mguerra

Re: It's here! Put a piece of granite or other stone under that front ash door. Protect that nice wood deck. And don't burn the place down! The bronze metallic is over the top beautiful, no?

Re: Must Read "physicist-cracks-bbq-mystery" This explains why the hot fast brisket is so much juicier, less dried out than an unfoiled low and slow. Vindication.

Re: Some truly valuable information..... A dollar three eighty.

Re: Some truly valuable information..... 150

Re: Bronze Behemoth Game On! 2 I cooked it indirect all the way, no sear, til it hit 135 internal. It was perfectly done to our liking. It wasn't tough, but it wasn't tender. I sliced it properly. For leftovers tonight I sliced it real thin and it chewed a little easier. Delicious! I will be doing these again. And if SuziQ ever gets some pinquitos, we'll try those too.

Re: low and slow beef brisket Go ahead and do a low and slow. Then do a hot fast and see which you like better! For the l/s cook indirect(with the stone) at 225 until the meat hits about 190. For the hot fast see the sticky under "Techniques"

Re: Bronze Behemoth Game On! 2 Wow. That was some of the most flavorful beef ever. Not particularly tender, but super tasty. The combo of the beefy flavor, salt, pepper, and mesquite was wonderful. Definitely a keeper. I might try to foil it after it hits 100 or something next time to see if that will make it more tender.

Re: Bronze Behemoth Game On! 2 I have my first tri-tip on the fire. No pinquito beans nor red oak, so it's not Santa Maria. We're in Texas, so it's the de rigeur mesquite! I marinated it for a short time in worcestershire, soy sauce and garlic; then rubbed it down in a big load of fresh ground Madagascar pepper and Kosher salt with a little more garlic powder. Cooking indirect at 350, I'll flip it once, with a target finish temp of 135. I might give it a quick reverse sear. Stay tuned...

Re: High Temp Coffee Cardomom Brisket Leave the fat in it (or skim it) and mix it in with mashed potatoes. Add a little to your dogs dry food. Saute some asparagus in it. Brush it on buns that you toast for sandwiches, burgers etc. Obviously, make gravy. Drizzle it on green beans. Use your imagination.

Re: High Temp Coffee Cardomom Brisket Look at all that juice! That stuff is good for so many things. It's one of the advantages of the foiling. Hope you kept all of it. I kind of forgot about doing chuck rolls since I started the high temp briskies. We will have to try a comparo here soon.

Re: VersaGrill I can't get a PM to send, Fetz, so I want one too. PM's are just stuck in my Outbox and won't go!

Re: Cooked 8 Pork Butts/Shoulders for my Brother... Maybe your top vent was closed down too much. Or spun down on its own. Also be SURE you have your Stoker fan plugged in right side up! The little swinging door needs to have its' hinge up. I'm sure you know all this: For a Stoker or Guru cook close all the bottom vents. The device IS your bottom vent. For a low and slow be sure the top vent is just cracked so that when the fan is off, a little smoke is escaping; and when the fan is on, a fair bit more is obviously being blown out. Don't know if any of this is a factor, just throwing out some possibilities.

Re: Running Out of Fuel on overnight cook I use Royal Oak exclusively and have never had this occurrence. Maybe you had an aberrant batch. Do fill the basket all the way. It looks like you had WAY too much airflow, but you are pretty sure that's not the case. So I think just an odd batch of charcoal.

Re: House-cured pork shoulder and sous vide beans Sous vide and injection molding, there's a match made in heaven.

Re: Opening Day Babybacks Someone correct me if I am wrong; I believe a 3-2-1 cook is three hours unfoiled in the smoke, two hours foiled, and an hour back out of the foil. I suppose the 3-2-1 numbers can be modified somewhat.

Re: Opening Day Babybacks I need to try a #-#-# cook for ribs. Yours look great! I just put on a rub and cook 4 hours; but the foil works so well on brisket, and it sure is an accepted technique for ribs. I think a rack of St. Louis later this week...

Re: Smoked Pork Belly Peppered Bacon You can use the Alton Brown trick. Put a hot plate down in your KK, with a pan full of smoke wood chips. Should be easy to keep a low temp that way, no runaway fire. Probably good for smoking cheese too.

Re: Future KK owner looking to touch and feel your KK! Mark, here's your due diligence: Just buy it! Trust us.

Re: Smoked Pork Belly Peppered Bacon Slicer, what restaurant?

Re: V Pills for those on the go "hard to get a hold of" Should be the new Viagra catch phrase.

Re: Hawaiian Luau/Kalua pork Here's something interesting, a buddy of mine wants to do it. http://cuban-christmas.com/pigroast.html I saw Bobby Flay doing a throwdown against this device, same concept: http://lacajachina.com/

Re: Creosote I also suggested keeping the post. Perhaps I jumped the gun suggesting you withdraw it, I apologize. It looked like you were reposting something from a newsletter, which while interesting in general, could confuse some of our newer members in regards to the vent openings that we specifically need on our units. The creosote issue is interesting in that we can easily have a problem with it for low and slows, because of the tiny vent openings we need to maintain low temps. I do have an enormous amount of tar/creosote myself from doing so many L&S cooks. But I don't get the sense a lot of others here do have the same problem, maybe because of doing a lot more high temp cooks. We did have that one fellow asking about using wood as fuel, rather than charcoal. That would probably cause a lot of tar/creosote trouble. For myself, I just use one fist sized hunk of seasoned smokewood directly in the fire for smoke and that undoubtedly adds a little tar, whereas Syz's trick of using a sealed iron smoke pot, vent hole down to direct the smoke in to the fire, probably gives cleaner smoke. No doubt using fresh green smokewood would probably cause the most acrid smoke and the most tar. I guess the bottom line for us is that using a lot of airflow to prevent creosote won't work in our KK's, at least for low and slows, and we need to control creosote more by our wood/ charcoal selection.

Re: Creosote I was not talking about creosote, only saying that the way to avoid it, by opening the vents wide, will cause high temps. Yes, green wood should be avoided. Yes, creosote can occur in our KK's or on our food.But the way to avoid it is not to open the vents up wide, that will cause temps way too high for a low and slow. We have to keep our vent openings very small to keep a low temp. That was my only point. Creosote avoidance is another issue!

Re: Creosote That post cannot apply to the KK. If you open the bottom vent 1/4 and the top vent to allow "rapid" smoke egress the temp will go sky high. Maybe this could work for a big metal offset smoker or something other than a KK. I humbly suggest the post be removed and this thread as well. There is no relevance to our cookers, just a potential source of confusion. Or, keep the thread to simply illustrate that not all posts at all boards have relevance to us.

Re: Polish your kk! Let's race!