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The biggest bird I have cooked was only about 8 pounds but I'd cook it pretty much like I would cook it in the kitchen oven. One day I'll have a MEATER for this sole purpose, rotisserie cooks. -
Tony, you pretty much have the questions answered. I was surprised to ready that the basket was nearly empty but I bet that heat diffuser is partially responsible for that, just as you mentioned. Scotte, not sure how full your lump basket was but you can put a heap on it for a long cook if you like, really fill it up.
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tekobo, we will all be there for that winner dinner.
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Yeah, what Robert said! Plus, that Hermitage must have been killer with this gorgeous hunk of meat! Won't even mention the truffled spuds! DAYUM! Hope your friends realize how lucky they are to have a friend willing to share this meal, especially that wine, with them! -
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First time I've heard you name your KK, Tekobo! Inspiration was??
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First off, Welcome to the Obsession. Not sure what you're using for fuel, and at what temp you set the Guru, but you shouldn't have run out of a full basket of charcoal in a 12 hour cook?? I like to set the fan damper on the Guru fan to 50%, the KK will still draw air in even when the fan isn't running. I'm currently using Rockwood. My old favorite - Wicked Good Charcoal's Weekend Warrior, is very hard to find anymore. Depending on what's available near you - Royal Oak lump (not briquettes) is generally available and is decent stuff. Some folks on here like Fogo, but I didn't like it - HUGE pieces in the bag (too big), it sparks like crazy during lighting, and is very hard to light. Check out the Naked Whiz's database for charcoal. http://www.nakedwhiz.com/lump.htm No easy way to add wood chips once you're up and going. (Side question - are you using the big ceramic heat deflector? Most of us, including Dennis, don't use it. It just adds to your heat up time and makes adding wood even more difficult. Most of us use either a drip pan or just aluminum foil on the lower grate, with no difference in cooking outcomes.) Best choices for smoking wood over a long period of time - a modified cast iron dutch oven as a smoker pot, or Dennis' cold smoker attachment. Oh, and use wood chunks, not chips, as chips burn up too fast (and don't even think that soaking them in water works - it doesn't! Wrapping them in foil will prolong their burn, but you still won't get a long smoke production.) I just set the Guru controller, in it's rack, next to the KK. The flat metal piece with the holes/slots in it can be bent into an exaggerated L shape so it sits up. Slide the controller into the angled slots on the top end and viola - you have a stand so you can monitor the temps from afar.
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Ha ha. No. If money were no object and I could figure out how to magic up some space, I would trade my current two KKs for a 22TT and a 42. I think that would pretty much cover my KK needs AND it would be great fun, making a decision about a different KK colour. In the meantime I am still loving Milk and Meat and must just head out to fire Meat up for tonight's winner winner chicken dinner.
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Had to think of you whilst at a local restaurant - The Map Room - they specialize in "international" foods. So, guess what I spot on the Burger menu?? And, NO, I did not order it!
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