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Everything posted by johnnymnemonic

  1. Nope. I'm an experienced kamado user and I do not open my lid very much at all, nor make big adjustments to my vent settings or anything else. "If you're lookin' you're not cookin'". I typically open my grill for smoking briskets and pork butts 1) to put the food on. 2) to wrap if I want to wrap. 3) to take the food off. In this case I was doing brisket and pork butt at the same time, so I was opening the grill a little more often (wrapped brisket and pork butt at different times and of course one meat was done before the other). I'm guessing it's because when I was wrapping the food I left the lid open. The temp rose and stayed around 300 for the rest of my cook, so I do think you are right that I fed the fire when I opened the lid for a couple of minutes which is a pretty long time with as big of a grill as this is - that's letting a ton of air in. The image below shows you where I set my damper on my billows for low and slow, even in the big 'ol 42. I only open this 2 or 3 clicks which is about double the opening when I'm doing 275. I may not know where my top damper should be. Maybe I could have closed it just a bit more. I know where mine needs to be too for low and slow- been very successful at 225-235 and the grill staying very low and fully heat soaked on long cooks. It's just those mid temps. It'll hold 350-375 rock steady and won't rise much. It'll hold low and slow. I just haven't gotten it dialed in yet at the 275 temp. I feel like it always wants to be at 300. Which isn't a big deal - like I said in my original post it's in the ballpark. I will try to figure out a system where I'm reaching in and grabbing a piece of meat and closing the lid back quick while I'm wrapping my food, then opening it back quickly to put the wrapped food back on and see if that helps. Look man, I'm not knocking the product - it's the best product I've ever used - by far. ESPECIALLY for grilling - well and smoking a HUGE amount of food in an actual Kamado - I mean there's nothing else you can use that cooks as much food and isn't a stick burner or a huge rectangular box of an electric smoker or something. I'm just saying "temperature control to a single degree" doesn't seem to apply to the 42. that's all I'm saying, and I think it's true. This means I might be buying another grill from you soon..... Like maybe a 23 ultimate.
  2. Yep, you want one of these: https://www.thermoworks.com/billows-mounting-kit/. (click "universal"). SKU: TX-1611X-M3 And if you don't have one of these, get this, too. https://www.thermoworks.com/tx-1609x-bd/
  3. I haven't cooked on my BGE for over 2 months now. I have had my KK about 5 months. (42SBB). I still like the BGE, I can't lie about that. What I love about the KK is all the space. And because it is so thick, it really does make better BBQ. The 42SBB is an awesome awesome grill (and pretty good smoker). I can give a full review one day on that. food quality - better than perfect - even with smoking. My main gripe is "temperature control to a single degree" like the quote by stephen raichlen. I feel smaller KK models may be better with this. Low and slow - no issue. When I'm going mid-temp like 275 even sometimes when I'm using the Thermoworks Billows WITH the damper, sometimes I'm getting 300. Do I care about this? not really - it's in the ball park and totally fine. I have been doing this kamado cooking long enough to know you don't mess with it too much. And - I'm totally satisfied TBH. I just made brisket AND pork shoulder at the same time yesterday. Both turned out super well. Congrats on your purchase! You will not regret it.
  4. 2 chickens on the rotisserie. This setup started b/c people don't like the smell/taste of drippings burning up in the fire. To combat this, you split the basket. The drippings mostly go toward the front b/c the rotisserie is spinning in that direction. What's not straightforward about the setup is just taking the basket splitter components apart and using them a bit differently. The divider plates would normally slide on rods. The rods have been removed. The divider plates normally fit into the grooves of the steel oval side plates. With this, the divider plates are moved out a little wider. The steel oval pieces (instead of resting on the basket) are actually resting on the ceramic firebox above, and on the tops of the divider plates. Anyway it is pretty easy to do. You just need something to hold the divider plate up at a right angle in the center. McJudsten used a deeper oblong pan with sides that were closer to 90 degrees. I had a rectangle pan, but it was too wide and not deep enough. So I used a loaf pan and then rested an aluminum pan on top that I bent so that one side would support the divider plate at a right angle. Anyway if you're willing to fiddle for a few minutes you'll find something that works.
  5. Looks pretty good to me. The taste is all that matters anyway!
  6. Jake, I'm a big fan of "Rum and Cook" - thanks for doing it. Your spatchcock chicken recipe rocks, and I loved the pork butt (yoder vs KK), etc. Those comparison ones are good. Loved your review on the cordless looftlighter. Even though you had the tube turned around backwards, your video on the cold smoker for the KK gave me an informative intro. My favorite is the one where you just tell people how to light the fire (Dennis's people actually sent that one out in my intro e-mail along with the KK manual before my KK got to me.). I'm not a beginner at Kamado cooking, but I like your beginner videos. Like the one about how you clean your KK - I bought some of the zep degreaser that you recommended for the outside of the KK before it even arrived. Been using it - It works awesome. While considering responding to this post, I just popped onto youtube. Haven't been there in a while due to just being busy. I saw you had some new ones for brisket and pork butt - need to check those out. I get something from almost all your videos. Just keep going, man. Thanks again. -John
  7. As long as the KKs that happen in vegas don't stay in vegas...
  8. Gorgeous @Myklnz! Congrats and happy KK'ing. I have used my green egg only once since my KK showed up and I can't remember why. I guess if I do some things for a crowd I might use it again, but it sure has been lonely.
  9. I'd like some! This is great, @DennisLinkletterthank you !!!!!
  10. Interesting. Blacks != Terry Black's that I like so much. I'll have to give this one a go too. Thanks for the 411.
  11. Couple of recent grill cooks. Love the versatility and grilling room in the 42. In this case fire on the right side only. On the cook with the chicken thighs and breasts I let the bird parts come up to 120 or 130 then moved them down onto the lower grate on the right side to sear before taking them off. Sausages stayed up high but way over to the right over the fire. Veggies in the basket down low are great. Except in this case I didn’t realize the kids wouldn’t like the char on the sprouts as much as I did. Anyway- loving the 42 more and more. Burgers tonight. Can’t wait. Sent from my iPhone using Tapatalk
  12. This setup worked well for the rotisserie last night in the 42. Underneath the aluminum pan is a loaf pan. It was too small and had angled edges so I got out an aluminum pan and bent it where one side was a right angle and would hold up the basket splitter plate. When McJudsten shared his setup I didn’t realize how he did it until I tried to set it up. I took the slider rods out of the basket splitter. The side plates are bumped up all the way onto the ceramic ring and are resting on top of the dividers. Dividers are just resting right behind the deflector mounts tube thingies. Anyway the dividers are spread a few inches wider than normal. Sent from my iPhone using Tapatalk
  13. Based on feedback from this forum I bought my first controller to use with my KK. I had been green egging for years without one. I bought the Thermoworks Billows with the "universal" mounting kit. Fits perfectly and tightly in the port of the KK. I use it with the smoke X2. Make sure to get the billows damper for $2.99. They pump a lot of air and the damper helps limit the intake for low temp cooks. Anyway IMO it's stupid easy to use, built like a tank. I've cooked with it something like 5 times now. Great product, no complaints.
  14. If nothing else, dude knows how to sell a knife.
  15. Wow. Thanks @tekobo- makes me want to take another fishing trip down to Appalachicola.
  16. @PoochieI went to Austin couple 3 years back before the pandi and a local took me to Terry Black's. Said you don't have to wait in line forever and it's just as good or better than Franklin's. At Franklin's - there's a line around the building starting early in the morning and they sell out during lunch time a lot of days. Only worth it if you have all morning. I was there on business - did not have all morning. Anyway Terry Black's was awesome. If Franklin's truly is the best for some reason, it would have to be completely mind blowing to beat what I had at Terry Black's. Truly inspiring BBQ. I got beef ribs and brisket. It is one of the reasons why I got my KK - because I wanted to try to match or beat the beef I had at this place. The beef ribs to me were the most amazing. Brisket was great too. I've done some good brisket, but I have not run across (or bothered to special order from my butcher) some big beef ribs. Got to try that sometime. https://www.terryblacksbbq.com/austin
  17. Glad I got my 42, and love it, but the 32 probably is the "perfect" size. That grill is stunning. Not just rare that you found a used one but that's a particularly beautiful one IMO.
  18. I gave my guy $60. But it is because he was worried about scraping my driveway with the truck. Then when we got the truck up the driveway we had to lift powerlines, etc onto the top of the truck. He waited while I got a stick of wood to manipulate the power and signal lines with to get them up in the right position (and he helped me do it). Then he backed up slowly - exactly to where the truck was level without screwing anything up. then (he only had a manual pallet jack b/c the electric one was out of commission) and with great effort got the pallet onto the lift gate, down, onto the driveway, and put it exactly where I wanted it. Then - he sat there and waited while I unwrapped everything and looked at it - acted like he had nowhere better to be than to just be watching me inspect things. After I was satisfied (a good 10 minutes), he then stated to me that I didn't have to tip him. I had the male mother teresa of truck drivers. The guy was a saint with a perfect touch. sixty bucks seemed like nothing after spending over 10k on the 42 big badass.
  19. I set up my kk 42 SBB with a full firebox. Wood chunks in the bottom, charcoal on top. Foil over the bottom grate (except edges). 2 drip pans underneath. So I had both foil and pans as deflector. I started out by lighting the left side of the firebox with the thermoworks billows on the right side. The grill was a perfect 225 both at grate and dome. Brisket is pictured here both raw and just before wrapping in butcher paper. I had a lot going on yesterday so I didn’t take pictures of the briskets wrapped, being unwrapped, or after slicing but, basically, this was a perfect cook. The brisket was great. Briskets went on at 4am. Wrapped at 1245pm. Raised kk temp to 255 after wrapping. Briskets came off at about 445pm. Dinner at 630. Pretty much perfect timing. The picture of the empty grill and bottom grate is to show that the charcoal burned just like I hoped it would, perfectly from left to right. I grilled some veggies on the right side before dinner. Sent from my iPhone using Tapatalk
  20. I like mine. Great recommendation. Sent from my iPhone using Tapatalk
  21. The destination of the meal at the table is definitely where a lot of the memories happen but the journey of the cook- I so love to geek out on that here on this forum. Thanks for sharing your learning with us. Sent from my iPhone using Tapatalk
  22. Agreed, especially with a brisket. The 240 temp you had when you woke up was going to be just fine - let it ride. One thing I do find interesting on the KK is that you have ppl like stephen raichlen saying "temperature control to a single degree". I find my big ol SBB 42 temp fluctuates. Not as bad as my BGE, but - I have found that "a kamado is a kamado". there's no such thing as perfect temp control without a fan/board controller contraption. The thing is though, you don't need it for something as forgiving as pork butt or brisket. Especially on a brisket you can safely go higher. Numerous references here to Franklin who does his briskets at 250-275 depending on the stage of the cook. I've always gone higher on briskets. The time that I did 225 I was not happy with the results but it may be partially because I relied on the internal temp of the meat alone and not the feel. If a brisket isn't pliable yet, don't take it off.
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