Mcjudsten

We did a ~10lb bone in for Christmas Eve this year.  Ran it a little bit higher (275) due to later start - indirect up to 130, then pulled and rested for a full hour, then seared 1-2 min a side at 600 on the lower grate.   

I have done a 16 lb boneless as well - I cut that into a 6 and a 10 so we could have the 10lb on the rarer side and the 6lb more done.

There is a ton of flexibility, a couple of things I would note to someone on a first run:

1 - pull it off to rest before “blasting it” at the end.  The KK takes long enough to go from 250-450f that its easy to either not get hot enough to get the crust or to drive right by your target temp

2 - a 25 degree difference in cooking temp can change the cook time substantially.  You can use this to your advantage if it seems like slow going.  But generally unless you are really holding it low (215-225 grate temp) it goes faster. 

Good luck - hope its goes well

Pizza night for a college football Saturday.  24 hour poolish dough @ 65% hydration.  The new twist was a bbq pizza with sweet baby rays sauce, caramelized onion and pulled pork w sharp cheddar.    We will do that again.  The kids love the bacon pizza best. 

Latest pizza night.  24 hour poolish dough.  650-700f for 4 min .   We may try a side by side with a stone and a steel next time just for fun.  
 

Swordfish with a simple arugula salad.  Cavenders and lime on the fish.   Love the 16TT for weeknight meals like this.

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!

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.

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.  

Looks great!  
 

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!

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. 🤪

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

1 hour ago, Cheesehead_Griller said:

Is that the baking stone or the heat diffusers?  Or is the baking stone for the 42 two pieces? 

Two pieces.  20+lbs each!

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.   

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!

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.

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.   
 

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.  
 

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!  

On 10/26/2021 at 5:36 PM, Basher said:

Awesome mcjudsten.
2 extremes right there.
Break in cooks? A lamb, a goat, a cow?


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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.  

These are single bottom drip pans- not double. 
Here is the ramp from last time - 12ft to go up stairs that were 4ft high.  It ended up working, but required a come-along winch and 5 guys and a lot of extra time and planning.  At 1500lbs the 42 is tough to manage.   

2 hours ago, tony b said:

That had to be "puckering" watching your KK floating in the air like that? Glad to see that it "landed" safely! You're going to have soooo much fun with this new setup! Can't wait to see pics of your first cooks on it! What's on deck for the virgin cook?

There were a couple of “moments” on this delivery.  The lift gate on the delivery truck was half busted and I watched the whole crate tip while being lowered off the truck.  And when the crane started the lift they were square side to side, but a little off center front to back- so it started to rotate to the back- had to call a stop and reset! 

15 minutes ago, tekobo said:

Beautiful @Mcjudsten!  Seriously jealous of that combo.  The perspective on that picture makes the 16 not seem quite so small but we know the difference between the two is MASSIVE.  I am curious about these two pans.  What do they do?

Those are ss drip pans.  There is no double bottom for the 42, would be too big.  These are singles. 

New 42 delivered and placed.  @tekobo - this (42+16) has been the target setup for 2+ years - just took a while to get here!  Also, learned from building the ramp last time and had the crane do the heavy lifting today!   Great to see the tweaks and new innovations @DennisLinkletter continues to roll into the design - steel band on the lid, D gasket, firebox divider, etc.   Excited to break this in and get get cooking this weekend!
cheers!

Chuck short ribs on the 16TT.   A variation on meatheads big bad beef rub.  Sorry, no plated picture.  

Ha! It’s complicated.  I ordered the 16TT, and then the pandemic hit, 6 months later it was delivered, but then we moved on very short notice- so the 16 was left in the crate and went in a storage pod.  Due to time constraints and  construction on the new place we decided to sell the 42 with the old house.  So we had no kk for a bit.  Now we are in the new place with the 16 up and running and Dennis has a 42 on a boat outside of Long Beach headed this way.  I hope to have everything settled by the end of the month.