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

BOC

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BOC last won the day on October 20 2021

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  1. @Tekobo. Please send leftovers to Michigan. Sent from my iPhone using Tapatalk
  2. BOC

    Moisture

    Looks like the meat sweats to me. I get this sometimes. Only during a low and slow with the added wood smoke. And more often in winter when it is cold and I’m not using it as frequently. I think it just happens from the added condensation caused from the smoke not having anywhere to go. Sent from my iPhone using Tapatalk
  3. Same. I create the same effect with foil currently, so having a more proper approach to it is of interest. Sent from my iPhone using Tapatalk
  4. My input…I have both the spit and the basket. I use the spit a lot more. The basket has its purposes too but if you are between one or the other, your gut is probably correct. Go with the spit. If you have the cold smoker you will use it. If you don’t you may not miss it much. Depends 1) if you plan to actually cold smoke anything. And 2) how do you like your setup for actual smoking. It can be great for smoking on low and slow cooks too, especially if you want a lot of wood smoke flavor. I use it off and on for hot smokes depending, but I tend to go with the smoker pot for those but that is just preference. The cold smoker does a good job with the right size wood or pellets too. Sent from my iPhone using Tapatalk
  5. Some people never learn [emoji23] Sent from my iPhone using Tapatalk
  6. Thanks Dennis. I did see that they made their way onto your website now. https://komodokamado.com/products/32-ultimate-duck-hanger?_pos=1&_sid=85219ca7b&_ss=r Sent from my iPhone using Tapatalk
  7. @Troble That looks magnificent! Sent from my iPhone using Tapatalk
  8. [mention=3675]johnnymnemonic[/mention] this time around, I did a wet brine for 24hrs. Pulled, rinsed and patted dry. Sprayed with some duck fat spray and rubbed with Kosmos Dirty bird and let them smoke with the ribs at about 235 until up to temp. Before the cook, I let them sit for 2 hours on the counter to get to room temp which tends to server as my air dry. Usually I’d crank up the heat or throw them under the broiler for a few minutes after as well, but this time it wasn’t needed. Original pic was mid cook, below is what it looked like at the end after cutting it for service. Good birds. Sent from my iPhone using Tapatalk
  9. Christmas rib tradition continues. Plus a couple of yard birds for good measure. Sent from my iPhone using Tapatalk
  10. Good add Tony B. I didn’t touch on the KK vents at all, I was just talking the fan damper itself. What you stated is true for me as well. Just a crack open on the top hat of the KK. Once I get it going I usually adjust the bottom vent to be the big hole on the right or a quarter on the left max. Sent from my iPhone using Tapatalk
  11. Yes to your question on the 3 and it isn’t really a problem I need to sort. I have I grill as well, so I have my options. I mostly went FireBoard for water resistance, battery life and Wifi connectivity. Very happy with it. I just thought I’d use the high temp probes more than I have. I keep my damper about 50% closed. Give it a few test runs though. Sent from my iPhone using Tapatalk
  12. In hind site, I probably would have gone for the Drive because of the limited ports in the Pro. But I do like that I can use it for a sear, especially handy with a tomahawk steak. And I haven’t really needed that many different probes but on maybe one occasion where I had 3 different types of proteins going at once. Once you get it, one starters note. Close the damper door on the pit Bull. You won’t want it all the way open, it will cause you to go over temp because it’s just too much air if not dampened. Sent from my iPhone using Tapatalk
  13. I have a FireBoard pro and a I just use a pit Bull fan from bbq guru. I have a 32, if any smaller I’d have just gone with the pit viper. Works great. You could buy the FireBoard fan too, you’d just need the circle adapter so it fits in the guru port on the kk. Sent from my iPhone using Tapatalk
  14. And that his how you dress a pulled pork sandwich [mention=18]tony b[/mention]. Sent from my iPhone using Tapatalk
  15. BOC

    Rotisserie Tips

    I second this. Since the 32 doesn’t let you do the same with the basket splitter, the last couple of times I’ve used the roto, I’ve used foil to “act” as a front to back basket splitter. The charcoal will pretty much stay in place on the back without the foil, but I use the foil to keep the airflow blocked in the area the charcoal is not so that it travels through where I want it instead of where there is no fire. It’s not perfect or as nice as the basket splitter, but it does a decent enough job. Sent from my iPhone using Tapatalk
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