tony b

There's always vacuum sealing bags. That's how I keep my bulk spice buys/gifts as fresh as I can. Example, my purple crack shipments.

Sounds very interesting. I'd be willing to try it but they are sold out of the small containers and only have 1 lb plastic jars right now. That's probably a lifetime supply.

Looks good, but how did they taste? Preference?

You're pressurizing the inside of the KK (more air going in than can escape via the top vent), so the smoke is just finding another path to escape. You can either back off on the fan or you can bump the top vent open a tad. If you try the latter, watch your temperatures to make sure that you didn't overdo it.

YEP! Same is still true for us veterans.

I've never cooked one at 400F, but I have done "hot & fast" at 325F. The stall was much shorter and I couldn't tell any difference in the final product over doing one at 250F. My best advice is to try one for yourself and see how you like it?

The benefit of higher temps like that is that you power right through the stall. That's usually where the biggest difference in cooking time comes in; you're not stuck at 150F - 160F for several hours in the stall.

Another thing that you'll learn very quickly is that it doesn't matter if you nail your target temperature or not. Most cooks are so forgiving that +/- 50F on the cooking temperature doesn't matter on the final results. Don't sweat it!

The fun part of this adventure is the learning phase. It's easier than it sounds. The best way is to set up a full basket of good lump charcoal, light a small spot, set the top vent just barely off the seat, sit back with a cooler of your favorite adult beverages and see where the temperature stabilizes. (Note: the bottom vent just needs to be open a bit, as it doesn't control temperature, only the top vent does that. You just need to let in enough air in the bottom to keep the coals going.) Then move the top vent in 1/8 turn increments, letting the temperature stabilize each time. Take notes and viola! you have mastered KK temperature control. The results are repeatable. After a short time, you'll toss the notes, as you'll just know your grill and how to set the vent for the temperature that you want.

I'm going to sound like a shill for Trader Joe's, but last night was a TJ porkchop. Direct, main grate, hickory and apple wood chunks, 325F. Dusted with Eat Barbeque rub. Plated with roasted potatoes and more sautéed veggies.

The man's a mad genius! Loved reading his book and how he learned by making his own grills and practicing on friends in his backyard. You'll find that super low temps (225F) are a tad tricky. The top vent is barely off the seat. I've found that windy days can play with the grill temps - vacuum drag pulls air through more than normal for a given top vent setting. That's were a Guru (or similar) can help a bit. Also, most of us have found, both by accident and by experimentation, that the end results are typically not super dependent upon actual temperatures (+/- 50F). You can get equally good results on a brisket/pork butt/ribs at 325F as at 250F. The only difference is cooking time. Very little difference in smoke flavor.

Bucked up to the gale force winds yesterday and did a roadkill chicken on the upper grate. It was a Lemon-Rosemary bird from Trader Joe's. I added nothing to it this time. In the past, I amp'ed it up with some lemon pepper, but it was a bit overkill. Went KISS this time! Direct @ 375F with hickory and peach chunks. Plated with lemon, mint risotto and sautéed veggies (zucchini, broccoli and green beans).

That's Rule #1 for newbies - never chase the temperature. This observation is VERY true - once you heat soak the KK, that's the temperature it's going to stay at for a very long time! It's OK to open the top vent wide enough to make sure that your fire is going good (1 to 2 full turns), but then park the top vent at the setting for your cooking temperature before you reach it. I generally wait until the dome temp is about 50F or so below my cooking temp, then I reset the top vent. Nice brisket cook. I'm a huge fan of Franklin's method. One question - did you wrap the brisket in the butcher paper AFTER you finished cooking it, or during? The "standard" Franklin method is to wrap it in the paper right after it gets through the stall (typically around 170F internal) and leave it wrapped once it's finished. Just sayin'.

Cool setup.

Indeed!

@Herbie J - Alabama - BUT, did you notice the pickled beet that he sneaks into his burgers?? It's an Aussie thing - we've just gotten used to it over the years!

Down home cooking, son!

Will start breaking out the bubbly in a couple of hours with the hors d'oeuvres. Happy New Years, Everyone!! 🍾🥂

Braved the 10F windchill last night to grill steaks - Denver steaks from Porter Road. I should have left them on the grill a few more minutes, as they were very rare. Still super tasty and tender though. Plated up steakhouse style with 2x baked spud and creamed spinach, with a nice blue cheese mushroom sauce.

Giving Aussie a run for his money on the beefies!

Nice job. Next time, can we get a pic of the pizza on the grill??? We LOVE food porn here! btw - nice Shun knife! I'm a junkie for Japanese knives - own several and keep buying more - yes, I have a problem!!

Ribs for dinner last night. 325F indirect with the smoker pot with coffee and apple woods over coffee charcoal. Half the rack got slathered with Dinosaur Mango Habanero sauce. Dry rub was a mix of Dizzy Dust and Dr. Cimarron's. Plated with roasted potatoes.

You constantly amaze me, MacKenzie!

To be honest, I haven't mowed my own lawn in over 25 years. As they saying goes, "I have people."