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Thats why I don't get the reverse sear. You still have to get your grill really hot, so why not just get it cooked in 6-7 minutes, and eat!<br /> <br /> <br /> Robert

Have you vented your grill yet? I'll assume you have. Get it to 700° or better, Lower grill. For medium rare, 1.5" thick steaks, 3 minutes lid down, 30 seconds lid up, flip, repeat. This will adjust slightly depending on your desired internal temp, grill temp, and steak thickness. Personally, I like salt and pepper only, but do whatever you like. <br /> <br /> <br /> Robert

Reference the forum on both, particularly chicken, but there will be lots of info on both. I'm really particular about my steaks though, how do you like yours?<br /> <br /> <br /> Robert

You'll also do the best steaks you ever had on your kk. <br /> <br /> <br /> Robert

How's your chicken?<br /> <br /> <br /> Robert

You do need to break up the ecc sticks. I hit two pieces together, and usually end up with three small pieces from each regular piece. Other charcoals aren't near as dense, so a switch will be another small learning curve. <br /> <br /> <br /> Robert

No such thing as too much ecc. Filler up every time. If you want to use other charcoals, thats fine, but the only reason to is personal choice. Personally, I don't use anything else. <br /> <br /> <br /> Robert

If you're doing a lo/slo, a chimney starter is way too much charcoal anyway, use a mapp torch, works every time!<br /> <br /> <br /> Robert

Outstanding!! Now you can play with confidence!<br /> <br /> <br /> Robert

Did you probe for tenderness?<br /> <br /> <br /> Robert

On my router, I had to go to a number like 6882, something completely different than 80 something. Sent from my iPhone using Tapatalk

I wouldn't foil, fat down. Sent from my iPhone using Tapatalk

You'll get the best bark if you don't foil, just cook until it's done. You might try fat down on this too. Sent from my iPhone using Tapatalk

Look up coffee cardamom rub on this forum, or google it. I don't do the oil part. I like the 275°, but I don't think that's critical either. Cook it to 190° ish, and start probing. It'll probably go closer to 200° ish, but when it probes like buttah, it's done!! Sent from my iPhone using Tapatalk

Sorry I didn't get back to you earlier, but I'm glad the butt worked out. This is a point of discussion, but I cook fat cap down on both pork and beef. I think you get a better bark, and the fat down protects the meat. The fat doesn't baste, because the moisture is expanding inside and being forced out, the meat isn't soaking moisture in. There are many who cook fat up, with great results. Now go after the brisket, no fear!! Sent from my iPhone using Tapatalk

I have a number of people why they should pay so much more for a kk. Now you know. I tell them that when you get one, you'll get it. I do understand though, its a lot of money for a grill, but I' never heard of anyone regretting the purchase one it arrives. Congrats, and pics please!<br /> <br /> <br /> Robert

Kamados in general, KK's in particular, are much moister environments than any other type of cooker, so additional sources of moisture aren't needed. Spritzing is ok if you're trying to get a lot of flavor in the bark. A lot of pork rubs have a good bit of brown sugar in them, this gives great bark also. I use yellow mustard on pork of all kinds as a base to help with bark also, but there are those that say it's unnecessary. <br /> <br /> When you try a pork butt, try rubbing it heavily with your rub of choice, cook at a higher temp than 225°, I like 275°, and cook to 205° internal, not one degree less, and see what you think. I'll bet you'll be pleased. Keep it simple at first, then play around. Let the kk do the work. <br /> <br /> <br /> Robert

Something else to remember, meats that require long cooks are usually underdone if they're dry. Until all the fat is rendered, which is usually around 200° internal, the meat is dry, but at that magic moment, when it all happens, you have moist and tender! Sent from my iPhone using Tapatalk

Dont't worry about lbs/hour, its very confusing. Its done when its done. The thing I've done is up my cook temp to 275°, and then do what ever you like. 225° is not the holy grail of slow cooking, so don't get hung on it. I don't foil, but I have heard that Aaron Franklin uses butcher paper. Supposedly it helps with tenderization without sacrificing bark. Mostly, don't time yourself. Sent from my iPhone using Tapatalk

I keep my pit viper 10cm wide open, then I close the top to where you just feel the gasket start to touch. My fire comes up quickly, no overshoot, never more than +/- 2° swing. <br /> <br /> <br /> Robert

I have a 23", and use the 10 cfm pit viper. This will probably work with all kk's, unless you're getting a 32", then maybe a 25 cfm, but that may be a question for Dennis, or the guru people, or maybe a current 32" owner already using a guru. Robert

You're gonna love it! There is a bit of a learning curve, so feel free to ask questions, and as always, Dennis is your very best source of information. Robert

I do love my cyber q wifi. While it's not necessary, it takes the guesswork out of lighting, and maintaining a fire. Plus I love the tech aspect of it. Robert

Uhh, what he said!! Robert

Light your fire this afternoon, give yourself PLENTY of time to stablize, that way you're not chasing a specific temp all over the place. Robert