Kamado E6

[ChuckO]

Maybe it’s my altitude, but I’m not getting the fuel mileage anticipated.

Maybe it’s the altitude? But basically a full basket barely made it to 4 hours at 250. I ended up pulling them at 4 hours and finished them in my oven at 250 for an additional 2 hours.

Any thoughts?

ps: Mia (first deer photo) seems very interested in BBQ, her daughter Nicky, not so much

 

[Brett-EDH]

one full CB will not be enough to do a rack or racks of ribs. for indirect ribs, you need two CBs at low temp.

fire up a corner of each CB so that you've lit 5 coals and then button up the E6. with both CBs running, you will get to the 4 hour mark easily and be able to maintain cook temp from start to finish.

this method works for runway ribs as party ribs, or by using he deflector for LAS ribs as racks. the deflector is needed to spread out the even heat in the chamber.

i use mostly KPro for this rib method. i also usually invert two CBs on the coal grate and run KPro in a straight line (runway) for full rib racks. CBs alone aren't enough IMO except for party ribs which cook in 2.5 hours.

 

[R Chin]

Agree with Brett - regular kettle would need probably equivalent of 3 or more baskets for a rib cook.

You may just want to run more fuel until you get a feel for the e6

Altitude would only affect cook if you were using water pan

 

[ChuckO]

Good info. Just to be clear; two CB’s should be able to go 8 hours at 250? These ribs were done at just shy of 8 hours (but hind sight says I could have pulled them at 7.5 hours) as a after thought; my Saturday cook I had the vortex upside down in the center and I cooked the ribs directly over the center of the vortex, but with the defuser between. I’m thinking no more center cooks? The were over done even though the pit temperature never surpassed 250

 

[Brett-EDH]

Good info. Just to be clear; two CB’s should be able to go 8 hours at 250? These ribs were done at just shy of 8 hours (but hind sight says I could have pulled them at 7.5 hours) as a after thought; my Saturday cook I had the vortex upside down in the center and I cooked the ribs directly over the center of the vortex, but with the defuser between. I’m thinking no more center cooks? The were over done even though the pit temperature never surpassed 250

I’ve never gone 8 hours for ribs. Eight hours is a 16# brisket. For that I load around 2/3 the coal grate, with one inverted CB to keep the briqs tight.

Two CBs should yield around 5 hours of consistent 250°F heat. At 275°F I’d load more briqs using the runway coal grate layout.

I’ll dig up a pic for you and add it here.

 

[Brett-EDH]

Full rib racks, up to 4, using this method:



You’ll scrape up any leftover coals and reuse them in your next cook. You won’t run out of fuel for 4 rib racks at 250–275° with this setup.

12# trimmed brisket



This will get you 6.5-7.5 hours for an up to 12# trimmed brisket.

For a larger brisket, say 14-17# trimmed, this setup has worked for me:



I usually embed 2 tallow napkins into the coals and then light them. Once I have fire, around 5 minutes, I’ll then add deflector plate and set up the cooking grate. Usually can have food on and cooking in 20-30 minutes max.

 

[Brett-EDH]

From a big brisket and long cook, probably around 8 hours total:



This was before I self discovered inverting the CBs for better results. Better fuel density and tighter packed fuel I’ve found reduces the amount of fuel needed for longer cooks.

Mind you, the lower coal grate layout area could have still help more fuel. I’ve just never needed more than 8.5-9 hours fuel in a cook.

The E/S6 is a fuel miser. The double insulation really holds heat well.

 

[Brett-EDH]

Full St Lou rack will run 3.5 hours max on the WSK. And that includes wrapping in foil at the 3 hr mark when running 250. More than 3.5 hrs and you’re at full FOTB ribs. We prefer a bite, not mush. So my ribs get wrapped at 190 so I done blow past 205/210 max.

 

[ChuckO]

Exceptional information Brett. I’m going to do either chicken thighs or quarters next. My goal is to have a steady pit temp of 300. Seems like this would be the best setup for that?

 

[Brett-EDH]

Exceptional information Brett. I’m going to do either chicken thighs or quarters next. My goal is to have a steady pit temp of 300. Seems like this would be the best setup for that?

Skin on or off? You have to hit 375° for at least 20-25 minutes to have crispy skin unless you’ve done a dry brine exposed in the fridge overnight.

For those chix pieces I prefer to use two Cans in the center circle position with them sitting on the coals rack in the upper position.

I first sear the skin on pieces, skin side down to mark the skin, then flip to the other side for a few minutes and then move the cuz to an outer circle in a ring at 350°. Cook time is usually 30 minutes after the searing.

I’ll find and post some pics of this.

Note: I keep heavy duty foil below the chicken to catch the drippings when in indirect. It keeps the WSK much cleaner.

 

[Brett-EDH]

 

[Brett-EDH]

Chuck, you could use that setup too. As a direct method and then ensure you’re flipping so as to not burn or dry out the bird pieces.

 

[Darryl - swazies]

Chuck...................Brett is laying down some good info here.......probably the best info.

Pretty much every for smoking I just use the 1 upsidedown basket on the lower grate to eliminate some space I don't need.....
Ribs, shoulder.......even a sensible rack of beef ribs.........the only thing that takes longer usually is a brisket.
I would us no baskets for that cook.
I have never used a basket right side up on the lower charcoal rack personally....I do want to make sure there is always a bit more charcoal then I need for each cook.

I would also run the charcoal in the upper location if I was to do any chicken.....I had a couple posts doing spatch chicken with 2 Weber baskets off to one side and the chicken is laying indirect....foiled underneath to catch the nasties........
Was able to pull off that real golden look we all want to see when doing a skin on bird or pieces.
I will try and find it and upate it here for another tid bit of help.

Edit: Maybe I didn't post that chicken cook, having a hard time finding it.

 

[ChuckO]

Thanks guys, great info, thanks much! There more to this BBQ than a Kettle. Some methods transfer over, but there's several approaches that are unique as evidence in your posts. Thanks again

 

[Todd K Wisc]

Maybe it’s my altitude, but I’m not getting the fuel mileage anticipated.

Maybe it’s the altitude? But basically a full basket barely made it to 4 hours at 250. I ended up pulling them at 4 hours and finished them in my oven at 250 for an additional 2 hours.

Any thoughts?

ps: Mia (first deer photo) seems very interested in BBQ, her daughter Nicky, not so much

I get better life from B&B orange bag and jealous devil briquettes. That makes a difference too. Brett also does long cooks I believe with lump. I like the consistency of briquettes for low and slow.

 

[Brett-EDH]

I get better life from B&B orange bag and jealous devil briquettes. That makes a difference too. Brett also does long cooks I believe with lump. I like the consistency of briquettes for low and slow.

I do a mix of JD, KPro or B&B for LAS cooks. All depends on what’s in the WSK at the time.

I think my longest cook session is around 9 hours for a jumbo brisket.