Boom Boom

I bow to you. That looks amazing. Sent from my iPhone using Tapatalk

It was angus from Sam's club which is a middle of the road cut. They didn't have a very big selection of briskets but I wanted to cook one and there was going to be no stopping me from doing that. I won't be in town this weekend so I wanted to get a couple of cooks in before we leave for the weekend. My neighbor said that I shouldn't worry about my KK being lonely as he will be using it while I'm away. Lol I too have done some fast cooks on briskets and they have turned out well. I would have done that if I had started early in the morning but this was started at about 10pm. This is all a learning experience and I find it fascinating.

I used coffee wood from Dennis. the cook was started late at night and since it is a new grill I don’t have my vents dialed in yet. I was shooting for 225 but it kept up to 267 in the late night hours. Once I got up It was past the stall. I did wrap it for the last 15 degrees. This brisket went less than 12 hours when I was shooting for 16 - 18 hours. I let it rest in a cooler for a long time like 6 hours. Bottom line, flat was over cooked with no moisture left in it at all. I will be chopping that up for chili. The rest of the brisket had more moisture and overall the flavor was excellent. I used cocochar for this cook as well and I am blown away by it. I probably put 24 pieces on top of a little lump. By the end of the cook there were 10 pieces that never even ignited so I took them out let them sit on a metal table to make sure there was no embers on them. I ended up putting them in a bag and added a few more to the bag and gave them to my neighbor for him to try. I am really impressed with this charcoal. overall I’m really impressed with the kk. There is a lot of moisture that is retained during the cook. Once I get the vents right I can see where this thing is going to be amazing.

I would say that the grout is a very dark gray. I think how the light hits it has a lot to do with it.

So I am doing a brisket overnight on my new 32. I attached the cold smoker to get some additional smoke in there and to see how well it works. I’m still trying to get my settings figured out but so far it is starting to hold completely steady. I’m also using the Cocochar for the first time as well.

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@MacKenzie here you go. I did a small cook of pork loins. Obviously it will take some time to figure out damper settings. I was impressed with the amount of smoke you could get at a low temp. IMG_4324.MOV IMG_4342.MOV

Now I understand what everyone is talking about when you unwrap this beauty. I can’t believe it is really mine. IMG_4310.MOV

@tekobo yes this is the first time for bacon from the shoulder. I loved that bacon when I was in England but I never knew what cut of meat it was until recently. I’m wondering if I will have enough room to cold smoke 4 belies and 2 shoulders hanging in my 32. I’m hoping to find out by Wednesday. Fingers crossed.

I find it funny that you essentially cold smoked what we call here in Missouri Pork steaks. Most people in the US have never heard of them outside of the Midwest. Your topic was very cool.

I should probably ask where someone lives before asking that question. We Americans just assume that everyone lives here. Lol. There is a whole world that we sometimes forget about. Sorry for not thinking about that. Does Dennis have a warehouse for all of his European deliveries like he does in LA? I’m curious if he does.

RokDok, when is your anticipated delivery date? We are still waiting on ours. It's on the other side of the state so I don't think that I will be getting it until Wednesday of next week.

Tekobo, a friend of mine just turned me onto a facebook group called Makin' bacon and i actually have 2 shoulders curing now along with 43lbs of belly bacon. i have been curing and smoking my own bacon for a bout 5 years now. I got to the point that we were making 150lbs at a time and selling most of it. It became a little side business for me and allowed me to buy equipment and pay for that equipment with the bacon. Who knows, I might start doing it again. I'm looking forward to the cold smoker for this. We have only ever done hot smoking bringing it up to 145 internal temp but this FB group is all about cold smoking so I assume that I will be using the KK for this as well. I will need to see how the grates line up in the KK and I might get hooks to hang the bellies in the grill and use the cold smoker that we ordered. Do you hot or cold smoke your buckboard bacon? do you hang it or just smoke it on the grates?

I didn’t even want to try and explain provel cheese on pizza to people here. Lol I’ve never heard the term Iowa chop. Is this a double bone pork chop?

I used apple wood during this cool. I have a bunch of cherry also that I need to cut up and start using.

So this is one of the last’s cooks that I will do on my Vision grill before my BB32 arrives and it got me to thinking that since this is an international group of people I think it is a good time to talk about very regional BBQ. I live in St. Louis Missouri here in the good ole USA and we have 3 food items that we are known for and started here. The most famous one is “toasted ravioli” which is ravioli dipped in egg wash then in bread crumbs and into 375 degree hot oil. Most people serve it with marinara sauce but I prefer it with drawn butter. Next on the list is something called “gooey butter cake” I don’t know how to describe this other than it was supposed to be a cake like dessert that was undercooked but they sold it anyway and it became this whole thing here. They are really good. Now to what we are all here for, BBQ! St. Louis is also famous for “pork steaks”. I have been eating these my entire life so it doesn’t occur to me that people outside of STL don’t know what these are. Simply put it is a pork butt cut into 3/4 inch steaks. Every store here has them so we don’t have to go to the butcher to get them but you probably will. I cannot recommend these enough. They need to be cut across the bone. So when you get these the bone should be in the middle of the steak. I do these indirect at 250 for about 2.5 hours. Put your favorite rub on them and flip them about half way through the cook. Most people will put sauce on them to finish but I don’t. i would love to see some of your local BBQ specialties.

I'm really glad to hear that there is a manual that comes with this. I'm sure that most everything is straight forward but I do want to know about the "burn in". My neighbor and my wife and kids keep asking what the first thing is that I'm going to make on it. I get quite a few compliments on my brisket so I think that will be the first cook. I am not going expect perfection on the first cook. I'm looking at it as more of a breaking in and seasoning of the grill cook than anything else. I also can't wait to use the cold smoker on some big prawnsand the other thing I'm looking forward to is getting more smoke into my bacon. I would love to know exactly when my smoker is going to arrive because I would be curing 4 pork bellies the week before it arrives and have those ready to go as soon as it gets here.

We ordered a 32 bb in Terra Blue originally but the more we thought about it we decided that we liked the look of the blue pebble instead. I called up Dennis and asked if it was too late to change my tile preference. I told him if it was already tiled we would take it but he wouldn't hear of it. He said that he would have no problem selling the Terra Blue one and that he would get me the dark blue pebble. Great service. As for Accessories we ordered the splitter, pizza stone, cold smoker, grate handles and a cover. We went ahead and got the wide cover in case we want to add side tables to it. After looking at some of Dennis's cabinets though we might just go that route. It would be a lovely Birthday gift from my wife. (I wish she was on this forum).

Yours and mine must be on the same boat. It was supposed to have arrived yesterday so I’m hoping it clears customs in the next couple of days then we should get shipping notices. I’m just as nervous as you about uncrating the thing.

Welcome Stewart. I too am new to this forum and I thought I did a lot of research but it looks like you put me to shame. My research was to try and find anything negative about the grill, the company or Dennis. I looked for 3 days and may hours. Couldn’t find anything but rave reviews. I pulled the trigger on a 32 now I’m just waiting for delivery. We’re contemplating replacing and expanding our concrete patio. Most patios are 4 inches thick but I’m going 5 inches just because of the weight of the grill. I know this is overkill but so is a KK. I like things to last forever. I’m hoping to hear that my grill will be here in about 2 weeks. The wait after you order is the worst part of this process.

Thanks for your insight @tekobo I am very excited for the arrival of my grill. I spoke with Dennis yesterday and it looks like we have about 6 more weeks to wait. I think I might keep my Vision grill for sides and other things or just as a place to hold things warm while I finish on in the KK. My goal is to improve my cooking performance while downsizing the inventory of grills. If I find that I’m not using the vision at all I will then sell it or give it to one of my kids.

I have to ask what 3 you're getting? I'm finalizing my order for my first KK. I went with the 32 so that I could make room on my patio by getting rid of my offset smoker, and my Vision grill which is housed in a table that is falling apart. I feel like this will give me the cooking space that I had on my offset but with better temp control and then all of the versatility that i had with my Vision.

I watched this video and it looks amazing. What kind of fuel were you using?