New 2015 KBB - fast ignition

[Jeff Padell]

whet to start the 14 with the minion method put 10 KBB in the center hole and within a half an hour of all the KBB were going and ashed over
and temperature spike at 325 with water in the water pan
it's like an out of control fire match light everything lit up normally it takes awhile for the fire to work to the outer KBB

Now I did crack the lid a bit as even with hot water in the bowl the temp was sitting at 150 and not moving, That may have caused it to run rampant.

Also most of the KBB I use has been sitting in trash bags under my outside deck stairs since last year and may be damp, although it doesn't feel it so I may be used to working with slow moving KBB not good new dry stuff.

Anyhow, I closed the vents to 25% and the temp has settled at 225 but my concern is with a 6 lb butt on the 14.5 I will have to add KBB before the 8-9 hour cook is done.

We will see what happens. If I do have to do a coal change, what is nice about the 14 is that I can take the middle and top with the butt and water in it, and simply lift it off and set it aside, dump the ash and put a new load of KBB with about 2/3 of it already going. Done that before and had good luck.

I am doing the butt on the bottom rack, aiming for it to be done at 5 pm because at 5 pm the chicken wings are going on the top rack for 45 minutes and I want to crank the heat at that time for the wings.

 

[Jeff Padell]

The full load of kbb burned up in four and one half hours. I'm going to dump all the ash the remaining Kohl's and put a whole new loading forgive the spelling I hate this cell phone I can't get back to the keyboard I can only dictate and it doesn't understand KBB vs Cole

 

[Jeff Padell]

8 hours in, butt at 170, 6 pounder. Wonder if it is because I have it on the bottom grate. Temps of 14 holding at 224

 

[Jeff Padell]

11 hours to get to 190.
But tasting it, it is great!

 

[Rich Dahl]

Looks great nice cook!

 

[Jeff Padell]

took forever, 11 hours on a 6 pound butt!

 

[Bob H.]

Looks like it was well worth the wait Jeff.

 

[Jeff Padell]

I wonder if it was the water in the pan or cooking on the lower grate on the 14?

 

[Robert McGee]

Jeff;
I don't use water in the pan. My target temp with ribs and butts is 275 degrees. Most 8.0 lb butts finish in 8.0-9.0 hours.

At any rate, your pulled pork looks near perfect! Not much that's better than that, my friend!

Keep on smokin',
Dale53

 

[Jeff Padell]

Yes, I can't complain about the result! It was some of the most tender pork with a great bark that I have done! I used an injection of apple juice water sugar some salt and Worcestershire sauce

 

[Matt H.]

It's interesting you say that jeff. I smoked some salmon and ABTs on sat and used kingsford competition and my normal minion method with water in the pan and I had to close all my bottom vents completely to get it under 275. I haven't had that problem since it was new. I attributed it to the weather being quite warm, but maybe it's the competition. I only recently switched from blue.

 

[Matt Rector]

Great looking butt, nice ring! Great pictures also.

 

[Jeff Padell]

Great looking butt, nice ring! Great pictures also.

Cell phone pics

 

[Robert McGee]

Cell phone pics

We won't tell...LOL

Keep on smokin',
Dale53

 

[Jeff Padell]

Dale
How do you like your Performers? I have a OTG from 2000 that I hardly use but keep looking at Performers. The lid seems to be thinner than my OTG.

I am still wondering if I really need one since I may use the OTG a couple times a year, my Silver B is used 4 times a week or more year round.

 

[Robert McGee]

Jeff;
Only you can tell if you "need" a Performer. As far as the basic grill, the Performer is no different than the OTG. However, the "work table" is worth it's weight in gold, to me. If I had known what the Performer was all about, that would have been my first grill. Oh well, I finally got there and it WAS worth the wait.

Regarding gas, I have an excellent gas grill (not a Weber but a good one, nonetheless) but almost never use it. If I'm going to grill it's going to be real fire. I just flat like working with real fire, I guess. You can do excellent direct, or indirect, grill or smoke, on the Performer but since I got my first WSM, that's what I smoke on.

When it's all said and done, if we are honest, whether you're grillin' with gas or charcoal, you're still grillin' and I am all for it.

Keep on smokin',
Dale53

 

[JRAiona]

Like Robert, I have a gas grill, also not a Weber and use it a lot, but all my smoking is done on my WSM.

 

[Jeff Padell]

Dale,
I think it is want rather than need. I use the OTG about 2x a year, all my grilling is done on the Silver B. as far as a table I built a nice table out of an old Silver B I got for $25.

As Commander Spock said "sometime having is not so pleasing as wanting, it is not logical but it is true"

 

[JRAiona]

Awesome table Jeff. I wish I was handy enough to build something like that.

 

[Jeff Padell]

Awesome table Jeff. I wish I was handy enough to build something like that.

You don't have to be handy, I have seen some beautiful tables built here. The hardest part is taking the old grill apart. the table top just sit on the old grill top with two pieces of wood screwed to it to hold it in place and the top is just 4 pieces of wood screwed together and held of with brackets. It can all be taken apart and pieced replaced.

I wanted to leave the side tray on but the area where it will live wouldn't handle the wider size and I really didn't need it.