tony b

Welcome to the Obsession. Can'twait to see more pics of it in action.

Just sayin' you better check on what you use first to make sure it's safe for food. This is the company that makes the pink butcher paper that I use, so they have a vested interest, I suppose.

Just make sure that it's really FDA approved for food safety. http://www.oren-intl.com/blog/bid/265736/Are-You-Using-100-FDA-Approved-Butcher-Paper

Think Playdoh consistency. Just like bread dough, if it's too wet, add more flour, if it's too dry/dusty add a splash more water. The keys that I've found are to make sure you've mix them thoroughly (no lumps) and to give the flour time to absorb the water before piping it out onto the lid. Just a couple of minutes seems to do the trick. Just another one of those things that comes with a bit of practice.

Have you ever used an injected marinade? I use Butcher BBQ's in both my butts and brisket, usually overnight, then dry rub the outside just before going on to build the bark.

Brisket is the hardest BBQ cook to master. That's why we are so in awe of Franklin. So, don't fret that yours didn't come out as good as his. Mine rarely do either and I copy his technique to the letter. He's just got the magic touch. Couple of thoughts - 5 hours is quite a while to hold, but shouldn't have dried it out if tightly wrapped in foil/blanketed in cooler. Franklin uses Prime cut, so he can get away with trimming off most of the fat cap. I usually have Choice, so I leave more fat on mine. 185F was a tad late to wrap in the butcher paper. My money is on that one for causing your meat to come out dry. The goal is to catch it just coming out of the stall (165F - 170F). Not sure that the basting helped at that point.

@skreef - nicely done, Susan! Break a leg in the Challenge, kid!

just an add-on thought about the flour paste/foil. The lids on most of these pots are not very air tight. The idea is to starve the smoking wood of oxygen, so it smolders and not burn like your charcoal is doing outside the pot. (Check out the "after" pics - you basically made some hardwood lump charcoal.) I forget, but someone modified theirs with a bolt through the middle to secure the lid that way. While that should work fine, I'm OK with the flour/water paste method. A tad messy, but simple and works great.

@ckreef - do you think that the wet mop every hour-ish slowed the cooking down?

I only use mine on the real long cooks (> 4 hours), just a security blanket is all.

Yeah, but what about the rest of us?

Always a challenge dealing with Alibaba. I've basically given up.

Sounds like a plan, to me.

WICKED! Looks like a Guru challenge cook from here?

Patience, Grasshopper - you are doing fine. Keep poking the holes in the grout to vent the gasses. Once the smell has dissipated, then let the KK start to cool down and then push the tiles down. They will set and firm up.

Rather than a specific list of rubs that I like, I'll just list the company that makes them, as I often like multiples once I find something I like. Plowboys Oakridge Lanes Dizzy Pig Sucklebusters Butcher BBQ (injector marinades) Bosco has given me the reminder that I need to do a purge in the pantry, as I know that there's some stuff in there that's older and not used (tried and didn't like). Another tip for folks that like to buy ground spices in bulk - Foodsaver makes reusable, zipper-top bags, so you can significantly cut your cost by not buying the tiny jars and go to bulk bags. I break things up and use regular Foodsaver roll material to make custom size bags for longer storage and the reusable zipper-top ones for stuff that I dip into more frequently. If you don't have the regular Foodsaver vacuum system, they make a small rechargeable handheld pump that works great with the zipper-top bags. http://www.foodsaver.com/vacuum-sealers/handheld-vacuum-sealers/the-foodsaver-freshsaver-handheld-vacuum-sealing-system/FSFRSH0051-P00.html#start=1 And the bags, http://www.foodsaver.com/food-storage-bags-and-containers/specialty-vacuum-seal-bags-and-rolls/vacuum-zipper-bags/foodsaver-vacuum-zipper-quart-bags-34-count/FSFRBZ0226-027.html?interaction=product&source=igodigital If you have the Foodsaver vacuum pump system with the hose attachment, you can get this guy to use with the bags, too. http://www.foodsaver.com/accessories-and-parts/adapters/foodsaver-vacuum-zipper-bag-adapter/137207-000-000.html?interaction=product&source=igodigital I personally think this is the a great solution for those of us that like to buy in bulk to save some coin, without worrying about wastage if stored too long.

As an investor, I hope you're wrong on this one, Ryan, as it will be very useful on rotisserie cooks (which is why I sponsored it.) We'll know in a couple of weeks, as they are supposed to be starting production runs and fulfilling backer rewards in mid-October, per their last update on Friday.

It seems to be working.

Sad, indeed. Poor little Bubba.

Isn't this the best DIY project for the KK? Works so well and so easy to do.

Here's some pics of the BBQ ribs for the Throwdown this afternoon. 2 racks of Baby Backs (rubbed with Slap Yo Daddy Hot rub) and Country Style ribs done Char Siu style (classic NOH marinade overnight, with a dusting of QNami and Cimarron Docs.) Going on the grill (indirect, 225F, with Hickory, Maple & Cherry wood in the smoking pot). Done. While they came out great, the sad news was that I didn't place in the competition. As a small consolation, neither did the reigning champ (who does BBQ catering on the side.) Congrats to the winner, who did authentic Korean Kalbi ribs.

Nicely done. Great pictures. Don't sweat the minor 30F temperature difference, it doesn't matter in the end, as you now know. What woods did you use in the smoking pot?

Several good things to do with figs, besides just eating them. The stuffed ones are great. Nice paring on a charcuterie platter, especially with prosciutto and manchego cheese. They make a nice BBQ sauce. Fig jam, especially with some bacon thrown in, is the shizzle! Underrated fruit in this country.

See, we told you, but now you know for yourself! Chicken is the best thing that comes off a Kamado - period.

Yeah, but isn't it cool?!