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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
PaulW

Her first cook!!

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For the first cook, I decided to try a batch of St. Louis cut ribs.  Peeled the skins and rubbed them down with some mustard and my favorite homemade rub last night.  Then this morning gave them a nice coating of Meat Church GP.

On they went at 1:00 at 225.  She held nice and steady for 5½ hours, then bumped her up to 275 for 30 min.  They were great.  I prefer a little more bark that what I got so might try bumping up the temp at 5 hours instead of 5½.  Suggestions are welcome.

Burn in will happen this weekend.  

(The pre-cook and post cook pics got mixed up when I uploaded and I couldn't switch them out)

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Edited by PaulW
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Great job Paul.

The slower air flow required due to thermal efficiencies of the KK will result in less food moisture evaporation than you are used to. 

A quick finish over direct heat will crisp up your bark. I'm sure you will work this out.

It looks sooo clean

 

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