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  1. kevin james

    Pizza Practice Time!

    Decided to practice on my pizza today. Just a basic cheese pie with wet mozzarella, but tried a couple different techniques. First thing that was different was I tried using a pizza stone. I preheated the oven to 500 and let the stone sit for 20 minutes when it got up to temp. Meanwhile, I...
  2. kevin james

    Pork Butt & St. Louise Ribs on the KAT Reverse Flow

    I fired up the Kat 24x48 reverse flow yesterday for some pork butt and ribs. Ribs were St Louise style with two different rubs. Sprayed both with apple cider vinegar as a binder, then one rack with my normal SPG treatment, and the other got rubbed with Heath Riles Pecan Rub which is my favorite...
  3. kevin james

    Kat Smoker Review

    I too live in NorCal and bought a KAT 24x48 Reverse Flow, delivered in July of last year. I agree with everything you said. Ken was great to deal with and made a few custom mods for a very reasonable price, he delivered it to me on a Friday night and helped me get it through a Very narrow...
  4. kevin james

    Extended 18 hour active Brisket Hold Experiment Was a Success!

    While I do understand your point, I am not attempting anything here that the most famous BBQ restaurants are not doing on a daily basis. Most cook their briskets today for tomorrows service. This is something that has been documented and discussed many times. Franklin for example pulls his...
  5. kevin james

    Extended 18 hour active Brisket Hold Experiment Was a Success!

    So lately, I have been obsessed with finding a way to do 12+ hour brisket holds as I'm convinced it will make life easier by giving the ability to cook today for tomorrow's dinner so I don't need to choose between staying up all night, or waking up at 4AM etc. when I want brisket. It will also...
  6. kevin james

    Cleaning outside of offset smoker

    I'm just wondering what do you guys use to clean the outside of your offset smokers? My 24x48 sits outside in the back yard, and unfortunately it is exposed to the elements year round since my yard is too small for a patio cover or awning, so it gets rained on etc. I do hose it off now and again...
  7. kevin james

    My New TMG Pits Copperhead

    Wow, that thing is beautiful! Congrats! I just don't think I'd have the patience to wait until Memorial day weekend to cook on it though!
  8. kevin james

    Full Spare Ribs & Chicken Halves

    The Pineapple Chipotle Glaze is simple... just 4 ingredients. White sugar, pineapple juice, Chipotle powder for heat, and a little bit of pectin to thicken it. Super simple but has a great flavor and puts a nice shine on the ribs.
  9. kevin james

    Full Spare Ribs & Chicken Halves

    Fired up the Kat reverse flow yesterday for some chicken and ribs. I usually do my spare's St Louis style, but decided to go with full spares this time. Lately, I've realized that I prefer to keep things simple in regards to rubs, and mainly go with SPG on pretty much everything so the natural...
  10. kevin james

    Offset smoker chicken problems

    Certainly worth a try. I do like cherry... so maybe I'll throw some of that in the mix here and there.
  11. kevin james

    Offset smoker chicken problems

    Wood is white oak splits.
  12. kevin james

    Offset smoker chicken problems

    Update. I talked to Ken from Kat Smokers today and he gave me some tips. He said I'm cleaning the smoker way to often and he thinks I messed up the seasoning by scraping with a metal putty knife (oops.. my bad). Basically, he said seasoning the smoker closes off the pores in the metal, but when...
  13. kevin james

    Offset smoker chicken problems

    Thanks guys. To answer a few of your questions: 1. Mike243: Yes, the chicken is dripping, however I have tried in the past sitting the chicken on a cooling rack over a roasting pan to catch drippings. Still got the same result, although I am willing to try this again. I do notice that the side...
  14. kevin james

    Offset smoker chicken problems

    Over the last several years I’ve been working hard, dialing in my recipes and processes for everything from pulled pork, pork ribs, tri-tip, brisket, and a few other things here and there. I've also graduated from an electric smoker, to a pellet grill, to a WSM, and finally an offset. There was...
  15. kevin james

    Quick brisket questiom

    It's a little bit late now, but next time you may want to set it on the counter and vent it for 20 minutes or so and let it come down to 180ish before you stick in in the cooler to rest. Sticking it straight in the cooler it could continue to carryover cook and you could end up with it being...
  16. kevin james

    Beef and Pork Ribs with a side of Brisket Pinto's

    Give it a shot! Experimenting is what makes all of this fun :emoji_metal:
  17. kevin james

    Beef and Pork Ribs with a side of Brisket Pinto's

    Thanks. I've been testing and making small tweaks to my pork spare ribs for a while now... but I think I have my process on them 100% dialed now and wouldn't change a thing. The last tweak was the membrane... I have always pulled them... but after hearing both Aaron Franklin and Terry Black's...
  18. kevin james

    First smoke on the new WSM (pork heavy)

    Everything looks great! Nice job, especially for a first cook on a new smoker!
  19. kevin james

    Beef and Pork Ribs with a side of Brisket Pinto's

    Thanks. Sure, the pineapple chipotle is just a rib candy glaze and goes on after a regular sauce. Just a little bit to give it that shine and a little sweetness and a hint of heat. I only put it on the top, which gives a nice contrast as you taste the regular sauce on the bottom and the sauce...
  20. kevin james

    Beef and Pork Ribs with a side of Brisket Pinto's

    I decided since today is the first day of spring it would only be fitting to celebrate by cooking some good BBQ (not like I really need a reason, but hey… any excuse will do lol). I decided to do some beef ribs so I went to Costco last night and got a twin pack of beef chuck short ribs, and I...
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