NapDogg

This is one we will remember. This Wagu Tri-tip melted in our mouthes like a prime fillet, but with a more beefy flavor. We ate half of it right off the cutting board and it was really hard to stop. We gave it a quick 15 min dry brine with kosher salt and then rinsed it. Santa Maria style dry rub. Smoked (offset w/divider) for about 90 mins w/hickory @250F to 120F internal. Then rested for 20 mins covered while we brought the pit up to 450F with the dome rack upside down on top of the coals Reverse seared 2 mins on each side to 130F. We cheated the skinny tip over to the cold side to keep it from over cooking. Another 10 min covered rest and wow...

We just took delivery on a 21 with autumn gold pebbles. We were looking at the 23 but this one became available out of the Las Vegas warehouse so we jumped on it. Looks like it will be just right for the two of us. We mostly need it for smoking, roasting and baking. Our typical cooks are brisket, ribs, pork belly, pork shoulder, pastrami, oysters, breads, pizzas, strombolis... (but I'll throw pretty much anything on the smoker) We've been using a small home built water smoker that requires a lot of temperature management. It was a real thrill doing the burn-in and seeing the KK sit for hours at a constant temperature on a fairly windy day. This is my first time seeing a KK in real life and wow, it's exactly like everyone says. Cheers, Eric & Sarah