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

ChiKing

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About ChiKing

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  1. ChiKing

    BBQ Guru?

    I run the ultra q with the pit viper fan. Do I need it, nope but is it nice for overnight cooks, yep. I ran it for 15 hours starting at midnight and no fuss. I really only use it for brisket though and otherwise I just use the out probe. If you love WiFi, don’t bother. It barely works and the charting capabilities are terrible compared to other units like signals. I like charts so I can tell how my stall is going. For the price, these are easy fixes but I not expecting it. As a blower it’s really spot on. I just close the bottom and leave the top open a 1/8 turn. Never need to touch it.
  2. Wow. I have never had that happen. The only thing I can think of is that I open the top too much, which I will try and see. Sent from my iPhone using Tapatalk
  3. I wonder if your right and the stone screws up the flow? To Tony’s point. Sent from my iPhone using Tapatalk
  4. Lots of different ways people are doing it. Some seem to open the top 3 turns, your way is a lot less. For the bottom I have been partially pulling the bottom out but I don’t think that’s needed. If the vacuum inside is created it will suck air either way and I may actually be creating a heat escape by having it too open. 3 hours is a long time. This may be where the pilot tool may make sense to hear soak. Sent from my iPhone using Tapatalk
  5. Dennis. Thanks for the info. I have been super careful with the chunks. Lots of airflow. I will try again tomorrow and just let it run and see what temp it gets too. Maybe I am not lighting enough. Sent from my iPhone using Tapatalk
  6. Hmm, what dies your bottom and top look like? I have the bottom pulled out half way and the top and 3 turns. Also, I try and light a giant amount of the wood so I have a good blaze going. Agree it might be a bit different but that’s no where close to my experience. I do fill the basket? Sent from my iPhone using Tapatalk
  7. Thanks for the thoughts. It’s not open hop too long. Just enough to get the coals on a nice burn. Never been more than 20 minutes. So I am using big chunk fogo. I think lots of folks use that here. The chucks are big. And I never use the small stuff which I save for the Webber. What I don’t get is basically you all seem to have less air flow but your temps are just getting way higher than mine. How long does it take you all to hit 550? And could you go higher if you wanted? Something is not adding up but I can’t seem to figure it out and there are really only so many variables. Se
  8. Hey all, It’s been a bit since I posted. The lady is expecting so it’s been busy around here. Hands down, I love the 23” I have. Brisket, ribs you name it. Getting to and holding 225 is no problem. However, no matter what I do, I can’t get it to burn hot at 700 degrees. This last time I filled with charcoal. Got a nice brining fire and kept the kid open for 20 minutes. The bottom is pulled open and I am out 3 and a half turns. The fire is good, but it’s been almost an hour since I closed and I am just creating 500. Am I missing something. I thought that if I just let it go it would
  9. Well, got to say. It worked. After a while I could see the smoke again. It must have been the piece of wood it was on. Either way, super consistent temperature as everyone knows. Honestly, the easiest Smoker to use. such a good brisket. Photos below.
  10. Yep, put probe is good, temp is holding and brisket is cooking. I smell a bit of smoke flavor. But not a lick of tendrils. I either have some weird fogo wood chucks or, ........ in just getting old.
  11. Totally agree on temp. My brisket is at 175 right now so 250 does not bother at all. Everyone advised to get fogo wood so using that with some cherry in there. My old smoker would for sure go out of it got snuffed but if a quarter turn will work, it’s just confidence then. Of course I am thinking it could go out and still finish as the heat will stay. thanks.
  12. Hi all, I have been working on my kk smoking and briskets. This morning I hit my target temp of 225 but of course I did not factor in the sun coming up so it’s around 237. No issue and a good not for next time. I know my kk is still lit in the firebox, or at least I think so as I opened it up some to see if it would rise. It went up 4 degrees over 5 minutes so I assume yes. But I can’t see smoke? how do you all know it’s still lit? Or am I doing something wrong that I don’t see any. I was open about 1/4-1/3 turn on top and the first hash on the bottom.
  13. Welcome. I am three weeks into owning one and cant believe it took me this long to get one. 4 pizza's, a rack of ribs and one of the best brisket flats I have ever cooked... You will love it!!!
  14. Well, I can’t say I have the pizza swinging skills yet but it sure was good. up next, brisket flat and more pizza Saturday. I may have to start doing take out in front of my house soon. 😂
  15. Thanks.. got it.. I will send pics when done
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