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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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Everything posted by Forrest

  1. Beef plate ribs cooked hot and fast at 300. Smoked with Almond wood pellets using the KK external smoke unit. The smoker was a boss and ran through the entire cook without tending to it! Beef ribs imho are even better then brisket and these turned out amazingly tender and delicious. I wish I would of taken a pic of the smoke ring it was perfect. Oh and can’t forget the cold Kolsch on a hot Southern Utah day. Cheers KK fans! [emoji482] Sent from my iPhone using Tapatalk
  2. Forrest

    Holding 225?

    When you open the lid you get a huge rush of oxygen to the coals which stokes the fire. Two things that you can do to minimize the effect you explain is first completely close off the bottom vent before opening the lid (remember to open it again once closing the lid). Second try to open the lid for as short of a period as possible.
  3. Not on my 21, the basket is squared off and only goes into the Kamado in one direction and the basket splitter only divides side to side unless you use it like I have it in a non-intended configuration.
  4. Some chicken thighs with Kamado-San rice. Sent from my iPhone using Tapatalk
  5. I agree with the OP, 1/2 grate for me is best used for indirect. I make it work with my 21” Supreme at least I can configure it for two zone cooking using the 1/2 grate indirectly. I just have to use the basket splitter in a way it was not intended. Sent from my iPhone using Tapatalk
  6. Three varietals of weenies + good beer. [emoji482] Sent from my iPhone using Tapatalk
  7. Tri-Tip turned out mighty fine! Sent from my iPhone using Tapatalk
  8. I will check it before every cook now, live and learn! Sent from my iPhone using Tapatalk
  9. 5698K, Temp has already dropped 30 degrees since pushing in the bottom draft door. Sent from my iPhone using Tapatalk
  10. I was able to push my lower draft door in about 1/4th inch I’m sure that was part of the problem, thanks! Sent from my iPhone using Tapatalk
  11. Using the KK Hot/Cold Smoker for the first time and my temp has gradually carried all the way up to 330 Fahrenheit. My top vent is barely cracked off the seal and the bottom vent is completely closed. I have the aquarium pump on the lowest setting. Anyone else experience temps running away with the KK external smoker? I’m assuming the smoker is adding additional air flow/oxygen and stoking the fire. Maybe I lit a bit too much charcoal with my torch? Otherwise I can’t think why the temp is out of control. Sent from my iPhone using Tapatalk
  12. Tri-Tip is on, first time using the KK external smoker! [emoji869] Sent from my iPhone using Tapatalk
  13. Choice Strip Steaks. Smoked then reverse seared. And you can’t forget the Surly Axe Man and Utah Jazz basketball!!! Sent from my iPhone using Tapatalk
  14. The hooks (circled in red) must be removed to hang the side tables. At least that is what Dennis told me on the phone. Sent from my iPhone using Tapatalk
  15. 3 lb. choice Tomahawk for dinner tonight. Almond wood smoked then reverse seared. I had to cook it medium-well for my guests but it was still really good, just not how I prefer it. Also 475ML smoke pot for the win! Sent from my iPhone using Tapatalk
  16. Not exaggerating it was the best Brisket rub I’ve ever used, I will be buying more. Yeah that doesn’t surprise me. A very hot vigorous wood fire is what really causes smoke rings, something I don’t think the KK is great at. But in the same token that is why it is a great cooker, efficiency! Adding nitrates like celery seed, putting the meat on the cooker super cold, keeping the lid closed during the first part of the cook, and spritzing through one of the probe holes, I assume will help me get a smoke ring on the next cook. I’m probably going to double up with the smoke pot + the KK
  17. G2K, thanks Dennis. I will have to keep playing around with it. Of course the smoke ring is pretty much just aesthetic. And my brisket was amazing regardless. My wife even said she loved it and she isn’t a brisket fan, so KK for the win!!! Sent from my iPhone using Tapatalk
  18. G2K, thanks Dennis. I will have to keep playing around with it. Of course the smoke ring is pretty much just aesthetic. And my brisket was amazing regardless. My wife even said she loved it and she isn’t a brisket fan, so KK for the win!!! Sent from my iPhone using Tapatalk
  19. Forrest

    What are these?

    Can anyone explain to me the purpose of these? They shipped inside the wood side table boxes for my 21” Supreme. Sent from my iPhone using Tapatalk
  20. I got some with my recent KK 21” Supreme order. Sent from my iPhone using Tapatalk
  21. Coffee and beef are good pals, coffee just adds a subtle earthiness that rounds everything out. Yes, used my 475ml smoke pot stuffed full with hickory chips. The brisket had a very very subtle smokiness, I would have preferred more. I may have to use the KK hot/cold smoker in addition to a smoke pot for brisket. Also I got no smoke ring even though the meat went in cold and the lid stayed closed for the first 14 hours of the cook. Might need to add celery seed for a smoke ring in a KK, it just cooks so efficiently I don’t think I’m getting the charcoal fire burning vigorously enough to caus
  22. First brisket in the books, it came out excellent! Sent from my iPhone using Tapatalk
  23. Pulled it after 20 hours when it was probing like butter 205-208 in the flat. Planning on a 5 hour rest. DBD pan got me a whole bowl full of tallow, the most underrated KK accessory imho.
  24. Smack that all on the floor, smack that... Sent from my iPhone using Tapatalk
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