LarryR

Not just for fish Remember, you can use your cedar planks for sides too:

Re: High Temperature Proceedure What are your vent positions when using the Trader Joe's Briquettes? Maybe I'm doing something wrong as I've never been able to get those temps with Rancher (you are correct, Trader Joe's are Rancher).

Starbucks It was a great trip/break from theme parks, big cities, museums etc. My 9 yo son really enjoyed the trip too. It was funny, we were driving from Glacier Point to Yosemite Valley, probably about an hour drive and my son says, "dad, can we get a Starbucks?" Unreal, we're in the middle of nowhere with unbelievable beauty all around us and the kid wants to go to Starbucks; kids these days, and the parents who are creating these little monsters It was at this time that I told him to put down his DSI or PSP or whatever the hell it was he was playing or watching and I told him to look out the window and enjoy nature damn-it!

Can you have too many? I'm of the mindset of you can never have too many quality cookers. While my KK sees the majority of the action at my house (probably around 90%) I still like to pull out the Weber kettle from time to time and even cook a single steak over my Weber Charcoal Chimney from time to time too. Also given the portability of a mini why not?

Re: High Temperature Proceedure

Type of ribs Are you doing spares or baby backs? How is the texture? I've done 3-2-1 on my WSM before and know the method well. Haven't foiled ribs since I got my KK and I get moist ribs every time. See the picture of spares below. You could be getting some very lean ribs over there and you might want to try cooking them at a higher temp.

Haven't used mine I haven't been able to bring myself to use mine yet, I'm using my clay saucer until it breaks then I'll breakout the KK deflector.

I live one hour front door to south gate of Yosemite and I went today for only the second time, I really need to go more often. Took a few snapshots: Giant Sequoia Half Dome Squirrel with one of the best views around (Half Dome) El Captitan El Capitan, Half Dome and Waterfall

I cook ribs around 235, Spares 6 hours, baby backs 4.5. BTW, I think BBQ Pit Masters is a joke this year, they ruined a great show. Did they have a Challenge this week where someone was voted off due to their Jello? BBQ Pit Masters, hah! Don't even me started

I like oak red wine casks with my standing rib, or even a little red oak.

This is one thing I've noticed about Wagyu, you get your plateau earlier than a choice grade packer.

I couldn't get her tender, tried foiling her etc. and she never got tender. Once plated you needed to use a steak knife to cut the meat vs. a fork like all the other briskets I've done. Typically this cut will literally melt in your mouth, not this one.

Pictures Here's a SLIDESHOW of the cook. Pictures are VERY deceiving

First Flat No, this was my first flat only. Did a lot of reading and asking questions, thought I had a good handle on it. I honestly think maybe I got a bad cut. I even foiled this thing to insure a tender brisket. Gave her plenty of time to cook etc. I'm thinking of calling my butcher tomorrow and expressing my disappointment and asking if they have an arrangement with Snake River Farms where they could receive credit for a not up to snuff cut of meat. I don't want my butcher to take the hit on it as he's just the middle man. My butcher knows me, I've been going there for about 8 years, knows I've never returned a cut of meat and knows I buy briskets there all the time so I know how to cook them.

Well TNT I hope you have better results than I did, one of my worst brisket efforts in quite some time. I've had just as good results with a select packer at high heat as I did with this piece of garbage. I'm honestly thinking about going to to butcher on Monday and complaining.

I usually go 325 indirect on my Tri-tips. Between 118 and 125ish I'll pull, crank up the KK and reverse sear for two minutes on each side. Then I rest tenting foil for about 10 min. Here's a prime Tri-tip I did last week. I didn't reverse sear as I let the temp get away from me and was afraid a sear may push her into med doneness which doesn't work around here Here's the graph on today's brisket cook. I'm just over 5 hours in:

NICE!!!!! Very nice briskie, just got mine on, smells awesome!

Prime Tri-tip or Wagyu Brisket, went with the Brisket Opted for a flat vs. packer since it will only be four of us for dinner and I really don't need another vac sealed point in the freezer. Can't wait do do this baby tomorrow. Going to go 210 over a piece of pecan.

Don't know if Twitter helps but I tweet Komodo Kamado at least once a week.

I got a great price on a set, I think through woot.com, however they've sat in my drawer for the last 1.5 year. Need to get them out and use them. They look cool.

I'd go balance with maybye the last hour out to firm up the bark if that's your thing.

Yes temp sounds about right, however, this is one of the cuts that I would advise foiling on around 165, but that's just me.

LMAO, yea, may have been about me I think. In fact, I almost titled this thread "getting more anal" but I thought better of it Figured some might take it wrong, sorry if this offended anyone.