Shuley Posted July 5, 2016 Report Posted July 5, 2016 Ok， so there were a lot of qualifiers in my First cook statement hahaha. Our good friends have a 4th if July shin dig every year and this year they wanted me to bring a pork shoulder. I was a little nervous about cooking for an event not at my house and it was also my first overnight cook on my new kk. The only thing was I lit too much charcoal from the beginning (new weed burner) and then I guess because it was an overnight cool， I did not have confidence in my vent settings. I logically knew that my fire would go out of I closed it anymore， but when I woke up at 2:30 AM and it was still sitting right at 300， I went and closed them more. Shouldn't have done that. At 515 my alarm went off because the grill was down below 200. I set the vents correctly again， and then everything was fine. I just need to quit listening to those nagging thoughts at night!!! Oh Well， I'll get it sooner or later. Probably the more over night cooks the better I will be about it. Turned out well. I didn't take any other pictures. 3
MacKenzie Posted July 5, 2016 Report Posted July 5, 2016 Sounds to me like you are doing very well with this new grill.
CeramicChef Posted July 6, 2016 Report Posted July 6, 2016 Shelly, at this point in your cooking on a KK career, you should never be nervous. You have this deal figured out! Kudos!
bosco Posted July 6, 2016 Report Posted July 6, 2016 I did a shoulder and brisket last week for a party. Small cater request from a relative. i know BBQ i know Kamado cooking I know the KK is rock solid at temp holding i know how to cook the S&@t out a shoulder i panicked all night even though my 32 was solid without wavering all night. I got up every hour just in case. I feel your pain and next time I need to use my cyberQ for peace of mind
Shuley Posted July 6, 2016 Author Report Posted July 6, 2016 Sounds to me like you are doing very well with this new grill. Thank you! I am mostly having a lot of fun. Overnight cooks have just always made me very anxious.
Shuley Posted July 6, 2016 Author Report Posted July 6, 2016 Indeed. You'll get the hang of it in no time! I hope so!
Shuley Posted July 6, 2016 Author Report Posted July 6, 2016 Shelly, at this point in your cooking on a KK career, you should never be nervous. You have this deal figured out! Kudos! Thank you. If I had just stuck with what I knew was right....I would probably have given myself enough confidence to think over night cooks are no big deal. Hopefully my next one....maybe if I start it earlier? 1
Shuley Posted July 6, 2016 Author Report Posted July 6, 2016 I did a shoulder and brisket last week for a party. Small cater request from a relative. i know BBQ i know Kamado cooking I know the KK is rock solid at temp holding i know how to cook the S&@t out a shoulder i panicked all night even though my 32 was solid without wavering all night. I got up every hour just in case. I feel your pain and next time I need to use my cyberQ for peace of mind I'm glad I'm not the only one! I'm hoping the more often I do it， the more confident I will get.
Rak Posted July 6, 2016 Report Posted July 6, 2016 Looks like you nailed it! Congrats on a great cook! btw, is it just me or does that shoulder look tiny on the grill! LOL
tony b Posted July 6, 2016 Report Posted July 6, 2016 A bit of cautiousness is never a bad thing when cooking for others; keeps us on our toes. But Bosco, buddy, you've been around long enough to stop that all night babysitting!
Shuley Posted July 10, 2016 Author Report Posted July 10, 2016 Looks like you nailed it! Congrats on a great cook! btw, is it just me or does that shoulder look tiny on the grill! LOL Wow it does!!!! It was 9 lbs! 1
Shuley Posted July 10, 2016 Author Report Posted July 10, 2016 A bit of cautiousness is never a bad thing when cooking for others; keeps us on our toes. But Bosco, buddy, you've been around long enough to stop that all night babysitting! Yeah....I'm doing a brisket tonight so hopefully I get more sleep this time. 1
tinyfish Posted July 10, 2016 Report Posted July 10, 2016 Load your KK nice and full with charcoal, light it extra early and get dialed in to your temp and steady before you put your meat on.
