By Bomb Dog Barbecue
I have a question for the community about fire construction and how much charcoal I should be using when I set up a cook. I have a KJ Classic III and have been using the SloRoller for all of my low and slow cooks.
On some of my larger cooks (one pork butt, a full brisket, and then two boneless pork shoulders) I have burned through all of my fuel before the cook was done. I filled the standard KJ ash basket with charcoal and then light it up with one KJ firestarter. I was smoking everything at around 250F and followed the heating method described by SmokingDad BBQ on his YouTube channel (it worked well!).
Does anyone have an image of what their charcoal looks like when setting up for a 10lb brisket or pork butt?
This isn't a complete product review...yet. I haven't burned any of these but I will soon and will add to this thread. Hopefully other users will also add their thoughts.
I'm sometimes annoyed at lump charcoal because of either the–
small shards that pack too tight or fall unburned into my Masterbuilt 1050's ash bin huge chunks that sometimes reduce the heat produced Briquettes don't usually work out for me because they–
make more ash than I want usually can't be relit after snuffing
Jealous Devil introduced a line of extra large briquettes. Their web site describes them as, "The same incredibly dense hardwood we use to make our lump charcoal – plus a pinch of plant-derived starch (that is it – Yes, really)." They go in to say that the briquettes have, "Extremely low ash production."
They're certainly larger than Kingsford Originals, and much thicker. I didn't weigh them.
My first use will be in my Masterbuilt 1050. I'll report back on that.
We spent Thanksgiving with good friends and neighbors and their family. We were tasked with providing the dressing and a pecan pie. The pie we bought from Costco but for the dressing I made my favorite Cranberry, Apple and Walnut dressing.
(Recipe can be found here:
Here are most of the ingredients.
Melted the butter and sautéed the onions and celery.
Combined the cranberries, apple and walnuts.
After the butter, onions, celery, apple cider and chicken stock had simmered 10 minutes I stirred it into the dry dressing and spread it out into the baking/serving dish.
I covered this with AF and cooked it for 20 minutes at 350 degrees and then uncovered it. I cooked for another 25 minutes at 350 and this is the results.
Here are some pics of the rest of the dinner entrée’s that we enjoyed.
White meat plate.
Dark meat plate.
We had a great time of food and fellowship. Hope you all had a great day as well.
Thanks for looking.