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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

BARDSLJR

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BARDSLJR last won the day on October 13

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  1. BTW, there is an added benefit to this approach. Wood, even cured wood, is made up of nearly 50% water, while charcoal has very little moisture. So when you are burning wood, you raise the humidity level in your cooker, which benefits the meat- we are all trying to get our meat cooked to a given temperature to break down the collagens and get it tender, but we want to avoid drying it out- ergo, more wood in the mix is beneficial.
  2. Okay, I know we are two nations divided by a common language, but what's "Ora"? I found another reason to cook bone-side down. If you do meat-side down, moisture can collect on the bottom skin-side, possibly causing fractures in the casing that holds the piece together, with potentially disasterous results. I think one of the challenges of cooking KK, or any Kamado-style cooker, is that the airflow is diametrically opposite that of a large offset style smoker. In the case of the offset, one is burning small "logs" of wood for the heat source, and there is very significant air flow up
  3. The original wood supplier I was trying to reconnect with was in Georgia somewhere. With a little more internet sleuthing, I am sure I could find it if it were still open. In the meantime, however, I am very pleased with Fruita, which has for me, being in Denver, the added positive of being closer. They are over in western Colorado, in Grand Junction. I wasn't looking for charcoal, just good quality hardwood. I know have enough apple, oak, cherry, orange, plum, pecan and apricot to last more than a year. Hickory and Mesquite are readily available through local retailers- Home Depot and such.
  4. BARDSLJR

    BBQ Guru?

    Great advice, just what I was looking for, thanks.
  5. BARDSLJR

    BBQ Guru?

    Hello all, would love your feedback and recommendations on using a BBQ Guru and which one ...? After this weekend's troubling brisket cook (see separate discussion) I am strongly leaning towards one. I presume the fan motor is fitted to that little aperature on the lower right side of 32" KK? I am leaning toward the Dyna Q with the Pit Viper fan- I don't need any more meat temp probes, have a nice separate unit that bluetooths to my phone for that. So, suggestions and testimonials would be welcome...... Jim in Denver
  6. It’s a journey and a challenge, and that’s what makes it fun.
  7. As to the first part, having spent what I spent on the KK, I am also certainly subject to the 1-in/out rule from my beloved. (And no more guitars!) I think she was not unhappy that I replaced the Lang, which she said looked like a small locomotive parked at the far end of our courtyard, with the KK, which has a certain aesthetic value. As to the "difference"....Hmmmm. The brisket I have had from some of the better BBQ places in Austin- Franklin's, LA Barbecue, notably- is much better than the best I have produced at home, which was very good. But in addition to using an offset type smoker
  8. Yes, my POS RJ Kamado was made in Sacramento, and the next year they moved production to Mexico. Mine held up for 10-12 years and then began to shed tile and develop cracks. Say more about this Guru?....Where do we order them, how do they work with the KK, etc? I am not familiar.
  9. As a point of clarification, I am not saying LANG stick-burners specifically are labor-intensive: ALL stick-burners require pretty frequent restocking of fuel and if so equipped, air flow adjustments. My KK, on the other hand, I can get set and walk away from it for 12 hours and the temp won't budge: on the other hand, you probably have a lot less air movement in the cooking chamber with the KK. So you get something, you give something.
  10. Braai-Q- I had a Lang reverse flow stick burner before I switched back over to the KK (had a Richard Johnson Kamado for 12 years before that. Good, but not nearly as well constructed as the KK). The logic of the Lang is that is has a false bottom running the length of the cooking area, and the smoke and heat are supposed to travel the length of bottom, enter the cooking chamber, and exit through the chimney which is on the same end as the firebox. (It looks really strange.) It is supposed to even out the temperature in the cooking area and eliminate hot spots. It does that pretty well. Since I
  11. It's a good thing you clarified that about the using the flat only! This wouldn't have made sense at all. I can see where this could be a delicious piece of meat. I always cook a whole packer, do not separate them- that is part of the challenge, to get the flat and the point to finish close to the same time and not under-or-over cook either. In this case, I got the flat to 203 (perfect) and the point 201- close enough. BTW, I took about 12 ounces of the leftover brisket last night, sauteed some bell pepper and onion, added some frozen hash brown potatoes, cooked that to almost done, adde
  12. As far as I know, most of the well-known Texas brisket masters, like Aaron Franklin, cook in the 225-250 range until they wrap. Then a lot are upping the temp to 300 to finish. Some, like John Mueller, cook at 300 all the way through. However, almost all of them cook on those large converted propane tank stick burners (with the exception of Snow's, which is an open-pit-over-coals setup), which are very different than cooking on a Kamado style smoker- much more air movement and turbulence, and the heat hits the meat from above...so all in all, very, very different.
  13. So Tucker, what is your method? Be interested to hear about different approaches. I know there are a lot of different methods among the more notable Texas pitmasters.
  14. Well, here's the results: the good news is, the Snake River brisket is, as advertised, very high quality- though not noticeably better than the prime brisket I can get at Costco for, of course, a lot less per pound. Maybe there could be some debate about this, if you are a real brisket fanatic, maybe you can discern some significant difference: I can't. Second, after all the issues with the early part of the cook, I got it done, and it was....decent. Very good bark (as you can see). I might have even trimmed too much fat- hard to tell. I'm not Aaron Franklin, but I am sure he would know.
  15. So...I made a big meat order from Snake River Farms which was delivered yesterday morning, including a 17 1/2 lb prime brisket. So the plan was to first, thaw that huge sucker, which was frozen solid, in the large kitchen sink. That took roughly 6-8 hours and then I trimmed it, slathered with mustard and coated with a sea salt/ medium coarse pepper mixture. The plan at this point was to start the cook at midnight, get up at 6 and check on it, perhaps to wrap at that point, and previous experience indicated it would be done by 1-2 the next afternoon, perfect timing to let it rest for a few hou
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