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Everything posted by SeaBrisket

  1. The cast iron is better if you don't want to wait FOREVER to heat up the soapstone. I got the soapstone a few months ago (possibly as much as a year ago but who knows during covid times?) and love the results but I light my grill an hour and a half before cooking to get to searing temp. Am I doing something wrong? Other than that, I use the cast iron in addition to the soapstone when I want a full searing surface, though that's not ideal since they're at different temperatures.
  2. They seemed to change their sourcing during early COVID and the bags with different packaging were poor quality. From what I've seen they are mostly back to the old packaging with quality lump. There was plenty of the better stuff at my local Lowes on a recent visit.
  3. You have options! I do them a little different depending on what else I might be cooking. If I'm smoking something low and slow, I just throw them on and let them smoke alongside a couple of hours. That gives a chewier snappy skin. If I'm grilling other things direct they come out juicy and cook quickly over a medium hot fire. If my focus is mostly the sausage I do a two zone setup at a hot temp and cook indirect before putting them directly over the flames at the end. Basically anywhere between 225-400+ depending on the goal, how much time you have and your preferences.
  4. Bought the BGE roasting/rib rack locally. So now I have two rib racks.
  5. Every Thanksgiving I wish I had a roasting rack to get a few more inches of clearance between the bird and drippings and then I forget about it for a year. Any suggestions on a good rack to fit the Classic?
  6. Not in my experience. Once it's up to temperature my fan barely runs.
  7. Circumstances have found me in a position where I have an extra Billows fan and I would like to offer it to some member of this fine community. I would like to hear from somebody who will make use of this, and already has or imminently plans to purchase a compatible remote thermometer (Signals, Smoke X, ThermaQ 2). This will fit in a USPS Priority Mail medium package, so I ask that you pay the cost of shipping $15.05 via PayPal Friends & Family. Included in the package: -Billows fan. -Fan cable adapter & cable. -Authentic & original Thermoworks Billows packaging (a box) with a strip of flue tape if needed for your cooker. -Distinct smell of barbeques past. NOT included in the package: -This thingy, this thingy, or this thingy that makes the fan go blow (required). -Fan plug (not required, I've never had one. Maybe it helps shut down the vent but personally I just always remove the fan and plate after use). -Mounting kit. Actually, I do have the large plate from the kamado kit I can send along but I do not know what kamados it's compatible with (may or may not be required depending on your cooker, see Q&A at link provided. I can only tell you that the small plate from the kamado kit fits the KJ Classic). -Deadly viruses (well, no guarantee). -Product support. Carefully read the Thermoworks pages to determine compatibility and/or any additional parts you'll need.
  8. I do mine at 325 and it takes about 2.5 hours for 14-16lb birds. Check it earlier and more often with an instant read instead of relying on the leave in probe.
  9. I have the 14" and one regret. While the pan is great quality I wish they hadn't embossed their logo on it making it more difficult to clean.
  10. It didn't cross my mind that she hadn't done the cook on the KJ but I did suspect she used a torch on the money shot.
  11. I've followed this recipe twice now and, while delicious, I just can't get that perfectly puffed skin she achieves. https://jesspryles.com/recipe/pork-belly-porchetta-crispy-skin/ I don't aim to be that perfect but I'm not even getting close. By the time any crackle shows I'm already over target temp and it's totally uneven with a bit of crackle here and there but mostly chewy tough skin. My guess is a combination of temperature adjustment and opening the lid earlier to keep the internal temperature low while the fire does its work on the skin. Anybody having better luck with similar recipes?
  12. Can some scientist explain how a brisket cooked at 190 reaches 200 IT?
  13. Might as well provide an update in case this question should come up for others. I saw some consistency across recipes for a half cup each of s&p for a 12lb packer. For my 9 pounder, I reduced to 1/3 cup, slightly less by pound than those recipes. The result was a nicely cooked, more than edible, but over salted brisket. I'll continue the s&p approach. It yielded fantastic bark but I'm going to have to go lighter on the quantities and continue to experiment. For what it's worth, this 9lb flat took 17 hours to reach 203F! I cooked at 230 most of the way, wrapped in pink paper at 165F, and cranked up to 250F as my patience waned in the second stall around 185F. I was probing for tenderness, not just temp, and that's just what it took to get there. I was going to deliver portions of this brisket to friends and family for Rosh Hashanah dinner last night since people couldn't gather due to COVID. Instead I was calling them to apologize and will be delivering cold brisket today.
  14. For the first time I'm going to go straight dalmatian on a 9lb brisket flat early tomorrow morning. I've always used more complex rubs. I know I'm going 50/50 s&p, but I haven't found consistency in the actual amount to use. Looking at several recipes they range from a few tablespoons of each to as much as a half cup. You'd think there'd be a rule of thumb like x tablespoons per pound of brisket. Any guidance on this is appreciated. I'm tempted to just use excess and dredge for maximum coverage.
  15. I live in a climate that is very humid in the winter (rain, clouds, fog, etc) and not at all in the summer. From what I've observed that cool temperature winter humidity definitely appears to affect my cooks in the same way you describe, especially during overnights as the air gets cooler and wetter. I have babysat my grill well into the night making sure the temp has held a steady 225 without adjustment for up to a couple of hours after putting the meat on before heading off to bed only to check a few hours later and find the fire dwindling to temps around 190. Daytime, good weather smokes that only take five or six hours, I've never had that issue.
  16. Stick with mild smoking wood. Pecan is excellent on pork. Bury a couple of chunks about half fist size in with your charcoal but position it away from where you'll light the charcoal so they won't burn until some hours later into the smoke. Just a few inches from the center where you'll light. Light your charcoal in the center, then with the lid open let it go until the flame burns out. Place your deflector plates in the low position, close the lid, and let the grill get to a steady 225. There should be little or no smoke coming out of the chimney. You sound clumsy (just teasing) and this is the dangerous part so be careful and go buy some Blue Fire gloves for next time. Open your lid, take your ash tool in hand and use it to carefully pry one of your deflectors plates up from the outside edge. If you had a pair of Blue Fire gloves, this is where you would grab the deflector with the glove on and set it aside somewhere safer than your lawn (I use a paver). Since it doesn't sound like you have gloves (get some) just use the ash tool to balance the plate on its straight edge while with your other hand you drop one to two more half fist size chunks directly on the burning coals in the middle. It's okay if you miss the pile, just do your best and don't try to fix it if you miss, you're in a precarious enough situation as it is thanks to your lack of good gloves. Now carefully lower the plate back into position with the ash tool. Take 3-4 small balls of tin foil and set them on the plates. Set your empty drip pan on the tin foil balls so there's an air gap between the pan and the plates. Put your grill grates into the top position and close the lid. Go grab your meat and put it on the grill. Babysit your grill for the next hour or two as it comes back to temp and stabilizes. Leave the vents exactly as they were before the meat was on and only adjust if it doesn't slowly climb back up to temperature over 20-30 minutes.
  17. I've been thawing a steak in the fridge the last couple of days to cook tonight but it wasn't moving along fast enough for me. Last night I put it in some water and left it in the fridge overnight. It turns it there was a hole in the packaging so I woke up this morning to find the water tinted red and the steak a sad gray. So I have a half day to doctor this thing up as best I can. The only thing I can figure is to pat it dry, salt it and put it on a rack in the fridge. I'm cooking this reverse sear and fortunately serving it as French dip sandwiches so the steak doesn't have to stand on its own but that doesn't give me much comfort. I made au jus on Monday in preparation for the meal. It's part beef stock, part turkey stock that I further simmered with browned chuck, onions and wine. Should I inject the meat with this to try to force some flavor back into it? Edit: an obvious option I didn't initially consider is a marinade. I may let the salt do its thing for a few hours then marinate until it's ready to cook but still looking for any suggestions on the best approach.
  18. A little background. For the past month or so I've been cooking salmon once a week with the goal of perfecting it on the grill. My wife does it great with a combination of the stovetop and broiler on cast iron but I've never been able to get it down on the grill using the CI half moon. It's always been burnt, following the recommendations of several techniques I've found online. I responded to something @John Setzlerwrote on Facebook jokingly asking him to help me perfect crispy skin salmon. To my surprise, John responded by making this video: I just cooked this up tonight following his recipe by the letter except using my CI instead of soapstone and it came out absolutely perfect. I'm sitting here basking in the glow of the best salmon I've ever enjoyed. I forgot to get a skin picture but just refer to John's video to see exactly how it came out. Thank you so much, John. I will be following this technique from here on out. Absolute perfection.
  19. I've let them go way too long and they were unusable but within a few weeks should be fine.
  20. Thanks for that. I can't get oak anywhere nearby but this will work for me.
  21. I set the temp to 180 yesterday and it only overshot to 190ish before settling back down.
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