LarryR

What do most use for smoke wood in their KK's? Chunks similar to what Smokinlicious puts out or not as "processed" pieces such as one might buy at a firewood shop? I've used Smokinlicious' products and their great, but I don't like paying the shipping so I've turned to buying my woods from The Woodshed in Orange, CA, it's near our corporate offices so when I go in pick-up a couple of bags. However, it's more "raw" than say a Smokinlicious type product. Think of firewood cut down to fit into smaller smokes complete with bark. Just curious what others are using and what is recommended.

Dry please . . . I go dry, even in my Weber Smoky Mountain (WSM) that comes with a water pan I go dry. In my opinion it doesn't make a difference in your end product and is used primarily as a heat sink in the in the WSM. Although there are some who will argue to the death that it creates a humid environment and thus a "moister" product. I foil my briskets around 165 and if I have guests who want fall-off-the-bone ribs I'll foil my ribs. Never butts.

If memory serves me correctly I took her to 118 dead center, removed for probably 7 - 10 min while cooker got to 550, seared for about 10 min. (sear time length is a little fuzzy) and then let her rest for about 20 min. The combo of sitting her on the counter for two hours and cooking at the low temp gave me constant "doneness" through out the entire roast. Was honestly one of the best roasts I've done to date. I'll never do a standing rib roast high temp sear first again.

One more question - Plug What do most use to "plug" your port when not using an ATC device?

Hmmm I would have bet they where enhanced as that's often a complaint when using enhanced ribs. I've never used olive oil in BBQ but I can't imagine it would cause a hammy taste so that leaves me with one thing, the salt. How long was the salt on the ribs? How much salt did you use and how long did they sit with salt on them? There's also the chance that you just got some "off" ribs. Doesn't happen often but I've had an off cut of meat from time to time.

Cuple of Questions Got a couple of questions: Spares or Baby Backs? Enhanced or natural ribs? What rub did you use?

Cleared-up Spoke with Dennis, he reports the Guru tube is now built into the KK so I'm good. Thanks for your replies.

Thought I'd Read . . . I thought I'd read you need to install a "tube" from BBQ Guru. Will the Stoker adapter "plug" directly into the KK using the standard adapter from Rocks? I have the part you reference in your link, it's the part on the left hand side of my picture, just doesn't have the fan connected in the picture.

To run my Stoker on the KK is THIS only part I need from BBQ Guru? Here's the piece (on left) that I have from Rocks that connects to my fan:

UV You know Dennis the UV really is my biggest concern as my weather is pretty mild but that summer sun can really beat down on you. Thanks for all the replies, I appreciate it.

I'm curious about the percentage of owners who cover their KK when not in use or, when do you cover it. Where I live no snow, ice or freezing temps but I do have a lot of sun and temps can reach the high 90's to low 100's July - September. Average precipitation is just over 10" a year. Based on my situation would one recommend the Sunbrella cover. Thanks for your input.

She's a beauty, what's your first cook going to be?

Try Chris Lilly's THIS is a damn fine one from our own Chris Lilly. I've done it many times with excellent results. I changed the process up just a little and don't inject until she's on the cooker as I find handling her with the injection inside tends to force it out and it washes your rub off.

Not sure . . . Condo I'm not sure, what you're saying does make some sense, however, I use reverse sear on Pork Tenderloins all the time and have never had an issue with charcoal flavors. I use Ranchers Original Hardwood Briqs. or RO Lump.

Fuel? What were you using for fuel?

HIGH HEAT BRISKET A guy over on the Weber board did a nice summary on high heat briskets. Obviously it's written for Weber Smokey Mountain cookers but other than the cooker operation the technique would apply to ceramics. If you haven't tried one I'd recommend giving it a shot, it's a nice technique to have in your back pocket and turns out a damn good brisket.

PICTURES After resting 20 minutes Perfect temp Nice end piece My plate This one turned out too perfect (for our tastes) not to post. Did her low heat 210 - 220 then did a reverse sear @ 550. Used a couple red wine oak staves.

A couple of guys on the Weber site have done a reverse sear on a beef tenderloin with great success. I'd recommend letting her sit on the counter prior to cooking and let her come-up to room temp to promote even cooking.

I did one several months ago, my local butcher has them from time to time. I'm going to try making my own soon. I'll posted recipe and how I do it.

Did this today and it was a major hit! A couple of tips, throw a little turkey meat into the soup, this was the only complaint. Also, I have no idea how you get a chocolate color roux. The recipe says to ad carrots twice, I threw mine in the first time. It's a keeper.

Both birds turned out great, gravy was a hit, probably a personal best. This year I roasted three legs, two necks, onions, carrots, celery and garlic and then put it into the stock pot, damn good stock. Had 20 guests for dinner and overall it was a great success. However, when the SO and I finally hit the bed last night we agreed we're going to someone elses (sp?) house next year, too much work. I'll do a bird for us to get our Turkey fix. Still have a house full of guests, in-fact they're in the kitchen eating turkey, stuffing and gravy. I'll update pictures later once this hangover eases off How about a mini-rant: if you're a guest in someone's home for Thanksgiving and your sons and their friends deposit their empty beer bottles and cigerette butts all over your hosts patio and you see your host in the backyard picking up after them, DO NOT come out and say, "would you mind putting those bottles in a bag for me, I recycle them" and then walk away. Some people . . .

New to Scotch I'm relatively new to Scotch, read-up on the bottles you guys list and they sound awesome! I'll have to branch out. Right now I have a bottle of Macallan 18 and 15 open, that's what I'll be enjoying post meal with a good stogie. It's the quiet before the storm here. Enjoying my coffee, watching sports center and planning my attack for the day, lots of food to cook. SO got all her baking done yesterday - 6 pumpkin pies, 2 pumpkin cheesecakes, persimmon (sp?) cookies and pecan squares. Kitchen smells awesome . . .

Haven't tried this yet (will this Thanksgiving) but it sounds awesome. I'll be adding some crumbled blue corn tortillas to top this off, maybe a dollop of sour cream too. I'll let you know how it turns out (with some pics of course): ORIGINAL ARTICLE Originally posted on November 19, 2009 in the Sacramento Bee - John Wallace, Outdoor Cooking Examiner After your smoked turkey that you prepared using How to Smoke A Perfect Turkey is crarved up, you are left with a carcass, dripping with perfectly good meat. Clint Cantwell of SmokeInDaEye, 2008 New York State BBQ Champions, offers up a solution to stretch your turkey dollar one more time. Ingredients: One turkey carcass with most of the meat removed and set aside 1-2 gallons of water 1/2 cup flour 1/2 cup canola oil 1 onion finely chopped 2 celery stalks, minced 4 cloves garlic, minced 1 smoked ham hock 2 carrots, cut into slices 1/2 tbspn of cracked black pepper 1 tbspn salt 3 bay leaves 1 teaspoon anaheim chile powder 1 cup roasted corn kernels 2 poblano peppers, roasted, deseeded and deskinned then sliced into matchsticks 1 one pound bag of egg noodles Directions Heat large stockpot over medium heat adding oil and flour. Stir continuously to make a dark chocolate colored roux. Add diced onion, celery, chopped carrot, garlic and sauté approximately 10 minutes until fragrant. Add turkey carcass and fill pot with water until carcass is submerged. Add ham hock, salt, pepper, bay leaves, chile powder and bring to a boil. Reduce heat to a simmer, add lid and let cook for approximately 4-5 hours. Remove lid, remove carcass and discard. Add corn, poblanos, carrot slices, turkey and egg noodles. Simmer approximately another 30 minutes. Skim excess fat from top and discard. Serve warm or refrigerate immediately. Thanks to Clint Cantwell for this recipe. Catch up with him at A BBQ Nation: The Official Smoke In Da Eye Blog, and Twitter: @smokeindaeye

I LOVE it! Doc, I think you and I would have a grand time kicking back some good single malt and torching-up a couple stogies (and brining our birds in Homer's buckets and chlorine containers of course). I'm with you, don't be afraid of life, yea I smoke cigars, yea I may drink a bit too much, yea I eat grilled/smoked foods and guess what, I'm one happy son-of-a-bitch Sorry, sounds like the timing of your "brining vessel" post and my Homer's bucket post were purely coincidental. But I've got to tell you, I LOVED the rant. Back to your scheduled programing. PS: I posted what looks like a great Turkey Soup recipe HERE

Re: brining vessel