Cheesehead_Griller

More like a work of art! Nice Job

It didn't have a weight on it. It was from a cow we bought a month or so ago.

Glad to hear it was a nice trip!

The cook went really well. I put the brisket on the KK at 10:00 PM Friday evening. The KK stayed steady and cook well overnight. It finished about 4:00 PM Saturday. We let it rest for about two hours and then ate it. My wife and kids enjoyed it. I reheated some yesterday (Sunday) for a block party. It was devoured almost instantly and the feedback was very positive. For the block party, we also made some smoked Mac & Cheese.

Enjoying my KK

I'll be sure to post some. I'm planning to cook it this weekend.

@5698k Thanks! I've also noticed the puddle under the KK. I figured the moisture is quite high by default inside the KK. I'll run the first without and see how it goes.

Does anyone use a pan with water, apple juice, etc. inside the KK when cooking a brisket?

Which chamber vac do you have? I'm looking at the JVR Vac100.

Thanks for sharing. Looks like a nice unit. It's tempting to buy a chamber vac of this size. However, I think the JVR Vac100 will be sufficient for us. I haven't pulled the trigger yet but I'm getting close.

Quantity will depend upon those committing to the purchase. I'm open to buy as much as we can. I was targeting 50-60 boxes or whatever we can do to get the best rate on shipping. Whatever quantity will make a full pallet.

Wow, that is a big reno. Turned out very nice! Good job! KK looks beautiful as well. You didn't waste any time breaking it in. I remember the delivery day like it was yesterday.

Great info. Thanks. So, my research has led me in a new direction. I think I am going to go with the JVR Vac100. Has an oil pump, accessory port, and a low-profile form factor. Reviews on YouTube seem to be quite positive.

I'd prefer to buy Dennis's lump but if anyone would like to do a bulk purchase of Fogo I'd be interested in that too.

I'm looking to organize a bulk purchase of Dennis's Co-Cochar in Wisconsin. I have another person interested from Illinois. I was planning to have it delivered to my building with a loading dock. The shipping is fairly reasonable. Let me know if you are interested!

I think I'm going to go with the Vacmaster P210. Anyone else have experience with the Vacmaster chamber vac?

Got it. Thanks!

@David Chang The code didn't work for me. Why did you chose the chamber vac? I'm debating which model to get.

I have the Fireboard 2 Pro as well. I have used it several times with great success. I have the BBQ Guru fan which fits nicely. Overall, I couldn't be happier with the Fireboard 2 Pro. One tip, I'd suggest buying a grate clip that fits between the grate rather than the alligator clip it comes with. I had troubles with the alligator clip not fitting around the thick stainless grates. (I love the heavy duty grates by the way.) Best of luck!

Very nice! Enjoy and be sure to share some pics of your cooks

Looks beautiful! What temp did you cook it at and for how long? Where did you place the chicken in relation to the fire? (Direct or indirect) My first schwarma didn't go so well. I had it the indirect side on a stand like you have. The top cooked well but the bottom didn't. By the time the bottom rinsed the top was way over cooked. Next time, I'll place it directly over the heat. Just curious how you did it. Thanks!

Thanks, that's what I was looking for. I was told by numerous KK owners that they leave the lid in the 1st position and unscrew the top vent a bit while the grill isn't being used.

How long after a KK is closed up tight can it be reopened without the coals restarting? I understand coal bed size and or whatever other variables. Just curious of an “average” time you let the grill rest before opening it up to “ease” the gaskets.

Looks good!

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