tony b

Believe it or not, that's too much! Just barely off the seat. I sit there and wiggle it until I can just barely see some smoke coming out.

Tonight was a pre-marinated pork loin (roasted garlic & black peppercorns) that I amp'ed up with more roasted garlic powder and fresh cracked pepper. On the main grate, direct, with hickory & apple wood chunks, started the loin at 250F and let it creep up to 350F (target) over 30 minutes. Pulled at an IT of 135F. Rested for 10 minutes. Plated with melting potatoes with a hit of truffle salt (heaven!) and a side salad. Lovely Pinot Noir to go with!

Being IT challenged here, I won't comment on your theory about dueling devices (I have a very similar story to tell* on a different set of gear yesterday!); but, I will wholeheartedly second Robert's advice on setting the top vent almost closed and forcing the Guru fan to do all the work. Plus, set the fan outlet damper to at least half closed. I've had windy days mess up a Guru controlled cook before; because once the grill temp goes above the Guru setpoint, you're screwed! The Guru basically shuts down as a controller at that point and the KK is on its own after that. * I was trying to synch up a new piece of brewing equipment with its controller app on my phone (android). The brewing device has its own WiFi to connect to the cloud, but only works on 2.4 GHz connections. My home WiFi has both 2.4 and 5 GHz connections. So, the brewing equipment was getting stymied by the 5 Gig signal. So, I finally figured out how to disable the 5 Gig signal, let the brewing equipment synch up to the 2.4 Gig signal, then re-establish the 5 Gig network in my house. This was done over a very frustrating 2 day period! So, I know exactly how frustrating this stuff can get. Fortunately, I didn't lose a batch of beer because of it, unlike you losing that gorgeous brisket. Hopefully you can salvage something out of it??

If I know you, you'll be hitting it out of the park within a week on all 3 grills! That's a fact!

Very nice.

Don't they all?? LOL!

You're my kind of Santa! 🎅

OMG, I'm in a total meat coma! Dinner was a 1.5 lb Prime NY strip. Direct, lower grate (given how thick this steak was, I didn't want to try cooking it on the sear grate!), mesquite and post oak chunks. Rubbed with Gunpowder and Raising the Steaks. This thing was so massive that it took 25 minutes to get to Rare (125F), flipped it every 5 minutes. So, I was totally glad that I went lower grate, as trying to cook this on the sear grate would have been charred on the outside and Black-n-Blue on the inside. Plated with roasted spuds w/Peruvian green sauce (and a dash of truffle salt), sauteed mushrooms and chimichurri for the steak. A very lovely Conundrum red wine. Side salad as the palette cleanser - bleu cheese notwithstanding!

Hope it works out for you!

Sounds like a gastrique!

PBW works great on grease. There's always Dawn - if it works on oil slicked birds!

No White Christmas in the forecast here. Most of our last snow has melted. Gorgeous steak cook. Glad that the cast iron pan trick worked for you! The rest of the meal looks great, too, especially that Phelps cab!!

YES, I highly approve of the tile style and color choice!! Most excellent!

I'd eat that!

Scored a nice piece at the local supermarket yesterday - 2 1/4 lb, bone-in. I'll get a couple of meals out of it and maybe that sandwich, too? Definitely going to be a red wine. I'll just have to be inspired the day of to chose one out of the cellar?

Great news. Welcome to the Obsession. Don't be shy in asking questions. Sorry to hear that you won't get to enjoy your new toy for a month though!😢

Everyone interested in Southern food MUST have a copy of this one in their library! White Trash Cooking: 25th Anniversary Edition [A Cookbook] (Jargon): Mickler, Ernest Matthew: 9781607741879: AmazonSmile: Books If for nothing else, the cover photo alone!!

Very nice, Basher! Current plan is a Prime Rib. Heading out to the market this afternoon to check out what they have in stock. I was in CostCo yesterday and they had some very nice Choice bone-in roasts, at a decent price per lb, but they were all too big for what I need. The smallest one was 5 1/2 lbs!

You aren't!

Only 1 thermometer out there for doing rotisserie cooks - MEATER +. No wires at all.

Or a set of wireless thermometers, like the Maverick XR-50, so you don't have to open the lid to check the meat temperatures.

Best advice for newbs - take an afternoon, with a cooler of adult beverages of your choice, load up the KK with charcoal and light a small area (grapefruit size). Then set the lower vent about 1/4 open on the left dial and just barely bump the top vent off its seat. Sit back and enjoy an adult beverage. Watch the temperature. When it stops rising, make note of the temperature and the vent settings. Now, bump the top vent open a bit more - like a 1/8 turn - have another adult beverage. Be patient and let the temperature stabilize again. Keep doing this stair stepping until you reach about 400F in the dome (or you run out of adult beverages!) Once you get to about 300F dome, you might want to bump the bottom left vent open to about 1/2 open. Most of your cooks will be below 400F, so not a lot of point in going much higher. Keep a log of the temperatures vs vent settings. It's highly repeatable. You'll likely be surprised at how little changes in top vent opening increase the temperature. That 400F final target will likely be less than 3/4 turn open on the top vent. Once you start cooking, you'll get a feel for the difference between the dome temperature and the temperatures at the different grate levels. Plus, the difference in cooking direct and indirect over the fire. Enjoy the adventure.

Most of the slaves in the Southern US were from western Africa, so that's probably your best tie. I'll be curious to hear what you think of some of those recipes.

Very nice looking KK! Congrats and welcome to the Obsession!