mguerra

Re: High temp fast brisket After you foil, check for doneness every 30 minutes. The time is somewhat variable depending on the size of the brisket. I did a big 15 lb packer recently and the whole cook took about six hours. But I did the first part at about 250 to let the brisket stay in smoke a little longer, then kicked the fire up to 300 ish for the balance of the cook after the foil. You really have to experiment but I would think 4 hours for smaller briskies cooked hot the whole way, stretching out to maybe 8 hours if you do a hybrid with part of the cook at a sub 300 temp. The beauty of this method is if you do one hot all the way, 300 to 350, you can get it done quick. When I do them hot the whole way, even big packers can get done in 5 hours. If you are pressed for time do it hot. But if you need time to go do something else, do the pre-foil part at a lower temp. Once you foil, you need to stay there to poke for tenderness every 30 minutes. Not a concise answer, granted, you need to just do a few. But it won't take 10, 16 or 24 hours!! For an afternoon party you can definitely do it same day. And I have found that really long hold times, toweled in a cooler, seem to make it even better. So if you get it done well ahead, so much the better. You lose the dramatic impact of having everyone stand around watching you pop the lid and taking it off the fire. That's good for some real ooh's and aah's. But the meat is better with a long rest.

Re: Using a Dutch Oven (cast iron) on the KK? Anyone use the Do a search for almost any question you have and you will probably find a thread or a post: viewtopic.php?f=33&t=2961&p=30913&hilit=italian+pork+stew#p30913 We have some other threads on dutch oven cooking also.

Re: Easy Peasy Pork Butt You don't need the pan of water. Nor do you need to flip and rotate, however if you like the mop then of course you will need to flip. Looks awfully tasty!

Re: No lift gate Bohunk, be sure to take some Q next door to the guys who helped! Did they all come over and gawk at the behemoth?

Re: BBQ Guru Golf Club We have been getting a lot of weirdo spam posts lately. Some are pretty funny!

Re: To Rotis or Not To Rotis I've waxed poetic about the Stoker before. It's so reliable you can leave and go do something else and be sure it will hold the temp. Just be sure to fill your basket with lump, set your temp, and then go play golf. Or go to bed. Or whatever.

Re: Low and Slow With Lump Question I use Royal Oak lump which is hardwood and likely unavailable in Singapore. No trouble with the smoke on a low and slow. You will just have to source any and all types of lump available to you in your part of the world and try them until you hit on the one that works best.

Re: To Rotis or Not To Rotis Guru part number 800-2001-110 $4.95

Re: To Rotis or Not To Rotis The new KK's have a Guru sized port. You can probably buy the plug from Guru. Doesn't matter if you have a Stoker. The plug just fits the hole.

Re: Syzygies's pork butt: what went wrong? Both!

Re: Syzygies's pork butt: what went wrong? It's not that complicated. You don't need to keep it at 170, let it go through the plateau on its own schedule. A pork butt will come out PERFECT at any cooking temp between 200 to 275ish. Just remove it when it hits 185 to 200. It's dead simple, no mental masturbation necessary. I've done at least 100 of them, believe me.

Re: To Rotis or Not To Rotis One of our members sells silicone plugs. The Guru comes with a silicone plug. I don't know if John has one for the Stoker or not, or if Dennis supplies one or not. Creative minds can rig something.

Re: To Rotis or Not To Rotis The blower fan just shoves in and out the port, takes about one second to put it in or take it out.

Re: To Rotis or Not To Rotis When you finish a cook with either device, you should remove the fan unit so you can fully close off the port to snuff the fire. Although the Guru fan, with its' slider door shut, and the Stoker fan, which closes its' draft door, are fairly airtight, they are not 100% airtight. We have a number of folks here who have experienced the inability to snuff the fire if there is even a tiny airleak anywhere in the system. Guru and Stoker also both state the fan is not waterproof. Yank the fan and plug the hole. For cooking in the rain, we have rigged a few rain covers for the fans and control boxes: http://gallery.me.com/mpguerra#100119 You can also use zip lock bags and any other creative solutions; there are a number of ideas here on the forums, perhaps folks will repost.

Re: To Rotis or Not To Rotis The Guru buttonology is easier but the Stoker more accurately controls the temp. Navigating the menus and entering inputs is a weirdo process on the Stoker. The stoker shuts off the airflow completely when its' fan is off. The guru sliding draft door stays open. You have to figure out how open to leave it to maintain your desired temp. DON'T leave it wide open for a cook in the 200's!!! I prefer the stoker, but have to relearn it every time I use it.

Re: Anyone hear of this Komodo cooker? When we getting the KK Portable?

Re: First run with the Auberins controller Maybe the round roast would benefit from a sous vide cook. You could precisely control the temp. Then do an Alton Brown smoke in the KK using a hot plate and some wood chips for a low temp smoke.

Re: First run with the Auberins controller The piece of meat they use in the linked article is chuck. Chuck can be cooked low and slow to 190 and come out awesome! Search the chuck roll posts here and at the Weber smoky mountain forum in particular: http://virtualweberbullet.com/chuckroll.html Cook sirloin to 190 and you will regret it. Brisket, pork shoulder and chuck are all tough cuts that benefit from a low and slow to break down the connective tissue. The more tender the cut, the less you want to use a low and slow. That's not to say you can't SMOKE a tender cut. They make an awesome smoked tenderloin at our local grocery store. My guess is they do this at something well under 200, but I am not an experienced smoker so I can't say with any authority.

Re: First run with the Auberins controller How did it turn out? Sorry I did not see your post yesterday. I think that with that particular cut, you would want to cook it to the same temp you would finish a steak, 120 to 140, depending on your preference for doneness. When I first got my KK, I thought a low and slow to 190 was good for any big piece of meat. That is not correct. For any big roast that can be cut in to steaks, you want to cook it to steak finish temp. And of course we found that a round roast will be tough as a shoe cooked at a "normal" cooking temp even if you do finish it at steak finish temp. Who was it that figured out to cook a round roast AT the finish temp all the way UNTIL the finish temp? Kind of a KK sous vide concept.

Re: Mega Meatloaf IF it will cook OK swimming in its own fat, and IF you have dogs, don't poke the holes. Save all the juice and drizzle a little bit on the hounds chow. I save all the fat and drippings from my cooks in the fridge and each day warm a little bit in the micro and put a tablespoon or two on the dogs kibble. They go insane for it! As I have oft said, you can get a load of juice from a brisket if you foil it at the 160ish point.

Re: Bronze Behemoth Game On! 2 Just made a luscious spur of the moment meal. Two racks of St. Louis with a heavy brown sugar/ fall spice rub, but the real kicker was the corn. I put three whole ears on the uppermost rack, with all the husks on, above the ribs. This was your standard four hours at 250 rib cook. After about two plus hours I took the husks off and returned the naked ears to the top grill to pick up some smoke. I melted some Irish butter in the micro, and then mixed in some garlic powder, fresh cracked pepper and smoked paprika. After taking the ears off the grill, I cut all the kernels off and put them in a bowl and slathered on the herby butter. Absolute heaven there. Everyone raved, all three of us! Me, Penny and one of my sisters. That is a serious keeper corn technique!

Re: Bronze Behemoth Game On! 2 We made our first pizza in the KK today...sort of. It was about 102 degrees here today. The KK sits out in the sun. Penny put the dough out in the KK to rise.

Re: Costco Kobe Beef Patties Texas is absolutely on fire this summer. The hottest July on record. We've had plenty of 100 plus days. But it's not global warming! That's the biggest crock of shit hoax ever foisted on a gullible public. I digress... Susan, always use a full basket of lump for any cook. You may only wind up using a little of the top layer, but fill it up. For a grilling fire, I fill a charcoal chimney about half or two thirds full, shove a wad of brown paper bag in the bottom, and light it up. The partial fill gets going faster and more evenly than filling the chimney. Now dump your lit coals out on top of your basket of lump, and spread them around. Be sure you have shaken all the ash out of your basket prior to any of this. You need good airflow. Don't use briquettes as they don't burn as hot as lump. This will get a good hot fire going right quick. Open the daisy wheel fully, or even pull the door out a good way, and with the lid open you will get an inferno pronto. Now you can use your inferno several ways. I prefer to grill up high on the main grill, which takes a little longer, uses more fuel, but results in an evenly cooked product. And I do it with the lid closed after getting the inferno going. Once the fire is raging, I open the daisy wheel fully and close the vent door, open the top vent fully off its seat, and shut the lid. Then I cook the meat, turning it over once, to my desired finish temp with a thermometer. If you like a rare inside, cooked outside kind of deal, cook it down closer to the fire with the lid open. And of course for a sear, put it right down on the sear grill for a minute. None of these machinations require any use of the TelTrue. Just your eyes; you can see a "good hot fire".

Re: Costco Kobe Beef Patties Plus you could throw in a pizza at that time!

Re: Sylhet Red Chicken Curry (sous vide and grill) A friend of mine has a Primo, and he has just got interested in sous vide. I will forward some of your posts about this, Syz, he will appreciate it.