slicer

Re: Smoked Pork Belly Peppered Bacon The Wynn Hotel Buffet in Las Vegas

Has Any smoked a pork belly before? I just tried a smoked peppered pork belly bacon at a restaurant and it was fantastic. Does anyone have a recipe to cook a pork bely in their kk?

Thanks Thanks, Will try them this weekend. I will post picts.

Cooking tips Please Great looking Beef ribs. Can you please providing cooking temps, times and recipe. My last beef ribs came out like beef jerkey. Thanks.

Re:June 10th.. Happy Birthday to me! Haven't been on the forum lately, but Happy be-lated birthday Dennis.

Re:OK, Heat Diffuser Verson 5.0 Where are you getting the ceramic heat deflectors? I tried other materials like flower pot clay liners, but they become brittle and crack. I also tried a pizza stone with no luck. I also like the direct cooking method.

Re: First brisket The angle of the picture makes it look like a roast. I should have shot the photo from the front. It is actually flat. I should have trimmed off more of the fat, it was almost 1/2 thick.

Cooked my first Beef Brisket on my Classic KK #113. 7.5 lbs USDA Choice from Smart & Final. Cooked it at approximately 225 degrees for about 14 hours. Rubbed it down with mustard then some Harley Rub from Texas. It came out juicy and oh so tasty. I also had some chicken thighs to hold me over until the brisket cooked. My wife also loved it and she's not a big fan of BBQ.

SuperBowl Pork Looks delicious. I was thinking about cooking my first pork butt in the KK. How long did you cook it and at what temp?

Dennis, Firemonkey It has 2 gaskets. I adjusted the latch as far as it can go. It did help, but there is a small gap. Please email me or send me a PM with instructions. The time difference may not be conducive to phone calls. Dennis can you also tell me what the two hollow tubes at the end of each side of the grill used for? I just attached photos of my new KK. Thanks .

Thanks to Dennis and a good deal. I just received my Classic KK #113 yesterday. (':D') I took about 1 hour to uncrate and assemble. I tried my first cook at about 200 degrees. of chicken legs and thighs. Took about 3 1/2 hours. Temperature kept fluctuating 195-300. Today I tried to do another cook, I had a tough time controlling the temperature. I could not get it below 300 and when I tried to extinguish the fire it stayed at 300 for some time. I noticed some smoke coming from the rim and the rotisserie holes. Any ideas on how to close off the rotisserie holes and get a tighter fit between the rim? Pictures will come soon.

There is not a good time to lose a loved one,especially during the holidays. Our prayers are with you.