Sharon

I have a FireBoard 2 as well and use it with a Guru viper on my KK 21. The FireBoard 2 is and the Guru fan is a great setup and like it much better than any other I’ve used (and I’ve used 2 couple of highly rated others). What lump did you use on your cook and how long did it take? I’m throwing a 9.3 lb butt on my KK tonight (ready to go around 11pm) with hopes that 1 big load of Fogo super premium (really large pieces) can get me through without having to reload. Shooting for a 225-230 temp. Hoping it will be ready in time for dinner to share with friends tomorrow night. Think it might or should I goose up the temp a bit? Must admit I am out of practice and flying solo so I’m feeling a bit overwhelmed. Thanks for any info and encouragement you can give. Sharon

I believe that a member posted some time ago about a rotisserie setup for a diminutive (now discontinued) 16” KK. As I am now a single person, often cooking for one, I would like to replicate that setup if possible. Any information would be greatly appreciated.

I have done my spatchcocked bird this exact way several times. It makes the most beautiful gravy we have ever tasted. I actually add more veggies (some scraps I keep in the freezer instead of tossing them; ie carrot celery, onion trimmings and skins etc) and a little less liquid. I take a large disposable roasting pan (doubled for sturdiness and safety) put it on the lower rack, put the prepared turkey on the main rack (NOT skin side down and my side dishes on the upper rack, therefore air circulates totally around the bird and cooks evenly. Wouldn’t be without my wonderful digital thermometers, put one in the breast and the other in the thigh. I follow Kenji Alt López’s (Serious Eats.com and The Food Lab fame) advice at the proper temperature to cook the meat to which is lower than Meathead’s and never had an undercooked bird, in fact so juicy that I must place the cutting board even with the juice well into a sheet pan to gather all the delicious juices to add them to the gravy. Getting ready to start up the KK now, i’ll try to document this cook, I went a bit crazy when I saw that Wallyworld had butterball turkey’s for $.98/ lb and bought FIVE. Four are in my freezer and the 12lb guy is dry brining the the refrigerator. Happy turkey day all! Sharon

Wonderful! What temp were you shooting for and how thick were your chops? I had issues last night with my chops. Hoping to learn more about your success. Thanks

Beautiful! Welcome to the family! I have had two of the old Richard Johnson's K's (1999 versions) and a Big Green Egg. This beats all! You will be so happy.

Did a small pork picnic on the rotisserie, sorry no pics for this cook. Love our Thermoworks probes, they are the best. (Hint, Christmas?) Roast was small, could have easily been done it on my old RJ K3, but just wanted to play with the rotisserie. Issues with rotisserie, but Dennis came to the rescue, just several hours after a question. After having questions/issues with vendors with other ceramic cookers over the years, Dennis is the most refreshing person I have ever dealt with! Even though we are newbies with our 22" high top, but not to ceramic cooking, we are enthralled with our new KK. We have asked Dennis to build a matching baby KK (16.5" high top to match my bigger girl) and it should be here in the next several weeks. Can't wait! Just need to sell my old RJ K3 now. McKenzie, we will have twinies! OBTW, the rescused pork picnic was out of this world! Bark like no ever.

Delicious looking! I am a fan of no knead bead done in cast iron pot. May need to adjust recipe to work in our KK and her a whirl.

Sounds interesting, Aussie Ora, what does a mulberry taste like? You'll have to us know how it turns out. We'll be waiting to hear.

Also, thank you for your tips on loktite". I also asked the same question to hubby.

I would foil the wing tips or chop them off inn the future

Thanks Bruce, you are the master!

Done, go see it!

Would love a separate PC section. Makes it easier to share. Have much to share with a PC and KKs owners and prospective buyers have much to navigate. My vote is YES.

Spatchcock is one of my favorites to cook birdies. So nice. Trying to expand my reportrie. Your cook looks amazing! Thanks for sharing.

Bag of Ocean Spray or other fresh cranberries (12 oz) zest of one navel orange fresh squeezed orange juice (about a 1/4 cup) 1 large Granny Smith Apple or 2 small ones - peeled, deseeded, and roughly chopped 2/3 cup of sugar or up 1 cup depending on your taste (we like it a bit more tart) 1/2 teaspoon ground cinnamon Mix all in about a 4 quart PC, run it up to first red ring for about 5 minutes or so, let pressure come down naturally, set out warm and enjoy. Even better day 2! Recipe courtesy of Kuhn Rikon with a few adjustments.

Thanks Mackenzie! Coming from you it's a huge compliment. I will post my cranberry sauce recipe on the recipe part of the forum. I suspect that you'll enjoy the fact that it's done in the PC. Easy peasy!

Happy turkey day to all! Too chicken (pun indented) to try the rotisserie for turkey given my adventures earlier this week. Maybe next time. Still have another 12 1/2 lb in the freezer. After much debate decided to go with traditional turkey in a foil wrapped roaster and rack. While beautiful, juicy, and decilcous, didn't have much of the smokey flavor we love. Next time indirect on the main grill with a diffuser underneath or rotisserie. Meal was complete with fluffy mashed potatoes, sausage potato and bread stuffing cooked on the side, roasted cauliflower, and homemade cranberry Apple and orange sauce. Of course there was wine for all.

Tony, thank you, you have to love home made stocks and the control you have over commercial ones. Once you taste homemade stock you will never go back. And Just roasting your veggies, etc on your KK and including it in an already cook in the next step in incredible. So easy while cooking on your KK. Go for it. I've cooked stock on a slow cooker, a braiser, and a pressure cooker. My preferce is now roasting on the KK and finishing in my pressure cooker. The braiser comes in as my second favorite, just my option. I really want a baby KK now, even I'm a newbie to compliment my bigger girl. Tried to snag a Black Friday deal from Dennis, but the one I wanted was already snagged up. Dennis confirmed. Boo hoo.

You are right, just a manner of speaking, "put your feet up" meant take it easy.

Oh my! That looks awful and mighty painful! Time for her to put her feet up and let others take care of her. Be sure that she gets some PT down the road to regain full use of the finger back.

"Pressure perfect " is one of my favorites. You are well served by Lorna Sass and her pressure cooker recipes.

Lorna Sass recipe books are my go to for all pressure cooker recipes. My next best bet is Rick Rogers and Arlene Ward. Hands down, my favorite is Lorna Sass, a winner of many culinary awards. Basic and great. I can read a recipe book like a novel and enjoy it so. Look foward to so many great posts on the KK forum, learn from them and participating. My best,

Mackenzie, you are amazing! Never thought to pressure cook eggs, how wonderful is that? Got to try it. I actually have more pressure cookers than grills (5 of them), all sizes from a 2 3/4 quart frypan to a 12 quart stockpot. All Kuhn Rikon stove tops. Love them and get such good consistency high altitude cooking. Just have to adjust cooking time upward, in my case 20%. A pressure cooker use suggestion. I make my own chicken, beef, and vegetable stock. Saving shrimp shells in the freezer to make a shrimp stock one day soon. Don't like to waste vegetable scraps. I pile all the onion skins and trimmings, garlic ends, carrot ends and skin, celery trimmings, and anything else that looks good into a ziplock freezer bag until needed. I also take bones, label them please. With chicken or turkey I chop them up with my handy cleaver, so the marrow leaks you and gelatinicess. Freeze them separately from each other. Now come the fun part. On stock day, take out how much you want, throw them frozen into a foil pan (might throw in a couple fresh veggies) put them on the upper rack in your KK while cooking delicious. About 350 degrees or so for how many hours you wish about 3. What you get is beautifully smoked veggies and bones to put in your pressure cooker. Add them to the pressure cooker, almost cover with fresh water, bay leaves, and a couple of spices (I never salt my broth) , bring up to pressure on the second red ring for about 30 minutes for poultry, 60 for beef, (times for normal altitude - non adjusted) let pressure come down naturally, strain through cheesecloth, let fat rise in refrigerator, peel off fat and you will have the most wonderful smoked broth you've ever tasted, virtually for FREE, just a bit of time and effort. Great base for soups and stew, wonderful change for PC rice, etc. If i don't use it all within a couple days, I freeze it in 2 cup increments in ziplock bags.

Thanks for all your kind comments. Bruce, between the size of the bird, the fact that hubby kept peeking, and a cold rainy night, it took about 2 hours at around 335 degrees. Thinking of reverse searing a thick NY strip on the lower grill with split charcoal basket tonight, and slow cooking a nice salmon fillet tomorrow on Pleather. Wednesday she gets a day off in order be put back to work on Turkey Thursday!

The rotisserie and lower grill pan arrived promptly last week, even beat it the motor from onegrill here. After a slight panic that I was missing parts (shafts) and a reassuring call from Dennis, the missing shaft were found in the spare part box that came with my KK. Motor arrived the next day, more panic, the guides on either side of the motor that slip onto the bracket were too close to the motor. So I got my trusty flathead screwdriver out and manhandled the motor guides to force it to fit. Fired up the KK and got the Chickie out, and ready to go. Oh wait, shaft that went to the motor was unscrewing. Off the the hardware store for some locktight. Applied it, now got ready again, and loaded the bird. Oh no, the locktight wasn't holding and the bird and fire were ready. Only thing left was to reverse the motor to counterclockwise spin. Took the bird off the rotisserie once again, gave it to my sometime resident engineer husband, who, following excellent instructions posted in maintenance section of this forum, reversed the spin. So now onto the cook, FINALLY! She's a big girl, 5 3/4 lbs. I put a smallish quartered onion in her cavity, brushed her with melted butter spiked with a bit of dark rum, liberally sprinkled lemon pepper, salt, and paprika (for color) on her and was good to go. A couple chunks of apple wood and we were off to spin. Between the resident engineer who wouldn't stop peeking, the size of the chicken, and a cold rainy evening, it took longer than expected, but the wait was worth it. The juiciest, prettiest, smoked chicken we've ever tasted! Wow! And we thought our gasser made great rotisserie chicken! Anybody want to buy a nice stainless steel gasser? Pictures below