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Went to find a 2qrt duchie today and was lucky the camping store was having a sale saved ten dollars on this got it for 25I drilled three holes and chopped up some cherry wood with my trusty axeand added some apple wood chips filled my basket with some robot turds and put the dutchie onfoiled my double drip pan and on they go I was looking at a flour base seal but looking at a few sites I went with the foil. I can recall CC mentioning his mate done it that way worked a treat The smell I am getting is off the Richter scale to lovely will update when they are ready Outback Kamado Bar and Grill[emoji621]

Got my rotisserie drive shaft situation sorted, so time to spin a chook. Might as well try that Extruded Coffee charcoal Dennis included with my order. Here's the chook all dusted up with Oakridge BBQ Jah Love Jamaican rub. That bird is going nowhere. Spinning nicely: Almost there: The finished product: This was my first chook spin on the KK. Have spun many a chook on the Joetisserie. Can't believe how much more moist and awesome the KK spun chook was. Also, that coffeewood charcoal...gonna need to get me some of that in lump form.

First cook turned out pretty good. 8 lb Pork butt took about 8 1/2hrs. Over shot my temp a little but not too bad. I was going for 250 and that's where I started but ended up at 280 by the end. One thing I can say is there's not much to mess with. I did take a long time the warm up ( like 2 hrs ). Not sure what that was all about but I'll get the hang of it.

^^Posts like this are why I have a cabinet full of rubs. I've tried most of these and agree on many of those listed as staples (and discards), but then there are a few more I haven't tried that I'm compelled to track down. The slabs and John Henry's peach sound interesting. For me, this is currently my A-team: Oakridge Carne Crosta for steak Oakridge Black Ops or Meat Church Holy cow for brisket Meat Church Holy Cow for other beef Oakridge Jah Love for whole chook Meat Church Honey Hog + Honey Hog Hot for pork ribs Dizzy Pig Raging River for Salmon Others I like, but don't use as often: Simply Marvelous Cherry and Spicy Apple Dizzy Pig Mediterranean 'ish Dizzy Pig Pineapple Head Oakridge Dominator on pork ribs Just got my sampler pack from Lane's, so will be giving those a twirl soon.

Doing my part to get "chook" into American slang.

looks great. As for the temp, the left dial looks good. I too like having the right open but use the smallest hole. Having it open as much as you did is what resulted in you having the higher temp. The hardest thing about learning to cook on a KK is learning just how little air is required to get it going.

You've got that right, Tony and your cook looked extra tasty too.[emoji4]

Isn't this the best DIY project for the KK? Works so well and so easy to do.

Here's some pics of the BBQ ribs for the Throwdown this afternoon. 2 racks of Baby Backs (rubbed with Slap Yo Daddy Hot rub) and Country Style ribs done Char Siu style (classic NOH marinade overnight, with a dusting of QNami and Cimarron Docs.) Going on the grill (indirect, 225F, with Hickory, Maple & Cherry wood in the smoking pot). Done. While they came out great, the sad news was that I didn't place in the competition. As a small consolation, neither did the reigning champ (who does BBQ catering on the side.) Congrats to the winner, who did authentic Korean Kalbi ribs.

Sure, how can I say no.. you pick up the postage..

Glad to see someone else trying out the smoke pot! I'd been happy with my results.

@billg71 and @egmiii - appreciate the apologies. We're family here and we do argue a bit about our passions. Lots of spirited debates over the years on all things BBQ - foil/no foil, sauce/dry, briquettes/lump, etc. All we ask of Forum members is to keep it civil. I'm as adventurous a cook as anyone on here, and I mess with recipes all the time, including ones for sauces and rubs. Experimentation is what makes this fun for me and keeps me interested. Over the years, I've found a few favorites that I've not been able to improve on, like Robert said. Others, if I find them lacking in some way, I'll try and "fix them." Sometimes with moderate success. Again, like you guys said, it's part of the journey that is BBQ. We're eager to share what we do here and hope you both will continue to do so.

Mine's on the KK as I type this. Maple, Hickory and Cherry wood chunks. Got 2 racks of baby backs going and batch of Char Siu country style rib pieces for a picnic this afternoon, that's also my Homebrewing Club's annual BBQ Throwdown. We'll see how well I do in the judging.

the pot really changes the smoke profile Aussie. Not sure I can ever go back to just throwing wood on the lump again.

Aussie that looks excellent i bet with the smoking pot that made the cook coloring looks fantastic

Wow, Aussie, you not only has l aroma you have beautiful colour too, very good eats.

Yeah I did drill the holes and what a beautiful smell I got Outback Kamado Bar and Grill[emoji621]