Tangles

Short story is I took it out at 2:30pm making it a 13 hour cook.

At 8:30am, I dialed the top vent back 1/6 a turn ask I really wanted it at 225. The KK obliged and the temp came down. I wrapped it in butchers paper and left it running. I had to go out so just monitored the temps remotely.

It got to around 11:30 and it was still in its stall. The temp was about 215 so I thought I better turn it up a bit.

Made a call to the wife, asked if she could turn it to the left by about 1.5cm. I didn’t talk rotation.... in case of miscommunication. I wanted to get it to 250.

I saw the temp rise to 230 so left it running. I was helping friends out with an alarm install. When I was done, I was driving home and the Fireboard sent me an sms saying temp had reached 275.

I was surprised by this since it was only a slight adjustment I made. I got home and the vent was up by 1cm - oh miscommunication. I dialed it down a bit again.

Then I took it off at 2:30pm. Wrapped it in foil, towels and put in a cooler.

I did some burgers and sausages for dinner as well.

Temp below

Will post photos from iphone


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Looking good there with that cook, did you enlarge the stopper hole to accommodate the 3 wires. 

No need. I have had 4 without any issues. It’s tight but all good.


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Okay. Picture before the wrap



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What the others said.
I have a 23 and use the basket splitter going left to right. As it’s a round basket on the 23 I can just turn the basket to do this.
Check out the recent post from bonfire as he managed to get a 32 in a left to right configuration by using stainless steel pegs and the stainless steel sheets from the 32 splitter


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Loving it. It’s a beauty and what a lovely setting. Nice dog too. If it’s anything like mine it will love the KK. When ours sees me cooking on it, he will not eat anything else until he gets the bbq scraps. Spoilt dog!


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Thanks guys. I went to the footy last night with my boy. Our team won their 10th game in a row. That said, they nearly gave it away in the last quarter.

 

My plan was to put it in the morning but I was still awake at 12:30am so thought I would get it started. By the time I got the KK fired up and meat prepped it was near 1:30am.

 

So hopefully I should be right for 5pm dinner tonight. It’s 5:30am and it looks like it’s starting to stall. I have butchers paper on the ready. I will take it off and put in cooler when done.

 

Here’s the temp chart thus so far. The temp in the KK is pretty steady. I started on 225 and it’s gone up to 237. No fan involved.

 

 

 

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Okay. This brisket is going in tomorrow. Will have to get up early for this one.

 

 

 

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Congrats. Welcome to the addiction


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mmm...interesting, i have no use for it as well.

All new KK have the nuts installed. My 23 has them installed


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I wish lol getting a cold /hot smoker

Outback kamado Bar and Grill

Sneak in a 32. You might as well save on the shipping


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I must say dealing with Dennis is always a pleasure. It's a great experience.
 
Outback kamado Bar and Grill
 
 

Don’t tell me that you are buying another KK....


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Wow that is a serious oven there. Do they let you play with it? 
That sausage looks like a huge amount of work but I bet very tasty. 
 

Yeah they do. It’s a pretty serious oven. They sourced some recycled old school firebricks. There’s cement, 2layers of fire insulation and more cement. I actually have a picture somewhere of my father in law inside the oven building it. You can fit 2 adults in there.
Reminds me to be good to the wife, as I don’t want to end up in there with a roaring fire....

To make the pizzas, they heat soak it for hour and a bit. Then they scrape out all the burnt wood and ashes. They mop the floor before putting in the pizzas or bread.

It will stay warm for several hours. It’s not sealed like the KK but does retain heat for quite sometime. It’s still warm in the morning after an evening cook. I think it more to do with the retention of heat in the bricks and cement.

They do roasts, lasagne, turkey and all other sorts. We have Christmas there and they will fire this up on Christmas Day for lunch. A roaring fire on 40 degree Celsius days.... not quite the cold Christmas’s you guys have.

The salamis are good fun. It’s a early morning start cutting up the meat. We have had to change up the recipe over the years. We do much less salt nowadays. We put in fennel seeds, chilli and other herbs and spices. It hangs like that for weeks.

We also make fresh sausages as well. Homemade is always great!



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That is bl00dy genius. Dennis should do a prototype for that.

Looks like a awesome cook mate. Great stuff. How was the cape grim? I haven’t tried that one yet.


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So I thought more chicken and as wondering what to do ckreef sent me ome spices that I have barley used so I looked up old bay and chicken and found this . https://www.mccormick.com/old-bay/recipes/main-dishes/spicy-marinated-chicken. And thought hang on why subsitute when I can use the real thing . .mixed up some vegetables and gave them some old bay...gave the bottom some purple Crack mix..melted some butter and mixed it with some Chesapeake spice and injected the chook. ..rub the rest over and sprinkled with some more Chesapeake. .on it goes over a chunk of jam wood... Can't wait
 
Outback kamado Bar and Grill
 
 

Nice


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Great pictures ckreef. 

 

Well, not quite money shots but my in laws built their own Pizza oven. It's huge! When we are around, they will make 12-15 pizzas for the family... yes big family. Below is a picture of the ciabatta they make in one batch.

Also check out the Salami. 260kg from 2 pigs, a lot of effort and arguing resulted in 130kg of cured sausages and 60kg of cured pork. That was fun making that. The result was very tasty!

 

Beautiful cook. Looks so tasty.

Can I ask if you heat soaked to 550 before putting the baking stone in or was the 550 with the baking stone in.




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When we grill whole fish, and we do grill a lot here, I proceed as follows:
I heat soak the kk to 400F. Leave it at this temperature for 15 minutes minimum.
I wipe a clean grill with paper towels or a cloth soaked in oil with high burning point. I actually use grape seed oil.
I then place the fish towards one of the sides of the grill with the back side of the fish facing the centre of the grill. This I have found helps with the turning of the fish as well as the actual cooking of the fish, as the thickest part faces the centre where the heat is more intense. 
I adjust the temperature to 350F
Let the fish cook for between 15 to 25 minutes depending on thickness.
Turn the fish over using two wide spatula. It is very important that the fish is turned only once. If you attempt to turn it more than once, it will likely fall appart.
Continue cooking for another 10 to 15 minutes. The fish is done when you can separate the flesh from the bone.
With  little bit of practice, I am sure  you will be able achieve similar results. It works for us every time. The photo below is of an arctic char, which I did last week.

 

Thanks for the tips. Looks so tasty. Will have to give it a go this weekend.

Your grill looks so clean!


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Good stuff. Can’t wait to see pictures


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Oh my goodness, Tony, that is awesome.  I think I have been transported to Australia, we are freezing here, have the heater going in the greenhouse to keep things from freezing. The hummingbirds are all hanging around the feeders today too. These are phone pixs through my kitchen window but you get the idea. There are 3 other feeders with the rest of the flock hanging around.


 

Nice pictures.


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Paybacks to you down under folks taunting us up here during our winter with beach pictures! It's 95F here today and staying in the 90s the whole holiday weekend! Might even flirt with 100F tomorrow!! Gin & Tonic weather, baby!!

Hahhahaha. If it makes you feel better, I have kids sports this morning. Will be watching in the rain.

That said the sun is breaking out. Perhaps it will be down at the beach this afternoon.



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Great looking cook. These a nice eating fish. Have to try this one day.


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Beautiful. Congrats. Can’t wait to see cook photos

 

 

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Cheers, I've still got around 90mtrs of it left which will see me through for a while, try some of those wood chunks on that brisket if your still cooking today, winter seems to have finally made an appearance 

Yeah definitely will try the wood chunks. Am doing brisket next week.

Have done burgers for lunch. Have got pork ribs on for dinner. Rainy windy day doesn’t stop the cooking.... hahaha


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Hey Aussie.. nice looking cook, did you go through a stall with the brisket, i done 2 pork shoulders 1.5 kg's each Xmass just gone on BJoe, one took 2hrs longer to get there.
Do you wrap in paper and foil at the same time (did i read that right) I got a huge roll of pink B paper online last year (if anyone wants to know i can dig up where i got it)probably paid too much for it, dunno. Also saw a packer brisket at the local supermarket during the week Gilberts around 5-6 kg, things are slowly changing for the better

Troys meat sells 300m rolls for$90. I will get a roll but 300m is like a couple life times for me.
I am sure kids will use for craft.
Happy to give you some when I purchase next week


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Always start earlier than you think and don't worry about finishing early. Wrapped in foil, then a heavy towel, and into an insulated cooler, the meat will stay nice and warm for many hours. Nothing worse than getting all fired up for some nice brisket (or pulled pork) and not have the meat finish in time for dinner. 

Thanks Tony. I have done pulled pork quite a few times. The towel and cooler trick works well. Most of the time I have done overnight cooks for lunch time. Have done dinner ones but only small.

I haven’t attempted brisket so not 100% on time. That and it also being dinner makes it harder on timing. Might get up at 4-5am to get started. Might even light the KK before I go to bed and put it on first thing in the morning.

 

 

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