Forrest

Kind of ambiguous, no product description so I’m left guessing.


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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.

 

 

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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.


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that's two turbo butts in a row.

Nothin’ quite like some quick butt.


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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. 

On 11/17/2021 at 8:38 AM, johnnymnemonic said:

I had to re-light a couple of times the first time, but I think that is because I didn't get it going enough at the beginning. After my 2nd relight it just kept going and going (a couple of hours). 

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.

On 11/16/2021 at 4:49 PM, Poochie said:

Beautiful job! That looks good enough to eat right off the screen. Which offset did you order?

Fatstack Smokers FS-80

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.



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Practice run boys.




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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!




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Forrest, how long did it take to roast that cluck at 450*?
Thanks!

About an hour to get the breast to 160 internal.


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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!






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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.





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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.








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Carne Asada Tacos.







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If you’re a gadget nerd and want something cooler then a hair dryer to get your temps up quickly the BBQ dragon is a great piece to add to your kit. I recommend getting rechargeable AA batteries because it has an external micro USB port for charging, otherwise you go through batteries quickly.

 

 

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[mention]Troble [/mention] gearing up for this recipe, what do you mean by: “9. Twist crust” ???


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Black & Bleu burgers with veggie kabobs. Simple but one of my favorite dinners.




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Also my vote is for neither. Start your cook way early so there is no need for a wrap. You can always rest longer. If you must, pink butcher.


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Applying just about anything Franklin teaches from an offset smoker to a Kamado will not yield the best results. Oranges and apples.


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People will disagree with me ^^^ on pre-heating above your set temp, however I find the temp always drops once you add in your deflectors/stones. Find what works best for you.

Also heating a KK to high temps is way easier then ceramic Kamado’s, good luck! Be patient and use a ton of lit fuel, that is key.


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How to get Kamado hot 500F°+

-Remove any items or debris from the lower intake vent (e.g. ash catcher, small charcoal pieces, etc.)

-Make sure the bottom of your firebox is well aligned with your lower intake vent.

-Store your charcoal inside away from the wet elements. Only use dry fuel.

-Use lump charcoal, it will get a lot hotter then briquettes or extruded charcoal and produce less ash.

-Don’t blame your brand of lump charcoal, all major lump brands are capable of producing high heat temps for cooking pizza.

-Deliberately build your fire:
* Keep in mind small pieces of lump burn hotter however they also restrict airflow.
* Larger pieces won’t burn quite as hot but they promote airflow.
* Airflow = Heat
* Airflow restriction is the primary factor preventing you from getting your Kamado to pizza cooking temperatures.
* Do not pour your charcoal directly into your firebox, small pieces of lump can fall into the bottom of your firebox and block free airflow.
* Lay your lump charcoal out in a wide mouthed bin.
* Sort your lump by large, medium, and small pieces.
* Discard any really small lump pieces and the dust that settles at the bottom.
* Deliberately build your fire box to promote free airflow.
* Start with large chunks (fist size or larger) place them one by one at the bottom of your firebox until you have a complete layer of large chunks on the bottom of your charcoal basket.
* Now light your layer of large lump pieces. I prefer using a torch until I get a visual flame coming off of two spots of the large lump pieces.
* Once your large lump is lit continue building your lump pile by using medium pieces on top of the large lit coals, lay them on top in such a way they don’t interlock with each other and block airflow.
* Fill your firebox to the brim with medium lump atop the large chunks at the bottom. Cooking at high temperatures requires a lot of fuel. If you do not use enough lump your fire will run out of steam.
* Optionally, you can place some smaller pieces of lump at the very top of your charcoal basket on top of the medium pieces. Don’t use too many small pieces and ensure they don’t fall down into your firebox.
* Again, light several more spots on top of your now fully filled firebox, I recommend lighting until the charcoal is glowing in at least four different additional spots.
* Once your fire has been built for airflow and is lit remove any platesetters, fire deflector plates, or any larger objects in your Kamado blocking the free airflow of convective and radiant heat up into the dome.
* Close your Kamado lid.
* Open your bottom vent completely.
* Open your top vent nearly fully open, the more your top vent is open the stronger vacuum airflow will be created making your fire burn hotter. However, if you completely remove the top vent then you also allow some of the hot convective air to escape rather then being trapped in the dome so there is a fine balance, explore this with your own grill.
* I like to let the grill heat soak for at least 1/2 hour at a temperature of 50 degrees above my intended cooking temperature.
* Time is your freind, I recommend starting this process 2 hours before your intended cook time. Rushing things will lead to unsatisfactory results.
* Once you’ve allowed sufficient time for the dome to heat soak open you grill and set up your pizza cook with your stone and deflectors if you are using such. Close you lid once again.
* Keep your grill lid open as minimally as possible. You will lose some heat after installing your deflectors, let your Kamado stabilize once again at your cooking temperature for at least 15 minutes without adjusting vents.
* Place your pizza on your stone.
* Check on your pizza as infrequently as possible, you want to retain dome heat for cooking your toppings.
* Burp your grill dome before opening.

*Additional tips
-You can pre-heat your pizza stone in your oven while you grill is heating up.
-An infrared temperature gun is a good idea, this will allow you to determine if your stone is to temp before placing your pizza on.
-A fan such as the BBQ dragon, a hair dryer, or leaf blower can force air into your lower vent speeding up this whole process. Getting your Kamado hot too fast can put additional stress on your ceramics.
-Beer helps.


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Anyone else a sucker for high-end pocket knives?





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[mention]Troble [/mention] curious about your crust recipe, would you share?


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