KK Cooking

2,734 topics in this forum

1. Smoking tips

   By Loonrapids, June 7, 2011
   • 13 replies
   • 3k views
   • 
   • DennisLinkletter
   • June 11, 2011

2. Perfect Brisket

   By smokykensbbq, May 25, 2011
   • 5 replies
   • 2.3k views
   • 
   • smokykensbbq
   • June 8, 2011

3. Pork Butt, Rotisserie Chicken, and Lava Bomb Cakes

   By MadMedik, June 6, 2011
   • 2 replies
   • 1.3k views
   • 
   • rick
   • June 6, 2011

4. Newbie to the Stoker Temperature regulator...it is Great!

   By MadMedik, June 6, 2011
   • 1 reply
   • 904 views
   • 
   • mguerra
   • June 6, 2011

5. First Rotisserie Cook: Very nice

   By MadMedik, May 30, 2011
   • 18 replies
   • 2.5k views
   • 
   • mguerra
   • June 4, 2011

6. First Wings

   By quedog, June 2, 2011
   • 3 replies
   • 1.4k views
   • 
   • quedog
   • June 2, 2011

7. Best Cut of meat for "Pulled Beef"??

   By MadMedik, June 1, 2011
   • 8 replies
   • 4.9k views
   • 
   • Firemonkey
   • June 1, 2011

8. Beef Ribs: Slow Cook not always necessary

   By MadMedik, May 26, 2011
   • 1 reply
   • 1k views
   • 
   • Firemonkey
   • June 1, 2011

9. First Butt and Ribs on the KK

   By bri134, May 28, 2011
   • 11 replies
   • 1.9k views
   • 
   • MadMedik
   • June 1, 2011

10. First Cook

    By bri134, May 28, 2011
    • 7 replies
    • 1.5k views
    • 
    • MadMedik
    • May 30, 2011

11. Baby Backs

    By LarryR, May 29, 2011
    • 5 replies
    • 1.3k views
    • 
    • slu
    • May 29, 2011

12. Roasted Peppers

    By slu, May 29, 2011
    • 2 replies
    • 915 views
    • 
    • slu
    • May 29, 2011

13. Top Sirloin

    By slu, May 28, 2011
    • 6 replies
    • 1.4k views
    • 
    • slu
    • May 29, 2011

14. Taste Differences

    By quedog, May 24, 2011
    • 5 replies
    • 1.9k views
    • 
    • quedog
    • May 26, 2011

15. Pork Shoulder Country Style Ribs Boneless

    By swalatee79, May 22, 2011
    • 0 replies
    • 969 views
    • 
    • swalatee79
    • May 22, 2011

16. Two Ducks w Bruce the greybeard

    By bwright, May 15, 2011
    • 2 replies
    • 1.1k views
    • 
    • DennisLinkletter
    • May 22, 2011

17. 10.6 lb Butt done waaaay early, need advice

    By kravnh, May 14, 2011
    • 2 replies
    • 1.2k views
    • 
    • kravnh
    • May 15, 2011

18. UPDATE: 10.6 lb Boston Butt - DONE EARLY

    By kravnh, May 14, 2011
    • 0 replies
    • 860 views
    • 
    • kravnh
    • May 14, 2011

19. Chris Lilly's Championship Pork - how long for rub?

    By kravnh, May 10, 2011
    • 8 replies
    • 2.1k views
    • 
    • kravnh
    • May 13, 2011

20. First Roti Chicken

    By tkline01, March 30, 2008
    • 19 replies
    • 2.9k views
    • 
    • Firemonkey
    • May 12, 2011

21. Getting the KK to 500 degrees

    By Coughlin, May 1, 2011
    • 11 replies
    • 2.7k views
    • 
    • primeats
    • May 6, 2011

22. Dry Baby Back Ribs??

    By MadMedik, April 27, 2011
    • 3 replies
    • 1.9k views
    • 
    • Saison
    • April 27, 2011

23. Easter 2011 cookin'

    By Sanny, April 22, 2011
    • 5 replies
    • 1.6k views
    • 
    • ifly61ce
    • April 23, 2011

24. Suckling Pig 1 2

    By slu, February 26, 2011
    • 26 replies
    • 8.3k views
    • 
    • slu
    • April 23, 2011

25. High Temp Brisket

    By slu, April 18, 2011
    • 4 replies
    • 1.1k views
    • 
    • slu
    • April 18, 2011