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SeaBrisket

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Everything posted by SeaBrisket

  1. I'm beginning to buy John's argument that the installed thermometer is accurate enough, though I'll continue to use my probe for low and slows because it's working for me. However, the one thing that I definitely like about the probe is the alarm. I mostly think of it as a safety mechanism for overnights. If anything goes wrong while I'm sleeping my alarm will alert me to a radical change in temp.
  2. I had to file a claim this Saturday after discovering my firebox has a crack while emptying it out to relocate to a grill table. They responded promptly this morning with a shipping estimate of 3-4 weeks. So far so good, and I'll be getting the updated multi piece firebox as a replacement. Hopefully, they'll be within their shipping time frame but if they aren't I'll connect with a phone call if any emails aren't answered. When I've called KJ before I was very pleased to get a person on the line.
  3. I moved my KJ Classic into my new grill table this weekend and the test run went well so now I have a spare stand and side shelves that I have no use for. I'd be particularly interested in trading this for a cook surface, but will entertain offers. I've had the stand since August 2016, and it's in great shape. The shelves are the black plastic, and they do have some slight raising on the surface from the time I decided to see how they'd handle a hot deflector stone, but it's not very noticeable.
  4. We got one recently and love it. We're also not sugary soda drinkers but go through lots of sparkling water, much more so now. You're right to look for an alternative to the pricey co2 refills, though they're $15 when you trade in your spent one, not the $30 people complain about which is for an entirely new one. I haven't decided what route I'll take on that. I believe ours is the basic Source model and my wife picked it up half off. I'm not sure why someone would need a more expensive model. My go to mocktail is just soda water with splashes of pure cranberry and lime juice.
  5. Pick up a pizza screen for under $5 and you won't need to worry about tangling with the dough. We have one and will be picking up a second so we can quickly rotate off and onto the grill. We always do three pizzas when we cook them so two screens would let us pull one pizza, throw the next on and assemble the third while that cooks.
  6. I followed the guidelines in the OP's link with some mesquite a couple of days ago and it came out nice. Two hours was a little too long, turning the outer yolk green and I should have turned the eggs part way as they got a little rubbery where the shells contacted the grill. My wife pointed out I probably should have given them an ice bath when I took them off. I'll try this again some time alongside another cook.
  7. Cool. To clarify, I wasn't questioning its existence as the picture is clear But I'd like to know about its upcoming availability. I've been interested in the Kick Ash but would be more interested in a system with a divider.
  8. Any thoughts on Meatheads objections to a wet brine? He discusses it here: http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_brines.html I wet brine chicken but dry brine everything else, though I have no opinion on the matter. I agree with you that a lot of wet brine recipes seem to have way too much salt.
  9. Where did you hear this? I just got off the phone with a rep at KJ HQ and she denied knowledge of it and even referred me to Kick Ash.
  10. I was in the market for a Dutch oven and a handle-less skillet to better fit my kamado. The Lodge Double Dutch Oven, with a lid that doubles as a skillet fit the bill. Managed to get mine at 50% off during a sale at World Market.
  11. Thanks again. I did air dry the bird for about 24 hours, patting it dry then salting it and leaving it on a rack in the fridge uncovered. I'll experiment with temperatures since I have no idea what temp this actually cooked at, though it was likely closer to your recommendations than what the recipe calls for. I'd like to find a source for fresh duck, perhaps in Chinatown. My local butcher only had frozen ones he had stocked up for the holidays, so I got a great price but sacrificed freshness.
  12. Thank you. I'll explore the breast side up option. And I'll definitely try skipping the second round of smoke, perhaps scatter more wood initially so it will last longer in the first stage. Try this recipe! I'll be skipping the hoisin barbeque sauce next time, or modify the proportions. My wife's comment was that it just tasted like a jarred sauce. It went ok with the meat but wasn't very interesting.
  13. Yes, I've noticed on longer cooks that when the temperature stabilizes the two readings tend to come closer to agreement even with meat on the grill. In this case I clearly went by the wrong reading. I believe my dome temp was up to around 400 on the last stage of the cook and I don't recall even looking at it earlier than that. I should have noted the difference throughout. I'll be interested to see how close they are the next time I cook this with the grill probe set off toward the edge where I usually keep it. Now, what about flipping the bird--er, rotating the duck? Or is there anything wrong with the setup I put together to get the drip pan situated under the duck? I was a little concerned that the pan was too close underneath the bird, not just insulating the bottom from the heat but also subjecting it to whatever effect the sizzling fat would have beneath it.
  14. Thanks for the responses. Yes, the dome temp was well above the grill temp and that tipped me off that I probably was reading the wrong temp. I should point out that I wasn't using a water pan, only a drip pan with the duck renderings, but I still think I was measuring in the wrong place. I won't agree with tossing the electronic probe, it's served me well for brisket and ribs, but in this case I think the dome thermometer was the more accurate one. I also think you're correct that I positioned the probe too close to the meat. It was about an inch off.
  15. Hello All. I just smoked my first whole duck and it came out fantastic but the cook wasn't so smooth and I know there's room for improvement. Hoping folks here can help me out. I'll link to the recipe at the end of my post but here are the steps that mattered. 1) Bring grill up to 300° add smoking wood/packet and let duck smoke. 2) When duck reaches 145°, baste, bring grill temp up to 350°, add more smoking material and let smoke until duck reaches 175-180° (recipe calls for well done in the Chinese style). The estimated cook time was 3-3.5 hours. I planned for 4 adding the time to add more smoking material and bring up the temp. I was done in half that. So here's how it went, step-by-step. I use a KJ Classic. My fire box was about half full from my previous cook so I mixed in fresh lump until it was full and got it started. After getting the temp at grill level to 250° I added the cherry wood and tea mixture packet to the coals and put in the plate setter. I placed the accessory rack on the lower level of the Divide and Conquer, put a pizza screen on that for stability and rested my drip pan on it. I put the standard grill on the top level of the D&C. I clipped the thermometer to the grill, placing it over the drip pan figuring this is the temp the duck will cook at, then closed the lid to bring the temperature up. At this point the temperature had dropped considerably, of course, but for some reason it was hard to get the temp back up. It was creeping very slowly up above the 200° mark. But the smoking wood had started to catch and I didn't want to lose that flavor so I threw the duck on. The recipe I followed doesn't say anything about how to position the duck or advise that you rotate it, so I went breast side down as I'd seen in other recipes. Over the next hour or so I kept opening the vents wider and wider as I watched the bird temp creep up but could not get the grill to temp. I was hearing the steady pop of the rendered duck fat so I figured it wasn't going too bad but with the vents about as open as I might have them for a pizza, I still couldn't get it hot enough. I finally got it settled into 295° but by then the duck was nearly ready to be pulled for basting and the addition of more smoke. It cooked at that temp for maybe 10-15 minutes before the duck reached 145° and had to be pulled. I examine the duck and the top is beautiful, crisp brown but the breast just looked soft and partially cooked. I basted, pulled off all my parts to throw more wood on the coals, reassembled the set up and put the duck back on. I once again went breast side down, sticking to the original plan and I think that was a mistake. I threw the vents all the way open to try to get the grill temp up quickly but again the duck temp is winning the race. I pulled the duck at 175° while the grill temp still stood well below the 350° target and then took out the plate setter to give the skin a minute or two of direct to try to crisp it up. It came off looking good and just lightly charred but the breast was still not crisp or fully rendered. At this point it's 4pm, two hours earlier than I intended, neither my wife nor I are hungry and the duck cooked so quick with me monitoring the vents and temp so closely that we haven't even begun to prepare the sides. With no idea what else to do I wrapped the duck in foil and blankets and put it in the cooler. Three hours later we sat down to eat. The only reason I'm bothering to write this is for suggestions is because I will be making this recipe again. The duck was amazing. The meat was incredibly tender and the flavors made for the best duck I've ever eaten. This in spite of the fact that the skin on the breast side never crisped, the crisp skin on the back ended up soft after a long rest in the cooler and the fat never fully rendered. One theory I have is that I should not have placed the grill thermometer over the drip pan. I suspect that I actually had this in a cool zone and that's why things went the way they did with me struggling to get the grill temp up while the meat temp soared. I think that the heat was probably coming up around the edges of the drip pan, blasting the top of the duck while the part resting on the grill over the pan stayed cooler. Any thoughts on how I went about this and where I might improve would be much appreciated. Here is the link to the recipe. I followed it as close as I could except I did dry brine for a day before the cook. http://barbecuebible.com/recipe/tea-smoked-duck-with-hoisin-barbecue-sauce/
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