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jonj

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Posts posted by jonj

  1. You raise an interesting concept: what is the actual temperature at which we are cooking? I don't use a BBQ Guru, but the issue of probe location and temperature is universal. Is the probe exposed to any radiant heat (outside the boundary of whatever heat deflector you choose)? Is the probe on the same plane vertically as the meat? The KK dome thermometer will generally read higher than a probe on the main grate, and may or may not match that of a probe on the upper grate, depending upon its location front to back. I'll have to leave it to the engineers of the group to determine the temperature effects of any eddy currents within the KK body and dome.

    All this you have already stated, so I'm not adding anything new except my practice. I locate the smoker probe (I use ThermoWorks) within an inch or two of the meat, isolated from any stray radiant heat from the fire below (Tony also insulates his probe from the conductivity of the metal grate but I don't bother). Once the KK temp is stable, I note the difference between the KK dome temp and the grate temp and, if they are within 25° degrees or so, call it good. I adjust the KK temperature according to the smoker probe, as it is nearest the meat. I am referring to a KK23, which is what I use for smoking. A KK32 or KK42, with their greater configuration variations in fire to meat location left to right, would likely be more complex. 

    Incidentally, I suspect (and with no proof whatsoever) Franklin's pit temperature also varies as you note, left to right and upper to lower grates. One of the reasons I was initially interested in a Lang smoker (which @Tyrus has) is its design to have the smoke travel all the way to the non-fire side of the chamber before it comes back across the meat to the exhaust. I thought this was an excellent way to accomplish a number of positive things, one of which would be to stabilize the temperature.

     Since our high today is only 12°F, I wish I had some of your pork shoulder for the game later today.

    • Like 2
  2. Very cold weather coming in for the next 10 days. Decided to use last night's moderate temperature (1°C) to cook up this tri-tip. Santa Maria seasoning over duck fat. 

    456431844_KKTri-TipIMG_3140.thumb.JPG.d9ec9720a021c62a63d8a8f49f35d0a1.JPG

    1124755095_KKTri-TipSlicedIMG_3142.thumb.JPG.ba4e0287bed896a1a4333ec599df0702.JPG

    Plated with salad, roasted baby potatoes and baguette. Accompanied by 2007 Chappellet Cabernet Sauvignon. I left it on the KK16 a couple of minutes too long, but it was still tasty.

    1802755500_KKTri-TipPlatedIMG_3143.thumb.JPG.0db01652f671496a7da1693985be8958.JPG

    • Like 8
  3. 😧

    It may be for the best, if I understood what you were trying. A bare KK on wheels on a lift would not be good, since those lifts don't stay absolutely horizontal as they move down. I was freaked out when my KK (which was still in its crate) was tilting back and forth as the lift lowered. Hopefully the driver will come with the proper equipment next trip.

    • Thanks 1
  4. Pork Tenderloin, with evo and KC Butt Rub, was last night's dinner. I intended to cook it Sunday night but was too busy watching the Chiefs game (How 'bout those Chiefs!)

    1058191534_PorkTendKKIMG_3110.thumb.JPG.341631819ff30e6effc4ada8ea26a13f.JPG

    Cooked to 140° F, thick part of the tenderloin, before rest

    59690881_PorkTendSlicedIMG_3113.thumb.JPG.b2ada974d6743de88d3d6d8f09437e4c.JPG

     

    356964841_PorkTendPlateIMG_3114.thumb.JPG.7c3b7ba496cf65b81c1a7410ad985227.JPG

    KC Butt Rub leans toward the semi-sweet side, so the cole slaw and olives made a nice change of pace for the palate. Accompanied by a 2009 DuMOL Finn Pinot Noir. 

    • Like 7
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