Ticket2ride04

2 hours ago, DennisLinkletter said:

 

There is not enough oxygen to have the wood burn with a flame.. This is what's needed to get the flavor profile you are looking for.

PS your gasket is trashed from cooking with the latch not in the second position.. 

 

I wasn’t able to get the lid lined up correctly when you sent the replacement. I changed the tension on the spring to keep the lid closed in its own. I can’t latch it down. 

3 hours ago, EGGARY said:

Funny thing, I was trying to figure that out after watching a Video from Mad Scientist BBQ.  From what I saw, the ideal thing is to have the heat the same all over the grill and no Hot Spots.  Another thing is with just using wood cooking with a clean smoke would be possible.

I might grab a mediocre piece of meat and mess around with the idea 

What do you use to keep the meat from getting wet? Pic of the brisket in the cooler? 

In the middle of a brisket cook and just tired brain musings here. In theory, could you feed wood into the bottom of the fire box throughout the cook? Has anyone attempted this? 
 

current brisket situation 

Did one rack dry, 2 wet. Turned out awesome. Burnt ends were especially tasty. 
 

Thanks for the advice. Just did my second brisket. Never once opened the grill and it turned out excellent. I’ve been told the pics look dry which is odd because it’s by far the best, most tender brisket I’ve ever done. 
 

Thanks!

1 hour ago, Pequod said:

If you’re doing a brisket I’d use more than foil. Use some sort of drip pan to hold the dripping grease so that it doesn’t drip off the edge and into the fire. Would make for some nasty smoke.

Right, I’m using a pan as well. But for my other smokes, I’ve basically covered the coals with aluminum foil wrapped around the metal band that latches to the charcoal basket. I’m getting the sense I didn’t need to do that (although the meat turned out excellent). Basically it seems I can wrap a lower grade with foil and place a drip pan below and I’m set?

So I’m cooking a brisket that will be roughly 12 lbs after trimming. Just wrap most of the bottom grate on my 32” and that will be sufficient?

When using aluminum foil, do you cover the lower grate or the little piece that covers the charcoal basket? 

Thanks everyone 

What is everyone’s preferred coal since CoCo seems to be in short supply? 

18 hours ago, tony b said:

WELL, you're off to a great start. Not being shy at all tackling brisket right out of the shoot. Can see that this is not your first rodeo!

One piece of advice, no need for that bowl of water in a KK. Meat stays very moist without having to have a pan of water like with other styles of grills. It's because the KK is so efficient once heat soaked, that it doesn't take much combustion air to maintain temperatures. Less air in means less moisture out. 

Thanks. For smokes, what is your process to lighting the coal? So far I’ve started the fire and let it burn for 10-15 before covering it the aluminum foil method recommended here. Seems to work well but curious if there is a better, more efficient way?

Also, did pulled pork yesterday. It was the best I’ve ever cooked. Need to take a meat break now. 
 

Baby Backs

Filet 

Brisket 

Grill arrived Wednesday and I’ve used it everyday so far. Here are a couple cooks that I was pleased with. 
 

Burgers

34 minutes ago, Basher said:

Beautiful looking KK.
Make sure you house where you can see it, otherwise you will keep running back to the garage to look at it again.


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We have a courtyard where it can be seen from 3 sides. Just need some friends to help 

We are up and running with the burn in. Delivery guy wouldn’t help me bring it in. Will garage for now and get buddies to help move it when the COVID scare is over. 

Thanks for the advice. I only have to go up two small steps and down one. Just wanted to make sure the plywood is strong enough. I will report back when she’s up and running 

Grill is arriving tomorrow. Couple more questions

- I want to put the grill in my courtyard that happens to be inside the house. Will plywood sheets work for moving the grill up steps? How easy is the grill to move once unpacked?

- can someone walk me through the burn in process? 

Has anyone ever asked @DennisLinkletterabout this? In the process of designing my outdoor kitchen. A KK Pizza oven would look pretty awesome. 

30 minutes ago, Pequod said:

Fairfax Station neighborhood off Ox Road, almost kinda Clifton.  We’ve been in the area for 25 years. “Pre-Retiring” to Albemarle, foothills of Blue Ridge between Waynesboro and Charlottesville.

We are over in Great Falls. Been in NoVa for close to 10 years and ready to head back to NC when my time to ‘pre-retire’ comes. Hope the move goes smoothly.

2 hours ago, Pequod said:

@Ticket2ride04 - I notice you’re in Northern Virginia. I’m relocating from NOVA in 3 weeks. If you happen to need a house...

Where are you and where are you headed? We just moved to a new place 3 years ago and I don’t see us moving anytime soon. 

7 hours ago, tekobo said:

Wow.  I remembered you posting before @Ticket2ride04 and went back to read one of your old posts.  You were thinking of matte black at the time.  Big change to be going for metallic bronze.  I applaud your choice, it is a fun tile.  Note the fact that it is a tile though.  Pebbles still cook better...

I actually let my wife choose the color. She’s an architect and we are designing an outdoor kitchen. The KK will be to the left of a large, white outdoor fireplace. On the right will be an asado style grill. She convinced me the bronze will look the best when it’s all said and done. I tend to trust her on these things. And the more I look at it, the more I like it. I’ll be sure to share pics when it’s all done.