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@remi that might be the best looking porchetta i have seen !!!!!

Great looking chicken Steve !!!!

Great results tonight on the upper rack. BBQ with a vinegar binder and two rubs on the left, and Cornell Chicken on the left at 400°. Both turned out great with nice crispy skin. Sent from my iPad using Tapatalk

It really does. Stunningly beautiful in any setting. Sent from my iPad using Tapatalk

I'm just joking around Looks very nice! A KK looks good in any location.

It looks good Steve 👍

@remithat porchetta looks perfect! I'm envious, as I've never had one come out looking nearly that nice!

I have many straight up pics of it. I just thought it looked great among the blooming flowers. It’s a beautiful addition to my patio setting. Sent from my iPad using Tapatalk

That's the best pic you could do? Looks like you are trying to hide the KK.

Looks good 👍

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My lady friend asked for a turkey sandwich the other day

Looks delicious Remi! Sent from my iPad using Tapatalk

Beautiful cook. 👍👍 I can almost taste it. 🤩

Short notice dinner plans last night resulted in a 3.3kg porchetta on the roti. Good times.

I suggest you don't do anything. That black jacket of oil and smoke protects the material from moisture. Cement is hydroscopic, but the oil in the walls makes it hydrophobic..

You are good to go on a daytime batch of ribs.

Looks delicious! Sent from my iPad using Tapatalk

That’s fantastic! Sent from my iPad using Tapatalk

I saw your pic in the other thread you started. I replied to that one, you are fine. I'd also suggest watching a lot of the instructional videos here on the site, Dennis makes the process really simple.

The grill is absolutely fine. But two things, there is no need to be cooking ribs overnight. And I wouldn't suggest using the lower grate, the main grate is perfect for ribs. Try this. Four hours at 250 then wrap in foil and cook for another hour. You can adjust from there 👍

I have the MEATER block probes and wired ThermoWorks probes. I only use MEATER probes for rotisserie cooks. They work fine but they need to be pushed so deep into the food that for small cooks they can be impractical.

^^^ And if you really want to turn lemons into lemonade —have pizza ready to throw in when it’s clean and at temp!

If you’re concerned, get a hot fire going, about 600*, and let her rip. Hotter isn’t really necessary. If you’re up to it, let it burn a basket of coal completely. It’ll be clean enough after that. Sent from my iPad using Tapatalk