Recent content by kc dave

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  1. kc dave

    What to do with This Grill - Convert?

    Wow. That is a lot of gas slots and too big. You need to have a more even pressure along the length of the pipe. You may only need 5 or 6 slots that size. Just eyeballing the measure, try blocking up the first first 3 on the inlet end with some folded foil. Leave the 4th slot open. Then...
  2. kc dave

    Short Notice "Help Me"

    So it was kind of a success. The plan was to get more smoke into a cut without destroying the meat and I think I got that although it's not the most tender, it's not tough nor dry either. Hopefully this link will work. Haven't bothered to learn how to post images yet. Not a great image but...
  3. kc dave

    Short Notice "Help Me"

    The loin is about the same diameter but thick sliced. You show a 2 1/2 hour smoke. Is that ever foil wrapped or just 2 1/2 open on the grate? I'm not certain my thick chops can handle it without turning into jerky. I'll probably hit 140 pretty quick If I tell you guys what I think I might...
  4. kc dave

    Short Notice "Help Me"

    It certainly does help. Like you, I have a wife too and that's where this started. She basically stews her ribs and briskets in the oven and calls it "Barbecue" because she put sauce on it. She's so cute. Yet, if she can cook cut ribs, then I should be able to smoke 'em and cook 'em out...
  5. kc dave

    Short Notice "Help Me"

    I appreciate the "Danger Zone" warning. I had the gut feeling I was pushing a limit of some kind. Dirtsailor is nowhere near being wrong. I realize the risk of running them dry. That challenge was the first time I even thought of cool smoking through the first stage. Thanks for the help...
  6. kc dave

    Short Notice "Help Me"

    The challenge it not to get quick chops but to smoke the slices. I think I can target a cool smoke at 120 to 130 degrees, but I have no idea how long to run that for.
  7. kc dave

    Short Notice "Help Me"

    I"m going to the smoker tomorrow (Sunday, July 19) so there's some time to pitch in. I'm going to do something for my first time. I was watching BBQ Pittmasters on TV and watched the finished boxes. It occurred to me to try and slice the meat before it's smoked. I'll be doing Pork Loin. 2...
  8. kc dave

    Corn Cobs for smoking

    Well that hurts. Last year I got two bushels of FREE corn from a friend. But I stripped the corn for the freezer and tossed the cobs. I did make some corn cob soup from some of them. Just didn't think about burning them. I can only imagine it's a sweeter kind of smoke. Is that true?
  9. kc dave

    Best BBQ in Kansas City?

    Russel's is one I haven't been to, but it's one that a good number of folks have recommended. Did Bryant's open another shop? Oh smudge. I googled it and I'm next door to Legends. *sigh* I'll go try, but the copies just tend more to not be the same. Why can't we just build bigger and better...
  10. kc dave

    Quickey Shrimp dinner

    Well, you've got me beat if you can cook shrimp straight on the grill. If you need a great recipe for Shrimp Jerky, just ask. ALL of my shrimp posts up in a well cooked, chewy... and chewy... and chewy form. Hitting the middle has between "still raw" and "shrimp gum" has been a fight I still...
  11. kc dave

    New to smoking...

    I shortcut the other way by smoking first (2 hour) and then going to a foil covered pan in the oven (with some water). That can be as short as 30 minutes. The finish time is according to taste. I've even done that in a stove top, covered skillet. For me, the difference is saturating or...
  12. kc dave

    Fun with charcoal

    Now that I had time to play with some sticks. What kind of stick fire can I build? That's how I started out but, as I said, one bad stick mucked things up. I have walnut and oak and one hickory in the yard to pick from. Things get mixed up though. I had some oak so I just started it in...
  13. kc dave

    Tonight's Chicken

    Does anything, other than smoke and salt, actually penetrate bird meat? Herbal steam, maybe? No doubt I'd be happy to eat what looks as good as that. . I'm one of those folks that doesn't care for Mesquite. Too sweet. But, then again, try to find a Mesquite plate that I left with food...
  14. kc dave

    Fun with charcoal

    Absolutely, mixing wood would fit the topic. My cousin put in a stick of East Coast pine for some chicken and it was great. Did it here with some Heartland Evergreen and it was... dog food. So whatever you do in the firebox matters. The best spice recipes can't beat bad smoke.
  15. kc dave

    Best BBQ in Kansas City?

    Nothing against Gate's and Jack's but the day you open a franchise location you take a step to being homogenized. Again. love 'em both, but... My choice would be to look for a single store shop. I usually get my BBQ from Bob, John, Randy, ... friends. The best comes from the backyards of...
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