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Everything posted by 5698k

  1. I guess a better question, do you have any specific knives in mind?
  2. What about the white #1 do you like?
  3. Fat isn’t bark, it’s just fat, try fat down. You say you wrapped at 150°, that’s too early, if there was any bark, it hadn’t set yet. Wrap when it enters the stall, or roughly 165°. Did you probe it before you pulled? Brisket can be done anywhere between 190°-210°, so probe tender is key.
  4. The fact that you’re saying good red wine, I’m thinking Mr B’s, but regardless, it looks like traditional New Orleans style BBQ shrimp. Thanks!
  5. It will look dry as the bark forms, that’s a good thing. Fuel will only affect burn time, and flavor, but not general cook quality. Try one rind down, and ride it out. Cook to probe tender, not a specific internal temperature.
  6. Flip it over. The rind, or fat cap will protect the bottom from drying out. If you believe meathead, which I do in this case, the fat layer does nothing to help with moisture. Additionally, 195° may not be done yet, particularly if you’re thoroughly re heating the next day, it sounds like you’re finishing the cook.
  7. Like I said Ben, that’s not exactly what happened. You didn’t see the entire thread, but I have a screenshot of it.
  8. The other individual in the exchange did not take offense, nor did he make an over reactive remark in response.
  9. I didn’t take a stance, I said that what burgermeister said isn’t exactly what happened.
  10. That’s not exactly the way it happened.
  11. That’s a class I’d like to attend!
  12. 1. Looks good, but don’t go crazy, you can always add later. 2. Never over estimate simplicity. Salt and pepper are always good starts, particularly for beef. Pork typically adds brown sugar, garlic, and often chili powders to the mix. 3. You’re good, but keep it covered when not in use. 4. I like stainless, but there’s no need to be in a hurry. 5. You said low and slow. A chimney starter will start way too much coal for a lo/slo..you’ll learn to always start with a full load of coal, and I use Rutland cubes, put a single cube in the middle of your coals, close the lid, and allow your temp to come up slowly. Learning temp control is very important for beginners. 6. I don’t use a gasser, I can taste the gas. 7. The outside will get hot, so be aware of it.
  13. Yeah, the second large whole packer brisket.
  14. Forget the wrap, it adds too many variables, plus it’s not magic. Just season them as you care to, and cook them indirect. A good baseline is 250° for roughly 4 hours. This is a rough number, and each time is just a little different. You’re looking for meat pulling back on the bone.
  15. I would definitely consider disassembly, but be careful about doing that too, parts are likely brittle. I wouldn’t remove any internal pieces except for grates though. Is renting a truck with a lift gate out of the question?
  16. It’s just size, and price of course. Yes, the basket splitter would be similar to the d&c system. All kks are built with the same materials, held to the same quality standards, and same warranty, which is lifetime. I suggest you call Dennis, he loves talking grills, or at least visit the kk forum, so you can chat directly with owners of all sizes and get a feel for what you may want. Regardless, no matter what else is said, kks are the absolutely finest Kamado available.
  17. As in basket splitting? I believe all of them. The splitters are an accessory purchased separately, but I believe they all have the option. I have a 19” table top, and a 23”, and have splitters for both.
  18. Not at all. You’re looking at about 4hrs minimum, likely more depending on how long you were closer to 225°.
  19. I have returned the fireboard. I just wasn’t impressed with a new technology controller that didn’t work as well as the old. I sent a note to bbq guru explaining what happened, mostly to just let them know about my experience. I got a reply, within a couple of hours, letting me know that they were sending me a new cloud unit so I could see their new technology for myself. If if anyone asks, I’m a bbq guru guy.
  20. If you want to wrap, that’s fine..but it’s completely unnecessary and extra work. I believe you simply cooked too long at that temperature. For fotb ribs, at 270°, 4-4.5 hours is enough. You can adjust as you care to, a lower temp may give a more desirable color, but I’m into flavor, not color so much.
  21. I’ll start by saying that for those of you who aren’t very familiar with me, I’m an old timer with cyberq’s. I still have the pre cloud unit, version 1.7, and it works, I’ve been using it for over 5 years. This thing is solid, my temps are usually within one or two degrees of set point, and lid opening, and other influences are dealt with by the unit easily. I got my my fireboard last week, with the adapter cable to allow use of the pit viper fan. The app, and controls are easy to set up, no problem here. It was a relatively short cook, (ribs), so I was able to keep a close eye on things. I had it set for 250°, and the only time it was at that temperature was when it was passing it in either direction. At one point, it got as low as 205°, at which point I manually opened the vents to keep the fire from going out. When it finally stopped going down, I set the vents to their normal position, and watched the temp go to 290°, at which point I again intervened. I think my point is made here, my first experience with the fireboard as a controller was a disaster. I’ll try it again, but since controllers aren new to me, I’m not enthusiastic about the results.
  22. That’s a great fire for searing steaks, pizza, or welding, but it’s a bit hot for lo/slo.
  23. The airflow is from bottom to top, and your fire wants to migrate towards the air. While lighting from the bottom will likely work, I can’t imagine it’ll be a better fire than one lit from the top. That said, I guess a fire is a fire.
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