K'man

Awesome post lunchman, thanks for sharing.

Amen The Q makes a great addition to cooks at the cabin.

SteelHead is farmed here off the south coast. I prefer it to Atlantic salmon farmed salmon. I often do mine over apple or alder wood smoke. Sometimes I just brine it and smoke it. Your pesto idea would be a great addition to my cook. Thanks for the idea CK.

....no I haven't and I don't believe that could happen. It can't get any hotter than the temperature beneath the brisket. That cook worked out perfectly. Once the brisket shrunk I pulled the mug and continued as I would normally do. Also consider that if you use one or two bricks under the brisket you will have to give them plenty of time to come to the same temperature as the rest of your grill given their added thermal mass otherwise you may create an uneven cooking condition.

This method worked for me using a SS mug.

I think the Black colour is exclusive to Lowes. I have one of each and to get the black Lowes was the only provider as far as I know.

Nice looking meat loaf. I like the way you cooked it and let it drain. I love smoked meatloaf done on a Kamado.

You can do it either way. There are plenty of videos out there using both methods. Personally I think I like cold smoking better with the skin on but that's my preference.

Curious to know how you made out? Broil King is pretty good with their service however the Bubba may not ever have had a 10 years warranty. If the rest of your cooker is in good shape might be worth considering a new fire box. Broil King has a flat rate shipping fee or did of $14.95 for whatever. They did make some changes to the now Keg but I don't think the actual dimensions are any different. They have their advantages.....mainly fuel misers, but harder to hold back at low temps. It would be interesting to know....how many people on this site have a 10 year old ceramic cooker without having a cracked firebox?

That's great looking loaf Panchango. Hard to beat D/O bread no matter what's in it but the olives with lemon zest is a winner for sure.

It sounds to me like you based your cook time believing your thermometer was accurate. Here's something to consider. Your 12 lb. of thermal mass assuming it was not long out of the fridge was likely around 40˚F. It's proximity to the dome thermometer assuming it was accurate in the first place would have a pull down affect on the air around it this causing the thermometer to read at a lower temperature at least initially. I suspect your actual cooking temperature was higher than you thought. I would also point out Akorn Thermometers are not known for their accuracy. In my case both my Akorn therms read as much as 80˚ lower at higher temps. I've found them to be more accurate in the 200-250 range. Either or both of these factors would shortened your cook time.

Short ribs are simply a cross cut from the plate ribs. I like to buy the entire plate, cut them in half lengthwise. Each section makes a great meal for two. Malcom Reed has an excellent video on how to cook them. I think foiling is important part of cooking beef ribs. It aids in the rendering and keeps them moist.

I like to used a drip pan too. I foil the pan with an air space between the bottom of the pan and the foil. The juices don't burn that way and can be poured off for gravy.

My mouth was watering over that cook KK. Awesome!

Great first cook. It's pretty common to have that kind of variation in the Jr. thermometers. They are not known for their accuracy but they can serve as a guide. Also I should point out the two uncooked birds in the Kamado will have a cooling affect on air temperatures above them as opposed to below. It's just part of getting to know your Kamado and how it works.