tony b

Indeed!

https://www.amazon.com/Refrigerator-Magnets-Lovers-Office-Decorations/dp/B01NGZQHJ1

I was definitely put off by the high price, despite the recommendation from Brock.

Another key, they should be "stone ground" grits. A bit coarser, more texture, than say, polenta.

So, the InstaPot isn't "magic" after all!

Nice use of the half grate.

As intended! 😁

While there is an aspect of this "wet bulb temperature" phenomenon going on, most old school BBQ'ers are spritzing their meats to improve the smoky bark. Smoke particles stick to wet surfaces better than dry ones. I seriously doubt some old BBQ'er was sitting out by his smoker doing calculations of wet bulb-to-dry bulb temperature differences to calculate his cooking rate/time and determining optimal spritzing intervals! LOL! To give a good visual representation of what I'm alluding to, you only have to look at a Mollier diagram, which is what engineers use to figure out relative humidity from wet bulb and dry bulb temperatures. Enjoy!

Yep, what she said!

Yes. Here we call them "Denver" ribs. I've done them a couple of times. They are very good, if you can find them. They tend to be a bit on the fatty side, more like a spare rib than a back rib, as they are from the breast of the lamb.

Probably because it's too complex a concept for most of the lay public to grasp. Wet-bulb temperature (WBT) is the temperature read by a thermometer covered in water-soaked cloth (wet-bulb thermometer) over which air is passed. At 100% relative humidity, the wet-bulb temperature is equal to the air temperature (dry-bulb temperature) and it is lower at lower humidity. It is defined as the temperature of a parcel of air cooled to saturation (100% relative humidity) by the evaporation of water into it, with the latent heat supplied by the parcel. A wet-bulb thermometer indicates a temperature close to the true (thermodynamic) wet-bulb temperature. The wet-bulb temperature is the lowest temperature that can be reached under current ambient conditions by the evaporation of water only.

Nope! One of my "go to" beers at the ball game/hockey game. (fyi - homebrewer here and official beer snob. LOL!) btw - nice job on that brisket!

Just curious - Do you get any "burnt oil" flavors in the food? What about creosote build up on the dome from the burning oil? Just trying to sort this technique out from using "charcoal lighter fluid," which NO ONE here would ever be caught doing!

Excellent looking venison. I'd eat that!

What the man said!! Cheers Mate!

@glx - You mentioned "heat deflector" - are you using the heavy ceramic one that came with your KK? If so, don't! It's part of what's driving your initial heat-up time to excess for no good reason. Even Dennis doesn't advocate using it. Just put the drip pan or even just some aluminum foil on the lower grate; works as effectively as a heat deflector (you're mainly trying to block the direct infrared heat from the coals) and doesn't take much to heat up along with the rest of the KK. Also good advice from Alohapiggy, especially in windy conditions. I have a 23" with a DigiQ-II and never open the fan damper more than 1/2, will drop it down to 1/4 open if it's really windy. Let us know how the brisket comes out. Pictures, please (we're into food porn here on this site!)

After almost a week of freezing rain and snow, I finally got a break in the weather to fire up the KK for dinner! I had a piece of picanha in the freezer, so onto the KK it went after getting a generous rub of flaked salt, freshly ground pepper and some garlic seasoning. Lower grate, direct, over coffee charcoal, with mesquite and coffee wood chunks, Dome around 400F. Plated with a nice side salad, crusty bread, smashed roasted potatoes and sautéed mushrooms! Up close and personal!

😢

What Pequod said - close the top damper almost fully closed - just barely off the seat. Also, if it's a windy day, close down the damper on the fan outlet of the Guru, so you don't get too much airflow when the fan isn't running. I pretty much always have mine at least half closed. One thing about a controller - once the temperature goes above the setpoint, the controller can't bring it back down!

He was my sensei.

I like that plan. IMHO, the back strap is the only piece of venison that I think is worth eating grilled. Most everything else needs to be braised or stewed.

Definitely prick the skin so that the fat can more easily render out and the skin can crisp up. When it comes to duck, especially Peking Duck, it's ALL about the crispy skin. If you want to take the extra step, and have a means to do so, part of the prep on the Peking Duck is to inflate the skin to separate it from the meat, which aids in the fat rendering out (Obviously you can't poke holes in the skin AND then expect to inflate it, so these are mutually exclusive techniques.)

Cover is not as crucial if it's under a roof that will protect it from freezing rain and snow. @Sgt Stedanko - Sorry, repeat that, Lard Ass! ROFLMAO!!

YEP! What he said! I have a 23" and like having a 2nd charcoal basket with the splitter already set up. Just swap baskets when you want to go from full to half. And DEFINITELY load up that pallet with all the cocochar, coffee wood charcoal & chunks that you can get your hands on!