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Showing results for tags 'smoking'.
Found 2 results
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When I do low and slow, I generally use cocochar and add in 1-2 large chunks of smoking wood for flavor. Let's just say 'oak' for the sake of this discussion... I usually heat soak the KK, then add the oak chunks about 45 minutes before I want to put the meat on...to give it time for the smoke to mellow out. Do you too hate waiting for the oak to get through that initial acrid / big white billowy smoke phase? Well, I've recently started 'pre-charring' the chunks with a MAAP torch, very quickly, just blackening all sides... Guess what...smoke is clean and blue from that point forward... I can't believe I didn't think to try this before. I've done it 3 times now with great results. And no, if it fully ignites, it won't instantly burn up, just take the torch off of it and flip it with a pair of tongs...when you close the lid it will settle. There are always remnants of these large chunks in the basket the next day if I've remembered to shut everything down -- so this doesn't accelerate the burn rate of the chunks enough to matter to your cook.
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Let's hear your all time favorite go to recipe with photos if you have them for your KK? Also looking to do duel pork butts on my first cook on my new KK and suggestions or killer recipes you might have?
