JDBBQ Posted August 26, 2017 Report Share Posted August 26, 2017 Ok. First day with new KK 32. Doing quick first cook. Fire started At suggestion above I pre charred some hickory. And here it is loaded up. 2 St Louis racks, 2 larger "spare rib" racks and a 5 lb shoulder butt roast So far it's been going 3 hours ...... Sent from my iPhone using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
Paul Posted August 26, 2017 Report Share Posted August 26, 2017 Looking good! Looks funny to see the white interior...I have forgotten they come that way. 1 Quote Link to comment Share on other sites More sharing options...
JDBBQ Posted August 26, 2017 Author Report Share Posted August 26, 2017 You mean they don't stay that way I rubbed two of the racks, a little garlic salt and pepper on the other two and the butt (the way my dad used to do it, to be paired with Open Pit back in the day). (I found some Open Pit at Kmart today on a random trip there - only $0.88 per bottle - had to buy a few as its tough to find). Quote Link to comment Share on other sites More sharing options...
ZooBeeQ Posted August 26, 2017 Report Share Posted August 26, 2017 (edited) LOL , Paul, thats exactly what I thought ! Take care with the ribs tho, you can dry them out easy. Zo0 And no, if you using it right It dont stay white Edited August 26, 2017 by ZooBeeQ Quote Link to comment Share on other sites More sharing options...
Steve M Posted August 26, 2017 Report Share Posted August 26, 2017 That's a great start! Quote Link to comment Share on other sites More sharing options...
JDBBQ Posted August 26, 2017 Author Report Share Posted August 26, 2017 One question (of many to come) - is it normal to get some condensation around the top and also under the grill (underside a little damp)? Quote Link to comment Share on other sites More sharing options...
Pequod Posted August 26, 2017 Report Share Posted August 26, 2017 I think I see why your Smoke grate temp is higher than the dome in that last pic. Your grate probe is pointed toward the edge, likely in a hot spot outside the deflector (or foil or whatever you're using). 1 Quote Link to comment Share on other sites More sharing options...
JDBBQ Posted August 26, 2017 Author Report Share Posted August 26, 2017 Ok that makes sense. Butt may be dinner tomorrow but I will check ribs in a while. Been 4 hoursSent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
ZooBeeQ Posted August 26, 2017 Report Share Posted August 26, 2017 moar pics!! Quote Link to comment Share on other sites More sharing options...
Paul Posted August 26, 2017 Report Share Posted August 26, 2017 32 minutes ago, JDBBQ said: One question (of many to come) - is it normal to get some condensation around the top and also under the grill (underside a little damp)? Yes. I've had moisture drip out of mine also. Quote Link to comment Share on other sites More sharing options...
JDBBQ Posted August 26, 2017 Author Report Share Posted August 26, 2017 Getting there but not quite ....Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
JDBBQ Posted August 26, 2017 Author Report Share Posted August 26, 2017 This is at 4.5 hours. Will go another 30 to 60 minSent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 26, 2017 Report Share Posted August 26, 2017 It looks beautiful but it won't stay white for long, at least it shouldn't, if you are using it. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 26, 2017 Report Share Posted August 26, 2017 I see some shrinkage along the bones, that is good. Quote Link to comment Share on other sites More sharing options...
ZooBeeQ Posted August 27, 2017 Report Share Posted August 27, 2017 Yep Mackenzie , they lookin sweet ! Sauce or no sauce? Quote Link to comment Share on other sites More sharing options...
JDBBQ Posted August 27, 2017 Author Report Share Posted August 27, 2017 No sauce yet. Good question. Will ask kids and wife. They all think I am crazySent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Steve M Posted August 27, 2017 Report Share Posted August 27, 2017 37 minutes ago, JDBBQ said: This is at 4.5 hours. Will go another 30 to 60 min Sent from my iPhone using Tapatalk I have had ribs take 6 hours or more to get tender. I wouldn't sweat the time too much unless you are hungry. Quote Link to comment Share on other sites More sharing options...
JDBBQ Posted August 27, 2017 Author Report Share Posted August 27, 2017 Sauce on 1/3 of em ....Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Flht01 Posted August 27, 2017 Report Share Posted August 27, 2017 (edited) Looking at the picture makes it look like the probe is actually touching the grate. That might be something to look at with regards to the dome and probe temps being different. I just finished taking a pair of needle nose pliers to my probe holder so it would fit the grates and still hold the probe tight enough to keep it from falling out. hope that makes sense Edited August 27, 2017 by Flht01 Quote Link to comment Share on other sites More sharing options...
JDBBQ Posted August 27, 2017 Author Report Share Posted August 27, 2017 Done and family fed. All enjoyed. The vote was that the rubbed were better than non rubbed. Sent from my iPhone using Tapatalk 6 1 Quote Link to comment Share on other sites More sharing options...
