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Was thinking whole or road kill thought why not halves lol injected the breast and legs with an apple sauce,brown sugar onion and garlic mix and sprinkled with some Oakridge sweet dominator rib rub and plated Outback Kamado Bar and Grill

Pulled the pig at almost exactly 8 hrs. Kept the KK at 270F for almost the whole cook, took it up to 300 for the last hour. The loins hit 180F about 6 hrs and the front shoulders at 7 hrs. The back hams were still at 164F at 7 hrs so I pulled the extra foil I had at the hams, pushed all the foil that I had for extras drips tight to the pan and then pulled the pan forward. Within an hour the hams were at 190F plus and the rest of the pig was 200+ to high 190's. As you will see from the pic's below it was a beauty and after I cut the skin away with scissors, the meat just pulled away from the bones. The top quarter inch of the loins were a little dry but all the other was very moist. Everyone commented on the smoke. Coffee wood is something new to the Midwest....was a big hit. The smoke pot lasted about 5 hrs into the cook. I already had about 5 hrs into that pot so the time I got on the pig was about perfect. Lessons Leaned: Couldn't have done it without all the good info on the forum. Foil on the snout and ears worked out well. I'd still do the shield on the hams, just pull it earlier. 31# pig was big on a 32" KK but with a little trussing there was plenty of room. Remote thermometers are a must. I only opened the lid 3 times. I would inject the loins next time. If you take the time to put extra foil on your drip pan, only make it as big as the footprint of your pig... even airflow is important, leave as much room on the exterior as you can. I think the stuffing of the whole onions helped on the moistness of the meat. The fresh rosemary was well worth it. It's a big time commitment but, well worth it if you have a crowd. I think we got every bit of 15lb's of meat. We had 25 eat and I'll bet we have 7-8 lbs left. The stainless wire worked out well for trussing him to fit and sewing up the belly The drip pan juices was great ladled on the pulled pork.

It's been a while now that we wanted to bake our own bread on the kk. Finally we decided to go with molasses and honey recipe. Here it is at the second rising just before we put it in the kk

I posted a tongue-in-cheek, facetious, compliment dealing with the KJ marketing prowess and the site admin took it completely wrong. The Guru admin has run off more than a few folks, some of whom visit here, who dare to call things as they see them. The Guru admin has very deep ties to Kamado Joe and if your don't worship at the KJ altar and bow down, the Admin see you as a threat If you ever get on the site admin's wrong side, nothing will get you back in his good graces. He's a small man with a small man complex. The site admin has a reputation at other BBQ sites as being rather fractious in his dealing with people who see things differently than does he. I won't be back.

Thanks for all the responses and 2 cents. It got me back on track and I will be sticking with the cobalt blue! Can't wait. Will be asking more questions about what fuel/what first cooks to do in another thread. Thanks much for all the feedback!

I made a post which disappeared and so I posted and asked why I had been censored.. Bam.. I've been banned from the site for a year! Their loss as far as I'm concerned. Except for KJ's Bobby Brennan what other owners field questions online?? Sent from my iPhone using Tapatalk

KKers, thanks for your comments. As for Kamado Guru, to my mind, I'm done there and will never bring it up again. The less said the better. I wish the Site Admin every success.

I've never seen on any forum anywhere, regardless of subject, the owner/admin take someone to task like that publicly. Whatever you said (which I took as a joke), his response was unacceptable. Period. Small man indeed. I have my own opinions of the Guru and it's owner. Suffice to say I've found little reason to hang out there. Side note, @CeramicChef, folks at AR have been asking about you. You're still welcome there.

Don't know what it is about the Guru, but I can wander away for months at a time, and it's a certainty that whenever I poke my head in again there's some kind of drama. Less Guru for me. The internet is too big to waste time there.

Dadgummit, Buddy! You've had all kinds of slicing and dicing lately! Here's all the best for an uneventful surgery and recovery. Get well soon! Keep us posted as you feel able. All the best, me Amigo.

Ah, can anyone spell D-E-N-N-I-S L-i-N-K-L-E-T-T-E-R?

Tasty chook dinner for sure! Saw you sneak a Hasselback spud in there, too!

Big of you, Ken. Says way more about you than him!

Silly question, Paul. You know it's practically impossible to dry out a chicken on a KK - ckreef did a test and tried, but couldn't. Cooking a moist bird is like falling off a log.

If I were Down Under, I'd be beating a path straight to Perth for dinner! Those are great looking halves and wonderful plated shots. Very nicely done. Kudos to ya!

That is not true i have over 400,000 members on many of my forums and dont have half of what is going on at guru i have over 2000 or more members joining each day but our admin and staff leave their emotions at the door is why i dont have what the guru has going over there i also have a set of rules that each member abides but very much of what we got going on here at the kk forum is what i have in my forums ... when you strive for a family environment it works wonders for a forum no matter what forum you have .. when you have a set of rules and change them according to how you feel each day that is very bad probaby why as many new members come through the door they leave just as fast not all new members post ... i admire you for being staff there and is your prerogative and i assume your experience there is much different than many of us

Now that's a yummy looking meal

Not sure what to say about this thread. Drama? That's what you get when you have a few hundred new members registering and posting every spring. If this forum had that much new member traffic every spring there would be drama here too. For the amount of new members and the percent of them having never used a kamado before I feel the drama is at a minimum. As for KJ, the forum is over 50% Akorns. KJ has the second highest representation with the rest of the members owning probably every other Kamado ever made. I don't own a KJ, never have, never will, yet I'm still a moderator over there. Because of that status I won't comment on the rest of this discussion.

That's some nice color on those birds. Great looking dinner.

I'd be happy for just take a bite of that skin. Kudos!

Halves look good to me.

Thanks for the comments! It was a lot of fun and made some great memories with my family and friends. Thought I'd add a video of the skinning. I'd highly recommend picking up a pair of the shears, they are Kershaw Taskmasters. Skinning the Pig

Great results on that cook!

Wonderful pictures of a great cook!! Looks delicious. I bet the crowd were impressed I know I am.

I find no difference at all cooking in winter on my kk as when i had my bge i cook all winter long in frigid temps and snow ect and i have no issues at all the difference is the kk is way more efficient so cold is a no factor..i too have no issues with moisture ect...i do recommend a cover the reason i got one cause of my extreme temp changes in the weather

Yes the owner has no clue how to run a forum he has rules that are posted but makes them up as he goes along you really cant take sides if you are admin but like was said he worships at the kj alter and if you dont own one he looks down on you.i logged out more then a month ago and dont miss the drama...if certain things were gone there then it would be a good site

Wow just wow. Awesome cook there. Also thanks for the tips. Would love to do this one day but not sure with my 23. Sent from my iPad using Tapatalk

Aussie, I'd love to go halves on that delicious looking chicken dinner. [emoji4]

That's looks really good Outback Kamado Bar and Grill

Where was I lol awesome cook looks like a great 4th of July feast Outback Kamado Bar and Grill

Stunning cook! Giga-kudos to all involved. The Lessons Learned section of your post is worth it's weight in gold. Thanks for all the info. Very helpful and ultimately useful. I've got a KK BB 32, TheBeast, and I'm seriously considering doing a suckling pig to close out the Summer Season. I'm retreading this post several times between now and then. Thanks for a great cook and an even better thread.

Very nicely done! Looks outstanding.

Ok, that rates really high on the cool s**t-o-meter! Sent from my iPad using Tapatalk

Great looking poutine, as for the ketchup i would also hold back.

I use the Mr Clean Magic Eraser and warm water; augment w/ Dawn liquid dish soap when needed.

4th of July Spatchcock Chickens The birds - dry brined uncovered, overnight in frig The lump - my go-to brand in either oak or mesquite The necessities - BBQ Guru, grabbers, auxillary grates, wood chunks, and most importantly the KK set up Indirect The cook - loaded KK and probes The wood - chunks placed with grabber The smoke - Texas pecan The sneak peak - 45 minutes in The add - more legs for the grandkids The finish - happy family!

That is eye candy for sure! Those slices look yummy

Wow looks fantastic

What a nice piggy! Color is absolutely perfect!

Wow Kevin that looks great! I like your choice of KK color looks just like mine. Happy 4th of July I know you and family are going to have a feast, that pithy looks deeelicious

This is getting really good. Reminds me of my time back in grad school. We do cabrito (roast goat) in my offset stick burner at the end of every semester.

I prefer a Northern Italian style of Espresso which is a lighter roast, stopping before or just after 2nd crack. The Behmor could do that and could get close to a Full Vienna when the quartz elements were new (dark beans with oil on the surface). The newer version has better control but you're still roasting a bit blind with little control over various elements ( temp, airflow, drum speed). I think the Behmor is a great starter machine-better than poppers or air roasters if you want some body in your roasts and greater capacity. The downside is the slow cooling ( which led to the nickname "Bakemore"). I combatted that by opening the door and using a shop vac to suck out the hot air. I never could justify the cost given the limitations of the Hottop, Quest, or Huky. So I waited and took the bigger step up to the North (after 8-10 years, I don't recall offhand how long I've had the Behmore). The Quest, Hottop, and Huky are all viable alternatives. There's lots of info on them in the home roasting section of homebarista.com Or you could be real trailblazer and figure out how to do a bbq roast on the KK! I hope some of this helps, Fred Sent from my iPad using Tapatalk