5698k

I cooked them @275 indirect. Thats my go to temp for just about everything lo/slo.

Ok, here they are,sliced, after about a ten hour cook, and an equally long rest, (I fell asleep). The cap fell of when I picked them up, I believe the whole rib would have fallen off had they been hot. I didn't like the salt lick as much as the salt/pepper, (sorry Bosceaux), but it was good. The salt lick had the salt/pepper flavors, but it had a lot of other stuff going on too, kinda confusing to my palate, got in the way of the beef. The beef flavor was a cross between a ribeye and a brisket, the texture was tender, hearty beef. I will be doing these again.

Normally I wouldn't post about everyday beef ribs, but this is slightly different. Bosceaux has been on my case about trying new things, and rightfully so, but more often than not, I'm disappointed when I try new rubs. I thought about doing a side by side, sea salt/coarse black pepper on one side, salt lick dry rub on the other. I'm cooking on my 19" tabletop, to probe tender, I'm guessing around 205. More later

http://www.teltru.com/p-271-big-green-egg-primo-komodo-grill-dome-or-other-kamado-style-replacement-thermometer-lt225r-5-inch-stem-150750-degrees-f.aspx In case you want to order your own

I'm guessing you had too much fire lit, and you likely had the vents too open. For 350° ish, the bottom needs about 1/4"-1/3", the top about one turn open at most. One thing to check, make sure both lower draft doors are pushed completely closed, closing the lid kinda hard might have pushed them open a bit. There is no set spot for the ears to end up closed, you just learn where yours is. The top becomes very intuitive, it just doesn't take much opening except for hi heat cooks. I had to tell Bosceaux to almost close his for 225°, but I finally convinced him. Kk's are remarkably efficient, it takes very little airflow to get a given temperature. Learn by lighting a small fire, bottom vent 1/3" open, and about two turns on the top until you approach target temp, then start cranking the top down. Getting harder to turn as it heated doesn't sound right, the top vents usually turn very easily. Were you all the way open maybe? You don't need to heat soak for direct grilling, you're fine once you reach target temp, and you'll quickly learn to get 300°-400° in less than 30 minutes.

You still could, I love the coco char!<br /> <br /> <br /> Robert

Coco char?<br /> <br /> <br /> Robert

it was inevitable, you did well by not resisting too much. Did you get any accessories? If so, what? Details man!!

Again, congrats on your grill, you're in for a very pleasant experience, the kk is in a class of its own, but since you have egg experience, your learning curve will be very small. FYI, in case you didn't know, the bolts on the bottoms of the legs are all you need to remove in order to lift off the entire crate. Second, the very top of the crate is a ramp for rolling the grill off the pallet. Robert

I'm guessing you're referring to covers made from sunbrella material. It's a synthetic material similar to canvas used for boat covers, awnings, etc., highly UV resistant, very durable, you can search sunbrella on the net. Most KK owners like to show pics of their grills uncovered, but you might be able to find cover pics. Look on the KK website, you might be able to order there. There's no better cover for your new baby, I recommend them highly. Pics of your grill are required, and we'd love to hear whatever you care to share about your purchase, but mostly, congratulations on your KK!

It might<br /> <br /> <br /> Rob

No hotter!!! Back it down to about 500°, and let it sit a while. When you shut it down, press the raised tiles into place while it cools. Sounds like you're good!!<br /> <br /> <br /> Rob

250 won't do it. Get it to about 400 and park it for an hour or so, then increase temps about 50° per hour until you get the smell, then stop increasing. <br /> <br /> <br /> Robert

The KK is without a doubt the absolute finest kamado you can buy. They are more exspnsive, but I feel they are a better bargain, when you factor in quality. To a person, everyone who has bought one, and has commented on the forum, says pictures don't do them justice, I'm one of them. Even after owning a 23", when I got my 19" tt, I was still amazed at my new grill. Call Dennis, he loves talking about his babies, I warn you though, if you do, you'll be picking a color before you hang up.

Patience is key, the whole point is to allow the outside enough time to get hot enough to vent. The KK is so well insulated, this simply takes time. 400° for the first couple of hours, then 50° increases every hour or so, but not quicker. Start early with a full basket of coal, possibly more, and a full ice chest, and enjoy getting to know your grill. Once you get the smell, and/or see some liquid escaping, stop increasing temp, and let it ride, the longer the better. Cook away, there's nothing going on inside that's detrimental to cooking. Let us know how it goes!!

I suggest doing a boiling water test on your thermometers just to verify any temp variations. It's amazing how much variation I get when doing lo/slos, and it's not consistent! Since we're on the KK forum, I can say, you now understand that a KK is simply a much better grill, its efficiency, construction, everything is just superior. Particularly the bronze ones.

Bosceaux, I AM the DARKSIDE!!!!

Oh no!!! I'm in Nola, you're in Canada, no arm twisting here!!!

You're fine at 400°, that's actually a good starting point for a burn in. For venting to occur, you need to be there for a couple of hours, and then usually hotter. For the time it would take to cook a piece of fish, I really doubt you'd get any venting. <br /> <br /> Beautiful grill BTW, I love the speckled black!!<br /> <br /> <br /> Robert

I have a 19" TT, and a 23" ultimate. While all the grills are beautiful, I'm still drawn to the 23". It's the original design, and to me, the most proportionally correct. It's not too much grill for two people, and is capable of cooking a lot of food! Unless you're considering a 32", which among other things, is great for grilling because of the increased real estate, I say go with the 23".

Possibly make it an option?

I just looked on the teltru site, and if I'm seeing this correctly, it only goes to 500°. This could be a problem. Robert

Nope<br /> <br /> <br /> Robert

I just want one with both f/c scales! Robert

Seems like onegrill had one that could adapt to a kk. <br /> <br /> <br /> Robert