Hey guys, I just got done with my first big low and slow cook yesterday. Pork butt cooked perfectly for 10+ hours only to find (literally) hundreds of wire brush bristles sitting in my drip pan when I went to clean everything out. Obviously, this can be a health concern and I even found 2 stuck to the bottom of the grate when I started double checking so the whole batch had to go straight into the trash...completely gut wrenching (but hopefully not literally, we did eat 2 sandwiches before we saw this).
What are you guys using to clean your grates? These bristle brushes have me freaked out now but there is a lot of skepticism around the effectiveness of some of the alternatives. At this point, I just need to know what works well on the KJ so everyone stays safe and no more hard work has to go in the garbage.
Thanks in advance!
I have a Santa Maria grill on the way. I’ve watched a few video recipes but find them lacking the detail I require for my first few cooks. Where can I find a primer to provide an introduction to Santa Maria grilling? I’m interested in–
Do I grill over flame or glowing coals? What should the grate temperature be for searing? (A function of fire size and grate elevation.) What should the grate temperature be for grilling? Anything additional that a novice should know. For me, a non-intuitive cook, ideal instructions would be something like, “To sear your steak, raise or lower the grate until it registers XXX°. After searing, adjust the grate until it registers YYY° for continued grilling.”
Looking for opinions....
Vision B, lava stone with hanger
Reading posts here and looking at pictures of your rigs, I have a question.
On line at different stores and amazon, I see a lot of spiders that will pretty much just replace the cross bars that hang the lava rock. There are also many variations that will raise the main grate to the felt line. Not considering all the options that raise the grate higher in the dome and slide in and out for various configurations of stones, half stones and additional grates for more levels of cooking and additional volume, how much does raising the main grate from the OEM position to the felt like make?
Pros? Cons? Improved temp and heat distribution? I realize it may be easier to access, Is that about it?