Bobkat Posted July 23, 2007 Report Posted July 23, 2007 Supposed to be delivered tomorrow - FINALLY So what does the collective mind share suggest for the newbie's 'first cook'? And should I burn a fire or two to get that 'smell' out I've read on other threads? Oh - and thanks to all for bearing with my tedious posts during the 'gestation' period.
Sanny Posted July 23, 2007 Report Posted July 23, 2007 Well, first there are the photos. Birthing photos. New nursery photos. Photos with siblings. Loading with lump photos. Photos of food prep. You get the idea. Q porn... it's a curse, but we're hooked. What you cook is up to you. You could do a quick and hot for supper, or a low and slow to get the feel of the temps. Or maybe something in between, like a stew in a dutch oven. More of a fall/winter dish, but still delicious. Depending on where you are, roast some fresh corn? People who have reported the slight smell say it hasn't gotten into the food. I'd think a hot sear, with the top open, would further reduce the chance it would get in. Very exciting!!
trish Posted July 23, 2007 Report Posted July 23, 2007 Bobkat....I did not smell anything with mine except the aroma of ribs! Is your KK being delivered or are you picking it up?
Bobkat Posted July 23, 2007 Author Report Posted July 23, 2007 Well - I thought I was picking it up...but it appears Dennis kindly arranged for a trucking company to "drop it off" Considering the Bill Of Lading from the trucking Co. says "660 lbs." in one of the little boxes - WOO HOO
ThreeDJ16 Posted July 23, 2007 Report Posted July 23, 2007 I would do a couple of low and slows first just to be safe with a new grill. Generally Boston Butt is every one's first recommendation since it is very forgiving and will do wonders for seasoning the inside of your grill - hehe. It will be immediately obvious after that first cook that your grill has been devirginized! -=Jasen=-
Sanny Posted July 24, 2007 Report Posted July 24, 2007 I would do a couple of low and slows first just to be safe with a new grill. Generally Boston Butt is every one's first recommendation since it is very forgiving and will do wonders for seasoning the inside of your grill - hehe. Only problem is, a butt is a long cook. So, no instant gratification. AND, if you aren't used to controlling the temp yet (or no Guru), don't try doing it overnight or you'll make yourself nutty. Ask me how I know that!
ThreeDJ16 Posted July 24, 2007 Report Posted July 24, 2007 AND' date=' if you aren't used to controlling the temp yet (or no Guru), don't try doing it overnight or you'll make yourself nutty. Ask me how I know that! [/quote'] Sanny, Sanny, Sanny, he has a KK. Go for it bud; just get it stabilized well first! -=Jasen=-
Professor Salt Posted July 24, 2007 Report Posted July 24, 2007 AND' date=' if you aren't used to controlling the temp yet (or no Guru), don't try doing it overnight or you'll make yourself nutty. Ask me how I know that! [/quote'] Welcome. I'm new to this forum too. I'll have to agree w/ Sanny. I did an overnight brisket for my first cook, and the temps rose some time during the first 8 hours or so of cooking. Temps kicked up to 300, and the brisket cooked way too fast. I did a couple of test burns before my first cook. Not because of any smells (which I didn't notice), but because I wanted a grip on controlling the fire in this new equipment. I ended up screwing up the first cook session anyway. Live and learn. In retrospect, I probably should have done pork ribs for my first cook, because it's the meat I cook most often in my other smoker. I suppose this is my advice: cook what you're most familiar with to appreciate the differences between your old equipment and the KK.
ThreeDJ16 Posted July 24, 2007 Report Posted July 24, 2007 AND' date=' if you aren't used to controlling the temp yet (or no Guru), don't try doing it overnight or you'll make yourself nutty. Ask me how I know that! [/quote'] Welcome. I'm new to this forum too. I'll have to agree w/ Sanny. I did an overnight brisket for my first cook, and the temps rose some time during the first 8 hours or so of cooking. Temps kicked up to 300, and the brisket cooked way too fast. I did a couple of test burns before my first cook. Not because of any smells (which I didn't notice), but because I wanted a grip on controlling the fire in this new equipment. I ended up screwing up the first cook session anyway. Live and learn. In retrospect, I probably should have done pork ribs for my first cook, because it's the meat I cook most often in my other smoker. I suppose this is my advice: cook what you're most familiar with to appreciate the differences between your old equipment and the KK. Which is why I recommended a Boston Butt for the first cook since it is very forgiving if temps do rise, where a brisket is more for when you learn your equipment! But the ribs also sound like a good idea. My intent was mainly for him to stay away from high temps for a few cooks and the Boston Butt offers a nice long break in! -=Jasen=-
Bobkat Posted July 24, 2007 Author Report Posted July 24, 2007 I think I'm gonna go for the Guru J....heck, I've gone THIS far w/ the investment so why stop now? So when they say 'line of sight' is that unobstructed? In other words, I assume the remote works in the house say waaaay over in the bedroom and through walls to tell me what's going on right? I'm thinking the Boston Butt w/ a dry rub...but again, you guys say not to worry about some sort of a 'break in fire'?
Fetzervalve Posted July 24, 2007 Report Posted July 24, 2007 BK, I wouldn't bother with any fire that is not under food, unless you are just wanting to have some fun. If you are going to do a low and slow without the Guru, I would pay some attention to the lump sorting/stacking (big pieces first, then medium filling in with the small). When you have a Guru, you can pretty much just dump and go (I do anyway)
Porkchop Posted July 24, 2007 Report Posted July 24, 2007 couple slabs of st louis cut spares. 4-6 hours cooking, so you get to babysit a little and fiddle with the drafts. butt for the first overnite. you'll never hear me advise doing brisket... i'm done with them ornery things!
Firemonkey Posted July 24, 2007 Report Posted July 24, 2007 If you are going to do a low and slow without the Guru' date=' I would pay some attention to the lump sorting/stacking (big pieces first, then medium filling in with the small). When you have a Guru, you can pretty much just dump and go (I do anyway)[/quote'] I dump and go even without the guru. The KK basket holds so much lump its never been an issue.
Curly Posted July 24, 2007 Report Posted July 24, 2007 I dump and go even without the guru. The KK basket holds so much lump its never been an issue. Ditto
ThreeDJ16 Posted July 24, 2007 Report Posted July 24, 2007 I think I'm gonna go for the Guru J....heck, I've gone THIS far w/ the investment so why stop now? So when they say 'line of sight' is that unobstructed? In other words, I assume the remote works in the house say waaaay over in the bedroom and through walls to tell me what's going on right? I'm thinking the Boston Butt w/ a dry rub...but again, you guys say not to worry about some sort of a 'break in fire'? I assume since you are talking remote, your thinking about the Procom. Yup, no problem through the house. Basically whatever distance you received at with your 900Mhz cordless phone is about what you can expect out of the Guru since that is the frequency it operates at (and get rid of those old 900mhz phones if you still have one..some interfere with the Guru receiving the signal). But I love my Procom and think you will too. Just dump in the charcoal and go! Some may say not to do a break in fire, but I suggest it. It is too easy not to do.....and tasty too. Dry rub and Boston Butt sounds spot on! -=Jasen=-
mctoo Posted July 25, 2007 Report Posted July 25, 2007 Just dump light and go I am new to ceramic cookers and I will probably get a Stoker sometime in the future but I haven't really needed it yet. I have done ribs, a brisket, a 10lb sirloin tip roast and pork shoulders overnight. 1/4 turn on the tophat and a sliver open on the bottom pinwheel vent and it sits between 225 to 250 all day/night long. I just dump in the lump with no sorting or stacking. I put a 3" stick of fat wood in the middle and light it with a propane torch. Probably the easiest time I have ever had with a grill and with the best results.
Curly Posted July 25, 2007 Report Posted July 25, 2007 Re: Just dump light and go ...Probably the easiest time I have ever had with a grill and with the best results. Almost feels like ya cheaten don't it
mctoo Posted July 25, 2007 Report Posted July 25, 2007 Re: Just dump light and go Almost feels like ya cheaten don't it Yes and the best part is everyone thinks you slaved all day over a hot grill.
Bobkat Posted July 25, 2007 Author Report Posted July 25, 2007 Okay - ProCom on the way and just got a call from the trucking Co. The new baby will be her tomorrow morning...YES! Just hoping the truckers are willing to move 660# further than than the curb So go ahead an assume I'll be petting it all afternoon.
Firemonkey Posted July 25, 2007 Report Posted July 25, 2007 Congratulations on your new arirval! The delivery guys are usually pretty accomodating. Mine put the whole crate on a hand truck and rolled it around the house through thich St Augustine grass! He couldnt do it alone, I had to help push and keep it from tipping
