tony b

Wondering if that's long enough for a bigger cut of meat that takes 8+ hours on the smoker? Any feedback on a pork butt/brisket, etc. would be good info. Also, went back and played the video to check something. MM, I didn't see the ash deflector in there. Did you have it in there when you did the test or cooks? Just wondering if the tube would fit with that in place?

I am quite sure of the original picture size, as I was going through my picture library to find the biggest picture file I could find. The forum software downsizes them to make the thumbnails. Which makes Susan's problem all the more interesting/puzzling since the software claims to be able to handle files up to 64MB.

I've never had a size issue (pun intended) with uploading pictures, but you might be on to something. I tried a "full size" at about 5 MB (and it was taken by Susan's camera, too) and got the same "stall" that Susan got (had to "kill page" to get back). I then tried the same picture that was downsized to 1.5 MB and the same thing happened. But, when I try a 2.5 MB pic from my library (biggest one I could find), works just fine. So, Susan, it's something about your camera that seems to be the central problem with your pictures.

This type of grill is not conducive to all wood smoking like an offset smoker. It should be almost all charcoal, with just enough wood to add some flavor. Fill up the basket with coco and/or hardwood lump charcoal. Toss on a couple of big chunks of your post oak (separate them so they burn at different times). Light only a small area of charcoal to start, put your deflector/drip pan/grates in and let the KK come up slowly to temp (target 225-250F) for a lo & slo. Bottom vent wheel about 1/4" open and the top vent about a quarter turn open. Cook to temperature, not time. Brisket needs to cook to at least 200F internal meat temp. Wrap in foil and a towel and place in a cooler to let rest for 30 minutes (or more) so it can reach final temp (~210F). My recommendation is to separate the flat and point when you take it off the grill at 200F, wrap the flat to rest, and cut the point into chunks (about 1 1/2" square), season the meat chunks with whatever rub/sauce you like, put them in a foil pan (uncovered) and put back on the grill for another hour to make burnt ends - Meat Candy!! Let us know how it comes out. And, oh yes, pictures please!

This is my test message with Chrome. One thing is already "fixed" and that's the quote button! Now let's try to paste in a web link. http://www.amazon.com/Fastest-Accurate-High-performance-Professional-Thermometer/dp/B00GRFHVSQ/ OMG! Cntr V now works, too!! Woo, hoo!! I was able to post pics before, but just want to make sure nothing went FUBAR on me. HURRAY, HURRAY, HURRAY!!!

Funny, Syz!

Yes, they were double fried in my deep fryer. Cut the potatoes, soak them in salt water for an hour to remove some starch. Dry them off. First cook is for 7 minutes @ 320F. (Time will vary a little depending on how big you cut your fries). Drain on paper towels and let cool. Second cook is 3 minutes @ 370F, until crispy brown. I've read the Clay's recipe. It does sound good. But for my first one, I went KISS, so I could compare it to brisket. Future ones, I'll start to branch out and do Clay's, Baltimore style pit beef, etc.

Did my first chuck roast today. I swear by all that is holy in BBQ, I may never cook another brisket again as long as I live (except to make pastrami)! A small (4 lb) boneless chuck roast. Rubbed overnight with CYM and a dry rub that I picked up from a vendor (Just North of Memphis) at our local 4th of July BBQ Festival. First time using it and was pleased (base seems to be Worcestershire powder). Roast went on the KK at 9am and finished off around 6pm today (Internal temp was 210F). Smoking pot with mesquite, hickory and apple woods. Guru was set at 250F. Cook was indirect with drip pan on lower grate. This pulled as easily as any pork butt I've ever done. Just amazing! And the great beef flavor - OMG! Yeah, yeah. I know, no pics it didn't happen, so here they are: 1) just going on the KK; 2) finished @ 210F; 3) pulled; 4) din-din - beef in pita with raw red onions and a jus of mushroom and beef stocks, homemade frites, and grilled corn-on-the cob.

As Dennis has pointed out several times, the colder the surface of the meat, the better the smoke will condense on it. So, I try and go straight from the fridge to the grill on low and slows. I've even experimented with the frozen steak technique. Worked OK, but not a huge improvement (IMO) over a good reverse sear.

I'm starting to think that I need to switch to Chrome instead of IE for my browser.

Mesquite and Pork = bad ju-ju!! Too strong a smoke. Stick to the oak and any fruit wood you might have (cherry, apple, peach).

If you are looking for a good digital thermometer, found this link posted in the BGE Forum. I just order one. Note the 20% discount code (LAVSS914) only applies to the WHITE ones. www.amazon.com/Fastest-Accurate-High-performance-Professional-Thermometer/dp/B00GRFHVSQ/ ps: I almost didn't post this because "copy/paste" (CTRL V) doesn't work in this damned software and I had to hand type out the URL. Trust me, I've tried all the buttons on the menu and NONE of them work, including the "link" one, which locks up my browser completely and I have to shut it down and restart it. ARRGGGGHHHH!

Thanks, Dennis!

Just re-read the "Myth Busters" article on smoke rings over at Amazing Ribs. The process stops at 170F, not 140F, as published other places. Has to do with the myoglobin breaking down at 170F and it no longer absorbs NO and CO in the smoke vapor to form the pink ring. Best way to prolong the process - spritz or mop the meat with water, juice, vinegar, etc. to keep the surface cool as long as possible.

You don't need to generate smoke for the entire cook. Absorption stops when the meat reaches 140F, which is before the stall on a pork butt. So, if you could get 3 - 4 hours of smoke out of one of these, you might be fine. Someone will have to experiment with it and see if you need to reload or not. You might just be better off with the 12" or 18" ones and not worry about reloading.

True. Goat (cabrito) is very popular everywhere else in the world, but not here. Go figure? I've had it prepared several ways - BBQ ribs (awesome!) in TX and the classic goat curry in the Caribbean. I've never asked, but I bet my local butcher at the Farmers' Market can get it, since there are folks in the area that raise them. Lady over in Knoxville, IA makes the best goats milk cheeses!!

I've posted several times about using a converted cast iron dutch oven as a smoking pot. It works well and has the advantage that you can put it on top of coals at the beginning, then add your grates/deflectors/drip pan and not worry about disassembly/reassembly when time to put on the meat. The cast iron take time to heat up to the point where the smoke generation starts, so you don't worry about burning up your wood chunks too quickly. It produces a steady smoke - no worries about distributing chunks in the coals that may/may not ever burn and it doesn't affect the temperature control at all. The holes in the bottom direct the smoke back into the fire, so any volatiles are burned off, producing a clean smoke. My only downside is that it's a bit messy setting up - you use a flour/water paste to seal the lid on the dutch oven. However, no complaints on how it works on longer lo & slo cooks (brisket, butts, ribs). I'm curious to hear how this pellet tube does on very low (cold) smoking applications where the dutch oven might not work well. If folks find that this new gadget works for them, my favorite source for wood chunks (www.fruitawoods.com) also sells chips and pellets.

Sorry, quaffed the last of it last night!

I tossed on a rack of lamb for the old birthday dinner. Thought I'd share some pics - I remembered for once!! Hey, it was my birthday, so got out a nice bottle to go with - '88 Ch. Haut Marbuzet. Sipping on the last of it while I type this!! Lamb was rubbed with Grey Poupon (but of course!) and equal parts of Penzey's Greek and Turkish spice blends. Greek is oregano/mint based, Turkish more cumin and spicy pepper. Cooked direct @ 375F on the main grate for 20 minutes - bones down, flipped, and another 5 minutes (130F internal) to crust the tops. A healthy chunk of pecan and apple woods for smoke. As you can see, a beautiful rare center!

Thanks for the suggestion, as I have several chuck roasts in the freezer. Have never grilled one before, but WTF, let's go for it!!

Welcome and hang on for the ride of your life! Audi - BAH! This thing is a BUGATTI, baby!!

Well, I tried it yesterday. Sorry, no pics; too damned hot/humid to be dinking around with a camera!! The KK was running at 350F to cook the corn on the cob and sourdough bread on the main grate. When they finished, I pulled off the main grate and put on the sear grate and tossed on a chunk of red oak. Cranked it up (500F in the dome, raging at the sear grate). Was using the split basket left (hot)/right (cool). Took the NY strip (1.25" thick) out of the freezer, rubbed on some oil and Dizzy Pig "Raising the Steaks." Tossed it on the sear grate for 1 minute on each side, then 30 seconds on each side, to get a good sear. Internal temp was still only about 45F, but thawed out. Put the main grate back on and put the steak on the hot side for 10 minutes (Internal now about 105F), flipped it for another 5 minutes, then pulled it off (internal temp in the 130F range). Rested for a few minutes while I shucked corn and plated the sides. Steak finished out at medium. Tasty, especially when topped with bourbon glazed mushrooms! Can't say that this has any distinct advantage over any other style of steak grilling, other than the "Oh, sh!t, I forgot to thaw out the steaks!" scenario. If I do it again, I'll leave it on the sear grate longer to build up a bit more crust and back off on the main grate time - maybe 5 minutes each side (direct), check the internal temp, and then finish on the cool side (indirect) to final temps.

I was just on the Bourbon Trail. Didn't bring home any barrels, but did bring home several bottles of the "good stuff"!!

Very good advice for newbies. I will add one thing. If you want to add smoking wood at the beginning, so you don't have to wait to put in your deflector and grates - use a smoking pot. There are commercial ones available, but it's just as easy to make your own. It can be as simple as an aluminum foil pouch with 3 - 4 pinholes in it. I "upgraded" to a modified cast iron dutch oven. You drill 3 small holes (3/16") in the bottom (Yes, the bottom, not the lid). You seal the lid on (after putting your wood chunks in first of course!) with as simple flour and water paste - think Playdoh. Place the pot directly on the lit coals, then add your grates, heat defector, drip pans, etc. The pot will heat up along with the rest of your grill and will begin to produce smoke about the same time as the meat goes on. This way you don't burn up your wood before the meat goes on. Now, why are the holes in the bottom? It does 2 major things. First, the small holes limit the amount of oxygen inside, so your wood smolders, not burn. This prolongs the smoke generation. Second, by forcing the smoke downward, back toward the fire, you burn off any harsh volatiles that can make smoke bitter. A side benefit is that when you're done, you've actually converted the wood chunks inside to charcoal that you can then toss onto the coal pile for the next cook! You can always bury several chunks of wood in your coals, strategically place around the grill, so they burn at different times. However, that is haphazard, since you don't know how the coals are actually going to burn and you can end up not generating any smoke when you really want it or generating too much smoke if several chunks catch at the same time. Remember, meat stops absorbing smoke at about 140F - meat temperature, so you don't need to generate smoke for the entire cook. One last tidbit about smoking wood - don't bother soaking it in water first. It does nothing for you and is a complete waste of time. The water only barely penetrates the surface (unless you have the foresight to soak it for days in advance!) and it quickly evaporates/boils off. It doesn't prolong your smoke generation - it just delays it, since the wood can't smoke until it dries out again and you're back to exactly where you started to begin with. It's one of the classic "myths" out there about BBQ. Check out www.amazingribs.com for some of the other myths and why they are false. Like my new favorite T-shirt says -

But, Syz, you're always on the path less taken!