JDBBQ

I also still have a stash of coco char that I have been hoarding (a collector at heart). Have used sparingly for overnight cooks.

I generally use Fogo #4. Also have some Big Green Egg that local supermarket was selling at great price. It seems fine. Lights fast Just picked up a bag of Rockwood and a bag of B&B at local Ace Hardware to try.

Came out great.... KK held the temp throughout !

My total time was about 16.5 hours in the 225 range.

Thanks guys. I ended up not wrapping. Just took off at 203 and wrapped and into cooler. Will pull and eat in about 3 hours. Threw some ribs on too and they are still cooking. Picture shows on the kk and then just before wrapping up to go into cooler.

Quick question... I put a butt (8 lb) on last night - about 12 hours ago. KK holding around 230 over night. Butt now at 175. I will eat for dinner - about 7 hours from now. Planning on taking it up to maybe 203 (splitting diff b/t 200 and 205). Do you guys wrap in paper / foil at this point on the KK? (I don't recall that I have wrapped butts before) Once done I plan to let it sit in foil, towel, cooler for a couple / few hours. Thanks

Look great 1

I have been using Fogo Super Premium, with hickory and/or cherry mainly.

Looks awesome! Are those pickled onions on the roll? Did you make those or buy?

and Tony B thanks for the comment on the butcher paper. I have some but tried foil here for the Hot side of my hybrid cook. Maybe I will try paper next time.

Hi ... after another 3 hours it was probing tender and about 205. Overall I thought it came out pretty well. To me still could have been a bit more tender/moist but my wife and kids thought it was great. I still haven't nailed a brisket in my mind...

Taking a stab at brisket - did smoke at 225 to 250 for a couple hours then drifted up to almost 300. Hit 165 internal after about 4.5 hours. Wrapped in foil and took it up to about 375.... we'll see how it goes

Did some chicken for the hockey game. Unfortunately this is what the Penguins looked like after the Capitals "smoked" them Chicken was great though

Hi and sorry for not responding... No rub, just pepper, salt, paprika and a little garlic powder. (sprinkled on) Cheers

On the plate Sent from my iPhone using Tapatalk

Grilled with some cherry smoke Sent from my iPhone using Tapatalk

This excellent !!! this is a first time cook for me and will be high on the list of great experiences on the KK ! Cheers and let's hope for Spring!

Cooked and ready .... Sent from my iPhone using Tapatalk

Weather has suppressed cooking. Break today. Rib cap thawed out Sent from my iPhone using Tapatalk

That looks great ! Still learning the pizza thing - can ask what dough recipe and what temp you cooked it at? Thanks

Nice - look great and moist. What temp/how long did you cook? Cheers

I should add - what a great resource this board is for me as a "newbie". Thanks to everyone for the posts with recipes, ideas and support !!!

Did my first pizza this weekend. Used ckreef’s tutorial and King Arthur recipe. Came out well and the family loved it. My only thought was that crust was a little tough. I may have over worked it Sent from my iPhone using Tapatalk

Looking good. Any differences in doing these in the rack v. on the flat grill surface?

Looks great !