Ticket2ride04 Posted March 29, 2020 Report Posted March 29, 2020 Grill arrived Wednesday and I’ve used it everyday so far. Here are a couple cooks that I was pleased with. Burgers 5
MacKenzie Posted March 29, 2020 Report Posted March 29, 2020 Ticket2ride, everything you have cooked on that gorgeous KK is looking lovely. 4
jonj Posted March 29, 2020 Report Posted March 29, 2020 The learning curve seems especially quick with this one, yes? Seriously, very nice brisket! 3
tony b Posted March 29, 2020 Report Posted March 29, 2020 WELL, you're off to a great start. Not being shy at all tackling brisket right out of the shoot. Can see that this is not your first rodeo! One piece of advice, no need for that bowl of water in a KK. Meat stays very moist without having to have a pan of water like with other styles of grills. It's because the KK is so efficient once heat soaked, that it doesn't take much combustion air to maintain temperatures. Less air in means less moisture out. 5
Ticket2ride04 Posted March 30, 2020 Author Report Posted March 30, 2020 18 hours ago, tony b said: WELL, you're off to a great start. Not being shy at all tackling brisket right out of the shoot. Can see that this is not your first rodeo! One piece of advice, no need for that bowl of water in a KK. Meat stays very moist without having to have a pan of water like with other styles of grills. It's because the KK is so efficient once heat soaked, that it doesn't take much combustion air to maintain temperatures. Less air in means less moisture out. Thanks. For smokes, what is your process to lighting the coal? So far I’ve started the fire and let it burn for 10-15 before covering it the aluminum foil method recommended here. Seems to work well but curious if there is a better, more efficient way? Also, did pulled pork yesterday. It was the best I’ve ever cooked. Need to take a meat break now. IMG_1515.MOV 5
BIGSHEP Posted March 30, 2020 Report Posted March 30, 2020 Ticket2ride04 everything is looking great. I really like the color of that KK.
tony b Posted March 30, 2020 Report Posted March 30, 2020 2 hours ago, Ticket2ride04 said: For smokes, what is your process to lighting the coal? Hit it with the MAPP torch until a few coals start to glow nicely, then hit it with the air blower to get it going strong. Then open the vents up wide and just let it go for a bit, until I see the temperature on the thermometer start to rise. Then add my grates (if doing an indirect, then foil on the lower one) and the cast iron smoker pot (not in that order - ha, ha!) Once temps are within a 100F of target, then I set my vents to where I want them and put on my meat when I start to see the smoker pot kick in. 1
Antonio Colmenares Posted May 29, 2020 Report Posted May 29, 2020 On 3/29/2020 at 10:11 AM, Ticket2ride04 said: Brisket 1
Antonio Colmenares Posted May 29, 2020 Report Posted May 29, 2020 Hello my friend do you put chunks on the starter and that set? For smoke how many chunks you put thanks
Tyrus Posted May 30, 2020 Report Posted May 30, 2020 23 hours ago, Antonio Colmenares said: how many chunks you put 2 or 3. Water isn't necessary. The meat takes smoke to 140 degrees, you may add along the way to that point, nice brisket. 2
BARDSLJR Posted June 5, 2020 Report Posted June 5, 2020 Yours looks exactly like mine. You are off to a great start. If you get the teak side tables (quite helpful in my experience) and I would get some Danish Oil or Tung Oil or some other sealer-protectant on them right away.
