mguerra

Re: WiFi Guru Dittos to drunkj regarding holding low temps. Just crack the tophat to where smoke comes out when the fan blows and little or none comes out when the fan is off. Also, for a Guru, open the sliding draft door only 1/4 or less for a low temp cook.

Re: Faceting I repeat myself: that is so cool! Seriously in danger of falling ill with NHTIOD. That's actually something I would do on a cold housebound day. But we only get one of those days a year here in Central Texas. 364 days I'm out cycling, fishing, golfing or flying. So maybe less risk.

Re: Komodo Kamado YouTube Video I Made (inspired by LarryR) Nice video. I loved the "on the fence" imagery!

Re: Jubilee slow roast pork shoulder What is the recipe for the rub?

Re: First cook... I had a pork butt on the KK within an hour of uncrating. And also had instant WAF upon presenting it to the table that night. But oh man, in the pre-purchase phase I caught hell.

Re: What's everyone cooking this weekend (5/19/12)? I will report on that later after I work out a little bug w Dennis...

Re: What's everyone cooking this weekend (5/19/12)? For any folks not familiar with the 3:2:1 method, here is one description: http://tipsforbbq.com/Definition/3-2-1-Method There are a multitude of other websites expounding upon and explaining it. Strictly adhering to exact times is probably not necessary, it is the overall concept of cooking in the smoke for a while, then foiling with or without liquid for a while, and then back on the grill sans foil, with or without sauces or glazes. I may do it for a birthday party on Saturday.

Re: First cook... Spouse acceptance factor?

Re: New to the club! Sitting on the fence. I did that. I bet more than a few folks did. The thought of dropping that much coin on a "grill" and trying to explain it to your wife is a little dicey. I was perched up on that railing for over a year. Remember Jon Voigt in Deliverance and his bout of buck ackering (sp?)? He just couldn't let that arrow fly! But with the KK, if you are on the fence, just do it.

Re: First two cooks on the KK... If Dennis will ever get the Portable in production, I aim to do exactly that...

Re: What's everyone cooking this weekend (5/19/12)? So you did a variant of the 3:2:1 ribs. I have not tried it yet, just done straight 4 hours at 250. But since I'm such a huge fan of foiling brisket and the result you get from that, it stands to reason it would work on ribs. Yours look great and I love that enthusiasm!

Re: New to the club! I don't think you need to heat soak for grilling. But you will get some heat soak parlaying your steak cook into a low and slow. The problem there is that to cook steaks you need a lot more charcoal going than the low and slow will require. But a low and slow can still be pulled off. After you finish the steaks make sure you have a full basket of charcoal. Open the daisy wheel to about a penny's thickness, just barely crack the top hat open. A low and slow can be done hotter than 225 for a pork butt. And you will start hotter after your steaks. But the tiny vent openings will give you a gradually descending fire temp that will work fine for a pork butt. It is a super forgiving cook regarding fire temp. Alternatively if you have a suitable catchment vessel you can just remove some of the lit charcoal from the KK and leave only a little fire behind. Lighting too much charcoal is definitely a mistake for low and slow!

Re: Smoked salmon/BBQ guru Where did you catch the fish? On fly rod?

Re: Lighting Looftlighter Tried it again tonight worked well. I think you have to push the button firmly.

Re: Placement of Wood Chunks Try Syzygies smoke pot. Search his posts for it.

Re: High temp fast brisket True, the bark gets a little moisturized once you foil it. But the overall result is better than a non-foiled low and slow, in my experience.

Re: Lighting Looftlighter I tried it last night and it didn't work well at all. Maybe I have a dud, or a wrong expectation. Of course I'm comparing it to a MAPP torch so maybe that's apples and oranges. I held it for some time and it barely got any lump going. I'll try again.

Re: Bacon Explosion You can cook em on the KK, but hey, why not just deep fry them in lard!!! Then serve with melted butter and sour cream.

Re: Small Slow Cooked Standing Rib Roast Amazon reviews all 5 star. Must be good! Ordered it.

Re: Set up for Spatchcocked Chicken FDA I meant USDA

Re: Set up for Spatchcocked Chicken Chicken cooked indirect can come out done, but seemingly not done. And with rubbery skin. I think that when you cook it indirect the internal meat temp hits 165 before the skin gets crispy. And when you cook indirect, even though the meat measures 165 it seems juicier and pinker than what we are used to. FDA recommends cook poultry to 165. When cooked direct, some people cook it slightly lower than that, thinking that 165 is over done, overly dry. I err on the side of safety when it comes to chicken and poultry.

Re: Set up for Spatchcocked Chicken I will be curious to hear how your indirect chicken comes out.

Re: Is it just me ? I never use it. I put a big chunk of granite under the door to catch any hot embers and protect the deck.

Re: Baby Backs and a Bird Harold, let things cool off around here and stick with us.

Re: "Fuel Efficiency" Harold, stay here. Get a KK if you can afford it. Share your tips and techniques.