Cheesehead_Griller

3 hours ago, Dennis said:

Thank you @Cheesehead_Griller perhaps by letting the KK ramp up to 600F accomplished the same as your technique with charcoal chimney?  
Next time I will light from the center only and see how it goes.  

My concern is the same as you stated on long slow cooks.   Next test...

You can certainly let t ramp up to 600F. However, it may get a bit high and not come back down to your desired temp in time. This is why I switched my method. A nice even layer of hot coals across the entire basket seems to work well. 

https://tmgpits.com/products/tmg-torch-charcoal-chimney

@Dennis I had similar problems for a while when I first got my KK. It was super frustrating for me. However, I found a very simple solution. I know fill a charcoal chimney with lump. Once the lump is red hot, and going strong, I pour those hot coals over the entire charcoal basket. I can now burn a complete basket of lump and avoid these dead spots.  For small cooks it isn't too big of an issue. I had the most issues on longer cooks where I needed the whole basket to burn and it wouldn't. 

I also now only use the Fogo Premium; not XL. Sometimes those XL chunks just wouldn't burn. 

1 hour ago, vkl said:

I know this thread is a little old but wanted to see if anyone would suggest anything different in terms of a control unit and fan. I think it's time to retire my Rock's BBQ stoker. From what I read, learning towards a fireboard 2 with a pit viper fan. 

 

Thanks,

Yes, Fireboard 2 Drive or Pro and a Pit Viper would be the best. I have the FB Pro and Pit Viper. Love it. 

18 hours ago, John T said:

Late, but for future reference, we found the piece of paper with the brine recipe we used: 

2 liters water
3/4 cup kosher salt
1 cup brown sugar
curing salt-- 1 tsp/5 pounds of ham
 

 

...its' never too late  Thanks! 

I ended up just brining the ham for two days instead of curing it. Sliced it up for soup and sandwiches. I requested the butcher leave the ham whole which was a mistake. Next time I'll have him quarter it to make the process a bit more manageable. Trying to work with a 20lb ham isn't all that easy. 

I have a whole uncured ham from a pig we had butchered this past fall. I sawed it in half today so it is a bit more managable. Now, it's time to cure it. 

Do any of you have a good recipe and instructions for curing a ham? Should I be injecting the brine/cure into the meat? Any tips would be much appreciated. Thanks! 

Look very nice. Good work! 

Could you please post some pics of the grill itself and with some food on it? It would be nice to get a size perspective. 

I have a 32" and don't regret the size at all. Even when cooking for larger groups it works so much better to have a separate grill versus trying to do everything on one. Go for the 32". Be sure to get the stainless side tables. The only MUST have accessory in my opinion. 

If possible, just buy a BBQ Guru fan. Works perfectly with the Fireboard Drive / Pro. @C6Bill is right  

Welcome to the club! I have had my 32 for two years now. Have done well over 150 cooks on it so far. Of all my grills/smokers, it's my most versatile. If I could only have one it would be my KK  Best of luck to you my friend. 

I have the best results by using a charcoal chimney to start my lump. I fill the basket 2/3 and top it off with the hot coals from the chimney. Note, I also struggled with finding the right lump. I tried the XL size and I think that was my trouble. I switched to Fogo in the black bag and have never looked back. 

Anyone have a 22" they can show a few pics of? If I were to buy a new KK it would be a 22" TT. I'd love to have one on a cart so it would be a bit more mobile than my 32". 

Chuck Roast Burnt Ends today during the blizzard! 

😳

On 12/13/2023 at 8:12 PM, David Chang said:

you can make a custom pallet built around the feet of the 32 and load it on an all-terrain pallet jack. i believe you can tow this on an atv. but the terrain needs to be flat. inclines/declines will be trouble. 

 

The footprint is too large. Ive considered it  Imagine a KK in the center of this

I'm thinking something like this but after 10 doses of steroids   Stainless platform, 2" tube for frame, large golf cart style wheels, etc.. Would be very nice.

I really want to find a way to transport and move my 32BB. I'd like to build some sort of frame structure for it to sit on/in with large golf cart sized wheels. My goal would be to load it on a trailer so I can take it places. With the basic wheels I don't feel comfortable moving it more than a few feet to clean around it. 

Unfortunately, a 19 table top in the back of the car won't work. I need to get my 32 up and moving  

On 11/16/2023 at 10:21 AM, Jason S said:

So, will either the Thermoworks Singal or the Foreboad 2 Drive work with my existing Pit Viper fan and probes that I currently use with my BBQ Guru Cyber Q?

Yes, the Fireboard 2 Drive will work with your Pit Viper. The probes should work but I cannot vouch from personal experience. 

12 hours ago, CaptMorg82 said:

Duuuuuuude

It’s taken forever to find some plate ribs around here.












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I did some plate ribs for Thanksgiving. They were so delicious. One of my favorite bites in bbq. Those ribs don't have much marbling. Did they turn out good? They look good in the pics. 

Clean it after a cook when the grease is warmer and pliable. It should come off. 

Use ZEP cleaner. It works great. I'd be a bit reluctant to use a strong cleaner like Easy-off. 

I have been watching their site for a discount. Seems like they just had a 20% not too long ago. I am using my Yeti now to hold briskets for a few hours. A holding oven will be one of my next purchases. 

First off, keep it covered. That seems to be the most detrimental for the grout/tiles. Moisture gets behind or under the tiles and the freezes. Not good. 

As for cooking in the cold, I've cooked in -20F last year. No problem. I had an icicle   forming from the condensation coming out of my bottom vent. Lol.  In the winter I look most forward to using my KK. Nothing better than firing up the KK for an overnight cook during a wicked snow storm. Note, I do have my KK under a covered porch. 

On 10/8/2023 at 5:28 PM, Poochie said:

I must be the only jackass here that puts smoke wood directly on the coals. If I use a chimney with very little lump in it to start a low and slow, my smoke wood is already in the smoker. I pour that small amount of lit lump in a "corner" and it'll grow to find my pieces of smoke wood. After an hour when my smoker is up to temp, usually 240, I put the meat on and forget about it. I have nice blue smoke by then. I've never had a harsh taste from doing it this way. My bride is very sensitive to it and wouldn't mind letting me know.  I use locally grown hickory, cherry and oak with zero problems.  If I'm doing a hot cook, like chickens, I do the same thing except I light much more lump to get the fire started and going at 375. Whatever works is good. 

I do the same. However, I place a few chances of wood in my lump I light in the chimney as well as a few in the lump in the KK. I pour the coals over the entire basket versus the corner.