HokieBen

Looks like a great beach. Love living on the water. Had my niece and other kids over tonight so did a solid wing cook. Not lying, best wings I ever grilled. Top grate this time direct at about 325. Man, had lil crisp and moist! The KK makes me a much better cook than I really am. Needless to say, no left overs tonight.

Big day today for @StevenS! Perfect delivery day going into a long holiday weekend. Can’t wait to see pics from the delivery, enjoy it!

Left over brisket nachos last night, very tasty!

Are you spraying them with apple cider vinegar or something similar?

Ah, just looked back and it looks great! You got the bark I'm looking for, nice one!

I let it rest 1 hour in a cooler wrapped in a towel. I've watched a bunch of Aaron Franklin videos online so I'm understanding better what the goal of the trimming is BUT, the only way to learn is hands on trial and error and it only takes you about 12 hours or so to figure out you made a misstep LOL. It's part of the fun though. If a brisket was easy anyone would do it so I like the challenge. It still turned out great but it didn't have the bark on top I'm after. That's really neat you took that class, I see ads for it online all the time. Can't wait to see one of your brisket pics on the forum!

I’ve been improving on trimming the brisket, that’s my biggest area I’m learning. My last brisket I trimmed too much and it came out a little dry. This one was way better and more moist, but I didn’t trim quite enough fat off top so it didn’t render and darken as much as I would like. I would trim more off top next run for sure. This cook I went with butcher paper too and really like it. I would wrap it a bit earlier next time though. I was trying to let it darker and get more bark this cook before wrapping but the fat layer was just too thick. I’d wrap earlier next time to speed cook up and bit. Thats the two immediate adjustments I would make. Everything on the KK side was rock solid, made it a much more relaxing cook because temp stayed right where I wanted all day. Previous brisket runs have been more high maintenance so the KK will spoil me quickly.

Just finished dinner, brisket turned out great! Best one I’ve made yet, and I’m really happy with it, but I already know an adjustment or two that’ll make it better. Family said it was by far the best and they love having the KK around producing all this goodness. Ole Heavy ran 13 hours solid at 225 indirect on CoCo coal. Fun day!

Sorry, thought I was posting to this topic earlier. Brisket is coming along well and Ole Heavy has been stuck on 225 all day, so nice to have that stability. I was going to wrap in butcher paper but decided to leave it as is for now because the internal temp is tracking well for dinner tonight. Few more hours to go!

Going for a loooooooong brisket cook today. All seasoned up and been on for 2 hours so far. Love how stable temps are for cooks like this. The old vision made me do quite a bit of babysitting to get the outcome I wanted. Couple early pics, more to come later this afternoon.

Been using the grill floss this week, works great! The XL tip fits grates perfectly and makes it simple to clean. @Wingman505, did you get your ultimate in and settled into it's new home? Don't think we saw any pics of the new addition to the family.

Thanks, it turned out great. The 32 is so luxurious to cook on. Made the reverse sear in these 3” ribeyes so easy and man they had that lil char and juicy in the middle. Can’t wait to try more!!!! IMG_1544.MOV

Nice work, looks great!

My setup for this afternoon. Interesting, half grate made for left side so I flipped it for the right side. I think this should do the trick for a nice reverse sear. Love how I can use diff zones and multiple levels, this is all new for me.

Happy Fathers Day to all you dad’s out there! Today I’m stepping it up a bit since I’m getting more comfortable controlling ole heavy. I’ve done a little wings cook and then burgers last night (were amazing), but today I’m planning on reverse searing these thick cut ribeyes we picked up. Dusted with Himalayan salt over night and they’re looking perfect. Thinking about finishing with a bleu cheese crumble topping but I may just go with a nice butter baste. My plan is to have splitter at 50% and lower grate in for the sear at the end. Or, maybe the top grate upside down to get closer to coals? Gotta look at distance and get a feel for what looks like a better idea. I’ll probably use my half grate to get steaks up to temp before the final sear. So that’s my Father’s Day dinner plan. If you guys have any suggestions on my setup before going into it I’ll all ears.

Just put an order in for grill floss, will be here tomorrow. Looking forward to giving it a try, will report back.

Thanks Tony! Burn in is going well but I have to say this is not my favorite thing to do. He was all pretty and shiny and now there are the white streaks all over. I tried getting them off as I saw them but I’m going to have quite a bit of cleanup after this is done.

Couple hours in sitting at 500. Tending to quite a few venting spots and 2 sections of bulging tiles. So far so good.

It’s looking like some rain here today. Should I hold off on doing burn in? Didn’t know if rain might affect the process.

Oh, last thing for today and I love these surprises. I’ve notice other crate artwork on the forum and it’s really cool! After all the work setting up etc I just didn’t even think about looking. Then my daughter wanted to work on her new fort and we found this. How awesome?!?!?!? Neat note, I’m a huge motorcycle guy so this grill must have been meant for me. I’ve seen other crate pics with flowers etc so no telling what you might get, but this was very fitting for me. My daughter thought is was super cool to get artwork from Indonesia, I had to show her where that was on the map 😂

First cook was easy one, just some wings tonight. Gotta say, was a lot different than cooking on my old vision grill. Ole heavy is a lot more sensitive to adjustments so I ping pong’d temp for a bit but was fun learning. Settled in on 300 and it was rock solid. Cooked way different, threw foil under wings to see how that worked after all my reading on forum. Cooked them for hour and half at 300 and they turned out golden brown, no burn marks at all and very juicy. This would never happen on old grill. So, I have some learning to do to get back to where I know where things will get some crisp on them etc. wings turned out great for first run but I can do much better. Learned a lot. Tomorrow am is burn in so wish me luck. More pics tomorrow.

Decided to move it lil closer to the deck. Looked better here, wasn’t sure which area would work best but I like this spot.

Kinda didn’t want to get it dirty!!!

Finally in backyard!!!

Kids loved the crate. New project tomorrow alongside burn in. We’re setting up a fort for my daughter and she’s painting and decorating crate with lights and all kinds of other ideas 😂