Dennis

Turkey Breast top grate 325F pulled at 158F wrapped in foil and butter. This time tried stone deflectors on lower grate for indirect cook and seemed to work fine as they are still far from fire box and top grate. Also used KK cold smoker which worked great with rechargeable pump. Deep crust came from mayo binder under rub. Not very thick however, they cooked very fast and crust did not set well. Perhaps a lower temp and longer would have worked better.

Any suggestions for bake temp and KK set up, grate and deflector location. Splitter or not etc…. TIA

Hi @C6Bill loaf looks amazing. Any suggestions for trying bagels on the KK? Mix shape CT proof 24hr - malt syrup boil then seasons. Thinking top grate on stone at 450F

@C6Bill when you use the splitter for 2 zone cooking, which side to you cook on, over coal with AL or on cool side with AL?

@Pequod Great info and I realize this is an older post but I am going to ask. would like to understand the current thinking of setting our KK's for indirect cooking. I use the term current because as I peruse the forum as a new KK owner, its very easy to have missed something in a search. Many set-ups or pic's of indirect grilling use the cool side of the coal splitters to grill over with the deflector (foil or stone) placed above on middle grate. The coals are then on the opposite side and open, meaning nothing above, until a sear for a steak as an example. Speaking with Dennis he suggests putting the food and deflector over the coal or hot side for a more even heat distribution. I am doing this but have to admit it feels somewhat counter intuitive. Would be great to have some clarity on this subject, as many of us really like the idea of 2-zone smoking/grilling. Thanks in advance!

Getting ready to do my first KK brisket. Would the group recommend top rack (indirect) and a temp 225F? Along with the Goldee process. TIA

@johnnymnemonic I know I am responding to an older post but here goes - newbie question. Are you finding cooking on the upper grate is giving you a better bark or is there another reason for your set up? Like you I am coming from the BGE and making the adjustments for the KK.

Thanks @PVPAULfor sharing the link to the recipe, sounds really good. My comment on the use of a battery powered pump for the cold smoker is out of connivence. Sure long cooks with the guru I drag out the extension cord for power. However, for short cooks that I may want a hint of smoke like steaks, it would be nice to be able to just use KK cold smoker with battery powered pump. Make sense…. Plus I get your point on sticking with the wood chips epithet way, no creosote and easier to keep lit. Have a nice weekend

Hey @PVPAUL it seems like the KK cold/hot smoker maybe the best choice! Like you said using wood chips which also avoids the creosote build up. And I am only looking for lite smoke for taste and color that should be accomplished in a couple of hours in a slow cook - would you agree. Plus I found rechargeable aquarium pumps with the adequate output on amazon, eliminating the need to find or tie up a plug. Question is are you happy with the results? Turkey Pastrami - that sounds extremely interesting. Please share recipe and process! I did my first pastrami a month back and loved it. Best Dennis

Hey @PVPAUL Ah that makes sense, just ordered both the strainer and pot along with some cherry pellets. curious do you wait for a certain amount of time for it to smolder to avoid white smoke or it doesn't matter because volatiles are burning off before smoke hits the food as Tony b mentioned? Yes, we are renting up here in Port Saint Lucie after moving from Delray, while building even further north in Hammock Beach Palm Coast. This area is very nice with a lot to offer. We are close to the Tradition area. Best Dennis

Thanks @PVPAUL is the sink strainer used to give more air around wood. Assuming chips or do you use chucks. Will give it a try.

Is there a specific smoke pot you recommend? Never used one. Thanks

Thanks @tony b sounds like you’re a fan of the upside down foil pouch. Perhaps will try both. Just looking for a very lite amount of “clean” smoke flavor.

If we are to avoid white smoke and need combustion to get past it, how does a smoldering pouch accomplish this. If not that process what’s the best method for adding wood chucks? Logic would suggest prior to food so the wood can combust first, pass the white smoke phase and closer to blue clean smoke. Wood has gotten a bad rap at our place due to the white smoke results. I agree with Meathead from Amazing Ribs that we need to treat it as another spice.

Very nice job 👍 and really like the way you fit the KK into the corner of your outdoor kitchen.

I just ordered the left and right SS sides for new 32. Teak is tough to keep bright in Florida. SS should be easier to keep. Both styles are a work of art

Thanks @remi just trying to understand the most current thinking for various configurations we have with KK. Seems like for example most are now not using the charcoal splitter to create a cooler side during the process. Just using foil as mentioned above or pan in-between main and lower grate. Then removing top grate/pan for sear. I suppose the half moon warming grate above the pan or foil is also a way to just go from cool side to hot sear side without removing anything during the cook. What’s your SOP? TIA

Thank you @tony b for the response. It's just a BGE thing as I can't remember not using a deflector with it, which they call a plate-setter for some reason. And @remi no bot post here. Just received my 32 and thrilled with all the configurations that it offers. Indirect cooking "was" typically my main way of cooking before. Now real 2 zone smoking is a real option without taking the grill apart. All good....

Seems to be a great application. 475F. Perhaps add steam I do them all the time in the home oven (without steam). Baking on steel with very good results. Why not on the KK?

My 32 came with stone heat deflectors in half moon configurations. Still having trouble understanding why I would not use them and use foil instead? For 2 zone or reverse sear cooking. I know Dennis doesn't use them and many of the others here don't either. It seems that as long as we don't use both half's at once to block the indirect heat and push it back into the firebox we should be good. And frankly I hate messing up that beautiful SS drip pan for this job. Appreciate any and all input Dennis

Thanks @David Chang @jeffshoaf for the intel.

@C6Bill How many probes will BBBQ Guru handle? Is it WIFI? TIA

Thank you Bill

Thanks @skoell and thats a high bar as I have had some great cooks off my BGE however, I expect you’re correct! Unfortunately the BGE never advanced over the years and as a result it technology is antiquated. Really looking forward to the versatility and quality of the KK. Cheers 🍻

Thank you @MacKenzie