normstar

That sounds great. I smoked an aluminum pan full of tomatoes once and it was very good, but I've never tried coking them this long. I will have to try this soon with our garden harvest.

That is very cool. Welcome!!! Never heard of any KK's that far north, enjoy!

Looks good Lazy! And no prob putting it back up against a fence, that's how mine is and it does not put off hardly any heat out the back.

A few movement tips:

1). Move it like the instructions say, BEFORE you attach the lid.

2). Get some plywood sheets to lay down on the grass and she will roll right over smooth as butter.

Post some pics when you're up and running!

Tony, sure that sounds good. You want a nice "sizzle" on the meat but not too much. I think 350 would be ideal, and over a 30-40 minute period (depending on how big your tip is), it will develop a nice crust.

I think turning it every 8-10 minutes or so would be a good idea, but with the even cooking of our KK's it may not be necessary to turn it more than once.

Thanks Tony, I actually saw Blacks on the way to work Friday. Unfortunately though, after Salt Lick yesterday I cannot take any more BBQ for now

Well if it gets us a better price/box, I'd be in for some boxes! How many are in a pallet? I can just pick mine up, so that should help with your shipping hopefully.

Dstr8, the warehouse is in Carson, so you may not have to buy a whole pallet to get a good price? Heck rent a Uhaul!

I've cooked many Tri-tips in my day and I've been to Santa Maria many times. So in my opinion, I think the best way to cook a Tri-Tip on the KK is direct heat the entire time. Either on the lower grate (not sear) or the main grate. Medium direct heat, not a raging fire. This 30-40 minutes on direct heat gives it a nice hard crust, kinda like bark, that is a signature of real Santa Maria style BBQ Tri-tip.

I've done a reverse sear several times but can never develop a good crust in 3-4 minutes per side.

I'm in Austin for work this week and ate at Ironworks BBQ and the brisket was fantastic! I've never made a brisket on my KK, but I am certainly going to have to try soon! Here's a pic of my 1lb:

I've only done a few long cooks, but once you dial in the KK it is very stable. I don't think you need one at all, just make sure you heat soak it for at least an hour and then watch it after the meat goes on and get it stabilized. Then you'll be set. Follow the advice of many on here, and let it come up to temp slowly. If you create a hot fire it is very difficult to bring it back down to smoking temp.

How were they? I've never smoked those, only grilled then to med-rare.

Wow! Can we get the recipe and cook technique you used?

Wow I am surprised that it was done in 8 hours. I've never done a brisket bit that sounds fast. I've got to try one!

Dave, what temp did you cook at?

I've seen them use the aluminum screen at our favorite pizza place here in LA, I've always thought it was to help crisp up the bottom. I'm going to have to find one!

I had a few cracks appear in the grout, but it was very simple to apply more grout over the cracks after it cooked. Haven't had an issue since, and Dennis is always willing to help if you have questions.

Burgers were fantastic. Ended up doing a basket full of Coco Char at 450 and cooked them on the main grate. 8 minutes for medium-rare, they were 1/2lb burgers made from chuck, brisket and dry aged ribeye trimmings. Tasty!!!

I forgot who originally posted this tip with his dual torches, but it works great! I had a zip tie handy, actually I think this is a Riot Handcuff for lawn enforcement, but it works great!

Hi Dennis, yes their flavor was very concentrated and nutty, more dried out and earthy as opposed to a juicy fresh steak. I prefer dry ages steaks, but maybe not THIS dry aged!

They were a special treat for our Men of Meat Feast. I also get a great deal on them, so I enjoy trying anything. My friend found them in the back of the dry age room, so no telling how long they were in there!

Thanks Robert, that's what I was thinking. I'll Proly only cook 8 or so at a time. Now the debate is: mesquite or CocoChar? I figure mesquite will add a nice flavor, but I like the stability of Coco in case I need to cook them over an hour or two.

Cooked perfectly!

Hi all,

Going to be cooking 20-25 burgers on Sunday and was wondering how y'all do it. High heat, main grate, etc? Would appreciate any tips.

Also, I've got burgers made from prime chuck and dry aged ribeye trimmings, so they're pretty fatty. I'm concerned that if I cook them too close to the fire that I will have a constant flame-up and burn them.

Unfortunately this was at a friends house, so my KK was not available. But thought y'all would like to see these steaks. Prime filets, very long dry ages Porterhouses, and the big marbled beauty is a Wagyu Sirloin Cap.

FEAST!

Great job Hector! You cooked those perfectly. They sound like 10oz filets, and I cook mine the exact same way for 3 mins/side. Best steaks ever!

Looks great Dennis! I like your idea of the rods, should help keep the temp lower if it's sitting directly on the ceramic deflector. I'll be ordering one for sure!

Lastly, just a thought, but could that replace the ceramic deflector as well? It looks so sturdy, but would it get incredibly hot over the direct heat?