5698k

I personally don’t care for 3-2-1, or 2-2-1 or 1-2-3 or 6-6-6, whatever that catchy number stuff is. You’ve been given excellent advice, but I’ll repeat...anywhere between 225°-275°, cook to your liking. For fotb, try 275° for 4 hrs, and see how you like it, adjust from there. Sent from my iPad using Tapatalk

Are you looking for fotb mushy, or fotb tender? Sent from my iPad using Tapatalk

Did this turbo..350°, took 2.75 hrs for a 12lb brisket, cooked to 170° internal, wrapped in butcher paper, then went to 202°. I separated the muscles, wrapped the flat in foil and towel. The burnt ends took another two hours to render. I’m convinced about the turbo method.. Sent from my iPhone using Tapatalk

From experience, whatever you do, don’t sneeze! Sent from my iPad using Tapatalk

Dam Dennis!! That’s not the kinda thing you can live with! Good luck with your surgery. Sent from my iPhone using Tapatalk

I’ve been hoarding mine..now I’ll burn freely! This stuff is the deal... Sent from my iPad using Tapatalk

[emoji898][emoji898][emoji106][emoji106][emoji322][emoji322] Sent from my iPhone using Tapatalk

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This timing is incredible. I have just recently ruined two briskets trying to make pastrami from scratch. Two different recipes, neither called for soaking in fresh water to reduce the salt, both were way too salty once smoked. I know what to do now. Sent from my iPad using Tapatalk

Well, dive right in! Congrats! Keep the pics coming. Sent from my iPad using Tapatalk

I will add..the kk is so efficient, it’s airflow is so low, I believe this is the reason foil isn’t needed. I can’t tell you how many times there’s a puddle of liquid below the lower draft door during a lo/slo cook. Sent from my iPhone using Tapatalk

WHO DAT! Sent from my iPad using Tapatalk

Actually no, wife and I got out of NOLA for a couple of days. When we get back tho, I’m doing some corned beef and pastrami, then some beef ribs, and eventually a prime rib. Happy Mardi Gras! Sent from my iPad using Tapatalk

Another fan of no foil here. It’s a lot of work, and for my taste, completely unnecessary. Rub you baby backs as you care to, and cook them. No peeking, no water pan, spritzing, nothing. If you choose 225°, you’re looking at roughly 5 hours, less if hotter. Personally, I like 250° ish for 4+ ish. It mostly depends on how you like your ribs texture wise. Sent from my iPhone using Tapatalk

From a bge straight to a 32”...excellent! You’re gonna be thrilled! Sent from my iPad using Tapatalk

These fans don’t move much air, I don’t see them actually sucking in moisture. They can be turned such that the intake is downward, so that it’s even less likely. Sent from my iPad using Tapatalk

Bunch of quitters.. Sent from my iPad using Tapatalk

+1 on the rockwood, until Dennis gets the kinks worked out on importing coco char. Sent from my iPad using Tapatalk

There’s been an import issue for quite some time, Dennis has been working on it. Sent from my iPad using Tapatalk

Cheater... Sent from my iPad using Tapatalk

Ya didn’t say ya had power tools!! Sent from my iPhone using Tapatalk

I did my 19” with three, moving into a similar position as yours. Take the lid off and move it in two pieces. Sent from my iPad using Tapatalk

It’s so dense, it burns more slowly. Yeah, this sounds normal. Sent from my iPhone using Tapatalk

I’ve heard of instances where these Richard Johnson Kamados top vents freeze. My best suggestion is to keep trying the heating and tapping routine. Can’t tell from the pic, can you get some penetrating oil on the threads? Sent from my iPhone using Tapatalk

You’re right to start earlier, particularly with coco char. I love the stuff, but it’s a bit slower to catch. The lower vents can be a bit confusing, but with what you’re looking for, no problem. You can either open the half moon vent by about 1/4 open, or the other vent largest hole open, no need to pull the vent out at all. The real key to temp control here is the top vent. When you first light your fire, open the top vent a couple of turns to let your fire establish. Once you get to 250° ish, you can either close a bit at a time as temp increases, or set at about 1/2 open. Regardless, at these higher temps, +/-25° really doesn’t matter, just use your top vent to adjust temps, leave the bottom alone I’ve found that most temps can be achieved and maintained by mostly using the top vent...it’s a bit less confusing when you take the bottom out of the equation for the most part.