tony b

Glad to hear that it's not caught up in the silly politics between our countries.

Update: I have been slowly going through the Fogo that I ordered a couple of months ago. Opened one of the boxes and was surprised to see that the charcoal was from Cuba! I had forgotten the Marabu was from there. Now I'm eager to finish off the bag of the Quebracho so I can try this one! With my luck, I'll fall in love with it and we won't be able to get more (it's out of stock now) because of the current sour relationship between our countries.

Awesome job. The pooch has serious eyes on that piggie! Hope he got an ear and/or the tail!

Will definitely be trying this Korean pulled pork recipe.

I don't own a 32", so I can't comment on the basket splitter, but Pequod's got you hooked up with the 411. As far as a full packer cut brisket (flat and point), most don't try and separate them to get at that middle fat layer. It's a tricky butchering job. Just go with the flow. Once the brisket is done, they separate easily, which is important as they don't slice in the same direction.

Nice Easter cooks by both of you! And, great use of the leftovers, too! The tart was very simple if you use pre-made puff pastry. https://www.freep.com/story/life/food/2019/04/17/recipe-asparagus-tart-easter/3484533002/ I did a couple of cheese swaps to use what was on hand - parmesan for the gruyere and a combo of brie and boursin for the fontina. Hit it with lots of black pepper.

Nicely done on both cooks. Glad to see that I invested wisely, even though I've yet to use mine. But soon, very soon!

Nice cowboy ribeye for dinner last night. Sous vide @ 130F for 2 1/2 hours, then onto the sear grate to finish. Pecan and Post Oak. Did a simple cheese and asparagus tart to go with it. Plated with a nice cold iceberg lettuce salad with bacon, tomatoes and blue cheese, paired with a lovely 2013 SLV Fay cab. And gotta have shrooms on the steak! But what to do with leftover asparagus tart?? Sous vide poached eggs on top for Easter brunch with a heavy dose of purple crack! Happy Bunny Day, ya'll!

@ckreef - think Salmon Lite.

To quote a previous POTUS - "I feel your pain!"

I like to do briskets at 275F and there's still a bit of a stall around 160F IT. After the stall, around 170F, then I wrap in pink butcher paper (ala Franklin BBQ) until the IT hits 203F. I'm still partial to doing butts a bit lower at 250F.

If it had been me, I'd have toasted that puppy with the MAPP torch in a heartbeat! No regrets!

Like that one, too!

Yes, but I haven't gotten to use it yet. Like Tucker, I plan to use it for veggies while searing stuff on the lower grate. Might give it a go on a reverse sear steak cook, with the basket splitter - charcoal in the front.

I also love the coffee rub from Dizzy Pig. https://dizzypigbbq.com/product/red-eye-express/

Welcome to the Obsession. Can't wait to see those pics of the uncrating and first cook!

@MacKenzie - what? no purple crack??

No harm, no foul, in my book!

Like "The Man" said, open the vents top/bottom and close the lid. I typically do several full turns on the top and open the half moon on the left knob. Once I get to about 50F below my target temp, then I set the vents for that temperature. You don't want to overshoot, as it's really hard to bring the temperature back down once the KK is heat soaked. No one uses the big ceramic heat deflectors anymore, as noted - just slows down the heatup process. Either aluminum foil on the lower grate or a drip pan works. Be cautious about pulling the lower vent door out, as ashes can get in the door frame making it hard to close the door fully and stop the airflow to snuff out the charcoal. If you want to "turbo" the airflow, pull the Guru plug out instead.

True, those of us with the smaller KKs can't get this same configuration; but, the 23" can do a decent approximation of it. However, the 23" has a round charcoal basket, so we can do front/back splits and not just left/right. This front/back configuration works great when you are using the rotisserie, as you can put the fire in the back, so the meat as it rotates in and out of the direct heat zone.

I may have figured out a pattern, as it just did it to me again. I was posting an emoji only response. I've also noticed that it usually does it after a couple of posts, as well. Never on the first one.

Any progress in fixing this?? I had it blow up again earlier today. It's getting frustrating, as it's totally random when it happens, so you never know when it will do it.