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

Forrest

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    69
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Forrest last won the day on February 12

Forrest had the most liked content!

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About Forrest

  • Rank
    Member
  • Birthday 10/12/1995

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Profile Information

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

Recent Profile Visitors

42 profile views
  1. I would get the 2nd option sooner, don't wait, just my 2c. Also KK's are so beautiful even your 2nd and 3rd choices are going to be lights out in the aesthetics department.
  2. Excellent information, thanks again Tekobo.
  3. Really? That is awesome! I was unaware that they were doing the curing process and venting at the factory. This is good to know, Thanks!
  4. I’m not sweating it too much. I think it will go fine. Just looking for specific advice and other helpful tips to make it go as smoothly as possible. Sent from my iPhone using Tapatalk
  5. What advice do you seasoned veterans have for us KK burn-in virgins? I think the burn-in process can be somewhat of a daunting task for some of us after investing in a new KK. I have read numerous times on this forum that KK's should be brought up to temp slowly and be held at different temperatures during the curing process, however I have not seen specifics on the exact protocol for this. The manual just states to hold the grill at 500-550 degrees fahrenheit. Do you guys hold 200, 300, 400, etc. degree tempertatures for a period of time before allowing it to get above 500 degrees, or do
  6. Post Oak smoked (Syzygies foil method) burgers then reverse seared over a soapstone. Delicious! Sent from my iPhone using Tapatalk
  7. Does the KK Hot/Cold smoker pass this test if you blow the smoke in your face? Sent from my iPhone using Tapatalk
  8. Your grill looks awesome! Keep us updated on the curing process and how it goes. Sent from my iPhone using Tapatalk
  9. I'm definitely a peach paper guy as well for brisket. Out of curiosity why do you wrap after the stall? I know some wrap at 160 and others at 170-185.
  10. That looks lights out, well done! Sent from my iPhone using Tapatalk
  11. I’m more of a take the fat cap off kind of guy. More smoke, more bark, and Boston Butt’s have plenty of intramuscular fat anyways. The whole fat up bastes your meat thing is mostly a myth. If you place some pieces of fat just above the coals they will drip down burn off and give your food good flavor. Sent from my iPhone using Tapatalk
  12. Also every time you open your lid you are letting out precious heat and condensation that the KK does such a good job of retaining. I have a feeling the need to spritz is going to be completely eliminated with my future 21” Supreme. Sent from my iPhone using Tapatalk
  13. Peach wood smoked pulled pork, used the Syzygies smoke pot modified method. Sent from my iPhone using Tapatalk
  14. +1 for Pliny [emoji482] Sent from my iPhone using Tapatalk
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