Basher Posted October 30, 2020 Report Posted October 30, 2020 Congrats Aggie. The work benches beside it will be very handy. What's the first cook? 1
tekobo Posted October 30, 2020 Report Posted October 30, 2020 Wow! Congratulations @USUAggie. Big Blue looks like it has fitted right in. Looks gorgeous. As does all the lovely coffee char. Have fun. 1
MacKenzie Posted October 30, 2020 Report Posted October 30, 2020 Great setup, gorgeous KK. Now for the big cook. 1
tony b Posted October 30, 2020 Report Posted October 30, 2020 Very nice, indeed! What's for dinner? 1
USUAggie Posted October 30, 2020 Author Report Posted October 30, 2020 (edited) Have not figured out yet what I will cook first. Doing the burn in now just wasting coal. Probably a good thing. Trying to figure out temperature control. Edited October 30, 2020 by USUAggie 2
tony b Posted October 31, 2020 Report Posted October 31, 2020 Like we tell new owners, who've never cooked on a similar grill before - Don't chase the temperatures! Once heat soaked at a specific temperature, it's very hard to lower the temperature again, given the mass of the KK. But, during initial heat ups, you can tweak it back down if you overshoot some (see note below). You'll just end up frustrated if you are constantly messing with the top vent opening to hit some magical target temperature. So, as you're doing, get a feel for the top vent settings (lower vent is not important as long as it's open to supply enough air to keep the fire going - which isn't much). Top vent settings are very repeatable, so make some notes to follow until you've gotten it down pat. You'll find that it doesn't take much movement of the top vent to see a noticeable change in temperature. Give the KK time to stabilize temperature before making any adjustment to watch the change. Also, part of the "Don't chase the temperatures" mantra - don't fret if you miss your target temperature by +/- 50F. All it means is that the cooking time will be a bit different is all. Your food will come out fine. You should be cooking to internal meat temperatures and not by time, anyway. Good luck with the burn-in and happy cooking!! 6
LK BBQ Posted November 18, 2020 Report Posted November 18, 2020 Highly recommend a pork butt for first cook. It is low and slow, very forgiving in case your temperature has volatility, and it is ALWAYS more delicious than you can imagine. Just be sure to target a finish time before when you plan to eat. The temperature will stall for a few hours if you don't foil (I don't). When done, you can keep it hot for a while after it comes off the KK (foil, towels, and a cooler), but it tastes so amazing when it's fresh off the grill. You have to make sure you taste a bit when you first take it off. I find brisket to be higher risk. 1
alimac23 Posted November 24, 2020 Report Posted November 24, 2020 Congrats Aggie, beautiful KK!Can’t wait to see the pics from the first cook!Sent from my iPhone using Tapatalk
