Jon B. Posted December 16, 2015 Report Share Posted December 16, 2015 Redhead Sue's work Christmas/Holiday party is today........Cooked up a couple of Boston Butt's for her to take to work. KK Coffee lump, apple & hickory wood, no divider stone, drip pan on main grate, butts on upper grate, yellow mustard & Dizzy Pig on butts, 12 hours at 250* (rock solid all night), Last 1 1/2 hours at 300*, cooked until internal temp 204*. Pulled the pork right off the grill and put it in a heated cooler for Sue to take to work this morning with 5 minutes to spare. Waiting to hear the feedback. We have two good BBQ joints in town....so lots of competition. I was very happy with the taste, the bark and the aroma of the meat!! Too much fun !!! http:// Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted December 16, 2015 Report Share Posted December 16, 2015 Jon - Redhead Sue will be the Belle of the Office Christmas Party with that cook in the cooler! Absolutely gorgeous bark on that cook! Sue is one lucky lady and you are one very lucky guy! You killed this cook. Congrats and kudos all round. You and Mac came through in spades. Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 16, 2015 Report Share Posted December 16, 2015 Looks good. I'm sure it will be a hit. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
bosco Posted December 16, 2015 Report Share Posted December 16, 2015 Awesome cook buddy. No deflector?? That is interesting!! Quote Link to comment Share on other sites More sharing options...
Jon B. Posted December 16, 2015 Author Report Share Posted December 16, 2015 Awesome cook buddy. No deflector?? That is interesting!! Thanks! Being as it was my first overnight cook on the new KK....i packed the firebox so full of lump & smoking wood that the deflector stone would not sit on top of the basket supports. I really didn't have time this morning to check out how much lump was left after a 13.5 hours cook. Wanted to make sure I didn't run out on my first long cook (plus Sue would have skinned me if the meat wasn't ready this morning!!!). I did have a half steam pan sitting on top of the round KK drip plate under the meat. It must have worked as a decent heat deflector, as the steam pan was filled with liquid (didn't burn off). I'm thinking the stone might be needed on higher temp "heat soaked" long cooks????? Quote Link to comment Share on other sites More sharing options...
5698k Posted December 16, 2015 Report Share Posted December 16, 2015 I never thought I'd say this, but I think you had too much coal! A KK loaded up below the basket handles will go way longer than any single protien would ever take to cook, so no problem there. Your make shift deflector did indeed work, it's not necessary to have a stone. I believe Dennis sometimes uses a foil wrapped pan, if that tells anything. That said, unless you're doing a direct grilling cook, always use a deflector, especially on the long, lo/slo cooks. Congrats, you're well on your way to many plates of delicious food!! Rob Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted December 16, 2015 Report Share Posted December 16, 2015 +1^ Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 16, 2015 Report Share Posted December 16, 2015 At this point the only time I like using the stone is if I'm doing a mid temp baking type cook where I'm not using the baking stone. All other indirect cooks (low or high temp) I'll use the double bottom drip pan as a heat deflector. Sometimes if a piece or two of lump sticks up so it doesn't sit flat I don't worry about it. I put the drip pan in anyway and as the lump burns down the pan will settle down onto the handles. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
Jon B. Posted December 16, 2015 Author Report Share Posted December 16, 2015 I never thought I'd say this, but I think you had too much coal! A KK loaded up below the basket handles will go way longer than any single protien would ever take to cook, so no problem there. Rob Rob, Ken,..................I was under a lot of pressure!!!! Sue was bragging up my pulled pork to her co-workers so much, that if I had run out of lump and screwed up the cook............ who knows what that crazy redhead would have done????? I thought it might be a little too much lump.......but I was NOT taking any chances!!!l 1 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted December 16, 2015 Author Report Share Posted December 16, 2015 At this point the only time I like using the stone is if I'm doing a mid temp baking type cook where I'm not using the baking stone. All other indirect cooks (low or high temp) I'll use the double bottom drip pan as a heat deflector. Sometimes if a piece or two of lump sticks up so it doesn't sit flat I don't worry about it. I put the drip pan in anyway and as the lump burns down the pan will settle down onto the handles. Charles - Prometheus 16.5", Cassiopeia 19" TT I'm really looking forward to the double bottom drip pan for the 19" KK. Dennis says "soon"! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted December 16, 2015 Report Share Posted December 16, 2015 Jon - Happy Wife, Happy Life! Truer words have never been uttered! You know best. Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 16, 2015 Report Share Posted December 16, 2015 I'm really looking forward to the double bottom drip pan for the 19" KK. Dennis says "soon"!Me too. Right now I'm using my 16.5" in the 19. It'll be nice to have both. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
mk1 Posted December 16, 2015 Report Share Posted December 16, 2015 At this point the only time I like using the stone is if I'm doing a mid temp baking type cook where I'm not using the baking stone. All other indirect cooks (low or high temp) I'll use the double bottom drip pan as a heat deflector. Sometimes if a piece or two of lump sticks up so it doesn't sit flat I don't worry about it. I put the drip pan in anyway and as the lump burns down the pan will settle down onto the handles. Charles - Prometheus 16.5", Cassiopeia 19" TT Plus one on this. I get a quicker heat soak this way and it is easier to add wood after the heat soak. I usually put it on my lower lever grate, not the lump basket handles. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted December 16, 2015 Report Share Posted December 16, 2015 Stellar looking pork meteorites! The bark looks perfect. Benton Quote Link to comment Share on other sites More sharing options...
tony b Posted December 16, 2015 Report Share Posted December 16, 2015 Killer looking pork butts there, Jon! You will be shocked when you look inside and see how LITTLE charcoal you actually used to do this cook!! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 17, 2015 Report Share Posted December 17, 2015 Jon, wonderful cook and I'm sure the office staff loved it. Quote Link to comment Share on other sites More sharing options...
Jon B. Posted December 17, 2015 Author Report Share Posted December 17, 2015 You will be shocked when you look inside and see how LITTLE charcoal you actually used to do this cook!! Here is what was left after the 13.5 hour cook...............................I was very surprised! ">http://http://s1013.photobucket.com/user/BeesWacker/media/Lump.jpeg.html'> Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 17, 2015 Report Share Posted December 17, 2015 A little top-up and you are good to go. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted December 17, 2015 Report Share Posted December 17, 2015 Don't you just hate how efficient these KKs are? Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 18, 2015 Report Share Posted December 18, 2015 Great looking cook Jon. Don't worry Jon. I came from an XL Big Green Egg which holds tons of charcoal to the 23" kk which has a smaller charcoal basket. On my 23" first over night cook I stuffed the the basket full like a puzzle and every nook and cranny had charcoal. The next day when I got to inspect how charcoal was left it was still full. Quote Link to comment Share on other sites More sharing options...
