Saison

Re: First Cook What temps and what grate did you use for the steak? Looks really tasty!

Re: Everyday Misc Cooking Photos w/ details

Re: Everyday Misc Cooking Photos w/ details Finished. 17.5 hours to 194f.

Re: Everyday Misc Cooking Photos w/ details Today's butt @ 16 hours and 180f...heading for 195.

Re: New Member - Soon To Be Owner Pork butts are too much fun. Got one on now. Love the new Maverick ET-732 for watching the temps...

Re: Build Your Own BBQ Controller (w/Wifi) Man that's cool. When are you going into production?

Re: Getting the KK to 500 degrees yeah, you can't go much past 400 with the front wheel alone.

Re: Dry Baby Back Ribs?? I find 3.5 hours at around 225-250 works great for me on the pork side ribs. I don't like to cook them fall of the bone though. I prefer a bit of resistance. Fall off the bone says over-cooked to me. I usually flex the rack after 3 hours to check the progress. I want the meat pulling back from the bones at the ends for sure, but not cracking between the ribs when flexed a bit.

Re: Rib Roast My god that looks good.

Re: High Temp Brisket What kind of cardamom did you use, green, black, or just the seeds?

Re: Pork Butt: cook time by hour per pound??? Sounds like you need to trim down the damper on the guru. I had the same issue with my homemade unit. At full bore, the 3/4" pipe allows too much air in and the KK can creep up to 275, so am making a damper to trim it back.

Re: Leg of lamb cooked in hay That'd be one expensive leg of lamb.

Re: First Guru Cook (Pork Loin) Looks tasty.

Re: Pork Butt: cook time by hour per pound??? My 4.5 lber took exactly 12 hours to hit 195, at temps between 225 and 250.

Re: Leg of lamb cooked in hay I'm putting this on the to do list.

Just needs one tweak. http://life.nationalpost.com/2011/04/12 ... ed-in-hay/

Re: First Pork Shoulder Man, that thing got rave reviews from a certain teenager who swears up and down that she hates smoked food, lol. My only mistake was not cooking more than one. And not doing a side dish on all that grill space at the same time. The controller is a bit of a hodgepodge of stuff I had lying around. It could be made a lot more compact, but it seems to work anyway. I just need to trim down that 3/4" pipe a bit, as it allowed the KK to run away at 275 a couple times. But for the most part, it did a good job. Here's a thread I started on my brewing forum with more pics. I'm working on getting a local electronic guy to build a cheap version using an arduino setup, although PIDs are cheap in many places - eBay, auberins. http://www.brewnosers.org/forums/viewto ... ?f=7&t=432

Re: First Pork Shoulder

Re: First Pork Shoulder Yes, the box is airtight, so it pressurizes the whole system. I built a new plate with a 3/4" nipple that fits in the back. Works like a charm. I'll try to get a pic up in a few.

Re: First Pork Shoulder That's my DIY temperature controller I built with spare junk laying around the house.

Re: First Pork Shoulder

Re: First Pork Shoulder

Almost 12 hours at 225-275.

Re: Kamado Smoked Chili Wow. Awesome. edit: Just watched this 9 times, lol. Amazed and hungry.

Re: Order placed and now the waiting starts..... Love that design.