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5698k

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Posts posted by 5698k

  1. I can’t help but think there’s too much fire lit, and you’re choking the fire. I have no issues with opening my lid mid cook, with no temperature spikes.

    I have my controller set up, light a small amount of coals and close the lid. I’ll open the top a full turn, and monitor the temperature increase. Once the temp is within 50° of my set point, I’ll set the top just off the seat. You want the fan to work to keep temp where you want it. I simply don’t have the issues you’re describing, so I can’t help but think that there’s a set up issue.


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  2. Pork belly brisket !!!!!! Talk to us Robert, we need details !!!!!

    Nothing more than cooking a decent sized piece of pork belly just like a brisket. Sweet heat like pork, but in a fairly large chunk, cook to 170° ish internal, wrap and finish, then slice like a brisket.


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  3. Chris Lilly I believe said ask your grandchildren what color they like, because they’ll be cooking on it. I firmly believe that, because there’s very little consumable material on the KK. I’ve had my 23” since 2012, and the only thing I’ve replaced is the gaskets, which last for years. Search the forum, you won’t find any buyers remorse from anyone once they’ve gotten their KK.


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  4. I just do mine at 250° all the way through, no peeking, no spritz. If you want sauce, I like putting sauce on a piece of foil, and wrapping the ribs, once they’re done, meat side down in the sauce and resting that way for an hour ish. St. Louis ribs take 4-5 hrs this way, it depends on how meaty they are, and how you like your ribs.


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  5. It’s not really difficult. Start with a sharp knife, and begin by working on the thick fat on the side toward the point. Just work your way into that, follow the fat between the two muscles, and it will be fairly obvious. I’m sure there’s YouTube videos out there, I just haven’t looked for one.


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