ThreeDJ16

Re: DJ I was In Your Back Yard Yup, real close (less than 2 miles, but the other side of I-20). Yup, hate golf...hehe. Worked nights this week too. Gonna have some Q this weekend though! -=Jasen=-

Re: Crispy Chicken

No flipping. Bottom side is just not as photogenic so I left it out. But here is a shot. -=Jasen=-

Here are my ribs results for this evening. Pretty tasty test I must admit! Season is simply salt, pepper and Fresh Market blackening season. -=Jasen=- Here is the latest heat diffuser peeking out.

Re: The last supper... I'm Drunk_J and I approve this message! Oh yeah, the other stuff looked nice too. Paid for by the committee to elect Drunk_J for president! -=Jasen=-

Re: St. Patty's Day Corned Beef? If you smoke corned beef on the KK, I think it is pretty much pastrami....right? So you may want to look for that recipe too. Or was you looking for something like corned beef and cabbage? FYI, I moved this post since it was a request and not a recipe. -=Jasen=-

Actually, the folks at Guru sell replacement probes with a SS sleeve and higher temp rating. It is standard on the DigiQ and they sell them as an upgrade for the Procom. But I imagine they will also make them for the competitor. -=Jasen=-

Bobkat, should be several posts around here about chuck roll. I have never cooked one, but I know Porkchop, Curly, Majestik and a couple others have. Just search for chuck and their names, it should come up. Don't forget the pics! -=Jasen=-

Aight then, finished! Lemme know if ya see any glitches!

Experimentation is great on the kk and is the best teacher! You rarely learn an inedible lesson. BTW, one full rack of St Louis Style trimmed spare ribs takes me 5-6 hours indirect. Make sure you take plenty pics of your experiments so we know your not just imagining! -=Jasen=-

Sounds reasonable, but if one rack of ribs already comes off the cooker moist and juicy, is it really noticeable that 10 are even more moist? FYI, while I believe moisture in the air is positive for foods, have never subscribed to the theory that it keeps food moist inside. My believe is if the moisture is not in the food from the beginning (fat marble in steak or collagen in pork butt), it is not getting in there from the air. Also not sure how much these factor into the cooker humidity. Maybe one thought to your equation, could be that moisture helps with cooking efficiency since it helps conduct thermal energy. But I still would not know if there is any effect on larger volumes of food or not. Would be interesting to hear from someone who has cooked large volumes along with small volumes and what differences they noted. -=Jasen=-

Come on dude, your chapter does not have a rule book on these situations? Here you are allowed, but you have to carry an open beer, cuss and pass gas on several occasions while inside. You also must scowl and look disgusted at any other men while in the store, so they understand you are being withheld nookie if you did not go to the BB& B. One warning, if you smile, laugh or ask for an item in a different color, your card is immediately revoked! Follow those simple rules and you may enter a BB&B while maintaining your manhood! -=Jasen=-

Re: Kooker Volume Question If all other factors are the same on the meat (volume, weight, density), then the only difference between 1 rack of ribs verses 10 should be the time it takes the KK to achieve thermal equilibrium due to the increase in cold load. But once it happens, the ribs should cook at about the same rate as they did before. Naturally some ribs will cook at a slightly different rate due to placement in the cooker too. But the overall effect would be some increase in cook time. That effect would be amplified given larger cuts of meat too. But my guess here (I have never filled up the KK), is that the time increase is not too large because of the greater mass of the KK walls. I bet with ribs, unless you really did a strict time/weight comparison, it is probably hardly even noticeable. Should add that being it takes longer to achieve thermal equilibrium, it also takes longer to offset it too. So larger volumes of meat help with temperature fluctuations. That is why a lot of people use sand/water/foil in water pans in metal cookers (not needed in a kk). Not sure if moisture would play a huge role in heat scenario here either. Low air flow holds in the moisture already. Would there be a difference in one glass of water in an oven verses 10 (saturation occurring with the first glass)? In a humidor, the benefit from being full is due to reducing the volume of air inside, right? So, who has cooked 10 racks of ribs at once here? Or 6-8 Boston Butts? Max I have cooked was two really big shoulders. I did not notice much of an increase verses one. -=Jasen=-

Yup, about that time again. Gonna be doing some forum upgrades soon, so if you notice something not working, let me know. Otherwise, the forum might be down for a short period, but not long if at all. -=Jasen=-

Wish I could get one of those machined down to size and with the 1/2" 45 degree holes drilled! -=Jasen=-

Well damn, my forum merge tool will not allow posts out of chronological order, so I cannot re-order this thread. Guess I gotta look for a new mod to do that. Adding it as a quote in Sanny's post for now. Anyway, still working on this project. Bored out all my diffuser holes to 1/2" inch now. The 3/8" did get plugged with grease while cooking. Not too bad though, and I think the 1/2" will allow enough heat through to burn it off. Also increased the hole count by around 10. Have not had time to test with a boston butt, but quick heat check seems like a huge increase in heat through the diffuser verses the old. So I am hoping this gets the efficiency closer to my desired. If I could cast my own, it would be possible to greatly increase the hole count. But I am now close to the max via drilling, or otherwise start breaking through to adjoining holes. If is does not get too expensive, I may try to cast my own. Have to call the local refractory supply and see what they will charge me for castable materials. We will see how the next test goes first. -=Jasen=-

Also, here is a little experiment I am toying with trying to achieve a slightly different cooking style on the KK. It is ugly and far from perfect but seems to be working so far; wish there were room for more holes. All the holes are drilled radially at 45 degrees to 3/8" diameter (except the two center ones which are drilled straight). We will see how it goes!

Procom! Everything but a camera. -=Jasaen=-

He is in Surabaya. -=Jasen=- http://www.maplandia.com/indonesia/jawa ... /surabaya/

Good lookin' pics dude! Food porn is greatly appreciated around here. So we are at least starting to believe now that you have a cooker and are using it. You must continually provide evidence in order for us to keep up the faith in you though. hehe -=Jasen=-

Wow, thats a lot of smoke wood. Because of the low air flow needed to maintain fire / proper temp in a kk, you can get away with only a couple of chunks. I don't use a mop at all since ceramics does not dry things out nearly as quick as other cookers. I don't use mustard to hold on the rub either; usually a touch of olive oil or just water (another possible reason your bark was heavy?). It is great to experiment to find your own personal favorite and the wrongs along the way are still pretty tasty. Though I agree with Majestik & Sanny, you must be imagining all this cooking as we see no proof here..hehe! -=Jasen=-

Yup, but lots of BBQ contest cooks, do Que for contest vastly different than how they cook their Que at home. I can understand due to timing / holding issue. For me personally, there is only one shot / one time the rib hits that sweet spot (anything else is a leftover). It maybe that all my ribs are dry cooked and dry plated as to why foils ruins them in my opinion. But as always, different strokes for different folks! -=Jasen=-

NEVER! Man, perish the thought of being unkind to those ribs and wrapping them in foil. Try using a rub with no sugar. For wives and kids, might also use little or no smoke wood (you will still get some from the charcoal). Did you use the heat deflector? Also try lowering your temps to 225. -=Jasen=-

If so, that's downright silly. Whoever heard of a pretty drip pan? She is right about the sanded circles, but my guess it is part of the manufacturing process. Probably where there was a seam or bend point from the extrusion. Rather than do a entire polish which would be more costly, it is probably an automated set of brushed that hit that seam. They are also on the deflector pan. -=Jasen=-