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I hear yah. I haven't made roadkill chicken in ages. I'll have to dig in my files to see if I still have the recipe for it.

I put it on top of the fire, just before I put on the chicken. I also make an aluminum foil pouch with the leaves and allspice berries inside for the extra punch at the beginning.

It was 2kg of roadside chicken here tonight, done with boneless thighs. Haven’t done that one in a while and the kids love it. Served up with some simple coleslaw, a yoghurt/cucumber/garlic thing, and bread and wraps. Winner winner chicken dinner.

grilled boneless chicken legs. sometimes getting the second smallest kk is not ideal for cooking for 8 people

In case you don't have a thermometer:

IMG_0679.mov

Has anyone bought the cheftemp thing? Been showing up on my FB feed so of course I'm heavily researchng beforehand. https://www.chefstemp.com/shop/ I have a smobot i bought back in 19 or so, really like it but I'm over the wires. I also have a meater plus but as others have stated, can be touchy. Dropped on me 30 min in a two hour cook last night. I need wireless thermometer as I do much rotisserie cooking. Plus it is second app and Bluetooth unless I add a dedicated unit to do wifi from the Bluetooth. I'm after an all in one app, no wires other than power or recharging. Agnostic on blower -v- top vent.

Cooked to perfection !!!!

Karma's a...."female dog." He's going whole hog (pun intended) into his BBQ business and tasked me with getting some of the tech stuff up and running. If anyone's in or near San Diego you should look him up: https://kennys-pitt.com/

Yeah, that’s beautiful… Sent from my iPhone using Tapatalk

Perfect!

Beef tenderloin on the KK . Plated with some mushrooms and smoked squash.

Just got my hands on a box of pimento wood, it hasn’t arrived yet, so I’m not sure if it’ll be sticks or chunks. I’ve seen several videos where the chicken is cooked over pimento sticks or branches placed on a bed of leaves. Is that how you guys usually do it, or do you toss the wood straight into the fire?

just recent random non-kk stuff

Great night for pizza on the KK. I did two pies from Joe Beddia’s Pizza Camp book, roasted mushroom with mushroom cream, and a mortadella, ricotta cream, and roasted pepper pizza. The last one I made for myself with pizza sauce, pepperoni, mushrooms, banana pepper rings, anchovies, and mozzarella. All three were delicious! Sent from my iPad using Tapatalk

I have both and ThermoWorks is much better. Sent from my iPad using Tapatalk

Keep in touch with the customer. See if after a while he or she says they got tired of using the blower and just went to vents. I HAD to have a Stoker and a BBQ Guru, early on. Never use them anymore. Now I just start the CORRECT amount of charcoal, set the vents by eye, and read the smoke coming out the top. I like the Thermoworks Smoke thermometers because they have a dedicated radio receiver. I hate the app based ones that use your phone, most of those apps suck.

Hey all, sorry I totally missed this, yes that’s a BB32 Sent from my iPhone using Tapatalk

Cooked a rack of spare ribs on the 23 and a couple of relleno's on the 16 for lunch today. The spares were indirect with a few chunks of peach on the coals. I used poblano peppers 1 stuffed with a Roma tomato, onion, Italian seasoning and sharp white cheddar. The other for my wife was a mix of white cheddar and gouda. Cook on KK'ers Steve

Looks great !!!

Thanks for dropping by..

I haven't posted any cooks in a long while, just wanted to say Hello to all the KK'ers out there. I generally check in daily to admire the all the great food and various gadgets, tools and other equipment that I may not be able to go without, the duck hanger is very cool. Someone aptly referred to this forum as the KK shopping network. Good call. Cooked a couple of leg quarters yesterday with red potatoes and a couple of Jalapenos and a loaf of take n bake bread. Kook on KK'ers Steve

If I don't get enough smoke flavor, I just pair it with a fine Islay scotch

Need some more information before I can offer suggestions. What protein were you cooking? Brisket. Pork Butts, ect? What temperature were you cooking at? For how long? What brand of charcoal and type of smoking wood (chips, chunks, pellets,etc.) were you using?

Hi everyone, I’m still learning how to get that deep smoky BBQ flavor. Sometimes the food turns out great, but other times the smoke flavor feels too light. I’ve tried adjusting the vents and using different types of wood, but I’m not sure which method works best. Can anyone share their favorite tips for maintaining heat control and achieving a balanced flavor?