LedHed Posted May 30, 2022 Report Posted May 30, 2022 (edited) My first overnight cook on the new KK. Setup: Grill: KK32 Top Vent: 1/8th turn, (just after the gasket lets go of its grip) Bottom Vents: Closed Controller: HeaterMeter Note: I'm not using the Damper/Servo Probes Pit Probe: K-Type Thermocouple Food Probe: Maverick ET-72 Fan: BBQ Guru Pit Bull Fuel: Royal Oak Lump Charcoal Diamond Strike-a-Fire (fire starter) KK CoffeeChar I started with a clean KK (ash removed), I had about a quarter basked of leftover / semi-burned lump which I spread evenly across the bottom of the basket. I then laid a Strike-a-Fire on top of the used coal, positioning it on the right side of the grill (opposite the fan intake). I then laid 3 large pieces of CoffeeChar on top of the fire starter. After that I filled the basked up with medium & large Royal Oak lump (smalls sifted out). I lit the fire starter and let it burn wide open for about 10 minutes, then I connected the HeaterMeter & fan, placed the top grate, drip pan (as heat deflector), and raised grate, connecting the pit probe to the raised grate. At 10:08pm I set the HeaterMeter setpoint to 225°F, closed the lid and let it work its magic. By 10:36pm the pit probe was reading 226°F (~1°F overshoot), and by 10:39pm it had stabilized to 225°F (±2°F) where it stayed for roughly 15 hours. When I pulled the food I still had about 2/3 of a basket of coal left. I used the 3 pieces of CoffeeChar because they were larger and denser than the Royal Oak. I wanted something that would burn long and slow through the night so I wouldn't have to worry about getting up and relighting the grill. Considering how slow the rest of the lump burned, I don't think the CoffeeChar was necessary, then again, the fire didn't go out, so worth it even if just for piece of mind. Orange: Pit temperature Grey: Ambient temperature Blue Shading: Fan percentage Yellow Shading: Lid open Edited May 30, 2022 by LedHed Add labels for graph.
David Chang Posted May 31, 2022 Report Posted May 31, 2022 never heard of heatermeter until this post. thanks. 1
tony b Posted May 31, 2022 Report Posted May 31, 2022 How about some pics of the actual cook, please? 1
LedHed Posted June 3, 2022 Author Report Posted June 3, 2022 I cooked Deep Pit Beef (adapted to the Kamado). You can read more about it here. There isn't much to look at, it's basically a beef roast sealed in foil and cooked low-n-slow for 12+ hours. It's popular (or was) at California fairs and rodeos. Rather than dig a 4 ft deep hole in my backyard, I used the KK. It's kind of like beef pot roast meets pulled pork. It's great by itself or on a bun. Would make for good tacos and enchiladas also. Seasoning is basically 50/50 prime rib rub and black pepper. It turned out well so I'll be doing it again soon. I'll make sure to take some pics and post in KK Cooking. 4
