Hi All I own a KK 32. During low and slow cooks i can't seem to stop thick white smoke billowing out after the first hour of cooking. I suspect that it is the clean burning, ashed over charcoal lighting neighboring pieces and the restricted airflow causing poor combustion of those unlit pieces, but i don't know how to stop it, or if i should care. Generally i use Kingsford Blue or Fogo Lump charcoal during cooking, and havent tried CocoChar yet, although i do have some in the shed ready to use when my current supply runs out.   Timeline as follows I light charcoal either using a looflight ..read more

  2734a552a106436ca01644fe04b5a9d4.mp4 ..read more

Wings and a chuck roast. No blower, no external thermometer, just fire, lump and meat.  Very very tasty ..read more

Tried this new pulled pork technique with fantastic results.  Smokey, moist without being watery, incredible flavor throughout so much so putting sauce on it wasn’t necessary.  The video is below. I used 250 ambient temp at the meat.  Once wrapped with Leaf Lard as per the video, increased temp to 300.  Just follow the instructions in the video for the best pulled pork you’ve ever tasted.       ..read more

Tried this new pulled pork technique with fantastic results.  Smokey, moist without being watery, incredible flavor throughout so much so putting sauce on it wasn’t necessary.  The video is below. I used 250 ambient temp at the meat.  Once wrapped with Leaf Lard as per the video, increased temp to 300.  Just follow the instructions in the video for the best pulled pork you’ve ever tasted.       ..read more

Hi, a couple of questions regarding bacon on a 32BB, do you use a full basket of lump and add chunks of smoking wood. Do you smoke bacon direct on main grate and what dome temp are you looking for? Regards    ..read more

This is my second dry-aged prime grade Prime Rib I’ve cooked on a 23 Ultimate with outstanding results.  I am here to teach you how I achieved a roast with excellent crust, pink throughout - no dark overdone perimeter ring, and excellent flavor, and the tools I used.   SOURCES:   Adam Perry Lang book: Charred and Scruffed Thermoworks Video: Prime Rib Tutorial   TOOLS   KK 23 Ultimate or Similar KK Rotisserie Basket KK lower grill grate Weber Stainless Steel Grill Pan (Rectangular & Perforated) Jealous Devil Lump Charcoal  Fat scraps from the trimmings But ..read more

THE PERFECT BRISKET - TAKE 2 - TUTORIAL   His is my second post in regard to smoking the perfect brisket on a KK.  This is my second brisket where I achieved phenomenal results.  The bend/pull tests, perfect.  Flavor, exceptional.  Moist Flat. How did I do this?  I attribute my success to studying what the pros do - the guys that do this for a living and/or who’ve won hundreds of competitions.  So sit back, I’ll share my sources, and teach you what I did.  All the sources can be found on YouTube.   SOURCES   M ..read more

After a lot of research, trial and error, great talks with Dennis, I’ve unlocked some secrets to the perfect rotisserie Turkey. 1. Brine: 1 gal of water.  1/2 cup of kosher salt.  1/4 cup brown sugar.   That’s it.  Nothing more.  Top chefs I’ve talked to, that’s  all they use and all that is needed.  Brine for 24 hours.  Double recipe if needed. 2.  Baking Powder:  It must NOT contain aluminum.  Pat dry the bird after brining.  Use a fine mesh sieve and dust the entire bird.  This works great for crisping up the skin and also wor ..read more

I experimented with curing bacon the other day and it turned out amazing.  I can never go back to store bought. Recipe and photos below for those who want to try. Dry Curing Rub Pork Belly (2.5kg) 40g salt 40g brown sugar 5g curing salt 5g ground white pepper 5g coriander seed 5g ground mace (nutmeg as a substitute) 5g onion powder 5g garlic powder 5g ground ginger 5g ground fennel seed DAY 1:   Remove skin from pork belly.  Mix the curing powder and rub pork belly thoroughly.  Place in a Ziplock or vacuum sealed bag.  Place in refrigerator. DAYS 2-6: Turn the bag ove ..read more