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


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Mcjudsten last won the day on December 6 2021

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  1. Here is the 16. It’s fantastic. But if this is your first Kk, maybe lean towards the 22. The 22 has more flexibility in distance from fire to grate and is closer to the 32 in that respect. Cheers!
  2. Snuck in a Monday cook. Short ribs. 3 hrs with pecan and bourbon barrel chunks, 3 hours in a Pinot to braise, 1.5 hours in the cooler to rest. Ribs were from nearby teXga farms in north Georgia. Rub was a riff on meatheads big bad beef rub.
  3. Same day pizza dough. 65% hydration cooked at 625f for ~5 min each. The kids were halfway through the first one by the time I finished cooking.
  4. Welcome Dabble! It should not matter where you light it, I frequently light it on one side for low n slow. 1-2 inches up top and one of the mid size holes on the bottom typically keeps me in the 225-240f range. Here is the last brisket cook (I should have wrapped earlier - slept right through that alarm!). The dome temp on this was 240f, the MEATER in the brisket was reading 225 most of the night. Hope this helps. Good luck!
  5. Yep, that’s pretty much it. The backstop pan is a 4 inch deep 1/3 steam table pan. I never use connecting rods on the basket splitter, so it was easy to set the sides further out to allow for the 2 chicken width. 🤪
  6. 2 chickens. Saw the front to back split that @tekobo had made for the 32 and was inspired to try a setup for the 42. Will need to adjust the temp down a bit for future cooks- the dome was 400f, but the back half was quite a bit hotter. The results were great- I’m looking forward to trying the setup with pork or beef. cheers
  7. Thanks! It’s an illusion- the fire just flared on that side from the oxygen and having the lid open long enough to take a picture.
  8. First pizza cook on the new 42 which also means it’s the fist pizza cook in almost a year. Remembering what to do with the kk was easier than remembering what to do with the dough. 3 day cold ferment with 00 flour at 70% ended up being harder to handle than expected. The kids were through the first pizza by the time the last one came off the grill- so no complaints from them. The “adult pizza” of the night was fig, goat cheese, caramelized onion and arugula. Cheers!
  9. We also liked it, like the fruitwood profile. Burn time was solid. Not in the regular rotation for us due to cost and local availability.
  10. We do a lot of simple grilling with that configuration. I leave the center rack flipped sideways unless we really need the space to allow easy fire access for starting or adding smoke wood. Tonight was boneless pork chops, arugula salad, and roast butternut squash. Sorry, missed getting the plated picture.
  11. I’m a huge fan of steam table pans for use in the KK (both stainless and foil). The ones in the picture are a bit shallower than typical steamer pans and a slightly different size. The half and the third sizes get used regularly - either for deflectors or drip pans or just sides. This is an older picture, but shows the third and half sizes in a 42.
  12. A couple of low temp pre burn in cooks. Chicken for a deconstructed pot pie and short ribs for a ragu. Both were great. Now we are 12 hours into the burn in/ venting process, stable at 750f and still “negotiating” with two spots on the lid that are steaming with tiles popped out. All part of the process. I see kk pizza in the light at the end of the tunnel next weekend!
  13. The two things we really don’t even try on the 16TT are pizza and brisket. The kids have been asking for kk pizza since it was dropped the drive- so that is on the list for sure.
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