JDBBQ

I am new here but am seeing the light to being spoiled. I just cooked some boneless, skinless chicken thighs. Salt, pepper and a little onion powder, cooked with a little cherry wood smoke. Awesome. My wife's reaction... wow these are really good. Cheers

I had landscaper move with Bobcat and forks (my plan was to use plywood but got lucky that he had equipment there - I think plywood would have been doable).

looks good. I tried my first brisket yesterday - it ended up too dry - I need to figure out how to do them. Will do some more research..... Cheers

looks good !

Short ribs .... Done sooner than I thought. About four hours. Will take off soon. May be eating early [emoji12]. Sent from my iPhone using Tapatalk

Charles that looks great - yet another idea for what one can do on the KK !

Smaller cuts than I wanted but the store was out of brisket yesterday (someone bought the whole case at Sam's !) and this is what they had. Hope they don't dry out. Left my rub (salt, pepper, paprika and a little garlic off a few b/c my wife doesn't like pepper). Cheers

Trying out short ribs Sent from my iPhone using Tapatalk

Looks great - how do you cook a tri tip - low and slow like a brisket or grilled more like a steak? Thanks

Does the Gateway connect to your wifi wirelessly or do you have to connect to the router? Thanks

looks great !

Sorry for your and your family's loss. JD

got it - thanks. Now on the sauces and rubs ... we had some store bought Chris Lilly branded sauce (East Carolina type I think) - it was good. My wife/kids like the sweeter Sweet Baby Rays. I used a Webber Kansas City rub. I am going to do some research on this forum and others and see if I can find some good recommendations to make my own. Another part of the fun. Cheers

Hi - thanks for the feedback and all the guidance on getting me set up and though the cook It took a little longer than I thought and with the feedback I will put the Thermoworks sensor more in the middle next time to see if the temp readings are more synched. I can't comment on the effectiveness of charring the hickory since this was my first time using chunks of wood (previously with my gas grill I would head the ribs in the oven at 225 for several hours and then finish on the grill (no wood chunks, I would use some liquid smoke in the sealed pan during the oven step). Another lesson - I cooked too much food so we will have having leftovers - I also definitely like the St Louis cut - very meaty and less fat than the full spare rib cut (not sure if that is universal or just the packaged ribs I got (Smithfield vacuum pack I think). For the wine pairing fans - I had a nice 2008 Syrah that went very well (both during the watch the grill and the eat the ribs phase) Cheers

Must say better than most/all restaurant ribs I have had [emoji1303] Sent from my iPhone using Tapatalk

Done and family fed. All enjoyed. The vote was that the rubbed were better than non rubbed. Sent from my iPhone using Tapatalk

Sauce on 1/3 of em .... Sent from my iPhone using Tapatalk

No sauce yet. Good question. Will ask kids and wife. They all think I am crazy Sent from my iPhone using Tapatalk

This is at 4.5 hours. Will go another 30 to 60 min Sent from my iPhone using Tapatalk

Getting there but not quite .... Sent from my iPhone using Tapatalk

Ok that makes sense. Butt may be dinner tomorrow but I will check ribs in a while. Been 4 hours Sent from my iPhone using Tapatalk

One question (of many to come) - is it normal to get some condensation around the top and also under the grill (underside a little damp)?

You mean they don't stay that way I rubbed two of the racks, a little garlic salt and pepper on the other two and the butt (the way my dad used to do it, to be paired with Open Pit back in the day). (I found some Open Pit at Kmart today on a random trip there - only $0.88 per bottle - had to buy a few as its tough to find).

Ok. First day with new KK 32. Doing quick first cook. Fire started At suggestion above I pre charred some hickory. And here it is loaded up. 2 St Louis racks, 2 larger "spare rib" racks and a 5 lb shoulder butt roast So far it's been going 3 hours ...... Sent from my iPhone using Tapatalk

I have been cooking the meat for 1.75 hours. Top open maybe 1/3 to 1/2 turn up from gasket and bottom is small crack on left opening and second largest "pencil" hole on right. This is more air than suggested above - but dome temp won't go above around 220 and just off grate (per ThermoWorks Smoky probe is about 260 to 270). Any suggestions on how and whether I should try and get the temp up? I did check the dome temp thermometer (compared to a Thermapen in 200 degree water) this morning and it was calibrated ok. Thanks