Jump to content


Members Plus
  • Content Count

  • Joined

  • Last visited

  • Days Won


SmallBBQr last won the day on March 27

SmallBBQr had the most liked content!

Profile Information

  • Gender
  • Location:
  • Grill
    Big Steel Keg

Recent Profile Visitors

2,835 profile views
  1. In practice, design (or perhaps just marketing) the videos etc I've seen mapping out the smoke/heat patterns with the insert seem so be somewhat akin to a math theory of hyperbolic paraboloids - or like you mentioned, just the shape/curve of the insert. https://www.mathcurve.com/surfaces.gb/paraboloidhyperbolic/paraboloidhyperbolic.shtml But who knows...maybe you could just bolt two stainless steel bowls together (bottom to bottom) and throw it in a kamado and have it do the same thing...
  2. Hey John, Any news/updates on your chamber sealer? I'm so close to pulling the trigger as my vacuum sealer is started to weaken badly....
  3. For sure. While not specifically aiming for "keto", we do eat very low carb. Most of our meals would be "keto friendly" I guess. Example of what I consider both healthy and keto (i.e. last nights dinner) was a BBQ chicken thigh (no sugar in sauces etc of any kind), a very large portion of roasted broccoli with butter/garlic, and a large spinach salad (full fat blue cheese dressing).
  4. If you are properly following a ketogenic diet, there is far LESS stress on the renal system due to reduced blood sugar levels. I suspect any reported case was likely due to other circumstances. Most people who claim keto is unhealthy have little understanding of the actual proper diet. If you think keto is all meat/bacon etc. go back and do some real research.
  5. Personally, I find the 18" kamados too small for divided cooking in true fashion, but my way around it is just just place a half-moon deflector and/or pans on one side above the coals to deflect all the heat to the opposite side. Seems to work OK.
  6. Exactly the videos I got my new technique from. The last three cooks I've done (ribs, pulled pork, and a prime grade brisket), I've dumped my used charcoal, place three or four LARGE chunks of smoking wood on the bottom, and then covered with the used charcoal, and then topped up with new. Single fire lit in the centre. Set the smoking temp up for a much higher temp (350ish) than I used to. Have had the BEST results ever on the keg (which is a fussy kamado at lower temps). Getting lots of nice clean blue smoke for a longer period of time, no harsh smoke taste (which was serious issue before). My new go-to method. All cooks have been incredibly moist/tender, but the flavour has been the best improvement. Much more like "stick burner" flavor I've had. No low/slow for me any more. Much easier to hold 350, no stall wait, and much faster overall. Example...Brisket (separated before cooking) was 3 hours in smoke (had to stack on two racks) until about 160-170 internal, and about 3 hours wrapped in parchment/foil (probe tender around 206-209 has been the end results), then rested for roughly an hour or two. Harry and that video upped my BBQ for sure...
  7. My Keg can take many hours to cool down enough to put the cover back on. Yes, make sure ALL vents are closed...not just the TTT. When not using my accessories (expansion rack, stones, etc), I'll close the lid for a while to snuff the fire out, then a while later I'll open the lid (let some ambient heat out) and put all the accessories back in which drops the temp) and then every 15 minutes or so I'll go open the lid momentarily to cool things... Get a big rock or brick and place it in if you want...that will help quickly. Other than that....just takes a while.
  8. For sure! With my lump basket filled with briquettes instead of lump, I get a ton more ash, but with the side holes in the firebox combined with the open bottom....it never even comes close to blocking air flow. I can go 3-4 cooks easily before having to even think about cleaning out any ash.
  9. Been a BK Keg user for 6 years and mine has been exposed (with a good cover) to 6 years of Canadian weather and going strong. When I finally get around to cleaning it up, still looks like new. Our summers are dry here which I think helps on the rust prevention side of things though...I've seen some cases of them rusting but most are in much more humid/sea air type environments. It get's a lot of winter cooking. To be honest, I kinda wish the damn thing would rust out, fail, break - any excuse to get rid of it and buy something else - the reason being it is TOO efficient which I would say is the Keg's biggest problem. It is very difficult to dial in a low temp and still get any sort of decent smoke. When you crank down the vents, there is so little burning going on to maintain around 250 that there is no smoke happening. I've been tempted to actually drill out the rivets in the lid and try pull out the insulation to see if I can make it less efficient. I've actually turned to smoking at much higher temps (with fantastic results I might add - ribs, brisket, pulled pork etc) as it is much easier with the Keg. The KJ III is looking pretty attractive I've got to say... So no offense to either Keg or Acorn...but my next Kamado will likely be a ceramic.
  10. Cubed up pork belly with dry rub and a bit of wet marinade for a few hours. Tossed on at 300 degrees until nice and tender over oak/cherry chunks. Going to give them a light glaze with some of the fat drippings and BBQ sauce mix and reheat just before eating.
  11. For the super-lazy and online addicted. There are numerous pizza dough web sites, apps, and calculators out there as well... Example: http://www.pizzacreator.net/
  12. One of the issues I run across (other than a total lack of availability of different brands here) is variance by bag. I've purchased two bags of the same charcoal and had one with nice size pieces and the other that looked like it went through a rock crusher, so the end results was quite different with the same product.
  13. My thought is that your KJ is going to be around a LOOOONG time, so perhaps it might be time to worry less about the actual purchase price and get the newest model. Are you not getting the smoke insert and the newer cart as well with that purchase price? I realize everyone does not have the same budget, but a couple years from now you don't want to be looking back and thinking "what if"....
  14. We've tried it a few times and has never worked out that great. Have always been drier/tougher and tissue not broken down enough...you got a secret?
  15. No scorching at all. Grill was at 400 (at dome temp) the entire time and the heat deflector was in place as well so was all indirect heat. Initially (when not wrapped) there was just dry rub which does have a very small amount of brown sugar in it...but not much, but no direct scorching at all really...just a couple crisper edges. For stage 2 when wrapped with the parchment paper, I added roughly half BBQ sauce and half apple cider vinegar mix...so there was some sugar in there, but diluted down a bit. Two layers of parchment and foil make for a pretty protected environment I suspect - more steam than scorch. I was worried they would turn to mush or pulled pork, but they still had great bite. My wife is very particular about food being tender and was happy too. Win Win.
  • Create New...