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Forrest last won the day on November 19 2021

Forrest had the most liked content!


594 Excellent

About Forrest

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    Advanced Member
    Advanced Member
  • Birthday 10/12/1995

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  • Location:
    St. George, UT
  • Interests:
    Outdoor cooking, good food, craft beer, & friends.

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  1. Kind of ambiguous, no product description so I’m left guessing. Sent from my iPhone using Tapatalk
  2. Looking for info on this product. I’m specifically curious if this apparatus is designed to be used as a main cooking source, essentially converting your charcoal grill into a gas grill? I’d be curious for using this method with the external kk smoker unit for getting true smoke flavor devoid of any charcoal flavor. Or is this unit just designed as a way to start charcoal? Does this unit fit in all KK’s? I have the 21” Supreme. Is this unit easy/quick to install and uninstall? Does it get super dirty when cooking? Does it require lots of maintenance between cooks? Who owns this and what are your overall thought/opinions on the unit? TIA for your help/opinions. Sent from my iPhone using Tapatalk
  3. Reminder to all my KK peeps!!! Today is TURKEY DEFROSTING DAY. Pull your bird out of the freezer and put it in the fridge to be ready for the big day. Sent from my iPhone using Tapatalk
  4. Nothin’ quite like some quick butt. [emoji6] Sent from my iPhone using Tapatalk
  5. Knotty wood plum pellets using the KK external smoker unit and Meat Church Holy Voodoo seasoning on this bird produced the best turkey I have personally had to date. Cooked at 275-300 for approx 2-3 hours until both breasts probed at 157 internal. Breasts were both injected with butter and I finished it by brushing the skin with butter. Rested in Oster at 160 degrees for 3 hours before serving.
  6. I recommend lighting up a couple of small pieces of charcoal and throwing them in buy the two holes on the side when starting the fire. I periodically hit the charcoal/pellets through the two vent holes during the cook with my mini culinary torch, yet to have the external smoker dye out this way.
  7. Smoked chuck roast. You want a smoke ring like this? Then cook hot & fast at 300 degrees. I’m also a fan of the heat deflector plates that no one seems to like here, they allow you to get the fire burning hotter for that good smoke ring without your temps getting too high. I notice there is a drop of about 35-50 degrees with the same vent settings when using the deflectors. Also I have become a full fledged convert to the KK external smoker, cooking hot and fast you get excellent smoke flavor without it being over powering. Knotty Wood pellets are my favorite fuel source and produce delicious BBQ. Been falling more in love with my 21. Getting an offset smoker soon hope to make a comparison in the future. [emoji482] Sent from my iPhone using Tapatalk
  8. Practice run boys. Sent from my iPhone using Tapatalk
  9. This choice beef tenderloin cooked rare with a compound butter is quite honestly the best steak I’ve ever had. Washed it down with some Pliny, what a lunch! Sent from my iPhone using Tapatalk
  10. About an hour to get the breast to 160 internal. Sent from my iPhone using Tapatalk
  11. Some Spatchcocked BBQ chicken, roasted carrots, Kamado-San rice. KK ran this cook at 450, smoking plum wood in my KK external smoking unit. I’m really starting to believe that hot and fast is the best way to go with super efficient Kamado style cookers. You avoid incomplete combustion and dirty smoke profiles. Really starting to love the KK external smoke unit! Sent from my iPhone using Tapatalk
  12. The more you use the MSR Stowaway smoke pots the better they seal. The bottom picture represents just a couple cooks. After many cooks the lid is tight, and very black with wood residue. The closing mechanism can be bent to add more downward pressure on the lid. I have also started wrapping my smoke pot with foil before every use to ensure the smoke goes all down into the fire. Much quicker, easier, and cleaner then flour paste. On a side note I find the smoke profile very pleasant even when cooking at 300-325 degrees. Sent from my iPhone using Tapatalk
  13. Craft Mexican lager, homemade fired salsa, and smoked pork shoulder that I’m going to turn into taco’s. I was in a time restraint so I butterflied the pork shoulders and I smoked them hot & fast @ 300F curious to see how they turned out. They got a nice crust that I think will play well in tacos. Total cook time was about 7 hours. Sent from my iPhone using Tapatalk
  14. Carne Asada Tacos. [emoji3577] Sent from my iPhone using Tapatalk
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