LarryR

Re: A very happy, happy man! Contrats Randy, and I know exactly what you're talking about; until you see one of these cookers in person you really don't appreciate the beauty and craftsmanship. I've spent many an afternoon/evening sipping my favorite cocktail admiring Hestia (name of my KK) and have held court around her with friends and family admiring her. Looking forward to hearing about your future adventures with her.

Re: My Brisket is dry I'm no "meat authority" but I've played with it enough to give what I would consider an above average opinion. In my experience, for choice and lesser grades no question go high heat, just plain increases your odds of a great brisket. Choice CAB, Prime, Wagyu and Kobe, low and slow baby.

Re: My Brisket is dry Couple questions: 1) As Dave asked, packer or flat, size? 2) Grade of meat? 3) How did you determine it was done, temp? 4) Did you foil at all during the cooking process? 5) How long was the cook?

Re: Suckling Pig One of my go to books "Mastering the Grill" says 200 - 250, nothing about crisping up the skin at higher temps. Sounds like a fun cook, looking forward to the pictures.

Re: My email has been hacked Is THIS it?

Re: My email has been hacked Yea I'm sure it's Dave too, just trying to lighten the mood for him. Getting your information hacked is a real drag and a total waste of time for him; sending out new emails, making posts like this one, having to contact his financial institutions etc. Good luck Dave, sorry to hear about this.

Re: My email has been hacked How do we know this is David and not someone who hacked his KK Forum account? Maybe he really is in England and needs money and the Hacker doesn't want us to send him any? Just saying . . .

Re: Greetings and Thanks! Nice, she's a beauty! Congrats!

Re: SB XLV Chicken wings recipe? I'm embarrassed to admit it but I'm pretty lazy when it comes to wings, I use a store bought mix but it's pretty damn good and guests always ask for them so it could be too bad. The guys on TVWB rave about these and they look awesome but I've been too lazy to try them ORANGE MARMALADE SRIRACH WINGS

Re: Three Extruder Machines are in the House! So does this mean I can start using the 9 boxes I have in my garage as I'll be able to replace them?

A buddy of mine sent this to me this a.m., thought it was pretty good: “I was in Lowe's the other day pushing my cart around when I collided with a young guy pushing his cart. I said to the young guy, "Sorry about that. I'm looking for my wife and I guess I wasn't paying attention to where I was going." The young guy says, "That's OK. It's a coincidence. I'm looking for my wife, too. I can't find her and I'm getting a little desperate. I said, "Well, maybe we can help each other. What does your wife look like?" The young guy says, "Well, she is 24 years old, tall, with blond hair, big blue eyes, long legs, big boobs, and she's wearing tight white shorts, a halter top and no bra. What does your wife look like? I said, "Doesn't matter --- let's look for yours."

Re: How long are your butts taking? David, you make a very good point. My cooker is typically cold when I start my cooks and I put my meat on right after I dump my lit coals and close her up and let her come up to temp naturally then turn on my fan once she's at temp. I'm sure this adds additional time on my cook. I'd have to double check this cook but I think it took me about 1:30 to get to temp.

Re: How long are your butts taking? When saving as a picture and uploading for some reason the graphic becomes compressed, it's very readable on my screen both during the cook and the saved picture. You have three lines, red pit temp, tan (yes believe it or not it's tan) butt one and blue butt two. The vertical blue lines at the bottom represent fan activity. In terms of measuring fuel, I used a digital kitchen scale and a bowl. As others have pointed out, this does not account for any moisture the fuel picked-up etc., but hey, I'm not NASA, just a fat guy in his backyard doing some BBQ so it's close enough for me.

Re: How long are your butts taking? Need to take down my Stoker so I stopped the cook at 26 hours. I'll check out how much of the original fuel is left in the morning. Damn impressed. 26 Hour Graph:

Re: How long are your butts taking? I too go to "done" vs. temp; only use temp as a guide as to when to start checking, however, all my cooks seem to go over the 1.5 - 2 hours per lb so I just thought I'd see if others have similar experiences. Again I don't mind the length of the cooks, just checking.

I prefer to cook low and slow so the majority of my butt cooks are done around 225 at the grate. I routinely have Q buddies who do their butts at a similar temperature and they're done in a much shorter time than mine. For instance, I regularly have 8 lb butts go 20 hours. Length of time isn't an issue for me as I prefer long smokes but I was just curious in other KK'ers experiences. I currently have two 8 lbs butts on and they've been on the cooker almost 17 hours now; one is sitting at 184 the other 174. I've attached my Stokerlog at 16 hours for reference. Note I let my KK come up to temp "naturally" and at about the 15 hour mark I bumped the temp to 235 (got to love doing that from the comfort of my office). EDIT: Thought I'd add that I'm running 8 lb 14 oz of Rancher on this cook. EDIT II: Updated with an 22 hour graph, removed one butt @ 19:30 and second at 21:00. EDIT III: Now that butts are done I'm going for "show" to see how long 8 lb 14 oz of Rancher will burn. Outside temps have been cool, overnight mid 40s daytime high high 50's. EDIT IV: Ok, this is getting a little ridiculous, 25 hours and she's pegged at 235. May have to pull the plug soon, got a big day tomorrow.

Re: Kingsford Article - Biggest KK cooks? I think my biggest cook was 32 lbs of butts (4) and a couple racks of spares, I'll look for some pictures.

Re: Thermapens on Sale A buddy of mine sent this info to me too. I'd love to pick one up but I already have the non-splash model. Maybe I'll put mine up on Craig's List and see what I can get for it.

Re: Grill Floss vs Billy Bar Just ordered a Grill Floss and have a quick question for users; do you also use a brush along with the Grill Floss? Looking forward to receiving it.

Re: High temp fast brisket Pictures?

Re: Questions for the stoker people I have the 5 and have no issues getting to 350, haven't tried any higher as I haven't wanted to fry my probe wires. I didn't get the higher heat rated wires, if you're planning on using the Stoker on high heat cooks I'd look into this.

I was planning on doing a Wagyu brisket for New Year's but called in a day late for my butcher to order so I was stuck doing a select cut. Decided to go high heat in increase my odds of a moist brisket. I went with with my go to brisket rub Coffee Cardamom. Brisket was 13.5 lb, used rancher and pecan, ran Hestia at 335, took her to about 172, then foiled her, put her back on for another 2.5 hours till the probe went in to the flat with no resistance, PERFECT! Nailed it! It still amazes me that the high heat method works, but it does, and on a very low grade cut of meat with little marbling.

Re: KK How-To (Please post your suggestions here for a Q&A!) SO's son and I used the blue ropes from the factory and tied them around each leg, wrapped the opposite end around our wrists and lifted the beast off.

Re: Tiny Stoker wireless gateway Looks pretty cool! I'm using the WET11 currently but wouldn't mind getting something smaller, how's the connection without an external antenna?

Re: Huge Christmas 2010 Cook! Awesome! I can't think of a better way to spend the holiday that what your up to. Keep the pictures coming!