C6Bill

Looftlighter for everything i do in the KK, weber chimney for the Weber kettle.

Pork belly brisket !!!!!! Talk to us Robert, we need details !!!!!

👻

@Cheesehead_Griller Thats a great looking bark, looks delicious !!!!! Did you use the off set first for a heavier smoke on the cook ? Just curious.

And the ribs

It can’t be summer without corn !!!! But I managed to do some cooking this weekend. Started with a pair of butts for a birthday cookout. 17 pounds of pork and some bread of course. And then today a friend requested some ribs for a lunch they were throwing. So if I was making ribs for someone else I might as well make some for me too 😁 The ribs are still resting. It was a busy week, I did a few Senior Yearbook photo shoots and Thursday night went to see Bruce Springsteen in Foxborough, great show 👍👍👍

If I found a restaurant that made fries that well I would be a regular !!!!

Thanks David, I ordered one from Fireboard and one from Thermoworks. I’ll start using the Thermoworks as soon as it gets here, I love their products

Is there a company out there that makes a decent probe ? I switched from FlameBoss to Fireboard because I was sick of buying new probes every half a dozen cooks. Now on my 10th cook with the Fireboard the pit temp just dropped to 77 and the fan of course went to 100% and within minutes my dome temp was well over 300. I pulled that probe out and cleaned it and it seemed to work fine after. So fast forward to my 11th cook with it and it does the same thing. I just pulled it out and put my spare food probe in as the pit temp probe to get through tonight’s cook. And I have a rib cook to do Sunday too so I hope this gets me through these two cooks as I have a lot of things going on this weekend. Looks like the Bellows might be up next.

Looking forward to seeing that

Well done !!!!! And not the bad kind of well done, the good kind

That topic has me thinking, could i use a second basket splitter in my 32 to just create a small fire in the center ?

The only regret you will have when buying a KK is the regret of not buying one sooner. I went from BGE to Primo to KK. I could never go back. The KK makes all the others feel like a toy. And as far as maintenance there isn't any. You do your initial break in and if you do get any venting you patch it and you are done. Just get a cover and put that on when it rains or snows, not that it will hurt it, its just a good thing to do. I love pulling the snow covered cover off and firing it up for a nice low and slow cook in the snow. They will outlive up all. Good luck with whatever you decide 👍

Forgot to post pictures of the finished product, the brisket come out perfect

I just did a quick google search and found this, could be worth a try https://www.kamadobbq.be/en/shop/tools/tools-charcoal-smoking-wood/big-quebracho-lump-charcoal-10-kg/

Nobody cares one way or the other what I bring for BBQ as long as I bring bread too lol

For those I would plan on one hour per pound at 235. Of course every rack is different but that has worked for me.

Well it’s all up to the meat gods now, 11.5 hours at 235. The last 4 hours were wrapped. And a little bread to go with it 😁

FIRE !!!! https://www.youtube.com/watch?v=1xqMY8UAGgg

I did a lot of cooking this weekend. It started with duck breast for my lady friends birthday. It is her favorite ❤️ Then some chicken drumsticks with fresh corn and squash and zucchini fresh from the garden. I forgot pick of the duck cooking. I think I ate too much lol

Great looking ribs Tony !!!!!!

Looks great, hope it is rodent proof 👍

Great looking ribs @Chief !!!!!!

How'd they come out ?

@Tyrus The brisket was all my fault, I needed to hold it for 6 hours before the party. And i was still kind of half asleep and i just tossed them in the cooler with towels. They were still wrapped in the butcher paper, no foil. All the moisture got sucked out by the towels, The were at a perfect temp and nice and jiggly when i pulled them off the KK. I ruined 35 pounds of brisket 😝 But we are having another party in 2 weeks so I got two 15 pounders from Snake River Farms. I will make those ones perfect