kad1979

All, I am looking for some advice. I am going to smoke my first brisket on my KK tonight into tomorrow. I bought a beautiful 11 lb brisket. In an effort to not completely screw up a beautiful piece of meat I want to ask a few questions. Here is what I am thinking: -Rub, none...just salt and pepper -Grill temp- 225 -Internal temp- taking the meat to 190-200 -planning on 1.5 hours per lb. 16 hours total -fat cap up while cooking One question. Should I left the beef come to room temperature before putting it on the KK? Any other bits of advice would be greatly appreciated!

Re: She's in Cali Congrats...beautiful KK!!

Re: Rack of short ribs... BTW, I have also done a few racks of pork baby backs and also have not had great results. These ribs were a different story tho, one of the better things I have cooked in a long time.

Re: Rack of short ribs... Susan and Dana, I took the meat to 190, again much like a brisket. Cooking at 225 it took just shy of 6 hours...I had a pretty lengthy stall at 160 degrees.

Re: Rack of short ribs... Needless to say the KK came through once again! Epic stuff. Not an easy piece of meat and it came out flawless. Think moist (fatty brisket). Hence the short plate is just behind the brisket but I must say this had moist brisket written all over it with a bit more moisture... Cannot wait to do these again. Plus the tri color potato salad was rockin'!

Re: New Pavilion Whoa, I dream of two Komodo Kamados! Sweet set up!!!

Re: Quick Sunday night steak cook... Thanks guys! No seasoning other then salt and a dash of pepper.

After traveling for darn near a month straight it was good to get back to my KK. Lazy Saturday afternoon cooking a difficult piece of meat. Got short ribs in the rack on the KK, 3 full length bones totaling about 5 pounds. Keeping her right around 215. They have been cooking for about 3:30 and the meat is sitting at 150. Can't wait to see how they turn out.

I have been eyeing one of these about as long as I have been looking at a KK. We'll I finally bought a KK but still have been wanting one of these. Has anyone used one of these before? Comments? http://www.amazon.com/KONRO-Charcoal-Ba ... im_sbs_k_2

Re: Howdy Congrats! Nice choice!

Re: help me decide! Concord- - near my childhood home town...class of De La Salle '97! Off topic, but I'll let a little secret out because of your locale. Fair Deal Meat Company in Oakland, CA. Not a safe part of Oakland but worth the trip. Walk in, ask for the rub under the cash register in the unmarked plastic bags...they call it a poultry rub but I use if for beef. For the first cook throw it on tri-tip cooked short and hot. Mind blowing! Cash only.

Re: help me decide! Hello, perhaps I can offer some advice. I really didn't care what color I had so I let my wife pick. We ended up going with the matte black. My patio furniture is red and black and I think I made the right decision. I think I will be happiest over years with it as black goes with everything. However I do love the boldness of some of the other colors. BUT keep in mind the matte black is like a black car. Especially in dusty Arizona in that it shows when it is dirty. I probably clean it too much, hence my wife's quote the other day. "You are worse with keeping your KK clean then you were with your sports car". Good luck...my guess is you will be happy with whatever color you ultimately choose. I will get a picture of my black one later today for you.

Re: First chicken... Thanks. Paswesley, I almost did just that...

Re: Jubilee slow roast pork shoulder Pictures? That looks killer!

...So I did whole chicken last night beer can style. As I wanted to utilize the low and slow ability of the KK I cooked the chicken for about 2 hours and 15 minutes at 250 to an internal breast temperature of 165. While I was impressed with how incredibly moist the chicken was and the smoke profile I was not impressed with the skin. I have never cooked a chicken slow and am wondering if perhaps it was my preparation. Can you achieve a super crispy skin at low temps? I rubbed the skin with Queen Creek Bacon Olive Oil (highly recommended by the way, I use tons of this stuff) and dusted with a basic poultry rub. I am comparing this chicken to my usual bird cooker of a La Caja China which turns out wicked birds so maybe that is the problem. Any suggestions? Or should I simply be going hotter on the bird to achieve a better skin?

Re: Quick Sunday night steak cook... Btw, sorry for the extra crappy pics...my phone crapped out and I am using a dinosaur of a cell phone until my new one arrives.

I was out of town until mid-day Sunday. Upon getting home I decided to do my first steak cook. I slowly took the grill up to temp. I kept it at about 200 for an hour, then to 400 for an hour while I smoked some chipollini onions (they were AMAZING!!) for steak topping and then cranked her up. I cooked the filet at 750 for roughly 3 minutes a side and then let it sit for about 10. I was VERY happy with the results. So was my now KK loving wife!

Re: Heat Soaking In my rookie opinion I have also found it much easier to control the temp once it is heat soaked. I have found that if I dont heat soak the KK and want to do pizza at say 625 the temperature will fluctuate wildly when putting pizzas on and off. If I heat soak it and slowly bring it up to speed I can easily dial the temperature in and I also believe I get a better product off the grill. That said, it does take a bit of patience and time.

Re: Standing Rib Roast Cook VIDEO A few comments: - Nice job on the video! -That grill did need a serious cleaning! -Nice result, meat looked awesome!!!!!

Re: First cook... Acceptance occurred exactly at this moment...

Re: First cook... Fully accepted, non-issue...it was over the second the pork was shredded! In fact, she was itching to fire it up tonight but I had a long day at work and we are off on vacation tomorrow...who would have thought!!

As I posted before my 19.5 KK arrived this past Thursday. I am so very pleased with how my first two cooks on this beauty turned out. I cooked the pork butt for about 20 hours overnight Thursday night into Friday afternoon. I used El Diablo lump charcoal. As a first run my dinner guests were blown away as was I. I made pork tacos with roasted Anaheim chile, queso fresco and all the trimmings. Split open... I paired the meal with a very unique Belgian beer brewed like champagne. This beer was simply sensational! I also threw some ribs on to see how they would turn out. I cooked them approximately 5 hours at 225. While they turned out amazing in texture and flavor I over seasoned them a tad. I am not sure why but a rub that I have used many times before seemed to to be more salty on meat in the KK then on the regular grill. Strange. After finishing the pork I then proceeded with the venting. Oh my word, I really did not care for this. To see liquid, air, etc...seeping from the grout of a grill that I just bought (and wasn't cheap) made me a bit nervous. I had one tile come up considerably but I followed the instructions and pushed it back down before it cooled. Upon checking it the following morning everything looked in place. I had venting from roughly 8 spots around the grill...Any advice on fixing the grout where it vented? I don't want to screw it up. On to pizza Saturday night. I was very impressed with the pizza this thing cranked out. I was lazy yesterday and had to leave on a business trip this morning so I decided to keep it simple and just used pre made dough bought from Trader Joes. I cooked the pizza at about 625 for 7 minutes. The wife's BBQ chicken... I went with classic margarita... All in all a successful first weekend using the KK!! Now I am mad we are leaving out of town for Memorial weekend... Once again sorry for the crappy camera phone photos....next time I will bust out my camera.

Re: you've seen a lamb shank, now look at my beef shank! Nice looking piece of meat...I can't wait to see an after picture. What temp will you be cooking it at?

Re: New KK and first Cook Awesome, congrats on the KK!! I got mine yesterday as well. I have had a pork butt in mine since 10:00 pm last night. Btw, my grill didn't come with a manual and I have not heard about the venting process. I have mine hovering at 225 since late last night. What is the proper procedure. Hopefully it wasn't wrong to keep it low for my first cook.

Well I can not be happier with how my first cook is coming along. The pork butt is doing very well and I can not be happier with the results. The pork ribs just went on. Seriously, I don't know what took me so long to buy a KK!