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looks fantastic !!!!

Motivated by C6Bill noting of the reduced rate of posting lately, here are a couple photos of the brisket point we smoked this past weekend. Yum.

I agree but some of us have gotten a lot older and arthritis has kicked in making things a little more difficult but one of these days before the snow flies I'll get another cook in. Still enjoy seeing what others are cooking on these BEST grills we all have.😁👍👍

I’ve drilled a hole and hung it from the hanger, but did not reverse sear and it came out good. The best way I’ve found is reverse sear with the charcoal basket splitter and baste with Adam Perry Langs method until about 100° then raise the temp to about 600 while resting the meat and then sear on the top grate just over the fire until about 120, basting and turning at 1 minute intervals. The temp rises after removing to just about 135…perfect! Sent from my iPad using Tapatalk

Been touring in Emilia Romagna. My KK has been calling for me! Sent from my iPhone using Tapatalk

Sure has been quiet in here for a couple weeks. Has everyone gone on a diet lol

I can understand that lol

😅 i'm not quite sure what he's asking tbh...

Hi David, My response is a reply to this statement "I'd love some direction oh how to handle the this system. " I believe John needs help from the ground up, the basics are a great place to start 👍

there's no video on what he's trying to do. i think he wants to do a reverse sear on a tomahawk using the duck hanger with a rib bone of unknown length. 1. you can use the duck hanger and hang them by drilling a hole in the bone. you need to bank the coals of course but you are using the kk to sear, will the bone be in the way in 22 at searing depth? (that is reversing the top grate and placing it way down on top of the coal bed). this is rather awkward as i mentioned because of the bone. this is really a hot and fast roast setup, which is not really a steak thing but anway... 2. you don't really want to use a rotisserie. it's not shaped for it. 3. you don't really want to use the cage. it's not shaped for it. 4. or you can just lay them flat on the main grate and reverse sear like a normal steak. there's no need to go through the trouble of hanging them.

Lots of video's here KK Video's

LOVE grilled octopus!

Grilled octopus w/wild sockeye salmon & quinoa

i think the long bone on the tomahawk is complicating your experience.

Hi, you might want to have a look through the video's Dennis has posted. When using the basket splitter you do not have lump under the side covered by the metal plates. The plates are only blocking off air flow. The lump should only be on the open side.

I wish I could handle this . I'd love some direction oh how to handle the this system. Thanks

Back to the original question.The basket cover or covers, make the unit an oven.

Again as Im new maybe the the fuel basket dissent need a cover unless you want un equal heat on one side.

A nother problem I have is if I'm going to to stay in the low and slow method.Lets assume filling the fuel basket on only one site. To stay in yr low rules, I cover the half fuel with the supplied metal cover. As I only have one cover is it proper a proper setup to use foil or drop pan. Or as I usually I cover other open fuel basket with a homemade cover to cover the the open the the fuel on Both metal plate. I added a small metal knob which makes it easy to add or adjust the fuel. b

As I'm new on a 22 inch unit, the meat would be close the as the higher its closer to the heat source. Another question what would the temp be I wonder if the steak would be even better using the rotesery method would be better.

Gotta love a nice pizza on the KK and two is even better.

Hello KK Family! Tonight was pizza night on the KK. I made 2 very different pies!! The 1st pizza I topped with my homemade greek spinach pie filling that I spread over my dough and topped with some mozzarella. The 2nd pizza I sliced a large onion very thin then sautéed it until it was caramelized . I then cooked some sweet Italian sausage and sliced it. I formed my dough added the caramelized onions as the base then the sausage, Locatelli Romano and greek oregano then the mozzarella. I filled the basket to the top with some B&B and Royal oak lump. I Used my grill gun to light the lump and placed the KK Baking stone in the KK. I let the KK heat soak for 1:30 When the stone temp reached 550 degrees I placed the pizza on the stone. I do use parchment paper on my pizza peel at first to make sure the pie slides off without any problem. I pull the parchment about 4 minutes into the cook. It took 6-8 minutes to cook. The crust was perfect crispy no flop and both very flavorful . gcb IMG_5544.mov IMG_5549.mov

Looks like you have the process down. Final product looks good. Hopefully it tastes good too I used to use a Firebird and Pit Viper fan to run my KK. I liked it but it blew ash all over and was just "more" than I wanted to deal with when using my KK. I bought it over a pellet grill or offset due to its simplicity. I enjoy it that way. Sold all of my KK gadgets about a year or two ago and haven't looked back. I jab a RFX Wireless prove in the meat to monitor when I do overnight cooks. Other than that, I just use my Thermapen. No more fans, controllers, etc.

Wow, what a great cook and I'm sure verrrry tasty.

Hi I might be interested, would you be willing to ship it to NJ?