a 15lbs brisket looks on this grill 

I've been slacking and haven't shared any photos of the 42" in action.  I know my first cook was suppose be a whole hog, however I've sidelined this until spring; weather has been too unpredictable for a party .

At any rate, I decided to use Steve Raichlen's recipe for this cook and let me tell you......... you've got to try it if you haven't!!!!!!  It took about 4hrs at 250; I pulled it once internal temp hit 190.  Below are the pics

15 hours ago, obanker said:

Tails

I was quoted by Dennis trans port to Warrenton, Va $246 residential and $190 Business. I can arrange for delivery to a business there (forklift). I have a HD pickup that can carry 2 pallets.

I'm in for 10 boxes

Jim (obanker)



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Good Morning Jim - I talked to Dennis last night and my order has shipped. I do apologize, however you and John can team up and ship to my office if you'd like.  As stated I've got a loading dock and forklifts, just keep me posted.

Take care  

Okay, we can ship it to my office I have a loading dock and forklift I can load you up. I'll wait to hear back from Dennis and let him know that we are both looking to get the charcoal shipped to my shop

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11 minutes ago, tailc said:

I haven't ordered it yet, been waiting to hear back from Dennis.  So just to confirm, you want 10-15 boxes of coco charcoal and not Coffee; correct? Also please confirm your quantity 10 or 15.  Thanks!   

Sorry Obanker, I thought I was replying back to John A .  I'll be happy to add your order to ours