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Found 1 result

  1. Hi All, Last night I cooked up a nice pork roll on the KK. I had originally cooked these in the past indirect with the double bottom drip pan and got the KK up to around 350F. However this time I tried putting the pork on the top shelf and doing it direct over the coals. Well I think this is the way I am going to do it from now on. The crackle was killer! The best I have done in the KK since I have owned it. Thats been one of the parts of my cook that i wanted to nail, the crispy crackle is always a winner when entertaining guests. I could easily make it on my old weber but never as good on the KK. Well now I have. Its even better because the crackle was crisp but the meat was moist inside. So thats a winner all round. So the process was: - Heat soaked the KK for 2.5 hours to 250F (didnt want to get it too hot as I wanted to bring the temp down later in the cook) - Prepared the pork - Upped the temp on the KK and opened the vents wide open for 30 mins. This got the coals nice and hot. 3 turns i believe on the top - Put the pork in on the top shelf - 1H with the wide open vents holding around 350-380F - Closed the bottom vent back to about a 1/4 on the left dial and 1.5 turns on the top vent - Cooked till it was 145F IT - Pulled it off and rested for 20mins - Carved it up This is the basic approach that I took. Would love to hear any suggestions, but I will be giving this another try in a week or so to see if I can still nail it
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